Girl Meets Farm Season 14 Episode 13

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Girl Meets Farm Season 14 Episode 13  Molly Yeh makes a mighty Midwestern "big girl lunch" to treat her oldest daughter! They bond over a creamy and cheesy Chicken Fajita Hotdish and ooey-gooey Monster Cookie Crispy Rice Treats on the side. Then, dinner's a delicious doozy for the fam with hearty Chinese Black Bean Sloppy Joes and slurp-able Wild Rice Soup.  Year started: 2018 IMDB rating: 6.5 Categories: Food Stars: Molly Yeh

Transcript

00:00I'm making a mighty midwest big girl lunch to treat my oldest daughter.

00:05No little sisters or dads allowed. We'll bond over creamy cheesy chicken fajita hot dish.

00:11This is one mighty fine midwest meal. And because we're dessert for lunch kind of people,

00:16ooey gooey monster cookie crispy rice treats on the side. This is the greatest combination of

00:22flavors ever. Then dinner's delicious. My hearty Chinese black bean sloppy joes.

00:29Look at these sloppy beauties. And slurpably good wild rice soup will warm you right up.

00:36That's cozy with a capital c. Look at these beauties. Hey this is me Molly A. This is my husband Nick.

00:46This is our growing family. And this is our farm on the North Dakota Minnesota border. The place

00:51where I eat sleep and breathe food.

00:59As often as we can my older daughter Bernie and I like to have big girl lunch which is where we spend

01:05time just the two of us eating lunch and talking about important things like puppies and superheroes

01:11and princesses. And because I'm always campaigning to be a cool mom I've got to involve something sweet.

01:17So for today's lunch dessert I am making my monster cookie crispy rice treats which are super chewy and

01:24peanut buttery and they're loaded with tons of candy coated chocolates. I am starting with one of the key

01:31ingredients of monster cookies oats. And before I add them to my crispy rice mixture I'm going to toast

01:38them in a dry skillet to bring out those nutty notes. And I've also read that toasting them before

01:45eating them helps them digest better. So I've got two cups of them and I'll heat them over medium for

01:50just a few minutes stirring occasionally until they darken just slightly in color.

01:55I'll let these hang out and give them a stir every so often while I get my crispy rice mixture going.

02:01This is a variation on a classic crispy rice square. I'll start with six tablespoons of unsalted butter

02:08and I'm putting this in a huge pot and then I'll melt this with all of my mini marshmallows and I'm

02:14melting over medium low. Whenever you're making crispy rice squares you never want to heat the marshmallows

02:20up too hot because that could actually caramelize the sugars and give you a hard rice crispy treat.

02:26Add a good couple of pinches of salt to balance out all of the sweetness and I'll stir this around and

02:33allow this to melt gradually. Monster cookies are this delicious combination of oatmeal, peanut butter,

02:41and candy coated chocolates. Sometimes you see them with chocolate chips as well or maybe some crushed up

02:46peanuts and I didn't eat a lot of them until I moved here. They were invented in Michigan but once I

02:52started eating them I was like this is the greatest combination of flavors ever. So we make a lot of

02:58sweets that are flavored with monster. We call it monstering. We've monstered cake, pancakes, oatmeal,

03:06and of course these crispy rice treats. Let me check on my oats.

03:10Toast. They're getting there. The color change that these oats have, it's super subtle so I'm

03:18actually mainly relying on my nose to tell me when these are done toasting. This isn't a cool mom move,

03:23I don't know what is. This marshmallow mixture is totally melted. I'm gonna remove it from heat

03:30and I'll stir in my vanilla. If you're heating vanilla for too long over the stove it could alter the flavor

03:35a little bit so I add it at the end. And now the peanut butter. I'll pop in three quarters of a cup

03:42of smooth unsweetened peanut butter and I'll stir this around and I'm looking for some peanut butter

03:49swirls. It doesn't need to be totally combined and smooth. It's kind of fun when you can get a

03:54concentrated bite of peanut butter in these. Okay, I'm ready for my crispy rice cereal. I'm gonna pile in

04:01six and a half cups of this. And my oats. And then I'll fold these in gently. I don't want to smash

04:09all of the crispy rice cereal bits. And I'm doing this before I add any of the chocolate because

04:15folding it in like this will allow the mixture to cool slightly. That way when I add the chocolate it

04:20won't all melt immediately. So I just want to fold, fold, fold and get everything coated in the peanut

04:25butter marshmallow mixture. So you can still see some pockets of peanut butter and the stringy bits

04:31of the marshmallows. This is all combined now. I'll sprinkle in both chocolate chips and candy-coated

04:36chocolates because more chocolate is better. I can get two different kinds of chocolate that way.

04:42Some of the chocolate chips inevitably will melt so you can get melty chocolate and also some crunchy

04:47candy-coated chocolates. I love this color palette. I'm going to toss these in quickly so that I can

04:55minimize the melting. This mixture looks so good. I could eat it just like this, but it'll be chewier

05:01in bar form. Let me get a pan. I have an eight by eight pan here that's greased and lined on the bottom

05:08and sides with parchment paper. And these parchment wings will help me lift the bars out after they've set.

05:13And you might be thinking, wow, that's a lot of mixture for a little pan, but it all fits when

05:19you pack it tightly enough. And then it'll also yield super thick bars. Now you got to pack it down

05:27firmly. Just go for it with the mom arm muscles all the way to the corners.

05:36I think we're in business. This looks great. I'll let it set at room temperature

05:41and then slice into big honking squares.

05:51Oh yeah. These look awesome. Look at how tightly packed everything is.

06:01That is the chewiness that I need in my life. I'm not scared of these monsters, but they better be scared of me.

06:12Coming up, it's a fajita. It's a hot dish. No, it's a fajita hot dish. One bite and you'll be hooked.

06:27For our Big Girl Lunch main, I am making my chicken fajita hot dish, which is so hearty and creamy and

06:35satisfying. And because it's a hot dish, it has the veggies and the protein built right in.

06:40I'm going to build it all in my braiser. To start, I'll soften up my veggies. I'll add a good drizzle

06:46of olive oil and then pile in a white onion and a green bell pepper that I've chopped. And whereas

06:51typically in a fajita, you would see your veggies in long thin slices, I figured in hot dish form it'd be

06:57easier to eat if the veggies were chopped up like this. On a pinch of salt. And then just stir this

07:05around and allow these to soften. So a hot dish is classic Midwestern fare. It's a meal in a pot.

07:12You've got your veggies, you've got your protein, something saucy to hold it all together. And then

07:17all the best hot dishes have a great carby topping, whether it's tots. Today I'm using tortillas. I just

07:24love them. They're so comforting. My veggies are getting some color. Next I'll add some garlic.

07:30And then one and a half teaspoons of chili powder. Just enough to add a bit of a kick,

07:35but not to make it too spicy. A teaspoon of cumin and a teaspoon of onion powder.

07:42I'll stir in the spices and the garlic and allow them to toast just for about a minute.

07:47Smells like fajitas in here already and I haven't even added the chicken.

07:50I have four cups of pre-cooked chicken here. This is from about two pounds of chicken.

07:58I'll pile this in. Season with some salt.

08:03I'll stir this around and allow the chicken to get coated in the spices and mingle with the veggies.

08:09I love going to big girl lunch. It's just me and Bernie. No little sisters or dads allowed.

08:15It's our little tradition that we started right after Ira was born because babies always get all

08:20the attention. I figured Bernie needs the attention too and I need my one-on-one time with her.

08:26Bernie's favorite place to go to for big girl lunch when we go out to a restaurant is this Mexican

08:30place down the road. Bernie typically gets a quesadilla. I typically get chicken fajitas.

08:36Today I'm combining them. Bernie loves anything drowned in cheese sauce. So do I. I'll add my

08:42Mornay sauce which is just a fancy word for cheese sauce. It adds tanginess and creaminess and richness

08:49and it's super simple to make. I melt butter and cook that together with flour which creates a roux to

08:56thicken the sauce. Then slowly incorporate some milk a little at a time.

09:02Whisking continuously until it coats the back of a spoon.

09:05Plop in some cream cheese for tanginess and richness. And season with salt.

09:16I love cream cheese with chicken. I've also got a can of diced green chilies. I'm using the mild

09:23one so it's not too spicy. It just brightens up the entire place. Sneaks another veggie in. And then

09:30lastly the juice of half a lime for more acidity and fruitiness. Gotta have lime on fajitas.

09:36I'll get this totally combined and that's it for my filling mixture. I'll spread this out evenly

09:41so I have a smooth base for my really cool topping. Of course fajitas need tortillas. These are six inch

09:49tortillas. I'm gonna arrange these artfully on top. First I'll fold them in half and kind of curl them

09:56around to roses and then nestle them in. It'll be pretty. It'll be rustic. The top edges will get crispy

10:05and brown but the bottom of the tortilla will stay soft and soak up all the sauce. Get chewy. This is my

10:12favorite part. This looks so pretty. Now a little spritz of oil will help these turn brown and get crisp in

10:22the oven. A little bit of salt. And lastly some mozzarella cheese to go down into these folds and

10:32become melty pools of cheese in each tortilla. Yes. You can also use cheddar or Oaxaca cheese would be

10:40delightful. Yum. Okay I'll stick this in the oven now at 375 degrees for about 18 minutes until the

10:48tortillas are golden and the cheese is melty. Bernie's gonna love this.

10:55Oh yeah. Look at that bouquet of tortillas. It looks gorgeous but I still need some accessories.

11:03Got to accessorize for big girl lunch. I'll start with some pink pickled onions to add beautiful color

11:09and great acidity. The brightness of these just cuts the richness of everything that's going on here.

11:15And they're pink. That tracks for big girl lunch. A couple of jalapenos. I really love jalapenos.

11:23I like the look of them and I like the taste of them. I'll keep them off of that section for Bernie though.

11:29I'll nestle in some lime wedges for extra acidity. I'll finish with some cilantro. I love all these colors

11:36and textures. I'm gonna sneak a taste. Fill it with some of the fajita mixture.

11:44Squeeze with lime. Get some salsa verde for acidity.

11:51Here I go.

11:51Mmm. Oh my god yeah. So saucy and cheesy and the tortilla folds have my heart. This is one mighty fine midwest meal.

12:14Next sloppy joes with a Chinese inspired twist.

12:17I love drawing flavor inspiration from my Chinese heritage and mashing it up with midwest staples.

12:30So for an addictively good dinner I am making my Chinese black bean sloppy joes which are saucy and

12:38sweet and salty and super messy. It's a ground pork sandwich with the flavors of Chinese black bean noodles.

12:45Oh they're so good. I'll just build it all in my pot. I'll start with a drizzle of oil to help me

12:51soften my aromatics. I have a finely chopped shallot. Some finely chopped garlic. And then I'll use my

13:00fine zester to grate in some ginger. The shallot and the garlic and the ginger together are this trifecta

13:07of flavor. I use this combination a lot whenever I'm cooking Chinese food. And I usually keep my knobs

13:13of ginger in the freezer. They last forever there. And you can grate it straight from frozen.

13:22I'll stir this around and just allow it to sizzle for just a couple of minutes.

13:26I don't want to burn the garlic or the ginger. Now for my meat I've got a pound of ground pork.

13:32I'll pop it right in and then season it with a good pinch of kosher salt. Even though the sauces that

13:38I'm adding to this are quite salty. I want to make sure that there's salt making contact with the

13:43actual meat which will make it more flavorful. I'll cook this over a medium heat for about four to five

13:49minutes breaking it up with my spoon into little itty bits until it's no longer pink. I've made so

13:55many variations of sloppy joes over the years. This version is inspired by Chinese black bean noodles,

14:01which is a pile of noodles with a pork based meat sauce. And it gets its flavoring from fermented black

14:09soybeans. I feel like Chinese black bean noodles are the equivalent to like a bolognese. That's how

14:15comforting they are. I'm breaking up this meat into really, really little bits so that it's saucy. I don't

14:22want to be eating this and have a whole chunk of meat fallout. Okay, the meat is cooked through. I'll build my

14:28sauce starting with a splash of Shaoxing wine, which is an awesome staple ingredient in Chinese cooking.

14:35It's dark, it's caramelly, it's acidic, it has so much depth. If you can't find it, you can sub out

14:41sherry wine for it. A tablespoon of hoisin sauce will add great sweetness, which will kind of balance out

14:48the saltiness of the black beans. It's adding saltiness too. I love hoisin. Now the star of the show,

14:54black bean garlic sauce. And what it consists of is fermented black soybeans. So it's not

15:02black beans that you would get out of a can and, you know, shovel up with rice. It's actually little

15:09tiny beans that get fermented. And through that fermentation process, they get loads and loads and

15:14loads of depth and flavor and umami. They're hard to find on their own, but you can find them in this

15:21black bean garlic sauce quite easily. I can get it just down the road at my local grocery store.

15:26And then a teaspoon of Chinese five spice, which is a great combination of warm flavors. There's star

15:33anise in there and fennel, a little cinnamon and Sichuan peppercorn. A quarter cup of water will help

15:39thin out the sauce. I'll stir this around and allow it to simmer and thicken. Sloppy Joes are so great

15:45because you don't have to get your hands dirty and roll balls or form patties if you're making burgers.

15:49It just gets all chucked into one pot. I love that. I'll toss in some scallions and cilantro for freshness

15:57and color. One thing that's so great about black bean garlic sauce is that it makes whatever you're

16:04making taste as if it has simmered and developed flavor for hours. But really, this came together

16:11in a total of minutes. It's a great little shortcut. Done. I'll get my buns.

16:19I've got some toasted buttered brioche buns here. I always love to toast my buns when I'm making a sloppy

16:25joe. Since the sloppy joe mixture is so saucy, I want to do what I can to prevent against soggy buns.

16:33No soggy buns allowed in this house.

16:38I'm really good at squats. Because this sloppy joe mixture has so much flavor,

16:43I'm keeping the fixins dead simple. So no sauce. The sauce is already in here. I'll pile it on.

16:51Oh yeah. Looks sloppy to me.

16:57It's so good.

16:58And then for a satisfying cooling crunch,

17:03I'll add some thin slices of Persian cucumber on top.

17:08It looks really pretty too.

17:11Look at these sloppy beauties.

17:14She looks sloppy, but I'm up to the challenge.

17:16I think that's the best sloppy joe I've ever had.

17:24I'll have some more sloppy joes.

17:30Still to come, the secret to making the soup of my Midwest dreams.

17:34For a soupy accompaniment to our sloppy joes, I'm making a Minnesota classic chicken wild rice soup.

17:52It's super hearty and warm-ey, and it's got little chewy bits of nutty wild rice throughout.

17:59And then a few splashes of heavy cream at the end. Take this from cozy to alpaca sweater-level comforting.

18:07I've already got my veggies softening in my pot. Just your typical carrot, celery, and onion.

18:13There's a little garlic in here and a bay leaf and some salt and pepper.

18:16And I like to start off my wild rice soup with butter to give it that extra cozy flavor.

18:23Now it's time for the star of the show, the wild rice. It's actually the state grain of Minnesota.

18:28And I love it because it looks really cool and it tastes chewy and nutty.

18:34Just sprinkle this right in. You always want to rinse it.

18:38And then when it cooks, it softens and it splits apart and exposes its lighter-colored inner.

18:45It's actually a really pretty grain.

18:48All right, I'll stir this around. I'll grate in a little nutmeg.

18:52I love to add nutmeg to my chicken soups. It just adds a different layer of warmth and comfort.

18:58And toss in some chopped parsley and dill for that great, fresh, grassy flavor.

19:03I've got my chicken stock. It's always important to use low-sodium chicken stock so that you can

19:08have control over the amount of salt that's going into your soup.

19:12I'll bring this to a boil and then reduce to a simmer and cover it up and then allow it to cook

19:17until the wild rice is tender. And in that time, I'll get my chicken.

19:25It's smelling cozy already in here.

19:27The wild rice is getting there. It's starting to split apart.

19:30I'm ready to add my chicken. I've got three cups of chopped cooked chicken here.

19:34You can just use a rotisserie chicken or roast up a few chicken breasts.

19:39I love soup. We live in soup country.

19:42If you love chicken noodle soup, you'll love chicken wild rice soup.

19:46This looks beautiful. To finish it off, I'll drizzle in some heavy cream for that great richness.

19:51It becomes so velvety with heavy cream. And you want to add heavy cream at the end so that it

19:56doesn't curdle. And then some lemon zest helps cut the richness and it adds great balance.

20:02I'm ready for a bowl. I'll ladle some up.

20:10I love the color contrast of the dark wild rice with everything else that's going on here.

20:19And I think it's really pretty to dust with a bit of cayenne on top. It also adds a nice hit of heat.

20:26A teeny bit of parsley. That is one inviting bowl of soup.

20:30Here I go.

20:41That's cozy with a capital C. The rice is perfectly chewy and that little bit of lemon makes it sing.

20:49I'm feeling wild tonight. Let's eat.

21:00I'll drink it.

21:08No..

21:17No, I hope that I think so.

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