Girl Meets Farm Season 15 Episode 04
Molly Yeh makes a delicious dinner during naptime! She sneaks away to prepare Slow Cooker Asian Wedding Soup, 1-Dish Salmon and Veggies, Tamagoyaki and a Red Bean Snacking Cake with Yogurt Glaze. It's all so easy, she'll even have time for a nap herself!
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Molly Yeh makes a delicious dinner during naptime! She sneaks away to prepare Slow Cooker Asian Wedding Soup, 1-Dish Salmon and Veggies, Tamagoyaki and a Red Bean Snacking Cake with Yogurt Glaze. It's all so easy, she'll even have time for a nap herself!
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Category
😹
FunTranscript
00:00I'm maximizing my time and making a fast and flavorful dinner
00:03during nap time.
00:04I might even have time for a snooze myself.
00:07My super easy spin on a classic comforting slow cooker
00:11Asian wedding soup.
00:12Oh, it looks so good.
00:13One dish miso, salmon, and rice with baby bok choy
00:16and sriracha splatters.
00:17Oh, yeah.
00:19That's what I'm talking about.
00:20Light and layer-y tamagoyaki on the side.
00:23Ta-da.
00:24These are eggs lit.
00:26And for dessert, a nutty red bean snacking
00:28cake with tangy yogurt glaze and a marzipan farmscape.
00:32Talk about a snack.
00:34Who gets more done in a few hours than anyone else?
00:36Parents.
00:37Let's eat.
00:44It's nap time, and I'm making the most of it
00:46by whipping up a quick and delicious dinner for everyone.
00:50It's efficiency at its finest, and I'm so here for it.
00:53For dessert, I'm baking my red bean snack cake.
00:56It's a moist, nutty, one-bowl cake that gets finished
00:59with an irresistible, tangy yogurt glaze.
01:03And I'll decorate the top with a marzipan farmscape
01:05to make it look cute.
01:07I'll start by melting my fats.
01:09Oh, hey, Rog.
01:11Four tablespoons of butter with four tablespoons
01:14of unrefined coconut oil.
01:17I'm using unrefined so that you get a little bit
01:18of that coconutty flavor.
01:20It's just a hit of warmth that adds lovely depth.
01:23OK, I'll just let these melt.
01:24The flavors together are so nice, and they also yield
01:27a super-duper moist crumb.
01:29The ideal snack cake is a low-maintenance cake.
01:32It doesn't require a noisy stand mixer.
01:35You can make it start to finish within the confines
01:37of nap time, and then it just hangs out on the counter
01:40for a few days and is there for you
01:43whenever you need a bite of something sweet.
01:45Fat is melted.
01:46I'll pour it into my bowl, and I get my sugar.
01:49I'm using brown sugar and granulated sugar.
01:52The brown sugar has that great dark molasses flavor,
01:55which is so great with the red bean.
01:58The zest of half an orange.
02:00Red bean is kind of darker and earthier,
02:04so the orange brightens everything up
02:06and adds nice balance.
02:08Whisk this together until it's smooth.
02:10I also want to give the butter and the oil a chance
02:13to cool down slightly before I add the eggs.
02:17I'll add the eggs one at a time,
02:18whisking thoroughly after each.
02:20I want to make sure that they're fully emulsified,
02:22which will create a cohesive crumb
02:24that doesn't really feel oily after it's baked.
02:28A good splash of vanilla.
02:303 quarters of a cup of whole milk Greek yogurt.
02:33We'll add some great richness and a subtle tang.
02:38Get this combined.
02:40And I'm also going to use the yogurt in the glaze, too,
02:42so it's doing double duty.
02:44Now the star of the show, red bean.
02:47Red bean paste is azuki beans combined with sugar.
02:51You can buy it online.
02:52You can get it at Asian grocery stores.
02:54It's even not that hard to make.
02:56And it typically comes in two different varieties.
02:58There's a chunky variety and a smooth variety.
03:01Either will work here.
03:02I feel like the concept of beans in desserts in America
03:07is polarizing, but the actual flavor
03:09is not polarizing at all.
03:11It's just, it feels very comforting.
03:14All of the liquid ingredients are combined.
03:16I'll add my dry ingredients now.
03:18Just a cup of flour.
03:20The fact that there's pulverized beans in here
03:23contributes the kind of structure that a flour would.
03:25And the beans are also really absorbent,
03:27so I'm adding less flour than I typically would for this size of snack cake.
03:32One and a half teaspoons of baking powder to help make the crumbs fluffy.
03:35I'm just sprinkling it evenly across the surface of the flour.
03:38And then three quarters of a teaspoon of kosher salt.
03:40That's it for the batter.
03:42I'll give the dry ingredients a rough little whisk while they're still sitting on top of the wet ingredients,
03:48and then gradually incorporate them in with the rest of the batter.
03:50Oh, it smells so good.
03:51And the orange and the red bean paste and the vanilla.
03:55I've got my pan here.
03:57It's a square eight-inch pan that I've greased and lined on the bottom and sides with parchment.
04:01And I've got these parchment wings, which will help me remove it from the pan once it's baked.
04:06I'll scrape this right in.
04:07Look at that pretty color.
04:09Spread it out evenly.
04:12I'll bake this at 350 degrees for about 35 minutes until the top is springy and a toothpick stuck in the center comes out clean.
04:21I can't wait.
04:23I'm smelling the beans.
04:27Let me check on my cake.
04:28Yeah, that's what I'm talking about.
04:30It smells so buttery and sweet.
04:32I'll let this cool while I make my glaze.
04:34This is a basic powdered sugar glaze, and I'm bringing it together with yogurt.
04:39One cup of powdered sugar, two tablespoons of yogurt.
04:42It'll be just enough yogurt to bring the glaze together, and then a tiny splash of vanilla for flavor.
04:47It always seems like there's not enough liquid at first, but just keep on mixing.
04:51It'll come together.
04:52I used to spend so much time cake decorating.
04:55This was before kids.
04:56I would spend hours figuring out the perfect frosting colors.
05:00I would use sprinkle tweezers to add on individual sprinkles.
05:04It was kind of ridiculous.
05:05Now with kids, I have less time and lower standards.
05:09I just throw together whatever decor I can during nap time.
05:14This looks super smooth and perfectly thick.
05:17I'll pour on the glaze and spread it all over.
05:20This is so satisfying.
05:22This is important nap time activity.
05:26Just a moment to myself.
05:28Spreading glaze on a cake.
05:30Gorge.
05:31I've got to let this set, and then I'll decorate with my marzipan farmscape.
05:37I'm starting with cookie crumb dirt, and then just using some dyed store-bought marzipan.
05:43Tiny taste for mom.
05:45Oh yeah.
05:46It's so moist.
05:47Back to decorating.
05:49Next, an orange kitty.
05:51Some pink and purple butterflies.
05:53The sun.
05:55And some sprinkles, aka organic matter, in the soil.
05:58Talk about a snack.
06:07For a hearty soup side to our meal, I'm making an Asian-inspired version of Italian wedding soup.
06:12It's loaded with juicy, tender scallion pork meatballs, cabbage for health, and ramen noodles, because I never met a ramen noodle I didn't like.
06:22I'll start with the meatballs.
06:23I've got a pound of ground pork.
06:25I'll season with a couple of pinches of kosher salt and soy sauce.
06:30A teaspoon of sugar.
06:32It's really nice to balance out the saltiness.
06:34And I like a hint of sweetness in my meatballs.
06:36Half a cup of panko breadcrumbs will help bind them together and also contribute some tender texture.
06:41An egg will be the glue.
06:44Some chopped scallions.
06:46This soup has scallions everywhere in the meatballs, in the soup, as a garnish on top of the soup.
06:51I just love scallions anytime I'm making an Asian-y meatball or a pot-sticker filling, which was actually the initial inspiration for this soup.
07:00I'll grate in some garlic.
07:02We love Italian wedding soup in this family because the girls are obsessed with meatballs.
07:07I figured I'll make a meatball that's basically a pot-sticker filling and then kind of Asian-ify the rest of the other soup.
07:15So I'm swapping out the typical hearty greens for some Napa cabbage.
07:19And then instead of the small pasta, I'm using broken up ramen noodles.
07:23It all works.
07:24It's so delicious.
07:26And lastly, some chopped cilantro to bring a nice fresh vibe.
07:31That's it for the meatball mixture.
07:33I'll just get in here with my hands and mix it all on up.
07:36Making meatballs is especially a great thing to do during nap time because if ever I'm making meatballs and the kids are running around and one of them needs me,
07:44it's so stressful to have to wash raw meat off of my hands so that I can tend to them.
07:50So this way, when they're napping, I can just get my hands dirty at a relaxed pace.
07:56All right, now that this is mixed up, I'll roll some golf ball-sized balls.
08:01I'll get about 12 of them.
08:02You don't want to overpack a meatball and make it have a tough texture.
08:06You want them to be packed just tightly enough that they hold their shape.
08:11And I like a colorful meatball, too, and you can see the scallions and the herbs scattered throughout.
08:17Ira's going to be so happy when she wakes up from her nap and she smells meatballs.
08:25I'll brown the balls now and I'll do it right in my slow cooker, which has a saute function.
08:30If yours doesn't, you could just do it in a separate skillet.
08:33A drizzle of neutral oil will help these get that golden brown crust.
08:38I'll brown the balls all over, which is super-duper important for the flavor.
08:42It also helps them stick together once they go in the soup.
08:45I'll do this in a couple of batches and just allow them to achieve that crust.
08:50I'll stir these on medium-high all over for a few minutes per side until they're golden.
08:55My slow cooker has become my new best friend.
08:58Ever since Bernie started a ton of after-school activities,
09:01I've realized that if I don't get dinner prepped earlier on in the day,
09:05it's just gonna be one mess of hangry kids by the time we get home and dinner is actually made.
09:11So my favorite thing to do is just get it prepped during nap time or before breakfast,
09:17and then it just hangs out and waits for you until you get home.
09:21This is a soup that you could also make just in a pot on the stove.
09:25Look at that golden brown crust.
09:28That color equals flavor.
09:30I'll transfer them back to the pan.
09:34These aren't actually fully cooked all the way through yet.
09:36They will get fully cooked once they're in the soup.
09:39This stuff is just all about the outside.
09:41I'll brown up the other batch, and then I'll keep going on my soup.
09:45I'm ready to build the base.
09:50I'll just keep the saute function on here,
09:52and I still have some oil and fat left over in the pot,
09:55so I'm not gonna add any more.
09:57I've got six chopped scallions here.
09:59I'll sizzle the white parts, which are tougher and require more time to cook,
10:03and then reserve the green parts for later.
10:05Add a pinch of salt.
10:08I'll let these soften for a couple of minutes.
10:10Toss in some ginger and garlic.
10:12Scallions and ginger and garlic are the trifecta that I use every time I make this,
10:17and it just makes the house smell incredible.
10:21Balls will go back in.
10:26Smells so good.
10:28I hope the smell doesn't actually wake up, Ira.
10:31And then 10 cups of low-sodium chicken stock.
10:36So this is all that goes into this slow cooker
10:38because the remaining components, the cabbage and the ramen noodles, cook so quickly.
10:43I'll add them at the end.
10:45I'll get the lid on.
10:47And then slow cook this on high for two hours,
10:50but you can also let it go on low all day long.
10:55It's 2 o'clock.
10:56Let me finish up this bad boy.
10:58Oh, it smells so good.
11:01I've got napa cabbage here that's thinly sliced.
11:03I love using napa cabbage in any dish where I'm trying to hide vegetables for the girls
11:08because it's so mildly flavored and it just kind of melts right down in with the noodles.
11:14And then I've got two blocks of ramen that I'm going to break up into little bits
11:17so it's more like Italian wedding soup with its small pasta.
11:22Oh, this will wake Ira up.
11:26There we go.
11:27I'll let this go for just a few minutes until all the cabbage is soft and the noodles are tender.
11:32This looks incredible already.
11:33I'm going to go to the bowl.
11:35I'll ladle it up.
11:40Oh, it looks so good.
11:42Yep, baby.
11:44And then finish with some sambal olec.
11:46For some bright heat.
11:48And not only add spiciness, but also some bright vinegary-ness.
11:52Some scallions.
11:54That looks so good.
11:55Got to construct the perfect bite.
11:57A little meatballs, some cabbage, some nudes.
12:03Mmm.
12:06Dang, that's good.
12:07That just has so much flavor.
12:08I'm loving the ginger in here.
12:11It's super good.
12:12Super easy.
12:14I might even have time for a snooze myself.
12:25For a main dish that maximizes flavor and minimizes both prep and clean-up time, I'm making my one-pot miso salmon with rice and bok choy.
12:37I start with a layer of fluffy rice and then flaky fish that's coated in a salty mayo sauce.
12:43Add in some colorful veggies and finish with sriracha to bring it all home.
12:47It is so, so, so good.
12:50I'm just layering everything up in my braiser, which will start on my stove and then finish in the oven.
12:55I've got my rice here.
12:56I love to use sushi rice.
12:59So tasty.
13:00I rinsed it so that it's extra fluffy.
13:02I'll just spread it out evenly, which is really important to help it cook evenly.
13:08Season with some salt.
13:09I'll zest some fresh ginger all over this.
13:11This is a pretty hearty meal, but with the ginger, it just brightens it up.
13:15And some lime zest for more brightness and also because ginger and lime are flavor BFFs.
13:22For layer number two, I'll lay on some baby bok choy.
13:26It has a mild earthy flavor and it gets so soft and tender when it steams right on top of the rice.
13:32It's a vegetable that's super easy to eat.
13:34I'll drizzle with both a little neutral oil to help it cook and some toasted sesame oil for those tasty nutty notes.
13:41A couple of pinches of salt.
13:44And then I'll pour in two and three quarters of a cup of water.
13:46Just drizzle evenly all over everything.
13:49I'll bring this to a boil.
13:50And I'm getting the rice and the veggies started first because they take a lot longer to cook than the salmon.
13:56I'll add the salmon a little bit later.
13:58I make salmon and rice and veggies once a week in our house.
14:01And sometimes Bernie and Ira love it so much they can't get enough.
14:05Other times they want nothing to do with it.
14:08Either way, it's a win though because if they don't want anything to do with it, then Nick and I get to eat their leftovers.
14:14Now that this has come to a boil, I'll cover it up and stick it in the oven at 425 degrees for about 15 minutes until the rice is part way done.
14:23And while that goes, I'll make the miso mayo glaze for the salmon.
14:26This sauce makes the salmon irresistible.
14:32I love mayo on my salmon.
14:34And the miso contributes that delicious umami all over your tongue.
14:38It's a really difficult sauce to make.
14:41It's two whole ingredients.
14:43I'm starting with Japanese mayo, which is sweet and creamy.
14:47And the sweetness in it actually helps it caramelize on top of the salmon after it's cooked.
14:53And we're just doing equal parts Japanese mayo and miso.
14:56I've got white miso paste, which is salty and has some great funkiness and depth.
15:04All right.
15:06I'll season the salmon all over.
15:08This is a really awesome way of cooking salmon if you're a little bit new to cooking fish.
15:13I remember when I first started cooking fish, I was a little bit nervous about drying it out because that can happen.
15:18But the fact that this salmon steams on top of the rice means that all that steam is going to help this fish be super duper moist.
15:27I'll smother this sauce all over.
15:30The bite I dream about is the bite of salmon with mayonnaise on it.
15:36You could put mayonnaise on anything and I would eat it, but particularly salmon.
15:40Let me check on my rice and veggies.
15:42The bok choy is already looking really good.
15:47I'll place the salmon right on top.
15:50And the salmon will steam as the rice and the bok choy finish up cooking.
15:57Oh man, I love all these colors.
16:00I'll cover it back up and stick it back in the oven for another 16 minutes.
16:05And then I'll uncover it and broil it until the rice is tender and the salmon is beautifully glazed.
16:12I am so excited.
16:14It's salmon time.
16:24Oh yeah, that is so pretty.
16:26I could smell the miso and that sweet mayo.
16:30I'm loving the color on the salmon.
16:33It still needs some zhuzh.
16:35I'll finish with a squeeze of lime.
16:37Sprinkle on some furikake, which is toasted sesame seeds and seaweed.
16:42So it adds saltiness.
16:44Some drizzles of sriracha for a little bit of heat.
16:47And because it looks pretty.
16:49Scallions.
16:50And lastly, I'll nestle in some more lime wedges.
16:53Just in case anyone needs more acidity.
16:56Ta-da!
16:58That is so pretty, I almost don't want to dig into it.
17:01But I actually really do.
17:03Let me sneak a taste.
17:09Mmm.
17:11That salmon is so tender.
17:14And that miso glaze on top just explodes with flavor.
17:18Oh, and that rice is perfectly cooked.
17:21This one-pot meal is number one in my belly.
17:34For an egg-stra-good dinner side, I'm making tomagoyaki, or a Japanese omelet.
17:39It's soft, sweet egg that's rolled up and then cut into two-bite nuggets.
17:44This was one of my childhood faves.
17:46And it is so satisfying to make.
17:48I'm starting with four eggs.
17:50I'll season with a couple of pinches of kosher salt and some soy sauce.
17:55A tablespoon of sugar, which has always been my favorite part of tomago.
17:58It's so sweet and eggy and kind of custardy.
18:01A tablespoon of mirin, which is a rice wine.
18:04So it adds delicious, complex depth.
18:07And then a tablespoon of dashi, which is a super flavorful stock that'll add some great umami.
18:13There's kelp and bonito flakes and dashi.
18:16I'll whisk this until it's super-duper smooth.
18:19I want it to be completely homogenous so you don't see any of the white parts as it cooks.
18:24Okay.
18:26I've got a non-steak eight-inch pan here that's heating over very gentle heat.
18:33I'll grease it with just a little oil.
18:36And then wipe it out with a paper towel.
18:38This will help distribute the oil and also soak up any excess.
18:41I'll cook a little bit of it at a time.
18:44I just want to ladle in a very thin layer to coat the bottom of the pan.
18:48Okay.
18:49I want this to be just set on the bottom.
18:54And then on top, it should still be a little bit wet when I roll it up.
18:58And that way it sticks to itself.
19:00I can smell the dashi.
19:02I can smell the sugar.
19:04This is just set.
19:05I'll get at it with my spatula and just start to lift some of the edges.
19:09And very gently start to roll it onto itself.
19:15Once this first layer is all rolled up, I'll add a little more oil.
19:20And ladle in a bit more of the egg.
19:24And I'll tilt it so that it goes all around the bottom of the pan.
19:27Okay.
19:28Now that this is set, I'll roll this on up, going back the other way.
19:32And my technique is just to be very gentle.
19:37Another layer.
19:38I'll just keep on cooking and rolling until all the egg is used up.
19:45Almost there.
19:47Typically tamago is served chilled, but I believe there's nothing better than warm, right out of the skillet tamago that just melts in your mouth.
19:59Tada!
20:01So gentle.
20:03I'll slice into nuggets.
20:05This part's fun.
20:06It's where you reveal the layers.
20:08Usually tamago is served just plain or in a bed of rice.
20:11I figured since we have rice with our meal already, I'm just going to have some fun and dip it in some sesame seeds.
20:16I'll do a mix of toasted sesame seeds and black sesame seeds.
20:19Keep on dipping.
20:29I've got to try one.
20:31So fun.
20:36Mmm.
20:37Mmm.
20:38It's so soft.
20:39It's perfectly sweet.
20:40It just melts in your mouth.
20:43Yum.
20:44These are eggs lit.
20:46Who gets more done in a few hours than anyone else?
20:49Parrots.
20:50Let's eat.
20:51Oh, okay.
20:52Ah, mmm.
20:54Mmm, I got a.
20:56Mmm, I got.
20:58Mmm.
21:00Mmm, I got a lot of fun.
21:01Oh.
21:02Mmm, I got so many things.
21:04I got all mixed.