Girl Meets Farm (2018–…): Season 4, Episode 1 - New Mom Life - full transcript

I'm making quick
and easy recipes

to spend as much time enjoying
new-mom life as possible...

...Starting with my savory
green pancakes for lunch.

Then it's on to dinner mode
with a one-pot, hearty

funeral hot dish,

a crunchy romaine salad
with breadcrumbs

and a simple dressing,
and for dessert...

Nick is gonna freak
out over this.

...A no-bake treat
with sprinkles, of course.

oh, yeah. Mm.

Hey, this is me --
molly yeh.



I'm a cookbook author
and food blogger.

This is my husband, nick.

This is our addition,
and this is our home,

our farm on the north dakota,
minnesota border,

the place where I eat,
sleep, and breathe food.

These look like a party.

My food is a delicious mix of
my chinese and jewish heritage

and a taste of the midwest.

nick and I have our hands full
with little bernie these days,

and we are loving
every minute of it.

Nick is playing with her today,

so I am getting some work done
on my blog,

but first, I am gonna make
a super simple lunch.

My green pancake
is fluffy like a crepe.



It's gonna be filled
with ham and cheese,

and nick is going to love it.

So to get started, I'm gonna
make my green batter.

What makes it green
is a bunch of fresh herbs.

This is a great way to use up
extra herbs

that you have lying around
in the fridge,

and it's just a mix
of any soft herbs,

so I'm using parsley,
cilantro, dill, and mint,

and they just lend
such a beautiful,

fresh flavor to the batter,

so I'm gonna dump
all of these into my blender.

Next, I'm going to add
a cup of milk.

those herbs smell so good
and fresh.

This is the perfect way
to start a Sunday morning.

I'll get my top on, and I'm just
gonna blend this

until it's very, very smooth.

I love this color.

Next, I'm gonna add two eggs,

which will help
hold it all together.

this batter is so easy to make,

and next I'm gonna add
2 tablespoons of olive oil,

and adding a little fat
to my pancake batter

will make them extra moist,

a nice big pinch of salt

and a few good cracks
of fresh pepper

and then about a cup of flour.

Now, this is honestly the type
of batter that I will eyeball.

It just has to be thick enough

so that it holds together in
the pan when it gets cooked,

and I'll blend it
until it's smooth.

mm, smells so fresh
from the herbs.

My batter is smooth.

I'm gonna let this sit
while I prep my toppings.

So pretty much any savory
toppings will work in here.

I'm using ham and cheese because
nick is obsessed with ham.

If we had a boy, he wanted
to name our son ham.

I wouldn't have let
that happen.

I'm chopping up a red onion
and a tomato.

I'm all about a savory pancake.

I feel like most of the time,
the default is they're sweet,

but give me ham and cheese
on a pancake

any day
over the maple syrup,

and I'll chop up some more
of my herbs to sprinkle on.

Okay.

I have my beautiful plate
of toppings here.

I always like to prep them

before I actually cook
the pancakes

so that it just makes
things easier.

Okay, I'm gonna get
my skillet heating,

and then I'm also gonna add
a little bit of olive oil,

and this will coat
the bottom of the skillet,

and also a little bit of fat
on the bottom

of a pancake
never hurt anyone,

and now I'm gonna
grab my batter,

and I'm going for about
1/3 cup.

Oh, that's a good sizzle.

I'm just swirling the batter
all around

to get it evenly coated
on the bottom of my skillet.

It's looking beautiful.

I want to make sure that
my pancake is nice and big

so that it holds
in all the toppings.

Gonna give it
a little wiggle.

See how it's not sticking?

That's how I know that
it's ready to be flipped.

Yeah.

Now that it's flipped, I'm gonna
get going on my toppings

because I want the cheese
to melt,

so I'm going to lay down
a few slices of swiss cheese.

and then
I'll also add some ham.

and some nice, bright tomatoes.

Bernie might not be able
to eat these yet,

but she's gonna love
looking at them

because the colors
are so bright.

Okay, a few red onions.

okay, now I'm gonna finish
this with a sprinkle of herbs.

Pretty.

Oh, and I'm also gonna add
just a little hot sauce.

Yum.

And I'm gonna
salt the tomato.

Tomatoes love salt.

Yum. Okay.

I'm gonna grab some parchment
so that I can wrap them up

to bring them out to nick.

okay. This is looking great.

Now, I'm gonna fold it up
like a letter.

Look at that nice color
on the bottom.

okay, and I'm gonna transfer
this to the parchment paper.

That's a pretty pancake.

Now, I'm just gonna make
another one for nick.

I'm gonna wrap these up
now for easy eating.

I want the top to stick out
so it looks cute.

Oh, my gosh.
This is just like swaddling.

I never knew that
my swaddling skills

with bernie would come in handy
when making pancakes.

You wrap one side over and tuck
it under its butt,

wrap the bottom up

and then the left side
will go over like so.

Okay. These look amazing.

I'm gonna go see if nick
and bernie are ready for lunch.

-hello.
-See who it is, bernie?

How's it going?

-I made you a green pancake.
-Oh, wow.

There's ham and cheese in it

because I know
how much you love ham.

-I do.
-Yeah.

Thank you.

Mm. Mm!

coming up, I'm getting dinner
started with an easy,

one-pot hot dish that's loaded
with hearty, savory flavor.

Then I'm on to my crisp
and creamy romaine salad

topped with breadcrumbs.

It is just crunch
on crunch on crunch.

nick is with bernie
for the day,

so I'm getting some work done
on recipes for my blog.

I am making a hot dish, which is
the ultimate comfort food.

The hot dish I'm making today

is my version
of a funeral hot dish,

which is often served
after a funeral

because it's just
so comforting.

A hot dish is a type
of casserole

that's basically
a full meal in a dish.

It has a meat, a starch,
some vegetables.

I'm using ground
italian sausage,

macaroni noodles,
and tomatoes,

and the whole thing
gets covered in cheese.

It's delicious.

Typically, a funeral hot dish
would be made with ground beef,

but I love using sausage
because it packs so much flavor.

Mm. This sausage
smells amazing.

I can smell the fennel seeds,

and there's some red
pepper in it.

It's so good.

Typically,
hot dishes are baked,

but this one is gonna
be ready on the stove.

As this finishes up browning,

I'm gonna grab my macaroni
noodles and chicken stock.

I'm gonna be cooking the noodles
directly into the sauce.

First, I'm gonna add
some tomatoes.

and then I'm also adding
some chicken stock,

which is gonna infuse it
with way more flavor,

and it's also gonna
thin out the sauce

so that my noodles can cook,

and chicken stock
or vegetable stock will do.

I'll pour this right in.

And then about half a box
of macaroni noodles.

Any small noodle will work.

You just want something that'll
be nice on a big spoonful.

I'll bring it to a boil, reduce
to a simmer, and then cover it

and let it cook
until the noodles get tender,

and as the noodles cook,

they are gonna soak up all of
the flavor of the chicken stock

and the tomatoes
and the sausage,

and it's just gonna
hold everything together.

It's gonna be so good.

I just get so happy thinking
about the first time

bernie is gonna
try a hot dish.

I love that she's gonna
grow up with hot dishes

because they're so comforting.

I'll have them ready when
she gets home from school,

especially in the winter
when we're all cozy inside.

I know she's gonna love them,

and what's unique about
funeral hot dish

is that it's based
with a tomato sauce.

Most hot dishes are based
with a cream soup.

This is looking great.

I'm gonna reduce it
to a simmer and cover it,

and then I'll let it cook
for about 25 to 30 minutes

so that the noodles can absorb
all of that saucy goodness.

okay, I'm gonna check
on the hot dish.

oh, yeah.
This looks beautiful.

The noodles have plumped up.

Okay, now every hot dish
has to have a vegetable,

so I'm gonna grab some peas.

I'm also gonna add
some cheese.

Frozen peas,
totally fine to use

because they'll thaw as soon
as they hit the hot dish.

I'm gonna dump these
right in.

Other vegetables will work,
like corn or green beans.

I'm gonna stir this in,

and I'm gonna let these peas
get heated through.

I love the colors here, like,
the bright red tomatoes

and the bright green peas.

Now, next I'm gonna season
with some salt and pepper.

I'll give this one last stir,

and then I'm gonna cover it
with cheese and a little parsley

because we're getting
a tiny bit fancy.

I'm using mozzarella because I
always have mozzarella on hand,

and I'm just sprinkling it
on over the top,

and some parmesan,

just a little bit
of a salty snap.

Yum.

Any kind of melty cheese
will do,

and lastly, just
a sprinkle of parsley.

This is the hardest part.
It's the only thing

that requires
chopping in this recipe.

what's going on here?

look who it is.

Hello.

Hi, miss.

Hello.

she wanted to see
what mommy was up to.

I am making funeral hot dish.

Oh, no. Who passed?

No one.

I'm just making it
because it tastes good.

Do you want to taste?

Please.

mm. Very good.

-Yeah?
-Mm-hmm.

-Okay.
-What do you think, bernie?

One day, you'll have
your first hot dish.

next up, I'm putting together
a refreshing romaine salad

with the perfect amount
of creaminess and crunch,

and later, a quick
and easy dessert

that has something for everyone,
my monster cookie dough.

nick and bernie are getting some
father-daughter bonding time in,

and so I am whipping
up an easy dinner.

A romaine salad with breadcrumbs
and a simple dressing

is gonna be the perfect
match to our hot dish.

The romaine adds such a nice,
cool, refreshing crunch,

and the breadcrumbs
add great texture,

so to get started, I'm gonna
melt 2 tablespoons of butter

in my skillet.

mm. Okay.

I'm gonna add a cup
of breadcrumbs,

and I'm just eyeballing this,

and I'm gonna season
with salt and pepper.

and I'm just gonna
stir these around

and keep on stirring
for about five minutes

until they're golden-brown.

Any breadcrumbs will do.

I prefer using panko
breadcrumbs, though,

because they're extra crunchy.

One thing I love
about this salad

is that there is
so much crunchiness going on.

The romaine is crunchy.

The breadcrumbs are crunchy.

It is just crunch on crunch
on crunch on crunch.

These are looking great.

They are golden-brown
and toasty,

and I can smell that butter.

I'm gonna take them away
from the heat

so that they don't overcook,

and I'll just transfer them
to my sheet pan here

so that they can cool,

and now I'll get going on
my dressing.

I'm gonna start
with a big plop of greek yogurt.

I always keep greek yogurt
on hand

because it is the best base
for dressings.

It's super creamy and rich,

and I just add whatever
seasonings I feel like,

stir it up with a little olive
oil or water to thin it out,

and you never have to buy
store-bought dressing.

I'm gonna add a little zing
with some dijon mustard,

a couple good splashes
of worcestershire sauce.

It's just such a unique flavor.

There's a little bit
of molasses in it.

I love this in dressings,

and some garlic.

This is definitely the kind
of salad that I could see

bernie making with me
when she gets old enough

to stand at the counter.

She's gonna be
the best sous chef.

To add my garlic,

I'm just gonna use a fine
grater to grate it right in,

and this just
breaks it up really small

so that it incorporates
into the dressing.

While I have the grater
in my hand,

I'm going to zest a lemon
right into here.

I'm gonna give my lemon
a squeeze to release the juices,

and then I'll chop it in half,

and I'm gonna add
the juice of half a lemon.

now, I'm gonna thin it out
with a little bit of water,

and then I'll season it
with salt and pepper,

and this dressing packs
the flavor

between a lemon zest
and the zingy mustard

and the worcestershire sauce,

which has a really
unique flavor.

It's gonna be really good,

and I'm mixing to combine
until it's smooth and creamy.

Let me give it a taste.

mm.

It is so bright and creamy.

This is gonna be so good
on a salad,

so I'm gonna set this aside,

and then I'll get going
with my romaine.

romaine is awesome.

It's like the blue jeans
of leafy greens

because everything
goes with it.

This salad could not be easier.

I'll just break it up
into bite-sized pieces.

This is definitely
the kind of job

that bernie could do
when she's old enough.

Such good crunching sounds.

I love how crisp this is.

All right, now I'm gonna
shave on some parm,

and I like a lot of parm,

so I'm going to for
about 3/4 cup,

and then I'm gonna
keep this near

so that I can add more parm
over the top of my salad

once I plate it,

and I love these nice big curls,
so I use a vegetable peeler.

Parm adds such a nice,
strong, salty flavor

that goes great
with the crisp romaine.

All right.
My breadcrumbs have cooled,

and I'm gonna add
most of them.

I'm gonna save some
for the top of my salad.

and now I'm just gonna dress.

and I'll use my tongs to toss it
and get all of the romaine

evenly coated in the dressing
and the breadcrumbs.

mm, mm, mm.

That dressing smells so good,
and now I'm ready to plate.

this one fell off,
so I get to taste it.

Mm.

It's very bright, crunchy,
delicious.

To finish, I'll top it
with more parm

and then the rest
of my breadcrumbs.

I could eat a bowl of this
for dinner alone,

but it is gonna be
great with our hot dish.

still to come, a quick, no-bake
twist on a midwestern classic

that'll satisfy any sweet tooth,
my monster cookie dough.

for a quick dessert, I am making
my monster cookie dough.

It's a cinch to make.
There's no baking required.

It's as easy as one, two,
sprinkles.

So the only cooking that's
actually required in this

is heating up the flour,

so I've only microwaved it
for about a minute and a half.

I just want to make sure
it's safe to eat.

There are no germs
living inside of it,

and I'm giving it a quick whisk

to break up
the clumps of flour now.

Okay, I'm gonna set this aside
to cool,

and I'm gonna grab
my softened butter.

I'm gonna add this
to my mixer bowl,

so it's 1/2 cup butter, and now
I'll add 1/2 cup white sugar

and 1/2 cup brown sugar.

Mm, mm, mm.
This is gonna be so good.

I craved cookie dough
when I was pregnant,

but I couldn't eat it
because it had raw eggs,

so I subbed out the eggs.

I cooked the flour,
and I came up

with this edible dough recipe.

Okay, now I'm adding 1/2 cup
of unsweetened peanut butter.

I always like using unsweetened
peanut butter

so that I can control
the sweetness amounts in here.

If you only had sweetened,
you can just add

a little less sugar,

and now a tablespoon
of vanilla

and a good pinch of salt to
bring out all of these flavors.

And now I'm gonna add
2 tablespoons of heavy cream.

If you ever want to convert
any cookie-dough recipe

to an edible-dough recipe,

you just heat up the flour,
eliminate the egg

and then you can make up
for any lost moisture

by adding heavy cream
or milk or yogurt

just to bring
the dough together.

I'm gonna mix this up
until it's fluffy,

and it is already
starting to smell so good.

I love peanut butter smell.

now I'm gonna add my flour,
which has cooled.

And then I'm also gonna add
a cup of oats,

and I love the texture
that the oats add.

Okay, I'm gonna mix these
to combine.

and then every monster cookie

has to have
candy-coated chocolates,

so I'm gonna dump
a bunch of these in.

amazing.

Nick is gonna freak
out over this.

-okay.
-It smells wonderful.

Hope you're hungry.

Did you have fun
with bernie today?

Bernie and I had a great day.

So this is that funeral hot
dish you tasted earlier.

Mm. How could I forget?

It's, like, super cheesy
and has italian sausage in it.

Oh, my gosh.

Mm. It makes me so happy

that bernie's gonna
grow up with hot dish.

-Yeah.
-For real.

-How's bernie doing?
-Mm.

She seems to be sleeping
so soundly.

She's so good.
How do you like the salad?

The salad is great.

You know, for every bite
of salad,

you've sort of earned yourself
three bites of hot dish.

-I like that equation.
-It's new math.

-That's good.
-Yeah.

Okay, I made you something
really good for dessert.

-Oh, yeah?
-Yeah.

I made monster cookie dough.

-Oh, my gosh.
-Didn't even bake it.

Is that what this is?

amazing.

This is, like, legitimately
so easy and quick to make that

I think
we have time for a movie.

Oh, my gosh.

Do you remember
what those look like?

-Can I bring this with?
-Yeah.

- Oh, good.