November 25, 2010

Stovetop Popcorn!

Homemade Popcorn? Why even bother when there is microwave popcorn or a hot-air popcorn? I remember as kid, the popcorn maker. Then off to college it was microwave popcorn. Well I have been popping popcorn like Grandma used to and let me tell you, it is EASY and pretty cool to watch. This is pretty basic monkey business here. Let's get started.


3 T of Canola, Peanut, or Grapeseed Oil **Olive Oil is a NO NO, the smoke point is too low!!**

1/3 C Popcorn Kernels (about 2 servings)

Salt to Taste (I use Kosher) -Optional-

Melted Butter to Taste -Optional-

At least a 3 Q Covered Sauce Pan

Toppings that make you Happy- Cheese, yeast flakes, cumin etc.


1. Pour Oil, sprinkle some of the Salt, and place 2-3 test Popcorn Kernels in the pan & heat over Medium High heat. Be sure to put on the lid.

2. Once the test Kernels pop, remove from the heat and quickly pour in the remaining Popcorn Kernels. Replace the lid.

3. Gently shake the Kernels in the oil for 20-30 seconds to "warm up" the kernels, THEN return to the burner with the LID SLIGHTLY ASKEW. This allows steam to escape & therefore drier popcorn!

4. The popping will begin quite soon. Gentle shake the pan as it fills to allow more kernels to pop. Once there are longer pauses between pops (10-15 seconds), remove the pan from the heat and pour YOUR popcorn in a bowl.

5. Melt the Butter in the still hot pan if you desire. Add your favorite toppings! We used to do Junior Mints back in school!

There you go! I told you a monkey could do it!















November 7, 2010

Pumpkin Pancakes

Pumpkin Pancakes


Well, Halloween has just passed and Thanksgiving is fast approaching. Not only do Pumpkin Pancakes sound cool, they taste great! Here's how to do it:

(Pictured to the right are Walnut-Pumpkin Pancakes with a smear of Pumpkin Seed-Walnut Spread)



Pumpkin Pancakes:


(Pictured to right are the Basic Pumpkin Pancakes)


In a large bowl, whisk together the following:


1 c Whole Wheat Flour
1/2 c All Purpose Flour or cake flour
1 t Baking Soda
2 t Baking Powder
1/4 t Salt
1 t Cinnamon
1 t Nutmeg (fresh is best)
1/2 t Ground Ginger

Pre-Heat Griddle to Medium to Medium High (about 350 degrees)


(Pictured to the Right is a Cranberry-Pumpkin Pancake or the "Thanksgiving Pancake")


Whisk together in another bowl:


1 c Greek Yogurt or Kefir or Milk
1 c Pumpkin Puree (can be canned)
2 Eggs
4 T Butter (melted)
1 t Vanilla (optional)
2 T Brown Sugar


Add the wet ingredients to the dry ingredients and mix until combined. If batter is a bit too thick, then add milk 1 T at a time; if too dry then add 1 T flour at a time until the batter is a desirable consistency.


Ladle the batter onto the griddle about 1/4 c to 1/2 c depending on desired size of cakes. When multiple small bubbles are forming on the surface (about 3-5 min) use a spatula to flip and cook until the bottoms are golden brown.


(Pictured to the Right are the Walnut-Pumpkin Pancakes)
I like these with a bit of the Multi Nut Spread or the seasonal Pumpkin Seed-Walnut Spread.
See, anymonkeycan become a "Mr. Fancy Pancake Pants!!"

Blueberry Almond Pancakes

Ahh...Pancakes! What a great way to start a weekend morning! Making creative, unique pancakes really is something a monkey can do. At the easiest, just start with the most basic pancake recipe and add your favorite fixin's kind of like DQ adds fixin's to their Blizzards. Heck, buy yourself some Bisquick and a giraffe could probably make some pancakes. Here's an easy recipe that will allow you to upgrade yourself into a chef of fancy pancakes. Mr. Fancy Pancakes if you will.

Blueberry Almond Pancakes

Whisk the following into a large bowl:
1 c Whole Wheat Flour
1/2 c All Purpose Flour
1/4 c Sugar
1 1/4 t baking powder
1/4 t baking soda
1/4 t salt
1 t cinnamon
1/2 t vanilla (optional)

Preheat your griddle to Medium to Medium High heat (350 deg)

In another bowl whisk the following:

1 1/4 c Greek Yogurt or Kefir or Milk
4 T unsalted butter, melted
2 Large Eggs
1 T grated lemon zest (optional)

Add the wet ingredients to the dry ingredients mixing until they are combined well.

Fold in:

1 c Fresh Blueberries (Frozen -thaw and drain first- can also be used)
1/2 c Sliced Almonds

If your batter is too thick, add milk 1 T at a time until batter is desirable. If too thin, add flour 1 T at a time.

Ladle Pancakes on to the heated griddle at about 1/4 to 1/2 c depending on size of your desired cakes. Cook until the tops are showing small bubbles (about 3-5 min), then flip with a spatula and cook until the bottom is lightly brown.

Now it is time to enjoy some pancakes! Feel free to replace the blueberries with bananas or raisins or cranberries or strawberries... And replace the almonds with walnuts or cashews or pecans...

I love these pancakes just as is. I don't think they need syrup, but that is really up to you. You cannot go wrong smearing a bit of the previous post's Multi Nut Spread either. http://www.anymonkeycan.com/2010/10/homemade-multi-nut-butter.html

Enjoy your pancakes you crazy cooking monkey you!