Salmon & Asparagus Cous Cous (3-4 banana difficulty)

Well, the other day I was hungry, I wanted something tasty, and I had some leftover Salmon.  Cous Cous is quick & easy.  I had some asparagus in the fridge that needed to be cooked.  So I decided it was time to combine some previous recipes and "build" this dish!  It's really not THAT complicated especially if you have leftover Salmon or just skip it!  "This" monkey will show you how.  The hardest part of this dish is managing different things cooking at different times.

HERE'S WHAT YOU NEED:

(for the Salmon)

http://www.anymonkeycan.com/2011/02/seasoned-and-seared-salmon.html

1 lb Salmon Fillets cut into 3-4 pieces*

2-3 T Extra Virgin Olive Oil (half for fish & half for skillet)

1-2 t Kosher Salt

Pepper to Taste

1 T Brown Sugar (optional)

*Ask at the fish counter if they can cut up the fillet for you*

-------------------------- 

(for the Asparagus)

http://www.anymonkeycan.com/2011/03/sauteed-asparagus-1-banana-recipe.html

About 1 lb of Asparagus Stalks (Rinsed & Patted Dry)

2-3 T of Olive Oil or Butter

Kosher Salt to Taste

Black Pepper to Taste

------------------------------

(for the Cous Cous)

http://www.anymonkeycan.com/2011/01/cous-cous.html

2 c Cous Cous

3 c Boiling Water/Chicken Broth/3 tea bags added to the water

1/2 c Dried Cranberries (optional)

Salt and Pepper to taste

---------------------------------

(for the toppings)

1/2 c crushed walnuts

Avocado cubes (2 avocados)

1/2 c shredded Parmesan Cheese

THE GAME PLAN:

The Cous Cous is the easiest so we'll measure out what we need and set it aside.  The oven needs to pre-heat for the Salmon so we'll start there.

HOW WE DO IT:

1. Place an oven rack to the middle position & Preheat oven to 300 deg

2. Drizzle each Salmon fillet with Olive Oil & Sprinkle with Salt & Pepper

3. Sprinkle each fillet with Brown Sugar (optional)

4. Snap each Asparagus Stalk in half, rinse and pat dry

5. In a 12 in OVEN SAFE skillet, heat the 2-3T Olive Oil to Medium High (Salmon)

6. Add 2-3 T of Olive Oil or Butter in a 2nd Skillet at Med High Heat (Asparagus)

7. Chop the Asparagus in 1/2" pieces

8. In a Medium Saucepan start to bring 3 1/2 c Water/Broth to a Boil

9. Season chopped Asparagus with Salt & Pepper, then Saute for 15-20 min (until tender) stirring occasionally

10. Also place salmon fillets flesh side down in the skillet until well browned (1-2 min)

11. Carefully flip fillets skin side down and cook for 1 more min

12. Remove from Stove Top and place directly in the oven.

**if you do NOT have an oven safe skillet, you will need to move fish into a Pyrex dish etc**

13. Cook until translucent (about 8-10 min) **internal temp about 125 deg F**
14. *If infusing Cous Cous with tea, then add the 3 tea bags & keep water below boiling for 5 min, then discard the tea bags & bring to a boil
15. Remember to stir Asparagus on occasion!!
16. Measure out THREE cups of water/broth and pour onto dry Cous-Cous & dried Cranberries. Stir.
17. Cover the Cous Cous & Cranberries and let rest 5-7 min
18. Fluff the Cous Cous, then Add in the tender Asparagus
19. Using a small turner (spatula) separate the Salmon fillet from the skin & cut into bite size pieces.
20. In a bowl (to be served), add Cous Cous Mixture & Top with Salmon
21. Blackjack!!
22. Top with Walnuts &/or Avocado &/or Cheese &/or Salt &/or Drizzled Olive oil

So, there are a lot of moving parts here, but it can be done.  A little bit of planning & skill, but "anymonkey" well...probably a chimp, maybe an orangutan can make this "quick & easy" dish!

Enjoy!!

Sauteed Asparagus (1 banana difficulty)

Asparagus is good and easy to cook.  Grilled or sauteed are my 2 favorites.  Today we'll go the sauteing route.  Just in case you have never eaten asparagus before or are unfamiliar with it, in about half of the monkey population, your pee will smell funny for a day.  Nothing to worry about though!

Be sure to choose asparagus that looks fresh and crisp.  In the grocery, it should be standing up in about 1/2" of water.  When you get home you can store it in the fridge standing in 1/2" of water for a few days.  This will help keep it fresh and crisp.

Another thing to remember is you only end up eating 1/2 to 2/3 of each stalk.  The bottom part is too fibrous. 

Here's how you do that:

Take a stalk.  Hold the very bottom in 1 hand and the very top in the other and slowly bend the ends towards each other.  The stalk will break.  You eat the top part.  At this point you can do this for each of your stalks, or I usually just use the top half I just broke as a guide and use a knife to cut the bottoms of the other stalks!  Discard or compost (chop'em up 1st) the bottom parts

This recipe will show the asparagus chopped into small pieces, however you can skip the chopping and serve as is.

Enough with the talking/reading, let's get cooking!

What you need:

About 1 lb of Asparagus Stalks (Rinsed & Patted Dry)

2-3 T of Olive Oil or Butter
Kosher Salt to Taste

Black Pepper to Taste

What you do:
1.  Add 2-3 T of Olive Oil or Butter in frying pan at Med High Heat
2.  Snap the Asparagus in 1/2 as noted at the top (4th Paragraph)
3.  Leave Asparagus whole or chopped into desired size
4.  Season with Salt & Pepper, then Saute for 5-15 min. 

Yeah that's an annoying time range, but it depends on the thickness of the stalk and if you like the asparagus crispy (al dente) or softer.
5.  Serve as a side, or add to a another recipe!

Salmon & Asparagus Cous Cous

So that's it for sauteed Asparagus.  "anymonkeycan" ...

Edamame, Walnuts & Dried Cranberries with Lemon-Ginger Scented Rice (2 Banana Difficulty)

So, normally when I stop into my local Asian market, I buy a plethora of Edamame.  Luckily, edamame also goes quite nicely in Rice dishes.  In this one, the Cranberries add a nice sweetness to the sauteed garlic and onions.  It is pretty straight forward, so let's get started!

HERE'S WHAT YOU NEED:

1.5 c Medium Brown Rice

3 c Boiling Water

3 teabags Lemon-Ginger Herbal Tea (optional)

16 oz Edamame Kernels

4 quarts Boiling Water
3 T Extra Virgin Olive Oil
1/2 Red Onion - chopped

3 Cloves of Garlic - chopped

1/2 c Dried Cranberries

1/2 c Walnuts - coarsely chopped
Kosher Salt & Ground Black Pepper to taste

 HERE'S WHAT YOU DO:

*1.  Steep the 3 bags of Tea in 3 c of Very Hot (NOT BOILING) for 5 min, then remove the teabags*

2.  Bring the Tea infused water to boiling & add the Medium Brown Rice

3.  Reduce heat to low & Simmer COVERED for 20 min (or per instructions if using a different type of rice
4.  Add the Edamame Kernels to the 4 Quarts of Boiling water & Reduce heat to Medium

5.  Cook Covered for 5 min & drain in Colander

6.  Heat the Olive Oil to Medium High, add the Red onion & Saute for 5-7 min

7.  Reduce the heat to Medium, add the Garlic, Cranberries, & Walnuts.  Saute for 3-5 min.

8.  Combine Rice, Edamame, & Onion/Garlic/Cranberries/Walnut

9.  Salt & Pepper to taste

Viola!  There you have it.  An easy, creative Rice & Edamame dish that 'anymonkeycan' make!

 OTHER THOUGHTS:

Using the tea is totally optional.  It just adds another dimension to your rice and let's me refer to the rice as "Lemon-Ginger Scented" haha!  You could use other varieties of your favorite tea or perhaps just a green tea for an extra health benefit.

This tastes good as is, but sometimes I'll sprinkle some sort of Parmesan cheese on it, or drizzle some Olive oil or soy sauce etc on it before serving.

Use your imagination!

Orzo with Roasted Bell Peppers and Edamame (2 banana difficulty)

I like edamame (soybeans) especially the steamed edamame coated in salt you get at a sushi restaurant.  Well, the individual edamame kernels go nicely with rice and pasta dishes.  In this recipe 'this monkey' has chosen to use whole wheat orzo pasta since the cook time is equivalent to that edamame kernels.  Let's get started!

WHAT YOU NEED:

2 c Whole Wheat Orzo Pasta

2 c Edamame Kernels (frozen)**

2-3 Bell Peppers (Red and/or Yellow work best for Roasting)

1/2 Red onion (1/2" slices)

1/2 c Dried Cranberries

1/2 c Walnuts (Roughly chopped)

Balsamic Vinegar

Extra Virgin Olive Oil
Kosher Salt (to taste)

Freshly Ground Pepper (to taste)

**If you are lucky enough to live near an Asian grocery store, then buy the Edamame there since it will be relatively cheap.  Some nicer/specialty grocers will carry Edamame, but it may not be worth the price.  I believe frozen peas would be a good substitute.**

WHAT TO DO:

1.  Start Roasting the Peppers -- http://www.anymonkeycan.com/2011/03/roasting-peppers-1-banana-technique.html 

2.  Coat the sliced onions & grill over Medium High heat 3-5 min per side. 

3.  Bring 2 quarts (8 c) of water & 1 t of Salt to a rapid boil in a large pot & add Orzo & Edamame.  Cook until Orzo & Edamame are tender (5-8 min)

4.  Strain the Orzo & Edamame in a colander, then immediately mix in the Dried Cranberries.

(Adding the Cranberries here will soften & warm them)

5.  Chop up the Roasted Bell Peppers & Grilled Onions
6.  Mix everything in a large bowl
7.  Serve (Hot or Cold) drizzled lightly with the Olive Oil & Balsamic Vinegar, a sprinkle of the Walnuts as well as a pinch of Salt & grind of Black Pepper. 

Personally this dish is best served cold!

OTHER OPTIONS:

Feel free to saute the peppers and onions instead of the Roasting process
Sprinkle with Parmesan Cheese

Well, there you have it.  A unique & easy tasty pasta dish that 'anymonkeycan' make!

Roasting Peppers (1 banana difficulty)

If you have an open flame (grill or gas stove top), then you really should be roasting peppers.  Heck, you can even roast them in your electric range oven at 375 deg if needed!  It is a pretty easy technique and a good change up from always sauteing your peppers.  The basic goal is to purposefully char the skin of the pepper.  Seriously, anymonkeycan do that!  Here's how:

 WHAT YOU NEED:

Red/Yellow/Green Bell Peppers, Poblano Peppers, or any other larger Pepper
(I think Red and Yellow Bell Peppers work best)
Fire

HOW YOU DO IT:

1.  Rinse the Peppers with water, then dry thoroughly.
2.  Turn you grill/gas stove top burner to at least medium-high and place the pepper directly above the flame until the skin is mostly charred (about 5 min depending on the heat of your flame)
3.  Rotate the pepper at least 90 deg & cook until that side is mostly charred
4.  Repeat step 3 until ALL sides of the pepper are mostly charred
5.  Place the peppers in a bowl covered with plastic wrap or a zip lock bag for 20 min.  This will loosen the skin and allow the pepper to cool.

6.  Grab the stem of the pepper and gently using a knife or your fingers, peel away and discard the charred skin.

(Before and after peeling away the charred skin)

7.  After the skin has been removed, cut and discard the stem and seeds.

There you go!  What's left is a sweet, deliciously roasted pepper that can be added to rice and pasta dishes instead of sauteed peppers.  Anymonkeycan roast peppers!!