December 25, 2012

SOFT COOKED EGGS (a 1 banana difficulty level)


I don't think I ever had Soft-Cooked eggs growing up.  In the recent Cook's Illustrated they had a story titled "Foolproof Soft-Cooked Eggs."  That caused my Monkey ears to perk up because I'm a bit of a fool and if these were "Foolproof" then it might be worth a whirl.

The CI recipe calls for the eggs to be cooked precisely for 6 1/2 minutes.  I guess I like my eggs cooked to "Medium-Soft" because I've found that an even 7 works best for me...besides, my oven timer only uses minute increments!

Today, 'This monkey' will show you how to cook "Monkey-Proof Medium-Soft Cooked Eggs."

Let's get started!

WHAT YOU NEED:
1-6 Large Eggs
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)

WHAT ELSE YOU NEED:
Tongs or Slotted Spoon
Medium Sauce Pan
Small Bowl

WHAT YOU DO:
1.  Over Medium High heat, bring 1/2 inch of water to a boil in the Sauce Pan.
2.  Carefully add the Eggs into the Boiling water.  (sorry for the "steamy" photos...)

**If an eggs happens to crack, then remove it immediately.  Otherwise your water will bubble up and boil over during the cooking.  Depending on how much egg entered your water, you may need to start over.**

3.  Cover the sauce pan & boil eggs for 7 minutes.
4.  Remove eggs from boiling water with tongs & place in the small bowl.
5.  Run under cold water for about 30-40 seconds.


6.  Crack the less pointy end & Peel.
7.  Season to taste with Salt & Pepper.
8.  Serve & Enjoy!

Like I said, I'm kind of new to Soft Cooked Eggs.  To me, they make a nice little snack or side to breakfast.  I've tried them with some Spinach Salads, but I wasn't a big fan of them being warm.  Maybe they'd work better if they were cooled a bit.  I've also included them with some rice & cous-cous dishes where they've worked pretty well.

Enjoy & until next time...

Your favorite neighbor-web monkey!

November 30, 2012

HOT COCOA from scratch (a 1 banana difficulty level)


  
It is slowly starting to get at least a little bit colder here in Texas.  So I guess it is Hot Cocoa weather, maybe at night...
 
Here is a super quick and easy Hot Cocoa recipe that is from scratch.  I will share a story of warning first however. 
 
In this recipe, you need heated milk.  I've been using a mason jar (topless) to heat the milk in the microwave on the 1 cup beverage setting.  At a point in the recipe you put the lid on the jar and shake vigorously for a brief time.  I've wondered if a broken jar may occur since, as I learned in Mrs. Phillips science class, liquids expand when heated.
 
So, I decided to try a plastic container with a plastic lid.  I put the lid on and had just started a vigorous shake when I demonstrated another principle I learned in Mrs. Phillips science class, ENTROPY!!  The hot milk caused a poor fit and I had about a 360 deg spray of milk around the walls and appliances in my kitchen!
 
Take it from 'this monkey' use a mason type canning jar! 
 
Let's get started
 
WHAT YOU NEED :
1 T of Cocoa Mix
1 T of Sugar
8 oz of Whole Milk (you can use 1%, 2% or skim, but I say indulge with the Whole Milk!)
Salt (a small sprinkle to allow the Cocoa flavor to shine, but it is optional)
 
WHAT ELSE YOU NEED :
Spoon
Mug
A glass Microwaveable Container
 
WHAT YOU DO :
 
 
1.  Heat the Milk.  This can be on the stove top or in the Microwave.  I just use the "Beverage" setting on my Microwave, it runs for about 90 seconds.
 
2.  Pour 4 oz of the Hot Milk in your mug & stir in the Cocoa, Sugar, & Salt until they dissolve.
 
3.  Securely fasten the Lid onto your GLASS jar & shake VIGOROUSLY for about 10 seconds.
 
4.  Pour the Frothy Milk on top of your Cocoa for a nice Winter treat!
 
If you are using your Microwave to heat the milk, be sure to err on the short side when heating the milk because it can get quite hot. 
 
I STRONGLY recommend using a Mason type canning jar since they are designed to withstand a certain amount of heat and pressure.  HOWEVER, THEY STILL CAN BREAK!!  I'm using an old spagetti jar that helpfully has the measurements on the side. 
 
My plastic container experiment had just a snap on lid.  Perhaps a screw type lid on a plastic jar (ie: PB jar) may work better.  I would do a practice run with water since water is a heckuva lot easier to clean up than Hot Cocoa!  Just be CAREFUL!
 
Until next time,
your favorite neighbor-web Monkey & sous-chef "Lola"


October 28, 2012

S'MORE HEATH RICE KRISPIE TREATS (a 2 banana difficulty level)


We were recently up in the Rocky Mountains of Colorado for my birthday weekend.  We knew we were going to roast marshmallows to make S'mores, but we always end up with a lot of leftover marshmallows.  So why not forgo the traditional birthday cake and make Rice Krispie Treats...Monkey-style!  Thus was born: "S'more Heath Rice Krispie Treats!"

As the name states, Rice Krispie Treats are a TREAT!  Although the Basic RKT is solid, adding some creativity can be wonderful.

So today, this 'birthday monkey' will show you how to make "S'more Heath RKT's!"  Let's get snap, crackle, & poppin'!

WHAT YOU NEED:
1/4 c Butter
10 oz package of Marshmallows (jumbo or  miniature)
5 c Rice Krispie Cereal
8 oz Heath Toffee Bits
4-6 Hershey Chocolate Bars (regular size)
14 oz Box of Graham Crackers

WHAT ELSE YOU NEED:
Large Sauce Pan
Spoon
13x9" pan (microwave safe)
Wax Paper or Rubber Spatula

WHAT YOU DO:
1. Melt Butter over Low Heat


2. Line bottom of pan with a Layer of Graham Crackers, a Layer of Chocolate, and HALF of the Heath Toffee Bits.
We didn't have a 13x9" pan.  This was the best we had.

We rationed some of the Hershey Bars for our yet to be made S'mores.  Ideally you would have a layer of Chocolate.



3. Add Marshmallows. Stir until Melted and smoothly Blended. Continue cooking AND stirring for 2 more minutes.





(4.  Microwave Graham Cracker/Chocolate Layer on LOW (50%) for 20-40 seconds until the Chocolate is Softened.)

5. Add remainder of Heath Toffee Bits followed by Rice Krispies into the melted Marshmallows until well coated.


 6. Transfer the Rice Krispie Mixture to your Pan and use the Wax Paper or a Buttered Spatula to evenly Spread the Rice Krispie Mixture over the Softened Chocolate.
We used the Wax Paper, but that was a bit messy.  Next time I'm trying the Buttered Spatula

 7. When Cooled, cut into at least 2x2" squares and Enjoy!


RKT's are fun and easy to make.  It's fun to experiment a bit and make Gourmet RKT's!

Until next time,
your favorite neighbor web monkey!



September 26, 2012

GRILLED SWEET POTATO MEDALLIONS (a 2 banana difficulty level)


Recently I have been grilling Red Potatoes and actually thought I had blogged in the recipe, but it appears that I have not.  This was my 2nd attempt at grilling Sweet Potatoes.  My first go 'round I followed the same technique that was working well with the Red Potatoes.  Evidently Sweet Potatoes grill faster because I ended up with blackened sweet potatoes which is no good for anyone!

A tweak here & a tweak there on the 2nd round made for a great batch of great tasting "Grilled Sweet Potato Medallions."  I opted for Sweet potatoes that were very large in circumference because I wanted to use them on a sandwich.  You could also slice them lengthwise or on a diagonal depending on the size of the Potato and what you wanted to use them for.

Today 'this monkey' will show you how to grill up some "Sweet Potato Medallions!"

WHAT YOU NEED:
2-3 Large Sweet Potatoes - in about 1/2" slices
3-4 T Extra Virgin Olive Oil
2-3 t of Sugar (I prefer Sugar in the Raw since the granules are larger)
Kosher Salt to taste

WHAT ELSE YOU NEED:
Large cookie sheet
Chef's Knife
Grill & Grill utensils

WHAT YOU DO:
**Be sure to Clean, Oil & Pre Heat your Grill.  I usually make sure the grill is clean, then I cut & prep the potatoes.  I'll then fire up the grill and let it pre-heat on high for 5 minutes before I reduce the grill heat & add the potatoes.**

1.  Rinse/Scrub & dry the sweet potatoes.


2.  Slice the Sweet Potatoes about 1/2" thick


3.  Coat the bottom of the Cookie Sheet with 2 T of Olive Oil & Sprinkle the Cookie Sheet with Sugar.  Place the sliced Sweet Potatoes on the Sheet, then Drizzle the tops of the Potatoes with Olive Oil & Sprinkle with Sugar.


4.  In your Pre Heated Grill, reduce Grill heat to LOW & place the Potato Medallions on the grill for 4-5 minutes.


5.  Flip the Medallions & Grill for another 3-4 minutes on Low.  Pay attention to any hotspots your grill may have to avoid blackened medallions!


6.  Remove from Grill

Grilled Portabello & Sweet Potato Medallion Sandwich with Avocado & Onion

Grilled Portabello & Sweet Potato Medallion Sandwich with Hummus
7.  Make your sandwich!


Sandwich & Salad deal:  Spinach Salad with Pine Nuts & Peppers
8.  Make your meal!


I added a little bit of sugar prior to grilling because that helps with the grill marks.  You can skip the sugar if you wish.  I will also cut the finished product in bite size pieces and toss in with rice, quinoa etc.  As for sandwiches, they are great hot or cold!

Until next time,
your favorite neighbor web Monkey!

August 30, 2012

HUMMUS via VITAMIX (a 2 banana difficulty level)



Well, I recently broke down and purchased a Vitamix Blender...well a refurbished one.  They are certainly expensive but so far it has been well worth it & I can see why "Cook's Illustrated" recommends it & Jamba Juice uses them to make your smoothie!  Speaking of smoothies, I recently took a break from making them to make some Hummus...Vitamix style!

I am basically following the recipe from the cookbook that came with the Vitamix Blender except I started with dried Chickpeas.  If you are using a food processor, then please refer to this recipe:

http://www.anymonkeycan.com/2010/09/hummus-foxymorons-style.html

Let's get started!

WHAT YOU NEED:
2-15 oz cans of Chickpeas (Garbanzo Beans); 1 drained & 1 with liquid;
or
**4 c of Cooked Chickpeas reserving 1-2 c of the liquid** (!!!soak overnight!!!)
1/4 c Raw Sesame Seeds
1-2 T Olive Oil
1/4 c Lemon Juice (from 2-3 Lemons)
1-2 Garlic Cloves (peeled)
1 t Cumin
2-3 t Kosher Salt

WHAT ELSE YOU NEED:
A Vitamix Blender or a Food Processor
Large Pot if using Dried Chickpeas

WHAT YOU DO:
**If you are using canned Chickpeas, Please skip to step 5**
1.  Dissolve 2 T of Kosher Salt in about 2 Quarts of Water in a large pot
2.  Rinse the Dried Chickpeas & add to the Salted water.  The water needs to cover the Chickpeas by about 2 inches because the Chickpeas will expand.  SOAK OVERNIGHT
3.  Drain & Rinse the Soaked Beans.  Place in Large pot & add water until Chickpeas are covered by 2 inches of water.  Cover, bring to Boil, then reduce heat & simmer for 30-45 minutes until the Chickpeas are nice & soft.  (IF YOU DID NOT SOAK OVERNIGHT, THEN YOU WILL NEED TO SIMMER FOR ABOUT 60-90 MINUTES)
4.  Save 1-2 c of the Liquid & drain the rest.

5.  Place all of the ingredients in the listed order into the Vitamix container.  Be sure to add 1 c of the reserved liquid if you cooked your own Chickpeas.  Secure the lid.



6.  Select Variable 1, then turn on the Vitamix & quickly increase the speed to Variable 10, then to HIGH.
7.  Blend for 1 minutes using the Tamper to press the ingredients into the Blades.
Initially this was TOO DRY

With just a little extra reserved liquid, this is now nice & creamy!
8.  Serve it up!
Another view of TOO dry.  It's kind of like a Khaki Play-doh which is bad!

This is more like it!

Well, that is about all there is to it.  The Vitamix Blender did a fantastic job.  Using Chickpeas from the can makes this such a simple recipe.  The hardest part is cleaning the Vitamix Container, but cleaning a food processor was just as big of a pain in the butt!

Until next time,
Your friendly Neighborweb Monkey!

July 31, 2012

GRILLED ZUCCHINI SQUASH (a 1-2 bananana difficulty level)



It's been hot again this summer and NOT just in Texas, but across the nation.  It was almost TOO hot even to grill today, but not quite.  Zucchini Squash is another vegetable that does quite well on the grill and it's pretty simple too!

Let's Grill some squash!

WHAT YOU NEED:
3-6 Zucchini Squash - sliced lengthwise with the ends discarded
2-4 T of Extra Virgin Olive Oil
Kosher Salt to taste
Freshly Ground Black Pepper to taste

WHAT ELSE YOU NEED:
A grill & appropriate grilling equipment
Knife
Shallow Pan (cookie sheet etc)

WHAT YOU DO:
1.  Prep & Pre Heat the Grill to Medium Heat

2.  Cut off ends of the Zucchini, then slice lengthwise

3.  Place cut side up in the Shallow Pan & Drizzle Olive Oil over the pieces
Might as well grill some Portobellos while I'm at it!

4.  Season with Salt & Pepper to taste
...and Roast some Peppers!

5.  Place cut side up on grill for 3-5 minutes depending on thickness of the Zucchini planks.
6.  Flip cut side down & grill for another 3-5 minutes

7.  Remove from the Grill

8.  Serve as a side dish or as part of a main course!
Grilled Portobello Mushroom & Zucchini Squash over Cous Cous
This is just a very basic Grilled squash recipe that utilizes just Salt & Pepper.  It's nice & simple and it tastes great!  The grilled squash does well as a side dish or as part of the main dish such as rice, quinoa etc.

'anymonkeycan' grill great tasting Zucchini Squash because 'this one' just did!

Until next time,
your favorite neigborweb monkey!

June 30, 2012

GRILLED PORTOBELLOS and ONIONS (a 2 banana difficulty level)


I decided to Roast a Poblano Pepper to go on my sandwich!

Well, once again it is hot here in Texas.  Actually, I think right now the Midwest is giving Texas a run for its money for high temps!  Hot weather = grilling in my book.

http://www.anymonkeycan.com/2011/10/grilled-portobello-mushrooms-2-banana.html

is a link for Portobello grilling from last fall.  I decided to post again because this is truly the stripped down, basic version of grilled 'shrooms.  Since it's not much harder to grill some onions and I had the extra space on the grill surface, I decided to throw them in.

Today, 'this monkey' will show you how to Grill Portobello Mushrooms (and Onions for good measure)!  Let's get started!

**I normally gather the ingredients and the things I need to prep the food, then go out and start the grill pre heating on high.  As the grill is pre heating I will wash & prep the mushrooms and onions.  Normally I set a timer for 5 minutes.  Once the grill is pre heated, I will prep the grill with Oil (usually vegetable oil) and then adjust the grill to medium.**

WHAT YOU NEED:
Portobello Mushrooms (as many as you & your friends plan to eat) - with the stems sliced even with the gills
1-2 Red Onions - Peel removed & cut in 1/2 inch slices
Olive Oil to taste
Kosher Salt to taste
Freshly Ground Pepper to taste
Shredded White Cheese (optional)

WHAT ELSE YOU NEED:
Damp Cloth
Grill Tongs
Grill Spatula
Grill/Oven Mitt
Chef's Knife
Cookie Sheet/Large Shallow Pan

WHAT YOU DO:
1.  Gather your ingredients & prep the grill as outlined above.
2.  Gently wipe the tops of the Portobello caps with a damp cloth.  Don't worry about the gills since they spend their existence under the umbrella of the cap.  For the love of God don't rinse the gills under water!!

3.  Place the Portobellos (gill side DOWN) and the large onion slices in the shallow pan.  Drizzle about 1 t of Oil on the top of each & use the bottom of the spoon to distribute the oil on the Portobellos and the Onions.  The Portobellos will absorb most of their Oil.  Sprinkle lightly with Kosher Salt.

4.  Flip ONLY the Onions and Drizzle with about 1 t of Oil.  You can add another 1 t of Oil to the Portobello CAPS if you wish.  (You will add Oil to the Gill side on the Grill later) Sprinkle lightly with Kosher Salt.
5.  Place the Portobellos GILL side DOWN on the Pre Heated Grill.  (If you added oil to the gill side already, then you will have flare ups so be careful and follow the directions next time, haha!)

6.  Place the Onions LARGER diameter side DOWN.  Visualize turning a stack of plates upside down.  This will help make it easier to manage your onion slices at the end.

7.  Grill over Medium Heat for 5 minutes.
8.  Flip the Portobellos GILL side UP.  Carefully add about 1 t of Oil to the Gills and sprinkle lightly with Ground Black Pepper & Kosher salt.  Add about 1-2 T of Shredded Cheese to the Portobellos if you wish.  Carefully flip the Onions using the Spatula.  The goal is to keep your Onion rings mostly together.
My renegade Pepper is blistering nicely!

9.  Grill for another 4-6 minutes depending on the thickness of the Portobellos and Onion slices.  I test them by using the tongs to gently squeeze the Portobellos from the sides.  When they have a nice give to them, then I know they are ready to go.  The Onions should be nice and pliable as well.  I usually pick up the onion from the top & bottom with the tongs to check the Onions.  They should give nicely when they are ready.

10.  Remove from the Grill and Enjoy!  Today, 'thismonkey' made a Portobello-Roasted Poblano Pepper Sandwich with Grilled Onions, Avocado, & Basil!

Just another example of "Proving that 'anymonkeycan' easily make great tasting food!