ROASTED VEGETABLE SOUP (a 3 banana difficulty level)

Recently, I saw a recipe for a Roasted Vegetable Soup and I thought, 'Hey, I like soup.  I like roasted vegetables.  What a great combo!  Let's see what I can do with this!' 

It did pretty well, but I had one thing off a bit.  I thought Brussels Sprouts would go quite nicely in this soup, but they just didn't quite fit right.  They weren't bad in the soup, just not as good as I had hoped.  For as good as Roasted Brussels Sprouts are (http://www.anymonkeycan.com/2011/04/balsamic-roasted-brussels-sprouts-with.html ) in other recipes, it's just a shame to use them when they don't reach their full potential of goodness.  Soooo....please ignore the Brussels Sprouts in some of the photos and let's get started!

But first, keep in mind that if you like to use Dried Beans, then you'll want to brine them overnight (at least 8 hours.)  Don't let the long list of ingredients scare you.  That's what happens when you make vegetable soup!

WHAT YOU NEED:

(The Soup Vegetables, etc)
1 c Dried Cannellini Beans - Rinsed & Picked Over
2 T Kosher Salt
2 T Unsalted Butter

1/2 of a Red Onion - Finely Chopped

4 Celery Stalks - Chopped in 1/4 inch pieces

2-3 Carrots - Finely Slices (with a Vegetable Peeler)

5 Garlic Cloves - Minced

1 Sprig Fennel

4 c Vegetable/Chicken Broth

1.5 c Water

1-2 Pieces of Parmesan Cheese Rind

6-8 Scallions - Chopped

1 c Mushrooms - Sliced

2 T Kosher Salt

1.5 c V8 Juice (Spicy)

Lime Wedges (optional)

Avocado - Sliced (optional)

Sriracha Hot Sauce (optional)

Shredded Cheese - Stella Fontinella (optional)

(The Roasting Vegetables, etc)

1/2 Head Red Cabbage - cut in 1/2 inch pieces

2 Zucchini Squash - in 1/2 inch Slices
2 Yellow Squash - in 1/2 inch Slices
Garlic Cloves from 1 head of Garlic (about 10-15) - Peeled
1/2 of a Red Onion - cut in 1/2 inch pieces
3-4 T Extra Virgin Olive Oil
Kosher Salt to taste
2-3 Sprigs of Rosemary

WHAT ELSE YOU NEED:

6 Quart Pot

Roasting Pan (or Rimmed Cookie Sheet)

Chef's Knife

Cutting Board

Large Bowl

WHAT YOU DO:
(for the soup)
1.  Dissolve 2 T of Salt in 2 Quarts of cold Water in the Large Pot.  Add the Beans & Soak overnight.  Drain & Rinse well. 
2.  Melt the Butter over Medium High & Saute the Celery, Chopped Onion, & Carrots for 10-15 min (or until softened)



Pre Saute



Post Saute



3.  Add the Minced Garlic & Saute for about 2 minutes more

4.  Remove from Pot, Cover & set aside

**Pre Heat the Oven to 350 deg**

5.  Add Beans into the now empty Pot along with the Vegetable Broth & 1.5 c Water, Parmesan Cheese Rinds, & Fennel Sprig.  Bring to a Simmer over Medium High Heat, Then reduce Heat to Low, keep covered & Simmer 45 min or until the Beans are soft.

(after the soup is started, now it is time to commence roasting of the vegetables)
6.  In the Large Bowl, add Zucchini Squash then Drizzle with the Olive Oil & Sprinkle with Kosher Salt;  next add the Yellow Squash to the Zucchini, Drizzle with Olive Oil & Sprinkle with Salt; Repeat this sequence for the remaining of Vegetables to be Roasted (Garlic, Onion, Cabbage)

7.  Add the Salted & Oiled Vegetables along with the Rosemary Sprigs to the Roasting Pan & roast in the Oven for 20-30 minutes.  (A quick drizzle of Oil & Sprinkle of Salt can be added here)

Pre Roasted Vegetables

Post Roasted Vegetables

(Now it's time to introduce the Roasted Vegetables & the Soup)

8.  After the Beans (step 5) are soft, Remove & Discard the Rinds & Fennel Sprig.  Add the Mushrooms, V8 juice, the Sauteed Celery, Onions, Carrots, Garlic (step 2-3), & the Scallions. 

9.  Remove the Rosemary Sprigs from the Roasted Vegetables & add the Roasted Vegetables to the Soup. 

10. Over Medium High, bring Soup to a Simmer, then Cook for 10-15 minutes or until the Mushrooms are soft.

11.  Serve & enjoy with Salt & Pepper to taste as well as a Lime Wedge, Avocado Slices, & maybe topped with some Shredded Cheese! 

This is basically a 2 for 1 recipe.  You are making 2 recipes (soup & roasted vegetables) then combining them at the end for 1 delicious soup recipe.  There is a fair amount of prep work with cutting all the veggies, but since you are Roasting the Vegetables after you have started the soup you maximize your time.

Please remember that Soup is a matter of taste, that is why it says Kosher Salt & Pepper to Taste.  Some monkeys (like this one) like a little spice in their soup.  That's why I like to add a little bit of Sriracha Hot Chili Sauce aka "Rooster Sauce."  I also like the squeeze of lime juice just as I'm serving the soup.  If Lime ain't your thing, then omit it!  Same goes for the Cheese!

Well, I hope you enjoyed this Soup adventure as much as I did.  Please remember that 'anymonkeycan' cook a wonderful Roasted Vegetable Soup because 'this one' just did!

Until next time, your friendly neighborweb monkey!

SPINACH and BROCCOLI OMELETTE (a 3 banana difficulty level)

The Texas Summer of 2011 pretty much did in my vegetable garden.  But a funny thing happened on the way to cooler temps, Broccoli (as well as some Cauliflower) that was planted early last Spring has started to produce.  Not a whole lot, but some.  I was wondering what to do with my broccoli one Saturday morning when I decided I wanted an omelette for breakfast.

So today, 'this monkey' will show you how to make a Spinach & Broccoli Omelette.  Let's get started!

The "Joy of Cooking" Cookbook recommends a 6-8" pan for a 2 egg omelette & an 8-9" pan for a 3-5 egg omelette.  Who am I to disagree with the J.O.C.  Let's shoot for around an 8" pan for our 3 egg omelettes!

WHAT YOU NEED:
(for the omelettes)
Eggs - 3 per omelette
Kosher Salt to Taste
Black Pepper to Taste
Extra Virgin Olive Oil or Butter - 1 T per omelette

(for the ingredients)
2-3 T Extra Virgin Olive Oil or Butter
Chopped Onion - 1 T per omelette
Chopped Broccoli - 1/4 c per omelette
Minced Garlic - 1 clove per 1-2 omelettes
Baby Spinach - 1 c per omelette
Shredded Cheese (Stella Fontinella) to taste

WHAT ELSE YOU NEED:
Around an 8" Skillet
A slightly larger skillet to saute the ingredients would be nice
Medium Sized Bowl
Whisk
Rubber Spatula

WHAT YOU DO:
(The important thing to remember about doing omelettes is that timing is essential.  The ingredients must be done before the egg is fully cooked.  The oil/butter must be fully heated to medium high before you start cooking the egg)

1.  Add the olive oil to the larger of the Skillets & heat to Medium High
2a.  Add the Onion & Broccoli, saute about 5-7 min until softened...

2b.  Meanwhile...Whisk 3 eggs per omelette together
3a.  Add the Garlic to the Onion & Broccoli, reduce heat to medium & saute another 2-3 min...

3b.  Meanwhile...Heat the Oil or Butter in the Omelette pan over Medium High Heat

4a.  Add the Spinach to the Ingredients Pan & cook 3-5 minutes until wilted...

4b.  Meanwhile...as the Spinach begins to melt, pour the Whisked Eggs into the Omelette pan

**If the Oil/Butter is properly heated your omlette could be fully cooked in about 2 minutes!!**

5.  Now is a good time to sprinkle with some Kosher salt.  Also use the Rubber Spatula to GENTLY lift up the edges of the cooking omelette, then CAREFULLY tilt the pan so that uncooked top portion runs underneath.  Also GENTLY use the Rubber Spatula to "scrape" the uncooked top to the edges.

6.  Sprinkle on some Black Pepper.

7.  Once the Omelette has just cooked or set, add your ingredients as well as cheese to half of the omelette.

8.  Carefully Fold the other half of the omelette on top of your Ingredients & Carefully slide onto your plate & enjoy your breakfast!

I must confess monkey-nation that I made 2 errors when I made this.  The first was when I didn't realize that I had my omelette pan was pre heating to just Medium instead of Medium HIGH.  My omelette exterior cooked a bit slow.  The other error was deciding that I wanted a big 5-6 egg omelette.  It was just a little too big to handle.  No worries though, because it was still delicious!

And this concludes 'anymonkeycan' cook a Spinach & Broccoli Omelette!

Until next time, your favorite neighborweb monkey!

BAKED SWEET POTATO WITH BROWN RICE (a 2 banana difficulty level)

Happy 2012 Monkey Nation!

Our Monkey Motto here at anymonkeycan.com is: 
"Proving that 'anymonkeycan' easily make great tasting food"

I think this dish is perfect to start the new year.  It exemplifies the 'anymonkecan' concept.

Let's jump in & get started!

WHAT YOU NEED:
Medium Sized Sweet Potatoes - (up to 6)
1 c Brown Rice
2/3 c Dried Cranberries
Crushed Walnuts
Unsalted Butter
Ground Cinnamon - to taste
Kosher Salt - to taste
Freshly Ground Pepper - to taste

WHAT ELSE YOU NEED:
Baking Sheet
Large Pot
Paring Knife

WHAT YOU DO:
1.  Pre Heat oven to 400 deg F.
2.  Thoroughly Rinse Sweet Potatoes & Rub Dry
3.  Carefully Poke the Potato a total of 5-6 times with the Paring Knife (Or Fork) on all sides
4.  Place on the Baking Sheet & into the Oven for 45-60 min (depends on size of the potato)

MEANWHILE...
5.  Add the Brown Rice & a "Pinch of Salt" to 2 c of Boiling Water & then reduce Heat to Low
6.  Cook Covered for 40-45 min
7.  Add the Dried Cranberries to the Rice & let rest 5 min (keep covered)

THE POTATOES ARE READY WHEN THEY ARE NICE & SOFT...
8.  Slice the Potato down the center starting & stopping 1 inch from the ends.  (Picture cutting down just the laces of a football)
9.  With your thumbs on 1 end & fingers on the other end, carefully squeeze towards the middle.  This will cause your Sweet Potato to nicely pop open.
10.  Dust with the Cinnamon, Sprinkle on 1 T Crushed Walnuts, & add a pat of Butter

FOR THE RICE...
11.  Dish up the Rice & Cranberries & add Salt, Pepper, & a pat of butter to taste.

12.  Enjoy!!

These 2 are nice to cook together because they have similar cook times & the prep time is minimal.  Try Dried Cherries or Golden Raisins in place of the Dried Cranberries.  Pecans could admirably stand in for the Walnuts.  Round out the dish with some Orange slices or even Apple Slices with Peanut Butter!

And that Monkey Nation is our start to 2012 where 'anymonkeycancook' because 'this one' just did!

Until next time,
your friendly neighborweb monkey!