COUS COUS with BEANS & DRIED CRANBERRIES (a 2 banana difficulty)

Well, it was back to Cous Cous the other day.  I was hungry, leftovers were limited, & I had some Cous Cous just waiting to be cooked.  Red beans & Sunflower seeds were added to give the dish some protein.  A pat of butter & some Avocado were added to give it some silky taste.  'Anymonkeycan' cook Cous Cous, here's how:

WHAT YOU NEED:
2 c Cous Cous
3.5 c water (to yield 3 c boiling water)
4-6 Tea bags (your choice, I used Lemon-Ginger today)
1 c Cooked Red Beans (or black beans etc)
1/2 c Dried Cranberries
1 T sunflower seeds per serving
Sliced Avocado (1 Avocado is good for 3-4 servings)
Grated Cheese (to taste)
1-2 t of Bragg's Liquid Aminos or Soy Sauce
Kosher Salt (to taste)
1 pat of butter per serving (optional)

WHAT ELSE YOU NEED:
Medium Sauce pan
Fork

WHAT YOU DO:

1.  Bring about 3.5 c water to a simmer.  Add the teabags & let steep for 5 min.

2.  Place the Cous Cous, Cranberries, & Beans in a large, glass container

3.  Measure out 3 c of the boiling Tea

4.  Pour immediately over the ingredients in your glass bowl

5.  Cover & let rest for 5 min

6.  Uncover



7.  Fluff with fork



8.  Mix in butter, then sprinkle with Sunflower Seeds, Cheese, Avocado.  Drizzle with Bragg's Liquid Aminos or Soy Sauce

Man, this is a quick & easy dish.  I had some leftover beans I had cooked a few days prior.  1 can of Kidney or Black Beans will work.  Just drain & rinse well.  I hope you enjoy!!

Printer Friendly Version:

Cous Cous with Cranberries & Sunflower Seeds
1.  Bring about 3.5 c water to a simmer.  Add the teabags & let steep for 5 min.
2.  Place the Cous Cous, Cranberries, & Beans in a large, glass container
3.  Measure out 3 c of the boiling Tea
4.  Pour immediately over the ingredients in your glass bowl
5.  Cover & let rest for 5 min
6.  Uncover
7.  Fluff with fork
8.  Mix in butter, then sprinkle with Sunflower Seeds, Cheese, Avocado.  Drizzle with Bragg's Liquid Aminos or Soy Sauce

PORTOBELLO BURGERS ( a 3 banana difficulty level)

It's definitely grilling season here in Texas.  Heck, it's almost too hot for grilling to be honest.  Today we are doing Portobello Burgers.  Now before you wrinkle your nose at the "abomination" of using a 'shroom instead of a hamburger patty for your burger, let it be known that I used to be just like you.  I still love a good old-fashion burger from Kincaid's here in Fort Worth, but trust me this is a fantastic sandwich.  So today, 'this monkey' (and my lovely assistant) will grill some great tasting " 'bello burgers"

WHAT YOU NEED:
Portobello Mushrooms (1 per burger)
Garlic Cloves - thinly sliced (1 per 'shroom)
Fresh Basil - thinly sliced (6 leaves per 'shroom)
Sunflower Seeds (1 t per 'shroom)
Bragg's Liquid Aminos (or Low Sodium Soy Sauce)
Olive Oil
Kosher Salt
Pepper
Whole Wheat Buns or Bread - http://www.anymonkeycan.com/2011/06/whole-wheat-bread-2-banana-difficulty.html

(Your favorite fixins') We used the following:
Tomato - sliced
Avocado - sliced
Cheese
Fresh Basil
Onion (1/2" thick slices)

WHAT ELSE YOU NEED:
Shallow dish
Fork or Skewer
Slicing Knife
Small Chef's Knife
Grill

WHAT YOU DO:
(Printer friendly version at the end)



1.  Pour a thin layer of Olive oil in bottom of Shallow Dish
2.  Arrange Onion slices along bottom coating both sides of the onion

3.  Gently wipe clean with a damp cloth, the tops of the Mushrooms.  DO NOT rinse or clean the gills (underside) of the mushroom.  This is not necessary.  Slice the stem even to the gill level.
4.  With the Skewer or Fork GENTLY cut holes every 1/2" along the gills of the Mushroom taking great care not to cut all the way through.

5.  Lightly Coat the Mushroom Tops with Olive Oil
6.  With Gill Side up, lightly drizzle with Olive Oil
7.  GENTLY insert the Sliced Garlic & Basil, & Sunflower Seeds into the small holes GENTLY using the fork/skewer if needed
8.  Lightly Drizzle with your Soy Sauce
9.  Let Rest 30 Minutes. 



10.  Heat the Grill to Medium High Heat
11.  Carefully Place the Mushrooms GILL side DOWN for 3 min (also add your onions)
12a.  Gently turn the Mushrooms GILL side UP & Grill another 4-6 min until they soften
12b.  Grill Onions 4-6 min per side being careful not to burn

13.  Prepare your fixins' plate while the 'shrooms are on the grill

14.  Remove the 'shrooms & Start to build your 'bello burger

15.  Enjoy with Grilled Potato Medallions & Wine!!

Now you know how to make an 'anymonkeycan' 'bello burger.  If you expect it to taste like your favorite hamburger, then you'll be disappointed.  But, if you want to see what a Grilled Portobello tastes like, you'll be in Heaven!

'anymonkeycan' 'bello Burgers:
-printer friendly-

1. Pour a thin layer of Olive oil in bottom of Shallow Dish
2. Arrange Onion slices along bottom coating both sides of the onion
3. Gently wipe clean with a damp cloth, the tops of the Mushrooms. DO NOT rinse or clean the gills (underside) of the mushroom. This is not necessary. Slice the stem even to the gill level.
4. With the Skewer or Fork GENTLY cut holes every 1/2" along the gills of the Mushroom taking great care not to cut all the way through.
5. Lightly Coat the Mushroom Tops with Olive Oil
6. With Gill Side up, lightly drizzle with Olive Oil
7. GENTLY insert the Sliced Garlic & Basil, & Sunflower Seeds into the small holes GENTLY using the fork/skewer if needed
8. Lightly Drizzle with your Soy Sauce
9. Let Rest 30 Minutes
10. Heat the Grill to Medium High Heat
11. Carefully Place the Mushrooms GILL side DOWN for 3 min (also add your onions)
12a. Gently turn the Mushrooms GILL side UP & Grill another 4-6 min until they soften
12b. Grill Onions 4-6 min per side being careful not to burn
13.  Prepare your fixins' plate while the 'shrooms are on the grill
14.  Remove the 'shrooms & Start to build your 'bello burger
15. Enjoy with Grilled Potato Medallions & Wine!!

ARUGULA KIWI SUMMER SALAD WITH HERBS (a 1-2 banana difficulty)

Summer is a great time to enjoy salads!  They are cool, refreshing, & great tasting.  I made this one look fancy just because I was going to post about it.  Usually it is just thrown into a bowl & enjoyed.  Fruit & fresh herbs are great ways to add variety and healthy goodness to salads.  Avocado, Walnuts, & Cheese are pretty much salad staples for me and this salad was no different.  Seriously, 'anymonkeycan' make great summer salads.

WHAT YOU NEED:
(pretty much everything is to taste)
1-2 Kiwi (sliced like medallions)
Arugula (or your favorite lettuce/spinach)
Herbs (chopped- today was cilantro, chives, & fennel)

(everything else is pretty much optional)
Carrot (thinly sliced)
Walnuts (crushed)
Avocado (sliced)
Dried Cranberries
Kosher Salt
Olive Oil
Balsamic Vinegar
Cheese (finely grated- stella fontinella for me)

WHAT ELSE YOU NEED:
Cutting Board
Paring Knife
Chef's Knife
Vegetable Peeler
Small Spoon
Cheese Grater

WHAT YOU DO:

1.  Slice Kiwi in half along equator.  Carefully use Spoon to scoop out kiwi from each half.  Discard/Compost the fuzzy, outer Kiwi peel.  Use Knife to cut into thin medallions.  Arrange on the plate.

2.  Thoroughly Rinse the Arugula.  Tear into bite size pieces.  Place in middle of the Kiwi medallions.

3.  Chop up the Herbs, then sprinkle on top of the Arugula.

4.  With the Peeler, thinly slice carrot slivers onto your salad.

5.  Sprinkle on the Walnuts, Dried Cranberries, & Salt.

6.  Cut Avocado lengthwise, remove the seed, then use the Spoon to Scoop out the Avocado "Meat."  Discard/Compost the outer skin.  Thinly slice the Avocado & add to the salad.

7.  Sprinkle with Cheese.

8.  Drizzle with the Olive Oil & Balsamic Vinegar.

9.  Enjoy!!

Viola!! A tasty, summer salad that 'anymonkey' just made. For the record, I use about 1/3-1/2 of the Avocado, 1/2 a carrot, 2 T Walnuts, 1-2 Kiwi, 2-3 T Cheese, 1-2 "loose" c Arugula for each salad. Mint would be a great herb to use in this as well.  Be creative!

(Below are photos with each step)

1. Slice Kiwi in half along equator. Carefully use Spoon to scoop out kiwi from each half. Discard/Compost the fuzzy, outer Kiwi peel. Use Knife to cut into thin medallions. Arrange on the plate.

2. Thoroughly Rinse the Arugula. Tear into bite size pieces. Place in middle of the Kiwi medallions.
3. Chop up the Herbs, then sprinkle on top of the Arugula.

4. With the Peeler, thinly slice carrot slivers onto your salad.

5. Sprinkle on the Walnuts, Dried Cranberries, & Salt.

6. Cut Avocado lengthwise, remove the seed, then use the Spoon to Scoop out the Avocado "Meat." Discard/Compost the outer skin. Thinly slice the Avocado & add to the salad.

7. Sprinkle with Cheese.

8. Drizzle with the Olive Oil & Balsamic Vinegar.
9. Enjoy!!