GREEK GRIDDLE CAKES (2-3 banana difficulty level)

Yeah, I admit it.  I made up the name "Greek Griddle Cakes."  I had to.  Technically these are 'Spinach & Onion Pancakes with Avocado & Feta.'  But if you invited someone over for dinner & told them, 'Hey, I make these delicious Spinach & Onion Pancakes' you'll have about a 90% chance the other person will decline your offer...and then you'll have leftover 'SOPWAF' which heat up very nicely at 400 deg for 10 min in the toaster oven...so maybe you DO want to call them 'SOPWAF'...

So these are a savory pancake.  Savory pancakes just aren't eaten much in America.  Seems like we like our pancakes with butter & maple syrup or even with chocolate chips & chocolate syrup with whipped cream.

Please don't put syrup on these.  Hummus, yes.  Syrup, no. 

These have been one of my favorite things I've made this year so why don't we go ahead & get started!

WHAT YOU NEED:

2 c Fresh Spinach (washed with large stems removed) or 10 oz frozen chopped spinach, thawed & well drained
1/2 Red Onion - chopped coarsely
2 c White Whole Wheat Flour
2-3 T Olive Oil
1/2 t Baking Soda
1-2 t Kosher Salt
1 T Miso Paste (optional)
1 T Sugar
1.5 to 2 c Whole Milk
2 Eggs
2-3 T Butter -Melted
1-2 Avocados - sliced
1/2 c Feta Cheese - crumbles

WHAT ELSE YOU NEED:
Large Skillet
Griddle (optional)
Spoon
Knife
Small Microwaveable Bowl
Whisk
Chef's Knife
Ladle or a measuring cup
Small Sock Monkey Mascot (optional)

WHAT YOU DO:
1.  Fully heat Olive Oil in Large Skillet over Medium High heat.  Add the chopped Onions & saute stirring frequently, until they become tender & translucent (about 5-7 min).  Reduce Heat to Medium.

2.  Add the Spinach & saute until it starts to wilt (about 3-5 min)

3.  If you are using a Griddle, Pre Heat to Medium heat.  Otherwise you can use the same large skillet you used for the Onion & Spinach
4.  Microwave the Butter & Miso (optional) for about 1 minute at no more than 50% power.  You probably want to do in 30 sec intervals to avoid the potential of a mess.  Once the Butter is melted, stir to incorporate the Miso as best as you can.
5.  While the butter is in the Microwave, measure & whisk together the dry ingredients (Flour, Salt, Baking Soda, Sugar.)

6.  Cut the Avocado in half length wise.  Discard of the pit.  Scoop out the flesh with a spoon.  Then slice the Avocado.

A much smaller knife will do, I just used this big knife since I had used it to chop the onions

7.  Whisk together the Wet ingredients (Eggs & Milk.)  Then mix in the Butter-Miso.
8.  Mix your Wet ingredients into your Dry ingredients until fully incorporated.  The batter should have the consistency of slightly thick paint.  If yours is too thin, then add 1-2 T of Flour.  If too thick, then add 1-2 T of Milk

9.  Now add the Sauteed Spinach & Onions to your Pancake batter.
10.  Using a Ladle, carefully ladle about 1/2 c worth of the Spinach-Onion Pancake batter onto your Griddle trying to maximize your space.
11.  Working quickly, add 1-2 Avocado slices & about 1 T of Feta cheese per pancake.

12.  Cook until the pancake surface is filled with bubbles (around 4-5 min), then carefully flip to the other side & cook for another 4-5 minutes

13.  Cook Avocado-Feta side down until the Feta has a nice brown crust to it.

14.  Enjoy as is, or with a smear of Hummus

It definitely takes an 'adventuresome monkey' to make these.  But 'every monkey' should give these a try!  It is time to smash your preconceived notions that pancakes are to be sweet & syrupy & only enjoyed at breakfast!

You could also sprinkle some sunflower seeds or crushed walnuts when you added the avocado-feta.

There you have it.  'Anymonkeycan' make 'Spinach & Onion Pancakes with Avocado & Feta'...I mean 'Greek Griddle Cakes' because 'this monkey' just did!

Until next time, your favorite neighborweb monkey!
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Greek Griddle Cakes

2 c Fresh Spinach (washed with large stems removed) or 10 oz frozen chopped spinach, thawed & well drained


1/2 Red Onion - chopped coarsely

2 c White Whole Wheat Flour

2-3 T Olive Oil

1/2 t Baking Soda

1-2 t Kosher Salt

1 T Miso Paste (optional)

1 T Sugar

1.5 to 2 c Whole Milk

2 Eggs

2-3 T Butter -Melted

1-2 Avocados - sliced

1/2 c Feta Cheese - crumbles



WHAT ELSE YOU NEED:

Large Skillet

Griddle (optional)

Spoon

Knife

Small Microwaveable Bowl

Whisk

Chef's Knife

Ladle or a measuring cup



WHAT YOU DO:

1. Fully heat Olive Oil in Large Skillet over Medium High heat. Add the chopped Onions & saute stirring frequently, until they become tender & translucent (about 5-7 min). Reduce Heat to Medium.

2. Add the Spinach & saute until it starts to wilt (about 3-5 min)

3. If you are using a Griddle, Pre Heat to Medium heat. Otherwise you can use the same large skillet you used for the Onion & spinach

4. Microwave the Butter & Miso (optional) for about 1 minute at no more than 50% power. You probably want to do in 30 sec intervals to avoid the potential of a mess. Once the butter is melted, stir to incorporate the Miso as best as you can.

5. While the butter is in the Microwave, measure & whisk together the dry ingredients.

6. Cut the Avocado in half length wise. Discard of the pit. Scoop out the flesh with a spoon. Then slice the avocado.

7. Whisk together the Eggs & Milk. Then mix in the Butter-Miso.

8. Mix your Wet ingredients into your Dry ingredients until fully incorporated. The batter should have the consistency of slightly thick paint. If yours is too thin, then add 1-2 T of flour. If too thick, then add 1-2 T of milk

9. Now add the Sauteed Spinach & Onions to your Pancake batter.

10. Using a Ladle, carefully Ladle about 1/2 c worth of the Spinach-Onion Pancake batter onto your Griddle trying to maximize your space.

11. Working quickly, add 1-2 Avocado slices & about 1 T of Feta cheese per pancake.

12. Cook until the pancake surface is filled with bubbles (around 4-5 min), then carefully flip to the other side & cook for another 4-5 minutes

13. Cook Avocado-Feta side down until the Feta has a nice brown crust to it.

14. Enjoy as is, or with a smear of Hummus

MUSHROOM GNOCCHI MARSALA WITH MINT & WALNUTS (a 2-3 banana difficulty)

That Marsala sauce I made recently was great & pretty easy to make.  Where else can we use Marsala Sauce?  Hmmm...

How about 'Mushroom Marsala Gnocchi with Mint & Walnuts'?  Yes, definitely 'Mushroom Marsala Gnocchi with Mint & Walnuts!"  Trust me, cooking it is easier than saying 'Mushroom Marsala Gnocchi with Mint & Walnuts'!

Let's get started!

WHAT YOU NEED:
16 oz of Sliced Mushrooms (mixture of Shiitake & Baby Bellas today)
1/2 c of Marsala Wine (I've been using sweet, but dry is fine)
16 oz of Gnocchi (1 package)
3-4 T of Butter
1-2 T of Feta Cheese per serving
Kosher Salt to Taste
Freshly Ground Pepper to Taste
1 t of Coarsely Chopped Mint per serving
1 T of Crushed Walnuts per serving

WHAT ELSE YOU NEED:
Large shallow pan/skillet
Large pot
Spatula
Chef's knife
Colander

WHAT YOU DO:
1.  Melt Butter in large pan over Medium Heat

2.  After Butter is fully melted, add the Mushrooms to form a single layer (do 2 batches if necessary) & sprinkle with Salt.  Stir occasionally & Cook until some of the butter is absorbed (about 3-5 minutes)

3.  After you get the Mushrooms started, heat 3-4 quarts of water in a DIFFERENT Large pot to a rapid boil.  This will be used for the Gnocchi.
4.  Pour the Marsala Wine evenly on the layer of Mushrooms & continue cooking over Medium heat until the Mushrooms are nice & soft (about 8-10 min)

5.  Once the Water in the Pot is rapidly boiling, carefully add the Gnocchi.  Cook per the Gnocchi instructions.  Usually it is for 4-5 minutes.  Once the Gnocchi float at the top, they are ready to serve.

6.  At this point, your Marsala sauce has probably reduced & the Mushrooms are nice, soft, & ready to go.

7.  Drain the Gnocchi.  Dish up about 1 c of the Gnocchi, top with the Mushroom Marsala & serve as is or...

Add some mint...

And/or some Feta Cheese...

And/or Crushed Walnuts...

And Enjoy!!

And there you have it!  Mushroom Marsala Gnocchi with Mint & Walnuts.  Sounds fancy & complicated, but it is simple & simply delicious!

Play around with the herbs.  Rosemary or Parsley or Thyme etc instead of the Mint.  Change up the cheese choice.  Stella Fontinella or Pecorino Romano or Parmesan instead of the Feta.  Use Dry instead of the Sweet Marsala.

See, 'anymonkeycan' cook "Mushroom Marsala Gnocchi with Mint & Walnuts" because this ONE just did!

Until next time, your friendly interweb monkey!

MUSHROOM MARSALA RISOTTO (a 3-4 banana difficulty level)

Sometimes you decide to make something to impress someone.  Sometimes, you're sitting at a restaurant & the person across from you says, "I really like Chicken Marsala."

And you being 'anymonkeycan' decide to say, "I bet I can make a Mushroom Marsala Risotto."

And that other person say, "Wow!  That sounds great!!  I think you should make a Mushroom Marsala Risotto."

So guess what, today 'this monkey' will show you how to make a wonderful Mushroom Marsala Risotto.  This is basically 2 recipes in 1.  On 1 side, you make the Risotto & on the other side you make the Mushroom Marsala.

WHAT YOU NEED:
for the Risotto:
2 c Medium Brown Rice
4 c Vegetable Stock (can be chicken, mushroom etc)
**OPTIONAL 1/2 c Water (if you like your Risotta creamy)**
1 c White Wine
2 T Butter
2 T Extra Virgin Olive Oil
2 Shallots -Thinly sliced
Shredded Cheese to taste (Pecorino Romano was our choice)
Kosher Salt to taste
Freshly Ground Pepper to taste


for the Mushroom Marsala
16 oz of Sliced Mushrooms (I used a mix of baby bella, portobello, shiitake)
4-5 Sprigs of Rosemary - chopped
2-3 T of Butter
1-2 T of Extra Virgin Olive Oil
1/2 c of Marsala Wine (I use sweet, but lots of recipes call for dry)
Kosher Salt to taste
Freshly Ground Pepper to taste

WHAT YOU DO:
for the Risotto
1.  Pour the Stock (AND WATER IF YOU WANT CREAMY RISOTTO) into a Small Sauce pan, bring to a soft boil, then simmer over low heat.
2.  Melt the Butter & heat the Oil over MEDIUM heat in a large pan.  Add the Thinly Sliced Shallots & a sprinkle of salt, then "Sweat" them for about 4-5 minutes until they turn glassy.  Stir Frequently.

3.  Add the Rice & Stir Frequently for about 3-4 minutes

4.  Pour in the White wine, increase the heat to Medium High & stir occasionally for 5-7 minutes until most of the wine is absorbed.

5.  Pour ALL (RESERVE 1/2 C IF YOU WANT CREAMY RISOTTO) of the Stock from the Sauce Pan over the Rice; Reduce Heat to Medium Low; COVER, & cook for about 25-30 minutes.  Stir 2-3 times.

6.  **OPTIONAL STEP** For the CREAMY RISOTTA version, Add the Reserved 1/2 c of "Stock" into the Rice & stir Consistently for 2-3 minutes.

Meanwhile, for the Mushroom Marsala (BE SURE TO STIR THE RISOTTO OCCASIONALLY)
6.  Melt 1-2 T of Butter & Heat 1-2 T of Oil over MEDIUM heat in a large pot.
7.  Add just enough Mushrooms to form a single layer along the bottom of the pot.  YOU WILL PROBABLY NEED TO COOK THE MUSHROOMS IN AT LEAST 2 BATCHES.  Add a sprinkle of Salt & a pinch of the Chopped Rosemary.  Stir Occasionally.

8.  Cook the Mushrooms until, they absorb most of the Butter/Oil, then pour in some (or all if only 1 batch of 'shrooms) of the Marsala Wine

9.  Stir Occasionally & cook until the Marsala has reduced by about 1/2 (maybe 5-7 min)
10.  Combine your batches of 'shrooms if needed

11.  Dish up some of the Risotto, top with some of the Marsala Mushrooms, sprinkle with Cheese & enjoy!!

This REALLY isn't that difficult of a recipe.  The tricky part is managing 2 "recipes" then combining them at the end.  This is a GREAT tasting dish, but when you use Butter, Oil, & sweet Marsala Wine, it SHOULD be a great tasting dish!

I roughly follow the Cook's Illustrated Risotto Recipe that makes it a bit less, high maintenance.  Arboria Rice is frequently called for in Risotto Dishes.  I opted for the Medium Brown Rice.  I like the earthiness of it.  It probably added about 10 minutes extra to the Risotto cooking portion compared to using Arboria Rice.

Try different Herbs for the Rosemary.  I used Rosemary because I have a Rosemary Bush in my backyard.  I think Sage, Parsley, Thyme might work well with this.  Give it a go & see what happens!

Remember, 'anymonkeycan' make a great tasting 'Mushroom Marsala Risotto' because 'this one' just did!

Until next time, your favorite neighborweb monkey!