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!

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!

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!