WILTED SPINACH & CHARD WITH PEPPERS & PINE NUTS (a 2 banana level difficulty)

Hello all!  My garden is producing a bit of Chard & Peppers, so here is a recipe that uses them both!  It's not terribly difficult and the result can be used just as a side or on top of Cous Cous as pictured above.

I decided to splurge on the Pine Nuts, but have made this with Almonds.  I imagine you'll do well with Whole or Slivered Almonds, Walnuts, Cashews etc.

Let's go ahead and get this started!

WHAT YOU NEED:
2 c of loose, fresh Baby Spinach
2-3 c Chard (see below for the prep steps)
2 Jalapeno Pepper - sliced
1 Anaheim Pepper - sliced
3 Garlic Cloves - minced
3-4 T of Extra Virgin Olive Oil
1/4 c of Pine Nuts
Shredded Cheese - today I used a white cheddar
Kosher Salt to taste

WHAT ELSE YOU NEED:
Spatula or large spoon
10-12 inch Skillet
Cutting Board
Chef's knife

WHAT YOU DO:
1.  Rinse, then prep the Chard
1a. Lay out a rinsed & reasonably dried Chard leaf

  1b. Fold the leaf in half along the main stem.

1c. Run the knife just along the stem.

1d. Discard the the stem

2. Coarsly slice the Chard & set to the side along with the Baby Spinach

3.  Heat 3-4 T of Olive Oil in a Skillet to Medium Heat
4.  Mince the Garlic & thinly slice the Peppers

5.  Saute the Sliced Peppers for 3 minutes stirring frequently (very lightly sprinkle with Salt)

6.  Add the Minced Garlic & Saute for another 2 minutes stirring frequently (very lightly sprinkle with Salt & add a splash of Olive Oil if needed)

7.  Now add the Pine Nuts and Saute for another 2-3 minutes stirring frequently. (very lightly sprinkle with Salt & add a splash of Olive Oil if needed)

8.  And finally add the Spinach & Chard and Wilt for 2-3 minutes in the Medium Heat.  (very lightly sprinkle with Salt)

9.  Serve as a side or over Cous Cous with a Sprinkle of Cheese!

This is a nice, quick & tasty side.  It can be a bit spicy if you emphasize Jalapeno Peppers in your pepper selection.  Anaheim & Banana Peppers would also do nicely here!

'Anymonkeycan' make a great tasting side with ingredient fresh from the Garden!

Until next time, your favorite neighborweb Monkey!

BLOSSOM'S BnB GRANOLA (a 2 banana difficulty level)

Blossom's BnB Granola with Greek Yogurt

Oh my, it's been over a month since I last posted!  May has been busy and if I don't post today I will be shut out this month!  I had grand aspirations to post about homemade Mac and Cheese a few weeks ago, but my 'Monkey Mac n' Cheese' did not meet quality control.  Maybe later this year I will make another run at Mac n' Cheese.

I've also been involved in a Doctoral program which is eating into my leisure time.  The program took me up to Missoula, MT this month for a conference/vacation.  I describe it as the vacation interrupted by my conference.  The conference was most excellent.  While in Missoula, MT we stayed at Blossom's BnB. 

https://www.blossomsbnb.com/

Blossom is a wonderful hostess so if you ever get a chance to visit Missoula, I highly recommend her BnB.  Two of the mornings I was there, I had to leave bright in early for my conference.  I missed the main breakfast, but I was able to eat my fair share of 'Blossom's BnB Granola.'  Blossom was kind enough to share the recipe and gave me permission to post it on this site.

So, today 'this monkey' will show you how to make 'Blossom's BnB Granola'

WHAT YOU NEED:
4 c Rolled Oats (organic & gluten free, if you desire)
1 c Sliced Raw Almonds
1 c Sunflower Seeds
1 c Chopped Pecans
2 c Grated Coconut
1/2 c Pumpkin Seeds
1/2 c Sesame Seeds

1/2 c Honey
1/2 c Vegetable Oil
1 t Vanilla

1 c Dried Cherries
1 c Raisins

WHAT ELSE YOU NEED:
1 Large Bowl
1 Spoon
2 Cookie Sheets
Parchment Paper
Glass/Pyrex Bowl
Cooling Rack

**This makes quite a bit (roughly 12 c Granola) so 1/2 or double it as needed**

WHAT YOU DO:
1.  Pre Heat Oven to 350 deg
2.  Mix the Oats, Almonds, Sunflower Seeds, Pecans, Coconut, Pumpkin Seeds, & Sesame Seeds together in a large Bowl.

3.  Warm the Honey, Oil, & Vanilla in the Glass Bowl in Microwave (about 60-90 sec depending on the power of the Microwave.  This can bubble over, so beware.  I speak from experience!)  Stir well.

For Fellow nerds, please note the different density of the liquids! (Pre stirring)

4.  Pour about 1/2 of the well stirred Honey-Oil-Vanilla mixture over the Oats-Seeds-Nuts that are in the Large Bowl & Stir Well.  Then pour the rest of the liquid over the Oats etc & stir well again.

5.  Divide the unbaked "granola" between the 2 cookie sheets lined with Parchment Paper.

6.  Place on Middle Rack in Oven for 20-30 min until Golden Brown.  Be sure to stir every 5-7 min. otherwise the edges & bottom will burn.

7.  Remove from Oven & allow to cool.

It is ready when it is golden brown

8.  After the Granola has cooled, add the Dried Cherries & Raisins.

9.  Enjoy as is or in a Salad or on Yogurt with some Cinnamon!

Spinach Salad with Peaches, Avocado, & Granola drizzled with Balsamic Vinegar

And there you have it, great tasting Granola straight from Montana! 

Here are some parting thoughts:

The ingredients have some flexibility to them.  I made this batch using Golden Raisins & Currants.  Dried Cranberries would work as well.  You can also experiment with different seeds & nuts within reason.

I actually used 2 different roasting pans instead of cookie sheets.  The smaller, thinner pan cooked quicker causing me to have Cajun flavored Granola (a nice way of saying blackened or burned).  You will want to avoid this.  I would stir every 5 minutes towards the end of the baking to avoid this mishap!

So there you have it!  'Anymonkeycan' make "Blossom's BnB Granola"!

Until next time, your favorite neighborweb Monkey!
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Blossom's BnB Granola

WHAT YOU NEED:
4 c Rolled Oats (organic & gluten free, if you desire)
1 c Sliced Raw Almonds
1 c Sunflower Seeds
1 c Chopped Pecans
2 c Grated Coconut
1/2 c Pumpkin Seeds
1/2 c Sesame Seeds

1/2 c Honey
1/2 c Vegetable Oil
1 t Vanilla

1 c Dried Cherries
1 c Raisins

WHAT ELSE YOU NEED:
1 Large Bowl
1 Spoon
2 Cookie Sheets
Parchment Paper
Glass/Pyrex Bowl
Cooling Rack

**This makes quite a bit (roughly 12 c Granola) so 1/2 or double it as needed**

WHAT YOU DO:
1. Pre Heat Oven to 350 deg
2. Mix the Oats, Almonds, Sunflower Seeds, Pecans, Coconut, Pumpkin Seeds, & Sesame Seeds together in a large Bowl.
3.  Warm the Honey, Oil, & Vanilla in the Glass Bowl in Microwave (about 60-90 sec depending on the power of the Microwave.  This can bubble over, so beware.  I speak from experience!)  Stir well.
4. Pour about 1/2 of the Honey-Oil-Vanilla mixture over the Oats-Seeds-Nuts that are in the Large Bowl & Stir Well. Then pour the rest of the liquid over the Oats etc & stir well again.
5. Divide the unbaked "granola" between the 2 cookies sheets lined with Parchment Paper.
6. Place on Middle Rack in Oven for 20-30 min until Golden Brown. Be sure to stir every 5-7 min.  otherwise the edges & bottom will burn.
7. Remove from Oven & allow to cool.
8. After the Granola has cooled, add the Dried Cherries & Raisins

KEY LIME BARS (a 4 banana difficulty level)

I will tell you right from the top, I will not post about Citrus related Desserts for the rest of the year.  OK, maybe if I'm motivated to do 1 of my favorites, a Key Lime pie!  For all intents & purposes this will conclude the month of Citrus Desserts.  Combining my recent surge in Lemon Bar postings and my love for Key Lime Pie, I decided that Key Lime Bars using the Lemon Bar recipe

http://www.anymonkeycan.com/2012/04/lemon-bars-3-4-banana-difficulty-level.html

would be a good thing.  It was a good thing!!  But it was more work than this monkey is used to doing to make a dessert.  It takes a lot Key Lime squeezing to get an adequate amount of Lime juice...maybe I won't make that Key Lime pie after all...  I may have to drop the "Key" from the title and just make "Lime Bars."  Or maybe use:

http://www.anymonkeycan.com/2012/04/my-moms-lemon-bars-2-banana-difficulty.html?utm_source=BP_recent

recipe and use the Lemon Cake Mix, but use Lime Juice and Zest in the filling to make "Lemon Lime Bars"...

Enough blabbering, today 'this monkey' is going to show you how to make Key Lime Bars!

WHAT YOU NEED:

(for the crust)
1 1/4 c All Purpose Flour
1/2 t Salt
1/2 c Powdered Sugar
8 T Butter - softened about 30 min at room temp & cut in 1 inch pieces

(for the filling)
6 Large Eggs - at room temp
1 c + 2 T of Granulated Sugar
3/4 c Key Lime/Regular Lime Juice**
1/4 c Lime Zest**
1/8 t Salt
4 T Butter - melted
3 T Half and Half
1/2 c All Purpose Flour (optional)

Powdered Sugar to dust the tops if desired

**2 lbs (45-50 Key Limes) AND 3 Regular Limes should meet your needs**

WHAT ELSE YOU NEED:

8"x8" Pan
Parchment Paper
Mixer with Paddle Attachment
Rubber Spatula
Box Grater or Lemon Zester
Strainer
Whisk
Medium Bowl
Large Dish
Cooling Rack


WHAT YOU DO:

(making of the crust)
1. Butter the Edges of the Baking Dish with the Butter Wrapper, then line the dish with Parchment Paper
2. Whisk the Flour & Salt together.
3.  Using the Mixer with Paddle attachment, cream the 8 T of Butter & Powdered Sugar.

4.  While the Mixer is on Low, slowly add the Flour/Salt to the Creamed Butter & Powdered Sugar until just combined.

Will look coarse at this point

5. Pour this mixture onto the Parchment Paper (in the Baking dish) & press down into a crust. Refrigerate for 30 min.

6.  You may want to give yourself a head start and start juicing the Key Limes (NOT THE REGULAR LIMES YET) at this point because it take a little while...

7.  Pre Heat Oven to 350 deg
8.  Zest the REGULAR Limes & Juice them as needed to add to the Key Lime Juice to equal the 3/4 c of Lime Juice
9.  Bake the Empty Crust for 30 minutes (until Golden Brown)

Make sure to get a good golden brown crust otherwise you could end up with some doughy or soggy Bars since the filling is quite runny before baking!

10. While the Crust is baking, Whisk the Eggs, then add the Granulated Sugar & whisk until combined

11.  Now add the Lime Juice & Zest as well as the Salt. Stir together

12.  To this, add the Melted Butter & Half & Half and Stir; Also add the OPTIONAL flour if desired

13.  Pour the Filling onto the Warm, Golden Brown Crust

14.  Bake at 350 deg for 30 min

15. Let cool in the Pan on Cooling rack for about 30-45 minutes
16. Use knife to loosen edges as needed. Then using the Parchment paper, carefully lift the Key Lime  Bars out of the Baking Dish & back onto the cooling rack.
17. Using a Small Turner between the Bars & the Paper, Carefully slide the PARCHMENT PAPER OUT FROM UNDERNEATH OF THE BARS leaving the Bars on the Cooling Rack for about 30 minutes longer to cool

18.  Cut into small squares, dust with Powdered Sugar if desired & serve

The juicing of all of those Key Limes really make this a time consuming recipe.  Maybe it's worth it, I just don't know.  Maybe I'll have to try this recipe with Regular Limes instead to see what that tastes like...next year!  Right now, I'm Lemon/Lime Bar-ed out!!

So I'm not exactly thrilled with the Key Lime Bar presentation.  It looks a bit like a green chile and egg casserole if you know what I mean.  A dusting of the powdered sugar would fix that or it might be worth it to reduce the Zest amount by 50% to see what that may look like.

Nonetheless these do taste nice and limey just like I was hoping for!

Until next time, your friendly neighbor web Monkey!!