MonkeyBites

The Fries the Limit

2006-05-09T19:18:00.000-07:00

Could I get any cornier than that? Yes. Indeed I could. But I'll spare you, again, because I like you; the collective 'you' that read this blog, that is.
As common law around our household, weekends are made for munching. Finger foods, appetizers, a little this, and maybe even a little bit of that. This initiative usually takes place in the warmer months of the year. The time of year when it's too hot outside to eat a post food-comatic meal that involves hours of belly up positioning and one-handed belt loosening maneuvers.
Ahh, yes. The weather is starting to feel comfortable again. Warm and happy. My comfy coat is finally itching to come off.
Now, in order to abide by our household mandates, I opted to make fries this weekend. Not the French kind (though, in fact, french fries are far from French). I chose one of its neighbors. The Italian fries. And you are absolutely NOT allowed to dip these in mayonnaise. I forbid it.

Oven Italian Fries
-kindly snagged from Sweetnicks

4 large potatoes, washed and thinly cut
1 Tbs butter, melted
1 Tbs olive oil
1/4 tsp garlic powder
3/4 tsp basil
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/4 c parmesan

Preheat oven to 425 degrees F.

1. In large bowl, toss potatoes with all ingredients except parmesan.
2. Spread on a cookie sheet in a flat layer.
3. Bake for 10 minutes.
4. Pull out and toss in same large bowl with parmesan (this helps the cheese to slightly melt and stick to the fries).
5. Bake for another 20-30 minutes, turning twice with a spatula to brown evenly.

Serve with a good helping of not-mayo (aka ranch dressing or ketchup), or eat alone. They are scrumptious.

Mexican Money in Mayo

2006-05-04T19:51:00.000-07:00

The story of Cinco de Mayo distilled down to its very essence....money. That's right. The almighty Peso was the cause for all the fuss.
Story has it the Mexicans were up to their eyeballs in debt from loans given by England, Spain, and France. All of the 'creditors' occupied Mexico, looking for their cash. France was the only country that would not budge without some form of remuneration. The Mexicans defeated the French at the "Batalla de Puebla" on May 5th, but eventually the French won the war altogether. I guess any reason to celebrate, is reason enough. There's more on the history of Cinco de Mayo here, if interested.
I don't know about you, but I think there's a lesson to be learned here. Don't loan your money to the French or they'll come after you in Mexico and remunerate your head right off. Or something like that. With words of wisdom like that, I should stick to cooking.
Speaking of which, try what's below because it is absolutely yummy. And it's Cinco de Mayo, so why not?

Black Bean Salsa

1/4 c olive oil
3 cloves garlic, minced
1 can black beans, drained
1 can corn
1 avocado, peeled, pitted and mashed
1/2 c bell pepper, diced
1 tomato, chopped
3 green onions, diced
1/2 tsp vinegar
1 lime, juice of
3/4 tsp salt
1/4 tsp cayenne
Freshly ground black pepper

1. Combine all ingredients in a large salad bowl and mix well.
2. Serve with chips, as a fajita or taco condiment, and viva la mexico!

Noni: A Stink of Beauty

2006-05-02T18:50:00.000-07:00

How could something so foul to the olfactories and questionable to the tangibles (they look like edible grenades), be such a good idea to stick into your mouth? My mother never permitted me to play with skunks or drink cess pool water when I was a child. Reason stands that most malodorous things are not considered safe or consumable. Such is not the case with noni.
Noni stinks. It really does. Not the stink of cheese or the fermented stink of a beer brewery that we have all come to accept and still enjoy. A noni stink is more of a repulsive and 'vomitus' odor, as it has once been glamorously described.
The way I see it? It's as if God created the fruit, forgot about it, and then placed it on the Earth in hopes we would never notice it had 'gone bad'.
Well, like most other things, I won't question God's judgment on such matters. He apparently knew what he was doing. This stuff is like the miracle drug of fruits.
In praise of noni's benefits, one article mentioned it had "significantly prolong[ed] the life of mice with implanted Lewis lung carcinoma" Wow! It inhibits the growth of tumors and cancerous cells by boosting the immune system. Tell me that isn't impressive.
It's rich in antioxidants that help support the circulatory system, tissues, and cell regeneration. It increases energy levels, is a mood rejuvenator, and helps maintain proper digestion. It aids in nutrient absorption, while assisting thyroid and brain functions. And this is only the tip of the iceberg.
Just pick a body part, and this stuff will make friends with it. Enough of this stuff could turn you into Superman. Well, that's not medically proven; but I insist on its potential.

Grenade of Funk and Health. These are pictures I took while visiting Kona.

Noni comes in so many different forms. There's juice, pills (which I prefer), and even tea. As a matter of fact, the tea comes from the leaves of the noni tree, and have no offensive smell whatsoever.

Sterling Cafe serves up a lovely Tahitian Noni Leaf Tea that I strongly recommend.

I figured the knowledge must be shared.
I would hate to be the only SuperMonkey, you know.

Belly Sedatives

2006-04-30T11:27:00.000-07:00

Soups and sauces are not my fortè. The elusive balancing act between acidity and sweetness stumps me every time. Getting some flavors to 'punch out' while others remain in the backdrop, like a hero and his side kick, make me wonder why they're even fighting crime to begin with.
Case in point: I recently made Jambalaya. The flavor was a sallow and sickly version of the real deal. It felt like a negative meal - know what I mean? Almost like ingesting it only accentuated how hungry you really were; rather than satiating that same hunger.
Soups and stews should be lollygag enducing and sedate you into a post-meal comatose. Not plummet you into post-meal hunger pangs. My jumbalaya made me sad.
So I will NOT be posting it here on my blog. I'll spare you, because I like you.
The Garbanzo Pesto Sauce, on the other hand, was quite a success. I'm posting my recipe as physical proof for any future and possible interrogations. I have evidence that I was able to succeed at the all-elusive Sauces and Soups. My alibi (the hubby), and witnesses (you there) can attest to its existence. You'll just have to cook it, to attest to its taste. So here you go...

Garbanzo Pesto Pasta

4 links pesto sausage (I used Aidells), skin removed
1/2 white onion
1 orange bell pepper (red is good too)
1 tomato
1 bunch of fresh basil
Handful of button mushrooms

1 Tbs olive oil

1 can of chickpeas (garbanzo beans), drained
1 can of diced tomatoes + half can of water
4 cloves garlic, minced
2 Tbs. balsamic vinegar
1/4 tsp sugar (white or brown)
3/4 tsp kosher salt
1/2 tsp fresh ground pepper
1/4 tsp marjoram
1/4 tsp thyme

Parmesan Cheese

1. Roughly chop the first 6 ingredients.
2. Saute those first 6 ingredients in olive oil, until tender.
3. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Serve with your favorite pasta and sprinkle with parm.

Monkey Notes:
#1 This can be made either as a soup or sauce. To soup-it-up, just add 3 cups of broth and simmer for 20 minutes longer.
#2 Trader Joes carries gluten free pastas that are made from rice. They're incredibly tasty. Give it a try, if wheat isn't your friend.

A New Addition!

2006-04-29T10:17:00.000-07:00

I've added a Recipe Index on my blog! On the right hand side bar there is a book that says Recipe Index. Click on it if you'd like to search through my various recipes. Or click on it if index's are your thing - or clicking on things is really your thing. Either way, it's a fun addition!

Bruised Banana Diet

2006-04-27T20:17:00.000-07:00

Are you tired of desperately trying to fit that casserole into your 'fridge, but it just won't squeeze in 'cause of those pesky bananas?
I can show you how to lose those last 2 stubborn bananas in just under 30 minutes!
Guaranteed!

Banana Walnut Muffins
-adapted from Food Network

1 1/4 c whole wheat flour
1 tsp baking soda
1/2 tsp kosher salt
2 eggs
1/2 tsp vanilla
1/2 c butter, softened
3/4 c white sugar
1/4 c dark brown sugar
2 ripe bananas, peeled and mashed with a fork
1/2 c (heaping) walnut pieces
1/4 c Granola

Preheat oven to 350 degrees.

1. Sift together flour, baking soda, and salt. Set aside
2. In a blender, cream together the sugars and butter.
3. Incorporate the eggs and vanilla until light and creamy. Add bananas.
4. Slowly pour in the flour mixture, then finally the nuts.
5. Spoon about 1-2 tablespoons of the batter into muffin cups. Sprinkle the tops with granola
6. Bake for 25 minutes or until toothpick comes clean from the center.

Monkey Notes: Banana bread is very similar to a good batch of chili or marinara sauce: the flavors tend to develop over time. Bake these a day or two before you plan to serve them. They're good fresh, but AWESOME a few days old. Good luck waiting.

Totally Full of Crepe

2006-04-24T18:52:00.000-07:00

The perfect breakfast crepe.
Thin, with tiny little holes marking the air bubbles' final, daring escape; A pocked, yet delicate surface. Light in texture. Slightly sweet, but subtle enough in flavor to only act as a canvas upon which the fruits, sauces, syrups and creams are to be showcased.
I do love me some crepes.
But my culinary execution has always been slightly off. Truly far from perfect. I've twisted and tweaked my recipes. I've scratched recipes, wiping them clean from the face of my cookbook, only to be subjugated to an equally paled rendition. And, yes, I've even succumb to watered down, pre-packaged pancake mixes to attempt avoiding my inevitable defeat. But no. Failure, failure, and even more failure. If they had known any better, the French would have sat me in a corner with a dunce's cap long ago. A true disgrace to the ladle and pan.
Though, it is common knowledge crepe making can be an ambitious undertaking. As the French often say, "the first crepe goes to the dog (for it is unsuitable for human consumption)". But then I chime in right after them and say, "so does the second and third". Forget it, "how about the whole darn batch." Much to my Hubby's chagrin, we don't even have a dog. The sorrow runs deep for the dear Hubby's tummy. It must endure so many bad crepes.
Yet, I am not here to lament my ineptitudes in the kitchen, so much as to enlighten the disheartened crepe enthusiasts; to give you all hope. Yes, I have found the good crepe. It is yummy, indeed. And simple to make. Witness (below) a good crepe in action. Well, I guess preparing to go into action.
Oh yeah - and for an added bonus: they're wheat free too. Gotta love it.

Rice Crepes

-adapted from bakingsheet

1 c rice flour
1/4 tsp salt
2 eggs
1 c milk
1 Tbs oil
1/2 tsp vanilla
1-2 tsp sugar

1. Whisk it all together in a big bowl until no lumps remain. It should be fairly water. This is good.
2. Lightly butter a large flat skillet, turn heat to medium high.
3. Using a ladle, pour 1/4 cup (or slightly more) of the batter into the center of the pan.
4. Quickly rotate the pan in a circular motion, to spread batter evenly and in a thin layer.
5. Cook until you see bubbles forming across the crepe, flip. Cook about 30 seconds to a minute longer.
6. Feed it to your dog, then repeat steps 1-5.

Monkey Notes: I like to eat my crepes with vanilla yogurt, strawberries, and powdered sugar. But sour cream and honey are good too. Even a little Nutella with bananas or raspberries, blueberries and maple syrup....the list goes on.
Give it a try and find a favorite. Bon Appetìt!

City Ambles: Sterling Cafe

2006-04-21T18:44:00.000-07:00

Where in the country would a person expect to find the first certified organic restaurant? Most likely in the same geographical region as a community of yurt owning activists and compost bin believers, no doubt. If this were the case, your supposition would be correct - Seattle. Trust me, if you've ever visited here, you would know what I mean.
But Sterling Cafe has got to be one of the least pretentious and farthest from holier-than-thou restaurants in town; even considering the impressive bragging rights they hold to their name. A 99% certified organic menu? You can almost see the halo forming above their signage. Crazy.
And trust me, these people have searched far and wide to maintain the organic integrity of every meal served, and it shows. Absolutely excellent food!
Now, allow me to digress. I'd like to make mention of the best form of advertising a restaurant could ever invest in, word of mouth. In all honesty, I was oblivious to Sterling until my mother brought it up in a conversation months ago. Take note: she lives all the way out in Orange County, California. How in the world would she know of such a thing, being 1200 miles away? Answer: By sitting in a certain dentist's chair. Yeah, really.
The co-owner and founder of Sterling Cafe, Don Wilson, takes a trip to Southern California to dentally improve himself whenever need be. It just so happens he and my mother frequent the same dentist, and in turn, the same dentist's chair. This dentist in question happens to LOVE Don Wilson's organic cuisine. Presuming my readers can fill in the gaps, this is how Sterling Cafe and I met. And the pleasure was all mine.

We had a wonderful time and the food was amazing. I had the chicken penne, mom had the veggie frittata, sis had minestrone, the boys had pesto penne, and all was excellent.

If you like bananas, then their banana cream pie is a must. If bananas aren't your thing, you can choose from a flurry of other options, like carrot cake. If carrots aren't your thing. Then you've gone completely mad.

Don and my Mom. Wow, look at those smiles. It must be the dentist.

So what did we learn from this story? Word of mouth is big, so try and clean it annually. No, wait. Word of mouth is big, and it's a small world. So be mindful of your actions. That's more like it. Ah, such deep ponderances, indeed.

Monkey Had A Little Lamb

2006-04-20T18:00:00.000-07:00

It's leg was quite a show (or fleece was white as snow?). Either way, it was tasty. I'm not so sure what happened to the rest of the lamb, but boy howdy the leg was de-lish! There's a top notch butcher shop in Seattle called A&J Meats and Seafood that happens to have some of the finest cuts of meat in town. They did me the honor of preparing the lamb ahead of time, butterfly ing and wrapping it to go. They even advised me on how many people different cuts might feed. According to them, a rack (6-8 chops) only feeds about 2 people (or 1 hubby), while a 5 pound leg can fill the bellies of 10. A rack is the more traditional and presentation-friendly approach. But I took the practical, pocket-book friendly route instead. Turned out to be a good decision. Being a newbie to all of this lamb business, I was certainly impressed with the taste and tenderness of the meat.
Yes, this leg was quite a show. Who cares what color the fleece was, right? Well, I guess Mary might. Oh well.

Rosemary Honey-Mustard Lamb
w/ Asiago & Balsamic Pears and Goat Cheese Polenta

Lamb
5 pound leg of lamb, butterfly cut
1/4 c honey
2 Tbs. Dijon mustard
2 Tbs fresh rosemary
1 tsp lemon zest
4 cloves garlic, minced
1 tsp pepper
1 tsp kosher salt

1. In a small bowl, combine all ingredients for lamb.
2. Coat lamb in the marinade and refrigerate for 1-4 hours.
Preheat oven to 450 degrees F.
3. Leave lamb out at room temperature for 30 minutes. Cover in tinfoil (I cut the leg in half to help manageability).
4. Cook for 15 minutes, then reduce heat to 400 degrees F. Cook for another 30-45 minutes.
5. The internal temperature of the lamb should reach between 120 and 145 degrees F.
6. Let lamb sit and cool off for 15 minutes before slicing.

Asiago-Balsamic Pears
2 Bartlett Pears, peeled and sliced in half
1/4 c balsamic vinegar
3 Tbs brown sugar
1/2 c asiago cheese, grated

Preheat broiler to 350 degrees F.
1. Broil pears cut side down on a baking sheet for 15-20 minutes, or until they have turned a nice golden brown.
2. Remove. Drizzle with balsamic vinegar. Sprinkle with brown sugar. Top with cheese.
3. You can cut into smaller pieces at this point if desired.

Goat Cheese Polenta
3 Tbs white onion
2 Tbs green onion
2 Tbs leek
1 Tbs chive
3 c milk
3/4 c polenta (corn meal)
1/4 tsp pepper
1 1/2 tsp salt
4 oz goat cheese

Preheat broiler to 350 degrees F.
1. Saute onions in olive oil until slightly translucent. Set aside.
2. In a medium sauce pot on medium heat, cook milk, polenta, salt, pepper and onions until creamy, about 10 minutes.
3. Let cool slightly, and place 1 tablespoon of polenta in the bottom of greased muffin pan.
4. Place a teaspoon or two of goat cheese on top, and coat with another tablespoon of polenta to cover cheese.
5. Broil for 15-20 minutes.

Monkey Note: For a little seasonal fun, I used a bunny shaped dish my mother-in-law sent us. We had polenta bunnies hopping all over our lamb leg. Sounds like a shephard's worst nightmare. Almost disturbing - mostly tasty.

A Bloggle of Peeps

2006-04-19T19:50:00.000-07:00

If there was ever a time to reinvent the English language, it might be during a friendly game of Boggle. If you have never heard of the game, here is one website's brief definition:

"A timed word game where players have 3 minutes to find as many connected words as possible from the face up letters resting in a 16 cube grid. Quick and fun!"

Essentially it's a mix between Scrabble and a crossword puzzles, with a little bit of Yahtzee thrown in.
Funny how words like 'stret' and 'wang' suddenly sound ordinary while playing a game like this. I could have sworn up and down they were in the dictionary.

So what did you do for Easter while we were playing Boggle? Playing Twister? Well I never...

Alright, fine. I admit it. We did manage to do a bit more than just a little word debauchery during our Easter weekend. My sister actually sculpted quite a masterpiece with her massive marzipan skills (just recently acquired - this weekend). I do believe her former 'sister' title is in review for promotion to 'creative consultant' after seeing such mastery displayed on our Easter Carrot Cake .
Is a promotion in order? Take a look below and decide for yourself. (Did I mention she's only 12?)

That pink stuff on the left is my week attempt at decorational improvement. Mental Monkey Note: leave good enough alone. Oh, and Peeps and Marzipan carrots don't exactly mix.

Carrot Cake w/ Cream Cheese Frosting
-adapted from allrecipes.com

1 1/2 c grated carrots
1 c whole wheat flour
1 c white sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 eggs
3/4 c vegetable oil
1/2 tsp vanilla
4 oz crushed pineapple with juice
1/2 c chopped walnuts
1/2 c raisins

Frosting
1 3/4 c confectioners' sugar
4 oz Neufchatel cheese
1/4 c butter, softened
1/2 tsp vanilla
1/2 tsp fresh lemon zest

Preheat Oven to 350 degrees.

Cake
1. Combine carrot, flour, sugar, baking soda, baking powder, salt and cinnamon. Mix well
2. Add the remainder ingredients until well incorporated.
3. Pour into a round spring form pan.
4. Bake in oven for 45 minutes, or until toothpick in center comes out clean.

Frosting
In a medium bowl, cream together all ingredients. Spread on cake once it has cooled.

For the decorations:
Grass: shredded coconut and green food coloring. simple
Carrots: Using one 7 oz. tube of marzipan, shape small pieces into carrots of various sizes. Use a toothpick to create small indentations on the surface to resemble a real carrot. Brush with cocoa powder, top with curly parsley, and voila!
Bunnies: Oh, nevermind.

Monkey Gets Company

2006-04-13T18:55:00.000-07:00

I am thrilled! My parents are finally coming to visit and stay with the Hubby and I for the first time since our marriage (almost exactly 1 year ago). They have, indeed, made their way up to the Emerald City in the span of my residency (almost 3 years now). But never have I had the priveledge of playing hostess. What a divine treat! Mrs. Monkey, at your service (curtsy).

Speaking of divine treats, I spotted these wheat free peanut butter cookies on Nic's website and just had to try them. Considering both my mom and sis have a slight sensitivity to wheat, the opportunity to make these became an absolute necessity. This is very important business. Cookie making, that is.

And just look at those obedient little cookies below; resting on a bed of corrugated paper grass, and hardly flinching. What team players. We're proud of you, little cookies!

Wheat Free Peanut Butter Cookies

Courtesy of Bakingsheet

1 c (chunky) peanut butter
3/4 c dark brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips

Preheat oven to 350 degrees

1. mix all ingredients except chocolate chips until well blended.
2. Add chocolate chips.
3. Bake for 13 minutes.
4. Chew one and smile.
5. Repeat.

Tales of a Misspent Youth

2006-04-09T18:38:00.000-07:00

There are a few ingestibles in this world that I can't live without: coffee, raisins, red vines, and balsamic vinegar. Come to think of it, the only way I could live without them, is if they were combined in one meal.
Which brings me to an interesting subject: my youth (enter: strumming harp strings).
When stupidity was at its peak, our restaurant meals were designed for sport, rather than nutrition. We would often combine the uneaten items from our plates, our friends' plates, and maybe even the plates of dismissed patrons from other tables, to create a regurgitative concoction of utter grossness. An art that only youth are capable of conjuring up with such mastery. On a good night, we might have the occasional ketchup, mustard and full condiment inclusion - to really express ourselves.
Why would we do such things? To be quite honest, I have no answer to that question. We were bizarre kids with way too much time on our hands. Who knows, we might have sparked a turning point for any one of our waitresses to finally say "good-bye" to being in the food service, and instead pursue a law degree from Stanford University. Sure, I'd like to think my stupidity ended as a catalyst for positive change. Yeah, probably not.
(re-enter: strumming harp strings)
Talk about a tangent. As I was saying, things I could not live without. The last on my list, if you have by now forgotten, was balsamic. Oh, darling balsamic.
I feel obliged to let you in on a little secret I came across when cooking with this stuff. After reducing balsamic to less than half of its volume, the potency and acidity mellow out and it becomes sweet and aromatic. Unbelievably yummy. So enough with the story telling and on with the recipe.

Pork Chops with Onions, Garlic and Balsamic Glaze

3/4 c balsamic vinegar
2 pork chops, thick
2 Tbs olive oil
1 medium sweet white onion (I used Maui)
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 tsp dried thyme
3 cloves garlic, minced.
6 asparagus spears (optional)

Preheat oven to 375 degrees.
1.Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 20 minutes). Remove from heat

2. In a medium bowl, combine 1 Tbs. olive oil, sliced onion, garlic, (asparagus spears if included), 1/4 tsp salt, 1/4 tsp pepper and mix until veggies are well coated. Set aside.

3. Sprinkle remaining salt and pepper, and all of the thyme on the chops. Place 1 Tbs of oil in skillet and turn to high heat. Sear one side of the chops. Remove from heat.

4. Place half of the onion mix on the bottom of a pan, chops and the remainder of the onion mix on top. Bake for 30 minutes. (If you'd like, broil for about 3 minutes to get a nice brown caramelization on the top.)

5. Drizzle with balsamic glaze.

Monkey Notes: There are conventional methods for disposing of uneaten food, like garbage disposals and trash cans. Don't go getting any crazy ideas from me, if you catch my drift.

Easy Does It

2006-04-04T21:05:00.000-07:00

The dictionary defines easy as:

"Capable of being accomplished or acquired with ease; posing no difficulty"

Webster should have mentioned these pork chops in there somewhere before he hastily penciled that in. Yes, my wonderful readers - because below we have easy all over a plate. And for an added bonus, there's a veritable cornucopia of color accompanying these chops. Easy to admire, and easy to make.
So eat 'em up or move 'em out!

Orange-Cran-Apricot Pork Chops
(maybe not so easy to say? It's a mouthful, indeed.)

-adapted from about

4 pork chops
1 Tbs olive oil
salt and pepper

Sauce:
1/4 c dried apricots, diced
1/4 c dried cranberries, diced
1/4 c brown sugar
1 Tbs cornstarch
1/4 tsp cinnamon
1/4 tsp dried mustard
1/4 tsp salt
1/8 tsp ground allspice
2 Tbs frozen OJ concentrate
1 cup water
1 Tbs cider vinegar
Preheat oven to 350 degrees
1. Mix sauce ingredients in a small bowl. Set aside.
2. Salt and Pepper the chops as desired.
3. Set medium skillet on high heat. Add oil and sear pork chops for 30 seconds to 1 minute on each side.
4. Place chops in a greased pan.
5. Coat pork in the sauce and bake for 30 minutes.

This is certainly capable of being accomplished with ease and/or posing no difficulty. So give it a try. Unless you hate pork chops, of course.

Hip Nuts and Dingle Berries

2006-04-03T20:21:00.000-07:00

With the hectic hustle of everyday life finally subsiding, I can relax my thoughts and curl up with a nice blog. So sorry for the neglect, but such is life. The monkey is employed with a new company, and learning the ropes of the coffee industry. Yes sir-y bob. Your morning cup of java was brought to you by the movers and shakers behind the scenes: espresso machine technicians. We're working diligently to make sure you have caffeinated vigor each and every morning. Time to wake up!
Exciting stuff. So gone with the personal background and bevy of excuses for my bloggish neglect - and on to more culinary craft. Let's explore the Macadamia nut, or MacNuts for all of those hipsters out there.

Above are some photos we took while in Hilo and Kona. Don't be offended by the name 'Donkey Balls'. That's what the locals call chocolate covered Macadamia nuts. And I can't forget about the dingle berries, or chocolate covered berries. Darn tasty. If you have a question about any of the photos, feel free to email me and I can explain at greater length.

Not only is Mauna Loa the largest volcano in the WORLD, it's also the namesake of the largest commercial Macadamia nut producer in the world.
Three dollars for a big bag 'o nuts? Sold!
So here's what I made with the lovely Macadamia nuts we purchased at Mauna Loa.

Macadamia Nut and Chocolate Chip Cookies
from allrecipes.com

1/2 c butter, softened
1/3 c packed dark brown sugar
1/3 c white sugar
1 egg
1 tsp vanilla extract
1 1/8 c flour
1/2 tsp baking soda
1/2 tsp salt
1 c mac nuts, chopped
1 1/4 c chocolate chips

Preheat oven to 375 degrees

1. cream together sugars and butter. add vanilla and egg.
2. In separate bowl, sift together flour, salt and baking soda; slowly add to sugar mixture. 3. Mix in the nuts and chips until well blended.
4. drop them by the spoon fulls onto a cookie sheet.
5. bake for 10 minutes.

Give the yummy macnut a try, you wild and crazy hipsters, you.

P.S. Thanks for all of the votes on Teachef! I do believe a pound cake beats a salmon in the game of tea, though...

Hibiscus, Lowbiscus, or Fishbiscus

2006-03-27T06:00:00.000-08:00

Sounds like the title of a Dr. Seuss book.
But there's no funny business here, folks. There is some serious edible flora going on in these blogospheric parts. And we need to get to the root of it, ehem, or the petal of it. Allow me to explain.
The Edible Flower. I've heard of the concept before. I've even seen a bag or two at farmer's markets around town. Though, I can't say I've chewed on one before. Until recently.
While traveling in Hawaii, we were recommended a lovely place to eat called Nasturtium Cafe. Naturally, their schtick was the nasturtium flower and they meticulously plated each dish with this floral garnish as their signature mark.

These flowers taste a bit peppery, almost like arugula or mesclun greens might taste. There's a slew of different flower varieties you can throw into a meal for taste, or purely aesthetics. The most important component when picking your edible bouquet is to be certain they are organic. Veer away from the nasty pesticides that can be ubiquitous in many green houses. Check out the Ten Rules before making your first purchase.

Look at what I spied while shopping at Trader Joe's - Sweet and Tangy dried Hibiscus Flowers.

And what do you get when you marry hibiscus and fish?

Fishbiscus,
of course

1 pound Swordfish or Marlin
Olive Oil
Garlic Powder
Salt & Pepper
1/4 cup Pineapple Red Chile Sauce*

Coat each side of the fish with olive oil, garlic, S&P, and grill for 5-10 minutes on each side.
*You can make your own sauce by mixing 7 ounces of crushed pineapple, a palm-full of diced red thai chiles (seeds removed), 2 Tbs white vinegar and 2 cloves of minced garlic in a small skillet. Simmer over medium heat for 15 minutes. Let cool and serve.

Notice how the hibiscus add color to the plate. The taste complimented the fish as well. So give this a try if you're looking for something sweet. Or just buy them natural and organic. Either way, it's a fun addition that can surprise your guests (or even the hubby/wifey, boyfriendy/girlfriendy).

Oh, and by the way, have you voted yet?

Express Yourself

2006-03-25T20:48:00.000-08:00

Voice your opinion. Let the world hear you out! Raise your fists to the sky with fiery resolve...
....And vote for MonkeyBites in this month's Tea Chef recipe contest, hosted by Adagio Teas. Yes, it's a shameless solicitation. I couldn't help myself. I just couldn't.

Citrus-Tea Salmon
(2) 1 pound King Salmon fillets
1 Tbs + 1 tsp Irish Breakfast Tea
2 Tbs. dark brown sugar
1 tsp dried orange peel
1/4 tsp ginger powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

1 tsp lemon juice
1 egg, beaten

Directions
Preheat oven to 350 degrees F.

1. In a mortar and pestal, coarsly crush the irish breakfast tea.
2. In a small bowl mix together the crushed tea, orange peel, ginger, sugar, salt and pepper.
3. In a separate medium bowl, mix egg and lemon juice together.
4. Drench each salmon fillet in the egg mixture and place on baking pan.
5. Sprinkle the Citrus-Tea rub on each and spread evenly to coat fillets.
6. Cook in oven for 20 minutes.

Enjoy!

And don't forget to Vote HERE

Shameless. Really.

Molten Munchies

2006-03-23T11:49:00.000-08:00

Don't try this at home

Stranded in a sea of lava - Wave hello to my mother-in-law. "Hello, Barb!"

Try this at home

Chocolate Lava Cookies
-adapted from Bakingsheet

2 c flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c + 2 Tbs unsweetened cocoa powder
2/3 c sour cream
2 c dark brown sugar
1/2 c milk
2 tsp vanilla
5 candy bars, chopped (your favorite kind)

Preheat oven to 350 degrees F

1. In a large bowl, sift together flour, baking soda, and salt. Set aside
2. Cream together butter, sugar, cocoa, sour cream, milk, and vanilla until light and fluffy.
3. Add flour mixture slowly into the mix.
4. With a large spoon, gather a small ball of the cookie dough and press in a few of the chopped candy bar pieces. I used whatever was on sale at the grocery store (s'mores candy bar, take 5, etc) Set on cookie sheet.
5. Bake for 15 minutes. Let cool and devour the lava with caution. They're addictive.

Monkey Note: I placed tin foil on my cookie pan and drizzled cinnamon syrup to create the red steaming lava effect. It was hard to taste the cinnamon, and didn't quite leave a mark on the individual cookies. So I omitted the step. Feel free to dazzle friends with your cunning cinnamon lava effects if you really want to, though. Don't let me discourage true craftsmanship.

Boil A Bean

2006-03-21T20:18:00.000-08:00

Mango, sweet mango. Oh how I love thee! So many different things can be done with this tasty fruit. Take a gander at breakfast we made in Hawaii.

There's mango in that there sausage.

Aidell s Sausages has a great line of gourmet links that are gluten free, hormone free, and all natural. I had never before seen the Mango variety until we visited a Safeway in Kona. Big chunks in every bite. Very tasty indeed.
But what I really brought you here for is the Jackfruit. What a diverse and exciting fruit. As I stated in my previous post, these things can get enormous. Here's a photo of one we spotted in a farmer's market in Kona. Only $8 for the whole thing. What a steal.

Not only do they look like giant porcupines, the fashion in which they grow is rather peculiar too - either dangling off of a dead branch of the jackfruit tree, or from nodes on the trunk, much like a cacao pod might. When ripe, these things smell like bubble gum, are chewy like bubble gum, and taste like a combination of banana and mango.

While still an immature fruit, they are often harvested and used as a "vegetable" in many asian dishes and curries. But the strangest part about this mammoth fruit are the seeds. The guy at the farmer's market explained that if you boil the seeds, they are tastier than walnuts.
So, I tried that. Not so much like a walnut, more like a bean. In fact, both the hubby and father-in-law concurred that they tasted more like a lima bean than any sort of nut.

You can often find jackfruit canned in any asian market. We haven't dared to taste it yet, but if you care to be adventuresome, here's a great recipe to experiment with.

Lilikoi and Mango and Jackfruit, Oh My!

2006-03-19T22:03:00.000-08:00

Right now as you read this, there may be a mango quietly lounging in the produce isle of your grocery store. Your local farmer's market may be currently preparing to host your first sighting of the docile lilikoi (or passion fruit) as we speak. And it's possible you have only seen pictures of the oh-so-timid jackfruit in action, but the possibility exists that any day you may suddenly chance upon one. Well folks, BEWARE. Though these tropical fruits may appear harmless at first glance, there are giants among us. Well, figuratively speaking. It's more like "among the Hawaiians".
Let me begin by showing the mango's not-so-quiet side. There was a recent article published about a Kailua-Kona resident receiving a Guinness World Record certificate for the largest mango in the world - about 5 1/2 pounds. Wow, that's some serious chutney waiting to happen.
While sniffing around a bit more on the internet, I noticed that the record for the largest jackfruit in the world (weighing in at just over 74 lbs and 47.75 inches circumference) is also a Kona showboat. Timid? I think not.
"How about the 'docile' lilkoi?", you may be wondering. Well, I found no listing of the passion fruit on the Guinness Book of World Record's website. But, it just so happens that I myself found one while trolling through the Hawaiian terrain. Leaving me to, though somewhat unceremoniously, declare my lilikoi to be the "I drink too much Guinness and that's why I'm so rotund Passion Fruit".
Guinness should be in there somewhere, right? Get it? (sigh) I know, it's weak.
This sucker is enormous, though. And I'm pretty sure it's a passion fruit based on my comparative research (please tell me if I'm wrong. My comparative research spanned a total of 5 minutes.). Click here to see a 'normal' lilikoi fruit. Then see below.

Wowza. view more pictures HERE

So there we have it. My behemoth of a fruit. It may eat small children for lunch, but I turned it into a monkey for dessert. Muahahahahaaa!

But before I show you my monkey dessert, allow me to share with you what the hubby purchased from a Hawaiian farmer's market.

pulverized lilikoi.

Lilikoi-Blueberry Cookie Puffs
sprinkled with almonds

Looks like monkey put on a few pounds while I was away. And what's with the almond schmootz on his face?

1 1/2 c flour
1/2 c cornmeal
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 c butter, room temp
2/3 c sugar
1 egg, beaten
1 c lilikoi jam (or apricot purèe)
1 1/2 c blueberries, fresh or dried
1/2 c almonds, chopped

Preheat oven to 350 degrees F
1. In medium bowl, sift flour, cornmeal, baking soda, cinnamon and salt together. Set aside
2. Whip together butter and sugar. Incorporate egg and jam until smooth
3. Add blueberries and slowly pour in the flour mixture.
4. Drop spoonfuls onto cookie sheet and sprinkle with almonds.
5. Bake for 12-15 minutes. Makes 32

Monkey Notes: I noticed these cookies had the bready quality of a muffin (which is why I called them cookie puffs). If you're feeling up to making this treat, go ahead and make them muffins instead. Tell me how they turn out!

So there we have it. Monster Lilikoi defeated by the monkey. What large gargantua shall we devour next? Well, I'm going assume my general audience has probably seen a mango or two and possibly even eaten one in their lifetime. Therefore, I'm going to devote the majority of my next post to the lovely, eh-hem, I mean big 'ol scary Jackfruit. It's oh so interesting, so stay tuned...

Good-Bye Gallstone, Hello Joe

2006-03-17T20:29:00.000-08:00

Kona Joe is one of the largest and most commercially widespread Kona coffee producers around the world. While visiting their trellised estate coffee fields and roastery, we moseyed over to their makeshift coffee shop where hung the following sign:

Extolling the wonders of a cup of joe - I wonder how much of this is fact.

I'd like to take this time to thank all of the coffee I have consumed for preventing me from getting devastating ailments such as Diabetes type II and Parkinson's Disease. I don't know where I would be without you. Now, in terms of the cavities? We may have to exchange a word or two on that one...

We made our way to another coffee farm and roastery called Kona Pacific that claimed much older ties to the soil than that of Kona Joe's. They used a smaller roasting facility with half the coffee tree acreage, but the taste was slightly richer and fuller than that of Joe's (in my opinion). The one constant we all noticed between each and every 100% Kona coffee roast was the cost. Roughly $40/lb for these beans, give or take a few bones. I can tell you it's good, but I don't know if it's that good..
My suggestion to all of you out there who do not consider yourselves coffee connoiseurs, the difference between a 10% Kona and a 100% is minimal at best. Go for the 10% and use the money you saved to start your own Kona coffee farm. You'll make millions! Just don't forget to thank me later (I take cash and check only).

If you haven't tried the stuff, I think maybe you should. Then go ahead and try the recipe below.

Monkey Notes: For a few more pictures, visit my slideshow. And Happy Birthday Warren!

Kona Coffee Cheesecake
in Custard Cups

Kona Crust
8 oz bag of short bread cookies
3 Tbs. butter
2 Tbs Kona coffee grinds (chocolate mac-nut flavor)
3 Tbs sugar

Cheese Cake Filling
8 oz cream cheese
1 egg
1 tsp vanilla
1/4 c sugar

Coffee Glaze
1 cup strongly brewed Kona coffee
1/4 c sugar

Preheat oven to 375 degrees.

1. Place coffee and sugar in a small saucepan and boil down the liquid for 20 minutes.

2. Blend shortbread in food processor.
3. Mix the ingredients for the crust with your hands in a small bowl.
4. Press into the bottom and sides of 4 custard cups. Place in refrigerator.
5. Blend filling ingredients until well mixed. Set aside
6. Remove custard cups from fridge and pour filling into each.
7. Bake for 30-45 minutes. Stick toothpick in center to make sure they are done. Toothpick should come out clean.
8. Drizzle as little or as much of the coffee syrup on top. Serve with whip cream if you've got it.

Oh Poi, Oh Poi!

2006-03-15T19:07:00.000-08:00

What a wonderful time we had. With this being my first trip to Hawaii, the commercials and postcards had me prepped and primed for lush overgrowth and giant pineapples dangling from the trees. I thought my time would be spent dodging coconuts as they careened to the ground and possibly taming the wild fauna. I envisioned miniature parasols dancing in my juice drinks and white sand beaches massaging my feet as I strolled along.
Well, Kona is a bit different than expected.
They have pineapples (I don't think I saw the trees). They have coconuts (but for liability reasons, they pick the coconuts before they can conk you on the head). They even have wild fauna (wild turkey and goat hanging out on a golf course are certainly worth a viewing). But as for the lush overgrowth and paradise much associated with Hawaii, there is quite a modest air about Kona. Acts of God can take credit for that.
So much of the 'Big Island' is covered with layers of lava flow. Lava is to Kona what asphalt is to any metropolis: Everywhere. It creates a striking contrast between the beautiful vegetation that is so common and the solidified molten rock that surrounds it. Truly fascinating.
Oh, and by the way - parasols don't actually dance. And as for the white sandy beaches? Rumor has it that 70% of white sand is actually fish poop. Eww. I think I'll pass on that one.

With all of that being said, we decided to take part in one of the more traditional Hawaiian activities, the luau. During this Polynesian celebration, they served us the standard luau cuisine. This consisted of a variety of dishes such as imu smoked pork, lomi salmon, tropical fruits, and poi.
The latter of this list, poi (or pounded taro root), is one of the more reluctant staples of Hawaiian cuisine. So that is where we will begin.
In some of the literature about poi, it glorifies the food as a sacred dish that invokes the gods. It claimed the Hawaiians truly enjoyed their poi and ate it using only their fingers as 'scooping' devices. Using two fingers was considered the best poi consistency, and therefore the best tasting.
But in speaking with, or witnessing, the soured facial expressions of some of the locals, it was all too clear that this was not a regional favorite by any means.
Hence my earlier phrase 'reluctant staple of Hawaiian cuisine'. For all I know, it could be the 'disdained staple of Hawaiian cuisine', but I figured I'd give it the benefit of the doubt.

Tastes almost as bad as it looks.

Generally, the taro root is soaked in a double boiler until tender enough to pound. Water is slowly incorporated until just the proper consistency is achieved. The Hawaiians will sometimes allow the poi to sit in a cold and dry place to ferment, thus calling it sour poi.

Taro Root

Poi doesn't necessarily have an aweful taste to it, it's just very bland and most likely an acquired texture. There are, however, a variety of other culinary uses for this root that veer right up my ally.

Oh yeah, that's what I'm talking about. Chips and doughnuts, baby!

Monkey Notes: Don't let the poi discourage future Hawaiian eats. Their cuisine is absolutely filled to the brim with yumminess of every sort. Have faith. There's more to come....

A Monkey for a Monkey

2006-03-04T11:46:00.000-08:00

I finally did it! With help from many others, I've created my own monkey cookie. The hubby fabricated the cookie cutter, and thank you Cookies for the eyeballs and nose.
There are a bunch of recipe and design issues that need to be honed, but here we are so far. Still very much a work in progress. But I can tell you, this first prototype is yummy.

Just wanted to share with you what I've been up to lately. Hello, Monkies!

For the chocolate, I used Ibarra Chocolate - a Mexican treat. There's a great little Mexican Mercado down the street from my house that sells this stuff. They come packaged in round discs, and when broken open, you can actually see the huge sugar crystals. It's flavored with just enough cinnamon, which distinguishes it from other chocolates. Traditionally, it's used in chocolate milk. I laugh at tradition and say, "Give us Ganache!".

Para mesa means for the table. Personally, I think it works better for a cookie.

I'll be out of town, starting tomorrow. Off to visit Macadamia nut factories and Kona coffee farms. I'll be back to report on my findings. Enjoy the week!

If I Were a Fish Cake...

2006-03-02T07:00:00.000-08:00

Well, quite frankly, I would try my darndest to taste as disgusting as possible, so no one would eat me.
Luckily, I am not a fish cake.
But I would like to think that the little fish cake in question would have dreams and ambitions. Maybe from humble beginnings, like a small, dolphin-safe fish farm. Yet, with aspirations of becoming the next Hollywood hotshot, cruising down the walk of fame, patty in pan, with his good pal, Emeril. Eh, dreams and ambitions are over-rated. So let's eat the little fish cake, and say it was good.

The fish cake we speak of was yet another Beverly Gannon inspired recipe. I failed to truly adhere to the directions, only because of my pantry's limitations. It was still amazing.
(I apologize in advance for the picture. This is what happens when parsley explodes.)

Day 3: Fish Cakes with Ginger Tartar Sauce

Fish Cakes
1/2 lb assorted fish fillets, finely chopped (I used 2 cans of Tongol Tuna)
2 green onion stalks, finely minced
1/4 c red bell pepper, finely minced
2 cloves garlic, finely minced
1 tsp basil
1/4 tsp coriander
3 Tbs mayo
1 egg, lightly beaten
1 tsp salt
1/4 tsp ground black pepper
2 c bread crumbs, divided
1/2 c vegetable oil

Ginger Tartar
1/2 tsp ginger powder
1/4 c mayo
1/4 tsp horseradish (or wasabi paste)
1/4 c red onion, finely minced
2 cloves garlic, finely minced
1/4 tsp coriander
juice of 1/2 lemon
1/4 tsp salt
olive oil

Fish Directions
1. Mix all ingredient and only 1 cup of the bread crumbs in a medium bowl.
2. Refrigerate for 30-60 minutes.
3. Place remainder 1 cup of bread crumbs on a plate. Form fish into patties and coat in crumbs.
4. Heat oil on a skillet over medium/high heat. Cook patties for 2-4 minutes on each side.
5. Set on napkin to absorb excess oil.

Tartar Directions
1. Heat olive oil on skillet and cook onion and garlic until tender. About 4 minutes.
2. Mix all ingredients in a small bowl and set aside.

Monkey Notes:
I substituted coriander for cilantro, since the hubby is not a big fan of the leafy part of the herb. Coriander is actually the seed of the plant, while cilantro is the leaf. They're like fraternal twins of the spice world - two of the same, but very different. If you decide to use cilantro instead, just double the measurements.

Hmmm... how 'bout if YOU were a fish cake?

Preparing the Palate

2006-03-01T17:23:00.000-08:00

Only days away from the tropical beaches of Kailua-Kona, on the main island of Hawai'i - and I'm jumping up and down on the inside. Ready to burst. I can't wait, I can't wait, I can't wait. I've decided to prep and prime myself for the foods to come. In learning of the abundance of guava, liliko'i, pineapple, Macadamia nuts, Kona coffee, and many others... one could only imagine the rotational spin that my brain maneuvers in the excitement.
I spent some time rummaging through the library's vast collection of cookbooks and came across a gold mine: Hawaiian cuisine. Unbeknownst to me, I had taken home a veritable masterpiece of cookery written by world renowned chef Beverly Gannon. Her book, The Hali'imaile General Store Cookbook is a collection of recipes conceived in her restaurant (by the same name - sans the cookbook part) in Maui. Every one of the dishes in her book is exciting and unique. Using all local produce and catch, the recipes are imbued with elements of Polynesian, Japanese, South-East Asian, Chinese, and even a little Texas (her hometown) style cooking.
I studied it like a textbook. I'm still going back and re-reading recipes, to completely absorb them into my head. Now I feel like Bev and I go way back, like old college buddies. I think I even have nickname rights now. I can call her 'Bevvy' or 'BevBev' as I see fit. Or maybe not.

Day 1: Paniolo Ribs w/ Hali'imaile BBQ Sauce
and Coconut-Butternut Squash Cakes

Cakes

1 1/2 lbs Butternut squash (original calls for Moloka'i sweet potatoes)
2 Tbs butter
1 Tbs palm sugar
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1 c shredded dried coconut

BBQ Sauce
1 Tbs butter
1 c onion, diced
1 1/4 c ketchup
1/2 c hot sauce
1/3 c cider vinegar
3 Tbs brown sugar
3 Tbs prepared mustard
3 Tbs dark molasses
3 Tbs Worcestershire sauce
1 tsp liquid smoke
juice of 1/4 lemon
juice of 1/4 lime
juice of 1/2 orange
salt
freshly ground pepper
3 racks baby back ribs (about 3 lbs)

Sauce
1. Mix the bbq sauce in a sauce pan. Set aside
2. Coat ribs with half the sauce and cover in aluminum foil.
3. Bake for an hour on 400 degrees F.
4.Remove from foil carefully. Pour out any juices and baste meat in remaining sauce.
Do not cover meat this time.
5.Turn on broiler and cook for another 10 minutes or until crispy

Squash
1. Set oven to 400 degrees.
2. Peel, seed and quarter squash.
3. Cook for one hour, or until very tender and mushy.
4. blend in processor, add butter and cinnamon, etc.
5. Refrigerate for 30 min.
6. Form balls and coat in coconut. Fry in batches.

Wow, that's good stuff. Make sure you use good quality ribs with lots of meat on them. The sauce is incredible as well. You could almost eat it alone, if you were strange like me.

Day 2: Pork Tenderloin
with Fresh Pineapple Chutney and Wild Rice

Pork Marinade
1/2 c frozen orange juice concentrate
1/4 c Dijon mustard
1 1/2 Tbs dark molasses
3 Tbs oil
1 tsp black pepper
5 cloves garlic, minced
1/2 tsp garlic-chili sauce
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
1 lb pork tenderloin

Pineapple Chutney
1 Tbs butter
3/4 c chopped onion
1 1/2 c diced pineapple
1/2 c dark brown sugar
1/4 c rice vinegar
1 1/2 tsp basil
1/2 tsp garlic-chile paste
1/2 c raisins
1 tsp ground ginger

Preheat oven to 350 degrees F
1. Mix marinade ingredients together and coat pork.
2. Refrigerate for 2-8 hours.
3. Place in a dish, cover and bake for 30-45 minutes

4. Mix chutney ingredients in a small sauce pan and cook down until a chutney-like consistency.
5. Cook up some wild rice and serve.

The pictures don't do any of the food justice. I'm serious. This is good stuff. And I realize the list of ingredients can be daunting, but I still insist you go out and make yourself some Hawaiian goods. Put on a lai, coconut bra, and a grass skirt. Get into it! Just try not to dig a hole in the back yard and roast a pig. Don't get that into it.

The Malady of Store-Bought Guac

2006-02-24T17:28:00.000-08:00

That store bought, pre-packaged, shelf-life-of-a-twinkie guacamole is nothing short of disgusting and sad. Yet, somehow it manages to creep itself into our refrigerator from time to time.
I beg of you, maybe even on my knees with a tear in my eye, to stop this crime. Guacamole can be good for you. Avocados are packed with some of the best fat that your body needs. Tomatoes and garlic are wonderful sources of antioxidants and other nutrients. Why do some brands have to bastardize such a beautiful thing? It's a mystery I may never fully comprehend. Maybe because there are some people out there (uh-hum, hubby) that still purchase these plastic packages of solidified green goo, that they continue to schlop them out to us.
Here's my solution to the guacastrophe: Homemade, Baby!

Guacamole!

Not-Store-Bought Guac
2 avocados, peel and seeds removed
3 cloves garlic, coarsely diced
1 tsp salt
1/2 cup fresh salsa
1 tsp lemon juice
4 jalapenos, seeded and chopped
2 oz cream cheese

In a toaster oven, broil the garlic for 2 minutes.
Blend all together with food processor for as much or as little time you like (depending on your consistency preference).
Eat.

I will admit, some store bought brands are actually fantastic and good for you. Trader Joe's has a version that is all organic and lists Hass Avocados as the first ingredient. It simply boggles me that the 'other' brands hardly list avocado as an ingredient at all. What makes it green? I don't know - but it probably doesn't belong in my belly!

Swede Balls of Meat

2006-02-23T11:01:00.000-08:00

When I get the chance, I like to make use of our city resources by visiting the local library. For any serious library lovers and aficionados out there, this is the place for you. No matter where you're standing in King County, WA - you can be sure there is a library within at least a 5 mile radius. I mention this fact only because it suddenly dawned on me: not only can I check out books, music, and movies...I could be checking out cookbooks too. Duh! Sometimes my brain just isn't twisted on very tightly.
The first (of half a dozen) cookbooks I opened up was 'Just Like Grandma Used To Make' by Lois Wyse. It has perfect comfort food recipes for this time of year. Still rainy, still very cold. So I gave it an old college try. This was literally the first recipe I opened it up to, and I was sold. (altered only slightly...)

Swedish Meatballs
with a Worcestershire Dill sauce

1 lb ground beef
olive oil
1 c onion, diced
1/2 c fresh bread crumbs
1/2 c milk
2 eggs, lightly beaten
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp salt
1/2 tsp white pepper

Sauce
2 Tbs butter
2 Tbs flour
1 c beef stock
1 c milk
2 tsp Worcestershire sauce
1 tsp fresh dill
1 tsp parsley
dash garlic powder

salt and pepper

1. In a skillet, heat a bit of oil and sautè onions until soft and golden.
2. In a large bowl, mix beef, onion, and remaining ingredients.
3. Knead well and refrigerate for 30 minutes to set.
4. Shape meat into small balls and fry on well oiled skillet over medium heat for 5 minutes, or until golden brown.

Sauce
1. Whisk together flour and butter together in a sauce pan to form a roux. Slowly incorporate stock and milk.
2. Bring to boil and cook for a few minutes.
3. Remove from heat and whisk in seasoning.

In Sweden, the meatballs are accompanied by boiled potatoes. I also noticed other recipes online that served it up with pasta. The hubby turned his into a Swedish meatball sandwich. Just place the meat and sauce on a toasted roll, put on a nice little Swedish ditty to listen to, and enjoy.

Who Let the Elk Out?

2006-02-22T22:05:00.000-08:00

Who! Who! Who!
Aside from my incorrigible need to reference a bad pop song, I'll answer the question. I let the elk out..of the freezer, served it up on a plate, and ate it. And I liked it.
For Christmas, my in-laws were kind enough to bring along a fair amount of this fine tatonka to serve up as our Christmas Eve dinner. For being unfamiliar with the nature of elk, outside of its cameo appearances in Dances with Wolves (I was just made aware that they were Buffalo [thanks, Dad]. Besides, they're all big, hairy, edible beasts to me), we were quite pleased with it's taste; not gamey, like one would have expected. The holidays did not entirely exhaust our supply of the elk. So I went ahead and took care of that.
I'll also mention that I have officially used my last bottle of pomegranate juice. So you can all breath a collective sigh of relief and sleep a little better tonight.

Pomo-Garlic Elk
with Mediterranean Muhammara

Pomo-Garlic Elk
1 lb elk loin
2 c pomegranate juice
2 cloves garlic, minced
salt and pepper

Muhammara Sauce
1 red bell pepper
1/2 cup walnut, chopped
1 jalapeno, seeds and stem removed
1/4 c bread crumbs
1/2 tsp olive oil
1 tsp lemon juice
1/2 cup pomegranate juice
1/2 tsp palm sugar (or white)
dash of cumin
salt and pepper

Elk Directions:
1. Boil 2 cups of pomegranate juice* and reduce liquid to half its volume ( 1 cup).
2. Season the elk with salt, pepper and garlic. Cover in the syrup and marinate for 1-8 hours.

Muhammara Directions:
1. Boil pomegranate juice* down to half it's liquid volume (1/4 c). Add sugar and dissolve.
2. Julienne and roast the bell pepper in an oven until blistered, about 10 minutes.
3. Process all ingredients in food processor until they are a pureed, dip-like texture.

Monkey Notes:
Reducing the pomegranate juice by half of its volume is considered 'pomegranate syrup'. Boil it down even further, and you've got yourself a 'pomegranate molasses'. The flavors of each are strikingly different. As one might expect, the molasses has almost a pungent and bitter bite to it. Try for yourself, and see what you get.

Detour Ahead: Coffee Bean Cookies

2006-02-20T20:48:00.000-08:00

A slight detour from my health kick. Last week I made a promise to my co-worker, Greg, to bake cookies using his mother's recipe. It would include chocolate covered coffee beans, which are an obsession of his.
Seeing that Greg has taught me the wonders of Photoshop and is helping me design a monkey logo, it is only fitting that I fulfill his chocolate covered dreams by merging the cookies with the beans. Besides, I figured if they didn't turn out - I can blame him. A perfect scapegoat.
But, alas! The cookies were incredible. I mean it (I sware I only had one...).
So Thank You Greg for the lovely idea, and mom's recipe. Aren't moms the best? Where would we be without them? Yeah, smarty pants. Don't answer that, it's a rhetorical question.

Coffee Bean Cookies

2 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c shortening
(1) 4 oz box instant chocolate pudding (original calls for vanilla flavor)
1/4 c white sugar
3/4 c brown sugar
1 tsp vanilla
2 eggs
1 c walnuts, chopped
1 1/2 c chocolate covered coffee beans (original calls for chocolate chips)

Preheat oven to 375 degrees F
1. Mix together the flour, baking soda and salt in a medium bowl.
2. Cream together shortening, pudding, and sugars until well blended. Add vanilla and eggs.
3. Slowly incorporate flour mix.
4. Add the walnuts. Use your hands at this point. This stuff almost has the consistency of a brownie dough.
5. Roll them into 1-2 inch balls and stuff with one or two coffee beans.
6. Bake for 8-10 minutes. Add one more bean in the center after baking, if you'd like.

Makes 32 cookies

Drink Kefir!

2006-02-18T10:01:00.000-08:00

That's what the monkey says. And so we must obey. Well, at least listen. I mean, how often do you have a monkey lending you sound advice? Come on.

That's one happy Kefir you got there, Monkey. (or is it the other way around?)

Along my quest for a healthier monkey (me, not the stuffed animal), I've decided a little detox would be in good order.

Cleansing can be achieved in a myriad of ways. One approach requires admittance into an institutional center for a good 'hosing-off' in a 10 x 10 room, with one drain in the center and fully padded walls. While the other, more innocuous method, may include (but certainly not limited to) bathing in clay, homeopathic supplements, and flushing via H2O. It's personal preference, really. And if you're stubborn like me, you may require both. Ok, I'm kidding - it's not that bad.

After hearing enough about this Kefir biz, I decided I needed to give it a personal go.
The side of the bottle offers a nice description of the drink, calling it a 'Probiotic Beverage'. Hmmm, sounds like something you might give a robot to prevent him from system malfunctional. But I suppose one could look at it as the same for humans.
Probiotic bacteria helps maintain a balance of bacteria known as 'gut flora' in the intestinal tract; a small eco-system that must be preserved in the belly for happy digestion.
And talk about cleansing. [Insert: toilet humor]. No really, though. There's a party in my stomach, and everyone's invited. It's a BYOK (Bring Your Own Kefir). [Insert: cheesy laugh track].

Not only is this stuff a charm for turning you into a regular at the old 'El Baño', but it's gluten free AND lactose free. If you have a sensitivity to sugar or you're trying to preserve that shapely figure of yours (guys, you know I'm talking to you), then the Plain variety is perfect.
But like my grandpa always told me, "no sugar, no fat, no da[ng] good."
And, yes, much like yogurt, plain is difficult to appreciate. Luckily it comes in flavors (peach, vanilla, raspberry, etc) to give it more taste appeal. The brand I happened to purchase has a great website with a variety of recipes to try out for kicks.
You can also use it as a substitution where recipes call for sour cream or yogurt, for an added nutritional benefit. Very hip.

So be hip like my fuzzy monkey and I, and drink yourself some Kefir.
Be good to yourself, I say.

Help From the Hubby

2006-02-17T20:28:00.000-08:00

In my quest to feel better, healthier and more nutritionally responsible - one of the items I have chosen to sacrifice at the alter of health is wheat. I'm not completely slaughtering it, by any means, but maming it, yes. It's sort of an experiment to see if I feel any difference in the levels of my overall energy and wellness. I haven't decided how long I will abstain from gluten intake, but I assume at least a few weeks to a month. This will be my first challenge.
Oh, and for all who didn't know, but might care: Red Vines have wheat in them. Oy Vey! I might as well sever an arm while I'm at it.

Hubby was kind enough to offer his culinary services last night. When he puts his mind to it, he can acclimate himself to the kitchen like a pro. Score!

Blood Orange Salmon

2 Sockeye Salmon filets
Olive Oil
1 small lemon
1 small blood orange
1 bunch fresh dill
dash garlic powder, sage
Salt & Pepper
Bay Leaves

Preheat oven 325 degrees F

1. Place each salmon filet on it's proprietary square of foil.
2. Cover each fish with half the ingredients above.
3. Wrap fish in foil. Cook for 15 minutes

Being true to form, the hubby will not use measuring spoons or cups (contrary to my pleas). So I guesstimated. But salmon tends to be forgiving when it comes to ingredients and their measurement. If it's good quality, less is always more. Of course you can use any type of salmon. We have experimented before by purchasing a more expensive King Salmon along with a less pricey Coho Salmon. We preferred the Coho. Obviously price does not necessarily reflect taste, but more likely the availibilty and difficulty of the catch.

Warmth By Butternut

2006-02-16T20:15:00.000-08:00

If you look at the recipe, you might think we were baking a pie. But it's soup! Yeah, very yummy, too. And with almost freezing weather around the Great Pacific Northwest, warm and cozy soups become a staple in our household- at least until Spring comes 'a knockin.

Sweet Butternut Squash Soup

1 red onion, chopped
1 butternut squash,diced into chunks
3 carrots, peeled and chopped
1 apple, cored, peeled and chopped
2 garlic cloves, thinly sliced
4 cups chicken broth
1 tsp dried rosemary
1 Tbs butter
2 oz cream cheese
1 Tbs brown sugar
2 tsp cider vinegar
1 tsp salt, to taste
1/2 tsp pepper, to taste
1/4 tsp nutmeg

1. Combine all ingredients and place in crock pot. Cook for 7 hours on low.
2. Use slotted spoon and transfer veggies to a food process. Slowly incorporate liquid and puree until it reaches a desired consistency.
3. Discard the remaining juice, place the puree back into crock pot, and keep warm until it's time to grub.

Variation: You can always cook this stuff over a stove if you don't want to spend the time with a slow cooker, but I find it easy to prepare the ingredients the night before, and put it in to cook before leaving for work.
By the time I come home, it's only about 20 more minutes of work - and that's it.
Easy.

Waxing Physiological : A Mojito Moment

2006-02-15T09:13:00.000-08:00

This is good stuff in a jar. Tasty, but left me a bit confused. What's in a Mojito? What's it all about?

While contemplating the differences between Mojito - the drink, Mojo - my grandma's [Abuela's] Yucca flavoring, and Mojito - the TJ's interpretation of a Cuban flavoring, I reached an epiphany.
Though a somewhat non-sequitur stream of thought, I figured my readers might appreciate my candid real-life randomness.

The food we take into our bodies, the food we don't take into our bodies, and the nutrients our God-given biological makeup require, are amazingly critical to our well-being. And, as of late, I've been feeling the effects of that concept. I've been feeling quite ill. I've felt slightly sick for years. Not so dramatically ill that a doctor is an obvious imperative, but subtly enough to know it could catch up with me.

I could liken it with boiling a frog. You throw it into a pot of cold water, increase the heat a few degrees at a time. The whole time, the frog being unaware it's slowly being turned into dinner. Then KAPLOW! You got yourself a boiled frog.

Fact : My strength and my weakness - I can be incredibly stubborn at times. Stubborn in the fact that I'll maintain pre-conceived principals I've always subscribed myself to and refuse to alter that idea/perception. I have been stubborn about changing my eating habits. And now this has to change.
Yes, gone are the days of wanton junk food binging. No more cookies for breakfast and red vines for dinner [yes, sadly I do it quite often. I am a shameful foodie.]
So now my body is yelling at me, telling me to listen and be kind to it.

I've spoken with friends who are allergic to wheat, dairy, or even sugar. I've known many different people who suffer from variations of auto-immune disease. I even know a few that revolve their diets around heart healthy meals and have to watch their cholesterol intake.
But I would love to hear from all of you readers out there in this microcosmic blog universe, what your experiences with food are. Let's take a dietary detour, if you will.

Monkey Gets Romantic

2006-02-14T14:49:00.000-08:00

Thai Tea, Demystified

2006-02-13T10:28:00.000-08:00

This weekend, I was allotted one free ticket to dine-out anywhere my heart desired. This is what happens when a certain someone decides to play golf all day long instead of spending it with the wifey. Angry monkeys are known to bite!
After mulling over our dining options, we opted for the tried and true - Thai food. Recalling a recent conversation with fellow co-workers regarding the merits of Thai Iced Tea, I decided to take advantage of my present circumstances. I wanted to know what was in this Thai Tea. So, finding an opportune moment with our waitstaff, I asked what ingredients were used in their beverage. She gave me a pensive and quizzical stare. She didn't understand a word I said. Note To Self: do not use uncommon words like 'divulge' when asking someone, unfamiliar with the English language, a question. I don't even think I know what that word means.
After failing to obtain the proprietary recipe from the local Thai joint, I went off into the world wide web to supplement my 'lack-there-of's.

I came across over a dozen different recipes for this tea, and all of them were relatively similar, and simple. Here's what I got, based on the most common denominator.

Thai Iced Tea

6 cups water
1 1/2 cups Thai tea
1/2 cup sweetened condensed milk, or more to taste
Crushed ice

Special equipment: tea sock

Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher. Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Top with condensed milk.

Monkey Notes:
The pictures I took in the restaurant came out blurry from haste. Even without the flash, my hubby was feeling self-conscious and embarrassed. So, out of consideration, I was making it quick: Tourist-Style. Since none of them were decent enough to stand alone, I did some Photoshop-ing and used a stylized picture rendering. Kinda wacky. Whatever works.

Get High on Fungi

2006-02-11T21:21:00.000-08:00

Porcini Mushrooms

Wild Boletus Mushrooms

Oyster Mushroom
Shiitake Mushrooms
Black Mushrooms
Button Mushrooms

"That's quite a variety of mushrooms you've got there," you might be saying out loud. "Yes, it is," I might be saying back, "but it's an exciting variety of textures, flavors, and dimensions of color that you'll have to try all in one dish!"
"How in the world do you plan on mixing all of these mushrooms in one dish?", you might be wondering. "Mushroom Raviolis with Mushroom Sauce," I might explain.
Now that we've concluded our mock conversation through this blog, allow me to also mention a few unfortunate facts about this dish (and my ineptitudes) in further detail.
Fact: I'm not very adept when it comes to making raviolis, seeing as I've never before braved the challenge. So it could only be expected that a foul up or culinary faux pas might occur. And it did. Out of every 6 raviolis that were placed in the pot of boiling water, only 4 or 5 actually survived without exploding. It was a travesty, and messy. The second batch I poked tiny holes in the top to allow air to seep through during the cooking. Same results. So I accepted the fact that in order to make these, a few good raviolis would have to be sacrificed for the cause. They were brave raviolis, and went down the disposal with pride. Taking one for the team. (BTW: Please fill me in if you have any suggestions or prior experience. Waste saddens me.)

The sauce, on the other hand, was a cinch. You could double the recipe, add a bit more broth, and serve it as a homemade cream of mushroom soup. Impress your friends. Very Yummy.

Mushroom Ravioli
in Wild Mushroom Sauce

Mushroom Ravioli
2 c marinated button mushrooms
1/4 c mushroom marinade
1/2 c Parmesan, grated
1/3 c pine nuts, roasted
64 wonton wrappers

Wild Mushroom Sauce
1 oz. dried wild mushrooms, coarsely chopped
1 c beef broth (or veg)
3 Tbs butter
1 small shallot, diced
1 tsp garlic, minced
1 1/2 c milk (or cream)
2 Tbs corn starch
1 tsp parsley
1 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 Tbs Parmesan + more for topping

Ravioli Directions:
1. In a food processor, combine Parmesan, mushrooms, juice, and nuts. Pulse until the consistency of a pate.
2. Place 1 Tbs. of the mushroom mix in the center of one wonton square. Brush water around the edges and top with another wrapper, be sure to remove any air pockets. Use a ravioli crimp* to trim and secure the edges.
3. Boil water in a medium pot, and gently drop raviolis in, one at a time. Cook for 3-5 minutes.
4. Place in colander and rinse with cold water. Let dry.
5. Repeat.

Sauce Directions:
1. Rinse dried wild mushrooms and soak in 1 cup of broth for up to 15 minutes, or until hydrated completely.
2. In a medium pan, place butter, garlic, and shallots in to cook on medium heat for 5 minutes. Raise heat to med/high and add milk, broth and cornstarch. Allow milk to boil, then reduce heat to medium.
3. Add mushrooms, spices, 1 Tbs Parmesan, and cook for 10 minutes to develop flavors and reduce liquid slightly.
4. Serve sauce on raviolis and sprinkle some more parm on top.

Monkey Notes:
* No ravioli crimps can be found in my kitchen, so I used a pizza cutter instead. It served its purpose well.

Myocardial Confections

2006-02-10T09:11:00.000-08:00

Valentine's Day is creeping up on us. For some of you, this is a chance to put your creativity and resources to good use for the one you love. Planning a romantic getaway, or a surprise gift you've been waiting all year to reveal. For others, this is a painful and distasteful holiday. One you're convinced was a conspiracy designed by the American media to dissolve any semblance of self-esteem and solitary happiness you once maintained. At one time in my life I held the latter stance; doing anything I could to escape the hellacious holiday. In fact, one year I actually managed to avoid it with cunning success. Left on a flight for Japan on Feb 13. Arrived in Japan Feb 15. Pure Magic. Like a time machine I had set to some sort of "Abort V-Day" Hyperspeed setting. It was brilliant.
Luckily my perception of this holiday has changed and matured into a true and sincere appreciation for all that is love-struck.

I made a visit to a tiny little, unassuming shop so aptly named Cookies last weekend. This 10-ft x 15-ft establishment is filled with every kind of cookie related product one could imagine: sprinkles, frosting, cookie cutters, stamps and mixes are only the tip of the iceberg. Since I planned on making heart cookies for this oh-so-lovely holiday, I made the trek to check them out.

I tried to design a few 'broken-hearted' hearts for all of you cynics out there, but they didn't turn out well at all. Maybe its Cupid undermining my anti V-Day efforts.

Cream Cheese Hearts
dipped in ganache

1 cup sugar
1/2 cup butter
1/2 cup cream cheese
1 egg
1/2 tsp vanilla
1/8 tsp nutmeg
1 1/2 cup pastry flour
1/4 tsp salt
1/4 tsp baking powder

1 cup semi-sweet chocolate
2 Tbs. heavy whipping cream
2 Tbs butter

Cookie
Preheat oven 350 F
1. Cream butter, cream cheese and sugar together. Add egg, vanilla and nutmeg and continue mixing.
2. In a medium bowl, mix flour, salt, and baking powder.
3. Incorporate into flour mix into the butter and sugar mix. Blend until smooth.
4. Place a good deal of flour on a surface and flour your hands well. Flatten batter with your palms and cut heart shapes. These are sticky, so be generous with the flour.
5. Bake for 10-12 minutes. Do not over cook.
6. Let cool. Yields 32 cookies

Ganache
1. Heat a medium sauce pan at medium heat. Place butter and chocolate in.
2. After chocolate has melted, incorporate the cream and blend well.
3. Dip cookies in and decorate as desired.
4. Set on wax paper and cool for 20 minutes to set.

Monkey Notes:
The cookie dough is slightly sticky and finicky to handle, but they firm up nicely after baking. So be careful with them. Maybe this can be used as some sort of a metaphor for love. Be gentle with your heart, and it will become aesthetically pleasing and tasty. Doesn't really work, does it? I tried.

City Ambles: Theo Chocolate

2006-02-09T14:36:00.000-08:00

About once a month I get a lovely email in my inbox from Judy's Book of Seattle. It highlights local businesses, services and community oriented activities that may interest the curious Seattleite. This month's feature advertised a free tour of the Theo Chocolate factory in town. Any time the words free and chocolate are placed in the same sentence, consider me there before the thought has even finished.
So there I was! I had just been given the equivalent of a "Golden Ticket" in my inbox - well, sort of.

*Note: One of the side effects of coming from my generation is the stigma associated with chocolate factories. I can't help but imagine Willie Wonka leading me through dancing oompa loompas and fully lickable backdrops. Gene Wilder really ruined it for me. Way to go, Gene.

Even though licking their tempering barrels was off limits, I was equally thrilled when they offered me some of their delectable Earl Grey chocolates, nib brittle bars and, my personal favorite, the lemon centered bite-size confections.
Not only is Theo the 11th Chocolate manufacturer in the US, they are also the first and only ALL ORGANIC Fair Trade manufacturers in the United States. What a special treat practically in my own backyard.

Theo Chocolate adapted its name from the genus Theobroma, from which the cocoa tree species comes. Pretty clever, isn't it?

Upon my arrival, I was warmly greeted by the sales and marketing directors (and chocolatiering visionaries), Debra and Pam. Pam was the tour guide for our eager and sugar starved group of 5. Being the 5th wheel is never any fun, but luckily I was able to fill that empty void with chocolate-type substances. I think that's a healthy approach, don't you?
These two ladies could fill a room with all of their excitement for organic chocolate. Pam's energy was almost contagious as she described each process and step of the chocolate making experience with ample enthusiasm. So much so, that I began having visions of starting my own factory with chocolate covered working monkeys wearing funny ribbons and flying bananas...And then realized I was insane and wondered what other organic things might be in my chocolates causing these visions.
All in all, it was a wonderful experience. I enjoyed learning about the process of creating delicious and socially conscious chocolates, as well as meeting two inspirational women who are pioneering the organic Fair Trade chocolate industry with more passion than you could imagine.
In my attempt to share the expedition amongst friends, I created a photostream of pictures taken from the tour. I also found a great resource that illustrates the process of chocolate manufacturing, just in case you were wondering.

Next Stop: Morocco

2006-02-08T20:57:00.000-08:00

I've had this crazy idea in my head to make North African food. I recently had Ethiopian food (which I LOVE), and I've been reading a lot about Tunisian cuisine, but I think it was the pre-made TJ's jar of Moroccan Tagine that really got me on this kick. The flavors were so exciting, that I had to give it a homemade go.
I decided to go with Mark Bittman's Chicken and Lentil Tagine for my initial pursuit . Tagine is not only the name for this Moroccan stew, but also for the pot that it's traditionally served in (just an FYI).
Quite honestly, I was intimidated by the spices. This was my first true use of the spice turmeric, and in this dish, it plays a prominent role. One of the main alterations to Bittman's recipe was exchanging the lentils for yellow split peas. I saw Bittman's substitution for the lentils, and I raised him a whole new substitution. No lentils? Bittman says use chickpeas. No chickpeas? I say use yellow split peas. No yellow split peas? The hubby says make yourself a hot dog, sit yourself down on the couch, turn on the television, and forget about it. Yeah, you wish.

Aren't the colors gorgeous?
I used a green & yellow pea combo that turned out nicely.

Moroccan Tagine

1 Tbs butter
6 chicken wing parts
1/2 onion, sliced
1 tsp garlic, minced
2/3 c chopped tomato
1 cup raw spinach, washed
1 jalapeno, seeded and diced
1/4 tsp cinnamon
2 tsp turmeric
4-5 cups water, divided
1 cup split peas (yellow/green)
1 tsp kosher salt (or to taste)
Freshly ground pepper

1. Melt butter in a large sauce pan. Lightly season chicken parts with salt and pepper. Cook chicken in butter on medium heat until slightly browned, about 10 min.
2. Add 2 cups of water, garlic, onion, jalapeno, spinach, and tomato. Cook for 10 minutes.
3. Add cinnamon, turmeric, S&P, and remaining water. Turn heat up to med/high and add peas.
4. Cover and boil for 5 minutes, then lower heat to simmer for another 20 minutes, or until peas are tender.

Serve with jasmine rice.

Turmeric is what gives the dish that bright yellow color that is often associated with curries and N. African cuisine. The smell reminded me of ground mustard, but the taste is very unique. I was pleased with my first tagine/turmeric experience, and look forward to the next.
Remember, fear is a cook's worst enemy. Go forth my intrepid chef, and cook yourself something Moroccan.

Pomegranates to Shake a Stick At

2006-02-07T22:03:00.000-08:00

In no way am I advocating that a person spend his or her hard earned cash on exorbitantly priced foo-foo juices that purport to heal the blind and give a man 20 year old vigor after only 15 ounces. But, it just so happens that I came into an abundance of a certain well known brand of this sort and am trying my darndest to prevent waste. (And by "coming into" I mean that in the most legitimate and un-Godfather-ly kind of way. Fuggeddaboudit.)

So on my quest to prevent waste, I've incorporated pomegranate juice into almost every recipe possible. I'm serious. I'd rinse my vegetables with this stuff if I wasn't convinced it would taste aweful.
So while glancing through Elise's Simply Recipes website I noticed a wonderful cranberry nut bread recipe that seemed perfect for gaining distance towards my desired goal.

Cranberry Walnut Bread

2 cups flour
3/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1 cup dried orange flavored cranberries (from Trader Joe's)

3/4 cup pomegranate juice (i used a pom/mango/apple/etc blend)
1/4 cup butter, melted
1 egg, beaten

Pre-heat oven to 350°F

1 Mix the dry ingredients in a large mixing bowl. Add the cranberries and walnuts.

2 Blend together juice, butter, and egg. Slowly incorporate the flour, cranberry, nut mixture.

3 Pour into a greased 9x5 or 8x4 loaf pan. Bake at for 50 to 60 minutes or until done.

I thought this was a perfect breakfast bread. Fruity, but not too sweet. It was a bit crumbly inside, but the crust was, well, crusty. So the balance of texture was perfect, in my opinion.

And, as always, substitutions are a good idea. The pomegranate tasted wonderful (and gave the bread a nice, bright color), but orange juice was used in the original recipe. Do what you will, but spare your pocket book if you can. Or make your own juice. I'm sure there are some interesting methods for juicing pomengranate seeds out there. They stain like the dickens, so juice while wearing an old tie dye (throw some daisies in your hair for good measure). Enjoy.

Fried Virtue

2006-02-05T17:29:00.000-08:00

Patience is a virtue. So is holding your tongue before you speak. And maybe you shouldn't make a hat that says 'Seahawks Champs' well before the Super Bowl. A bit presumptuous, aren't we?

Well, even though our Hawks didn't win, the good food was there to lift our spirits a bit.

Tangy Spring Rolls
1 1/2 cups peanut oil
25 Spring Roll Skins
1/2 head of napa cabbage, coarsely chopped
1/2 bunch spinach, coarsely chopped
2 carrots, peeled and grated
4 cups bean sprouts
6 green onion stalks, cut into 2-inch pieces
1 cup peanuts, finely chopped
1 tsp fresh ginger, minced
1/3 cup rice wine vinegar
3 Tbs. sesame oil
1 egg, beaten

Sweet Red Chili sauce (Thai Kitchen brand)

1. Mix all of the veggies in a large bowl. Add the ginger, peanuts, vinegar, and sesame oil and toss to coat. Cover and refrigerate for an hour or up to 8 hours.
2. Fill a large bowl with water for dipping the skins into. Prepare a clean work surface for wrapping the rolls. Prepare egg wash in a small ramekin along with a brush.
3. Immerse the skins in water for a few seconds. Lay on work surface, place about 1 1/2 Tbs. of the vegetable mixture near the edge of the wrap. Tightly roll and fold sides in. Brush egg wash on the tips to secure wrap.
4. Get angry because it's not rolling properly and they keep falling apart and they look stupid. Throw a dish towel. Pick it up. Apologize to your hubby for yelling at him. Proceed to step 5.
5. Heat oil on med/high heat in a medium sized pan. Place rolls in for 3-5 minutes, turn once. Set on a napkin to absorb excess oil.
6. Serve with sweet chili sauce.

Monkey Notes:
The fun thing about these rolls is how much flexibility they offer. You could throw almost any sort of veggie inside, and it will taste great. If frying isn't your thing, you can eat these rolls raw, steam, or bake them in the oven for 7-10 minutes. Get creative. Just don't let them frustrate you. It took about 7 tries before my rolls looked edible. Treat them nicely, and they'll return the favor. Like I said, patience is a virtue.

Birthdays To Stop A Heart

2006-02-04T13:55:00.000-08:00

Happy Birthday my little Orchid! A year ago, this Valentine's Day, my hubby bought me this beautiful Phalaenopsis Orchid at Trader Joe's. I'm assuming it blossomed a few days before he purchased it. So, much to my surprise, I found a blossom had opened last night. How beautiful it is. Not bad considering the first stem blossomed twice, and this is a whole new stem that started growing about 9 months ago. Most of my previous orchids died after a few months of neglect.
The hubby would like to mention that this orchid's survival success was due to the 'out of love' purchasing methods. Oh, how sweet.
My school of thought would lead me to believe that it was tender care and delicate watering methods that produced such desirable results. A difference of opinion.

I don't know how it happened. But it sure is a beaut.

My mother-in-law is often sharing her famous recipes with me. Especially at the beginning of my marriage, when I was a true novice in the kitchen, these were necessary measures to keep a hubby happy.
Here is one of her more popular (and easy) recipes I've adapted to my own repertoire.

Sausage Cheese Biscuits

1 lb. Italian sausage
1 lb. sharp cheddar cheese (shredded)
2 C. biscuit baking mix (Bisquick)
3/4 C. water

Cook sausage and drain off fat and cool completely. Mix water and baking mix together, then add the rest of the ingredients, mixing well. Roll into 1 inch balls, place on cookie sheet 2 inches apart. Bake in 400 degree oven for 12 to 15 min. or till puffed and brown.

This recipe is so simple I was tempted to tamper with it. But I figured I should leave good enough alone. Serves as a wonderful breakfast too. Oh, and in case you were resolving to lose weight (New Years), put it on the back burner, baby! This is high in fat and bad for you, but gosh darn it you've earned it. Yeah! Here's a nifty compromise, be like me and do jumping jacks while it's baking in the oven. That MORE than makes up for it.

Save a Fork, Use a Straw

2006-02-03T09:42:00.000-08:00

If your anything like me, you've had a tiresome and strenuous week. So much so, that the idea of chewing your food just doesn't appeal to you. Relax, take your shoes off. I've got good news. It just so happens that I've designed a food that can facilitate your indolent persuasions . Drinkable Mashed Potatoes. Some may call it gross. Some might call it disturbing. I choose to call it 'convenient'.

Horseradish Mashed Potatoes

5 medium Russet Potatoes
2 chicken bouillon cubes
7 Tbs. butter, room temp
1/2 c. milk
1½ tsp salt
½ tsp pepper
5 cloves garlic, minced
2 tsp horseradish

Wash and peel (optional) potatoes before placing them in a large pot. Place enough water in pot to cover potatoes and add chicken bouillon. Let water come to a boil. Reduce heat to a simmer and cook until potatoes are fork tender, about 30 to 60 minutes depending upon size.

Drain the potatoes and place them in a mixer. Use mixer to mash potatoes, while slowly incorporating the ingredients until potatoes are a smooth, creamy consistency. Yields 4 servings.

Monkey Notes:
There were no straws readily at my disposal during the making of this product. Consequently, I was unable to place one in the photograph to complete the full effect. I was also unable to establish whether or not one can actually suck the potatoes from a straw. It remains a mystery. So as a curious and devout reader, I encourage you to try this at home in your spare time. If it works, don't forget to thank me for the tip. Slurp slurp!

A Tasty Tickle

2006-02-02T10:53:00.000-08:00

I hope you all saved that extra cup of pumpkin puree (I froze mine) because we're about to put it to good use.
I chanced upon a rather unique and exciting recipe from a [slightly] well-known Californian chef by the name of Jill Davie (owner of Josie Restaurant). The ingredients were not your typical pantry fare, and I pushed its oddness even a tad bit further, purely out of necessity. (I realize this may be alienating some of my readers by using 'odd' ingredients and slightly obsure finds, but maybe this will cause the one 'wild hair' you've got on your head (or back, or nose) to tickle you to change. You only live once, you know.)

As long as you know the secret hand shake, you can continue reading (I'm sorry, did I alienate you some more?)

Coconut Flake Shrimp with Pumpkin Curry Dip

Shrimp
20 medium sized shrimp, deveined, shelled
1 1/2 cup shredded coconut
1 cup cornstarch
1 cup pomegranate juice*
1 small egg
big pinch of salt
Peanut oil*
Bamboo skewers, soaked in water 1 hour

Sauce
1 cup canned pumpkin puree
1 Tbs curry powder
3 Tbs dark brown sugar
1 cup coconut milk
2 key limes, juiced*

Shrimp Directions:
1. Whisk together in a medium bowl the cornstarch, juice, salt, and egg.
2. Place coconut flakes on a clean plate.
3. Work the shrimp like an assembly line. Dip in batter, coconut, then skewer. Repeat.
4. Heat peanut oil in a skillet on med/high heat. Place shrimp skewers in and cook for 4 to 5 minutes, turning once.

Sauce Directions:
1. Heat a small saucepan and throw in all the sauce ingredients. Mix thoroughly.

*Monkey Notes:
All of these items can be substituted in some shape or form based on availability.
-Pomegranate juice happened to be in my fridge, but the original recipe calls for beer and soda water. Anything effervescent is best (sans Alka Seltzer).
-Key limes can of course be substituted with one regular lime. Key limes are smaller and have a sweeter taste that I love, though.
-Peanut oil can always be substitued with Canola or vegetable oil. Just make sure its got a high flash point.

Eggplant Appreciation 101

2006-02-01T14:01:00.000-08:00

After surveying a variety of opinions and insights regarding eggplant, I noticed a pattern in the responses. Most of them involved cries of "yuck", "eww", or at best, a blank stare.
This ignited an overwhelming determination in me to reverse such unsubstantiated, hurtful, and apathetic reactions toward this vegetable from a snarling 'yuck' to a satiated 'yum'. Was this mission an impossible one?
..sigh....What a burden to carry on my shoulders, I think.

But wait! First I had to quell my own apathetic and dispassionate views of eggplant. It has such a lovely purple and velvety skin that has always caught my eye when produce hunting, but I've never had outrageously exciting eggplant experiences that would lead me to make such a purchase. I have no gastronomical recounts that incite warm fuzzies or fond flashbacks.
So before trying to change everyone else's opinion, I figured I should start small, and focus solely on my own.

And how did I propose such reformation? By adding a little bowtie pasta and garlic to the eggplant. Why not?
**Wouldn't it be great if the rest of the world's problems had such simple resolutions? Alright Israel and Palestine, stop trying to kill each other and eat your bowtie pasta. There you go. Much better.

This is a rough interpretation of Jamie Oliver's Eggplant Rigatoni that I figured I'd have a go at.
I don't know that I'll necessarily have "warm fuzzies" when I recount this meal, but it did taste mighty de-lish.

Bowtie Eggplant on Spicy Lavash Crisp

1 firm ripe eggplant, halved
Olive Oil
3 garlic cloves
1/2 red onion, sliced
1-2 roma tomatoes, halved
1/2 cup marinated mushrooms, diced (if fresh, add a bit more balsamic to the recipe)
1 Tbs. balsamic vinegar
Salt and Black Pepper
1/4 tsp crushed red pepper
2 tsp basil
1 Tbs. parsley
1/4 cup heavy cream
1 cup vegetable or chicken broth
1/2 lb bowtie pasta
Parmesan cheese

Spicy Lavash Crisp
a few piece of lavash bread
olive oil
1 tsp kosher salt
1/2 tsp paprika
1/8 tsp cayenne

Preheat oven to 350 degrees F

Eggplant:
1. On a foil covered pan, roast the eggplant, tomato, onion, and garlic for up to 30 minutes. You can oil, salt, and pepper the veggies before roasting, if you'd like (yes I would like).
2. Cook the pasta in boiling, salted water, drain, and set aside.
3. With a spoon, remove the seed from the eggplant and peel off the tough skin. It appears to be moosh. This is good. Put the moosh in a large, lightly oiled skillet. Add the remaining ingredients and simmer on low heat for 10 minutes.
4. Mix in the pasta. Sprinkle some parmesan on top.

Crisps:
1. Mix the oil and spices together. Brush on the lavash and place in toaster or oven until baked to your preferred crispiness.

Feeling warm fuzzies? Go see a doctor.
Just kidding.

Meadow Muffins or Cowpies?

2006-01-31T09:29:00.000-08:00

My co-worker has informed me that the photo taken for this particular post looks much like cow poo on a bed of grass. What a keen observer he is. So approach with caution, if you must. But I'll stand by my turkey loaf with dignity and pride when I say it tastes mighty good. There's nothing to be ashamed of , my little loaf. Don't let cow poo get you down.

Go ahead, scroll down and look for yourself. Then scroll back up and keep reading. Good job.

Fennel seed is a spice I just recently purchased and have never before had the privilege of using. I know the spice, I've eaten it in many Italian dishes, but I've never forged a true relationship with it. Sage is also one of those herbs I've only recently become acquainted with. It reminds me of thanksgiving (stuffing), but now that I've grown comfortable with it, I use it whenever the chance presents itself.

Fennel has a spicy (but not hot) quality about it, while Sage has a sort of woodsy undertone. Hard to explain, but the combo is fantastic.

The recipe I found was actually for sausage, but I decided to turn it into a 'turkey loaf' instead. A lot less work. Ok, purge the cowpie images from your head before you continue. Thanks.

Turkey Loaf

1 tsp olive oil
1/2 c onion, diced
1 apple, diced
1 lb ground turkey
1 small egg, beaten
1/4 cup bread crumbs (about 1 1/2 bread slices)
2 Tbs. heavy cream
1 tsp sage
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp fennel seed
1/2 tsp. crushed red pepper
1/4 tsp garlic powder

Preheat oven to 350 degrees F

1. Place oil in a saute pan on medium heat. Cook the onions and apples until tender (about 10 min.). Set aside to cool
2. In a medium bowl, mix the spices, herbs, cream and turkey together. Add the onion and apple.
3. Place mixture into a loaf pan and cover with tin foil. Bake for 30 minutes. Take foil off and bake for another 10 minutes. Drain excess fat from pan, if necessary.
4. I served it on a bed of raw spinach. By the time we ate, the spinach was slightly cooked. Very good stuff.

Holy Basil, Batman!

2006-01-30T22:25:00.000-08:00

Once again, I made a compulsive purchase at the local produce stand: Basil. Now, this did not appear to be your everyday 'wonderbread' varietal. But what was it? I wondered "Could this, in fact, be HOLY basil?" Hmmm, curious.
I took it home, carefully washed it, and studied this herb to determine its species. It had a strong, yet sweet anise aroma, and bright, purple stalks. Well, that was the dead give away. This was not THE holy basil, but, in fact, Thai basil. Don't be saddened by the news. Though the adorning presence of such sacred herbatude would have been a treat, I was equally pleased with this humbled relative.
No matter, I figured it would be fun to turn it into a pesto. Traditionally, Italian round leaf basil is used when making a pesto (an obvious statement, considering the origin of pesto itself), but the Thai basil lended a whole new dimension of flavor to the pesto, and the results were well received.

That made about 1 1/2 cups of pesto. Isn't it purdy?

After de-stemming, washing, and stuffing it into a food processor, the blended results are about half the quanitity one might expect.

Pesto Pizza

Ingredients:

1 bag of pre-made Trader Joe's Pizza dough (garlic & herb variety)

1 1/2 cups pesto (recipe below)

1 lb mozzarella cheese, grated

1 6 oz jar marinated artichoke hearts, drained

1 large red bell pepper, julienned and roasted

2 chicken breast pieces, lightly seasoned*

olive oil

salt & pepper

Pesto
3 bunches of basil
1/2 cup of roasted pine nuts
1/2 cup parmesan
3 cloves garlic
1 1/2 tsp salt
1/2 tsp pepper
1/2 cup olive oil

Pesto: Blend in food processor until creamy.

Pizza: Preheat oven to 350 degrees F
-Flour your surface, hands, and any other part of your body that may come in contact with the dough. I used a cookie pan and rolled the dough out to completely cover the bottom.
-Spread the pesto on the dough to coat. Sprinkle half of the cheese, roasted bell pepper, artichoke hearts, and chicken
-Sprinkle the last of the cheese and some extra pine nuts, throw it in the oven for 20 minutes, and prepare your taste buds.

*I seasoned the chicken with a bit of italian blend seasoning, garlic powder, and salt and pepper. Then I threw it in a foreman grill, let it sit to cool, and diced it up.

So you want to Meme Me, eh?

2006-01-28T14:57:00.000-08:00

This is a case of monkey-gets-tagged, or meme'd, as the kids are calling it these days.
According to answers.com, a meme is:

A unit of cultural information, such as a cultural practice or idea, that is transmitted verbally or by repeated action from one mind to another.

Apparently this meme business is best compared to a game of 'tag'. One person starts a series of questions, ideas, or thoughts, and each person meme'd must respond aptly. This person then continues the process by sending a meme to the next victim(s).
Reminiscent of an email chain, but without lofty promises of lasting love and abundant wealth.

So Brandon, of Something In Season, passed along the meme to yours truly for the next round of "truth or dare" type confessions. The topic? 10 interesting things you didn't know about me. Um, I choose dare, please...

*Note: I just realized I unintentionally turned 'meme' into a verb. I hope this does not offend sensitive parties [mom].

10 (Semi) Interesting Things You Didn't Know About Me:

1. I'm a twirler and a nibbler. I twirl my hair and nibble on my fingers. Now, if you've spent any time with me, this would NOT qualify as one of the '10 things you didn't know about me", but seeing that all of you out there in this Bloggaverse can't see me, this is news - and an annoying habit.

2. I'm not a big eater. I hate pictures. But here I am cooking and clicking away. What's happening to me??

3. I studied Ethnomusicology at UCLA. Please don't ask me what that means. I'm still trying to figure out what I spent those 4 years of my life actually learning.

4. Heidi Fleiss once asked me if my band would perform at a party of hers. Seriously. No joke. Now the question is : did I?.....(are you kidding me? It's Heidi Fleiss. Creepy)

5. I traveled through Europe alone for a month with nothing but a pair of bowling shoes, 10 pounds of clothing in my bag, and a lonely planet book. I survived. And have stories to boot.

6. I was the house sound engineer for a band called 'Kara's Flowers' while in college. They might be better known as Maroon 5 to all of the youngin's out there. My only claim to fame. And now I'll hang my head.

7. My hubby is my hero. We met one day when a creepy old man called 'Cotton' refused to leave me alone. I noticed the hubbie-to-be's kind demeanor and mouthed 'Help Me' to him. In no time he was there to rescue me from the nefarious Cotton, and whisk me off to safety. (put-putit-TAA!! The trumpets sounded) Or something like that. We got married 8 months later.

8. I can make noises just like a dolphin, on command. It's a lovely party favor and great for breaking the ice in a stale crowd. Or, just annoy a neighbor. You should try it some time.

9. When I was younger, my eating habits were less than sophisticated. I once ate so many carrots, I literally turned orange. On occasion, my mother would find me in the backyard sucking on lemons or eating dirt from the potted living room plants. So, if you were entertaining the idea of whipping up one of my recipes, you may want to sit on that. Oh yes, and refer to item #2, just for good measure.

10. And last, but certainly not least: my hubby and I are both sober alcoholics - clean and happy for almost half a year. It's been a tough road getting here, but life is too sweet to drink it away.

And now I meme:

The Amateur Gourmet
Let's hope he's game.

Monkey Feet

2006-01-27T09:16:00.000-08:00

Let this post be a testament to the true yumminess of those Seahawk wings I made last weekend. I was begged, bribed, and sweetly coerced into making them again. So this allowed for another photo op. Only because I am a bit persnickety (what a fantastic word) about my photos, I reposted a new photo of my wings. The original photo made my eyeballs hurt. So hopefully no confusion abounds.

A small and unknown fact: I'm not a big fan of blue cheese, nor am I a big fan of the dressing in which it sometimes resides. But sticking with tradition, I figured it would behoove my wings to have some blue cheese companionship. So I made some. Now, don't listen to me when I say it was gross. My taste buds have association issues between blue cheese and feet; you'll have to excuse them today.

Blue Cheese Dressing
-from Allrecipes.com

3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

Mix it all up, plug your nose, and eat!

I figured if I couldn't eat it, I might as well fix it up real nice and take a picture of it. So that's what I did.

BTW, I'm still pondering my 'meme'. This is more difficult than expected....

Not-So-Soupy Soup

2006-01-26T10:02:00.000-08:00

Every year, as a Christmas bonus, the hubby receives a nice spiral-sliced, honey-baked ham from his gracious employer. Usually this gets divided up and stored for later partaking. So, in an attempt to clean out the freezer (a clean freezer is next to a godly freezer), out came the last piece of ham.
I'd love to take the credit and say this was intentional, but what came of this ham-potato soup was more of a scalloped potatoes meets goulash dish. Confusing soup with scalloped potatoes and goulash breeds culinary chaos (didn't your mama teach you that?). Go figure, you can have unabashed cooking fun while promoting kitchen anarchy all at the same time! Well, if that's your thing....
So, read below, OR make your own undefined dish of mayhem - and let me in on it.

Ham and Potato Not-So-Soup

3 potatoes, peeled and diced
1 stalk celery, diced
1/2 cup chopped onion
3 cloves garlic, minced
3/4 cup diced cooked ham
2 cups water
1 tablespoons beef bouillon granules
1/2 tsp pepper
1/2 tsp sage
1/2 cup milk
2 Tbs. flour
grated cheese

1. Combine the potatoes, celery, onion, garlic, ham and water in a deep pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the beef bouillon, sage, and pepper. (refrain from adding salt until you taste it. Precooked ham is very salty on its own.)
2. In a separate medium bowl, whisk the milk and flour together until creamy.
3. Stir the milk mixture into the pot, and cook for another 10 minutes, or until it's the desired consistency.
4. Serve with your favorite cheese sprinkled on top.

Makes 2-4 servings

Yes, and apparently I've been "meme"-ed, so i'll be back to explain. Stay tuned...

P.S. Use the leftovers to make breakfast. Put it in a pan, add a few eggs, extra cheese and you've got yourself a yummy hash.

January Pumpkins

2006-01-25T09:01:00.000-08:00

If anyone, out there in cyber-land, has been wondering what to do with that last can of pumpkin puree from the holiday season, here you have it: cookies (but, of course). This recipe only uses one cup of the pumpkin puree, so I'll offer up some suggestions for the other cup in a day or so.
By the way, pumpkins are good for you, so stop feeling guilty and start preheating your oven!

Iced Pumpkin Cookies
-adapted from allrecipes.com

2 1/2 cups pastry flour
1 teaspoon baking powder*
1 teaspoon baking soda*
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup raisins (hubby's wise suggestion)

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, mix the sugar and butter until creamy. Add pumpkin, egg, vanilla, and raisins to the mixture. Add the dry ingredients. Drop on cookie sheet by tablespoonfuls.

Bake for 15 minutes in the preheated oven. Let the cookies cool before adding the icing.

Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

*Monkey Facts:
Ever wonder what the difference is between these two leavening agents? Here is an article that will enlighten you with this knowledge.

The 69 Cent Avocado

2006-01-24T09:30:00.000-08:00

Our local produce stand has such a great deal on avocados these days. (And all of you backyard avocado-pickin' Californians can keep your mouths quiet...)
So I bought a few of these green lovelies and tried to put them to good use: guacamole, rejuvenating face mask, fake ghostbuster goo, and my favorite - a companion to salmon. The latter is a rather tasty, and functional use for the avocados. So this is the feature for today's post.
I thought it would be fun to put patè in an avocado peel; and trust me, it was fun. But, unfortunately no one could tell from the picture. What a sad waste of wit. You can still use your imagination. Oh yeah, and save the ghostbuster goo for another season, will ya?

Salmon Patè with Rye Crisps

1/8 tsp of each: dill, lemon juice, garlic powder, salt, pepper
6 oz canned salmon, skinned, deboned, and drained
6 oz Neufchatel or cream cheese
1 green onion, thinly sliced
Rye Bread, sliced and toasted
Avocado, sliced with lemon juice, salt & pepper

In a food processor, blend the salmon, cheese, onion, spices, and lemon juice until smooth.
You may want to refrigerate for 30 minutes to set.
Toast a few slices of rye bread to your preferred crispiness. Slice some avocadoes and season with a little salt, pepper, and lemon juice (this helps prevent browning, so it's probably a good idea).

Go Seahawks Wings!!

2006-01-23T17:00:00.000-08:00

..or Panther Parts. Depends on which team you'd rather be eating.

Two big football games were on this Sunday (Broncos v Steelers and Seahawks v Panthers), leaving me to wonder "what shall I make today?".
Duh! Only the most obvious football snack there is: buffalo chicken wings. Or, in this town, Seahawk Chicken Wings.
By the way, GO SEAHAWKS!!

The hubby claimed that these were possibly the best he's ever eaten. Thus coining the name Monkey: The Wing Maker.
I hope that nickname doesn't stick.
So let's cut to the chase and start cooking, all you Wing Maker wanna-be's.

Baked Seahawk Wings

20 chicken wing pieces
1/2 cup butter, melted
1/2 cup hot sauce
2/3 cup tomato sauce
1/4 cup buttermilk
1 1/2 Tbs. chili powder
1 tsp cayenne
2 Tbs. honey
2 Tbs. brown sugar
1 1/2 tsp vinegar
1/4 tsp of each: onion powder, garlic powder, white pepper, salt

Preheat oven to 400 degrees F.

1. Bake wings for 30 minutes. Meanwhile, mix remaining ingredients in a saucepan and cook on stove top for 5 minutes.
2. Place sauce in a re-sealable container and throw wings in. Shake to coat.
3. Return wings to oven for another 10 minutes.
4. Repeat step 2 and 3 as many times as you can until the sauce it finished or the wings are baked to a crisp. Whichever comes first.

Monkey Tip: I set the broiler on for the last 3 minutes to get the skin nice and crispy. Be careful not to burn them. The broiler tends to do that if it's not carefully tended.

Monkey Does Havana

2006-01-22T20:39:00.000-08:00

I am pleased to announce that the finger wounds that I sustained the other evening were substantially better by this afternoon. Only a few bandaids and a pitty party before I was back into full form. And thank you, faithful readers, for the care and concern.

Now, before we begin today, let me just start by saying that I am a bad, bad Cuban (or semi-Cuban, or demi-Cuban, or 'un poquito' Cuban, or etc. etc). I've never truly learned to cook Cuban food. Nor, up until recently, had I ever cared to.
Yep, I said it.
Technically, I have a variety of excuses at my disposal, should I ever be required to use them (i.e. being only half Cuban, knowing only a limited amount of Spanish...). But feeling rather comfortable with all of you in this blogosphere, I'm inclined to come clean. No excuses here.
This evening constitutes my second or third time making Arroz con Frijoles Negros (Black Beans and Rice) from scratch, and it was certainly my first time making Carne Frita (Fried Beef). But, if I do say so myself, it turned out pretty good, as well as authentic.
So through my guilt and shame, I have managed to find redemption. I can finally call myself a true Cuban. Oh, and I'm going to have to pick up that whole "talking way too much" thing. But, maybe on a later date.

Cuban Black Beans with Carne Frita

The night before:
Boil a 1 pound beef brisket in a stockpot with 12 cups of water, 4 bruised garlic bulbs, 1/4 cup dehydrated onions, 1 Tbs. peppercorns, 3 bay leaves, and 2 Tbs. Sea Salt. Bring down to a simmer and let cook for about 4 hours. Remove the froth that forms immediately at the top with a slotted spoon, and repeat every hour or so. Let cool and place stock pot (meat and broth) in refrigerator over night. Remove layer of solid fat from the top the next day. Strain liquid into a separate container.
The broth will be used in your beans and the beef will be fried. Get it? Cool.

So here's the recipe.

Frijoles Negros
1 lb dry black beans, soaked overnight
10 cups of beef broth (or water)
2 cups of water
2 bay leaves
2 cups Sofrito, minced in a food processor
1/2 cup onion, chopped
3/4 cup bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 Tbs. cumin (an un-authentic addition)
1 1/2 tsp chili powder (also an un-authentic addition)
1 Tbs. white vinegar (or 2 Tbs. cooking wine)
1 tsp salt
pepper
handful of raisins (optional)*

Carne Frita
1 pound beef brisket, cooked and cut into 1 inch chunks
1/2 cup almond oil*
Kosher salt

Beans:
1. Place the ingredients for the beans in a stockpot and cook on medium-high heat for 1-2 hours.
2. Serve with a side of white rice, avocados and tomatoes.

Beef:
1. Place oil in a deep skillet over high heat.
2. When oil is very hot, place enough pieces of meat to coat bottom of pan.
3. Fry for 2 minutes, and turn to fry second side.
4. Place on dish covered with a paper towel. Sprinkle with salt.
5. Repeat process for remaining meat.

*Monkey Notes:
Refined Almond Oil has become my new best friend. It contains mono-unsaturated fat, which is one of those 'good-for-you' fats, it's light in color and virtually odor free, and it has a high flash point; making it a perfect alternative for frying foods. It tends to be a bit pricier than regular vegetable oil, but trust me on this. It doesn't make your house smell like a fast food joint after you've fried an okra or two. That, and you can actually taste the flavor of the food you fry versus tasting the oil.

*And what's with the raisins? Well, I figure raisins make any dish better. Even in the most unsuspecting application, these black little tasties of delight can bring a 'pop' to your dish that makes the crowd wonder "What was that little 'pop' in my dish?"
And how would I respond? You got it! My shriveled up little packages of sweet joy, the raisins.
I'll stop now.

Dangers in Tuna Noodleville

2006-01-21T11:47:00.000-08:00

Cooking can be a dangerous sport. Culinary tragedies occur ever minute in kitchens across the globe. Forks have wandered, unatended, into garbage disposals to meet their mangled dooms. Booby trapped pots have fallen from cabinets onto heads. Stove top grills have been carelessly left on for unsuspecting people who enjoy resting their forearms on stove top grills to read books (you know who you are). Salt has been mistaken for sugar. Metal has been microwaved.
But I am here to report the news of a very sad and devastating tragedy that has occured right here in our own blogosphere:
Mrs. MonkeyBites was wounded by the jagged lid of an aluminum can, just last night.
Yes, folks. It's true. But don't panic. The situation was handled calmly and without hesitation. The finger did lose a significant amount of blood (maybe 2 Tbs.), but only enough to cause slight woosiness and the occasional "woa is me" spell.

Here's the footage:

The Culprit

The Crime

All-in-all, a splendid meal did present itself in the end (with help from hubby due to the sporadic and potentially life threatening 'woa is me' spells).

Here's what was single handedly (get it?) created...

Tuna Noodle Casserole

2 6.5oz cans white Tongol tuna

2 carrots, diced

3 celery stalks, diced

2 potatoes, diced

1/2 cup onion, diced

3 garlic cloves, minced

1/2 cup peas

1 cup noodles (like macaroni)

1/4 cup milk

1/2 cup sour cream

1 10.5 oz can Cream of Chicken

6 oz grated cheddar cheese, divided

1/2 tsp Old Bay

1/4 tsp dill

1/4 tsp cayenne

1/4 tsp paprika

Salt and Pepper

15 Saltines (optional)

Set oven to 350 degrees F.
1. place the dices carrots, potatoes, onions and garlic in a microwavable dish. Place about 1/2 inch of water in the dish, and cover. Cook for about 4 minutes, stopping at 2 minutes to stir veggies. Set aside
2. Cook the one cup of noodles on the stove top until noodles are al dente. Strain and set aside.
3. In a large bowl, mix the tuna, cream of chicken, sour cream, milk, 4 ounces of the cheese, and all of the seasoning. Throw in the pease and other cooked veggies. Combine with the noodles and spread out onto a casserole dish.
4. Crush the saltines in your hands and coat top. Sprinkle with the remaining 2 ounces of cheese and a few grinds of the pepper mill.
5. Bake for 30 minutes. Serves 4-6.

A Treacle Matter

2006-01-20T10:35:00.000-08:00

Out of all of the dangerous and exciting things I have tried in my life, butter-nut toffee was never one of them. And, one could surmise, I have also never experienced making this sugary sweet.
While perusing through some recipe instructions, I noticed that this is a slightly temperamental dessert. It's very time and temperature sensitive, and requires a degree of organization that maybe muffins or a tuna casserole might not demand. In it's defense, the ingredients are minimal, and the process is quick and fairly simple (provided you can read directions and numbers on a thermometer).
The basic ingredients for toffee are butter, a type of sugar (white, brown, molasses, or treacle?), and a liquid (either milk or water). Everything after that is simply an embelishment by choice and taste. If you're in the mood for some adventure, try something truly unique and tell me if it passed the taste test.

My initial inspiration for this dish came from the creative well-spring that is the Amateur Gourmet's website. So very entertaining he is, Yoda.

Butter-Nut Toffee

2 c toasted slivered almond
1 1/4 c firmly packed light brown sugar
2 T. water
1/2 c butter (1 stick)
1 t vanilla
1/4 t baking soda
1 cup semisweet chocolate chips
shaved coconut (optional)

1.) If almonds are not already toasted, preheat oven to 300 degrees and spread them out on a cookie sheet to toast for 10 minutes.
Transfer 1 cup to an 8x10-in pan to coat bottom. Set aside the remainder.
2.) Pre-measure the baking soda and vanilla and set aside for convenient use.
3.)In a heavy, medium sized saucepan, combine the sugar, water, and
butter, and stirring constantly, bring to a boil. Stir often to prevent
burning until the mixture reaches 300 degrees (you may want to use a candy thermometer for accuracy).
4.) Remove the saucepan from the heat and add the vanilla and baking soda immediately. Pour the toffee mixture evenly over the nuts.
5.) Immediately scatter the chocolate pieces over the hot toffee. After about
5 minutes, spread the chocolate with a spatula in an even layer.
Sprinkle the remaining almonds, coconut, and any other odds and ends on top while the chocolate is still warm.
6.) Cool completely and break into pieces.

As you can see, I followed some conventional embellishments by using almonds, coconut and chocolate. But as I said before: Turn some crazy on this toffee and holler back.

Stir-Crazy

2006-01-19T09:13:00.000-08:00

Everyone and their mother has a recipe for stir-fry hidden away in their arsenal of cookbooks. It is the quintessential weeknight quickie. At least in my opinion. So I figured, in order to fit in with everyone and they're mothers, I should admit that I too have a stir-fry recipe up my sleeve. The one thing that sets this one apart from the rest? The cute carrot ringlets, of course. That, and it's mighty tasty.

Beef Stir-Fry

2 Tbs. sesame oil
1 pound flank steak, cut into thin strips
2 tsp red pepper flakes
¼ cup soy sauce
1 tsp cornstarch
½ cup beef broth
¼ cup orange juice
4 cloves garlic, minced
½ cup shallots, diced
½ cup green onion, sliced
½ green bell pepper, julienne sliced
½ red bell pepper, julienne sliced
12 ounces fresh mushrooms, sliced
3 cups broccoli
Salt and pepper to taste
Fresh Ginger (optional)
Cashews (optional)
Sesame Seeds (optional)

Mix soy sauce, red pepper, broth, juice, and cornstarch in a small bowl. Soak the beef slices in this marinade for 15 minutes.
Heat the sesame oil in a skillet over medium heat, and cook garlic, onions, bell peppers, and mushrooms, for a few minutes, or until tender. Season with salt and pepper to taste.
Add the beef to the veggies and cook for about 5 more minutes. Add marinade., cover and turn the heat down to simmer for about 15 minutes more.
Serve the beef and vegetables, along with the skillet juices, over some rice noodles. Top with grated fresh ginger, cashews, and sesame seeds.

And if stir-fry isn't your thing, but carrot ringlets are..? Here's how to make them.

Have Your Shake and Drink it Too

2006-01-18T09:01:00.000-08:00

A little twist on an idiom that feels oh-so appropriate for today.

After watching a segment on FoodNetwork about the history of milkshakes, I was inspired. There are some of us out there that love drinking coffee, but hate coffee flavored foods. Please don't turn your heads in disgust. Embrace the chocoloffee shake. Learn to love it. I promise it won't kill you.

Chocoloffee Shake

1 cup coffee flavored ice cream
1/2 cup milk
2 Tbs. chocolate sauce
1 Tbs. caramel sauce
1/4 tsp vanilla
a splash of coffee

Blend in a blender and drink.

Makes 1 serving

You may want to double the recipe to keep angry monkeys at bay. Or drink fast and risk the afflicting brain freeze.

The Caviar of Cambodia

2006-01-17T11:25:00.000-08:00

My carpool buddy recently informed me that Cambodian Caviar is considered a prized delicacy among South-East Asians. Ahh, you really can't get any more organic than that, now could you? Granted, I realize some people (hubby) will eat just about anything that's deep fried and garlicky. But, this is a real stretch. Even for some people (hubby).
My motivation for mentioning this slightly nauseating, yet entirely disgusting fact? I figured your appreciation for my food would grow ten-fold.

This may not be eight legs of fried goodness, but I'm sure you can find a place in your heart (and stomach) for it anyhow.

Artichoke-Rosemary Pork Chops

-courtesy of best dressed meals

2 tablespoons olive oil, divided

2 large shallots, sliced

4 large cloves garlic, finely chopped

1/2 teaspoon beef bouillon

1/4 teaspoon crushed red pepper

1 package (8 oz.) frozen artichoke hearts, thawed

4 (1½-inch-thick) pork loin chops

salt and pepper

2 tablespoons white balsamic vinegar

1 tablespoon chopped fresh rosemary

The only significant change I made to this recipe was soaking the chops in a brine for a few hours before searing.
1. Coat pan with oil over medium/high heat. Cook shallots, garlic, bouillon, red pepper and artichokes for 5 minutes, or until veggies are soft. Set aside.
2. Season both sides of pork with pepper. Use the same pan and add remaining oil. Turn heat to high and sear one side of chops and the fatty side for about 1 minute, or until brown.
3. Turn chops onto uncooked side. Pour in vinegar and deglaze bottom of pan. Add rosemary and cook for a minute.
4. Toss in the veggies,cover, and cook on low for 15-20 minutes.

Then, eat. Eat it all! Oh wait, and share. Don't eat it all. Share your not-fried-spiders with those you love. They will appreciate the not-fried-spiders. They will, I promise.

One Soggy Monkey

2006-01-16T10:41:00.000-08:00

27 days straight of rainy weather here in Seattle. Our rainy day streak finally ended yesterday, only to continue it's soggy saga again today. One whole day of reprieve. God is taunting us.
I took a stroll (well, I'm lying. I actually drove two blocks b/c I didn't want to melt in the rain) down to the local Monkey Grind for a cup of Joe and a little monkey camaraderie.

I wish the rain would stop.
How's your weather?

Pick a Peck of Picos

2006-01-15T10:38:00.000-08:00

The football playoffs (Seahawks vs Redskins) were Saturday night, so I decided to make some finger foods for the hubby. Normally I make a simple crostini covered in cheese and herbs, but hubby had a clever suggestion. Add some pico de gallo! A little temperature hot, with a little temperature cold. So, in combining these two cultures into one dish, I feared a potential culinary clash could erupt. Fortunately, only satisfied bellies became the result, and no apparent disrest.
In fact, Mexicans and Italians actually have quite a bit in common. Their languages are both Romantic languages. I could scream out the name "Antonio!" in a crowded room and both the Mexicans and Italians would beckon my call. Even their flags are similar (except for Mexico's eagle).

So, it's safe. Go forth and make your crostinis with a clear conscience.
I winged the pico de gallo (spanish for rooster beak, btw), but here is a close match. I added some color by throwing in a yellow tomato, but that's only necessary if you want to be a fancy pants like me.

Crostini w/ Pico de Gallo

8 slices (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup shredded Whiskey Cheddar (found at speciality food stores or Whole Foods)*
1 tablespoon chopped fresh parsley
1 tablespoon chopped basil
1 cup pico de gallo

*Don't worry kids, no need to show ID to purchase this one. Only miniscule traces of alcohol are found in this cheese.

1. Preheat oven to 350°. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper and sprinkle herbs to cover. Place on a baking sheet, and bake, turning over once, until golden, 8 minutes. Pull out and sprinkle cheese over and place back in oven for 2-4 minutes until melted.
2. Serve with a side of pico de gallo.

And the entrèe.....

Mexican Lasagna

1/2 pound chicken tenders
2 tsp cumin
2 tsp Tajin* seasoning
juice of 1 lime
3 large pieces of lavash wraps or 6 flour tortillas
3 garlic cloves, minced
1/2 red onion
1 green bell pepper, julienned
1 yellow bell pepper, julienned
2 tomatoes, diced
2 Tbs. olive oil
salt and pepper
28 oz can green enchilada sauce
2 cups grated Pepper Jack cheese
1/4 cup sour cream

Preheat oven to 350 degrees.

1. Marinate chicken in cumin, seasoning and lime juice for 1 hour.
2. Broil chicken in toaster oven, turning once, for 20 minutes. Dice.
3. Coat the bell peppers, tomatoes, garlic, and onion with oil and salt and pepper. Broil in toaster oven for 15 minutes.
Let cool and dice.
4. Coat the bottom of a casserole dish with enchilada sauce. Place one lavash(or 2 tortillas) over it, sprinkle 1/3 cheese, 1/3 veggies and 1/4 cup enchilada sauce.
5. Place another lavash down and repeat, this time adding the diced chicken. Top off with the last lavash.
6. Mix sour cream and remaining sauce and coat the top lavash. sprinkle remaining cheese over and bake for 20 minutes.

Death By Lemongrass

2006-01-15T10:24:00.000-08:00

I should start this blog off by wishing the most AMAZING 12 year old I know a very Alles Gute zum Geburtstag! (What was that?) I love you and miss you!

OK, now back to business...

Oh wait, what is this here? What strange sort of grass is this? Lemongrass? What in the world is a person supposed to do with this fibrous, smelly thing?
Answer: Many things.
Lemongrass is typically used as flavoring in many Asian dishes. It is also known to treat a number of ailments, such as headaches and the common cold. AKA: The chicken soup of Thailand.
But, why restrict lemongrass to such stringent boundaries. Be free, my little grassling, and explore your vast potential.

Here are a few possible career moves for lemongrass, if so it chooses:

#1: A food-in-teeth extractor. the outermost husk is usually discarded and forgotten. This saddens me. When dental floss or toothpicks are hard to come by, use your trusty lemongrass. Though, how many of us actually have lemongrass at our disposal during these desperate times of need? I do. But I'm not normal.
#2: A disciplinary device. When left intact, this plant has a natural elasticity that is very similar to that of a whip. "Whoop-Cha!" Take that Devo.
#3: A poking stick. My husband came up with this idea. Sure. You could use it as a poking stick. Just don't poke too hard. Death by lemongrass, anyone? .

Well, I fear none of these fantastic ideas are every going to hold much of a marketing appeal. So allow me to suggest another possibility, Iced-Tea!

Here's the Lemongrass Tea recipe I came across. I made some slight changes...

Lemongrass Tea

14 stalks of lemongrass*
3 Tbs. fresh Thai ginger, sliced or coarsely chopped
1/4 c blackberries
1/4 c palm sugar** or honey
8 c water

Combine bottom 5-in. of lemongrass, ginger, blackberries, and place in cheesecloth. Secure with twine. Place water in a large pot and bring to a boil. Place filled cheesecloth and the tops of the lemongrass stalks in the pot. Bring down heat to a simmer, cover, and brew for 20 minutes or longer (for a stronger taste).
This can also be served as a hot tea with a little mint (the hubbie's preference).

*Only the moist white/yellow bulb portion of the stalk is normally used in cooking (about 5 inches). But, since this is only a flavoring agent for the tea, we can use almost all of it.
**These come package in hard, round discs when you buy them. Place it in a plastic bag and use a meat tenderizer or mallet to pulverize it. It's very cathartic!

Crying Over Spoiled Milk

2006-01-14T10:11:00.000-08:00

One of my favorite challenges is taking a variety of ingredients that are just minutes from turning bad, and making something delicious with them. It's my own twist on the Paper Chef contest.
I hate waste, especially when food is involved. So before my naturally sour buttermilk decided to sour in a less savory fashion, i had at it with a bowl and whisk. I show no mercy.

Next, I tackled a tough one: heavy cream. Expiration: 1/11/06. Hmmm, 3 days old. I heavily pondered it's fate. In the throes of indecision, I decided to sniff it. Then I sniffed it again. Then I wondered if I even knew what heavy whipping cream was supposed to smell like. Then I had my husband sniff it. Then had him sniff it again.
The final verdict: I used it. And I don't even regret it (well, at least not yet).
I love livin' on the edge...

Resting just on the fringe of foul-dom, here's what became of our two ingredients.

Buttermilk Biscuits with Bell Pepper Gravy

Buttermilk Biscuits -found on Epicurious

3 cups Pastry Flour (I swear by this stuff! It makes a difference)

2 tablespoons sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon baking soda

3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces

1 cup buttermilk

Set the oven at 425 degrees F.
1. Whisk together the dry ingredients. Work the butter into the flour until it is in even pieces about the size of a pea. Gently stir in the buttermilk to make a loose dough.
2. Turn the dough out and pat until it is a 3/4-inch thickness. Use a round cutter to make 2 to 3 inch circles. Bake for 12 minutes

Bell Pepper Gravy - adapted from Food Network

1 Vidalia Onion, halved

1/2 red bell pepper

1/2 yellow bell pepper

1/2 green bell pepper

1 Tablespoon olive oil

3/4 teaspoon salt

3 Tablespoons butter

3 Tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 tsp Creole seasoning

Black Pepper

1. Cover Onion and Bell Pepper in olive oil, 1/4 tsp salt and pepper and place on pan, cut side down. Broil for 10 minutes in toaster oven.Let cool and dice. Set aside.
2. Melt butter in a skillet and stir in flour; cook, stirring constantly. Stir in broth, cream, remainder salt, basil, and Creole seasoning. Reduce heat and cook, stirring constantly, until thickened.

Feeling Curry-ous?

2006-01-13T09:56:00.000-08:00

My brother-in-law and his g/f gave me a "Taste of Thai" gift package for Christmas. So I figured I'd re-gift by inviting them over to feast on their own kindness. Sadly, the plans fell through, but that didn't stop me from going forward with my cooking plans.

Thai Coconut Shrimp Curry

-adapted from Epicurious.com

This dish has a tasty buttery-lemon flavor to it, even though neither ingredients are found in the recipe. Very curious.

½ tablespoon toasted sesame oil

½ cup diced shallots

½ tsp minced garlic

½ cup green onions, large bias cut

½ Tbs. to 1 Tbs. Thai green curry paste* - this is the heat, so taste test

1 7-ounce can unsweetened coconut milk*

½ cup chicken broth

1½ Tbs. Thai fish sauce (nam pla)*

1 tsp dark brown sugar

½ cup diced plum tomatoes

1 pound uncooked large shrimp, peeled, deveined

Fresh grated Thai ginger (galangal)*

Lime wedges

Heat oil in large skillet over medium-high heat. Add shallots; stir-fry until soft and then add garlic. Reduce heat to medium. Add green onions, ginger and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil a few more minutes. Add shrimp and cook till slightly pink, stirring often, about 5 minutes. Transfer curry to large shallow bowl. Serve with a wedge of lime.

This goes well with a side of white jasmine rice. I grated a bit of ginger, added a few pinches of Kosher salt and a dribble of sesame oil to the rice and cooked in the rice cooker.

*Available at Asian markets and in the Asian foods section of some supermarkets.

Makes 4 Servings.

MonkeyFacts:
Something I learned recently was the difference between an 'Indian' curry and a 'Thai' curry. Indian curries put more emphasis on spices and slower cooking methods, whereas Thai curries are slightly quicker to make and incorporate more herbal and aromatic flavorings.
The curry powder one often thinks of is actually a blend of spices indigenous to India and is completely unrelated to a Thai or Japanese curry.

A Monkey's Guide to Mochi

2006-01-12T09:54:00.000-08:00

In dispersing my treats and experiments to friends and coworkers, I discovered that some people (one in particular) have very specific "gluten free" needs. This became the inspiration to go outside of the 'baking' box by making Mochi, which is a gluten-free rice flour based treat. Unfortunately, I think a few things might have spilled out of the box in the meantime. But, you can't say I didn't try....

Here are some distinct characteristics of mochi that may present a problem in the creation process.

Characterstic #1: Mochi is very sticky. If it were a person, I would call Mochi 'clingy' and suggest some very effective self help books.
Characterstic #2: Mochi retains heat and can get very hot when microwaved for 7 minutes. Well, I guess that could apply to anything.
Characterstic #3: Mochi lures in not-so-bright cooks [insert my name here] into believing that making it is painless and fun.
The result of combining all three characteristics: Searing hot mochi stuck to your fingers causing second and third degree burns.

So before starting, and depending on how clumsy you are, you may want to thoroughly cover yourself in rice flour or potato starch before attempting to make this sticky treat. Sneak up behind your significant other and yell "Boo!" and then return to the kitchen to continue with your mochi. Stop playing with your food, please.

I took a very basic recipe and improvised just a bit by adding some vanilla.

Basic Mochi

1 cup Mochiko sweet rice flour
1 cup water
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp vanilla

Mix the dry ingredients and wet ingredients separately, then combine. Place the batter in a resealable plastic bag. Microwave for 3 1/2 minutes. Knead the dough while still in bag and nuke for another 3 1/2 minutes. LET COOL! Flour a surface with rice flour or potato starch. Use a cylindrical cookie cutter and fashion into cute balls
I decided to fill some with strawberries, blackberries, and a few with honey/peanut butter. When mochi is filled, the name changes to Daifuku. Who knew?

I have fond memories of making mochi in Japan many, many years ago. I also have fond memories of enjoying the fruits of my labor. This mochi was not as enjoyable. Maybe it's the difference between a few minutes in the microwave and 2 hours with a giant mortar and pestle.
Or maybe over the passing of time, my taste has changed. This could be possible.
Either way, I suggest trying them out for yourself if you have a flair for the exotic and unusual.

My cookie is better than yours...

2006-01-11T09:52:00.000-08:00

I think I just heard Tom Cruise call me glib.

In my highly inexperienced attempt to make Oatmeal Coconut cookies, I determined that my understanding of the Great Cookie was insufficient at best.

Fielding my baked goods to coworkers and the hubby, I learned that moist and chewy are not necessarily optimal cookie conditions for every palate. The taste itself was excellent - and everyone seemed to enjoy the crunchy, crispiness of the cookie. But personally, my teeth felt threatened by the cookie's hard texture. The adjectives "soft and chewy" just seem fitting with the word cookie trailing behind. So I did some googling and found this handy resource.

Check out the modifications I plan to make on my next attempt.

Coconut Oatmeal Cookies

-from allrecipes.com

1 1/4 cups ~~butter~~, softened Let's try Crisco!
3/4 cup packed brown sugar
1/2 cup ~~white sugar~~ Dark Brown Sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups ~~all-purpose~~ flour Pastry Flour
1 teaspoon baking ~~soda~~ POWDER
2 1/2 cups rolled oats
3/4 cup flaked coconut
1 cup white chocolate chips

Based on my finding in that article, it appears these few ingredient alterations will get me that fluffy, chewy texture I so desire. In terms of my technique - I've got other mods that might help out. Next time, I'll patiently cream my Crisco and sugar before adding the other ingredients. I had no idea how important that is in allowing the baking powder to work its magic.

I also like the idea of chilling the dough in the fridge before baking. Keeps the cookies fluffier.

I'll update you on ROUND 2: The Return of The Great Cookie Challenge when I get to it.

Hello Blog Universe!

2006-01-10T09:49:00.000-08:00

Being that I have now formally been incepted into the World of Blog, I will go forward with my knowledge and use my bloggisms to the best of my ability.....er, or possibly just affirm in writing that I am, in fact, a hopeless dork.
Should I accept the challenge? Why, yes indeed. Should I stop spouting silliness and get to the point? OK.

I found it necessary to christen this blog with my inherent goofiness, simply to set a precedent: check your expectations, ego, foo-foo-ery, etc...at the door. We're going to have fun.

So let's get started....

As you may be wondering, "Why 'MonkeyBites' ?"
On only a handful of occasions (our wedding being one) has my husband ever called me by my given name, Erika. It has always, and will always be Monkey. Or some other permutation of endearment.
Hence, MonkeyBites....and NO, I don't bite.
I eat and I like to make food that others can eat too. MonkeyChomps just didn't sound right.
My mission in constructing this blog is simple: I want to make my food adventures accessible to any and all who share my interest in the art of filling your belly....well, that, and to fulfill my self-indulgent need to 'show-off'.
Whatever you choose to call it, so it is.