Hadler’s recipe, developed to yield 6 servings, calls for roasting three “Anaheim” Chiles on a traditional Gas stove-top. I used my outdoor (propane) gas grill to cook ‘em. Also, I cut Hadler’s original recipe in half, as I am cooking for only two.

This is a Vegetarian recipe, but I imagine Vegans could substitute Vegan Mayonnaise, and equally love the dish.

FROM THE AUTHOR:

“Tofu will take on any flavor, and pairing it with curry spices is a great combination. Serve this with sliced raw vegetables for a nice lunch…“

INGREDIENTS

• 3 Anaheim Chiles
• 3 Chapatis or Tortillas
• 7 Oz (200 grams) Firm (or Extra Firm) Tofu
• 1.5 Green Onions, minced
• 1/6 Cup (40 grams) Mayonnaise
• 1/8 Cup (2 grams*) Fresh Cilantro, minced
• 1 tsp. Curry Powder
• 1 tsp. freshly squeezed Lime Juice
• 1/8 tsp. Salt

*Not a typo! Remember: Depending on the density of the material in the cup, the weight in grams of the material will vary. For example, if you fill the cup with Mayonnaise, the cup will weigh much more than if you fill it with Cilantro.
For more info, visit:
http://wiki.answers.com/Q/How_many_grams_are_in_a_cup

DIRECTIONS

PREHEAT
grill to High

GRILL
Anaheim Chiles for 8 to 10 minutes, turning frequently (the skins will blacken). Remove the Chiles from the grill and place in a sealed plastic or paper bag, to cool. Once cooled enough to handle, removed the blackened skins and place the Chiles lengthwise on a cutting board, removing and discarding the stem end and seeds. Set the Chiles aside.

WRAP
the tortillas (or Chapatis) in foil and place on the cooling grill for about 10 minutes, leaving them there until needed so they stay warm.

Meanwhile, cut the Tofu into ½-inch slices and place the slices on a paper towel and cover with another towel. Place a heavy skillet on top, to press excess water from the Tofu. After 15 minutes, place the Tofu slices between fresh towels and repeat the process.

CRUMBLE
the Tofu into a bowl. Mix in the Green Onions, Mayonnaise, Cilantro, Curry Powder, Lime Juice and Salt.

PLACE
a Warm Tortilla/Chaptati on a work surface and place ~one Chile just off center of the bread. Use a spoon to mound one-third of the Tofu mixture on top of the Chile.

FOLD
the bottom and fold in the sides, then roll up tightly. Fill the remaining two Tortillas/Chipatis in the same manner. Serve immediately or individually wrap tightly in plastic or waxed paper to enjoy later.

YIELD: 3 Main Course Servings

PHOTO GALLERY

SUMMARY & REVIEW

This recipe instantly stuck me as “an Egg Salad Sandwich for Vegetarians.” That’s neither an insult nor an attempt to suggest it isn’t flavorful… because it truly is wonderful and tasty.

I’m not sure I grasp the importance of the Anaheim Chile, though. To be honest, I’d never heard of an “Anaheim” Chile (does living 30 miles north of Anaheim, CA count?). In fact, had I not noticed Anaheim Chiles at our local Farmers’ Market, I never would have pursued this recipe… the irony being: I don’t believe this recipe truly REQUIRES Anaheim Chiles to be worthwhile (LOL)!

But I digress. I steamed the tortilla prior to serving, and the flavor was phenomenal, but next time I’ll likely DROP the (relatively obscure) “Anaheim Chile” in favor of a healthy slice of (readily available) Tilamook® Cheddar Cheese!

Prep time is insignificant (especially if you drop the Chile in favor of a l’il cheese — can you tell I grew up in the American Midwest?!), as is Cooking Time. I love this dish, despite my indifference over the primary ingredient.

A REASON TO RATE!

Prep Time: 9.0
Cook Time: 9.0
Ingredients: 8.5
Simplicity: 9.5
Taste: 8.5

__________

Overall Score: 9.00

(1=Poor; 10=Excellent)

Given this recipe’s low yield— Just three dozen cookies (I am cooking for just two people), I used the Coffee Grinder to grind/chop the Oats and the Walnuts; no need to break out the food processor in this case.
YIELD: ~3 DOZ. COOKIES

INGREDIENTS

1⅛ Cup FLOUR
½ tsp BAKING SODA
½ tsp KOSHER SALT (NB: must be “Kosher”)
½ Cup (1 Stick) UNSALTED BUTTER, softened*
⅜ Cup GRANULATED SUGAR
⅜ Cup BROWN SUGAR, packed
½ tsp. VANILLA EXTRACT
1 Large EGG
1 Cup CHOCOLATE CHIPS
½ WALNUTS, chopped fine
½ WHOLE GRAIN OATS, chopped fine

*Rather than artificially warming the butter — via stove or microwave — I prefer to let the butter sit on the counter while I prep the kitchen; This slow softening adds to the overall creaminess of the cookies (NB: watch out for Labradors, who can scarcely contain themselves in the presence of yummy butter).

DIRECTIONS

PREHEAT Oven to 375°F

COMBINE Flour, Baking Soda and Salt in a small bowl and set aside. Beat Butter, Granulated Sugar, Brown Sugar and Vanilla Extract in a Large Mixer Bowl, until creamy. Add Egg, beating well. Gradually beat in Flour Mixture. Stir in Chopped Oats, followed by Chopped Walnuts and then Chocolate Chips.

Starting with the middle row (to assist Dozen-Alignment), spoon four rows and three columns (12 spoonfuls) onto a Cookie Sheet.

AN IMPORTANT TRICK:

BAKE for exactly 9 Minutes… and not a moment longer. Yes, the cookies may appear underdone when you first remove them from the oven, but leaving them on the hot tray — outside the oven — will allow each batch to finish baking without becoming overdone. GO WITH YOUR INSTINCT, but I think you’ll find that removing the cookie sheet AFTER 9 MINUTES, EXACTLY, results in amazing cookies, which will stay soft and chewy for days on end.

PHOTO GALLERY

Coffee Grinder with Walnuts (Left) and Finely Chopped Walnuts (Right)

Coffee Grinder with Whole Grain Oats (Left) and Finely Chopped Oats (Right)

SUMMARY & REVIEW

Chocolate Chip Cookies are one of the few things I could actually cook prior to building this site. I always thought my cookies were good, but with the addition of Kosher Salt, Finely Chopped Oats and a strict baking time, this recipe is astonishingly good.

Prep time is negligible; baking time is the only issue here, and 9 minutes isn’t bad. Simplicity and taste are notably high. Enjoy!

A REASON TO RATE!

Prep Time: 9.8
Simplicity: 9.8
Taste: 9.8
Flexibility: n/a

__________

Overall Score: 9.80

(1=Poor; 10=Excellent)

The original recipe, designed to yield 6 servings, calls for roasting the Red Pepper and toasting the Walnuts separately, using a traditional stove-top. I used my outdoor, propane gas grill to cook both ingredients at the same time.

The original recipe also calls for “Granulated Garlic,” but I prefer to use Fresh Garlic in any recipe calling for kick-ass Garlic flavor. Finally, I cut the original recipe in half, since I’m cooking for just two.

FROM THE AUTHOR:

“This composed salad is perfect for a fancy dinner, stunning in both visual appeal and flavor. The seasonings suggest Tex-Mex cuisine, so pair this with fajitas or quesadillas as a main course.“

I totally agree. But, as mentioned above, I did make some changes to the recipe as originally published. That said, here’s my modified recipe:

INGREDIENTS

• 1 Small Red Bell Pepper
• ¼ small Red Onion, thinly sliced
• 3 Cups Baby Spinach Leaves, loosely packed
• ¼ Cup raw unsalted Walnuts, chopped
• 1 tsp freshly squeezed Lime juice
• Pinch (⅛) tsp granulated Garlic (or approx. ½ clove Fresh Garlic)
• Pinch (⅛) tsp Chili Powder
• Pinch (⅛) tsp Salt
• 1 Tbs Orange juice
• ½ Tbs Apple Cider Vinegar
• ½ Tsp Olive Oil
• 3 tsp fresh Cilantro, minced
• Ground Black Pepper, to taste

DIRECTIONS

Start by cleaning and drying the Spinach. All Vegetables and Herbs should be well-cleaned to remove all dirt.

Preheat the grill to high. Place the Bell Pepper directly on the grill and cook for 10 to 15 minutes, turning frequently. Cook until the skin is charred black. Transfer the pepper to a plastic or papge bag, close the bag, and set aside for 15 minutes. When the pepper is cool enough to handle, peel off the charred skin and discard the seeds, stem and white membrane. Slice the pepper into thin (1-inch) strips, and set them aside.

If using an outdoor gas grill, place Walnuts on a cookie sheet and toast simultaneous to the Pepper. If using an indoor stove, do the following instead: Heat a dry, heavy-bottomed skillet over medium heat on the stove-top and toast the Walnuts for about 5 minutes, shaking the pan frequently until the Walnuts are golden brown.

Once toasted, place the Walnuts in a small bowl and toss with the Lime juice while they are still warm.

Sprinkle on the Garlic, Chili Powder, and ⅛ tsp of Salt. Toss to distribute evenly and set aside. In a small bowl, whisk together the Orange juice, Apple Cider Vinegar, Olive Oil, and the remaining ⅛ tsp of Salt.

Toss together the Spinach, Onion and Orange juice mixture. Distribute evenly among 2 chilled plates or bowls. Top the Spinach with the Bell Pepper strips and sprinkle with the Spiced Nuts. Grind a little Black Pepper on each one, and sprinkle evenly with the Cilantro. Serve Immediately.

SERVES 3

PHOTO GALLERY

SUMMARY & REVIEW

Despite the seemingly mediocre ‘Overall Score’ I grant the recipe, this salad is incredible… easy to create (not to mention super fun to present to any loved one not expecting such culinary brilliance!). Please note that the overall score is the average of several challenging criteria, so the final score isn’t always as flattering as it probably should be. As a Kitchen Novice, for example, I am dealing with a learning curve… which adversely affects my overall rating.

On a different side note, I was determined to use the entire Cilantro bunch I bought for this particular dish, so I also created a Tomato-Cilantro Salsa and a Tex-Mex Quesadilla with the leftovers (both of which I will post here); the last photo, above, depicts all three dishes.

Back to my summary review: Food prep for the salad, alone, is a breeze (presuming you have all the ingredients; I did not have Chili Powder so I pestled some Red Chili Pepper flakes into powder). All told, about 10 minutes. The time-suck, really, is the Roastin’ N’ Toastin’, but you can use that time to prep the other ingredients. Besides, a salad this tasty is worth the effort.

I will devalue the recipe’s “Simplicity” rating as a result of the Roastin’ N’ Toastin’, which can be tricky for Kitchen Novices like myself. Once you’ve done each activity, though, it will be simple and quick.

The only real problem with this recipe — true of nearly all salads — is that the food does NOT keep. Chelsea was unable to eat the leftovers the following day… and I have to agree; wilted spinach is not appealing. Thus, I will devalue the recipe’s “Flexibility” rating (a new category!). I advise you consume all you prepare, immediately.

A REASON TO RATE!

Prep Time: 8.0
Simplicity: 7.0
Taste: 10
Flexibility: 5.0

__________

Overall Score: 7.90

(1=Poor; 10=Excellent)

a sauce typically made with basil, pine nuts, olive oil, and grated Parmesan blended together and served hot or cold over pasta, fish, or meat.

Origin:
1935–40;  Upper It (cf. Genoese dial. pésto pesto), It: n. deriv. of pestare to pound, crush; see piste, pestle

INGREDIENTS

• ½ Cup Basil, cleaned and minced
  
• 2 cloves Garlic, minced
• Large Handful of Pine Nuts
• 1 Cup Parmesan, grated
  
• 2 Tablespoons Olive Oil
  
• Salt to taste

SERVES 2

DIRECTIONS

Start by cleaning and drying the basil. All herbs should be well-cleaned to remove all dirt.

Once cleaned and dried, take about half of the basil and place it in the center of your cutting board. Using a Mezzaluna knife (or you may imitate the Mezzaluna motion using both hands and a sharp Butcher’s Knife), slowly add Pine Nuts, Parmesan and Garlic, alternating them into the mix on your cutting board (AKA the “Terrordome”).

Continue adding-and-chopping the Basil, Pine Nuts, Parmesan and Garlic together, until you create a wet mound. Once you can easily lift the whole lot by scraping your knife underneath, do so and place it in a small bowl. Add the Olive Oil and mix with a fork. Salt to taste.

Chill for at least an hour, and then stir to re-integrate the ingredients. Your Pesto Sauce is ready to go!

PHOTO GALLERY

SUMMARY & REVIEW

This is pretty darned tasty. It’s a Zen recipe, as you are slowly cutting everything by hand, as opposed to dropping it all into a blender and hitting, “ZAP!”

As you can see, there is very little Olive Oil, so this is a fairly ‘dry’ sauce. Don’t hesitate to add more oil as your taste and later uses require.

Despite the hand-cut nature of the recipe, prep time is negligible… only about 20 minutes from start to finish! It is ideal for Pasta, sandwiches or just as a dipping sauce to accompany a warm baguette.

Perhaps the best thing about this recipe is its flexibility; leftovers can be stored for several days in the fridge, and it adds pop to just about anything (presuming you are a Basil-head like myself).

My only complaint about Pesto is the cost of Pine Nuts… TERRIBLY expensive! The first bag I bought ran me a cool $12… which hurt my soul (Author’s Note: Reader Behan notes that Trader Joe’s sells Pine Nuts for lower prices). Cost aside, Pesto is delicious and this is a solid recipe.

A REASON TO RATE!

Prep Time: 9.25
Simplicity: 9.5
Ingredients: 9
Taste: 9.75
__________

Average Score: 9.375

(1=Poor; 10=Excellent)