Refried beans

From Cook's Illustrated

Makes 3 cups. Published January 1, 2006.

If you wish to use dried beans, you can find our basic bean recipe, (see related recipe). Substitute reserved cooking water for chicken broth (you may need to add another 2 to 3 tablespoons of cooking water or broth in step 3 if the beans appear too stiff).

Ingredients

1/2	cup low-sodium chicken broth
2	(15.5 ounces each) cans pinto beans , drained and rinsed
1	tablespoon vegetable oil
3	ounces salt pork , rind removed and diced very small
1	small onion , chopped fine (about 3/4 cup)
1	jalapeno chile , seeds and ribs removed, chile minced
1	poblano chile , seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4	teaspoon table salt
3	small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2	teaspoon ground cumin
1	tablespoon minced fresh cilantro leaves
2	teaspoons fresh lime juice (optional)

Instructions

1. 1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.

2. 2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.)

3. 3. Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.

Huevos rancheros

From Cook's Illustrated

Serves 2 to 4. Published January 1, 2006.

To save time in the morning, make the salsa the day before and store it overnight in the refrigerator. For extra-spicy salsa, add some of the reserved jalapeño ribs and seeds to taste. If you need to hold the tortillas for a short time, cover the baking sheet with foil. If you like, serve with refried beans (see related recipe).

Ingredients

3	medium jalapeño chiles , halved, seeds and ribs removed (see note above)
1 1/2	pounds plum tomatoes (about 8 medium), cored and halved
1/2	medium yellow onion , cut into 1/2-inch wedges
2	medium cloves garlic , peeled
1	tablespoon tomato paste
	Table salt
3	tablespoons vegetable oil
1/2	teaspoon ground cumin
1/8	teaspoon cayenne pepper
3	tablespoons minced fresh cilantro leaves
	Ground black pepper
1 - 2	tablespoons fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges for serving
4	corn tortillas
4	large eggs

Instructions

1. 1. FOR THE SALSA: Adjust oven rack to middle position; heat oven to 375 degrees. Mince one jalapeño and set aside. In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly. Place vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes. Increase oven heat to 450 degrees. Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula. Add tomatoes and process until salsa is slightly chunky, about 10 seconds more. Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.

2. 2. FOR THE TORTILLAS: Brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.

3. 3. FOR THE EGGS: Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat. Remove from heat and make four shallow wells in salsa with back of large spoon. Break 1 egg into cup, then carefully pour egg into well in salsa; repeat with remaining eggs. Season each egg with salt and pepper to taste, then cover skillet and place over medium-low heat. Cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.

4. 4. TO SERVE: Place tortillas on serving plates; gently scoop one egg onto each tortilla. Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed. Sprinkle with remaining cilantro and serve with lime wedges.

Three Steps to Better Huevos Rancheros

ROAST: Slow-roasting improved the flavor of supermarket tomatoes while intensifying the other salsa ingredients.

TOAST: Crisping store-bought tortillas in the oven yielded the best texture -- light and crispy, not tough or greasy.

POACH: Poaching the eggs in small wells made in the salsa improved their flavor and left us with just one pot to watch.

Cottage cheese pancakes

From Gluten-Free Gobsmacked

These make thin, almost crepe-like pancakes. I tried using them as a pseudo-pizza crust, and they worked quite nicely. I think they would also work to roll up fillings, like a crepe or burrito.

Makes 9 palm-sized (4" diameter or less) pancakes

Ingredients:
· 1/2 cup cottage cheese
· 1/4 cup GF Flour mix or 3 Tablespoons sweet rice flour + 1 Tablespoon tapioca starch
· 2 1/2 Tablespoons of butter, melted (plus additional butter for cooking)
· 2 eggs

Try adding:
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1 tsp sugar (to help with browning)

Directions:
1. Put all ingredients into a food processor (or blender) and process until smooth.
2. Preheat the oven to 200F or "warm".
3. Preheat griddle (or frying pan) over medium-high heat.
4. Add 1/3 Tablespoon of butter to the pan and swirl to coat the bottom.
5. Drop 1/8 cup (2 Tablespoons) of the pancake mixture into the pan and swirl a bit with the bottom of the measuring cup to spread evenly. (I could fit 3 small pancakes in a regular 10" frying pan.)
6. Cook until the majority of the bubbles on the surface have popped and remained as "holes".
7. Flip.
8. Cook for an additional 3-4 minutes (depending on the heat of your pan).
9. Put the cooked pancakes into an oven proof dish and place in the warm oven to keep hot while you finish cooking the pancakes.
10. Serve hot with butter, maple syrup, raspberry jam, or powdered sugar, etc.