Now for Something Completely Different

Recipes! On a cooking blog!
Looking back on my recent posts it is apparent that:
1: I am learning enough about food to be dangerous, but not enough to feel authorized to really write a food blog
2: Not everyone reads cookbooks for fun.
3: I like baking and making dessert more than making dinner (I'm not sure that's apparent from my posts, but it's true)
4: I still make dinner, and enjoy it, and I would like to share more recipes here. I think that's the most helpful thing I can do.
5: This is helpful especially when I have so many recipes that are naturally gluten-free.

Without further ado:

Recipes. Randomly selected and highly enjoyable.

Random Recipe 1:
Chicken Fajita-Tostadas, from Everyday Food
Summer is the best time for Mexican food--tomatoes are at their best, avocados are ripe, and something about all the sun makes me think salsa.

* 2 medium onions, thinly sliced
* 2 bell peppers (ribs and seeds removed), thinly sliced
* 1 box (10 ounces) frozen corn kernels
* 1 cup prepared fresh salsa
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 2 cups shredded cooked chicken breast
* 4 corn tortillas (6-inch)
* 1/2 cup shredded sharp cheddar
* Cilantro-Lime Rice, for serving (optional, see recipe below)
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Cilantro-Lime Rice, if desired
a la Everyday Food

* 1 cup long-grain white rice
* Coarse salt
* 1/2 cup fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon olive oil
* 1 garlic clove
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

When I made this, it was too strong on its own. It went well with other food, especially Refried Beans.
Have you ever made your own refried beans? You should.
You can be super fancy and cook the beans yourself. The recipe is also a great use for leftover cooked beans.
Or you can open a can of black or pinto (any kind, really) and start the refrying there.
Why are they called refried? I don't know. Even Rick Bayless doesn't really know--their name has been improperly translated from their native tongue. But refried we call them.
Refried beans are tasty with everything, and are especially good on tostadas. Mmmm.

Refried Beans, the Lazy Version*
*meaning I don't want to get up to look up the recipe in the Joy of Cooking, so here's a riff)

1-14.5 ounce makes approx. 4 servings.
Cook over medium-low heat:
olive oil (about 1 Tablespoon--enough to coat the pot, more if you like)
diced onion, to taste
1-2 cloves minced garlic, to taste
jalapeno or up to 1/2 teaspoon crushed red pepper, if spiciness is desired

Keeping beans in their liquid (if using canned), add a bit at a time, crushing with the back of a spoon or a potato masher. Keep stiring and mashing and cooking until the beans are a little wetter than you want--they will get thicker as they cool.
The strong, garlicky beans are great with the fresh, zesty rice.