Elegant Life Leftovers: Gazpacho

This traditional cold soup made from favorite summer salad ingredients can do extra duty if you make enough for leftovers.  First we enjoyed the soup for dinner with grilled shrimp and a heavy garnish of chopped avocado and feta cheese (ricotta salata or even a semi-hard blue from Denmark would also be nice).

The next day we mixed some of the leftover soup into parboiled fresh corn kernels to create a cold summer corn salad perfect for a neighborhood picnic contribution.  You can make a fast and simple pasta salad by substituting your favorite shaped noodle (cooked) for the corn.  Be sure to schedule time for the pasta or corn mixture to cool in the fridge before it heads to the table or picnic. 


Pure Foods Project Gazpacho
Serves 4
Ingredients
1 medium cucumber, seeded (peel if waxed)
1 large tomato
1-2 garlic clove, peeled
1 large red bell pepper (we used 4 smaller multi-colored sweet peppers)
20-32 oz quart tomato-vegetable juice (low sodium V-8 or Knudson's Very Veggie organic)2 tablespoons chopped, fresh parsley
1 tablespoon olive oil
2 teaspoons red wine vinegar
Optional: squeeze of lemon or lime juice
Serving suggestions: 16 grilled shrimp (4 per person), 1/2 sliced avocado and 2 oz feta cheese chunks

Garnishes: chopped avocado, feta cheese cubes, grilled shrimp, day-old baguette slices

Method

1. Roughly chop the cucumber, tomato and garlic and place in a food processor or blender.
2. Use the pepper as is or roast it to a light char to impart a smokier flavor to your soup.  Either way, cut open and seed the pepper then roughly chop and add to other vegetables.
3. Add 1/2 the juice and pulse or blend until vegetables are finely chopped but not pureed.
4. Pour mixture in a large bowl or container and add remaining juice, parsley, olive oil and vinegar.
5. Taste and add salt and pepper, lime juice and even hot sauce if your taste calls for it.  
6. Cover and chill until serving time.
7. Serve with grilled shrimp, avocado and feta.

Now add about a cup of the leftovers to some cooked corn or pasta (about 3-4 cups cooked) and enjoy a second time around.

Elegant Life Leftovers: Grilled Fish

I've been spending a little time on a barrier island this month. Barrier islands are long and hug much of the eastern coastline protecting us from the harsher realities of Atlantic Ocean weather.  June is the best time to be on this island, before the mosquitoes arrive in droves, a pristine (aka unsprayed) section of our National Seashore.

One of the things about true islands, the type without roads or stores, is that you have to have your food act organized. Recently we were gifted with a visit from friends Becky and Kimberly who boated over with halibut and swordfish steaks. Alongside came a fresh fruit salsa that served as a marinade and was later cooked in a pot while the fish grilled. (Normally we do not eat marinades that have touched meat, even if cooked.  Since this mixture is for fish and will be brought to a boil, it passes the safety test.) 

The next day, leftover fish and salsa became the base of a fish salad with chopped celery, extra lime, more cilantro mixed with fresh mint and parsley and a dollop of mayonnaise. Serve on lettuce or in rolls.

Two excellent meals. 

Kimberly's Marinade
Makes enough for about 2 pounds of fish steaks (Halibut, Swordfish, Tuna or Shark)
1 chopped mango
1/2 chopped sweet onion, like Vidalia
1 bunch chopped fresh cilantro
juice of 1 lime juice
1/4 cup olive oil

Method

1. Place fish in a container that can be tightly covered.
2. Combine all ingredients and pour over fish.
3. Marinate up to 1/2 hour while grill heats (to medium)
4. Gently remove fish steaks and place on grill. Grill about 4 minutes on each side.
5. Meanwhile place marinade in a pot and bring to a boil.  Lower heat and simmer until onion is tender and salsa has begun to break down.
6. Serve fish with a spoonful or two of salsa.

Steak Frites!

Note the clever presentation of frites in flower pots lined with coffee filters.  Serve with mayonnaise as well as all American ketchup

This French Bistro stand-by is within your reach and makes for a dinner party that is pure fun.  They key is simple ingredients served up with a little flair.  For a mini-reunion of high school friends (some of whom have know each other since kindergarten) there’s no need to impress, only to enjoy, which is how we approached this meal a few weeks ago.

The menu is grilled steak, french fries and a glorious salad filled with all the season's best and most colorful favorites—garden lettuce, tomatoes, cucumbers, yellow peppers and red onions with a handful of freshly chopped herbs and a light vinaigrette dressing.  Baby spinach steamed in the microwave with shaved garlic and a douse of extra virgin olive oil completes the bistro meal. 
Start off with a platter of cheeses and a freshly baked baguette and finish everything off with a bakery chocolate mousse cake or fruit pastries.  Guests who’d like to bring something can help with these courses or bring one of the many affordable French wines  on the market these days—red or white. 

Select either individual boneless NY strip streaks or one large sirloin to serve six.  If you are still lucky enough to have a great butcher near you, ask for their advice.  Set the steaks out about 45 minutes before grilling and trim any large edges of fat to keep the fire in line.  There are plenty of sites to guide you if you need help cooking the steak.  My top advice—let the steak sit 8-10 minutes when it comes off the grill  to redistribute the juices while you place the finishing touches on the meal. 
Use frozen french fries that are plain-plain-plain.  Just potatoes, oil and a bit of salt.  Follow the package directions to bake them at a high heat in the oven and time them to be ready when the steak is served (10 minutes past taking it off the grill).  Now just toss the salad with dressing and microwave your spinach for three minutes before tossing with some olive oil. 

Sit down, enjoy.

Freezer Waffles

Waffles to eat now and a few more for the freezer.

The best way to enjoy hot waffles is to be ready to eat them as they come off the iron.  Not great for the cook and no one eats together since waffles get gobbled up fast.  If you want to eat these right away but together, turn the oven on to 200˚F and slip cooked waffles onto a baking pan to keep warm while you finish the batch.  If you are making a big quantity, cover loosely with foil. 

The next best way is to cool your waffles on racks and freeze them.  Reheat in a toaster, toaster oven or, for a quantity, a conventional oven preheated to 325˚F.

Waffles irons vary and the first one is often a sacrificial lamb.  It goes to the cook who is doing all that work and must be hungry.  Our waffle iron takes about 1/2 cup batter and cooks a waffle in 3 minutes. 

These waffles are light, freezer-durable and buttery to the point of not needing any extra.  Sandwiched with sliced bananas, wheat germ and natural peanut butter (and perhaps a bit of honey), reheated freezer waffles can get wrapped in foil for the trip to work. 

Freezer Waffles
Makes 8-10 waffles, depending on waffle iron size.
Ingredients
1 cup cake flour (substitute 1 cup regular all-purpose flour less 2 tablespoons + 2 tablespoons cornstarch)
3/4 cup white whole wheat flour
2 teaspoons double-acting baking powder
1 tablespoon sugar
3 eggs
1 1/2 cups milk
4 tablespoons melted butter

Method

1. Combine the two flours, baking powder and sugar in a large bowl.  
2. Mix together eggs, milk and butter in a small bowl or 2-cup capacity measuring cup.  
3. Add milk mixture to flour mixture and with a large spoon, combine with a few swift strokes.  Batter will have a pebbled appearance.  
4. Cook waffles according to your waffle makers instructions.  In general, a waffle is ready when the steam dies down but has not ceased completely. If you have lost the instruction booklet start with 1/3-1/2 cup batter cooked for 2 1/2 - 3 minutes.

Broccoli Spinach Soup au Pistou

This is a great lunch soup, hot or cold, that travels well in a thermos to the office or hiking trail.  Also serve it to yourself as a late afternoon pick-me-up when dinner feels a little too far off.

Low calorie versions of broccoli-cheese soup often use processed ingredients.  This version adds baby spinach to create a velvet texture and a flavorful bright green tint.  Parmesan cheese and basil stand in for the heavier cheeses and add a love hint of summer flavor.  Pistou normally includes a bit of olive oil with the cheese and basil but the soup is rich enough without it.  Pistou is like pesto but without the pine nuts.  A tablespoon of pistou, made from basil and Parmesan cheese incorporated into a bit of olive oil is used throughout the south of France to step up the flavor of soups and stews.  The combination livens up this simple broccoli and spinach soup and make it satisfying hot or chilled.

Broccoli-Spinach Soup “au Pistou”
4 servings
Ingredients
3 cups roughly chopped broccoli (including peeled stems)
3 cups chicken broth
1/2-1 cup water
3 cups loosely packed baby spinach (half of 9-oz bag)
2 T chopped fresh basil
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Method

1. In a large saucepan over high heat, bring chopped broccoli to a boil in chicken broth and water.  (Add enough water so that broccoli is covered.)  
2. Turn heat to medium, cover and cook broccoli until quite tender, about 20-25 minutes.  
3. Remove cover and add spinach.  With a large spoon, stir spinach into hot broth until it wilts. Remove soup from heat.  Add basil and cheese.  
4. Use a immersion blender to puree vegetables in broth.  There should be no lumps.  (Or allow soup to cool for half an hour and puree in a regular blender.) 
5. Add salt and pepper to taste.  

Serve hot or chilled.  You might like a shot of skim or whole milk in the soup if serving hot.  If eating cold, serve with a dollop of sour cream or Greek-style plain yogurt.

Immersion blenders allow you to puree soups right in the cooking pot. 

Pasta Salad

For many of us, getting ready for beach weather means setting limits on carbs without going hungry.  The challenge for the pure-minded is that much so-called diet food uses additives for texture and flavor.  The ensuing sacrifice in flavor and health is off-putting.  Sometimes you need something really hardy between all those salads and this pasta dish makes the cut on both taste and nutrition. 

Even non-whole grain pasta enthusiasts went for this pasta salad made with rotini-shaped pasta that picks up the creamy yet low-cal sauce.  The secret is an ounce of cream cheese. And yes, you can use regular cream cheese and still get the low-cal benefits.  The high ratio of  vegetables to pasta (especially mushrooms) also lowers the calorie count while the whole grain pasta makes it deeply satisfying.

Whole Wheat Pasta Salad
Serves 4, recipe can be doubled

Ingredients
8 ounces whole grain rotini (like Barilla)
8 ounces portabello mushrooms, sliced
1 tablespoon olive oil
8 ounces asparagus, trimmed and chopped in 3-4 sections
2 carrots, peeled and julienned
1 ounce cream cheese
1 tablespoon freshly grated Parmesan cheese
1/4 cup leftover pasta water, low-fat milk or chicken broth to taste
salt & pepper
2 tablespoons fresh basil, chopped (other fresh herbs like tarragon, thyme or dill may be substituted)

1.  Cook pasta according instructions on package and drain well. (Reserve a small amount of pasta water to use in the sauce.)
2. While pasta cooks, heat oil in a large skillet over medium-high heat and saute mushrooms.  Remove from pan.
3. In same skillet, add a 1/2 cup cold water, asparagus and carrots.  Boil over high heat, uncovered until water evaporates and vegetables are crisp-tender.  Cook a little longer with more water if you like your vegetables a bit more tender.  Lower heat to simmer. 
4. Return mushrooms to skillet and add warm pasta. Stir in cream cheese and Parmesan cheese.  Add pasta water, milk or broth to thin the sauce so that it coats pasta well. 
5. Sprinkle with chopped herbs and serve immediately or chill to use a cold pasta salad.

This transports very well to a picnic, pot luck or the office.  A serving with a few slices of cooked chicken breast or tofu make a complete lunch. 

While  meant to be a side salad served cold or room temperature, that first night it got gobbled up hot and never got a chance to chill.  The next day I added a little low-fat milk to moisten the leftovers and served it cold alongside sandwiches.

Strawberry Time

 

It’s strawberry season so why do anything to these bright red berries but enjoy?  If your backyard is yielding the naturally sweet and red through-and-through berry, then I would not do more than eat them as is.  Early season and cultivated strawberries, on the other hand, could use a little enhancement to intensify the flavor and remind us what a great strawberry really tastes like.  Simple Strawberry Compote is that enhancement.

The beauty of some store-bought strawberry varieties only goes skin deep.  The perfectly shaped, large berries with pale interiors look picture-perfect but often lack deep strawberry flavor.  Smelling even sub-par strawberries makes us yearn for shortcake or pound cake topped with berries and cream.  Especially if you bake your own dessert, you deserve better strawberries.  

Simple strawberry compote gives you juicy berries with real strawberry flavor and a little sauce to spoon over cakes, ice cream, custards and yogurt. 

Simple Strawberry Compote

Ingredients

2 pints strawberries, hulled and rinsed

juice of 1/2 fresh orange
2-3 drops vanilla extract
1/2- 1 teaspoon sugar or honey

Method

1. Slice berries about 1/4 inch thick.  Place in a microwavable bowl.  
2. Squeeze orange juice over strawberries.  Stir in vanilla and sugar.  
3. Microwave on high in 30 second intervals, stirring in between, until strawberries “wilt” and juices begin to run into bottom of bowl.  Remove and use at once or cover and cool to dip into at will.

Strawberry compote keeps, covered and refrigerated, up to 2 days.

This is also a great way to transform frozen strawberries.  Microwave them whole with the other ingredients.  Use the back of a fork to lightly crush them into bite-sized pieces. 

Wonderful stirred into cream or an ice cream custard and frozen into strawberry ice cream.  And as always, enjoy them with plain real yogurt.  We have been seduced by Seven Stars plain yogurt with cream on top of late.  It’s made at a dairy outside of Philadelphia. 

Dried Cherry-Almond Muesli

My father used to bring unusual foods back from Europe when I was a child.  Several became family favorites despite initial skepticism.  One of those was muesli.  One spring day, my father got through customs from Switzerland with several boxes of what appeared to be saw dust and crushed crackers clinging to raisins.  With enthusiasm my father served us 1/4 cup portions doused with milk.  It was a far cry from Sugar Pops and I didn’t even like them much (not being big on cereal as a child).

This was my first taste of grown up cereal and probably the closest we could come in the 1960s to organic or all natural food.  The sweetness was derived solely from the dried fruit—which turned out to be dates as well as raisins.  The sawdust and crushed crackers were in reality wheat, oat and rye grain flakes, slivered almonds, sunflower seeds and other ingredients we now recognize as “high fiber.”

Muesli is raw food’s answer to granola.  And while most Americans enjoy granola on its own, in bars or as cereal it has become almost as sweet as the aforementioned Sugar Pops.  It’s hard to find a low-calorie/low-fat granola without making your own. (More on this in future weeks).  Muesli is pure grain goodness and very low in fat. 

The thing about eating foods like muesli when you are young, even if you don’t immediately take to it, is that you have a memory of a highly satisfying, not too sweet, crunchy snack that goes well with milk.  You find yourself searching it out years later.

Happily, we no longer have to transport muesli from Switzerland in our suitcases.  There are some good makers on health food store shelves and muesli is also surprisingly simple to make from scratch.  I made a batch the other morning that I’ve enjoyed soaked in a bit of milk and/or yogurt with some fresh berries.  As promised, complex and filling enough to get through a morning thanks to all that fiber and lightly sweet from nuts and dried fruit flavors rather than sugar.

Grain flakes are the main ingredient—these look like rolled oats and come in wheat, barley, spelt, rye and oat varieties.  Pick them up in the cereal or natural food aisle at the supermarket.  They are often combined and called 5- or 8- grain cereal.  (Bob’s Red Mill makes a nice 5-grain version.) From there raid your pantry for nuts, seeds and dried fruits.  You can even add commercial stand-bys like shredded wheat cereal and grape nuts.  Here’s one recipe that will give you a sense of proportions.  This one is for cherry-almond muesli.

Dried Cherry-Almond Muesli
Makes 6 1/4 cup servings
Ingredients
2 cups mixed grain flakes
1/4 cup dried cherries
1/4 cup sliced almonds
2 tablespoons roasted sunflower seeds
1/2 teaspoon cinnamon

Method

1. Mix all ingredients together in a covered container. 
2. Serve in 1/4 cup portions with plain yogurt or milk, berries, and if desired, honey or maple syrup.  If you've never eaten muesli before, allow it to soak for a few minutes in the yogurt or milk before consuming.   

Other combinations: 1) raisins and peanuts, 2) dried apricots pieces and chopped hazelnuts with pepitas, 3) dates, coconut and a touch of ground ginger or 4) dried pineapple pieces and walnuts, etc.

Several years ago we stayed at a Vermont inn owned by an Austrian couple.  The breakfast buffet included one of my favorite ways to enjoy muesli.  Muesli is mixed with plain yogurt and grated apple and left overnight (covered and refrigerated).  The grains are sweetened by the grated apple and soften and plump up in the yogurt.  Serve with a drizzle of honey and garnish with some finely chopped nuts or wheat germ.   Use about 1 cup yogurt, 1/4 muesli and 1/2 a grated apple per serving.

Spanish Butterfly

When a whole bird’s backbone is removed so that it can lay flat for grilling or roasting it looks butterflied.  The term is actually spatchcocked and no amount of research provides a particularly interesting word derivation.  What is interesting is that the bird cooks faster, is easier for most to carve and makes a really pleasing presentation.

For a recent dinner we enjoyed a Spanish-influenced spatchcocked chicken.  Any of your favorite chicken seasonings are just as good and you can even place the bird on a bed of bread stuffing for a more formal dinner.  I baste the chicken halfway through with the cooking juices then make a light gravy while the bird rests.  You can also toss quartered vegetables like potatoes, onion and carrots or fennel into the pan once the juices begin to collect.

The method is easiest if you use kitchen sheers.  (A sharp boning or chefs knife will also do the job.) 

Roasted Spatchcocked Chicken
Ingredients
1 whole chicken  3-5 pounds
1/2 lemon, quartered
1 tablespoon olive oil
1/4 teaspoon each salt, pepper, smoked Spanish paprika

Method

1. Preheat oven to 375˚F.  While the oven preheats, prepare the chicken for roasting.  
2. Turn the bird on its breast and, working from the cavity end,  cut down each side of the back bone.  Open up the bird so that the inner breastbone is exposed.  
3. If the bird is over 4 pounds, consider removing the sternum to allow the breast to lay completely flat.  Simply cut a sliver into each side of the bone and remove it and attached cartiledge.   (A smaller, younger chicken will have a more flexible sternum and may not need removal.  This is optional even for a larger bird.)  
4. Squeeze a lemon quarter on each side of the bird followed by the olive oil.  Finally rub with the salt, pepper and paprika.  Place chicken directly on a large rimmed roasting pan.  (A flat rack is optional.)  
5. Roast chicken 15-20 minutes per pound until the internal temperature reaches 165˚F.   (A four-pound chicken can take under an hour so keep an eye on it.)  Remove the chicken from the oven and allow it to rest 10-15 minutes before carving or cutting into parts.  During this time the temperature will increase to 170˚F and juices will be reabsorbed to provide a moist yet thoroughly cooked chicken.

Serve the Spanish chicken with a sprinkling of fresh parsley and lemon wedges to squeeze over the meat.

Tomorrow: The remains of a whole bird give you the fixings for soup.  You can even roast the backbone alongside the bird for extra deep flavor.

Bring Back the Twist

It is rare these days to order a drink with a twist of lemon or lime and get a real twist.  Usually, the drink arrives with a tiny wedge of peel, pith and juicy segment smushed to the side of the glass.  A real twist is all about the oils of the fruit’s skin and with the right tool (or even a vegetable peeler and a little technique) it is not hard to get this essence of citrus into a drink (or a food recipe). 

Watch closely for the tiny spray of lemon oil bursting from a twisted yellow peel into a very dry martini and breathe in through your nose to capture the lemony essence.  You’ll actually be able to see little pools of lemon oil on the surface of your drink.  And taste it on your lips.  That’s what a twist of lemon is meant to be. 

To easily procure a twist of lemon (or lime) use a zester.  Even if you are not a foodie who collects kitchen gadgets, this is an inexpensive tool that you will use every week, perhaps even several times a week, once you own one.  Not only will you get more bang for your lemon bucks since you will use more of the fruit, you’ll enjoy the impact of the pure citrus taste the peel brings.   For today try peeling a lemon using a vegetable peeler. Don’t dig too deep; back off when you see any of the white pith under your blade.  By the time you have cut the peel away from an entire lemon, you will be quite adept. 

Before I owned a zester, I used to finely slice the peeled peel and use it as zest in fruit salads.  A zester has two cutting surfaces and allows you to perform two useful functions: 1) pull a twist of citrus and 2) shred the peel for use in fruit salads, poultry marinades and rubs, salad dressings, baked goods and more (much like a microplaner).  Anywhere you would use a little citrus flavor is fitting for the flavorful oils that burrow in the peel.  This is pure flavor.

Always zest before cutting into the fruit.  It is easier to apply a bit of pressure on an uncut piece of citrus.  You’ll find many uses on your own.  Here are few ideas to get you started:

 
House Lemon Pepper Seasoning
Zest an entire lemon and mix with equal parts cracked black pepper. (Salt is optional.)  This is a terrific seasoning for chicken.

Lemon Vodka
Fill a pint jar or bottle with a screw top with plain vodka.  Add lemon peel (twists) and close.  Store in a cool dark spot for 3 weeks.  Enjoy lemon vodka in martinis. Bloody Marys or with tonic.

Lemon Marinated Olives
Ingredients
1 cup assorted olives- any combination, packed in brine.
Lemon peel from 1 lemon
2 teaspoon olive oil
1 spring fresh rosemary or thyme
optional: red pepper flakes)

Method

1. Preheat oven to 325˚F.  
2. Drain olives.  
3. Combine all ingredients in a foil-lined baking pan. Cover with more foil and bake 15-20 minutes.  

Olives may be eaten when cooled to room temperature or chilled for use in a few hours.  Olives keep, refrigerated, for up to 3 days.

Blackberry Maple Syrup

The pretty berry color "stains" the yogurt dolloped on buttermilk waffles.

The trees are tapped, the syrup is boiled down and a new batch of maple syrup is ready.  Maple syrup is an acquired taste, I’m told.  Raised on maple sugar candy I wouldn’t know.  It is one of life’s primal flavors for me. Just a teaspoon turns oatmeal, yogurt and well, pancakes and waffles into pure comfort food.  A few drops in the cavity of an acorn squash or in baked beans are more savory uses. (Add a little to canned baked beans with a touch of mustard to freshen up the flavor.)

For those who were not weaned on this northern nectar, the taste can be a bit strong.  This is especially true for those who’ve been served maple-flavored or some unknown-flavor pancake syrup.  We stumbled on a great way to get just a touch of maple on our waffles and lighten it up with fruit. 

In the microwave, warm up a cup of fresh blackberries with a tablespoon of maple syrup and dress your waffles with the warm fruit.  Leftover fruit can steep in a few ounces of maple syrup to yield an even more intense berry syrup in about a day.

Raspberries or strawberries are good this way too.  Blueberries get a little overwhelmed but if you love them, try these too.  You can even use frozen berries. 

Happy Spring.

Bleak Night Huevos Rancheros

When things get a bit desperate and the end of winter seems well out of sight, a flexible recipe for Huevos Rancheros makes surviving worth it.  A few beers don’t hurt either.

Huevos Rancheros are essentially nachos with an egg on top.  Within the basic layers lots of variation is possible making this one of those dishes that you can pull out of a hat.  The first time I ate this was in the Yucatan at a little restaurant inside the entrance to some Mayan ruins.  Our hotel had a nice restaurant but my friends and I learned quickly to hop the local VW bus (without a side door) to the ruins and eat desayuno with the workers.   The meal was simple and that’s been my inspiration since: eggs, cooked beans, salsa on a corn tortilla with a side of fried plaintains.  For this northern version, I substituted roasted turnip fries for plaintains.   Home fries made with white or blue potatoes are good here too.

Its all in the layers:
Base- corn tortilla (grilled pizza crust, even tortilla chips if desperate)
Beans- canned black low sodium cooked down with some oregano, cumin, salt, ground coriander
Salsa (purchased is fine but take a peak in your larder and get creative here)  chopped tomato, mild peppers, cilantro, olive oil, lime juice, smoked chili, onion, tomatillos can combine in many variations in a pinch to create a tempting salsa.
Fried eggs (poached if you feel like it)
Cheese (cheddar, queso fresco)
Garnishes; extra salsa. Scallions, black olives, jalepenos (pickled roasted), sour cream, cilantro, avocado

If you’d like a more formal recipe….

Huevos Rancheros Fonda del Yucatan
Serves 2
Ingredients
4 corn tortillas
Canola or vegetable oil
1 can low-sodium black beans
2 tablespoon fresh chopped cilantro
1/2 teaspoon each dried oregano, cumin, chipotle chili powder
1/4 teaspoon each ground coriander and salt
1/2 cup salsa (home made or store bought)
4 eggs
1 tablespoon olive oil
1/4 cup grated cheddar cheese
Garnishes and extras: sliced scallions, black olives, jalepenos (pickled or roasted), sour cream, cilantro, avocado

Method

1. For each serving, drizzle a little canola oil onto an oven proof dish (pie plates work well) and dip 2 corn tortillas in oil on both sides.  Place in a 400˚F oven to crisp while you prepare the remaining ingredients.  
2. Heat up a can of low-sodium black beans (no need to drain) and add cilantro, dried spices and salt.  Lower heat and continue to cook until juices are absorbed, stirring occasionally.  
3. Once beans are heated, fry eggs in a little olive oil.  Cook eggs “sunny side up” and remove from heat when whites are firm but yolks are still runny.  
4. While eggs are frying, assemble dishes.  Remove tortillas from oven and pile on beans followed by a bit of salsa then carefully transfer the eggs, one on each tortilla.  Sprinkle with cheese and return to hot oven to finish eggs and melt cheese.  
5. As soon as cheese has melted, remove pie plates from oven and transfer to warmed plates.  Place another spoonful of salsa on top of each egg and add garnishes to your liking.   

On the side—roasted turnip fries with smoked paprika (400˚F for 20 minutes).  You can dip them in ketchup but here they taste great dipped in the runny egg yolks and the sour cream.  They are nice cross between sweet potato fries and traditional fries from white potatoes and can be roasted while the tortillas crisp.

I found this fun rendition online.  Great idea to serve a crowd:
http://www.designeatplay.com/?p=482
Huevos Ranchero Pizza- very clever and communal too.