- 1 whole stewing hen
- 2 15 oz. cans cannellini beans or 1 cup dry cannellini beans
- 1 can chick peas or ½ cup dry chick peas
- 1 can hominy or ½ cup dry hominy
- 1 ½ cup fresh, frozen or canned sweet corn
- 2 4 oz. cans diced green chilies
- 1 large onion, chopped
- 4-6 garlic cloves, minced
- 1 tbsp cumin
- 2 tsp dry oregano
- salt & pepper
- grated cheddar or Monterey Jack cheese
Early in the day, place your stewing hen in a 6 qt stockpot with enough water to cover and bring to a boil. Reduce heat and simmer gently for 3 hours. If using a young chicken instead of a stewing hen, simmer time may be reduced.
Meanwhile, prepare the beans and hominy. If using dry beans, combine dry cannellini beans, chick peas and hominy in a separate pot with 6 cups water. Bring to a boil, boil for 1 minute, then cover and remove from heat. Allow the beans to sit until the chicken is stewed. If using canned beans, just before the chicken is done, drain the liquid from the beans.
After 3 hours, turn off the chicken pot. Use tongs to remove all of the chicken from the broth and set aside to cool. If desired, strain the broth. Add sweet corn, chilies, chopped onion, minced garlic, cumin and oregano to the broth. Add prepared beans and hominy to the pot. Simmer gently until beans are tender. As soon as the chicken is cool enough to handle, pull the meat from the bones and add it to the pot.
Salt and pepper to taste, garnish with dried or fresh cilantro and grated cheese. Enjoy!
- 1 package of our to-die-for smoked bacon
- 1 large onion, diced
- 8 tablespoons butter
- ½ cup all purpose flour
- 1 quart chicken stock
- 2 12-oz. bottles of beer*
- 1 quart whole milk
- 12 oz. cheddar cheese, grated (use more or less to taste)
- salt & pepper to taste
- chives (fresh or dried) to garnish
Preheat oven to 400 degrees F. Lay bacon strips in a wide baking dish or cookie sheet and place in the oven. Bake 15 minutes and then remove bacon to cool.
Meanwhile, melt the butter in a stockpot and sauté the onions until soft. Add the flour, stirring constantly until the flour and onions cook to a light golden color. Add the chicken stock and beer, bring just to a boil and simmer for 10 minutes.
Stir in the milk and remove the pot from the heat. Stir in cheddar until melted. Chop up the bacon and stir into the soup. Salt and pepper to taste and garnish with chives.
This soup will satisfy 4-6 hungry people ☺
*Use a type of beer that you like. A dark beer will lend a stronger flavor to the soup, while a lighter beer will taste less beery.
You will need:
– 2 quarts good quality milk (recipe may be multiplied for larger quantities)
– 1 packet yogurt culture or 4 tablespoons plain live culture yogurt from a previous batch
Sterilize your milk containers and utensils in boiling water. Over low to medium heat, gently heat milk to 185° F*, stirring often. Fill a sink with ice water. As soon as the milk has reached 185° F, remove from heat and set in the sink of ice water. Stir the milk constantly until the temperature has dropped to 114° F. Take the pot of milk out of the sink and stir in culture or plain yogurt. Place the inoculated milk inside an insulated container and allow it to sit undisturbed for 6-8 hours or until thickened. Refrigerate and serve cold with honey or fruit preserves. For best quality, consume within one week. Yogurt batches may be re-cultured about four times before you need to start over with new culture packets.
*It is a common misconception that the first step in yogurt making of heating milk to 185° F is to pasteurize the milk, and so proponents of raw milk will often recommend skipping this step. In fact, the purpose of this step is to prepare the milk proteins to form a thick yogurt curd. The step of heating the milk may be skipped, but the resulting yogurt will be thin. I like a thick yogurt, and I don’t worry about any beneficial bacteria that may be lost in the heating since, after all, we will inoculate the milk with beneficial bacteria in the yogurt culture!