White Chicken Chili

2 cups great northern dry beans
1 quart chicken stock, or bouillon and water equivalent
1 can of cannery chicken or turkey, with broth
2 TB dried onion
2 cloves minced garlic
1 7 oz. can diced green chili
1-2 TB jalapeno (optional)
2 tsp ground cumin seed
1 tsp dried oregano
additional dairy ingredients below

Rinse and sort the dry beans. Soak beans overnight in a generous amount of water.
The next morning, drain and rinse the beans. Return them to the pot and cook them in the chicken stock on low heat until the beans are tender. Add more water as needed to prevent scorching; stir occasionally. (This will take about 2-4 hours, depending on the freshness of the beans.)
Break up canned chicken or turkey and add it with its liquid to the pot. Add all remaining ingredients and cook until the onions are tender.
Just before serving, remove from heat and add:
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
Stir to incorporate and enjoy.

Terrific Options:
A faster edition will use canned great northern beans.
We also prefer to use the gorgeous, frozen chilies that Kali and Bobby have sent from New Mexico!
Be sure to grate your own cheese for this recipe; don't use prepared cheese that may contain cellulose (to prevent clumping).
This is a good way to use left-over, cooked poultry.
One chopped, sauteed onion is good for the dried onion.
The crock pot produces a soupier version and perfect for busy days.

Ratatouille

This recipe is a requirement of late summer, when the zucchini and tomatoes are at their peak. It was first introduced to us by a dear friend, Hailey Liechty, and has since become a delicious summer tradition. This is the only reason that I plant eggplants in the garden.

1/2 cup olive oil
2 large onions, peeled and sliced
2 large garlic cloves, minced
1 medium eggplant, unpeeled and sliced
6 medium zucchini, unpeeled and sliced thick
2 bell peppers, seeded and chunked
2 tsp salt
1/2 cup minced parsley
4 carrots, peeled and sliced
4 celery stalks, sliced
10+ tomatoes, peeled and diced
1/2 tsp ground coriander
1 tsp dried thyme (I prefer fresh)
1/2 cup fresh, torn basil leaves
black pepper
sliced tomatoes (optional topping)

Heat 1/4 cup of the oil in a large fry pan over high heat. Add onions and garlic and cook, stirring, until onions are soft but not browned. Stir in eggplant, zucchini, peppers, salt, basil, and parsley; add a little more oil as needed to prevent sticking. Cover pan and cook over medium heat for about 30 minutes, stirring occasionally. With a large spatula, turn the vegetables to help preserve their shape.
Add the tomatoes and stir to blend. Add more oil if veggies are sticking. Cover and cook for 15 minutes; stir occasionally. If mixture becomes soupy, remove cover. Garnish with tomato and parsley.
That's the end of the original recipe; however, we prefer to add Hailey's "very yummy topping" and bake the mixture in the oven. Simply layer the partially cooked vegetable mixture in a large, oven-proof casserole dish and spread the following mixture over the top:
4 ounces grated Parmesan cheese
4 ounces mozzarella cheese, grated
2 large eggs
Bake in a 350* oven for about 40 minutes, or until top is bubbly and golden.

Note: I love to double or even triple this recipe and freeze some for later in the season. If you choose this option,do not add the cheese topping; just freeze the vegetable mixture and add the cheese topping when it is thawed and served at a later date.

Lemon Cream Pie

Thanksgiving 2010 was wonderful! The Scott Stewart family was in complete attendance! The Jordans trekked in from New Mexico. Ben and Annie came "over the river and through the woods" from Logan. Jenny was on break from BYU. Joe and Scott had a long weekend off. And the Tessems drove over from Provo. The shop was furiously heated with the wood stove and the total guest count was 22 (if you count the dog, Tristan).

The pie to guest ratio was very high this year. There were 16 different pies or desserts to choose from. Needless to say, we ate pie for several days! It was delicious feasting.

Rhonda Marsh brought a new favorite this year: Lemon cream pie. Delicious! This is the only pie that did not make it to Friday; it was gone on Thanksgiving Day. In fact, it was so good that Jenny made it for my birthday just two weeks later. This recipe will definitely be included in years to come.

1 cup sugar

3 Tbsp cornstarch

1/4 cup butter

1 tsp freshly grated lemon peel

1/4 cup fresh lemon juice (Rhonda adds an extra 1-2 Tbsp)

3 large egg yolks, beaten

1 cup whole milk

1 cup sour cream

*cream for whipping

*prepared, baked crust



In a medium saucepan stir sugar, starch, lemon juice, peel, butter, and milk. Cook and stir over medium heat until mixture comes to a boil. Boil for two minutes; remove from heat. Pour part of the mixture into egg yolks. Mix and return all to saucepan and bring back to a boil and cook for two more minutes. Let cool slightly and stir in sour cream. Fill pie crust and top with sweetened whipped cream.



I'd like to add another incredible pie recipe here for Joe's chocolate pie. However, the secret ingredients are being held very secret! Maybe next year...