Fresno Chili Spiked Hominy and Black Beans is the result of my search to use a new ingredient in a recipe this week. Hominy is made of dried maize, also known as corn. Typically hominy is used in soups and stews, but during the summer months I am always looking for ways to keep things fresh by adding ingredients from the garden. Choose a variety that has been simply processed with salt and lime. For black beans try to use no salt added canned or save money by cooking dried black beans and freezing them in pre-portioned containers.
I used fresh Fresno Chilies from my garden but you can easily substitute the Fresno Chili with a Jalapeno. Feel free to add more or less chopped chili peppers to suit your own individual spice/heat preference.
This recipe is based on the basic traditional French Lentil Soup recipe and replaces chicken stock with vegetable broth. Feel free to add more broth or water for a "soupier" consistency. This recipe is perfect for a weeknight dinner paired with a quick mixed green salad.
Using a slow cooker, add the rinsed lentils, vegetable broth, water, tomato paste, shallots, onion, carrots, celery, rice, bay leaves, dried thyme, and cook on low for 6-8 hours.
Just before serving add the salt and pepper, fresh tarragon, thyme leaves, sage, and kale. Stir to incorporate the fresh herbs into the soup. Let kale wilt and serve hot garnished with fresh chopped parsley.
Preheat oven to 425 F. Layer 1/2 of the lemon slices on the bottom of a baking dish. Sprinkle with 1/2 of the herbs and 1/2 of the sliced garlic.
Place the chicken breasts on top of the lemon slices adn sprinkle with salt and pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with tight fitting lid.
Bake for 45 minutes until chicken is cooked through. Remove lid and bake for 5 minutes until golden. Serve and enjoy.
Wash the leeks. Remove the dark green portion of the leek. Slice the leeks and wash them thoroughly being careful to remove all of the sand in between the layers.
In a large soup pot, add teh olive oil and set pot over a medium flame. When the pot is hot, add the leeks. Sweat the leeks for 8 to 10 minutes until soft and sweet. Add the garlic and cook for 2 minutes.
Add the chopped cauliflower to the pot. Add the veggie broth. Cover and bring the soup to a boil. Reduce heat and bring to a simmer and continue to simmer until cauliflower is soft.
When cauliflower is soft remove it from the heat and let cool enough to handle.
Add cauliflower mixture to a high-speed blender in batches. Blend until smooth. (Option to use an immersion blender may work too). Return cauliflower soup base to the pot and heat until boiling. Reduce heat and whisk in coconut milk. Season with salt and pepper to taste.
Garnish with fresh sliced green onions and a bit more fresh ground pepper.