I shall call this version of Things I Can Eat Stew “Healing Gifts Stew.” That’s because most of the major ingredients were porch-dropped gifts from friends: the root veggies, the chicken, the greens. Made like a bonafide #domesticgoddess in my new Dutch oven. 💜 I am so #grateful for the friends who are supporting my #Healing2021 journey, who share their love and prayers and food and supportive words. Today was a better health day, and I am grateful for that too.
I read this line in my book club book: “Awakening proceeds with its own rhythms: sometimes slow growth, sometimes a plateau, sometimes sliding downhill, sometimes a breakthrough.”✳️ I think it’s true of healing too, of all our journeys. Yesterday felt like sliding downhill. Here’s hoping to more slow growth.
✳️ Neurodharma: New Science, Ancient Wisdom, and Seven Practices of the Highest Happiness by Rick Hanson.
I really wing it in the kitchen these days, but someone asked, so I’m going to try to recall this as accurately as possible:
What I Used:
- 4-6 Chicken filets (these were gifted to us; when I do it again, I’ll probably do about 1 pound chicken breasts.
- 1 sweet potato, peeled and cut into cubes
- 1 golden beet, peeled and cubed
- 2 medium carrots, peeled and cut into chunks
- 1 handful of collard greens
- 1 15 oz. can Great Northern Beans, drained (I used canned because I did not plan this ahead—the chicken showed up, and so I improvised)
- Broth (I used homemade trash or treasure broth, but store-bought chicken would work, probably one of the large containers)
- Seasoning (I used Mural of Flavor Seasoning by Penzey’s
- Onion, sliced (Prior to c-diff, I probably would’ve said something like ½ or ¼ of a large onion; these days I eyeball much smaller amounts, like I do just two slices of an onion)
- Garlic, chopped (Similarly, I would have used a clove or two, maybe three in the old days; now, I probably used maybe half a clove. The goal with both the onion and garlic is to get a little flavor and a little prebiotics.)
- Cumin seeds (I basically use these in everything now
- Olive oil or ghee
What I Did:
- Pat chicken dry and season (eyeball for taste/tolerance), set aside.
- Sautee (in olive oil or ghee) cumin seeds, onion, garlic, and additional seasoning (again, eyeball for taste/tolerance) in a medium pan over medium-high heat.
- Put the sautéed stuff into the bottom of the dutch oven, lay chicken on top.
- Put dutch oven in oven and turn on to 350 degrees. Timer: 30 minutes.
- Put root veggies in casserole dish, drizzle with olive oil and sprinkle with seasoning, mix well, put in oven. Timer: 20 minutes.
- After 30 minutes, check chicken. It was ready, so I shredded it an then added to the dutch oven the broth, the beans, the veggies, and then finally the chopped collards. I put the lid back on the dutch oven but didn’t put it back in the oven, just let it sit there and heat everything up.
- Checked it, looked good, so we served it up. I put a little kraut on top of mine to get my probiotics. Trent mixed feta cheese in with his.
Earlier in my recovery, I would have definitely skipped the garlic and onion and used less seasoning.