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Dark Days Challenge meal #3

Posted by PattyLA on Dec 18, 2011 in GAPS, Local Sources, Low Oxalate, Recipe, St Louis | 0 comments

Welcome to week 3 of the dark days challenge. With all the Christmas stuff going on with my family it has been hard to focus on this meal but I had one of the veggies planned for a couple of weeks. We had this squash at our friends house for Thanksgiving and it was so nice to recreate it for our own home.

So without further ado. This weeks SOLE meal was stewed chicken, acorn squash with green apples, and boc choi with mushrooms. For some reason my photo of the boc choi disappeared and my photo of the chicken cooking is terrible so you will just have to take my word for it that I cooked those. You just get to see what was on my plate.

Here are the squash. I cooked them in my small convection oven/toaster oven. They were done faster than expected, probably because I used the convection setting and didn’t accommodate for that in the bake time. I found out they were done when the smoke extinguisher went off. Oops! This was just acorn squash cut in half with some green apple chopped and put into the hollows in each squash. Bake it that way for about an hour at 400 and top with some butter (I found some local butter for this!) at the end of baking. You can add a little honey if you want at the end but we found it plenty sweet without. These were local Granny Smith Apples and Acorn squash.

This photo shows off how badly I need to clean out my convection oven.

In addition stewed a pastured chicken, mostly because I forgot to thaw it ahead of time. That is simple 1 chicken, still frozen, in a big pot of filtered water with a bay leaf and some white pepper corns, cooked for about 2 hours till the meat was falling off the bone. I added the salt on the plate.

My other dish was really beautiful in the pan but somehow that photo disappeared. It was baby boc choi, green onions, garlic, and shitake mushrooms. All the veggies were local from various farms, they were cooked in a bit of bacon grease from locally raised bacon and some of the broth from the stewed chicken plus a splash of coconut aminos. (Obviously coconut aminos aren’t local to the mid west. Soy sauce could be if I made it myself but with little J’s soy allergy that is off the menu and that addition really made the dish come together.)

Once again our meal was GAPS and LOD legal and my kids loved it. They were especially excited about the squash but ate loads of everything.