I’m in limbo. The scope findings a few days ago were a mess, the lab results aren’t back yet, the allergist appointment isn’t until Thursday, the budesonide is on hold.
There’s no point in cooking Pretty Darn Allergen Free at this point, but I’m not brave enough to throw all caution to the wind, either. I’ve added back rice and chicken, but am holding steady there until more info is in. (Maybe also until I stop feeling so darn queasy. How can a girl have two dilations and end up MORE nauseated four days later?)
Notwithstanding, we need to eat, and I don’t think I can stomach another turkey meal until Thanksgiving. It’s also been a lot of fun to post kitchen experiments. Hence, today’s Mostly Allergen Free stew. It plays right into the huge craving I’ve had since starting this diet for a bit of spice and flavor.
This one is still wheat-free, soy-free, nut-free, dairy-free, corn free, and egg-free. Just be sure to choose your broth very carefully to keep it all that way! If chicken is out, you could substitute veggie broth and some other kind of meat; or add a ton of root veggies and omit the meat altogether.
I served this with glorious steamed white rice in all its naked, dazzling, previously forbidden, rice-y glory. Mr. Eos put his stew on the rice, but I wanted to savor every single grain. Hallelujah!
Slow Cooker Chicken Stew With Sweets and Black Beans
1 large onion, chopped
2 or 3 cloves of garlic minced
3 large sweet potatoes, cut into large chunks
1 ½ lbs. skinless, boneless chicken breast, cut into 1” chunks
About 2 cups black beans (I cook my own because I prefer the way they taste; it also means citric acid isn’t a concern. If you used canned, then one 14-oz. can is usually about 1 ½ cups. Use that, or add another can to make it beanier.)
2 cups chicken broth
1/3 cup maple syrup
Juice of ½ lemon
1 Tbs. chili powder (I used this yummy Peruvan Chile Lime Seasoning, but plain chili powder is surely fine)
2 tsp. cumin
1 tsp. cinnamon
½ tsp. allspice
shake of cloves
shake of cayenne
Salt to taste
- Sauté the onion and garlic in a bit of olive oil or your favorite veg oil for a few minutes until soft.
- Place the onion and garlic in the bottom of a slow cooker. Top with the sweet potatoes, then the chicken, then as many beans as you’d like.
- Mix the sauce ingredients together and pour into the crockpot over the stew ingredients.
- Cook covered on low heat for 6-7 hours (that’s usually about 3 ½ hours on high).
- If you’re an eosinophilic esophagitis person, bop on over to the last post, What Does EoE Feel Like, and help a mom by leaving a note about your experience while your stew cooks. Thanks!