For us, no wheat, no grains that might have been grown with wheat (incidental contamination), no Splenda, and no aspartame. We sweeten our coffee with saccharine. We rarely try substitute flours which are not worth the calories (NWTC). Everything else is fair game.

Here is a recipe for a fast, hardy stew. You will note, we are not vegetarian.

Chicken Butternut Squash Stew

4boneless, skinless chicken thighs cut into bite size pieces
1 small sweet yellow onion chopped
Olive oil
“Better than bullion” chicken stock
1.5 cups of diced butternut squash
1/4tsp white pepper
1 tsp dry basil
3 cups water
Optional: garlic, 2 eggs, 3 tablespoons of heavy cream

In a large skillet or pot, sauté chicken in a small amount of olive oil. When lightly brown, remove the chicken from the pot and set aside. Sauté the onions and remove from the pot and set aside with the chicken. Add a little oil to the pot to deglaze. Sauté the squash until it is lightly caramelized but still firm. Add 1 tablespoon of bullion paste, the chicken, onions, pepper, basil and water to the pot. Heat on medium, stirring occasionally until bubbling. Make sure the chicken is done. Add garlic and 2 tablespoons of heavy cream. whisk 1 tablespoon of cream with the 2 eggs. Stir the pot to make a small whirlpool and drizzle the egg in a circular motion.

Serve in soup bowls. 4 servings.