We’re in the middle of the most hyped snow storm I can remember in Michigan – school was cancelled before the snow started yesterday and we, owning a construction company, scrambled to get a tarp over a house that we ripped the second story off this week (don’t worry, we own the place) and determined that today would be a snow day for our business also. The snow started this morning (Friday AM) and will continue through Sunday – they say we’ll get 9″ today alone! I made the unfortunate mistake of not going grocery shopping (I actually didn’t think of it until now, when I popped downstairs to make a warm and yummy breakfast for the whole family) and I’m running short on veggies. I’ve got some green beans, mushrooms, and asparagus….also a red pepper, some green onions, cherry tomatoes….ok, as I’m writing this I’m realizing that I’m not that short on veggies. I also have sweet potatoes, butternut and spaghetti squash in the pantry. I guess I was just running short on white potatoes and I wanted to get up and make a delicious hash to accompany eggs and some salsa I just defrosted.
It’s that point of the winter where you’re craving fresh food and the salsa, made from home grown tomatoes and peppers from last summer and always tastes so fresh! Right now, the only fresh thing I have growing in my house is basil – which is good, because I’m going to be making this grain free, gluten free, dairy free, soy free nut free Bruschetta chicken for dinner tonight! Organic grape tomatoes and spaghetti squash are easy to come by during the long month of February so I almost always have them both on hand. I have been buying my basil live at the grocery store too – I know, it’s cheating but there’s no time for growing my own right now (even though I have a grow light hung right in my kitchen window to help it along during these winter months). We’re busy because on top of running a business, my husband and I are in the process of designing our “forever home” – or rather, “forever homestead”. We’re still in the early stages so I’m not sure where it’s going to fall on the self sustainability scale BUT I do know that we’re going to have a geothermal greenhouse to grow food year round (with capabilities to add some aquaponics tanks later). We also have an area for a large garden, a chicken coop, duck house (if I get my say) and a permaculture orchard at the back of the property. All day, every day I’m thinking about our house. If we were living there now I would run out to the green house and grab some home grown grape tomatoes, pick some fresh basil, relax and watch the snow fall from under the glass…… Well, for now, I have to settle for a tiny mason jar with a little basil plant.
We’ve made this gluten free, dairy free, soy free, nut free recipe for Bruschetta Chicken 3 times in the last 2 weeks (and twice that first week AND I was asked to make another time)! In our journey of going mostly grain free, this is the first dish that my husband says he likes better without the grain! Also, I’m busy and it’s easy, in both the cooking, and the cleanup (minimal dishes)! The squash needs zero prep – just pop in the oven, brown your chicken then pop it in the oven and make the bruschetta while everything finishes! When you’re ready to get started on this easy and unique grain free chicken dish just grab a knife for chopping, a cutting board (I use these Little Glass Cutting Boards – have you ever researched about the germs clinging to your plastic cutting board), a bowl for the bruschetta (I always make it in my Glass Storage Containers – acid from the vinegar leaches chemicals from plastic) and a cast iron skillet (nonstick pans are not good for your health – we use a Lodge 10-1/4-Inch Pre-Seasoned Skillet ) for the chicken and you can be eating in no time!