i had the house to myself for a few days, so i did a lot of cooking. my parents are fairly open-minded about trying new foods, but i think sometimes they mainly like the things i cook because they don't have to spend any time thinking about what to eat if there's something already on the table. there are a lot of things that i can't eat, & i have to keep everything really low fat, so i can understand why the things i make for myself might not be at the top of the list for someone who can eat anything.
anyway, i don't have any pictures, but here's a line-up of what i made:
moroccan stewed chicken with couscous
i used a recipe similar to this, except i used chicken breasts instead of thighs since dark meat is a little too fatty for me to eat. i got this recipe from women's health magazine, & it had fresh cilantro instead of coriander & cayenne instead of paprika. i will definitely make it again, but without or with less cayenne.
this is the closest recipe i've seen to what i used. i used apple cider in place of the veggie oil, & rather than cooking the carrots on the stove, i poured the apple cider broth over the carrots & baked them for an hour. i wish i had done this instead. i don't really mind waiting so long, but my carrots weren't even that soft after 1 hour in the oven & i had no intention of waiting for them to get softer. all in all, i liked the dish & will make it again.
ginger pear preserves
this was my first foray into canning. i'm kind of intrigued by canning because it's a southern tradition & canned foods are generally foods that i can eat. i also like the idea of preserving things at their freshest and avoiding those bpa-laced cans. the canning process itself was very successful, but i'm not sure how much i'm into the actual recipe. i only made one jar and am now eating the contents rather than storing them. i think if i go the pear route again, i'm going to step it up & use a recipe from an article in bust magazine on putting up, a book which i intend to buy eventually. it organizes the recipes by month, which i love, so i can have canning projects going all through the year.
i loooooove grapefruits & their juice, so i was pretty excited to see this recipe in my inbox this afternoon from the lovely martha and the folks at body + soul. i hardcore heart martha's clear glass teapot and teacups. i used my mom's vintage electric juicer to juice my grapefruits, and the whole thing was ready in about 10 minutes. i'm really, really into it, though i may add some water to the juice on the next go-round to lighten it up a little bit. it reminded me more of a mulled cider than the types of tea that i'm used to drinking, but it was still very delicious. in fact, i drank the whole pot while writing this post :)