07-03-28_0945_chicken.jpgI admit, I was lured into trying this chicken recipe, from the Allrecipes.com site, when I realized I could use a cup of Brooklyn Lager in the process. I customized the yield for 4 servings, and used 5 chicken legs instead of 4 thighs. I used 3 cloves of garlic.

The thick sauce was slightly sweet (due to the apricots and onions). The ginger-cumin-allspice trio made for a fragrant combination. My toddler enjoyed the chicken, but Dave was unenthusiastic.

And what makes this “Moroccan”? I’m not quite sure…

RECIPE: not much trouble to cook; make sure your audience appreciates your effort
PREP TIME:
solo simmering for less than one hour
TASTE:
slightly sweet, succulent

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07-03-28_0923_cabbage.jpgI served the chicken with a side of “Sweet-and-Spicy Cabbage,” from America’s Everyday Diabetes Cookbook, by Katherine E. Younker. I thought the snappiness of stir-fried cabbage would be a suitable side here (how’s that for alliteration?!). I ended up with a tangy and spicy crunch.

I used a Granny Smith apple and some regular green cabbage (rather than Savoy). I needed to stir-fry for 4 minutes, to allow the cabbage to wilt. I did add 2 tsp. of salt to this recipe.

The cabbage was too spicy for Dave. I enjoyed the way it contrasted with the chicken.

RECIPE: you should never make cabbage the same way twice! try this one
PREP TIME:
quick chopping, quick cooking
TASTE:
spicy crunch

Next time, I want to try to cook “Baked Scallops,” from the Allrecipes.com site. I’ll also make “Parmesan Tomatoes and Beans,” from Mix ‘n Match Meals in Minutes for People with Diabetes, by Linda Gassenheimer, to serve on the side. Check back with me on Tuesday, May 15, to see what happens.