I need to start measuring.

When experimenting with food, I rarely measure anything. Turns out that is a bad plan, since I sometimes end up LOVING what I cooked, but don't really know how to recreate it. Oh well. Exactness is boring, right? I did two things tonight which could be done separately.

Pasta with a cream sauce. Except I can't do milk. So normal cream is out. Instead I used coconut milk. (Turns out it is a lot healthier too!) First I sauteed one clove of garlic and about a quarter of an onion in coconut oil then threw them in about a quarter to half cup of the coconut milk. Put it on a medium heat just to spread flavor around. Sifted in about a tablespoon of ground mustard seed just because I always want to put it in everything! While this was all going on I had some whole grain fine spaghetti cooking on the back burner. They both finished and I combined them! At least, I put some of the sauce on the noodles, I only used about half of it, the other half is in my fridge now.

Chicken breast with a honey glaze. This was COMPLETE experiment. I wasn't sure if I would ruin it, but I figured the pasta would be enough if I did. I've been scared of cooking chicken for a long time. Why? Because it isn't familiar. I even bought some chicken a while ago hoping to find a recipe. It sat in my fridge then I had to throw it out. But the other day I decided to go for it and purchase some frozen chicken, that way I wouldn't have to do anything before I was mentally prepared. Well, I found a recipe on Williams-Sonoma.com for a honey glazed salmon. I loved the glaze, but didn't really want the salmon. So I decided to try it with the chicken that was sitting frozen in my freezer. I did everything as it said (except I used coconut oil instead of the vegetable oil it suggested) and it was amazing! Didn't burn anything, though it did form a wonderful glaze. SO yummy. Also, I didn't actually measure anything for the glaze since it asked for half a cup of honey. I wasn't making 6 salmon, but one chicken, so I guestimated. I used more like an eighth of a cup with just a squirt of balsamic and an eighth of a teaspoon of vegetable oil. It turned out great.

I will be trying this again. Probably be adding more things to the coconut sauce. Because, well, why not?!