Today, I made a quinoa salad.I prepared about a 1/4 cup of uncooked quinoa and as it was cooking, I chopped up veggies. I chopped up half an onion with half of a tomato and a couple mushrooms and put them all together in a pan to tenderize them. Once the veggies were done, I mixed in the cooked quinoa and added garlic parsley flakes for seasoning.
I proceeded to put all of this on top of a cup of baby spinach.
Well this AM I had kind of an old fashioned skillet with eggs, potatoes, onion and a bit of ham. I would have put green peeppers in it too, if I had any. I will also make potato salad. actually finish it and ham steak
Wow, that really looks super fancy. I think it is something that we will look forard to It is one of the thngsI am sure you are looking forward to. It is one of the options that you may need.
So when you say boiled garlic chicken, do you mean a whole chicken (or pieces of chicken) boiled with garlic cloves in the water? I've never heard of that.I cooked stir-fried noodles and vegetables with some rice and boiled garlic chicken. I'm Asian so this food really appeals to me.
Boiling chicken (usually) whole is quite normal and I know quite a few people who cook it this way. Needless to say the chicken is a lot more moist and TBH it is no different from cooking it in a stew or soup.
Oh yes. I know. I have boiled chicken whole before. It was just the garlic aspect I was wondering about. I would have thought that putting cloves of garlic in the water wouldn't significantly flavour the chicken. I mean, I've boiled whole chicken with a few garlic cloves and bay leaves, peppercorns, herbs etc. but that just produces a very mild aromatic flavour. I was wondering if significant amounts of garlic were used or whether there was another technique involved.
