Garlic Chicken Stir-fry

If you've made it anywhere other than our front page, you might have noticed we have a fondness for garlic. If you haven't, consider yourself informed. I often feel bad that we're not going through multiple bulbs of it a week. But then again, I do work with live human beings, so maybe it's just as well.

I've been trying to capture the lovely garlic flavor of a Chinese take-out staple: broccoli chicken. Unlike the deep soy flavors and colors of a broccoli beef, broccoli chicken tends towards a lighter flavored sauce that really brings out the garlic tones. I'm not quite there yet, but this last attempt was too good not to share.

Veggie Quinoa Stir-fry

Have you ever tried quinoa? It's a low-carb, grain-like alternative to rice, packed with complete protein (meaning that it contains all nine essential amino acids) and nutrients. We've used both red and the traditional white before. For this dish, we used equal parts red and white for a fun mix.