Set It...And Forget It! Again!

Today for lunch I used my wonderful Rotisserie Chicken Cooker again. I used a half chicken and put it in the rotisserie basket. For the spices, I used kosher salt, ginger, all spice, bourbon smoked paprika, garlic powder, and pepper. After I set it and forgot it (ha- the name makes this cooker even better), I used my Mandolin to chop up some veggies. Ok, I actually made Scott chop them up (I'm still a little scared of using it!). He sliced up some green cabbage and carrots, while I chopped bok choy, dried red chilies, and garlic. I sautéed the garlic and chilies in a large skillet with sesame oil. Then I added the bok choy and also some mushrooms. Next came the cabbage, carrots, and water chestnuts. The only other seasoning I used in the stir fry was Tamari (original Japanese soy sauce- has a richer taste than traditional soy sauce). After cooking on high for a couple of minutes, I spooned the stir fry mixture into bowls, and then topped with the chicken. It was really good! My "Lose It" app on my iphone said this meal only had 150 calories- even better!

Tips from me:

Get a rotisserie cooker- you'll thank me later.

Eat veggies- they are healthy and delicious and so easy to make into a meal!

Try Tamari next time you run out of soy sauce. If the delicious taste of Tamari won't make you switch forever, maybe Wikipedia's info on Tamari Soy Sauce and regular soy sauce will:

Many cheaper brands of soy sauces are made from hydrolyzed soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring, and are popular in Southeast Asia and China, and are exported to Asian markets around the globe. They are derogatorily called Chemical Soy Sauce ("化學醬油" in Chinese), but despite this name are the most widely used type because they are cheap. Similar products are also sold as "liquid aminos" in the US and Canada.

Some artificial soy sauces pose potential health risks due to their content of the carcinogenic chloropropanols 3-MCPD (3-chloro-1,2-propanediol) and all artificial soy sauces came under scrutiny for possible health risks due to the unregulated 1,3-DCP (1,3-dichloro-2-propanol) which are minor byproducts of the hydrochloric acid hydrolysis ^[9]

Tamari (たまり^?): Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour. It contains little or no wheat; wheat-free tamari is popular among people eating a wheat free diet. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China

Um- no brainer! Tamari wins! Get it at Whole Foods.