What a difference 24 hours makes! I am post-call; I’ve had a looooong nap, a relaxing yoga workout, shower, and dinner is in the oven! I’m just so relieved to feel like myself again. It’s the last day of January, already, and February starts tomorrow! And, with a new month, I start a brand new rotation- Cardiology. I’ve heard that you learn tons on this rotation, but you may typically work 16 hour days, and then I still have neuro call on top of that- so it may be an exhausting month…
Also, it means that we’ve lasted throughout the whole month on the SD and with our new lifestyles! Tonight, we made a roasted chicken- this is easily one of the most versatile recipes on the SD. It’s an asian roasted chicken, and we made it with red peppers, snow peas, onions, and squash, and it’s stuffed with red jasmine rice! Yum! The SD suggests if using a whole chicken, de-skin it, but leave the skin attached. Then pour whatever marinade and spices onto the skinless chicken, and re-cover the chicken with its skin (It keeps it super tender and juicy). I poured some of the marinade straight onto the veggies, so they would also have the flavor, and used 2 tablespoons of the marinade in the rice while it was cooking. Here’s the marinade recipe!
Soy Sesame Vinaigrette
2 Tbsp. soy sauce
1 clove garlic, diced
1 .tsp diced shallots
1 Tbsp. rice wine vinegar
2 Tbsp. peanut oil
1/4 c. lemon juice
1 Tbsp. water
1 tsp. Shiracha (garlic-chili sauce, optional)
Place all ingredients in a small bowl; whisk until fully combined. Yep, it’s even great on a salad!