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Once again into the blogging fray.  Quiet weekend with everyone back in school or wherever they are  now spending their time.  This weekend, I decided to marinate my chicken breasts.  Its easy to do and adds flavor.  I used two different marinades: olive oil, lemon juice and herbs, and soy sauce, garlic, ginger, vinegar and dark sesame oil.  The trick here is to let is sit and not be in a hurry to cook it off.  I marinated them for about 4 hours, but overnight would work also.

The other trick I used was to make roast chicken using a commercial salad dressing as a glaze.  In this case, honey mustard salad dressing on a split chicken.  I can't recall the last time I cooked a chicken without first removing the backbone and laying it flat.  My feeling is that by making it flat, the chicken cooks more evenly.

We continue the experiment with simple one disk meals for dinner.  Some of my children are tired of chicken soup, so my wife made a beef stew.  Looks and smells great!

Shabbat Parshat Ki Tavo
Dinner - 7
Beef Stew
Noodles
Salad
Quinoa

Lunch - 13
Honey Mustard Roast Chicken
Grilled Marinated Lemon Chicken breasts
Baked Asian Marinated Chicken breasts
Rice
Vegetable stir fry
Israeli Salad
Cabbage Salad
Potato Kugel

Have a great shabbat and relax.

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