Personal Training

An APPLE & HONEY filled saturday!

Posted on by Naomi


Well, bloggies, its Saturday the 19th of September and it is Rosh Hashanah in the Jewish religion which is the Jewish New Year! This happens to be one of my favorite holidays filled with amazingly delicious food in enormous quantities. Tonight there will be about 50 people at my house, coming together to eat, drink and celebrate the new year! The chicken is marinating in our fridge and all fresh cookies my mom and I baked are plated! Apples and honey, like I mentioned yesterday are always eaten on this holiday and symbolize the SWEET  new year! 



Here are the apples and a pic of the cutest lil’ honey bears! These apples will be sliced up and squeezed with a bit of lemon to keep them from browning when they are sitting out in the bowls


Some Pics of the booze…ahhh one of my favorite parts of the evening : ) and the table where all the food will be set up, now its a bit messy but bear with me, it will look incredible when I take the pics tonight!

This is the chicken marinating. The recipe is my mom’s famous. Well, not exactly my mom’s but its from the Silver Palate Cookbook. It is called Chicken Marbella (pronounced marbeya) It is a famous Jewish chicken recipe, but I swear, no one makes it like my mom! 


and the chicken getting ready to be cooked!


And the chicken up close…look at all those capers, dried fruit and yumminess…ahh i cannot WAIT to have a big juicy breast of this guy tonight! My favorite are the prunes they get all sweet and soft and balance out the chicken perfectly!


CHICKEN MARBELLA

Makes: 16 pieces or 10 or more portions

  • 4 chickens, 2 1/2 pounds each, quartered

  • 1 head of garlic, peeled and finely pureed

  • 1/4 cup dried oregano

  • coarse salt and freshly ground black pepper to taste

  • 1/2 cup red wine vinegar

  • 1/2 cup olive oil

  • 1 cup pitted prunes

  • 1/2 cup pitted Spanish green olives

  • 1/2 cup capers with a bit of juice

  • 6 bay leaves

  • 1 cup brown sugar

  • 1 cup white wine

  • 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

  1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

  2. Preheat oven to 350 degrees Fahrenheit.

  3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

  4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

  5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

  6. To serve chicken marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken

Ok so I know this is a “fit and foodie” blog but I mean, how could I NOT take a picture of the beautiful chocolate chip peanut butter cookies and brownies all pretty and plated!?


My Breakfast this morning was a bit rushed because we went to temple. I did have time to make my beloved oats, but they were eaten on the go, so i didn’t have time to savor it like I usually do. Nonetheless, it was delicious! 


Naomi’s Oatsome Oats!
1/2 cup oats
1/2 cup skim milk, 1 cup h20
few slices banana
about 15 frozen blueberries and some frozen raspberries (Yum!)
truvia packet
cinnamon, walnuts, chia seeds
1 eggwhite was in there too! 

These are my favorite eggs! Eggland’s Best and in my opinion, they are truly the best. I dont know why but they just taste much richer in flavor, light and fluffy! 
Naomi
Naomi

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