Monday to Friday Chicken Noodle Soup!!!

Ingredients
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick
12 ounces boneless, skinless chicken breast
1/3 cup, packed parsley or dill leaves
2 cups fine egg noodles (dry)
2 teaspoons lemon juice
Salt and freshly ground black pepper
Directions
Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.

Lemons And Limes

Citrus Brings Zing
To freshen up mayonnaise, stir 1 teaspoon fresh lemon juice and 1 teaspoon extra-virgin olive oil into each 1/4 cup mayonnaise.

For fluffier rice, add fresh lemon juice while the rice is cooking.

To make aromatic olive oil, heat 1/2 cup olive oil in a saucepan over medium heat for 5 minutes. Remove from the heat and add 1/4 cup grated lemon or lime zest. Cool to room temperature, then refrigerate the flavored oil in a sealed container for up to 1 week. If the oil solidifies, let it come to room temperature and become liquid again. Use the citrus-flavored oil on chicken and fish and in salads.

To make better roasted chicken, take a tip from the popular Italian cooking teacher Marcella Hazan, who made this technique famous. First, rinse a 3- to 4-pound chicken inside and out. Pat the chicken dry with paper towels. Roll 2 small lemons on a hard surface, pressing firmly to soften them. Using a paring knife, prick each lemon about 15 times to pierce all over. Place one lemon and 1 large fresh tarragon or rosemary sprig (or 1 teaspoon dried tarragon or rosemary) in the chicken body cavity. Push in the second lemon and secure the opening with toothpicks. Rub 1 tablespoon olive oil all over the bird and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If you like, tie together the drumsticks with string so that the chicken will hold its shape. Place the chicken, breast side up, in a shallow roasting pan and roast at 450°F for about 20 minutes. Reduce the oven temperature to 325°F and roast until the breast meat registers 180°F on a meat thermometer and the juices run clear, 40 to 60 minutes longer. Remove from the oven, turn the chicken breast side down, and let rest in the pan for 15 to 20 minutes before carving. After carving, open the chicken cavity and pour the juices all over the chicken meat.

To give poached white fish fillets an especially bright white color, add a tablespoon of fresh lemon juice to the poaching liquid. You get a nice flavor bonus, too!

For an island-style marinade for roast pork, mix together:

Juice and zest of 1 lime
1/2 cup pineapple juice
1/4 cup cream of coconut or coconut milk
2 tablespoons dark rum
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
1/2 teaspoon salt