Tuesday, December 25, 2012

**Holiday Greetings** Part 1- Christmas

We know we've been MIA for months, but this year has been amazing and as it comes to an end we'd like to say Shalom to everyone we haven't spoken to in a while.

We wanted to wish everyone Happy Hanukkah and Merry Christmas, Happy Kwanzaaa and Happy Holidays and thought we'd make a post on what it's like here during the holiday season in Jerusalem.

I was going to send out email Holiday cards but then I figured, since I know everyone enjoys reading our blog, to make this a Holiday Greetings post. 

Here are few Fun Fact articles: 

To continue the holiday tradition, Evan has prepared his delicious spicy, garlic chicken and broccoli.
Then we decided to go take a walk to the Old City.
These lights were taken at 9pm. They are as exciting as it got.  (The Church of the Holy Sepulchre was closed!)
^We discovered a cool Greek church hideout.

 ^Stole a kiss in front of Jaffa Gate.
 ^ and walked through Mamilla Mall Promenade.
 ^ and met up with a few friends along the way! 

....stayed tuned for Part 2!- New Year 2013


Wednesday, December 12, 2012

Chicken Noodle Soup for Sick Hubby

 My hubby is sick and really wanted some soup.  
I found this delicious and easy recipe at smittenkitchen. It that was a hit! 
My husband (and I) inhaled it! Couldn't stop saying "yummy!" and that made me feel really good! 

Here is her recipe:
Serves 4

1 tablespoon vegetable oil
1 large onion, chopped
3-pound chicken, in parts or 3 pounds chicken pieces of your choice
8 cups water
1 bay leaf
2 teaspoons table salt
Freshly ground black pepper
1 large carrot, diced (1/3-inch)
1 medium parsnip, diced (1/3-inch) (optional)
1 large celery stalk, diced (1/3-inch)
3 ounces dried egg noodles, I prefer wide ones
1 tablespoon chopped fresh dill or flat-leaf parsley

Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken pieces (if too crowded, can do this in two batches), making little wells in the onions so that the parts can touch the bottom of the pan directly. Cook chicken parts until lightly browned, about 10 minutes.
Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any (sorry for lack of better term) scum that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.

Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.

Bring the broth back to a simmer.

You may be tempted at this point to taste it and add more salt.

To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes. While these simmer, remove the skin and chop the flesh from a couple pieces of chicken, only what you’re going to use. You won’t need all of it in the soup. The remaining parts can be slipped into an airtight bag in the fridge (I recommend leaving the skin on for retained moisture until needed) and used for chicken salad or the like over the next few days.

Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill or parsley.