Jamie Oliver's Food Revolution

I have a new favorite tv show.



Do you remember this guy? The Naked Chef. Awesome (no nudity, just a name)!

Bye, Bye Tooth

So, Hadden finally lost that first tooth on Wednesday. He was eating a sandwich for lunch and said, "OUCH!" when he bit through his pickle. The tooth was super loose and bleeding and all that, so we told him to just keep wiggling it. He got impatient and tried to bite into an apple to speed it up, but decided it hurt too much to do that. So, back to wiggling. I went to put Calla down for a nap and he came in missing his tooth! He didn't realize it was gone and didn't believe me until I made him look in the mirror. I though for sure he'd swallowed it, but we found it out on his chair in the kitchen. So, the toothfairy came that night and we officialy have a big kid now! Here's some pictures of Mr. Toothless and his sister, who thought the whole thing was fascinating!

Random Happenings

We've been up to a little bit of everything and not much of anything...

Making pretzles, aka masks

Sewing and wearing superhero capes

Playing...

Just an ordinary cabinet...

Or a subway station, whichever you prefer

Eat Soup

Did you think I forgot about the chicken soup? It was on "my list." This list includes so many unfinshed and half-done projects that it's embarrasing. But, since it is still freezing and I did finally get around to typing them up, here is, not only Chicken Soup, but also 3 Bean Chili. And, no, I didn't forget the meat. It is vegetarian, but it is also good! It took lots and lots of bad vegetarian chili attempts (I think chili is one of those foods that really isn't meant to go meatless) and one helpful friend (thanks, Emily!) until I found this recipe. It really is great, so give it a try. Here's to hoping our soup eating weather is almost over!

Chicken Noodle Soup

2 T butter
4 chicken breast, dried and cut into pieces
12 cups chicken stock
4 celery stalks, sliced
3-4 carrots, peeled and sliced
1 large onion, diced
½ tsp, or more, salt
Ground black pepper to taste
3 bay leaves
1 tbsp dried parsley (if using fresh, use 2 T chopped and add at very end, just a minute before serving.)
1 tbsp Herbs de Provence (can substitute Italian herbs)
1 ½ cups, or more, dry pasta (this measurement is for farfalle, fusilli or rotini shape and size. If using elbow macaroni, use about 1 cup.)

The secret to this recipe is to brown the chicken very quickly and deeply, leaving a nice caramelization on the bottom of the pan. When you add the stock, this carmelization becomes part of the broth and makes it very yummy. In order for this to succeed, you MUST have dry chicken. So, grab your roll of paper towels and your bleach spray to clean up afterwards.

In large dutch oven or pot (if you have a Le Creuset or any other type of porcelain enamel cast iron, this is ideal) melt the butter quickly over medium heat. Be careful not to let it brown yet or it will taste burned. Turn the heat up to high and add your chicken pieces. Allow chicken to brown, stirring occasionally, but not too much. Letting the chicken sit in the same spot for a minute or two will allow that deep caramelization to form. If you have lots of juices in the bottom of the pan, hold off stirring for a minute or two till they evaporate and the chicken begins to brown.

Add stock, whisking to remove caramelization and incorporate into broth. Add celery, carrots, onion and bring to a boil. Reduce heat and simmer until veggies are nearly done (15 minutes or so). Add remaining ingredients and simmer for another 12-15 minutes, stirring occasionally. As soon as pasta is cooked through, taste for seasoning and serve.


3 Bean Chili

2 tsp olive oil
1 large onion, chopped
2 stalks celery, sliced
1 large green bell pepper, cored, seeded and chopped
2 garlic cloves minced or pressed
½ to 1 Tbsp chili powder (I use ½ tbsp, but use more if you like it spicy)
2 tsp ground cumin
1 14 ½ oz can diced tomatoes
1 cup canned great Northern beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup canned red kidney beans, drained and rinsed
2 cups vegetable broth (I sometimes use chicken if it’s what I’ve got around)
1 medium yam, peeled and grated
½ tsp salt


Heat oil in large saucepan over medium heat. Add onion, celery and green pepper. Cook, stirring, until fragrant, about 3 minutes. Add garlic and cook 30 seconds, then stir in chili powder and cumin. Cook another 20 seconds, until aromatic. Add tomatoes, broth and beans and bring to a simmer. Add grated yam, cover and reduce heat to low and simmer slowly, stirring occasionally, until thickened and all parts cooked through, about 30-40 minutes. Stir in salt and serve. We garnish with sour cream and grated cheddar cheese. Serves 6.

Test Your House for Radon

We have a friend who was just diagnosed with lung cancer and subsequently found out her house had high levels of radon, which causes lung cancer. We also found out a neighbor had higher levels of radon in their home. So, we'd been thinking we'd get our house tested, and we do have a radon level of 8. The EPA considers anything above 4 too high, so we are getting a mitigation fan put in tomorrow. Hopefully we won't have to worry about it any more in the future. Just a note to say it's worth getting your house tested. Here is the link for the local guy that tested our house (if you're local). He said he is usually $99 but is testing for $49 in Februrary. Just something to consider.

Ski Mania

Hadden and Chris went skiing yesterday, and it was fun (and hilarious). Enjoy!

First Loose Tooth

Here is what we discovered when I was brushing Hadden's teeth this morning. It seems like all of his friends have been getting loose teeth, so we thought we'd better check, and sure enough, one of the bottom teeth is loose. Needless to say, he is very excited. What's that you say? His clothes don't match? Don't try telling him. I already did, and it seems he doesn't mind at all.

Calla is now also telling everyone she has a loose tooth. Hopefully not for a while...