May, 2016

May 27, 2016

Persian Pickles

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This is the best time to make pickles because cucumbers are in season. I make my 3-hour bread & butter pickles with either Kirby cucumbers (the pickling bumpy kind) or Persian cucumbers (seedless with a smoother skin) and today I found some beautiful fresh Persian cucumbers that were fresh and crisp and bright green.

So no matter what kind of cuces you use, these three-hour pickles could not be any easier. They really are ready to eat in three hours! All you need is the cucumbers, some sliced onion, white vinegar and three spices besides sugar and salt. Sometimes I slice the cuces thinly, other times a little thicker and they are always crisp and tangy.

I’m making them for the Memorial Day weekend to have with my fall-off-the-bone ribs and potato salad… or with a salmon sandwich.. or just as a snack right out of the jar. I love these pickles!

Click here for the recipe, and Happy Memorial Day to everyone.  – Jenny Jones

May 14, 2016

Leftovers!

I made my fall-off-the-bone ribs yesterday. Some leftovers are better than others. 🙂

IMG_7320Click here for the recipe. – Jenny Jones

May 10, 2016

How To Store Celery

I got tired to throwing away half of my celery when it went bad so I found a way to keep it twice as long. Here’s how:

Separate and wash the celery.
Pat it to remove excess water.
Lay down a large sheet (about 18 by 18 inches) of heavy duty extra wide aluminum foil.
Wrap the still damp celery in 2-3 paper towels and place in the center of the foil.

Best WayTo Store Celery5. Wrap the celery in the paper towels and then the foil, starting with the long side and then fold in the ends.

How To Make Celery Last Longer6. It’s easy to open and re-close the celery packet when you use heavy duty foil. The paper towels continue to keep moisture away from the celery, allowing it to stay fresh much longer. The worst thing to wrap celery, or any other high-moisture vegetables in, is plastic.

May 8, 2016

Sunday Breakfast

Breakfast on Sunday morning is always special for me. Today, I made hash browns with scrambled eggs. When I went to flip my hash browns over, they broke apart but I really liked them that way – more edges to get crispy! Click here for the recipe.

Hash Browns RecipeI had a last minute taste for a sweet bread and I wanted it fast, so I made my simple whole wheat bread, the one everyone is making, but I made it into whole wheat raisin bread.

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All I did was double the sugar and add a cup of raisins. It turned out great, especially when I toasted it and made cinnamon toast. Wow! Click here for the original recipe (then just double the sugar and add the raisins when you add the additional 1/4 cup of flour. – Jenny Jones

May 7, 2016

Weekend Baking

Weekends are my favorite time to bake. As soon as I get up and make my green tea, I start puttering around in the kitchen. With breakfast on my mind I remembered that I was out of my giant breakfast cookies so they were first on my list. This time I used a mixture of prunes and figs and added a few extras chocolate chips. I baked them for 14 minutes so they turned out more crispy than usual. I often have one of these yummy cookies after breakfast but I also have them for dessert. There are 4 grams of fiber in each cookie! Click here for my recipe.

IMG_8778 copyNext, I started my sesame see breadsticks. I just ran out of those too and I hate to have my salad without those crunchy breadsticks. I make them so often that I got a breadstick pan with holes to help them bake from the bottom. There’s no place I know where you can buy fresh breadsticks like these so I make them at least twice a month. This picture was taken before I put them in my warming drawer to rise.  Click here for the recipe.

IMG_8772 copyWhile the breadsticks were rising and the oven was already hot, I saw that I was down to one granola bar so I made more of those too. It’s the easiest recipe – just mix everything in a bowl and bake. But you do have to press down really, really hard before baking to keep the bars together. I use a spatula that I press down onto the bars before baking and I press all over for about a minute so they set well while baking. Oh, I almost forgot – there’s another granola bar in my purse (I always carry one just in case). Click here for my easy recipe.

IMG_8774 copyWell, I just thought I would share what I cooked today. And Happy Mother’s Day to all the moms who cook, or just eat when someone else cooks – that’s how it should be on Mother’s Day. – Jenny Jones

May 1, 2016

How Did Yours Turn Out? (May)

It’s fun to see how my recipes turn out made in other places, other countries, by other people all around the world.  I love it! What did you make? How did yours turn out? Where are you from? Please send your picture to: YourPhotos@JennyCanCook.com

CUDI MADE MY 3-HOUR BREAD & BUTTER PICKLES
“Great recipe Jenny; thank you. Here are mine.”

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MARY ANN MADE MY NO KNEAD OLIVE BREAD
“I added 1/2 cup of toasted walnuts, 2 T fresh rosemary and baked it in my long clay baker for at 450 for 30 minutes with the top on and 7 minutes with the top off. Is is perfect! Thanks for the info on your site.”

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ANTONIA MADE MY TORTILLAS
“I hardly buy flour because I never like the ones from the store but now that I learned how to make them I won’t stop eating them this are the best ever. Thank you for charing your recipe.”

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ADRIANA MADE MY NO KNEAD CRUSTY ROLLS
“Hi Jenny, baked these rolls this past week. There were just delicious. My husband loved them! Thanks so much for this great recipe. When I try the 20 min Pizza Dough I´ll let you know.”

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