I made pancakes today. From scratch. In five minutes. If you’ve never made buttermilk pancakes from scratch… do it. You will never buy a mix again. Fresh blueberries are just coming into season and I decided to treat myself to pancakes for breakfast.
I put a little butter on the top, which melted right away, and then poured real maple syrup all over. OMG! And here is some good news: you can also make them with whole wheat pastry flour. They are delicious either way.
Blueberries are anti-aging superstars that are full of antioxidants, good for the brain and heart, and defenders against cancer and inflammation. I’ve said enough. Just do it. Click here for the recipe. – Jenny Jones
I just found a better and simpler way to make pasta with vegetables. Everything cooks in one pot and you don’t even have to drain the pasta. With a small amount of water the pasta and vegetables all cook in the same pot. I love it.
I make it with two of the most important vegetables for health: broccoli and spinach but it also works with just broccoli. This super fast vegetarian meal takes just 15 minutes and here a couple of tips:
- Be sure to keep the water boiling (not too high or too much water will boil away).
- If too much water boils away, you can add a little more water as needed.
- A timer is really helpful so you can set it for the pasta cooking time and then keep an eye to know when to add the veggies.
- When you add the broccoli, just open the lid briefly, toss the broccoli on top, and quickly close the lid. The broccoli will steam right on top.
- Add more or less parmesan. I like it with three tablespoons.
This can be a side dish or main dish. I plan to try it next with whole wheat pasta and will share my results. Click here for the recipe. – Jenny Jones
I’ve been reading about how sprouted whole wheat flour is healthier than regular whole wheat flour. Sprouted flour has more fiber, more protein, more vitamins and minerals, and they are absorbed better than from plain wheat flour. It has less fat and less gluten so I had to try it. I was skeptical – too good to be true, right? With less gluten, the loaf would surely be a dud.
Well, lookie here! I made my simple whole wheat bread and just swapped the whole wheat flour with sprouted whole wheat flour and I love it. It rose even faster than my regular wheat loaf. This bread is soft and moist and makes a good sandwich bread. I even made French toast with it this morning.
To make sure it wasn’t a fluke, I will bake a few more loaves and then post it as a new recipe. Meantime, if you want to try it, just use my Simple Whole Wheat Bread recipe and swap the whole wheat flour with sprouted whole wheat flour. – Jenny Jones
p.s. One of my visitors (Monita) beat me to it and posted her own loaf made with sprouted whole wheat flour. It worked for her too! See it here.
I love my lemon brownies. I realize that some baked goods are not as good using whole wheat flour but it works with my one bowl lemon brownies recipe. In fact, I always make them this way now and I want to encourage everyone to try them this way. Any time you can avoid white flour, it’s a good thing. It needs to be whole wheat pastry flour and the result is a lovely, soft, delicious lemon bar.
I made them today in an 8 x 8-inch square pan but you can use a 9 x 9 for a more dense bar. I had some meyer lemons on my tree and if you have meyers, which have a milder lemon flavor, well I can tell you they make delicious lemon brownies. Oh, I forgot to mention this is the easiest recipe ever. Everything goes in one bowl, no mixer, no butter, no white flour, and if you make them… no brownies left! Click here for the recipe. – Jenny Jones
This is my Christmas Wreath Bread made into a braided loaf. I used the same recipe, braided it, and just tucked in the ends and baked it as a loaf. I love it so much! It’s beautifully sweet, has no butter, and it’s ready in about 2 hours. I make this braided raisin egg bread throughout the year, sometimes with just a little glaze…
I also made a whole wheat version, substituting one cup of whole wheat flour for one cup of white flour.
So it’s not just for the holidays. My Christmas Wreath Bread recipe is so versatile, you can make it all year, in different shapes, and even whole wheat. Click here for the recipe. – Jenny Jones
Everybody loves getting my homemade caramel corn for Christmas but this batch is for me. Why shouldn’t I give myself a Christmas present? It’s not like I would eat it all in one day! I could. But I won’t. That’s my story and I’m sticking to it. 😉
I hope all of your baking turned out and I wish you all a very Merry Christmas. – Jenny Jones
Most of us probably didn’t eat enough vegetables over Thanksgiving weekend. Green bean casserole is mostly casserole and not a lot of beans. And aren’t candied yams really a dessert? Thanksgiving dinner is a great tradition and I enjoyed mine just like everyone else, as well as the leftovers but there’s a big container of fresh vegetables in my fridge right now. I always keep crudite on hand but I made extra today.
Vegetables are our lifeline to good health and when you have colorful veggies ready as a snack, you’re doing a lot of good for your long term health. I mix the colors because each color has its own health benefit: yellow & orange for eyes and lungs, red for memory and immunity, green for bones and teeth, purple & blue for aging and blood pressure and that’s just naming a few. Eating a variety of colored vegetables will provide a variety of different antioxidants that can help keep us well.
Eating vegetables every day, both fresh and cooked, is like an insurance policy for your health. And fresh crudite is not only appealing to look at, it’s delicious. Keep and container of fresh veggies in your fridge and see how fast they disappear! – Jenny Jones
Most people know that my favorite place to be is in the kitchen and to show you how much I enjoy “playing” there, I thought I would share what I cooked all this month. On the days I didn’t cook, we usually had leftovers as I prefer to eat at home than go to a restaurant. I hope my joy of cooking and baking will spark a similar passion in others to cook more at home. And now, here’s what I cooked this month…
Oct. 31 – Tortillas, salad, baked ziti, dark chocolate fudge brownies
Oct. 30 – Asian salad, vegetable chicken soup
Oct. 29 – Granola, Greek salad, salmon patties, Greek spinach rice, dark chocolate almond clusters
Oct. 28 – No knead whole wheat bread, chicken noodle soup, my butter mix
Oct. 27 – Tuna salad, chicken stock, two bean turkey chili (photo below), whole wheat blondies
Oct. 26 – Granola bars, sesame seed breadsticks
Oct. 25 – Deviled eggs, tortillas, vegetable soup, pork fried rice
Oct. 24 – Pork loin with roasted vegetables
Oct. 22 – Multi grain no knead bread, Caesar salad, fast rice & beans, tapioca pudding
Oct. 21 – Eggs & hash browns, no knead raisin walnut bread
Oct. 20 – Granola, salad, pesto pasta with chicken
Oct. 19 – Egg salad, marinated beets, stuffed grape leaves (photo below)
Oct. 16 – Beet & cabbage borscht, salad, skinless chicken drumsticks
Oct. 14 – Chocolate loaf cake (photo below), vegetable-bean soup
Oct. 13 – Wound healing soup, faster whole wheat no knead bread, biscotti (for a gift)
Oct. 12 – Granola bars, deviled eggs
Oct. 11 – Chicken and mushrooms with steamed broccollini
Oct. 10 – Granola, vegetable-bean soup
Oct. 9 – Chewy chocolate clusters, tuna salad
Oct. 8 – Deviled eggs, caesar salad, leftover turkey chili
Oct. 6 – Multi grain no knead bread (photo below) It’s one I make the most.
Oct. 4 – Hard boiled eggs, granola bars (photo below), tomato salad, cabbage soup, tortillas, leftover baked ziti
Oct. 1 – Sesame seed breadsticks, salad, chicken pot pie, tapioca pudding with chocolate swirl (photo below)
I love this chocolate cake! Today I made baked ziti for dinner, along with a beautiful salad with two kinds of lettuce, orange pepper, cucumber, garbanzo beans, fresh peas, and red endive tossed with my Greek Salad Dressing. Before starting dinner, I had such a craving for chocolate cake and needed one I could make quickly because it was dessert for today’s dinner so I made my Easy One Bowl Chocolate Cake.
If you haven’t tried it yet, it is really fast and easy to make, uses no eggs, no mixer, and it’s super moist and delicious. You only need one bowl and it’s probably less work than using a mix. I promise you if you try this cake, you will never buy a mix again. I made it and it cooled down just in time to frost after dinner. Whenever I have a piece of this cake I never feel weighed down and always feel like I could have seconds but I don’t. It keeps really well so we will have dessert for days. At the end if there’s only one slice left, I always suggest that we arm wrestle for it!
If you want to make the best and easiest one bowl chocolate cake click here for the recipe. – Jenny Jones