Feb 23, 2018 Feb 16, 2018
A frittata for dinner? Made with spaghetti? In 30 minutes? This is my kind of dinner!
Frittatas are usually associated with breakfast because they’re made with eggs, but when you throw in some spaghetti and then add health-building spinach, a little parmesan… that’s a mighty fine dinner right there. It cooks in 6 minutes on the stove top but you do have to flip it over after 3 minutes. Here’s how I do it:
First, you need to use a fry pan with sloped sides. I slide the frittata from the pan onto a dinner plate, cover that plate with another dinner plate, flip the plates over and then slide the uncooked side back onto the pan. It’s easy, but remember to swirl a little olive oil in the pan before cooking the 2nd side.
I’m trying to eat more vegetarian meals and when it’s an easy one pan meal like this, that’s a bonus. Some recipes use different pasta shapes but I prefer angel hair spaghetti for this recipe, and I like to serve it right away… after a salad of course. Click here for the recipe. – Jenny Jones
Feb 8, 2018
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
Feb 2, 2018
I’m so excited to share this new recipe. It’s very similar to my hugely popular simple whole wheat bread recipe. I’ve been curious about baking with sprouted wheat flour and finally decided to give it a try. What a wonderful surprise!
This loaf is soft and delicious with a great texture, and definitely softer than the regular whole wheat version. The dough is a little softer too so I was afraid it might not turn out, but I love it not just for the great taste and texture but because I researched the benefits of sprouted whole wheat flour compared to whole wheat flour. Sprouted whole wheat flour has…
- More fiber
- More protein
- Less gluten
- More vitamins than regular whole wheat flour, like B, C & carotene
- More minerals than regular whole wheat flour, like calcium, iron, magnesium & zinc
- Enzymes that make it easier to digest
- More flavor because the grains are sprouted
WHAT IS SPROUTED WHEAT FLOUR? Wheat grains are allowed to sprout before milling, producing a living, nutrient-rich food because vitamins & minerals develop that enhance nutrition and digestibility. The major benefit is that those nutrients are in a state that can be more readily absorbed. (I find sprouted wheat flour at Whole Foods and it’s also available online. Once opened, be sure to keep it refrigerated.)
If you like my simple whole wheat bread, this sprouted wheat loaf is just as easy to make. I’m so glad I decided to experiment with sprouted wheat flour. This loaf is softer than the similar whole wheat loaf so if it’s too flimsy for you, try making it with half whole wheat flour and half sprouted whole wheat flour. It will have more body and a really great taste. Click here for the recipe. – Jenny Jones
Feb 1, 2018
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 never expected my recipes to be made by home cooks all over the world – I love it! I hope you’ll share where you are from and please send your photo to: YourPhotos@JennyCanCook.com
MARGARET MADE MY NO KNEAD BREAD
“Hello Jenny! I hope it’s okay that I share a photo with you that I took of my first attempt at making your “2-HOUR Fastest No Knead Bread.” (I’m glad I took a picture because the loaf didn’t last very long!) I can’t wait to try more of your wonderful recipes! Thanks Jenny!” ~ Margaret Macaulay, New Westminster, BC.
~ Thank you for sharing your great photo. This bread doesn’t last very long around here either! ~ jenny
BART MADE MY NO KNEAD BREAD
“LOOK AT THIS LOAF! JUST MADE THIS FOLLOWING YOUR DIRECTIONS. We are waiting for it to cool down. Love your humour and easy to folllow directions. ~ Bart…”
~ That crust looks awesome! Thanks so much for sharing your photo. ~ jenny
GIOVANNI MADE MY CINNAMON ROLLS
“Hi Jenny, this is result of your recipe. I added sultanas to the filling and I spread apricot jam in place of glaze. I make this recipe also with your poppy seeds filling. Excellent! Thanks 🙂”
~ Thank you for sharing your photo as well as these creative ideas. ~ jenny
DALILA MADE MY APPLE PIE INTO HEART HAND PIES
“Hi Jenny! I was in a baking mood…(again…😊 )……so I decided to bake some hand pies for 💖 Valentines Day. 💘 I used your recipes for HOMEMADE APPLE PIE, both came out great again. The dough was easy to shape, no problem at all. This time to my apple pie filling I added some craisins, a wonderful combination. I baked some with a dusting of turbinado sugar and the others were drizzled with a vanilla glaze. Talk about a handful of yumminess, they were a hit! 😍 Thank you Jenny! ❤️️Happy Valentines Day!!❤️️”
~ Your are both skilled and creative. Happy Valenine’s Day back to you. ~ jenny
PAUL MADE MY CINNAMON SWIRL BREAD
“I trust your recipes so much I looked up the recipe for cinnamon swirl bread and tried it as an experiment. Ate the whole loaf before it cooled. I made your recipe that Friday night, two loaves, for a charity sale … perfect. Followed the recipe to the letter. Monday I made two loaves in less than 2 hours. I added a milk wash on top after baking and more cinnamon sugar. Sooooo happy. ~ Amables saludos, Pablo Prescott, Jubilado en el Paraiso.”
~ Thank you for sharing. They all look delicious!! ~ jenny
first trial…first trial…
DALILA MADE MY 20-MINIUTE PIZZA DOUGH
“Hi Jenny! Happy Friday which means it’s pizza night for us. I made your 20~MINUTE PIZZA DOUGH recipe for dinner. I made two 8″ pizza’s with that recipe. I let the dough rest for about 40-45 minutes while I was busy getting my other ingredients ready. The dough came out great, so easy to form into two small pizza’s. I topped them with onions, red peppers, black olives, small diced tomatoes and mozzarella cheese. 🌟They were DELICIOUS!! WONDERFUL!!🌟 The dough baked up nicely, a bit crispy because I left them in a little longer, we like our pizza that way. Another simple and fast dinner idea, THANK YOU Ms. Jenny!! Have a nice weekend! Happy Cooking!”
~ Your pizzas look really good, better than most restaurants. Thank you for the photo. ~ jenny