Jan 13, 2013

What to eat to prevent the flu

It’s flu season and eating certain foods can help keep you well.  Here are some suggestions from someone who hasn’t had a cold or flu since… well, the last time I was sick I stayed home in bed listening to some 8-track tapes.

Red Peppers – Vitamin C helps prevent the body from getting viruses and a red bell pepper has twice as much vitamin C as an orange.

Garlic – Eating garlic stimulates the body to multiply white blood cells making it easier to prevent the flu.

Salmon – The omega-3 fatty acids in salmon enhance the immune system function.

Sauerkraut, yogurt & pickles – They all contain  probiotics, which add healthy bacteria to the intestinal track. A healthy gastrointestinal track can bolster your defense and help resist flu viruses. Make sure the yogurt has active cultures.

Sweet Potatoes – They are loaded with a healthy dose of beta-carotene, which creates vitamin A in the body. This crucial nutrient boosts immune function by lowering the amount of free radicals, helping to eliminate the cause of sickness.

Green Tea – Polyphenols, potent plant antioxidants, are what’s believed to give green tea its immune-boosting effects. One  type of polyphenol called catechin may kill influenza viruses. But don’t add milk, because the proteins will bind to the polyphenols, making them ineffective.

Jan 12, 2013

Buttermilk Biscuits

There’s nothing like homemade buttermilk biscuits. My biscuits have only two tablespoons of butter but they taste rich and buttery, especially right out of the oven. Bottom line: I’m not flaky… but my biscuits are! 🙂 Click here for the recipe. – Jenny Jones

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Jan 12, 2013

Brenda Wants A Softer Cookie

Do you have a chocolate chip cookie recipe that will create soft cookies? The recipe I have does fine, just my cookies are not as soft as I like unless I need to adjust the cooking time.


My response…

You’re on the right track with adjusting the cooking time. A minute or two less will often produce a softer cookie. Also, once you remove them from the oven, cookies continue to cook on the hot baking sheet so remove them off the sheet right away to cool. I have one other suggestion: brown sugar. Try switching to brown sugar and see if that helps. (I use half brown & half white sugar in mine)


Jan 12, 2013

Mr. Tea


Jan 12, 2013

Don’t refrigerate…

… tomatoes. It makes them mealy and they won’t taste as good.

… chocolate. It has a negative effect on the texture.

… potatoes. Their starch will turn into sugar and they’ll turn dark when you cook them.

… coffee. The condensation in the fridge affects the flavor.

Jan 11, 2013

Homemade Potato Gnocchi

Homemade gnocchi are a special treat because it’s rare to find them on restaurant menus, probably because they have to be made by hand. But they are so worth the effort and I LOVE, LOVE, LOVE these tender potato dumplings. In Polish, we call them “kluski” and they can be served with anything from meat sauce, pesto, red sauce, browned bread crumbs (Polish style) or just a little butter. Click here for the recipe. – Jenny Jones

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Jan 11, 2013


Spoon + Spatula = SpoonulaSpat

It’s a spoon-shaped spatula, perfect for mixing, stirring, scraping, lifting, folding, even sauteeing if it’s silicone (heat resistant up to 500 degrees).

It’s the only thing I use when I saute because it can’t scratch my non-stick pans and it’s flexible so it fits into every curve and corner. A spoonula will also scrape out a bowl better than anything.

Thanks to whoever invented this!

Jan 11, 2013

Darlene Asks About Green Tea

Dear Jenny,
My question to you is you mentioned that you sip green and white tea all day long, is it hot or iced? And is there a good way to make either a perfect cup? Thank you.

My response…

Darlene, I drink green, white, or black tea when it’s hot because I believe there are more antioxidants when it’s just newly brewed. If I let a cup of green or white tea sit out too long, the color darkens (oxidizes) and to me it won’t have the same benefits. One key thing is not to brew tea more than 2-3 minutes or it can get bitter.

Jan 10, 2013

Chocolate Pudding

I’m not willing to give up my sweets and this easy healthy chocolate pudding is one of my favorite dessert recipes. It’s a low fat chocolate pudding that’s rich and creamy tasting and you’ll love my little surprise ingredient. This also makes a great chocolate pie filling. Click here for the recipe. – Jenny Jones

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Jan 10, 2013

Pickled pig’s feet, anyone?

pig_feetI grew up with eastern european parents who made things like Galaretka, also known as Zimne Nogi (translated: cold legs) This is basically jellied pig’s feet. It was a mixture of meat & things that sat in a giant pot and my dad loved it! Polish food includes things like pork knuckles in beer sauce with sauerkraut, and carp in aspic with raisins. We ate things like, “Śledzie,” (pickled herring), beetroot soup, lots of kielbasa and pickled anything. They like to pickle things in Poland –  there’s even pickle soup! I still love some Polish dishes like Gołąbki and Pierogi, both of which I make often. My parents cooked with sticks of butter and no meal was complete without sour cream but I make things my own way now. I still crave the things I ate growing up and although pig’s feet is not one of them, I found a recipe online for anyone curious enough to try:

With a background like mine, I was bound to forge my own unique food trail and the things I eat seem normal to me, but maybe not to everyone.  For example, here are some of my favorite treats:

~Sauerkraut straight out of the jar

~Sardines, straight out of the can

~Pickled beets

~Picked herring with onions

~A wedge of raw cabbage eaten like an apple

~Cold boiled potatoes with mayonnaise

~I could still eat some pigs feet but only after a beaker of czysta wodka, no ice.

If anybody has a more unique favorite snack, maybe I can add it to my repertoire. There’s nothing you people out there are eating that can scare me.  Bring it. – Jenny Jones