Dear Jenny, I love your recipes, especially the cookies recipes. I was wondering, is there a way to make the cholesterol buster oatmeal cookies a little more moist or chewy?
Jon, try eliminating the flaxseed meal and use all-purpose flour. You’ll still get good fiber from the oats but they should be more moist. You could also try adding another tablespoon of butter. Oh, and store them in a plastic bag with all the air removed – that makes a big difference.
Here’s something fun to make for your next party. You can call it a giant chocolate chip cookie but calling it a chocolate chip pizza makes it taste better! And oh yes, it’s my healthy chocolate chip cookie recipe – made with half the butter. Click here for the recipe. – Jenny Jones
Finally, a new way to use my thousands of cherry tomatoes. By slow roasting them at 200 degrees for 6 hours with olive oil & spices, the flavors explode. I am pureeing them tonight over some pasta. Can’t wait! Cooked tomatoes help protect against prostate cancer so guys….. eat cooked tomatoes, the more concentrated, the more lycopene.
Anyone with non-stick pots will be happy to see what I found. It’s a new silicone steamer that won’t scratch your pots, it’s flexible so it fits into almost any size pot, and it has silicone handles for easy lifting. Steaming vegetables retains most of their nutritional benefits so even if you don’t have a steamer, cook them in a covered pot with very little water.
I make pizza often and using different methods. This one is made using a pizza stone and wooden peel for that nice charred crust, but the same recipe can be made using a regular pizza pan, preferably the kind with holes in it. My healthy barbeque chicken pizza is so good, I don’t wait for leftover chicken. I cook chicken just so I make this delicious pizza. Click here for the recipe. – Jenny Jones
If you like a super crispy pizza crust like I do, then a pizza stone is the way to go. Last night I was craving a plain cheese pizza but it had to be well done and crispy so I used my favorite pizza stone (yes, I have more than one!). This one is black so it absorbs heat really well. I placed it in the oven and preheated it as high as it would go – 500 degrees. Those commercial ovens go a lot higher than that but I preheated the oven and stone for almost an hour and put my pizza in there using a wooden peel. I used to sprinkle the peel with cornmeal but now I just use parchment paper. I cover the peel with parchment, place my pizza dough on top and spread the sauce and cheese. Then I slide it onto the stone, paper and all, and later on when it’s almost done, I remove the paper and let it finish. In this photo I had just removed the paper and I still baked it another couple of minutes for an even more well done crust. Then… no fork, no plate… just slice, pick up, and into the pie hole!
Dear Jenny, I hope you can help. I love making pancakes but they are never light and fluffy like the pictures I see. I like to add diced apple and wonder if that could be weighing them down, but then even when I make them plain, they still come out kind of flat (& not very pretty). Even though they still taste good, I want them to look good too. Any thoughts?
Dear Angela, I think I know what the problem is. The biggest mistake people make with pancakes is to over-mix them. So if you’re using an electric mixer, put it away! The batter should be gently stirred or folded using a spatula or large spoon with just a few turns. In fact, it should actually be lumpy and not smooth. Adding the apples or other fruit (like blueberries!) should not make a difference, except they will be healthier. Good luck.