This morning I had blueberries for breakfast. Did I mention they were wrapped in delicious, light, fluffy buttermilk pancakes? Making pancakes from scratch is one of the easiest things to do. Honestly, it takes five minutes to put the batter together – it’s basically just flour, buttermilk and egg with leavening and a little oil. Oh… and blueberries. These blueberry pancakes were so delicious I didn’t even use syrup.
With summer coming it won’t be long before you won’t need a loan application to buy fresh blueberries. In the meantime, these breakfast beauties are really good with diced apple and even plain. Yesterday I made potato pancakes for lunch and I’m keeping the leftovers for tomorrow’s breakfast.
My mother used to cut potato pancakes into strips and cook them with scrambled eggs. It’s one of my favorite breakfast dishes. So that’s what I cooked today so far. (& yesterday) … just sharing… – Jenny Jones
Sweet & Sour Chicken is one of my favorite Chinese dishes but I never order it in restaurants because the chicken is always battered and deep fried so I learned to make it myself. And I made some today. There’s just one rule with my sweet & sour chicken… fresh pineapple!
A lot of stores sell pre-cut pineapple so I just bought a small container for my pineapple chicken. I tried making it with canned pineapple but I’d rather make something else than use canned pineapple for this dish. Fresh makes a huge difference.
For the juice, I didn’t want to buy a big bottle of juice so I got a 6-pack of tiny 6-ounce cans and just used one can for the recipe. I needed 1/3 of a cup and I drank the rest. Sweet & sour chicken cooks fast and I served it over sushi rice, which is a sticky rice. In my opinion, this sweet and sour chicken is as good or better than any I’ve had from a restaurant. I also like this meal because it’s delicious and it has lots of antioxidant-rich vegetables and lean protein. The last time I tried sweet & sour chicken at a restaurant, there was literally ONE piece of red pepper (the picture showed lots of red & green peppers). That was the day I decided to make my own, having no idea how easy it really would be. Click here for the recipe.
I also made a loaf of no-knead bread… again. It seems like I make at least one loaf a week.
I switch around between the original, which I made today, then whole wheat, then fruit & nut or olive. This bread never disappoints and as many loaves as I have made, I’m still amazed every time at this easy, nothing-to-do method for baking bread. Click here for the recipe.
I love bread. If I ever had to be gluten-free I’d be one sad human being! So that’s what I made today. …just sharing… – Jenny Jones
p.s. I am loving all the positive comments and especially the photos I’ve received of my own recipes made by you (wanna see?). I never expected so many people would try my recipes since they are not fancy, and I just want to say thank you for your confidence in me and for taking time to write. – Jenny Jones
This morning I baked my simple whole wheat bread and I forgot just how easy it is. It’s only one rise and the whole thing, start-to-finish, takes just an hour and a half. It’s a soft loaf, perfect for French toast. That’s what I plan to make with it tomorrow. Today I just sliced it while it was still warm and put a little butter on it and had it with scrambled eggs.
I love homemade bread… the smell… and the taste… you just can’t buy it anywhere. I also made homemade tortillas (they disappear quickly around here) and I also worked on my Polish bigos recipe. … just sharing… – Jenny Jones
It’s always good to have something sweet for the weekend (besides my sweet-heart!). He loves my easy chocolate brownies so I made some for the weekend. At the same time, I improved the recipe with a few minor changes, which I have noted on the printable recipe. I followed Lisa’s comment below my recipe and reduced the baking soda for a fudgier brownie. I also doubled the vanilla and reduced the baking time.
I also adjusted some amounts for easier measuring. I realized that 1/3 of a cup is 5 1/3 tablespoons so I changed both the 5 tablespoons of oil and the 6 tablespoons of yogurt to 1/3 of a cup each. It’s much easier to measure and makes no difference in the batter. We both like the new brownie better but the old version is still available too.
This morning I also made my giant breakfast cookies. Just like my brownies they are 100% whole grain and made without butter.
I love these breakfast cookies so much I just added them to “My Favorites” category. A lot of times, I also have them for dessert. For dinner I made vegetable fried rice with edamame. So that’s what I cooked today. …just sharing… – Jenny Jones
This is my vitamin pill. I made a big pot of vegetable soup for the week. I used my own chicken stock, which I had frozen, and added a mountain of vegetables – a total of twelve, I think. The fresh vegetables I used were: carrot, potato, red pepper, zucchini, kale, spinach, napa cabbage, green beans, celery, and broccoli, and I also added frozen peas and corn. Do you see anything in there I missed? The soup is for the week but it will never last that long.
This morning I also made English muffins for breakfast and for dinner, my skinless chicken drumsticks. Oh, I also marinated some beets (my beet salad) for dinner but I’ve been snacking on them all day. My favorite thing to do is spend all day in the kitchen. …just sharing… – Jenny Jones
I made my breakfast brownies today and decided they could be better. So I made a second batch with a little more sugar, a little less cereal, and I added another egg and liked it better. I adjusted the printable recipe accordingly but you can always get the old version at the bottom of the recipe. If you need extra fiber, there’s a ton in these chewy breakfast brownies.
Like most cooks, I’m always trying new things with my recipes, looking to see if I can make something better or easier or healthier. I also made potato soup today and I plan to post the recipe soon.
It’s cold here in California – down into the 60s! 😉 I know. It’s into the zeros in other places! I’m sorry. That’s why I made soup today, getting ready to post my recipe for everyone in the Boston area, where they’re getting record snow this week. So that’s what I cooked today. … just sharing… – Jenny Jones
Breakfast today was my buckwheat pancakes with maple syrup… yummy yum yum! In the afternoon I made a big pot of chicken soup. Cooked it for 3 hours! Then I strained it, pulled the good chicken off the bones, and refrigerated the stock so all the fat will rise to the top by tomorrow. Then… chicken-rice soup, chicken-noodle, and one I really love – Greek avgolemono.
My stepmom is Greek so I’ve grown to love Greek food. I’m thinking of posting my recipe for spanakopita sometime soon. After dinner (leftovers) I made a batch of granola bars. I took this picture to show how pretty the bottom of the bars get when they’re done, all glossy and sticky. Now we have these delicious bars around for snacking. Having something healthy to snack on keeps us from snacking on the wrong things. So that’s what I cooked today. ...just sharing… – Jenny Jones
Today is Sunday and it’s raining. I’m staying inside so I can play… in the kitchen. Actually, I do that every Sunday, and almost every other day, too. This morning I made tortillas for the week and for breakfast I made my turkey breakfast patties with scrambled eggs and my no-knead whole wheat fruit & nut bread on the side. I love this bread! When it was fresh out of the oven I ate the heel and two more slices. Think what you want – I don’t care! 🙂 It was delicious and I loved it.
The times I can’t seem to stop eating something is when it’s fresh out of the oven. Now tomorrow, I will be able to eat just one slice (at a time) – just kidding – I WILL have some self control tomorrow. I baked the bread using the overnight method with cold water and the mixture of whole wheat flour and bread flour was perfect. The crust was fabulously crunchy and the inside, with 2 kinds of raisins and walnuts, was soft and chewy.
So that was breakfast. Then for dinner my skinless chicken thighs (thighs & fries) with asparagus are already in the oven, oh and I’m making a salad. We have a salad just about every day and there is no meal around here without a cooked vegetable as well. Then we’re having everyday cookies for dessert (the cookies were already made).
If I get bored watching the Academy Awards tonight, I’ll probably go in the kitchen and make breadsticks. …just sharing… – Jenny Jones