JennyCanCook

Mar 22, 2018

Does Chicken Soup Really Help a Cold?

The short answer is yes. Warm liquids, such as soup or tea do help relieve cold symptoms but chicken soup is a better choice. Here’s why:

  1. A compound found in chicken soup (carnosine) helps the body’s immune system to fight the early stages of a cold or flu.
  2. Soup contains anti-inflammatory properties that help reduce a cold’s miserable side effects.
  3. The soup’s salt, steam and heat can also help thin mucus, making it easier to expel. The steam also soothes irritated passageways in your nose and throat.
  4. Soups are also hydrating, which is particularly important when fighting off an infection. Staying hydrated is key to recovery and salty, chicken soup is packed with electrolytes that may help retain even more fluids than water or commercial electrolyte drinks.
  5. Warm soup or other liquids can help open up sinuses, relieving congestion and shortening the time the virus is in contact with the lining of your nose. The faster you can move the mucus through you nose, the better.

Homemade Chicken Soup

Make chicken-noodle or chicken-rice soup or just sip it as a healing broth. If you would like my recipe for healthy, homemade chicken soup click here. – Jenny Jones

Filed Under: Nutrition
4 Comments
Feb 8, 2018

Easy Sprouted Whole Wheat Bread

 Easy Sprouted Wheat BreadI’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

Dec 22, 2017

Merry Christmas to Me

How To Make Caramel Corn

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

Oct 1, 2017

What I Cooked in October

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, tapioca pudding with chocolate swirl. (photo below)

Chocolate Tapioca PuddingOct. 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

Two Bean Turkey Chili

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. 18 – Tortillas, chicken noodle soup, chocolate loaf cake

Oct. 16 – Beet & cabbage borscht, salad, skinless chicken drumsticks

Oct. 14 – Chocolate loaf cake (photo below), vegetable-bean soup

Dark Chocolate Loaf Cake

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.

Whole Grain No Knead BreadOct. 5 – Whole wheat french toast, chicken soup, spicy cabbage salad, turkey chili, double chocolate biscotti

Oct. 4 – Hard boiled eggs, granola bars (photo below), tomato salad, cabbage soup, tortillas, leftover baked ziti

How To Make Granola BarsOct. 3 – Simple whole wheat bread (photo below), whole wheat french toast, croutons, salad, leftover chicken pot pie, crispy oatmeal chocolate chip cookies

Best Whole Wheat Bread RecipeOct. 2 – No knead bread, salad, baked ziti, chocolate loaf cake

Oct. 1 – Sesame seed breadsticks, salad, chicken pot pie, dark chocolate fudge brownies.

Apr 6, 2017

Dark Chocolate Chunk Blondies

Dark Chocolate Chunk BlondiesEasy desserts are my favorite thing and when they’re fast, it’s even better. My blondies, made from scratch,  are ready in 30 minutes. Most other recipes use a stick of butter and sometimes two but I only use 3 tablespoons of butter and they are delicious. Of course, the darker the chocolate chips the better for your health so I buy the darkest I can find but I have also made these blondie bars with a 70% chocolate bar. I just chop some of it up into pieces and they become my chocolate chunks.

My favorite nuts for blondies is pecans but you really must toast them first. Of all the nuts used in baking, pecans are the most fragrant after they are toasted. You can see my video on how to toast nuts under the Videos section. I always try to make my desserts as healthy as possible and this one works well with half whole wheat pastry flour and half all purpose flour. I wasn’t sure what to call them. The long name would be “Quick & Easy One Bowl Chocolate Chunk Toasted Pecan Blondies.” Too much? Click here for the recipe. – Jenny Jones

Mar 8, 2017

Bran Muffins for Breakfast

Homemade Bran Muffins

I made bran muffins today and was going to have one for breakfast. I had two. I’ve never been able to eat just one even thought they have a lot of fiber. There’s something so tasty about the combination of molasses, cinnamon, and vanilla, especially with a glass of cold milk. There are a lot of reasons to eat fiber. It can reduce blood pressure and inflammation, as well as the risk of type 2 diabetes. Fiber protects your heart, prevents constipation, and it keeps you feeling full so it helps with weight loss too.

But the best reason to eat these muffins is they are really delicious and easy to make. Click here for the recipe. – Jenny Jones

Mar 1, 2017

Potato Pancakes and Eggs

Potato Pancakes and EggsMy mother used to slice up leftover potato pancakes and scramble them with eggs for breakfast. It’s still one of my favorite things to eat so I made it today. I had made the potato pancakes (placki in Polish) on Monday and had plenty left over so I treated myself to this delicious breakfast. I have actually made the pancakes just to use for this breakfast – that’s how much I love this dish.

So here’s my recipe:

1. Make potato pancakes.

2. Slice them into strips and place in a non-stick pan.

3. Start heating up the pan and while it heats up, beat the eggs with a little milk, salt & pepper.

4. When the pancake strips are not hot, add the egg mixture and cook until set.

Have a happy day. 🙂 – Jenny Jones

Feb 23, 2017

No Dutch Oven? This No Knead Bread is for You.

No Knead No Dutch Oven BreadIn response to the many people who either do not have a Dutch oven or find it difficult to lift such a heavy pot, I decided to try making my no knead bread on a baking pan. Well guess what? It works. It makes a great loaf that’s soft inside with a beautiful golden crust. It’s not quite as crispy of a crust as the Dutch oven method but it’s close. It’s important to find a way to create steam in the oven because steam is what makes a crispy crust. But even without steam, it still bakes up nicely but with a softer crust.

For my ciabatta bread, which needs steam, I used a disposable foil 6-cup muffin pan, which you can place beside or just below the bread.

But I also found a small 9 by 5-inch baking pan for $3.50 and a restaurant supply store and it works well too. It’s what I used for this loaf.

It’s important to add the hot water right when you put in the bread and close the oven door right away. The steam is most effective right at the beginning. I use a metal measuring cup with a handle to pour the hot water. I hope my photos are helpful and that now, anyone without a Dutch oven can make this super easy, delicious, artisan bread. Click here for the recipe. – Jenny Jones

Feb 18, 2017

Easy Angel Hair Casserole

Easy Angel Hair CasseroleThis easy casserole just might become your new family favorite. I’ve been making it for years and everyone loves it. And I love it for two reasons. One: it’s delicious. Two: it’s easy to make. It takes just a few simple ingredients and less than an hour for some good homemade comfort food. By using lean ground beef and reduced fat cheese, I never feel stuffed after my second and third helping.

Much of the flavor comes from the sauce and you can use a homemade marinara but I use store-bought sauce. Two that I like, but can’t always find, are Silver Palate Low Sodium Marinara but this time I couldn’t find it so I used Terlato Kitchen Pomodoro, also lower in sodium and it was fantastic. Not all jarred sauces are the same so I encourage everyone to read the label for the least number of ingredients as well as sodium. Even with a low sodium sauce, this recipe doesn’t even need salt or pepper.

And don’t be tempted to use more pasta. It will seem like it’s not enough when you put it together but it’s just the right amount for this easy family casserole. Click here for the recipe. – Jenny Jones

Feb 6, 2017

Easy Homemade Ciabatta Bread

No Knead Ciabatta Bread RecipeLook what I made! It was just an experiment but it turned out to be amazing! Anyone can make no knead bread without a Dutch oven. It helps to create steam inside the oven just like it’s created inside a Dutch oven. Steam is what makes a crispy crust and it’s really easy. What you do is put a small pan in the oven before you preheat it and then when the oven is hot and you put in the bread to bake, you also pour some hot water into the small pan and it creates steam. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an fantastic loaf of ciabatta bread with a soft interior and a beautiful golden crispy crust.

No Knead Ciabatta Bread

You can use a variety of pans to create the steam (do a google search for ideas if you like) but that process is not easy on the pan. I have used a small flat pan as pictures as well as a small 6-cup  disposable foil pan. But if it does not fit on the same rack as your baking pan, just place it on a rack below. You may have to remove a rack to make room but whether beside the bread or on a rack below, keep it off to the side and don’t put it directly under the bread. And be sure to keep it close to the front for easy access. Here is how I place mine and how you can place it below if your oven is smaller.

I pour about 3/4 cup of hot or boiling water into 3 or 4 of the muffin cups or into the small pan. It’s good to use an oven glove when you pour the hot water because it creates steam right away and be sure to close the oven door immediately so the steam can’t escape. You can re-use the muffin pan, although it will turn dark. So there it is. I hope my photos help and now everyone who does not have a Dutch oven will be able to make this fabulous no knead, easy, homemade ciabatta bread. Click here for the recipe. – Jenny Jones