We already know that homemade bread is something to be treasured but THIS bread? This bread deserves its own category. I would call it “The Kind of Artisan Bread You Thought You Could Never Make at Home,” but you can. And when you see how incredibly easy it is, you will make it just like I do… often. Even if you have never baked and the thought of baking with yeast scares you, you can make this bread. This recipe is foolproof. But you will need a Dutch oven – one that’s oven-safe and has an oven-safe handle.
A genius baker named Jim Lahey invented the process of baking bread in a Dutch oven. His original method was to stir together a simple dough, let it rest overnight for 12 to 18 hours, and bake the bread the next day. Steam is created inside the pot to mimic the professional bread ovens that create steam and that’s what gives bread that beautiful golden, crispy crust. I remember the first time I made this overnight bread, I couldn’t believe how it turned out.
And here’s the good news: It doesn’t have to be overnight because with this faster recipe, you can make the bread the day you want it and it takes less then five minutes of prep. And there’s no kneading! The main difference is that with the overnight method you use cold water and with this faster method, it’s hot water (up to 130° F will not kill the yeast). I’m thrilled to be sharing this fantastic and faster no knead bread. You can do this! Click here for the recipe. – Jenny Jones
p.s. Can you make it with Gluten-Free flour? Click here.
These are the only chocolate chip cookies I make because they use less butter, less sugar, have more fiber and heart-healthy fats, and they are delicious! Most recipes call for a 1/2 cup of butter but mine… 3 tablespoons! Most recipes use all-purpose flour but mine… include whole wheat pastry flour. And guess what else? Olive oil! You don’t have to give up chocolate chip cookies when you can make them this much healthier. I’m using extra light olive oil in most of my baking these days. These cookies have lots of toasted nuts for extra protein and the darkest chocolate chips I can find.
At any given time there are cookies in my kitchen (and the freezer) and it’s what we mostly have for dessert. I love sweets but I also want to eat as healthy as I can so I am constantly looking for ways to make desserts healthier and this dark chocolate chip cookie is the perfect example. You don’t even have to mention that these are healthier, just serve them and watch everyone ask for more. To try my healthier less butter, whole wheat chocolate chip cookies,click here for the recipe. – Jenny Jones
Any time I can cook dinner all in one pan – in 30 minutes – it’s a good day. And it leaves me more time to make dessert! This is one of my go-to healthy meals because it’s quick and uses just a few ingredients. Nutritionally, it’s a superstar with all these colored peppers. Brightly colored vegetables each have their own set of antioxidants. For instance, a red pepper has more vitamin C than an orange. Yellow and orange peppers support lung and eye health while green ones fight asthma. But all peppers help protect against many degenerative diseases so I try to include all the colors in my cooking.
This recipe was in my cookbook but I’ve simplified it (like I’m doing most of the recipes there) because my goal is to motivate more people to cook at home, so if I can make a recipe easier, faster, and healthier, my work is done. I wish I liked brown rice better but it’s still a struggle for me so I use Uncle Ben’s converted rice here. But you can use brown rice if you like and just cook it an additional 25 minutes.
Does anybody think this would also work with shrimp? Click here for the recipe. – Jenny Jones
What can I say? This is the most amazing, dramatic, show-stopping dessert ever! And if you think it looks good, wait until you taste it! Having a barbeque? Going to potluck? They’ll remember you forever if you bring this to the table. Fruit pizza is basically a giant sugar cookie (of course, my version is a little healthier than most because I use less butter). You bake and cool the cookie and while it’s cooling, you get all the fruit and glaze ready. Then you build your creation.
It’s perfect for summer parties but I make fruit pizza all year round. In the summer I use peaches, raspberries, blueberries, nectarines, strawberries, and cherries when they’re more affordable (this one has Queen Ann cherries and yellow grapes on the border). In the winter I use bananas, kiwi, papaya, grapes, mango, and whatever else I can find that’s soft and colorful. If you use bananas, make sure to coat them with lemon juice as soon as they’re sliced to prevent them from turning brown.
Creating the design is so much fun and I’ve never decorated two the same way. Always start with the border first as you create your own masterpiece. And trust me – it tastes just as good as it looks. To make your own fruit pizza, click here for the recipe. – Jenny Jones
Here is my summer gift to all the bakers. My lemon meringue pie will spoil you forever because there is nothing that compares to homemade lemon meringue pie. And when it’s healthier and easier than all the other pies, it’s a true gem. This lemon meringue pie is healthier because the crust is made with extra light olive oil, no butter or shortening, and it’s easier because you can make the whole thing, from scratch, in an hour. That includes the easiest crust ever, from scratch, and a foolproof luscious lemon curd that will never fail you.
I make all my pies with an oil crust to avoid saturated fat and they are so much easier (and healthier) than the butter or shortening kind. Oil crusts can be patted into a pie pan or rolled between wax paper and simply placed into the pan. The beauty is that if there’s a crack or opening in the crust, you can just grab some dough from somewhere else and patch it. I love that. I make mine with extra light olive oil but you can use canola or any vegetable oil of your choice.
As for the lemons, it helps to have a juicer but you do have to make fresh lemon juice. And don’t even talk to me about bottled juice! So now you have a healthier, easier way to make one of the great American classic summer desserts, lemon meringue pie. Click here for the recipe. – Jenny Jones
I could live on egg salad! And that’s easy because it takes me five minutes to make my low fat, easy egg salad. I prefer it simple with just yellow mustard and light mayo but I know a lot of people like to add extras like pickle relish, onion, celery, olives, etc. So go ahead. Use my simple, healthy recipe as a starter and then make it your own. But for me, plain old egg salad on some whole grain bread with lots of lettuce and tomato – it’s the perfect breakfast, and a perfect lunch.
For a while people were avoiding eggs because they contain cholesterol but all the latest research indicates that they may contain cholesterol but they do not raise serum cholesterol. This is good news because eggs have so many nutrients including complete protein; lutein for your eyes; and choline (in the yolk) for your brain and to reduce inflammation. They also contain sulphur to give you beautiful hair & skin, and strong nails. Here’s a link to some of the latest research on eggs: http://www.prevention.com/health/health-concerns/latest-research-health-benefits-eggs
Now that eggs are back, you can enjoy this easy and healthy egg salad. But even my delicious egg salad is no fun if it takes ten minutes to peel a boiled egg. So to make things even easier, I can show you how to make perfect, easy-to-peel hard boiled eggs.
Who knew croutons were so easy to make? Once you try homemade croutons made with fresh ciabatta bread you will be spoiled forever. You could use a different kind of bread but… why? Okay, maybe sourdough, or maybe a loaf of French bread but make sure it’s fresh. They say to use day old bread but I respectfully disagree. Fresh bread will make fresh croutons. The big surprise is how incredibly easy it is to make them at home. Five minutes prep, twenty minutes in the oven, and you have big chunks of toasty, crunchy croutons for your salad, or soup, or (your choice here).
I like croutons to taste like bread so my recipe is super simple – just olive oil, salt & pepper. But you can always add spices and herbs of your choice, like fresh garlic, fresh parsley, dried oregano or basil, onion powder, garlic powder, or parmesan. If you’re a bread person like I am, and a crunchy food person too, you will love this easy recipe. I especially like croutons or breadsticks with my salads and in my kitchen, homemade is the only way to go. Click here for the recipe. – Jenny Jones
Wow! If you ever want to up your game when baking brownies, you have to try these awesome, fudgy, moist, delicious Black Forest Brownies. It’s a simple, one-bowl recipe and by lining the pan with foil, there’s almost no cleanup. Using canned dark sweet pitted cherries makes this is an easy recipe and it’s the main reason these brownies are so moist and yummy. Oh right… then there’s the chocolate chips. What an awesome combination.
Using Dutch-processed cocoa powder, like Droste brand, is what will give you a beautiful, rich dark color but that’s not the only reason to use Dutch processed cocoa. Cocoa processed this way is less bitter than the other kind like Hershey’s natural cocoa. But… you can make these brownies with Hershey’s with just a minor change, switching from baking powder to baking soda.
My recipe uses no butter, only two tablespoons of olive oil, and Greek yogurt. I like Fage 2% yogurt (never fat-free!). I use all-purpose flour in this recipe but I’ve also made them with half all-purpose and half whole wheat pastry flour. Either way, they are not too sweet, with a delicious combination of rich chocolate and dark, sweet cherries. To try may amazing Black Forest Brownies, click here for the recipe. – Jenny Jones
I’ve reinvented by barbeque chicken pizza! It used to take almost 2 hours but now… 50 minutes! That’s right. Less than an hour from start to pie hole! I make homemade pizza so often that I’ve learned how to make it faster and better. I no longer let my pizza dough rise for an hour. A ten minute rest is enough to make a fantastic crispy crust and healthier pizza than most. I always use reduced fat mozzarella and with this pizza, it’s lean chicken breast so it’s a healthier, low fat pizza and that means I can eat it more often.
I made this one on a pizza stone, which is a great way to get a crispy crust but if you don’t have a pizza stone and wooden peel, I also make this recipe using a regular pizza pan. The best kind of pan is the perforated one with the holes to help make it crispy (like the one in my pepperoni pizza video). My kind of pizza is crispy. I never use a fork… I just pick up a slice and eat. Oh wait… I do use a fork… for my salad. I always have salad with pizza.
If you ever have some leftover chicken, especially barbeque chicken, use it to make pizza. When I don’t have leftovers, I just cook a chicken breast and shred it with two forks. And a note on cheese: I know they sell pre-shredded pizza cheese and I have one way to handle pre-shredded cheese: with a ten foot pole! They put something in that stuff that makes it dry and it will never melt like real cheese, so take a minute and shred your own like I do. I makes a big difference.
You don’t have to make this pizza the quick way. You can always take longer and let the dough rise for an hour but I just don’t do it any more. Who wants to wait for pizza?! Not me! To try my barbeque chicken pizza, click here for the recipe. – Jenny Jones
It’s 100 degrees outside! That’s potato salad time! And barbeque time! I don’t think I’ve ever made my “fall-off-the-bone” ribs without potato salad. Naturally, I make mine as healthy and low fat as possible and that’s easy to do. I use light mayo in the dressing (Best Foods brand, which is called Hellman’s east of the Rockies) along with low-fat buttermilk. The mayo makes it nice and creamy and the buttermilk gives it some extra tang, and less calories.
My special trick is to soak the still hot potatoes with vinegar and salt before adding the creamy dressing. This quickly infuses the potatoes with extra flavor and just takes a minute to do. I always use red potatoes for my potato salad but other waxy varieties like yellow finn and yukon gold will work too. They hold up better than Russets. When you boil potatoes, try not to over-test them for doneness. And don’t use a fork. It’s best to test a potato with a skinny knife, which won’t allow too much moisture to penetrate the potato and make it waterlogged.
Just a note about celery: to me there is a big difference in the taste of celery hearts and the outside stalks. The hearts are sweeter than the outside parts so try to use the inside hearts of the celery and save the outside bitter stalks for other cooking or making soup. I even chop up some of the tender yellow celery leaves from the very inside, which add some pretty color, too. I’ll be making my lightened-up potato salad all through the summer and I hope it becomes your favorite too. Click here for the recipe. – Jenny Jones
