Category: Learn Cooking Content

Learn Cooking Content!


How to Cook? Anyone can cook, but there is more to cooking than simply throwing ingredients together and hoping for the best. Before chefs become chefs, they learn cooking basics: how to use a knife, how to cut up a vegetable, how to mind a kitchen, and how to use appliances. Start with the basics, Get the basic skills every home cook needs to be successful and happy in the kitchen! A Collation of Learn Cooking Content.

How to Learn-Cooking by Yourself? Cooking can be an intimidating task. Whether you are single and on your own, or you are a teenager preparing to move out, cooking is an invaluable skill to have. There are a lot of good, practical reasons to make learning something new a part of your daily routine, but the best reason has nothing to do with practicality — we are learning creatures, and the lifelong practice of learning is what makes us humans and our lives worthwhile.

Learn Cooking - ilearnlot


  • Is Cooking or Baking Easier to Learn First?

    Is Cooking or Baking Easier to Learn First?

    Is cooking or baking easier to learn first? Go from beginner to expert with everyday ingredients, easy techniques, step-by-step instructions & more.

    Why Is Cooking or Baking Easier to Learn First?

    Cooking or baking is often considered easier to learn first compared to other skills in the culinary world. Here are a few reasons why:

    Why Is Cooking or Baking Easier to Learn First Image
    Photo from ilearnlot.com

    Accessible ingredients:

    It typically involves using everyday ingredients that are readily available in most households or easily obtained from grocery stores. This accessibility allows beginners to experiment and practice without the need for specialized or hard-to-find ingredients.

    Flexible techniques:

    These offer a range of techniques that can easily learned and applied. While some dishes may require more advanced skills, many recipes can prepared with basic cooking methods like boiling, sautéing, grilling, or baking. These techniques provide a solid foundation for beginners to develop their culinary skills.

    Clear instructions:

    These recipes typically come with step-by-step instructions that are meant to be followed precisely. These instructions help beginners understand the process and timing required for each dish. Following a recipe allows for a structured learning experience and helps build confidence in the kitchen.

    Visual cues:

    It often provides visible signs to gauge the progress of a dish. For example, the browning of a steak or the rise of a cake can be visually observed. These visual cues aid beginners in understanding when to move on to the next step or when a dish is done, thereby enhancing the learning process.

    Immediate results:

    These usually result in a tangible outcome within a relatively short period. Unlike some other culinary skills that require long fermentation times or complex techniques, making a simple meal or baking a batch of cookies provides a sense of accomplishment relatively quickly. This immediate gratification can motivate beginners to continue learning and exploring new recipes.

    While these offer a good starting point for beginners, it’s important to note that culinary skills are vast and diverse. Exploring other cooking techniques and cuisines can be equally rewarding and broaden one’s culinary repertoire.

    Cooking and Baking: A Step-by-Step Guide

    Cooking and baking are both wonderful skills to learn in the culinary world. Whether you’re a beginner or someone looking to expand your culinary repertoire, this step-by-step guide will help you navigate the basics of cooking and baking.

    Cooking

    Step 1: Gather Your Ingredients

    Before you start cooking, make sure you have all the necessary ingredients. Check your recipe and gather everything you’ll need, such as vegetables, proteins, herbs, spices, and other seasonings.

    Step 2: Prep Your Ingredients

    Once you have your ingredients, it’s time to prepare them. Wash and chop vegetables, trim meats, and measure out your spices for easy access during the cooking process.

    Step 3: Heat the Pan

    Start by heating your cooking pan over medium heat. Add a small amount of oil or butter to prevent sticking.

    Step 4: Sautéing

    Sautéing is a common cooking technique. Add your prepped vegetables or proteins to the pan and cook them until they’re tender and slightly browned. Stir occasionally to prevent burning.

    Step 5: Seasoning

    Add your desired seasonings, herbs, and spices to enhance the flavors of your dish. Mix well to ensure that the flavors are evenly distributed.

    Step 6: Simmer or Boil

    If you’re making a stew, soup, or pasta dish, it’s time to add liquid and bring it to a simmer or boil. Adjust the heat as needed to maintain the desired temperature.

    Step 7: Tasting and Adjusting

    Throughout the cooking process, taste your dish and adjust the seasonings as necessary. This will ensure that your flavors are well-balanced and to your liking.

    Step 8: Plating

    Once your dish cooking to perfection, it’s time to plate it. Arrange your food on a plate or in a bowl, garnish if desired, and serve while it’s still hot and fresh.

    Baking

    Step 1: Preheating the Oven

    Before you start baking, preheat your oven to the desired temperature as specified in your recipe. This allows your baked goods to cook evenly.

    Step 2: Gathering Ingredients

    Check your recipe and gather all the required ingredients. This may include flour, sugar, eggs, butter, baking powder, and any additional flavorings or mix-ins.

    Step 3: Mixing the Ingredients

    In a mixing bowl, combine your dry ingredients (flour, sugar, salt, baking powder) and whisk them together. In a separate bowl, mix your wet ingredients (eggs, melted butter, milk) until well combined. Slowly add the wet ingredients to the dry ingredients, mixing just until everything combines.

    Step 4: Incorporating Mix-ins

    If your recipe calls for any mix-ins like chocolate chips, nuts, or dried fruits, fold them into the batter gently until evenly distributed.

    Step 5: Greasing the Pan

    Prepare your baking pan by greasing it with butter or lining it with parchment paper. This prevents your baked goods from sticking to the pan.

    Step 6: Baking

    Pour your batter into the prepared pan and place it in the preheated oven. Set the timer according to your recipe’s instructions and keep an eye on your baked goods as they cook.

    Step 7: Testing for Doneness

    To check if your baked goods are done, insert a toothpick or a skewer into the center. If it comes out clean or with only a few crumbs attached, your baked goods are ready.

    Step 8: Cooling and Enjoying

    Once baked, remove your goodies from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious homemade treats!

    Practice makes perfect when it comes to cooking and baking. Don’t be afraid to experiment with different recipes and techniques to discover your unique style in the kitchen.

    How to Make Cooking and Baking Easier to Learn First

    If you’re looking to make cooking and baking easier to learn, here are a few tips:

    • Start with simple recipes: Begin with recipes that have fewer ingredients and straightforward instructions. This will help you build confidence and master the basic techniques before moving on to more complex dishes.
    • Organize your ingredients and tools: Before you start cooking or baking, make sure you have all the necessary ingredients and tools within easy reach. This way, you won’t waste time searching for items during the cooking process.
    • Read the recipe thoroughly: Take the time to read the entire recipe before you begin. Understanding the steps involved and the timing required will help you plan and execute your dish more effectively.
    • Prep ahead of time: Do as much prep work as possible before you start cooking or baking. This includes cleaning and chopping vegetables, measuring out ingredients, and greasing pans. Having everything ready will make the process smoother and more efficient.
    • Follow the recipe closely: While it’s tempting to experiment and put your personal touch on a dish, it’s best to follow the recipe closely, especially as a beginner. As you gain more experience, you can start to make adjustments and substitutions.
    • Practice mise en place: Mise en place is a French term meaning “everything in its place.” This technique involves gathering and preparing all your ingredients before you start cooking or baking. It helps you stay organized and reduces the risk of burning or overcooking while you search for missing ingredients.

    Additionally tips

    • Take it one step at a time: Break down each recipe into smaller steps and focus on mastering one technique at a time. By taking it step by step, you’ll develop a better understanding of cooking and baking principles.
    • Pay attention to details: They require attention to detail. Take note of measurements, cooking times, and temperatures. Small details can make a big difference in the final result.
    • Don’t be afraid to make mistakes: Making mistakes is a natural part of the learning process. Embrace them as opportunities to learn and improve. Every great cook or baker has had their fair share of culinary mishaps.
    • Practice regularly: Like any skill, practice is the key to improvement. Set aside regular time in your schedule to cook or bake and try new recipes. The more you practice, the more confident and skilled you’ll become in the kitchen.

    Learning to cook and bake is an ongoing journey. Enjoy the process, have fun experimenting with flavors, and don’t be afraid to try new techniques and recipes.

    What are the Pros and Cons of Learning Cooking or Baking First?

    Learning either cooking or baking first has its pros and cons. Here are some considerations:

    Pros of Learning Cooking First:

    1. Versatility: Cooking allows for more flexibility and experimentation with ingredients, flavors, and techniques. Also, It provides a broader foundation for exploring different cuisines and cooking styles.
    2. Immediate gratification: Cooking often yields faster results, allowing you to enjoy your creations sooner. It can be more satisfying for those who prefer to see immediate outcomes.
    3. Adaptability: Cooking skills can easily be applied to everyday meals, allowing you to prepare nutritious and delicious dishes daily.
    4. Creative freedom: Cooking encourages improvisation and creativity in the kitchen, as recipes can be adapted and modified based on personal preferences or ingredient availability.

    Cons of Learning Cooking First:

    1. Less precision: Cooking can be more subjective, as measurements and cooking times are often estimated rather than precise. It also may require some trial and error to achieve consistent results.
    2. Less structure: Cooking techniques and recipes can be more open-ended compared to baking, which requires precise measurements and following specific instructions.

    Pros of Learning Baking First:

    1. Precision and accuracy: Baking is a science that requires precise measurements, temperatures, and techniques. Also, It teaches attention to detail and adherence to recipes, leading to consistent results.
    2. Patience and discipline: Baking often involves longer preparation and baking times, requiring patience and discipline to follow each step religiously.
    3. Foundation for pastry skills: Baking provides a solid foundation for more advanced pastry techniques, such as working with dough, creating intricate decorations, and mastering cake and pastry recipes.
    4. Ability to impress: Baked goods are often associated with special occasions or indulgent treats. Learning baking first can allow you to impress family and friends with impressive desserts.

    Cons of Learning Baking First:

    1. Specialized ingredients and equipment: Baking often requires specific ingredients (such as yeast, baking powder, or specific flours) and specialized equipment (such as stand mixers, baking pans, or pastry tools) that may not be readily available. This can limit experimentation for beginners.
    2. Less room for experimentation: Baking is more reliant on following precise recipes, leaving less room for creativity and improvisation than cooking.

    Ultimately, the decision of whether to learn cooking or baking first depends on personal preferences, goals, and the types of dishes you are most interested in. Both skills complement each other and provide a well-rounded culinary repertoire. It is also worth noting that learning one skill can make it easier to understand and grasp the other. Happy cooking and baking!

    Bottom line

    Cooking and baking are often considered easier skills to learn first in the culinary world. They offer accessible ingredients, flexible techniques, clear instructions, visual cues, and immediate results. The step-by-step guide provides instructions for cooking and baking, including gathering ingredients, prepping, heating, sautéing, seasoning, simmering, tasting, and plating for cooking, and preheating, gathering ingredients, mixing, incorporating mix-ins, greasing, baking, testing for doneness, cooling, and enjoying for baking.

    To make them easier to learn first, start with simple recipes, organize ingredients and tools, read the recipe thoroughly, prep ahead of time, follow the recipe closely, practice mise en place, take it one step at a time, pay attention to details, embrace mistakes, and practice regularly. There are pros and cons to learning cooking or baking first, including versatility, immediate gratification, adaptability, creative freedom for cooking, and precision, patience, foundation for pastry skills, and ability to impress for baking. Ultimately, the choice depends on personal preferences and goals, as both skills complement each other.

  • Easy Cooking Recipes of Homemade Ciabatta Bread

    Easy Cooking Recipes of Homemade Ciabatta Bread

    Easy Cooking Recipes of Homemade Ciabatta Bread by Jenny Jones


    Look 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. The secret is to create steam inside the oven just like it’s created inside a Dutch oven. And it’s easy. 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 it’s hot, you put in the bread to bake and pour some hot water into the small pan and it bursts into steam right away and fills up the oven. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an amazing loaf of ciabatta bread with a soft interior full of lovely holes and a beautiful golden crispy crust.

    You can use a variety of pans to create the steam (do a Google search for ideas if you like) but I find that process is not easy on the pan. I prefer this disposable foil pan because it’s small and fits right next to the baking pan in my oven. 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. Either way, place the muffin pan 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 tap water into 3 or 4 of the muffin cups. 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 crusty ciabatta bread.

    Click here for the recipe. – Jenny Jones

    Recipes of No Knead Ciabatta Bread


    No Dutch oven needed. Pouring hot water into a hot pan to create steam in the oven is what gives a crispy crust. Various oven-safe pans work but it’s hard on the pans so I use (& re-use) a disposable foil 6-cup muffin pan, placed near the bread. You can start this dough the night before by switching to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Aerate your flour before measuring! Jenny Jones

    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 4 hours, 10 minutes
    • Makes: One loaf

    Ingredients:


    • 3 cups all-purpose or bread flour (360 gms)
    • 1/4 teaspoon yeast (active dry or instant)
    • 1 teaspoon salt
    • 1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water – about 125-130° F (about 2 Tablespoons extra flour for shaping)

    Instructions:


    • Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
    • Cover with plastic wrap and let stand at room temperature for 3 hours.
    • After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough 12-inch loaf.
    • Place on a parchment paper-lined baking pan and cover with a towel. Let stand on counter top for 35 minutes.
    • Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for your pan – if not, place the tin on a lower rack. Preheat oven to 450° F.
    • After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.

    Easy Cooking Recipes of Homemade Ciabatta Bread


  • Easy Cooking Recipes of Angel Hair Casserole

    Easy Cooking Recipes of Angel Hair Casserole

    Easy Cooking Recipes of Angel Hair Casserole by Jenny Jones


    This 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. Angel Hair Casserole, 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

    Angel Hair Casserole Cooking Recipes


    This is the perfect family dinner. Try to find a good quality, low sodium, jarred marinara sauce. Angel Hair Casserole can stick together after draining so I use tongs to place it in the casserole. – Jenny Jones 

    • Prep Time: 30 minutes
    • Cook Time: 20 minutes
    • Total Time: 50 minutes
    • Makes: 4 servings

    Ingredients:


    • 1 teaspoon olive oil
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 2 cups sliced or diced mushrooms
    • 1 pound lean ground beef
    • 24 ounce jar marinara sauce (about 2 1/2 cups)
    • 6 ounces angel hair pasta
    • 4 ounces reduced fat cheddar cheese, shredded by hand

    Instructions:


    • Preheat oven to 375° F.
    • Heat oil and saute onions & garlic over med-high heat for 2 minutes.
    • Add mushrooms. Cook & stir 1 minute.
    • Add beef. Cook & stir 2 minutes or until pink is gone.
    • Add sauce. Bring to a boil, reduce heat and cook, uncovered, for 10 minutes.
    • While sauce simmers, cook pasta per package directions.
    • Spread ¼ cup of sauce in a 2 ¼ quart glass or pyrex casserole dish.
    • Make 2 layers in this order: drained pasta – sauce – cheese.
    • Bake uncovered for 20 minutes.

    Easy Cooking Recipes of Angel Hair Casserole by Jenny Jones


  • Recipes of No Knead or No Dutch Oven Bread

    Recipes of No Knead or No Dutch Oven Bread

    Recipes of No Knead or No Dutch Oven Bread by Jenny Jones


    In 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 no Dutch oven bread or no knead bread 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. Also read it; Easy Cooking Recipes of Angel Hair CasseroleEasy Cooking Recipes of Homemade Ciabatta Bread.

    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

    Recipes of Cooking no Knead Bread


    For anyone without a no Dutch oven bread or finds them too heavy to lift, this recipe is for you. Aerate your flour before measuring! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). – Jenny Jones

    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 4 hours, 10 minutes
    • Makes: One loaf

    Ingredients:


    • 3 cups bread flour – all purpose works too (360 gms)
    • 1/4 teaspoon yeast (active dry or instant)
    • 1 teaspoon salt
    • 1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water – about 125-130° F (about 2-3 Tablespoons extra flour for shaping)

    Instructions:


    • Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
    • Cover with plastic wrap and let stand at room temperature for 3 hours.
    • After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
    • Place on a parchment paper-lined baking sheet and cover with a towel. Let stand on counter top for 35 minutes.
    • Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan – if not place the small pan on a lower rack. Preheat oven to 450° F.
    • After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
    • For a darker, crispier crust, remove loaf (with parchment) from pan and place directly on the oven rack (on the parchment paper). Bake for 10 more minutes.

    Recipes of No Knead or No Dutch Oven Bread by Jenny Jones


  • Recipe of Easy Homemade Caesar Salad

    Recipe of Easy Homemade Caesar Salad

    Recipe of Easy Homemade Caesar Salad by Jenny Jones


    I LOVE LOVE LOVE my Caesar salad! Now I don’t have to go to a fancy restaurant to get a classic Caesar salad. It was always a mystery to me because I thought I had to use whole anchovies but for me, anchovy paste is perfect and it’s also easy to use. It takes just minutes to make this dressing but you need the right ingredients. You just shake it all up in a jar and it’s done.

    Traditional Caesar salad is made with romaine lettuce and for me, hearts of romaine make the best presentation, not to mention homemade croutons. I usually make croutons with slices of my faster no knead bread and my recipe is super easy too. Click here to see how to make homemade croutons.

    I encourage everyone to eat a salad every day and now you can make one of those salads a classic Caesar.

    Click here for the recipe. – Jenny Jones

    Make easy Homemade Caesar Salad


    Anyone can make restaurant style Caesar salad at home with just a few ingredients. Hearts of romaine make the best presentation. – Jenny Jones

    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Makes: 6 servings

    Ingredients:


    Dressing:

    • 1/3 cup olive oil
    • 3 Tablespoons fresh lemon juice
    • 2 teaspoons Worchestershire sauce
    • 2 teaspoons anchovy paste
    • 1 teaspoon Dijon mustard
    • 1 small clove garlic, minced

    Romaine lettuce
    Grated Parmesan cheese
    Homemade croutons (my recipe)

    Instructions:


    • Place dressing ingredients into a jar and shake to combine.
    • Toss with romaine lettuce, along with a little Parmesan cheese and top with a few croutons.

    Recipe of Easy Homemade Caesar Salad by Jenny Jones


  • Cooking of Vegetable Fried Rice

    Cooking of Vegetable Fried Rice

    Cooking of Vegetable Fried Rice by Jenny Jones


    There are three reasons why I love this recipe:

    • It’s vegetarian.
    • It has lots of super-food veggies.
    • It takes less than 20 minutes to make.

    This is a light, easy supper that I love to make, depending what I have on hand. My favorite combo is this one with broccoli, baby spinach, bell peppers, and peas. But I have also made it with other vegetables, sometimes broccollini instead of broccoli, Swiss chard instead of spinach, or other subs like asparagus, shredded carrots, bok choy, or Chinese snow peas, so you see it’s just a great way to get a variety of cooked vegetables in one meal. But I always use at least four different veggies.

    Cold cooked rice works best so I usually cook the rice the day before, and refrigerate it overnight. Mostly I use Uncle Ben’s converted rice but I have also made it with brown rice. Either way, if your rice is cooked in advance, this is a super-quick meal. Be sure to have everything ready before you start because a stir-fry means you don’t leave the pan once you start and it cooks in less than 10 minutes! So chop everything first and have everything in place before starting.

    Click here for the recipe. – Jenny Jones

    Vegetable Fried Rice cooking Recipe


    Cold, cooked rice works best so I cook and cool the rice overnight. Otherwise, you can cook the rice and spread it on a dinner plate, uncovered, to cool & release moisture. This meal cooks quickly so have everything ready before you start. Cook Vegetable Fried Rice, Use white or brown rice. – Jenny Jones

    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Makes: 2-3 servings

    Ingredients:


    • 2 teaspoons vegetable oil, divided
    • 1/3 cup chopped onion
    • 1 clove of garlic, minced
    • 1 cup chopped broccoli
    • 1/2 cup chopped bell pepper (any color)
    • 2 1/2 cups cooked rice (2/3 cup uncooked) – I use Uncle Ben’s Converted
    • 1 cup baby spinach, well packed (3/4 ounce)
    • 1/2 cup frozen peas
    • 2 eggs, beaten
    • 1 Tablespoon low sodium soy sauce
    • 1/8 teaspoon salt + pepper to taste

    Instructions:


    • Cook 2/3 cup rice, preferably in advance. Otherwise, cook and spread on a dinner plate to cool down.
    • Spread frozen peas on a paper towel to thaw.
    • In a sauté pan over medium-high heat, cook onion & garlic in 1 tsp.oil for 1 minute.
    • Add broccoli & peppers. Cook & stir for 1 minute.
    • Push veggies to the side, add 1 tsp. oil and stir-fry the rice in the oil for 1 minute, while gradually stirring in the veggies.
    • Stir in spinach and peas and push mixture to one side.
    • Add beaten eggs and cook until set, about 1 minute, and stir into rice.
    • Stir in soy sauce, salt & pepper.

    Cooking of Vegetable Fried Rice


  • Whole Wheat (No Knead) Olive Bread

    Whole Wheat (No Knead) Olive Bread

    Whole Wheat (No Knead) Olive Bread by Jenny Jones


    Learn How to Cooking Olive Bread? Look what I made! I decided to experiment with my faster no-knead bread and make olive bread. I’ve been making the plain bread regularly with 100% whole wheat flour and for a softer loaf, I also make it with 2 cups of whole wheat and one cup of bread flour. I’ve had olive bread before and loved it. I had a jar of olives handy so I made this loaf yesterday with my 2/3 + 1/3 flour mixture and WOW! It’s moist and soft enough for sandwiches and so delicious. I even had it for breakfast. (the crispy crust is the best part!) Olive bread is a way to include heart-healthy olives in your diet. If you haven’t tried the no knead method for bread, it’s amazingly easy.

    I first posted my faster recipe for plain bread and then another recipe for my whole wheat version. Now I have this fabulous olive bread and I am posting the recipe here because it’s so simple. To make my no knead whole wheat olive bread, you would follow the method used in my whole wheat version but with the ingredients below:

    • 2 cups whole wheat flour
    • 1 cup bread or all purpose flour
    • 1/4 teaspoon yeast
    • 1/2 teaspoon salt (reduced from original version due to salt in the olives)
    • 3/4 cup chopped, patted dry kalamata olives
    • 1 1/2 cups of cool water

    I just posted the entire recipe in the Breads category so now you can just.

    Click Here for the recipe. – Jenny Jones

    Recipes of No Knead Greek Olive Bread


    This loaf works best with the overnight method, which uses cool water. Olives are salty so with this recipe, you don’t need as much salt as with other breads. Always aerate your flour before measuring. – Jenny Jones
     
    • Prep Time: 5 minutes
    • Cook Time: 40 minutes
    • Total Time: 13 hours 
    • Makes: One loaf 

    Ingredients:


    • 2 cups whole wheat flour
    • 1 cup bread flour or all purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon yeast (instant or active dry)
    • 3/4 cup chopped pitted kalamata olives, patted dry
    • 1 1/2 cups cool water
    • about 2 Tablespoons extra flour for shaping

    Instructions:


    1. Combine flours, salt, yeast, and olives in a large bowl. Stir in water until it’s well combined.
    2. Cover with plastic wrap and let stand at room temperature for 10 to 12 hours (even longer is fine).
    3. Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 – 12 times & shape into a rough ball.
    4. Place in a parchment-paper lined bowl and cover with a towel. Let stand on counter top for 2 hours.
    5. After 1 1/2 hours, place a 5-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450.
    6. When oven reaches 450 (& dough has stood for 2 hours) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
    7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

    Whole Wheat (No Knead) Olive Bread by Masterchef Jenny


  • Masterchef Jenny: Recipe of Homemade Honey Wheat Bread

    Masterchef Jenny: Recipe of Homemade Honey Wheat Bread

    Recipe of Homemade Honey Wheat Bread by Jenny Jones 


    Learn How to make it Easy Honey Wheat Bread? Here’s another super easy, healthy bread recipe and it’s by popular demand. My first “simple whole wheat bread” has been hugely popular but a lot of people have asked if they can eliminate the egg or add honey. YES and YES. This easy honey wheat bread has no egg and it’s made with… you guessed it: honey. The interior is nice and soft and it tastes really good.

    Masterchef Jenny Recipe of Homemade Honey Wheat Bread

    It takes a little longer to make than my other whole wheat bread (the one with the egg) and it doesn’t rise quite as tall so if you want it taller or faster, try Simple Whole Wheat Bread. But if honey-wheat bread is your preference, this recipe only takes a few minutes longer. And it works with either honey or sugar, and any kind of vegetable oil you like. I mostly use extra light olive oil.

    Having a warm spot to rise your dough helps it grow faster and I’m lucky to have a warming drawer in my kitchen but I have some other ideas on where you can rise dough in This Blog. I hope the bread industry isn’t mad at me because so many people have said, “I don’t buy bread any more,” and that includes me. Between my no knead breads and whole wheat loaves, I always bake my own bread and I’m saving money… and spending it on spatulas! I hope you’ll try my honey wheat bread and somebody send me a picture!

    Click here for the recipe. – Jenny Jones

    How to make Easy Honey Wheat Bread?


    There’s only one rise with this simple and easy recipe for a healthy, soft whole wheat loaf. It works with either honey or sugar. Oil should be at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. – Jenny Jones

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour, 45 minutes

    Makes: One loaf

    Start to Make Easy Honey Wheat Bread

    Ingredients:


    • 1 2/3 cups whole wheat flour
    • 1/3 cup all-purpose or bread flour
    • 2 teaspoons (1 packet / 7 grams) instant yeast (or active dry yeast)
    • 1 teaspoon salt
    • 1 cup 1% milk, heated to 120-130° F for instant yeast (or 110-120°F for active dry)
    • 3 Tablespoons oil (any vegetable oil or extra light olive oil)
    • 2 Tablespoons honey (or sugar)
    • about 1/4 cup additional all-purpose or bread flour

    Instructions:


    • Place flours, yeast & salt in a large mixing bowl.
    • Stir in milk, followed by oil and honey.
    • Beat on high for 2 minutes.
    • Add about 1/4 cup all-purpose or bread flour until dough forms a mass.
    • Place dough on floured surface and knead 50 turns.
    • Cover and let rest 10 minutes.
    • Shape into a loaf and place in greased 8 1/2 x 4 1/2-inch loaf pan.
    • Cover and let rise in a warm spot until it’s doubled in size, about one hour.
    • Preheat oven to 375° F & bake for 25 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

    Easy Whole Wheat Bread – Ready in 90 Minutes


    Here are Video for Better help how to do make it. The technique for this bread is exactly like, Simple Whole Wheat Bread.