Last updated on March 27th, 2018 at 02:58 pm
Hey there! I’m Joanna Cismaru, Jo for short, and I am the brains behind my food blog Jo Cooks. I’m a writer, photographer, cookbook author and most importantly, I’m the cook that prepares all these scrumptious recipes that you can find here. My husband Remo, is the other force behind this blog. He’s the taste tester, IT genius, accountant extraordinaire and last but not least, my biggest supporter and pillar of strength.
We also have a new pup, a Blue Merle Australian Shepherd and his name is Indiana Jones. He’s the cutest dog alive, yes I know I’m biased, and he’s super active and keeps us laughing all day long. Many times you’ll see me share pictures of him and his shenanigans. I also have a personal assistant, Nicole who is amazing and loves food as much as I do. Together we make up the Jo Cooks team.
As long as I can remember I’ve always loved to cook and putz around in the kitchen. I’m seriously passionate about food and I do consider myself a foodie! I love all food and I will always try everything at least once, well maybe except bugs. I won’t try bugs and cats or dogs! But everything else goes.
I am totally self-taught and have no formal culinary training but I have been cooking for over 20 years. I’ve learned from my mistakes because there have been mess-ups in the kitchen, but I think that’s what makes us stronger and better at what we do. I love Julia Child’s style of cooking but I love to simplify meals, so that they are more attainable for the everyday cook.
MY PREVIOUS CAREER
In my previous career, I worked in the IT world doing software development, and while I enjoyed it, it was quite stressful. To relieve some of that stress, I always turned to cooking and baking, thus discovering my latest passion, and so this new “so-called” career evolved.
Lemon Chicken Piccata โ a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce. Perfect with pasta for a quick and delicious dinner.
WHAT THE BLOG IS ABOUT
People ask me all the time, what sort of food I cook and blog about. The truth is, everything. I cook anything and everything, and well, we eat everything, and if my husband and Iย can’t eat everything, there are plenty of friends, family or neighbors who love to help us out. I, most of all, love simple recipes with few everyday ingredients that you can either find in your pantry, or are easy to findย at your local grocery store.
I am totally self-taught when it comes to cooking, though I have to thank my mom for teaching me the basics. I must say that I enjoy baking more than cooking so you will find quite a few baking recipes here. While I’m not a fancy baker I do love my breads and rolls and the occasional cake or pastry.
I was born in Romania, Transylvania to be exact. My family moved here when I was just a child. While I can honestly say I’ve never met a vampire, I do love my garlic. Here you will also find some of my favorite Romanian recipes that have been passed down to me from my mom and mother in law.
MY COOKBOOK
If you love my recipes and would like more of my creations, you can find my cookbook 30 Minute One Pot Meals available toย order.
You can order my “30-Minute One-Pot Meals” book at:
Hello Jo! Thanks for all of your delicious recipes! I’ve just realized that you are Romanian so I’m hoping you can help… I grew up eating Romanian Stuffed Cabbage (my father was Romanian) and unfortunately, the recipe is nowhere to be found. I’m pretty sure I can replicate the filling, but what I’m really missing is the pickled cabbage leaves. Most of the recipes I’ve found leave that step out – but I think that part is crucial! It makes the dish what it is. Can you help??
Hi Beth! Here’s my recipe for my mom’s cabbage rolls: https://www.jocooks.com/recipes/sarmale/
You are correct, we do use sour cabbage, and you can usually find this pretty much at all grocery stores, I know Sobey’s sells it for sure.
Thanks for responding so quickly!! I live in North Carolina and sadly, there’s no such thing here. My mom used to make it (because we couldn’t get it in Illinois, either). It was something like a quick pickle – she stuck a fork in the whole cabbage and dunked the thing in boiling water, peeling each leaf off as she went. Then she put the leaves in a giant glass jar and put fresh dill leaves and seeds, some combination of salt, vinegar and water to cover, put a couple of slices of bread on top and let it sit on the counter for a few days. But I have no idea the proportions. Thoughts??? Any grandma’s do it the old fashioned way??
No sorry, I don’t usually pickle much, that was always my mom’s thing and I never paid attention. ๐ If you have any European stores around you, you should be able to find it there too.
Thanks much! I’ll look for one. Keep on posting those Romanian recipes… they remind me of my childhood!
Do you have plans for a 2d cookbook?
The idea has floated around ๐
I just found out one can automatically adjust the measurements with a click. Hats off for the amazing IT support/design your site has. Oh, and the recipes are fantastic as well! Thanks for sharing with us all.
Regards and Cheers,
Bob
Wow! I am having to refrain from going to kitchen to devour all of the amazingly wonderful Zucchini and Ricotta Galette!! I have never had one before much less made one and ,I am in love with the crust! I used fresh zucchini from my garden and made 2 – one to send next door to my brother and sister in law and one to keep. Now mom w ants one so guess what I’m doing tomorrow! I’m planning on making us a blackberry one while making her zucchini! Thank you so much for the amazing recipes! Looking forward to trying more! (Big hug to Indiana! He’s awesome!)
Indiana sends back lots of kisses! Weโre so glad you love the recipe ๐
Jo, ma bucur foarte mult ca ti-am descoperit pagina si abia astept sa ma apuc de gatit! Prima reteta o sa fie orzo cu asparagus.
Toate cele bune de la o alta Transilvanca ๐ (din Brasov, transplantata in Tennessee)!
Si eu ma bucur, sper sa-ti placa retele mele. ๐
Hi Jo.
Thanks so much for sharing your recipes. Some nights I cook in a similar fashion. Everyone asks for the recipe….and there isnโt one.
Iโm ill and donโt have it in me to play in the kitchen tonight. I googled and saw recipes written by silly people. Then I found you. I could not be happier with OMG amounts of garlic. And the baby potatoes I picked up at the farmers market this week. And the beets Iโm adding to your recipe ๐. And a parsnip or two. Can you tell my refrigerator needs to empty?
Thanks again. Your recipes are great! I think they may save my sanity this week.
Aw, Randie! Seriously, thank you thank you so much for writing this wonderful comment. ๐
Salut Jo, tocmai ti-am descoperit pagina, si chiar acum incercam cu sotul meu painea ta naan ๐ Multumiri pentru inspiratie, Zsuzsi din Peru (o fosta Clujeanca)
Hey Jo, I just discovered your page and we’re just now trying your naan bread with my hubby. ๐ Thanks a lot for your inspiration. Zsuzsi from Peru (originally from Cluj, Transylvania)
Buna Zsuzsi! Imi pare bine ca mi-ai descoperit pagina, sper sa incerci ceva retete. ๐
Thanks for the wonderful recipes, Jo! Iโm going to try the scallops this week! They look delicious, yet so simple. I love puttering in the kitchen too…and Iโm a โJoโ just like you! ๐
Hey Jo!! Have fun trying the recipes. ๐
JUst came acros s this. Thanks I found so many great recipes. I’ll definitely order a book Keep posting. Lisa
Thank you, Jo for the excellent recipes, cogent and well-thought out website, and the limited, unobtrusive advertising. Excellent from top to bottom.
Thank you!
Thank you so much Jo.
So many great dishes!
You’ve help me enjoy cooking again.
Pops… โก
My beautiful daughter sent me your website. The bacon corn dip recipe sounds amazing. I am also looking for recipes for one.
Hello just found your website today and thank you…you have some nice recipes here…regards from Cyprus. Eleni
Thanks Eleni!
Just found your site today. Copied the recipe for Mongolian Beef as it looked so delicious as do so many other recipes. I am an animal lover and your dog, Indiana Jones is gorgeous. Looking forward to following you Jo. Best of luck to you. Kathy
Indiana is the sweetest boy, he’s always the brightest part of our day ๐ Thank you for following!
Multumesc pentru retete! Esti extraordinara!
Este placerea mea! ๐
Jo:
I’m a single dad of two girls and everything that I’ve made from your recipes has been a big hit. THANK YOU!
Have you considered a subscription based service with features for members to save their favorites? …I’d certainly join
In the meantime, you remain my go to place for meal ideas.
Cheers
David
I haven’t, but something to think about. Happy you’re enjoying my recipes. ๐
This is a great big “hats off” to David, the single dad who COOKS for his kids!! You are remarkable. Best of luck to you and your girls.
Now, for you, Miss Joanna — I am so impressed with your recipes. I’m actually excited about cooking again. I’m so tired of trying recipes that take forever to prepare and cook, only to be disappointed with the end product. So many of your recipes really look yummy! Can’t wait to try the Magic Cake. So simple yet, so delicious looking. Thank you.
Oooh….just scrolled down and saw Erik’s post about the braised pork in sweet soy sauce. Yum, I’m trying this!!!
Thanks Donna! Let me know how you like the recipes, as you try them! Good luck!
Hi, Jo
I found your Braised Pork in Sweet Soy Sauce recipe with a google search. I had just made a spicy green ginger sauce the previous night to ladle over some garlic soy poached chicken breasts, and had some left over, but nothing to put it on. i knew i had some costco pork rump roasts in the freezer and that the sauce needed some sweet to balance it. then, you came along, with your recipe so simple and quick, i could hardly resist! I like how you say to trust the recipe about how much liquid is in it while it simmers down, cause it was a LOT! lol (was thinking corn starch slurry!) anyway, tested quite a few “test” chunks before serving it to my wife, and it was STUNNINGLY delicious. your recipe will now be a staple in my notebook, and we thank you for it. My wife, who is also more than chef-level in the kitchen, was extremely impressed. i simply prepped some baby bok choy, laid it over the pork right at the end of the simmer, put the lid on, and went to pick her up from work. Got back, ladled it over some jasmine rice, and applied the green ginger sauce, scallions, basil, and a couple sprigs of cilantro, and the rest was ecstatic! Thank you again, and i cant wait to try more of your “good stuff”!
That’s wonderful to hear Erik. Sounds like you guys ate like champions! ๐