Kayla Renckly Photography » Side Dish

Spanish Rice | Foodie Friday | Glendale Portrait Photographer

Kayla — Fri, 05 Feb 2010 15:45:06 +0000

Continuing from last week’s Mexican food them, here’s a simple recipe to make homemade Spanish rice. This goes great with enchiladas

Ingredients:
1 c brown rice (not instant)
2-3/4 c hot water (or according to package instructions)
6-12 oz tomato sauce
1 small tomato diced (roma sized)
1/3 smaller yellow onion diced
1/2 green bell pepper seeded and diced (optional)
2 tbsp oil
1/4-1/2 tsp ground cumin
salt to taste

Directions:
1. Heat 1 tbsp oil in a sauce pan over medium-low heat. Add rice and stir to coat. Lightly toast rice.
2. Add water and cook until all water is absorbed and rice is fluffy. Stir often (or it will burn and stick to the pan).
3. In a separate pan, heat the remaining oil. Add onions and peppers and cook until onion is translucent and pepper is tender.
4. Add tomato sauce, cumin and salt to taste. Mix in tomato, onion, and pepper. Cook until heated through.

See, easy peezy and super yummy!

If you have any ideas for future posts please let me know!
Leave me some Love in the comments! Contact Me Portfolio

Cranberry Sauce Recipe | Foodie Friday | Surprise Portrait Photographer

Kayla — Fri, 11 Dec 2009 15:06:18 +0000

I love cranberry sauce! I’m not talking about the kind that comes out of the can, the one that has ridge marks and comes out in glop. That one reminds me of Spam, somebody out there likes it but why eat it when there are so many better things? No I like the homemade whole berry cranberry sauce. Maybe it’s because it reminds me of my grandmother and the holiday meals she cooked. Maybe it’s because it tastes so much better and has a real texture. Or maybe simply because I have a fear of possibly artificially colored red food (allergy, I know it’s weird). Whatever the reason is, I love cranberry sauce. It makes fantastic leftovers (think a turkey wrap with lettuce, cranberry sauce, and cream cheese…mmmm) and is super easy to make!

Fresh cranberry sauce
*from the Ocean Spray bag*
Ingredients:
1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Directions:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

As the berries begin to pop

The finished product

Tips I’ve accumulated:
-If you think cranberry sauce is too tart you can use orange juice instead of the water (you may want to cut back the sugar). You can also use diced apples along with the cranberries to make a cran-apple sauce.
-Keep a close eye on it as it boils, it makes a big mess if it boils over! Trust me on this one.
-You can make this ahead of time and store overnight in the refrigerator, either serve cold or bring out early to bring to room temperature.
- It can also be made in the crockpot! Crockpot Cranberry Sauce
- And I saw this recipe for Catalina Cranberry Chicken in a Kraft Foods Magazine that looks delicious!
- And I’m looking forward to making cranberry, white chocolate, and macadamia nut cookies!

Leave me some Love in the comments! Contact Me Portfolio

Fried Rice | Foodie Friday | Phoenix Portrait Photographer

Kayla — Fri, 23 Oct 2009 14:39:41 +0000

My family loves Chinese food, but with a child that can’t eat most of it we don’t get to have it often. So instead of take-out I’ve learned to modify recipes at home for his sensitive tummy so we can still enjoy our favorite foods. It allows me to make it a little healthier (not to mention less expensive) and even better, not have to deal with hungry children at a restaurant .

**This recipe can be egg and soy free**

Ingredients:
1 c. uncooked long grain brown rice (please don’t use minute rice, it does not taste the same)*
3 c. hot water
1/2-3/4 c. hot water
1/2 c. chopped carrots
1/2 c. frozen peas
1 tbsp oil (I use extra-virgin olive oil or you can use sesame oil to be more authentic)
1 egg
soy sauce

Directions:
1. Microwave rice and 3 c hot water covered for 25 minutes or until cooked (moisture absorbed and tender). Take lid off while cooling.
2. Boil carrots in about 1/2 c water for 3-5 minutes (until almost tender). Drop in frozen peas and cook about 2 minutes (until peas are warmed through).
3. Drain water and add oil; cook for about a minute on medium heat.
4. Add egg and stir until egg is thoroughly cooked in stringy pieces.
5. Stir in rice and cook a minute. Remove from heat and add soy sauce to taste.

**To make egg and soy free**
1. Follow instructions steps 1-3.
2. Add rice and cook for a minute.
3. Remove portion and follow steps 4-5 if desired.

*Fried rice is best when using one day old rice (cook the rice the day before making fried rice), but I never remember to.

You can also add in leftover meat to make it a meal or serve as a side dish. We love to eat this with Teriyaki Chicken (see recipe).