Posts Tagged ‘Recipe’
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).
Tags: Adults, arizona, AZ, boudoir, chicken, child, Children, Engagement, Family, food, foodie, Fried Rice, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Sun City, Surprise, Tempe, Wedding
Posted in Foodie Friday, Recipe, Side Dish |
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These have to be my favorite cookies ever! My mom, my sister, and I used to make these often growing up. They are very easy, do not require an oven, and are so full of chocolaty goodness…mmm. The best part for me now is that my husband won’t eat them, he doesn’t like coconut, so as long as my 4 year old doesn’t see them they are ALL mine!
Ingredients:
2 c. sugar
1/2 c. butter
1/2 c. milk
3 tbsp cocoa powder
3 c. quick cooking oats
1 tsp vanilla
1 pkg shredded coconut, optional*
Directions:
1. Melt butter in a medium sized pot. Mix in Milk and sugar; boil one minute.
2. Remove from heat and mix in cocoa and vanilla. Add Oatmeal and as much coconut as you wish (I usually use about half a package)
3. Place spoonfuls of mixture onto waxed or parchment paper. Let them dry and set up and then enjoy!
*adding coconut will make them chewier and take less time to set up
And now that you have my favorite cookie recipe, feel free to bring some by 
Tags: Adults, arizona, AZ, boudoir, child, Children, cookies, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, No Bake, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Sun City, Surprise, Tempe, Wedding
Posted in Dessert, Foodie Friday, Recipe |
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My brother loves all things German-the beer, the food, the language, all of the above. So when he asked for a Black Forest cake for his going away party, he headed off to Navy boot camp months ago, I was a little surprised he didn’t want a German chocolate cake. And then I was informed that Black Forest Cake was German, duh! So I volunteered to make it, little did I know the time that was supposed to go into it. I started looking for a good recipe, but most of them called for alcohol (it was a family function that would be feeding kids and kids like cake LOL) or strange ingredients that didn’t seem authentic. So I decided that I would create my own version, I love experimenting in the kitchen! It turned out really well and he hardly missed the alcohol
Ingredients:
1 18.25oz chocolate cake mix (dark chocolate is best, cake will be sweet enough)
+ oil, water, and egg as the recipe calls for
2 cans of canned, pitted cherries (usually called sour cherries-not pie filling or maraschino cherries), drained reserving liquid
1 tsp almond extract
1 tsp vanilla extract
2 tsp brandy extract
1 large tub whipped cream
1 10oz bag of semi-sweet chocolate chips (can use melt-able baking chocolate)
Directions:
1. Mix and bake cake according to directions in 2 9-inch pans, greased and floured halfway up sides.
2. Let cakes cool completely before continuing. Place one layer on cake platter.
3. Mix together 1 cup of reserved cherry juice, almond, vanilla, and brandy extracts (used in place of alcohol) *. Pour half of mixture evenly over the layer on the platter, slowly to let cake absorb liquid.
4. In a large bowl, gently mix the whipped cream with enough reserved cherry juice to color and flavor it. Be careful not to add too much liquid or over-mix, it will separate. Set aside.
5. Set some of the chocolate aside for garnishing. Melt half of the remaining chocolate according to package directions and spread over the top of the first layer of cake.
6. Cover the chocolate in a single layer of cherries. Spread a small layer of whipped cream over the cherries.
7. Place second layer of cake on top. Pour remainder of cherry juice mixture evenly over the second layer, slowly to let cake absorb liquid.
8. Melt second half of chocolate. Spread melted chocolate over the top of second layer. Cover the cake in whipped cream mixture.
9. Use remaining cherries to garnish the cake. Grate or shave reserved chocolate over the cake.
*Traditional Black Forest Cake uses a German cherry brandy called Kirschwasser or Kirsch. You can leave out the extracts and replace as much of the cherry liquid with the brandy as you wish, depending upon how strong you want it to be. Remember the alcohol does not get cooked off!
Tags: Adults, arizona, AZ, Black Forest, boudoir, boys, cake, child, Children, Engagement, Family, food, foodie, German, glamour, Glendale, maternity, Mesa, Newborn, party, Peoria, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Sun City, Surprise, Tempe, Wedding
Posted in Dessert, Foodie Friday, Recipe |
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I love vinegar! It has to be one of the most versatile pantry staples-from the obvious uses in recipes (and a surprise one I’ll share another time) to its cleaning abilities (throw some in the dishwater to get rid of streaks on dishes or a safe way to mop stone floors and so many other things) or even just amazing my 4yo when it’s added to baking soda. It shouldn’t be a surprise then when I tell you my favorite dressing is balsamic vinaigrette, especially homemade! It’s quick, simple, and even good for you.
Balsamic Vinaigrette
Ingredients:
3/4 cup extra virgin olive oil
3/4 balsamic vinegar
1 clove garlic, crushed (or 1/2 tsp garlic powder)
1/2 tsp dried or 1 tsp fresh oregano
2 tsp Dijon mustard
salt and pepper to taste
*add honey for sweeter version
Directions:
1. Combine all ingredients into tightly closed jar and shake to combine.
2. Store in refrigerator. Shake before serving (the oil will solidify so you will have to warm slightly before serving).
All shook up (you know you’re singing that now 
)
Before pouring/spooning over salad
Mmmmmm…
Delicious served over lettuce topped with tuna and toasted walnuts or even as a marinade. I hope you enjoy!
**oops I’m a day early!**
Tags: Adults, arizona, AZ, balsamic, boudoir, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Sun City, Surprise, Tempe, vinaigrette, Wedding
Posted in Foodie Friday, Recipe, Salad |
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I love to cook, all kinds of food. My husband is always asking me to write down the recipes so he can help make dinner but I have no clue the real measurements of what I put in-a pinch of this, a handful of that, taste and throw some more in. I’m trying o get better about writing them down so I thought I should share them here too. *Everything I make has a dairy/egg intolerant child in mind but can be made normally*
Stuffed Peppers
serves 4-6
Prep time approx 35 min, Cook time 20 min
Ingredients:
6 good-sized bell peppers (I use green), preferably with a relatively flat bottom
1/2 yellow onion, chopped
1 clove garlic, minced or pressed
1 cup uncooked rice (I prefer long grain brown rice)
1 lb ground Italian sausage (can use ground beef but I think it lacks flavor)
1 can 16oz tomato sauce, separated
shredded cheese if you can eat it
Preparation:
1. Preheat oven to 425 degrees. Lightly spray baking dish oil (I use a fluted baking stone).
2. Follow cooking instructions for rice (I use a microwave rice cooker). Set aside.
3. Rinse peppers, cut the tops off, remove seeds and rinse the insides. Place in a large pot and cover with water and boil until tender (approx. 10-15 min). Drain and place in baking dish cut-side up.
4. Brown Italian sausage with chopped onion making sure to break sausage into small pieces. Add garlic right before finished cooking. Drain fat if necessary.
5. Mix cooked rice, sausage mixture, and half tomato sauce. Spoon into peppers and then spoon remaining tomato sauce on top.
6. Bake for 15-20 minutes until nice and hot. If adding shredded cheese on top, add 5 minutes before removing from oven to melt.
7. Serve and enjoy!
*can also use large cored and seeded tomatoes in place of peppers
Tags: Adults, arizona, AZ, boudoir, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, stuffed peppers, Sun City, Surprise, Tempe, Wedding
Posted in Foodie Friday, Meal, Recipe |
1 Comment »
