Cooking Journal

Spanish Rice 
February 7, 2013

One of my favorite recipes is Spanish Rice. I cook this at least once a week because it is easy, quick and cheap!

1 1/2 C Rice
1/4 C Oil
1 tsp Cilantro
2 C Water
1 small can Rotel (regular)
1 small can Tomato Sauce

Optional
1/2 C Corn (use frozen corn, canned corn is gross!!)
1 can Olives (best to rinse olives before you add to rice)
Meat of your choice (sometimes use left over meat from another dinner. Usually use chicken, I think it is the best)

Combine water, Rotel and tomato sauce into a microwave safe bowl and microwave for 3 minutes. While that is in the microwave, combine rice and oil and brown rice. Add cilantro to browned rice. Add water/Rotel mixture to rice (be careful while pouring this mixture in, a lot of steam comes off of the rice). Bring to a boil, reduce heat to low, cover and cook for 15  minutes. If you want to add the corn, olives, and meat, add those after the 15 minutes and cook for an additional 5 minutes. If you do not want to add those items, just stir rice, re-cover and cook for 5 more minutes.

TIPS:
-You need a large pan with a lid!!
-Make sure not the burn the rice. It will go from brown to black really fast. I usually remove from the heat to add cilantro and water mixture so that it wont burn during that time.
-I know I said this above, but it worries me! Please be careful when pouring water mixture into rice. I have burned myself multiple times making this meal.
-If the rice seems too water after cooking it, let it cook for a few minutes with the lid off.
-I have tried using the off brand for Rotel--but it just wasn't the same. I will sometimes give in when it is the end of the month and in desperate need of my Spanish Rice :). The off brand doesn't ruin it, but it does make a big difference.

The beautiful thing about this recipe is that it can be a meal by itself (with meat and corn in it), or it can act as a side dish! I hope you enjoy! Feel free to ask any questions, because I know I can be confusing!

ps Eventually I will add pictures of these meals. I just need to stop being lazy and actually take my camera out when I am making these meals.

Granola 
February 5, 2013

I decided to start a cooking journal! The idea is to motivate myself to try new things and hopefully discover some amazing new meals! I can't figure out how to create different entries under this cooking tab, so I will just make this a continuing post and edit it as I got.

The first one I would like to share today is my mother-in-laws granola! It is easy, super good, and way healthier then the stuff you buy in the store. I have modified it because I didn't like the other things that it called for, so feel free to be free with it!

2 lbs Oaks (not instant--just the good old fashion oats)
1 lb Sesame seeds
1 lb Sunflower seeds (unsalted)
1 lb slivered almonds
1 C Wheat germ
2 C Honey
2 C Oil (coconut, canola, veggie, or olive work just fine!)
1 tsp Vanilla (I don't put this in, and it still taste great)

Mix it all in a large bowl (I had to use two bowls because I didn't have one large enough). Spread thin layer over a cookie sheet and bake at 350 for 10-15 minutes. My co-worker cooked hers for 6 minutes, and she said that was plenty of time for her. I like mine more crunchy, so its up to you, just keep an eye on it. Once you take it out of the oven, let it sit for a few minutes. Use a spatula and break up the granola and store as you wish! It took several cookie sheets and in the end, I filled three 2 lb oak containers with my finished granola. I hope you enjoy!