Cooking Lessons for Dad

Cooking Lessons for Beginners

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My name is Karen and I have created simple, healthy cooking lessons for my dad who decided he wants to learn how to cook. More About Me...

Strawberry Sauce

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This easy strawberry sauce is naturally sweet with no sugar added and comes together quickly with simple ingredients. It’s perfect for everyday meals and works well on pancakes, waffles, French toast, or peanut butter toast.

Yield: 6 servings

Strawberry Sauce

Strawberry Sauce

Ingredients

  • 5-6 cups strawberries, sliced, halved, or whole (fresh or frozen)
  • 1 (12-ounce) can apple juice concentrate
  • 1½ cups water, divided
  • ⅓ cup cornstarch

Instructions

    1. In a large saucepan, combine the strawberries, apple juice concentrate, and 1 cup of the water. Stir to mix.
    2. Place the pan over high heat and bring the mixture to a boil, stirring occasionally.
    3. Reduce the heat and simmer for about 5 minutes, stirring occasionally.
    4. While the mixture is simmering, mix the cornstarch with the remaining ½ cup of water in a small bowl or cup until dissolved.
    5. Remove the saucepan from the heat.
    6. Stir the cornstarch mixture again to make sure it is smooth, then slowly pour it into the strawberry mixture, stirring constantly.
    7. Return the pan to the heat and bring the mixture to a boil.
    8. Reduce the heat and continue stirring for 2-3 minutes, until the sauce thickens and becomes glossy. It will continue to thicken as it cools.
    9. Serve the strawberry sauce warm or chilled.

Notes

  • For a smoother sauce, mash some of the strawberries or blend part of the mixture using an immersion blender.
  • Try this Strawberry Sauce over toast with peanut butter for a quick and easy breakfast, lunch, or snack.
  • It’s also great on pancakes, French toast, waffles, and more.
  • Store any leftovers in the refrigerator.

© Karen Breyer

Crockpot Indian Spiced Lentils

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If you’re looking for an easy, hands-off meal, these Crockpot Indian Spiced Lentils are a great option. Everything goes right into the crockpot, making it simple to prepare without much effort.

This recipe is warm, savory, and full of flavor using easy-to-find ingredients. It’s perfect served over rice or alongside naan for a satisfying meal.

Whether you’re cooking for a busy day or just want something simple and healthy, this is a recipe you can come back to again and again.

Crockpot Indian Spiced Lentils

Crockpot Indian Spiced Lentils

Ingredients

  • 4 cups water
  • 2 cups dried lentils
  • 1 (14-ounce) can diced tomatoes
  • 3 cups diced onion
  • 2 tablespoons minced garlic
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 1/2 teaspoons Kosher salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 teaspoon garam masala

Instructions

    1. Add all the ingredients into the crockpot
    except the garam masala. Stir to combine.
    2. Cook on high for 2 to 2 ½ hours or until
    the lentils are tender.
    3. Stir in the garam masala at the end of
    cooking.
    4. Serve.

Notes

Adjust the seasonings to taste.
Serve over rice or with naan for a complete meal.
You can use regular or petite diced tomatoes.

Spiced Winter Squash Pilaf with Raisins

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Spiced Winter Squash Pilaf with Raisins is a warm, comforting dish that highlights the natural sweetness of winter squash paired with gentle spices and tender raisins. Cooked together with brown rice, this pilaf has a cozy, well-balanced flavor that works beautifully as a side dish or a light main.

Everything is prepared in the rice cooker, making it an easy, mostly hands-off recipe. It’s a flexible dish that can be adapted to the squash or vegetables you have on hand, and it pairs especially well with lentils or hearty bean dishes.

Below you’ll find the full recipe and a step-by-step video showing how to make it.

Spiced Winter Squash Pilaf with Raisins (Rice Cooker)

Spiced Winter Squash Pilaf with Raisins (Rice Cooker)

Ingredients

  • 1 cup brown rice
  • 2½ cups water
  • 3 cups diced winter squash (1/2 inch cubes)
  • ½ cup chopped onion
  • 1–2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • ¼–½ cup raisins

Instructions

    1. Add all ingredients to the rice cooker and stir gently to mix.
    2. Cover and cook on the Brown Rice setting until the rice cooker completes its cycle.
    3. When the cooker switches to Warm, let it rest for about 20 minutes with the lid closed to finish steaming.
    4. Fluff the pilaf gently with a fork, taste, and add more salt, pepper, or spices if desired.
    5. Serve warm as a side dish.

Notes

  • Trombocino, butternut, acorn, delicata, and kabocha squashes all work well in this recipe.
  • Trombocino and delicata have tender, edible skins and do not need to be peeled. Butternut, acorn, and kabocha should be peeled before dicing.
  • For extra color and flavor, you may add up to 1 cup diced vegetables such as carrots, peas, or bell peppers.
  • Serve with lentil patties or a hearty bean dish for a complete meal.

© Karen Breyer

Flax Whole Wheat Bread in a Bread Machine

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This Flax Whole Wheat Bread is soft, tender, and lightly sweet. It’s a great everyday loaf if you enjoy whole wheat bread that isn’t heavy or dense. It’s made entirely in a bread machine, making it an easy, hands-off option for home bakers who want reliable results without a lot of effort.

The recipe uses simple, easy-to-find ingredients and works well in a standard bread machine. Just add the ingredients, select the whole wheat setting, and let the machine do the work. This bread is perfect for sandwiches, toast, or enjoying warm with a little butter. If you’d like to see the process step by step, you can watch the video below.

Flax Whole Wheat Bread

Flax Whole Wheat Bread

Ingredients

  • 1¼ cups warm water (about 110°F)
  • 2 tablespoons oil (olive, vegetable, or grapeseed)
  • ¼ cup honey
  • 1½ teaspoons salt
  • 2 tablespoons whole flax seeds
  • 3 cups whole wheat pastry flour
  • 2 tablespoons vital wheat gluten
  • 2¼ teaspoons instant dry yeast

Instructions

    1. Add the ingredients to the bread machine pan in the order listed, starting with the liquids and ending with the yeast.
    2. Select the whole wheat setting on your bread machine and, if available, a setting for a 1.5-pound loaf.
    3. Allow the bread machine to complete the cycle, including the rising and baking stages.
    4. After baking, lift the bread pan out of the machine. Remove the loaf from the pan and place it on a wire rack to cool completely before slicing.

Notes

I used Kosher salt.
If you don’t have a thermometer, warm water should feel comfortably
warm to the touch, not hot.
Bread machine yeast or active dry yeast may also be used.

© Karen Breyer

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