Cooking Lessons for Dad

Cooking Lessons for Beginners

Steamed Whole Beets

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Steamed Whole Beets

Steamed Whole Beets

Ingredients

  • 4 - 5 beets, raw (medium}
  • Kosher salt (to taste)

Instructions

    1: Fill the bottom of the steamer pan with 2 inches of water. Bring the water to a boil.
    2: While the water is heating, cut off all but 1 inch of the beet tops and leave the root attached. (Or if preferred, cut the tops and roots off before steaming).
    3: Wash beets under running water.
    4: Add the beets to the steamer rack.
    5: Cover. Steam until beets are fork tender (40 to 50 minutes). Don’t let the pan run dry. Add more water if needed.
    6: Cool slightly. Rub the beets with a paper towel to remove the skins.
    7: Leave beets whole, slice or dice as desired. Add salt to taste.

Notes

Smaller and/or thinner beets will cook faster. Bigger beets will take longer to cook.
If desired you can cut the unpeeled beets in quarters and peel them after they cook.
Wear gloves when handling the beets to prevent your hands from getting stained.
Slice or dice the Steamed Beets after cooking if desired.
Reheat the whole steamed beets if needed.

© Karen Breyer

Steaming is an easy, healthy, delicious way to cook whole beets. They are naturally sweet and a tasty side dish for lots of meals. In this cooking video Karen Breyer will show you step-by-step how to cook Steamed Beets using two different, easy methods. Watch this cooking video and steam some delicious beets for dinner tonight!

Steamed Beet Wedges or Slices

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Steamed Beet Wedges or Slices

Steamed Beet Wedges or Slices

Ingredients

  • 4 - 5 beets, raw (medium}
  • Kosher salt (to taste)

Instructions

    1: Fill the bottom of the steamer pan with 2 inches of water. Bring the water to a boil.
    2: While the water is heating, cut off the beet tops and roots. Wash beets under running water. Pat dry.
    3: Peel beets with a vegetable peeler.
    4: Cut beets in quarters, wedges or slices.
    5: Add the beets to the steamer rack.
    6: Cover. Steam until beets are fork tender. (Add more water to the pan if needed).

Notes

Smaller and/or thinner beets will cook faster. Bigger beets will take longer to cook.
You can steam the beets whole if desired.
If you cook the beets whole or in quarters you can peel them after they cook. Let them cool a bit and use a paper towel to rub off the skins.
Wear gloves when handling the beets to prevent your hands from getting stained.

© Karen Breyer

Steaming is an easy, healthy, delicious way to cook beets. Cook them sliced or in wedges. They are naturally sweet and a tasty side dish for lots of meals. In this cooking video Karen Breyer will show you step-by-step how to cook Steamed Beets using two different, easy methods. Watch this cooking video and steam some delicious beets for dinner tonight!

Parmesan Baked Zucchini Boats

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Parmesan Baked Zucchini Boats

Parmesan Baked Zucchini Boats

Ingredients

  • 4 zucchini (rinsed and dried)
  • 1 tablespoon butter, melted
  • 1/2 - 1 teaspoon garlic, granulated
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon pepper, fresh ground (or to taste)
  • Kosher salt (to taste)

Instructions

    1: Preheat oven to 400 degrees. Line baking pan with parchment paper or silicon baking mat.
    2: Trim the stem end off the zucchini. Then cut them lengthwise in half.
    3: Place the zucchini halves skin side down on the baking pan.
    4: Score the inside of the zucchini halves 2 times (lengthwise) with a fork.
    5: Brush the melted butter over the scored side of the zucchini.
    6: Sprinkle the zucchini first with granulated garlic, next with Parmesan cheese and last with ground pepper.
    7: Bake about 20 - 25 minutes until the zucchini is tender and the cheese is light golden brown.

Notes

These zucchini boats are a delicious side dish.
I melted the butter in the microwave for a few seconds.
Adjust the butter and seasonings to your taste and according to the size of the zucchini.
Larger zucchini take longer to cook, smaller ones cook faster.
For variety you may want to dip them in or top them with a pasta sauce.
Parchment paper is optional but it makes clean up much easier.
If the zucchini don’t start browning near the end of the cooking time, you can increase the oven temperature to 425 degrees for the last few minutes. Another option is to move the pan to a higher oven rack.

Try these delicious Parmesan Baked Zucchini Boats! They are easy to make and have just a few ingredients. If you have lots of zucchini from you garden I think you will really appreciate this recipe. And so will your family! If you are trying to eat more veggies you will love this simple, tasty zucchini recipe. These Parmesan Baked Zucchini Boats are a perfect side dish for almost any meal. In this cooking video Karen Breyer will show you step-by-step how to make Parmesan Baked Zucchini Boats. Watch this cooking video and make some Parmesan Baked Zucchini Boats for dinner today!

Taco Soup

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Yield: 8 servings

Taco Soup

Taco Soup

Ingredients

  • 32 ounces vegetable or chicken broth
  • 16 ounce can refried beans
  • 15 ounce can black beans
  • 15.5 ounce can kidney beans
  • 15.25 ounce can corn, drained
  • 14.5 ounce can tomatoes, diced or crushed
  • 2 tablespoons taco seasoning

Instructions

    1: Add the broth and refried beans into a large pot. Turn the heat to medium.
    2: Whisk or stir together until the broth is creamy and has no lumps.
    3: Stir in the rest of the ingredients.
    4: Cook over medium heat until the soup is heated through. Serve.

Notes

Do not drain the canned beans or tomatoes.
If desired, top this Taco Soup with cheese, crushed tortilla chips, rice, onions, avocado and/or more.

© Karen Breyer

I think this the easiest Taco Soup recipe! It is fast, healthy and delicious too! You may find all the ingredients in your pantry. No chopping or slicing needed. This is a quick, easy, pour, stir and heat recipe. In this cooking video Karen Breyer will show you step-by-step how to make this easy Taco Soup recipe. Watch this cooking video and make this tasty Taco Soup recipe today!

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