Cooking Lessons for Dad

Cooking Lessons for Beginners

Red Bean Soup

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Yield: 8 servings

Red Bean Soup

Red Bean Soup

Ingredients

  • 1 pound red kidney beans, dry
  • 1 cup celery, chopped (1/4 inch pieces)
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 - 3 bay leaves
  • Salt, to taste
  • Water

Instructions

    1: Sort beans, remove stones and debris.
    2: Rinse well. Soak in 8-10 cups of water overnight.
    3: Rinse well again.
    4: Add the beans, celery, onion powder, garlic powder and bay leaves to a large pot. Add water to cover ingredients 2 inches above.
    5: Heat to boiling then reduce heat to a gentle boil.
    6: Cook on stove top until beans are tender.
    7: Near the end of cooking time, add salt to taste and more water if soup thickens to much.
    8: Simmer until desired tenderness.

Notes

Soak beans overnight or for at least 8 hours. Make sure to rinse them well before them putting in a pot.

Delicious with a scoop of cooked rice added to the bowl of soup.


Serve with bread, sandwich, salad or alone.

© Karen Breyer

Try this delicious Red Bean Soup recipe! It has only a few ingredients and is easy to make. This soup is hearty, healthy, filling and perfect served with a sandwich, salad, bread or by itself.

In this cooking lesson Karen Breyer and her dad will show you step-by-step how to make this Red Bean Soup recipe. It is perfect for lunch or dinner. Reheated leftovers are just as tasty or even better! Watch this cooking video and make this tasty Red Bean Soup for dinner today!

Easy Red Bean Soup!

Black Bean and Corn Frittata

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Black Bean and Corn Frittata

Black Bean and Corn Frittata

Ingredients

  • 4 eggs, large
  • 2 tablespoons milk, regular, soy or nut
  • 1 teaspoon oil, vegetable or grapeseed
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green onions, chopped
  • 3/4 cup black beans, rinsed and drained
  • 1/2 cup corn, frozen (thawed)
  • 1/3 - 1/2 cup Monterey Jack cheese
  • Kosher salt (to taste)
  • Ground pepper (to taste)

Instructions

    1: Whisk together the eggs and milk. Set aside.
    2: Heat oil in a medium skillet over medium heat.
    3: Add peppers and onions. Cook, stirring frequently, until the onions are soft.
    4: Stir in beans and corn. Stir frequently until the beans and corn are heated through.
    5: Pour egg mixture over vegetables. Reduce the heat to medium low.
    6: As the edges begin to set, lift with a spatula and let uncooked eggs flow underneath. Cook until the eggs begin to set on top but are still moist (about 5 minutes).
    7: Cover the pan and cook a couple more minutes.
    8: Sprinkle with cheese, salt and pepper. Cook covered until the cheese melts (about 1 minute).
    9: Slide onto a plate. Cut in wedges. Serve.

Notes

You can double the recipe if you use a large skillet.


Use vegan or non-dairy cheese if desired.


You can use rinsed and drained canned corn in place of the frozen corn.


Use cooking spray in place of the oil if desired.

© Karen Breyer

Try this easy, tasty Black Bean and Corn Frittata! It is perfect for breakfast, lunch or dinner. It is easy to make and full of healthy ingredients! In this cooking video Karen Breyer will show you step-by-step how to make Black Bean and Corn Frittata. Watch this cooking video and make this delicious Black Bean and Corn Frittata today!

This Black Bean and Corn Frittata is so delicious and easy to make!

Rice Cooker Barley

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Rice Cooker Barley

Rice Cooker Barley

Ingredients

  • 4 cups water
  • 4 teaspoons chicken broth/seasoning (vegan or regular)
  • 1 cup barley, hulled or pearled
  • 1 1/2 cups onion, diced
  • 1 cup bell peppers, chopped (red or any color)
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons chili powder

Instructions

    1: Stir together all ingredients in a rice cooker.
    2: Cook on brown rice setting. After the cycle is finished, let the barley set for 15 minutes. Barley should be tender when done. If not cook a little longer.

Notes

Instead of the water and chicken seasoning you can you 2 cups of liquid chicken broth.

You can double or triple this recipe.

Try this delicious Rice Cooker Barley recipe! I think this is the easiest way to cook barley. This healthy Barley recipe has super flavor with the added spices. This is a perfect side dish for lots of meals. This is the easiest barley recipe I have ever made. In this cooking video Karen Breyer will show you step-by-step how to make Rice Cooker Barley. Watch this cooking video and make this Rice Cooker Barley recipe today!

Try this easy, healthy Tasty barley recipe!

Grits

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Grits

Grits

Ingredients

  • 4 cups water
  • 1/4 teaspoon Kosher salt (or to taste)
  • 1 cup grits
  • Butter to taste (optional)

Instructions

    1: Add the water and salt to a saucepan. Bring the water to a boil over medium-high heat.
    2: Turn the heat to low. Slowly stir or whisk in the grits. Whisk to eliminate any lumps.
    3: Reduce the heat to low. Cover the saucepan. Cook, until thickened, stirring occasionally (15 - 20 minutes).
    4: Remove from the heat. Stir in butter if desired.

Notes

For thicker grits decrease the water. For thinner grits increase the water.


Grits are made from dried ground hominy (a form of corn).

© Karen Breyer

Try this creamy, delicious Grits recipe for breakfast! Grits are easy to make and needs only a few ingredients. They are also healthy and filling. Grits are usually served for breakfast but you can enjoy them anytime! Have Grits for lunch or dinner for a super easy meal that everyone will love. Karen Breyer and her dad will show you how to make this Grits recipe. Watch this cooking video and make some tasty Grits today!

Easy, Delicious Grits!

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