Cooking Lessons for Dad

Cooking Lessons for Beginners

Rice Cooker Coconut Rice

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Learn how to make Coconut Rice in a Rice Cooker! The easiest way to cook tasty, healthy Coconut Rice! Just add coconut milk and a few other ingredients to your rice cooker. When the rice cooker is done you will have amazing, delicious coconut rice! It is a very easy, healthy side dish.

In this cooking video Karen Breyer will show you step-by-step how to make Coconut Rice in a Rice Cooker! Watch this cooking video and make some tasty, healthy Coconut Rice today!

Yield: 6 servings

Rice Cooker Coconut Rice

Ingredients

  • 2 cups brown jasmine rice
  • 13.5 ounce can unsweetened coconut milk
  • 1 1/2 cups water
  • 1 teaspoon Kosher salt
  • 1 - 2 tablespoons coconut sugar or other granulated sugar
  • 2 tablespoons shredded coconut, unsweetened
  • 2 tablespoons toasted coconut flakes (if desired for a garnish)

Instructions

  1. Stir together all the ingredients in a rice cooker.
  2. Select the setting for brown rice (if you have one) and cook.
  3. When the cycle is done, let the rice rest about 10 minutes before opening the rice cooker.
  4. After the rice has rested, open the lid and fluff the rice with a fork or rice cooker spoon.
  5. Garnish the rice with more shredded coconut or large toasted flakes of coconut if desired. Serve.

Notes

You can use white rice in place of brown rice if you would like. Select the setting for white rice if you have one.

If the coconut milk is clumpy, turn the rice cooker on and stir the ingredients until the clumps are gone. Then cook the rice as instructed.

A wooded spoons works well to stir the ingredients.

© Karen Breyer

 

Toasted Coconut

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Learn to Toast Coconut in a skillet on the stove and in the Oven, Microwave and Broiler! You can toast shredded coconut and flakes and chips in minutes. It is so easy! Toasted coconut adds a rich nutty flavor and crispy texture to your recipes. In this cooking video Karen Breyer will show you step-by-step how to make Toasted Coconut with 4 easy methods. Watch this cooking video and toast some coconut today!

Yield: Varies

Toasted Coconut

Ingredients

  • Coconut, shredded or flakes (sweetened or unsweetened)

Instructions

  1. OVEN METHOD: Preheat the oven to 325 degrees. Spread the coconut in a thin layer on a baking sheet. Place pan on the center rack in a 325 degree oven. Bake 5 -10 minutes or until the coconut is light golden brown. Stir a couple times during baking for even browning.
  2. SKILLET METHOD: Heat skillet to medium heat. Add coconut and heat for 3 -5 minutes or until nicely browned. Stir frequently.
  3. BROILER METHOD: Preheat the broiler. Spread the coconut in thin layer on a baking sheet. Broil 4 - 5 inches from the heat until golden brown (about 1 - 4 minutes). Watch the coconut carefully as it can burn very quickly.
  4. MICROWAVE METHOD: Spread the coconut in a thin layer on a microwave safe plate. Microwave in 30 - 60 second increments. Stir after each time. Continue cooking until the coconut is to your desired level of browning.

Notes

Toasted coconut adds a rich nutty flavor and crispy texture to your recipes.

Sweetened coconut takes less time to toast because sugar speeds up the toasting process.

Cool coconut slightly before using.

© Karen Breyer

 

Quinoa Pilaf with Roasted Red Pepper

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Try this delicious Quinoa Pilaf with Roasted Red Pepper. It is easy to make and super healthy too! Quinoa is a seed that is a complete plant protein. It has great taste and gives you the right proportion of essential amino acids.

This Quinoa Pilaf with Roasted Red Pepper is a perfect side dish for almost any meal! In this cooking video Karen Breyer will show you step-by-step how to make this tasty Quinoa Pilaf with Roasted Red Pepper recipe. Watch this cooking video and make this quinoa pilaf for dinner tonight!

Yield: 8 servings

Quinoa Pilaf with Roasted Red Pepper

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1/2 cup red onion, diced small
  • 1 tablespoon minced garlic
  • 4 cups vegetable or chicken stock
  • 2 cups quinoa
  • 1 bay leaf
  • 1/2 teaspoon thyme, dried
  • 3/4 cup roasted red pepper, diced small
  • 1/4 teaspoon fresh ground pepper (or as desired)
  • Salt (if desired)

Instructions

  1. : In a medium sauce pan, heat the olive oil over medium-low heat. Add the onions and sauté until they are soft.
  2. : Add the minced garlic to the onions and sauté another minute.
  3. : Stir in the stock, quinoa, fresh ground pepper, bay leaf and thyme.
  4. : Bring the mixture to a boil.
  5. : Cover and reduce the heat to a simmer (medium low). Simmer until the liquid is absorbed (about 15 - 20 minutes).
  6. : Fluff the quinoa with a fork.
  7. : Fold in the roasted peppers. Add more salt and pepper to taste if desired. Serve.

Notes

Rinse the quinoa well with cold water in a sieve if the package does not say it has been rinsed.

© Karen Breyer

 

Baked Polenta with Tomatoes

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Do you love Italian Polenta? Try this Baked Polenta with Tomatoes and Parmesan recipe! It is easy to make and healthy too!
If you want to learn how to cook polenta, this video is for you. In this cooking video Karen Breyer will show you step-by-step how to make Baked Polenta with Tomatoes and Parmesan!

You will love this polenta recipe for a delicious side dish. Watch this cooking video and make this tasty, healthy Baked Polenta with Tomatoes recipe today!

Yield: 6 servings

Baked Polenta with Tomatoes

Ingredients

  • 4 cups vegetable broth
  • 1 1/4 cups polenta (course ground cornmeal)
  • 1 tablespoon sage, rubbed
  • 1/2 teaspoon (or to taste) salt, Kosher
  • 1/4 teaspoon pepper, fresh ground (or to taste)
  • 3 tomatoes, beefsteak (sliced, 1/4 inch thick)
  • 2 tablespoons Parmesan cheese, grated
  • Cooking spray

Instructions

  1. Spray a 9 x 13 pan and a large baking sheet with cooking spray. Set them aside.
  2. In a large saucepan bring the vegetable broth to a boil.
  3. Reduce the heat to medium low. Gradually stir in the polenta while constantly stirring.
  4. After the polenta is stirred in, mix in the sage, salt and pepper while continuing to stir.
  5. Continue to stir until the mixture becomes thick and pulls away from the pan (about 5 minutes).
  6. Spread the mixture evenly into the 9 x 13 pan and leave it to cool.
  7. Preheat the oven to 400 degrees.
  8. When the polenta is cooled, cut into 16 squares (or to desired size).
  9. Lay the polenta squares flat on the baking sheet.
  10. Lay a tomato slice over each polenta square and sprinkle with Parmesan cheese.
  11. Bake for about 25 minutes or until the cheese and polenta start to brown. Serve.

Notes

You can use 1/4-1/2 teaspoon of ground sage or 1 tablespoon fresh, chopped sage in place of the rubbed sage.

Beefsteak tomatoes are large, juicy and firm. There are many varieties to choose from.

I use a whisk to stir in the polenta to help avoid lumps.

Do not use instant polenta or cornmeal.

This baked polenta is a delicious side dish. It is also yummy covered with beans and/or tomato sauce.

© Karen Breyer

 

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