Cooking Lessons for Dad

Cooking Lessons for Beginners

Lentil, Corn and Sweet Pepper Chili

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Are you looking for a new healthy, satisfying One Pot Meal recipe? In this cooking video Karen Breyer will show you step-by-step how to make Lentil, Corn and Sweet Pepper Chili. This chili recipe taste amazing! I think this Lentil, Corn and Sweet Pepper Chili recipe will be your new favorite recipe!

Chili is a such a satisfying meal that makes everyone happy and satisfied! What a bonus is that it is vegan and very healthy too! You many want to make extra chili because the leftovers taste even better the next day! Watch this cooking video and make this delicious Lentil, Corn and Sweet Pepper Chili recipe for dinner tonight!

Lentil, Corn and Sweet Pepper Chili

Ingredients

  • 1 - 2 teaspoons olive oil
  • 2 - 2 1/2 cups onion, chopped
  • 28 ounce can tomatoes, crushed
  • 2 teaspoons vegetable broth/seasoning, instant
  • 2 cups water
  • 1 1/2 cups lentils, dried (picked over, rinsed and drained)
  • 2 cups corn, frozen
  • 1 1/4 - 1 1/2 cup red bell pepper, chopped
  • 4 ounce can chopped green chilies, drained
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 cup cilantro, chopped (or as desired)

Instructions

  1. In a large pot, heat the oil over medium heat.
  2. Add the onions and sauté until they are soft and start to brown, about 7 minutes.
  3. Stir in the tomatoes, vegetable seasoning, water and lentils. Bring to a boil.
  4. Reduce the heat to a simmer.
  5. Cover the pot and simmer for 20 minutes.
  6. Stir in the corn, bell pepper, green chilies, cumin, coriander and salt. Bring mixture to a boil.
  7. Reduce the heat to a simmer. Cover the pot and cook until the lentils and vegetables are tender (about 15 minutes). Add more water if the chili runs dry before it is done.
  8. Serve. Top each bowl with cilantro as desired.

Notes

You can use 2 cups of vegetable broth in place of the vegetable seasoning and water.

You may use 2 servings of vegetable bouillon in place of the vegetable broth/seasoning.

Try 2 cups of fresh corn in place of the frozen. Use canned corn if that is all you have.

See a cooking demonstration of this Lentil, Corn and Sweet Pepper Chili recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Baked Barbecued Chicken Wings

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Do you love Barbecued Chicken Wings? Don’t have a grill? Try these delicious Baked Barbecued Chicken Wings baked in your oven! They are so easy to make!

In this cooking video Karen Breyer and her Dad will show you step-by-step how to make Baked Barbecued Chicken Wings. You can adjust the recipe to make only a few chicken wings or lots! I like to make extra Barbecued Chicken Wings for leftovers later.

These Baked Barbecued Chicken Wings need only a few ingredients and a few steps. They are so easy to make! Serve Baked Barbecued Chicken Wings for an appetizer, snack or as a main dish. Keep this recipe on hand so you can easily make Barbecued Chicken Wings whenever you want. This recipe is so easy and delicious! Watch this cooking video and make some tasty Baked Barbecued Chicken Wings today!

Yield: 3 - 4 servings

Baked Barbecued Chicken Wings

Ingredients

  • 6 - 8 chicken wings
  • Barbecue sauce
  • 2 tablespoons molasses

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the chicken wings in baking dish.
  3. Brush the chicken wings with barbecue sauce.
  4. Drizzle the chicken with molasses.
  5. Bake at 350 degrees for about 35 to 45 minutes or until the chicken wings are cooked thoroughly.
  6. Baste the chicken wings with the cooking juices a few times during cooking.
  7. Serve.

Notes

You can adjust the recipe to make more or less Baked Barbecued Chicken Wings.

See a cooking demonstration of this Baked Barbecued Chicken Wings recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Vegan Instant Chicken Broth/Seasoning

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Make this convenient Vegan Instant Chicken Broth Seasoning to use in your recipes or simply enjoy it as a hot cup of vegan chicken broth. In this cooking video Karen Breyer will show you step-by-step how to make this delicious, homemade Vegan Instant Chicken Broth Seasoning.

I often use a store bought Vegetarian Chicken Broth Seasoning (like McKay’s Chicken Style Instant Broth & Seasoning) in my recipes instead of real liquid chicken broth. I like it because it is healthy and I can easily adjust the amount of chicken seasoning in my recipes without diluting it with more liquid.

If you can’t find a healthy, store bought Instant Chicken Broth Seasoning like the one I use in my cooking videos, try this easy recipe. Keep it on hand for all your recipes that call for liquid or instant Chicken Broth Seasoning. Watch this cooking video and try this easy, homemade Vegan Instant Chicken Broth Seasoning today!

Yield: 90 servings

Vegan Instant Chicken Broth/Seasoning

Ingredients

  • 1 1/3 cups nutritional yeast flakes
  • 3 tablespoons Kosher salt
  • 3 tablespoons onion powder
  • 1 1/2 tablespoons basil
  • 1 tablespoon garlic powder
  • 2 teaspoons celery salt
  • 1 teaspoon oregano
  • 1 teaspoon turmeric

Instructions

  1. Add all the ingredients to a blender container.
  2. Blend until the ingredients turn into a smooth powder.
  3. Wait until the seasoning dust settles before taking the lid off the blender. Store in an airtight container.

Notes

To replace 1 cup of liquid chicken broth in a recipe, stir 1 teaspoon of this instant broth into 1 cup of water. You may need to adjust the salt in a recipe when using this substitution.

If you don’t have Kosher salt you can use another type.

Use this in place of any vegan, vegetarian or real instant chicken broth or seasoning.

You can find nutritional yeast flakes at a health food store.

See a cooking demonstration of this Vegan Chicken Broth/Seasoning recipe on the Cooking Lessons for Dad YouTube channel

© Karen Breyer

 

Steamed Green Beans

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Fresh Steamed Green Beans are so delicious and easy to make! Steaming is an easy, healthy way to cook green beans. In this cooking video Karen Breyer will show you two easy step-by-step methods to Steam Green Beans.

Steamed Green Beans are a perfect vegetable side dish for lunch or dinner. Most people love green beans so this is almost always a good vegetable choice. Learning how to Steam Green Beans will really come in handy all year round. You can find recipes for both steaming methods below. Watch this cooking video and learn how to Steam Green Beans Two Ways!

Yield: 3 - 4 servings

Steamed Green Beans Using a Steamer Pan

Ingredients

  • 1 pound fresh green beans (or amount desired)
  • Salt, to taste
  • Water (as needed)

Instructions

  1. Place the beans in a colander. Rinse them under cold, running water.
  2. Fill the bottom of a steamer pan with 2 inches of water and bring to a boil.
  3. While the water is heating, remove the stem end of the beans. You can also trim off the other end if desired. Keep them whole or cut in 1 inch pieces.
  4. Place the beans in the steamer and place them over the pan of boiling water.
  5. Cover the pan and reduce the heat to medium.
  6. Steam the beans. Check them after 5 minutes for doneness. Continue cooking until they are crisp-tender or to desired tenderness.
  7. Salt to taste. Serve.

Notes

When trimming the beans, align them and cut off the stem ends. If desired, turn the beans around, align them and cut off the opposite ends. Use a knife or scissors to trim the beans.

When the beans are done a fork should pierce them easily.

You can fill the steamer pan with green beans and cook more than one pound at a time.

© Karen Breyer

Yield: 3 - 4 servings

Steamed Green Beans Using a Vegetable Steamer

Ingredients

  • 1 pound fresh green beans (or desired amount)
  • Salt, to taste
  • Water (as needed)

Instructions

  1. Place the beans in a colander. Rinse them under cold, running water.
  2. Fill the bottom of a pan with 1/2 to 3/4 inch of water and bring to a boil.
  3. While the water is heating, remove the stem end of the beans. You can also trim off the other end if desired. Keep them whole or cut in 1 inch pieces.
  4. Place the beans in a vegetable steamer. When the water comes to a boil, place the loaded steamer inside the pan.
  5. Cover the pan and reduce the heat to medium.
  6. Steam the green beans until desired tenderness. Start checking them after 5 minutes for doneness. Continue cooking until they are crisp - tender or your desired tenderness.
  7. Salt to taste. Serve.

Notes

When trimming the beans, align them and cut off the stem ends. If desired, turn the beans around, align them and cut off the opposite ends. Use a knife or scissors to trim the beans.

When the beans are done a fork should pierce them easily.

You can add more than one pound of green beans to the vegetable steamer as they are able to fit. Don’t pack them in.

© Karen Breyer

 

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