Cooking Lessons for Dad

Cooking Lessons for Beginners

Lentil Tacos

by Leave a Comment

Trying to eat healthier but don’t want to sacrifice taste? If so, you will be happy you found this Lentil Tacos recipe to satisfy even picky eaters! These tacos are perfect when you need to feed a group of hungry eaters with different tastes. Set out a variety of healthy toppings and everyone can make a specialty taco they will love!

I like to serve an assortment of toppings with these Lentil Tacos. Often, I will set out lettuce, tomatoes, onions (green, red or yellow!), avocados, salsa, guacamole, chopped black olives, shredded cheese, and sour cream. For the vegans you can serve vegan sour cream and vegan cheese!

I think these Lentil Tacos will be one of your favorite recipes for both small and large gatherings. If you have a small group, you can save the extra Lentil Tacos mixture in the fridge. Reheat it later for more tasty tacos! If you have a large crowd you can double this recipe and buy lots of tacos shells! What a perfect, healthy, tasty meal recipe that everyone will love! Watch this cooking video and serve these delicious Lentil Tacos for dinner tonight!

Yield: 6 servings

Lentil Tacos

Ingredients

  • 1 1/4 cup water
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon poepper, fresh ground
  • 1 cup lentils, dried (sorted, rinsed & drained)
  • 12 taco shells
  • Toppings of your choice

Instructions

  1. In a medium saucepan, stir together the water, tomatoes with green chilies, tomato sauce, chili powder, cumin, garlic powder, salt and pepper.
  2. Bring mixture to a boil. Add lentils and stir.
  3. Reduce the heat to a simmer then cover the pan with a lid.
  4. Simmer about 35 minutes or until the lentils are as soft as you like them. If the mixture becomes dry before the lentils are done add a little more water.
  5. Add the lentil mixture to the taco shells. Top with your choice of toppings like shredded lettuce, diced tomatoes, diced onions, salsa, guacamole, and sour cream.

Notes

Heat the taco shells according to package directions if desired.

It would be fun to have a taco party and set lots of different toppings out. Your guests can custom make their Lentil Tacos how they like them!

See a cooking demonstration of this Lentil Tacos recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Roasted Chicken and Red Potatoes

by Leave a Comment

Learn how to make delicous Roasted Chicken and Red Potatoes! In this cooking video Karen Breyer and her dad will show you step-by-step how to make this easy, healthy Roasted Chicken and Red Potatoes recipe.

Have you been wanting an easy, healthy chicken and potatoes recipe? You found it with this Roasted Chicken and Red Potatoes dish! This chicken dinner recipe has only a few healthy ingredients and is very easy to make. I think it is extra nice that you are baking both the chicken and potatoes together in one pan in the oven. Add an extra veggie or salad to this chicken and potato dish and you have a healthy, satisfying meal sure to please everyone!

If you are looking for great dinner ideas I think you will be very happy you found this recipe. Watch this cooking video and make this easy, healthy delicious Roasted Chicken and Red Potatoes recipe for dinner tonight!

Yield: 6 servings

Roasted Chicken and Red Potatoes

Ingredients

  • 1 1/2 - 2 pounds broiler-fryer chicken pieces, skinless
  • 1 pound red potatoes, quartered
  • 2 teaspoons basil, dried
  • 1/2 teaspoon thyme, dried
  • 1 teaspoon garlic salt
  • 2 tablespoons olive or vegetable oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut the potatoes in quarters or eights so they are all about the same size.
  3. Arrange chicken and potatoes in a single layer in a 13 x 9 x 2 inch rectangle pan.
  4. In a small bowl, mix together the basil, thyme, garlic salt and oil.
  5. Sprinkle, brush or rub the mixture over the chicken and potatoes.
  6. Cover the pan with foil and bake for 30 minutes.
  7. Remove the foil. Turn the chicken and potatoes over.
  8. Bake uncovered 20 - 30 minutes more or until the juice of the chicken is no longer pink when the thickest part of the chicken is cut.
  9. Salt and pepper to taste.

Notes

You can use three times the amount of fresh herbs instead of dried herbs.

See a cooking demonstration of this Roasted Chicken and Red Potatoes recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Orange-Apricot Balls

by Leave a Comment

Try these super delicous Orange Apricot Balls topped with chocolate! The flavor combination is amazing and it has mostly healthy ingredients! In this cooking video Karen Breyer will show you step-by-step how to make these yummy Orange Apricot Balls!

These Orange Apricot Balls are perfect for a impressive dessert, treat or gift! You could even pack a few of these fancy candies in your lunch or take them camping! Everyone will love these, especially your kids. Orange, apricot and chocolate tastes amazing together. Watch this cooking video and make this easy, yummy Orange Apricot Ball recipe today!

Orange-Apricot Balls

Ingredients

  • 10 oz. dried apricots
  • 2/3 cup whole almonds, toasted
  • 2 tablespoons powdered sugar
  • 2 tablespoons orange zest (from 2 oranges)
  • 2 tablespoons orange juice
  • 1/2 teaspoon salt
  • 1/3 to 1/2 cup chocolate chips or chunks (semi-sweet, or dark)

Instructions

  1. Wash and dry oranges. Zest oranges, set aside.
  2. Separately chop apricots and almonds in a food processor or strong blender.
  3. In a large bowl, mix together the chopped apricots and almonds.
  4. Stir in sugar, orange zest, salt, and orange juice.
  5. Roll mixture into 1 inch balls and place on a cookie sheet.
  6. Microwave chocolate in a glass container on high until melted. Start with one minute and stir. If needed, microwave a little longer (30 second increments) and stir again. Repeat until chocolate is melted.
  7. Spread the chocolate on top of the apricot-orange balls. Set them aside until the chocolate hardens.
  8. After the chocolate is dry serve!

Notes

Place leftover candies in an airtight container.

Store them in the refrigerator for up to a week.

See a cooking demonstration of this Orange Apricot Balls recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

White Bean Soup with Tomatoes and Basil

by Leave a Comment

Try this easy, satisfying White Bean Soup with Tomatoes and Basil recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious White Bean Soup with Tomatoes and Basil. It is an easy, healthy, filling, homemade bean soup recipe.

Looking for new healthy soup recipes that are easy to make and super delicious? You found it with this White Bean Soup with Tomatoes and Basil! This is a perfect homemade soup recipe for a simple or fancy lunch or dinner. This White Bean Soup recipe tastes gourmet and it has only a few ingredients. I think you will be so impressed with yourself when you try this soup. Even more important your guests will think you are professional chef! Watch this cooking video and try this easy, healthy, tasty White Bean Soup with Tomatoes and Basil recipe!

Yield: 4 servings

White Bean Soup with Tomatoes and Basil

Ingredients

  • 1/2 - 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons chicken broth/seasoning, instant
  • 2 cups of water
  • 1 cup roma tomatoes, seeded and chopped
  • 1/4 cup fresh basil, chopped OR 1 teaspoon basil, dried
  • 1/4 cup Parmesan cheese (or as desired)

Instructions

  1. In a medium saucepan heat the oil. Add the garlic and sauté for 30 seconds.
  2. Add the beans, water and chicken broth/seasoning. Stir well. Leave the heat on low or turn off the heat
  3. Turn the heat to low or off and remove one cup of the bean mixture. Add the mixture to a blender or food processor. Puree until smooth.
  4. Return the pureed bean mixture back to the saucepan. Stir well.
  5. Bring the bean mixture to a boil. Reduce the heat and simmer for 5 minutes.
  6. Stir in the tomatoes and basil. Simmer 4 more minutes or until the tomatoes are hot and soft.
  7. Serve with Parmesan cheese sprinkled on top.

Notes

Cannellini beans are the same as white kidney beans.

This White Bean Soup with Tomatoes and Basil recipe can be doubled.

If desired, use 2 cups of liquid chicken broth in place of the chicken broth/seasoning and water.

See a cooking demonstration of this White Bean Soup with Tomatoes and Basil recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Recent Posts