Cooking Lessons for Dad

Cooking Lessons for Beginners

White Bean Soup with Tomatoes and Basil

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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

 

Chunky Tomato Sauce

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Make this easy, healthy Chunky Tomato Sauce to top your favorite pasta or pizza! In this cooking video Karen Breyer will show you step-by-step how to make this Chunky Tomato Sauce recipe. This tomato sauce is so easy to make and has only a few ingredients!

I have enjoyed this Chunky Tomato Sauce recipe on pasta, pizza, spaghetti squash and even sweet potato toast! I am sure you will think of many more recipes that will be even yummier topped with this tasty tomato sauce. Watch this cooking video and make this Chunky Tomato Sauce today!

 

Chunky Tomato Sauce

Ingredients

  • 14.5 ounce can diced tomatoes
  • 6 ounce can tomato paste
  • 3/4 - 1 cup water
  • 1 teaspoon garlic powder
  • 1/2 - 1 teaspoon onion powder
  • 1 teaspoon honey
  • 2 - 3 teaspoons Italian seasoning
  • 1/2 - 1 teaspoon (or to taste) salt

Instructions

  1. Add all the ingredients to a large saucepan. Stir after adding each ingredient.
  2. Bring to a boil over medium-high heat, then reduce to a simmer.
  3. Simmer 20 minutes, stirring occasionally.
  4. Serve over pasta or use in pasta dishes.

Notes

Add more or less water depending on how thick you like your tomato sauce. The sauce will become thicker as it simmers.

This Chunky Tomato Sauce is especially good over spaghetti. It is also delicious as a pizza sauce.

You can double this recipe if you want.

See a cooking demonstration of this Chunky Tomato Sauce recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Pizza Nachos

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Craving pizza but don’t want all the fat and calories? Try these amazing, yummy Pizza Nachos instead! In this video Karen Breyer will show you step-by-step how to make this delicious, healthy Pizza Nachos recipe. These Pizza Nachos are so easy to make and tastes amazing!

This Pizza Nacho recipe is perfect for an appetizer, snack and in my opinion a main course! As a matter of fact I would eat these nachos for breakfast! Choose a healthy tomato sauce and you have a vegetable. Choose low-fat Mozzarella cheese and you have a low-fat protein. The tortilla chips are made from a whole grain and I am sure oregano must have some vitamins! I think these Pizza Nachos will be your best-ever healthy snack, appetizer, breakfast, lunch, dinner and game snack recipe! Watch this cooking video and try this Pizza Nacho recipe today!

 

Yield: 4 servings

Pizza Nachos

Ingredients

  • 2 ounces tortilla chips
  • 1/2 - 3/4 cup tomato sauce, pasta sauce, pizza sauce or marinara sauce
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon Parmesan cheese
  • 1/2 teaspoon oregano, dried

Instructions

  1. Preheat the oven or toaster oven to the broil setting.
  2. Line a baking sheet with foil.
  3. Arrange the tortilla chips in a single layer on the baking sheet.
  4. Drizzle the sauce over the chips making sure to get some sauce on each chip.
  5. Sprinkle the mozzarella cheese evenly over the tomato sauce. Next top the mozzarella cheese with the Parmesan cheese.
  6. Dust all the cheese-covered chips with dried oregano.
  7. Broil about 3 - 5 minutes or until the chips start to brown and the cheese gets bubbly.

Notes

Use baked tortilla chips to decrease the fat.

If you are making these Pizza Nachos in a toaster oven use a toaster oven sized baking sheet. You could also use a pie pan.

Lower the rack in the toaster oven. If you leave it on the middle rack the nachos may get done sooner and burn so keep an eye on them.

You can adjust all of these ingredients to your taste.

See a cooking demonstration of this Pizza Nachos recipe on the Cooking Lessons for Dad YouTube channel

© Karen Breyer

 

Mexican Veggie Pizzas

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Make this fast, easy, healthy, yummy Mexican Veggie Pizzas recipe in a toaster oven or regular oven! In this video Karen Breyer will show you step-by-step how to make Mexican Veggie Pizzas. This is a perfect recipe for a crowd or for just one or two people. You can make this Mexican Veggie Pizza mixture ahead of time and then make the number of pizzas you want when you are ready.

This Mexican Veggie Pizzas recipe is great for kids who are old enough to use a toaster oven. They can make one or two Mexican Veggie Pizzas in the toaster oven after school or for a meal (then you don’t need to!). If your kids want to learn how to cook, this is an easy, yummy recipe for them to start with.

These Mexican Veggie Pizzas are delicious on their own and they are even yummier when you add your favorite toppings to them. You can top them with tomatoes, salsa, sour cream, guacamole, avocados, chopped lettuce, sliced olives and more! Watch this cooking video and make this delicious Mexican Veggie Pizzas recipe today!

Yield: 6 servings

Mexican Veggie Pizzas

Ingredients

  • 1 1/2 cups yellow corn, frozen
  • 1 can (14 1/2 oz.) diced tomatoes with green chilies
  • 1 can (16 oz.) fat-free refried beans
  • 1/2 - 1 teaspoon garlic powder
  • 1/2 - 1 teaspoon cumin, ground
  • 6 tostada shells
  • 3/4 cup Mexican cheese blend, shredded (regular or vegan)
  • Your choice of toppings.

Instructions

  1. Preheat the oven to 425 degrees. Line a cookie sheet with foil.
  2. Rinse and drain the corn, then set aside.
  3. Pour tomatoes and their juice into a mixing bowl. Break up any large chunks with a fork.
  4. Add corn, refried beans, garlic powder, and ground cumin to the tomatoes. Mix well.
  5. Place tostada shells on a cookie sheet lined with foil.
  6. Spread the mixture to the edges of the shells with the back of a spoon. Use 1/2 cup to 2/3 cup per shell.
  7. Top each shell with 1-2 tablespoons of shredded cheese.
  8. Bake for about 10 minutes or until the cheese just starts to bubble and brown.
  9. Remove from oven and top tostadas with desired toppings.

Notes

Some suggested toppings:
Lettuce, shredded or chopped
Tomatoes, diced or sliced
Green onions, sliced
Black olives, sliced or diced
Salsa
Sour Cream
Avocados, diced or sliced
Guacamole

Everyone loves these. Great for a crowd. You can also just make a couple and save the unused bean mixture in the refrigerator for about a week.You can make one or two at a time in the toaster oven.

You can thaw the corn on the counter for a few minutes or in the refrigerator for a longer time. If there was not any ice on the corn you do not need to rinse it if it is already thawed. You could use rinsed and drained canned corn in place of the frozen corn, but the frozen corn will probably taste much fresher.

See a cooking demonstration of this Mexican Veggie Pizzas recipe on the Cooking Lessons for Dad YouTube channel,

© Karen Breyer

 

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