Cooking Lessons for Dad

Cooking Lessons for Beginners

French Toast

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Learn how to make this easy, healthy, delicious French Toast recipe! In this video Karen Breyer will show you step by step how to make this French Toast Recipe. I think this is the very best French Toast recipe and you will love it too!

If you are looking for a simple French Toast Recipe, this is it! If you are looking for a new healthy breakfast recipe, this is it!  You probably have all these French Toast ingredients on hand, so what are you waiting for? Watch this video and make this Easy, Healthy French Toast Recipe today!

French Toast

Ingredients

  • 4 eggs
  • 3/4 cup milk, soy milk, or almond milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 8 slices bread
  • Cooking Spray
  • Your Choice of Toppings
  • Peanut or almond butter
  • Fruit sauce
  • Apple sauce
  • Butter or margarine
  • Syrup
  • Jam

Instructions

  1. Whisk together eggs, milk, cinnamon, vanilla, and salt until smooth.
  2. Spray griddle or skillet with cooking spray. Heat griddle or skillet over medium heat (about 375 degrees).
  3. When it is hot, water drops will jump around.
  4. Dip bread in the egg mixture, turning to coat both sides.
  5. Place dipped bread on griddle or skillet. Cook about 4 minutes on each side or until golden brown.
  6. Top with your choice of toppings.

Notes

If using a griddle, heat it to 375 degrees or medium heat for about 10 minutes before cooking the French toast. This will help to keep the griddle more evenly heated and you will have more even browning.

To see if the griddle or skillet is hot enough, drop a few drops of water on the pan. It the water jumps around, it is hot enough.

Use whisk or fork to whisk together egg mixture.

Serve French toast right away or keep them warm in a single layer on a pan in a 200 degree oven. If you stack the French toast, the steam may make them soggy.

You can try different types of bread. The thicker breads will take longer to cook. If you use French bread, soak about 30 seconds on each side.

Use slightly stale bread when you can.

Some delicious toppings include Fruity Fruit Sauce, Crockpot Pine-Apple Sauce, Pineapple Orange Sauce. These can be found at Cookinglessonsfordad.com.

See a cooking demonstration of this healthy French Toast recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Healthy Peanut Butter Cookies

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Learn how to make this amazing Healthy Peanut Butter Cookie recipe! In this video Karen Breyer will show you step-by-step how to make these easy healthy peanut butter cookies. These peanut butter cookies only have 5 ingredients and will be the best healthy peanut butter cookies you have ever tried!

If want to learn how to make cookies, this simple peanut butter cookie recipe is perfect for you! Watch this video and try this easy, Healthy Peanut Butter cookie recipe today!

Healthy Peanut Butter Cookies

Ingredients

  • 2 cups roasted peanuts, salted or unsalted
  • 1 cup whole wheat pasty flour
  • 1/2 - 1 teaspoon salt, Kosher (to taste)
  • 1/2 cup honey, warmed
  • 1 1/2 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees.
  2. Add peanuts and flour to a food processor or strong blender. Blend until the flour and peanuts are the same texture.
  3. Add the salt (to taste) and blend to mix. Add less salt if the peanuts are salted and more if they are not salted.
  4. Warm the honey in the microwave until it is a liquid consistency (about 30 to 60 seconds).
  5. Add the peanut mixture to a bowl with the vanilla and warmed honey. Mix together.
  6. Pinch off pieces of dough and roll them into walnut size pieces. The dough should be soft, but not too sticky to roll in balls. If the dough is too dry mix in a little water (about 1 tablespoon). If the dough is too wet, mix in a little more flour until it is a soft consistency.
  7. Place the dough balls on a baking sheet and press them flat with your hands.
  8. Next press them down flatter with a fork in a criss-cross pattern. Dip the fork in water as needed to keep it from sticking to the dough.
  9. Bake for about 10 minutes or just until the cookie edges start to brown. Let them cool before removing them from the pan.

Notes

You can use a different type of salt if you do not have Kosher salt.

Use a microwave safe container when warming the honey in the microwave. Heat it until it is liquidy.

Be careful not to burn these cookies. Check them a minute or two early just in case they cook more quickly.

The honey needs to be warmed enough so it will pour like water.

The dough consistency should be similar to pie crust dough.

See a cooking demonstration of this Healthy Peanut Butter Cookie recipe on the Cooking Lessons for Dad YouTube channel

© Karen Breyer

 

Roasted Red Potatoes

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Learn how to make the best, easy, oven roasted potato recipe ever! In this cooking video Karen Breyer will show you how to make these delicious Roasted Red Potatoes. It is perfect for an easy, healthy side dish that goes with almost any meal. Got some red potatoes on hand? Here is your chance to make an amazing potato recipe that everyone will love. If you haven’t tried roasted potatoes yet, watch this video and try this easy, healthy, delicious oven Roasted Red Potato recipe today!

Yield: 6 servings

Roasted Red Potatoes

Ingredients

  • 2 pounds red potatoes, small (cleaned)
  • 2 - 3 tablespoons olive oil
  • 1 teaspoon garlic, powder or granules
  • 1 teaspoon onion, powder
  • 1 teaspoon salt, Kosher
  • 1 - 2 teaspoons rosemary, dried
  • Pepper, fresh ground (to taste)

Instructions

  1. Preheat oven to 425 degrees. Cover a baking sheet with foil and spray with cooking spray.
  2. Pat the potatoes dry with a clean towel if they are still wet from washing.
  3. Cut the potatoes in quarters, thirds or halves.
  4. In a large bowl, stir together the potatoes and oil.
  5. Next add the seasonings to the oiled potatoes. Stir until the seasonings are evenly covering the potatoes.
  6. Spread the potatoes in a single layer on the baking sheet.
  7. Bake uncovered 40 to 45 minutes, turning half way through the baking time. Potatoes are done when they soft inside and crispy and golden brown on the outside.
  8. Serve hot as a delicious side dish!

Notes

Adjust all the seasonings to taste. You can also experiment with other seasonings.

If you try to mix the oil with wet potatoes, the oil does not coat the potatoes as well. You can wash them ahead of time or just pat them dry with a clean towel or paper towel.

Cut the potatoes in similar sizes. Smaller potatoes cook faster, larger ones take longer. You do not need to cut the very small potatoes.

You can also add some small yellow and/or blue potatoes for a nice color and taste combination.

You can use fresh or dried rosemary. If you use fresh, use 3 times the amount of dried. For this recipe use 1 - 2 tablespoons fresh rosemary instead of dried (or to taste).

Some people and kids may want to dip these potatoes in ketchup!

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

© Karen Breyer

 

Crockpot Cuban Black Beans

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Learn how to make this easy, healthy delicious Cuban Black Bean recipe in a crockpot or slow cooker! In this cooking video Karen Breyer will show you step by step how easy it is to make this healthy crockpot bean recipe! If you are looking for new vegetarian or vegan crockpot or slow cooker recipes you will love how easy and delicious this recipe is!

Cooking black beans is very easy in a crockpot or slow cooker. These Cuban Black Beans are the best over rice, couscous or quinoa. If you have been looking for healthy black bean recipes I think this will be your favorite recipe. If you like black bean soup, I expect you will also love this Cuban Black Bean Recipe! Watch this video and try this easy, healthy, delicious Cuban Black Bean recipe today!

Yield: 6 servings

Crockpot Cuban Black Beans

Ingredients

  • 1 pound black beans, dried
  • Water
  • 1 1/2 cups onion, chopped
  • 2 tablespoons onion powder
  • 1 tablespoon soy sauce, low sodium
  • 2 - 3 teaspoons garlic, minced
  • 2 - 3 teaspoons cumin, ground
  • 1 - 2 teaspoons garlic powder
  • 1/4 cup lemon juice
  • 1 - 2 teaspoons salt, Kosher
  • 1/4 cup cilantro, minced (optional)

Instructions

  1. Sort beans and remove stones and debris. Rinse them in a colander.
  2. Place beans in the crockpot. Cover with 8 cups cold water and soak overnight (at least 8 hours).
  3. Drain water and rinse beans in a colander.
  4. Put beans back in crockpot with about 3 1/2 cups of clean water.
  5. Stir in the onion, onion powder, soy sauce, minced garlic, cumin, and garlic powder.
  6. Cook on high for about 4 - 5 hours or low for about 12 - 14 hours or until the beans are as soft as you would like them.
  7. When the beans are soft, stir in the salt and lemon juice.
  8. Taste the beans and if needed, add more salt and spices to your taste. Let the beans cook for 5 - 10 minutes longer.
  9. Serve the Cuban Black Beans over rice, couscous, or quinoa. Top with minced cilantro if desired.

Notes

For an average cooker cook on high 4 hours or low, 12-12 1/2 hours. If your cooker is faster or slower adjust the times.

You can substitute Bragg's Liquid Aminos for the soy sauce.

© Karen Breyer

 

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