Cooking Lessons for Dad

Cooking Lessons for Beginners

Fresh Red Pepper Hummus

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Learn how to make this amazing easy, healthy Fresh Red Pepper Hummus. In this cooking video Karen Breyer will show you how to make this delicious hummus recipe. You need only a few healthy ingredients and a blender or food processor to make this delicious Fresh Red Bell Pepper Hummus. Within minutes you will have a delicious hummus that you can use as a dip or spread. Looking for a new easy, healthy recipe for your next food event? Look no further! Watch this video and make this Fresh Red Pepper Hummus today!

Yield: About 2 1/2 cups

Fresh Red Pepper Hummus

Ingredients

  • 2 cups or 15 oz. can garbanzo beans
  • 2 tablespoons sesame tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic, minced
  • 1/2 - 1 teaspoon salt
  • 1 teaspoon cumin, ground
  • 1 fresh red bell pepper
  • 1/2 - 1 cup water
  • 6-8 sprigs cilantro leaves, fresh (rinsed)

Instructions

  1. Rinse the cilantro and set aside.
  2. Wash and cut the bell pepper. Discard the seeds and core.
  3. Rinse and drain the garbanzo beans.
  4. Blend all ingredients together, except the cilantro.
  5. Add water in the amount needed to obtain the desired thickness.
  6. Blend until smooth (about 1 minute)
  7. Taste and add more seasonings if desired.
  8. Add the cilantro leaves and blend briefly, just enough to chop them.
  9. Chill and serve.

Notes

Use this dip with pita bread, other bread or crackers. It is also good as a vegetable dip.
You can replace the tahini with 1/2 cup dry-roasted peanuts or raw cashews.

You may use fresh or prepared minced garlic. If you use whole garlic cloves, you don’t need to mince them since you are going to blend them.

1 teaspoon minced garlic = 2 garlic cloves.

1/2 teaspoon garlic powder = 2 medium garlic cloves.

Store in the refrigerator. It should stay fresh at least a week.

See a cooking demonstration of this Fresh Red Bell Pepper Hummus recipe on the Cooking Lessons for Dad Youtube channel.

© Karen Breyer

 

Dad’s Favorite Beef Stew

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Learn to cook Dad’s Favorite Beef Stew! In this cooking video Karen Breyer and her dad will show you step-by-step how to cook this delicious, healthy beef stew. This recipe is an easy beef stew for the crockpot or slow cooker. If you are looking for new, delicious, easy crockpot or slow cooker recipes I think you will love this one! This is a hearty, healthy beef stew with plenty of vegetables. I think it will be one of your favorite crockpot or slow cooker recipes! Watch this video and try my Dad’s Favorite Beef Stew recipe today!

Yield: 6 - 8 servings

Dad's Favorite Beef Stew

Ingredients

  • 1 - 2 cups carrots, diced
  • 1 cup celery, diced
  • 1 cup green pepper, diced
  • 2 - 3 cups potatoes, diced
  • 1 medium onion, diced
  • 3 bay leaves
  • 1 teaspoon rosemary, dried
  • 1 teaspoon salt, Kosher
  • Black pepper, ground (to taste)
  • 5 teaspoons beef broth/seasoning, dry
  • 5 cups water
  • 1 - 2 pounds boneless beef chunks for stew

Instructions

  1. Dice the carrots, celery, green pepper, potato and onions.
  2. Add all the ingredients in a crockpot (or slow cooker) and stir together.
  3. Turn the crockpot on high and cook about 4 hours (or low for 8 - 10 hours) or until the beef and vegetables are cooked to your desired tenderness. If desired, adjust the seasonings.

Notes

You can experiment with different types of potatoes and onions in this stew. I often use red potatoes and yellow onions. My dad likes to use red onions.

You can vary the amount of vegetables, beef, and spices to how you like it.

You could leave out the beef and add cooked beans or a vegetarian meat substitute for a delicious vegetable stew.

If you use fresh rosemary instead of dried, use 1 tablespoon instead of 1 teaspoon. In general, 1 teaspoon of dried herbs are equal to 1 teaspoon fresh herbs.

You can use a different type of salt if you would like.

Choose a good quality beef broth/seasoning. Check the ingredients to make sure the ingredients are as natural as possible (no MSG!).

You can substitute 5 cups of liquid beef or vegetable broth in place of the dried seasoning and water.

This beef stew is delicious served with a crusty bread and a salad.

© Karen Breyer

 

Couscous

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Yield: 6 servings

Couscous

Ingredients

  • 1 cup water
  • 1/2 teaspoon salt
  • 1 cup, regular or whole wheat couscous, dry

Instructions

  1. Combine water and salt in a medium sauce pan.
  2. Bring to a boil. Remove from heat.
  3. Add couscous to the pan and stir well.
  4. Cover pan and let stand 5 minutes.
  5. Fluff with a fork and serve.

Notes

You can add 1 tablespoon butter or olive oil to the water if desired.

Adjust salt to taste.

© Karen Breyer

 

Crockpot Sweet Potato Burritos

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Yield: 8 burritos

Crockpot Sweet Potato Burritos

Ingredients

  • 8 whole wheat, flour or corn tortillas
  • 1 - 15 ounce can black beans, drained and rinsed
  • 4 cups sweet potatoes, diced in 1 inch cubes
  • 1/2 teaspoon dried vegetable broth/seasoning
  • 1/4 cup water
  • 1- 2 teaspoons cumin, ground
  • 1 teaspoon cinnamon
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt (or to taste)
  • Cooking spray

Instructions

  1. Spray a crockpot or slow cooker with cooking spray.
  2. Add all ingredients to the crockpot and stir.
  3. Cook on high for 2 1/2 to 3 1/2 hours or until the sweet potatoes are as soft as desired.
  4. Add more salt if desired and stir.
  5. Spoon about 3/4 cup of sweet potato mixture into tortilla. Add additional optional ingredients like salsa, guacamole, and sour cream if desired.
  6. Fold the bottom edge of the tortilla up and over the sweet potato mixture. Next, fold in each side edge to form and open pocket. Serve.

Notes

These burritos are delicious topped with salsa, guacamole, sour cream, green onions and sliced or diced avocado.

If desired, you can warm the tortilla in the microwave for about 10 seconds or heat it in a skillet. before adding the sweet potato mixture.

You may use 1/4 cup of liquid vegetable broth in place of the water and dried vegetable broth/seasoning if you would like.

You can adjust any of the seasonings to taste.

This burrito mixture is also good served in crispy taco shells.

I recommend my Tofu Sour Cream recipe as an excellent topping for this burrito. You can find this recipe at Cookinglessonfordad.com.

© Karen Breyer

 

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