Cooking Lessons for Dad

Cooking Lessons for Beginners

Two Ingredient Oatmeal Banana Cookies

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Try this amazing Oatmeal Banana Cookie recipe with only two ingredients!! In this cooking video Karen Breyer will show you step by step how to make these delicious, healthy cookies. These cookies are so easy to make! I think this cookie recipe will become one of your favorite healthy desserts and snack recipes. This Oatmeal Banana Cookie recipe is so healthy you can even eat it for breakfast!

Looking for healthy recipes you can make with your ripe bananas? If so, this is the perfect recipe for you.  You can also make healthy, oatmeal chocolate chip cookies by adding a some chocolate chips to this recipe. There are also many other tasty variations for this oatmeal banana cookie recipe. Watch this video and try these delicious, easy Two Ingredient Oatmeal Banana Cookies today!

Yield: 8 - 12 cookies

Two Ingredient Oatmeal Banana Cookies

Ingredients

  • 1 cup ripe bananas, mashed
  • 1 cup Old Fashioned Rolled Oats
  • Cooking spray

Instructions

  1. Preheat oven to 350 degrees. Spray baking sheet with cooking spray.
  2. Mash bananas with a fork or the back of a spoon.
  3. Mix together the bananas and oats.
  4. Drop by tablespoonfuls on the cookie sheet.
  5. Bake for about 12 to 15 minutes or until cookies become a golden brown color.
  6. Remove cookies from the pan. Cool and serve.

Notes

You can add optional ingredients to the oat-banana mixture such as a dash of salt, vanilla, raisins, dried fruit, nuts, chocolate chips, dried cranberries, and coconut.

Cookies are best eaten the same day. You can store the cookies in an airtight container for a few days.

You can flatten the cookies with a fork to make them the shape you would like.

You can make the cookies bigger or smaller. Smaller cookies will cook faster so keep an eye on them so they don’t burn.

See a cooking demonstration of these Two Ingredient Oatmeal Banana Cookies on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Orange Cake

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Yield: 2 - 8 inch cakes

Orange Cake

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/4 cup white flour, unbleached
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon salt
  • 1 cup coconut milk, unsweetened
  • 1/4 cup orange juice concentrate, thawed
  • 1/2 orange, large
  • 1/4 peel from large orange
  • 1/2 cup water, approximately

Instructions

  1. Preheat the oven to 375 degrees. Line 8 inch pans with parchment paper (cut to fit the pans).
  2. In a bowl, mix together the flour, sugar, baking powder and salt. Set aside.
  3. Blend together the coconut milk, orange juice concentrate, orange, and orange peel.
  4. Blend in enough water to make the liquid mixture 2 1/2 cups total.
  5. Add the liquid into the dry ingredients and mix well. You can mix the batter by hand quickly or use an electric hand mixture and beat for it 20 to 25 seconds.
  6. Immediately pour the cake mixture into two 8 - inch round or square baking pans.
  7. Bake at 400 degrees for 25 - 30 minutes. The cakes are done when they begin to brown and pull away from the sides of the pan. As well, a knife inserted into the center of the cakes should come out clean.
  8. When the cakes are done, let them cool about 10 minutes in the pan. Next remove the cakes from the pans. Store the cakes in plastic bags or plastic wrap to keep them moist. Decorate the cooled cakes as desired.

Notes

You can use all whole wheat flour (no white flour) and the cake will be denser.

For a lighter cake, use 1/2 cup unbleached white flour and 1 cup whole wheat flour.

You can also use white whole wheat flour for a lighter color cake.

Wash the orange well since you are going to use part of the peel.

You can freeze these cakes in plastic bags. When you are ready to decorate the cake, remove them from the freezer and decorate.

For an amazing dessert, try the Pineapple-Orange Cake Filling recipe with this cake. Spread the filling between the layers. Top of the cake with whipped topping or more orange filling (or both!).

© Karen Breyer

 

Kamut Walnut Carrot Salad

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Yield: 6 servings

Kamut Walnut Carrot Salad

Ingredients

  • 1/2 cup Kamut grain, soaked overnight and drained
  • 1 1/2 cups water
  • 2 1/2 - 3 cups carrots, shredded
  • 1/3 cup raisins, golden (or any color)
  • 2 tablespoons orange juice concentrate, thawed
  • 1 tablespoon lemon juice
  • 1 - 2 teaspoons honey
  • 1/4 - 1/2 teaspoon cinnamon
  • 1/4 teaspoon (or to taste) salt, Kosher
  • 2 tablespoons olive oil
  • 1/3 cup walnuts, chopped (toasted)
  • 1/4 - 1/3 cup pomegranate seeds (optional)

Instructions

  1. Soak Kamut grain overnight. Then rinse and drain it.
  2. Add the soaked Kamut to 1 1/2 cups of boiling water. Cover, reduce heat, and simmer for 50 to 60 minutes or until the Kamut is tender and slightly chewy.
  3. Drain the Kamut and let it cool.
  4. While the Kamut is cooling, whisk together the orange juice concentrate, lemon juice, honey, cinnamon, and salt in a separate bowl.
  5. Gradually whisk the olive oil into the dressing.
  6. In a large bowl combine the Kamut, carrots and raisins. Stir.
  7. Whisk the dressing again, then pour the dressing over the salad and mix together.
  8. Let the salad sit for 15 to 20 minutes to let the flavors come together.
  9. Stir again just before serving and top with toasted walnuts and pomegranate seeds.

Notes

This salad is delicious topped with pomegranate seeds. You can also top it with dried cranberries.

If you do not soak the Kamut grain you will need to cook it much longer (about 90 minutes).

You can substitute the Kamut with about 1 1/2 cups of cooked spelt, faro, or soft or hard wheat berries.

You can cook the Kamut ahead of time and store it in the refrigerator.

You can also make the whole salad (except the nuts and pomegranate seeds) a few hours ahead of time. Store it in the refrigerator.

Serve this salad room temperature or chilled. Add the nuts and pomegranate seeds last, just before serving.

Kamut (kah-MOOT)

© Karen Breyer

 

Easy Italian Meatballs

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Easy Italian Meatballs

Ingredients

  • 1 pound lean ground meat (beef, turkey or chicken)
  • 1 egg
  • 1/4 cup onion, finely chopped
  • 1 - 2 teaspoons garlic, minced
  • 2 - 3 tablespoons ketchup
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup bread crumbs

Instructions

  1. Heat the oven to 400 degrees.
  2. Mix all ingredients together in a medium bowl.
  3. Shape mixture into 1 1/2 inch meatballs and place them on an ungreased baking sheet.
  4. Bake for 20 to 25 minutes until the meatballs start to brown, there is no pink in the center and the juice is clear.
  5. Allow the meatballs to cool down before picking them up to prevent them from breaking apart. Serve.

Notes

Wetting your hands will make rolling the meatballs easier.

To make evenly sized 1 inch meatballs, spread the meatball mixture out on a piece of wax paper (1 inch thick). Cut 1 inch cubes and then roll each cube into a ball.

If you would like 2 inch meatballs, spread the mixture out in a 2 inch layer and cut 2 inch squares. Then roll each cube into a ball.

You can make your own bread crumbs by placing torn, firm bread into a blender or food processor. Blend on low or process to make fine bread crumbs.

These meatballs are delicious served with my Crockpot Italian Pasta sauce over pasta. You can find this recipe at Cookinglessonsfordad.com.

© Karen Breyer

 

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