Cooking Lessons for Dad

Cooking Lessons for Beginners

Baked Potatoes

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Yield: 4 servings

Baked Potatoes

Baked Potatoes

Ingredients

  • 4 Russet potatoes (medium to large)
  • 1 tablespoon vegetable oil (if desired)
  • 1 tablespoon Kosher salt (if desired)

Instructions

    1: Preheat oven to 400 degrees.
    2: Scrub potatoes under running water to clean. Pat dry.
    3: Pierce the skin of each potato with a fork in several places. This allows the steam to escape.
    4: If desired, rub the potatoes with oil and sprinkle with salt (I don't do this).
    5: Place potatoes on a rimmed baking sheet or on a rack.
    6: Bake uncovered for about 1 hour.
    7: The potatoes are done when they feel gentle to pressure and have little resistance when poked with a paring knife.
    8: Serve with toppings of your choice. Try butter, sour cream, chives, chili and more.

Notes

Bake as many potatoes as you like. 4 potatoes medium/large potatoes weigh about 2 1/2 pounds.
You can bake the potatoes with or without oil and salt.
Larger potatoes will take longer to cook and smaller ones cook faster.
If needed, you can hold the baked potatoes in a warm spot for about an hour before serving.
You can line the baking pan with foil or a silicone baking mat for easier clean up.

© Karen Breyer

Try this perfect Baked Potato recipe! These Baked Potatoes are soft, fluffy and melt in your mouth. They are an excellent side dish for many meals. I love to top them with butter, salt and pepper. Baked Potatoes are also great as a base for a main dish. Top them with sour cream, chives, chili, broccoli, cheese, lentils or more for a delicious, filling dish. An extra bonus is that Baked Potatoes are healthy, inexpensive and everyone loves them. In this cooking video Karen Breyer will show you step-by-step how to cook the perfect Baked Potatoes. Watch this cooking video and bake some delicious Baked Potatoes today!

Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 cup onion, diced
  • 4 cups (1 1/2 pounds) butternut squash, 1/2 inch cubes
  • 1 teaspoon allspice
  • 1/4 - 1/2 teaspoon thyme
  • 2 teaspoons chicken broth/seasoning , instant
  • 2 cups water
  • 1 cup milk, regular or vegan
  • Kosher salt, to taste
  • Pepper, to taste

Instructions

    1: Heat the olive oil in a large pot.
    2: Add the onion, butternut squash, allspice and thyme. Sauté for about 5 minutes or until onions are soft.
    3: Stir in chicken broth/seasoning and water. Bring to a boil.
    4: Reduce heat to low. Simmer about 15 minutes.
    5: Remove from heat. Cool about 20 minutes.
    6: Puree the mixture with an immersion blender or in a blender or food processor.
    7: Gradually add the milk while you are pureeing the soup.
    8: Add salt and pepper to taste. If needed, reheat to desired temperature. Serve.

Notes

You can use cooking spray instead of olive oil if desired.
You can use 2 cups of liquid chicken broth in place of the chicken seasoning and water.

© Karen Breyer

Try this creamy, delicious Butternut Squash Soup recipe! It is easy to make and healthy too! This Butternut Squash Soup is perfect as a main or side dish. Serve it with a salad, sandwich, toast or bread. In this cooking video Karen Breyer will show you step-by-step how to make Butternut Squash Soup. Watch this cooking video and make this delicious Butternut Squash Soup for dinner today!

Pumpkin Bars

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Pumpkin Bars

Pumpkin Bars

Ingredients

  • 2 cups whole wheat flour
  • 1 cup walnuts chopped
  • 2 cups old fashioned oats
  • 2 eggs
  • 3 1/2 cups (29 ounce can) pumpkin, canned
  • 1/2 cup honey
  • 1 cup water
  • 1 teaspoon salt
  • 1 - 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla
  • Cooking spray

Instructions

    1: Preheat oven to 350 degrees. Spray a 9 x 12 baking dish with cooking spray. Set aside.
    2: Stir together the flour and nuts. Set aside.
    3: Add remaining ingredients to a blender or food processor. Blend until smooth.
    4: Add to flour mixture and mix well.
    5: Pour into baking dish.
    6: Bake 40 - 45 minutes or until the edges and top starts to brown. Cool and enjoy!

Notes

You can chop the walnuts in your blender or food processor before you start the recipe (if they are not already chopped).
For a delicious variation, add 3/4 cup raisins and/or chocolate chips.
Make sure you use a food processor that is large enough to hold all the ingredients.

Try these delicious, healthy Pumpkin Bars! They are filling and easy to make. They are perfect for a snack or dessert and healthy enough for breakfast! In this cooking video Karen Breyer will show you step-by-step how to make Pumpkin Bars. Watch this cooking video and make these delicious Pumpkin Bars recipe today!

Crockpot Beets

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Crockpot Beets

Crockpot Beets

Ingredients

  • 8 - 10 beets (medium)
  • 2 cups water
  • Kosher salt (to taste)

Instructions

    1: Cut the stem and greens off the beets. Try not to cut into the beet.
    2: Gently clean the beets with a vegetable brush under running water.
    3: Place the beets in the crockpot.
    4: Add 2 cups of water.
    5: Cook on low for 8 hours or high for 4 hours (or until desired tenderness).
    6: Take the cooked beets out and let them cool a bit.
    7: Rub the beet skins off with a dry paper towel.
    8: Cut beets as desired. Salt to taste and serve. You can also chill the beets for later.

Notes

You can wear gloves when removing the beet skins so your hands don’t get stained.
Smaller beets cook faster and larger ones take longer.
Save the beet greens for other recipes or to use in your salad.
Chill leftover beets. They can be served chilled or reheated. Chilled, chopped beets are delicious on salads.

© Karen Breyer

Try cooking fresh Beets in your Crockpot! It’s so easy and the Beets turn out sweet and tender. Cooked beets are super easy to peel. After they are cooked the skins will slip right off. Serve the Cooked Beets them right away or chill them for later. So easy! In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Beets. Cook some fresh Beets in Your Crockpot and serve them for dinner tonight!

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