Cooking Lessons for Dad

Cooking Lessons for Beginners

Moroccan Carrots

by 2 Comments

Yield: 8 servings

Moroccan Carrots

Ingredients

  • 4 - 5 cups carrots, diagonally cut (about 2 pounds)
  • 1 - 2 teaspoons olive oil
  • 1- 2 teaspoons garlic, minced
  • 1/4 - 1/2 teaspoons cumin seeds
  • 1 - 2 teaspoons honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cumin, ground
  • 1/2 teaspoon black pepper, freshly ground

Instructions

  1. Peel and slice carrots in a diagonal cut.
  2. Steam carrots about 10 - 14 minutes until desired tenderness.
  3. While carrots are cooking, heat the oil in a large skillet over medium heat.
  4. When oil is hot, add garlic and cumin seeds.
  5. Sauté for about 1 to 1 1/2 minutes or until garlic is lightly browned. Stir around frequently. When garlic is browned turn off the heat.
  6. Add honey, salt, ground cumin, and pepper to the garlic-cumin seed mixture and stir together.
  7. When the carrots are done, drain them and add them to the mixture in the skillet.
  8. Stir all ingredients together and serve.

Notes

To steam the carrots heat about 2 inches of water in the bottom pan of a steam pan until it boils. Next put the carrots in the top steamer basket. Decrease the heat to medium and cover the pan with a lid. Steam until the carrots are tender (about 10 minutes). You can test the carrots with a fork or try one to see if they are done.

Larger carrots will take longer to cook than smaller ones.

See a cooking demonstration of Moroccan Carrots on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Scrambled Eggs

by 3 Comments

Yield: 1 serving

Scrambled Eggs

Ingredients

  • 2 Eggs
  • 2 tablespoons milk or water (optional)
  • Cooking spray
  • Salt to taste
  • Pepper to taste

Instructions

  1. Break the eggs into a mixing bowl. Season to taste with salt and pepper. Add the milk or water if desired. Whisk together until well blended.
  2. Spray a sauté pan with cooking spray. Heat pan over medium heat until it is hot enough to sizzle a drop of water.
  3. Pour the egg mixture into the pan.
  4. As the eggs begin to set on the bottom and sides, gently stir the mixture with a spatula. Lift cooked portions to allow the thin, uncooked portion to flow to underneath. Do not constantly stir. You can turn them over occasionally if you want.
  5. Cook just until eggs are thickened throughout, but are still shiny and moist.
  6. Remove from the pan and serve right away. Season with additional salt and pepper if desired.

Notes

Use 2 eggs per serving. You can adjust this recipe for the number of servings you would like.

You can substitute soy, rice, or almond milk for the regular milk. You can also use water or not add any liquid to the eggs.

Instead of cooking spray you can heat a small amount of margarine or butter in the pan before pouring the eggs in.

See a cooking demonstration of this Scrambled Eggs recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Egg-in-a-Frame

by Leave a Comment

Yield: 1

Egg-in-a-Frame

Ingredients

  • 1 slice bread
  • 1 egg
  • Cooking spray (or butter)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Cut out a hole in the center of a piece of bread with a glass or cookie cutter.
  2. Spray the pan with cooking spray, then turn heat to medium.
  3. Fry the bread on one side until it starts to brown, then turn it over (You can also toast the bread circle in the pan if you want to).
  4. While the bread is toasting, crack the egg into a bowl and set it side.
  5. After you turn over the bread, pour the egg into the center hole.
  6. After a few minutes when the bottom of the egg looks solid and white, turn it over and cook on the other side until the egg white and yolk are cooked.
  7. Salt and pepper to taste and serve.

Notes

To cook quicker, you can cover the pan.

For more nutrition, use whole grain bread.

Instead of using cooking spray you can melt butter in the pan over low heat and spread it around. You can also butter both sides of the bread before cooking instead of using cooking spray (Using butter will add more fat and calories!).

You can make more than one serving in the pan an at time if there is room. You could also make several at once on a griddle.

See a cooking demonstration of Egg in a Frame on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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