Cooking Lessons for Dad

Cooking Lessons for Beginners

Tahini Dressing

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Yield: 8 servings

Tahini Dressing

Ingredients

  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame tahini
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt

Instructions

  1. Mix ingredients in a blender. Chill until ready to serve.

Notes

Adjust seasonings to taste.

This dressing is used in the Quinoa Salad recipe found at Cookinglessonsfordad.com. Make this dressing within 24 hours of preparing the Quinoa Salad.

© Karen Breyer

 

Stove-top Long Grain Brown Rice

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Yield: About 3 cups

Stove-top Long Grain Brown Rice

Ingredients

  • 1 cup long grain brown rice
  • 1/4 - 1/2 teaspoon salt (or to taste)
  • 2 3/4 cup water

Instructions

  1. Add rice and water to a medium-sized saucepan.
  2. Turn heat on high and bring to a boil.
  3. Reduce heat to a simmer. Cover with a tight-fitting lid.
  4. Simmer for 45-50 minutes.
  5. DO NOT lift the lid while cooking.
  6. When finished, remove from heat, fluff with a fork, add salt and serve.

Notes

May add 1 tablespoon butter or oil to the pan when adding the salt if desired. It is healthiest to leave it out.

1 cup of uncooked rice makes 3 cups of cooked rice.

© Karen Breyer

 

Quinoa Salad

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Yield: 8 servings

Quinoa Salad

Ingredients

  • 4 cups quinoa, cooked
  • 1 cup bell pepper, diced (mixed colors; green, red, orange, or yellow)
  • 2 green onions, sliced
  • 2-3 stalks celery, sliced
  • 1/2 cup nuts, toasted (sliced almonds, cashews, or pine nuts)
  • 1 cup tahini dressing (see recipe on Cookinglessonsfordad.com)

Instructions

  1. Prepare tahini dressing and toast nuts ahead of time (see recipes). Rinse and chop vegetables. Mix ingredients together in a bowl.
  2. Chill mixture and serve. (You may want to top with additional toasted nuts for garnish).

Notes

You may replace the quinoa with couscous if desired.

You can find the recipes for toasted nuts, tahini dressing, quinoa and couscous on Cookinglessonsfordad.com.

You could serve this salad immediately after preparing but it is better after it chills for a while.

© Karen Breyer

 

Peanut Butter and Grape Sandwich

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Yield: 1 sandwich

Peanut Butter and Grape Sandwich

Ingredients

  • 2 tablespoons peanut (or almond) butter
  • 1/2 cup grapes (whole or sliced in half)
  • 2 slices whole grain bread

Instructions

  1. Spread peanut butter on both pieces of bread.
  2. Cover the peanut butter on one piece of bread with grapes.
  3. Place the other piece of bread, with peanut butter side down, over the grapes. Press the bread together firmly.
  4. Cut sandwich in half if desired.

Notes

The grapes stay in the sandwich better if they are cut in half. Lay them with the flat side down on the peanut butter.

If you leave the grapes whole, they stay in better if you do not cut the sandwich in half. Just press the sandwich together firmly.

These sandwiches are great for breakfast, lunch, dinner, and snacks.

© Karen Breyer

 

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