Cooking Lessons for Dad

Cooking Lessons for Beginners

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

 

Fruit Salad

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Yield: Varies

Fruit Salad

Ingredients

  • Variety of colorful fruits (fresh, frozen, and/or canned)

Instructions

  1. Rinse fresh fruits. Drain canned fruits and thaw frozen fruits as desired.
  2. Gently mix fruits together in a bowl.
  3. Refrigerate until ready to serve.

Notes

Acidic fruit juices (like pineapple, orange, or lemon) will keep cut fruits (like bananas and apples) from turning brown. Add enough juice to coat the fruits.

Give frozen fruits enough time to thaw.

Frozen fruits will help to chill the salad and keep it cold for a while. This is nice when taking the fruit salad to a picnic, potluck or another location.

You can also add nuts or coconut if you would like.

© Karen Breyer

 

Frozen Grapes

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Yield: Varies

Frozen Grapes

Ingredients

  • Grapes, seedless

Instructions

  1. Rinse grapes and take them off the vine.
  2. Pat or air dry the grapes.
  3. Place them in an airtight freezer container or plastic bag.
  4. Place grapes in the freezer.
  5. The grapes are ready to eat when they are frozen.

Notes

Take out the frozen grapes you are going to eat and leave the rest in the freezer for later. They should last at least a month in the freezer.

There are many varieties of seedless grapes to try.

© Karen Breyer

 

Colorful Salad

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Colorful Salad

Ingredients

  • Salad greens
  • Toppings, your choice
  • Salad dressing, your choice
  • Suggested toppings:
  • Chopped vegetables or fruits
  • Nuts
  • Seeds
  • Beans, cooked

Instructions

  1. Rinse salad greens and other produce. Allow lettuce to drain or shake it and pat it dry.
  2. Tear lettuce into bite-sized pieces. Place salad greens in a bowl.
  3. Add toppings of your choice. Toss or mix salad. Add additional toppings on top of the salad to make it attractive.
  4. Drizzle with salad dressing.

Notes

Make sure your salad has a rainbow of tasty, colorful additions for maximum flavor, nutrition, and eye appeal.

You can add salad dressing to the whole salad just before serving or let each person add the dressing to their own salad.

Make a salad with what you have on hand.

Some suggested toppings: carrots, beets, sprouts, cucumbers, bell peppers (red, yellow, orange, and/or green), summer squash, radishes, onions, (green or red), tomatoes (any colors and sizes), nuts, seeds, fruits, and hard cooked beans (like garbanzo, kidney, and pinto).

This salad is great with the Avocado Salad Dressing recipe that can be found at http://cookinglessonsfordad.com/avocado-salad-dressing/.

© Karen Breyer

 

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