Cooking Lessons for Dad

Cooking Lessons for Beginners

Lentil Tacos

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Trying to eat healthier but don’t want to sacrifice taste? If so, you will be happy you found this Lentil Tacos recipe to satisfy even picky eaters! These tacos are perfect when you need to feed a group of hungry eaters with different tastes. Set out a variety of healthy toppings and everyone can make a specialty taco they will love!

I like to serve an assortment of toppings with these Lentil Tacos. Often, I will set out lettuce, tomatoes, onions (green, red or yellow!), avocados, salsa, guacamole, chopped black olives, shredded cheese, and sour cream. For the vegans you can serve vegan sour cream and vegan cheese!

I think these Lentil Tacos will be one of your favorite recipes for both small and large gatherings. If you have a small group, you can save the extra Lentil Tacos mixture in the fridge. Reheat it later for more tasty tacos! If you have a large crowd you can double this recipe and buy lots of tacos shells! What a perfect, healthy, tasty meal recipe that everyone will love! Watch this cooking video and serve these delicious Lentil Tacos for dinner tonight!

Yield: 6 servings

Lentil Tacos

Ingredients

  • 1 1/4 cup water
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon poepper, fresh ground
  • 1 cup lentils, dried (sorted, rinsed & drained)
  • 12 taco shells
  • Toppings of your choice

Instructions

  1. In a medium saucepan, stir together the water, tomatoes with green chilies, tomato sauce, chili powder, cumin, garlic powder, salt and pepper.
  2. Bring mixture to a boil. Add lentils and stir.
  3. Reduce the heat to a simmer then cover the pan with a lid.
  4. Simmer about 35 minutes or until the lentils are as soft as you like them. If the mixture becomes dry before the lentils are done add a little more water.
  5. Add the lentil mixture to the taco shells. Top with your choice of toppings like shredded lettuce, diced tomatoes, diced onions, salsa, guacamole, and sour cream.

Notes

Heat the taco shells according to package directions if desired.

It would be fun to have a taco party and set lots of different toppings out. Your guests can custom make their Lentil Tacos how they like them!

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

© Karen Breyer

 

White Bean Soup with Tomatoes and Basil

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Try this easy, satisfying White Bean Soup with Tomatoes and Basil recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious White Bean Soup with Tomatoes and Basil. It is an easy, healthy, filling, homemade bean soup recipe.

Looking for new healthy soup recipes that are easy to make and super delicious? You found it with this White Bean Soup with Tomatoes and Basil! This is a perfect homemade soup recipe for a simple or fancy lunch or dinner. This White Bean Soup recipe tastes gourmet and it has only a few ingredients. I think you will be so impressed with yourself when you try this soup. Even more important your guests will think you are professional chef! Watch this cooking video and try this easy, healthy, tasty White Bean Soup with Tomatoes and Basil recipe!

Yield: 4 servings

White Bean Soup with Tomatoes and Basil

Ingredients

  • 1/2 - 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons chicken broth/seasoning, instant
  • 2 cups of water
  • 1 cup roma tomatoes, seeded and chopped
  • 1/4 cup fresh basil, chopped OR 1 teaspoon basil, dried
  • 1/4 cup Parmesan cheese (or as desired)

Instructions

  1. In a medium saucepan heat the oil. Add the garlic and sauté for 30 seconds.
  2. Add the beans, water and chicken broth/seasoning. Stir well. Leave the heat on low or turn off the heat
  3. Turn the heat to low or off and remove one cup of the bean mixture. Add the mixture to a blender or food processor. Puree until smooth.
  4. Return the pureed bean mixture back to the saucepan. Stir well.
  5. Bring the bean mixture to a boil. Reduce the heat and simmer for 5 minutes.
  6. Stir in the tomatoes and basil. Simmer 4 more minutes or until the tomatoes are hot and soft.
  7. Serve with Parmesan cheese sprinkled on top.

Notes

Cannellini beans are the same as white kidney beans.

This White Bean Soup with Tomatoes and Basil recipe can be doubled.

If desired, use 2 cups of liquid chicken broth in place of the chicken broth/seasoning and water.

See a cooking demonstration of this White Bean Soup with Tomatoes and Basil recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Mexican Veggie Pizzas

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Make this fast, easy, healthy, yummy Mexican Veggie Pizzas recipe in a toaster oven or regular oven! In this video Karen Breyer will show you step-by-step how to make Mexican Veggie Pizzas. This is a perfect recipe for a crowd or for just one or two people. You can make this Mexican Veggie Pizza mixture ahead of time and then make the number of pizzas you want when you are ready.

This Mexican Veggie Pizzas recipe is great for kids who are old enough to use a toaster oven. They can make one or two Mexican Veggie Pizzas in the toaster oven after school or for a meal (then you don’t need to!). If your kids want to learn how to cook, this is an easy, yummy recipe for them to start with.

These Mexican Veggie Pizzas are delicious on their own and they are even yummier when you add your favorite toppings to them. You can top them with tomatoes, salsa, sour cream, guacamole, avocados, chopped lettuce, sliced olives and more! Watch this cooking video and make this delicious Mexican Veggie Pizzas recipe today!

Yield: 6 servings

Mexican Veggie Pizzas

Ingredients

  • 1 1/2 cups yellow corn, frozen
  • 1 can (14 1/2 oz.) diced tomatoes with green chilies
  • 1 can (16 oz.) fat-free refried beans
  • 1/2 - 1 teaspoon garlic powder
  • 1/2 - 1 teaspoon cumin, ground
  • 6 tostada shells
  • 3/4 cup Mexican cheese blend, shredded (regular or vegan)
  • Your choice of toppings.

Instructions

  1. Preheat the oven to 425 degrees. Line a cookie sheet with foil.
  2. Rinse and drain the corn, then set aside.
  3. Pour tomatoes and their juice into a mixing bowl. Break up any large chunks with a fork.
  4. Add corn, refried beans, garlic powder, and ground cumin to the tomatoes. Mix well.
  5. Place tostada shells on a cookie sheet lined with foil.
  6. Spread the mixture to the edges of the shells with the back of a spoon. Use 1/2 cup to 2/3 cup per shell.
  7. Top each shell with 1-2 tablespoons of shredded cheese.
  8. Bake for about 10 minutes or until the cheese just starts to bubble and brown.
  9. Remove from oven and top tostadas with desired toppings.

Notes

Some suggested toppings:
Lettuce, shredded or chopped
Tomatoes, diced or sliced
Green onions, sliced
Black olives, sliced or diced
Salsa
Sour Cream
Avocados, diced or sliced
Guacamole

Everyone loves these. Great for a crowd. You can also just make a couple and save the unused bean mixture in the refrigerator for about a week.You can make one or two at a time in the toaster oven.

You can thaw the corn on the counter for a few minutes or in the refrigerator for a longer time. If there was not any ice on the corn you do not need to rinse it if it is already thawed. You could use rinsed and drained canned corn in place of the frozen corn, but the frozen corn will probably taste much fresher.

See a cooking demonstration of this Mexican Veggie Pizzas recipe on the Cooking Lessons for Dad YouTube channel,

© Karen Breyer

 

Black Bean Chili

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Try this easy, healthy, quick Black Bean Chili recipe! Is is so delicious and simple to make! In this video Karen Breyer will show you step-by-step how to make this tasty Black Bean Chili recipe.

Looking for a fast, easy dinner? You found it! You only need one pot and a few ingredients and in less than 30 minutes you will have dinner ready! I think you are going to love this easy Black Bean Chili recipe. You can serve it on rice, quinoa, couscous, potatoes, yams. It is also good as a dip for tortilla chips and delicious in burritos! So many possibilities!

You also have many topping options. You can top this Black Bean Chili with sour cream, salsa, guacamole, and/or shredded cheese. I also like to add chopped cilantro, green onions, red onions and avocados. You have enough tasty options to satisfy everyone! Watch this cooking video and try this easy, healthy Black Bean Chili recipe. Serve it for dinner tonight!

Yield: 6 servings

Black Bean Chili

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon olive oil
  • 2 teaspoons garlic, minced
  • 1-30 ounce can black beans, rinsed and drained
  • 1-15 ounce can diced tomatoes
  • 1 tablespoon chili powder
  • 1/2 cup cilantro, chopped (or desired amount for topping)
  • 1/4 cup teaspoon salt

Instructions

  1. In a medium pot, heat the oil over medium-high heat. Add the onions and sauté until they are soft and translucent.
  2. Add the rest of the ingredients, except the cilantro, and stir.
  3. Bring the ingredients to a boil, then reduce heat to a simmer.
  4. Cover the pot and simmer for about 20 minutes. Stir occasionally.
  5. Add a little more salt, if desired.
  6. Top with chopped cilantro and serve.

Notes

When cooking, watch for liquid to evaporate. If it does, add some water. Do not let chili go dry on the bottom of the pan.

Serve alone or over rice, potatoes, couscous or quinoa. It is also great as a dip for tortilla chips and in a burrito!

Delicious topped with sour cream, salsa, guacamole, diced onions and shredded cheese.

Use 1 - 30 oz. can of black beans or 2 - 15 oz. cans.

See a cooking demonstration of this Black Bean Chili recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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