Cooking Lessons for Dad

Cooking Lessons for Beginners

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

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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

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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

 

Indian Spiced Lentils

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Make this easy, healthy, Indian Spiced Lentil recipe! In this cooking video Karen Breyer will show you how to make these Indian Spiced Lentils. If you enjoy Indian spices and are looking for healthy recipes, you are going to love this Indian Spiced Lentils recipe!

Lentils are a fast cooking legume that are easy to make. No need to soak these lentils like other legumes and beans. Because they are smaller, red lentils cook even more quickly than regular lentils.

Lentils are inexpensive and a great source of protein and fiber. Lentils digest slowly so may be beneficial for diabetics. They also may help those trying to lose weight because lentils help you stay full longer.

If you are trying to make more healthy meals for your family, this delicious Indian Spiced Lentils recipe will be perfect! I think it will be one of your best healthy recipes. Watch this cooking video and try this Indian Spiced Lentils recipe today!

Yield: 4 servings

Indian Spiced Lentils

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Ingredients

  • 2-3 teaspoons olive oil
  • 1 1/2 - 2 cups onion, thinly sliced
  • 3 - 4 teaspoons fresh ginger, peeled and grated
  • 3 - 4 teaspoons garlic, minced
  • 3 teaspoons vegetable seasoning and broth, dried
  • 3 cups water
  • 1 - 14.5 ounce can tomatoes, diced
  • 1 cup red lentils, dried
  • 4 teaspoons garam marsala
  • 2 teaspoons cumin, ground
  • 1/4 - 1/2 teaspoon salt

Instructions

  1. Heat oil in medium to large saucepan over medium heat. Sauté onion until it is soft, about 5 minutes.
  2. Add garlic and ginger and cook another minute.
  3. Remove half the onion mixture and set it aside.
  4. Add the vegetable seasoning, water, tomatoes, lentils,
  5. garam masala and cumin to the pan with the onion mixture. Bring to a boil.
  6. Cover the pan, reduce the heat and simmer until the liquid is absorbed and the lentils are tender, about 15 minutes.
  7. Stir in salt to taste. Top with reserved onion mixture.
  8. Serve plain or over rice, quinoa or couscous.

Notes

Before using the lentils, pick them over, remove any debris and rinse them.

Instead of the dried vegetable seasoning and broth and water you can use 3 cups of prepared liquid vegetable broth.

You can use 1 teaspoon ground ginger in place of the fresh ginger.

These lentils are typically served over rice but they are also delicious over quinoa and couscous.

See a cooking demonstration of this Indian Spiced Lentils recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Puerto Rican Style Beans

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Make this easy, healthy, flavorful Puerto Rican Style Beans recipe for dinner tonight! In this video Karen Breyer will show you step-by-step how to make these delicious Puerto Rican Style Beans.

This is a fast one pot dish that you can make very easily. These Puerto Rican Style Beans are a perfect healthy, easy, dinner recipe for beginners. This recipe uses canned black and red beans which are much easier and quicker than dried beans. The green and yellow peppers along with the tomatoes, onions and red and black beans make a very colorful and appetizing dish that everyone will love!

Serve these Puerto Rican Style Beans over brown, yellow or white rice for a hearty meal. If you want to change this recipe up try these beans over couscous, quinoa, potatoes or even yams!

If you are looking for new healthy food recipes ideas, you found one! This recipe is perfect for dinner but is also a very satisfying, easy, healthy lunch meal. If you have any leftovers they reheat beautifully for tomorrow’s lunch. Watch this cooking video, get out your pot and make this easy Puerto Rican Style Beans recipe for dinner tonight!

Yield: 6 servings

Puerto Rican Style Beans

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Ingredients

  • 1 - 2 tablespoons olive oil
  • 1 1/2 cups bell pepper, diced (green and yellow)
  • 1 1/2 cups onion, diced
  • 1 tablespoon garlic, minced (or to taste)
  • 1/2 - 1 teaspoon salt (or to taste)
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper
  • 1 can (14.5 ounces) tomatoes, diced
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) red beans, rinsed and drained

Instructions

  1. Heat oil over medium heat in a large skillet or medium to large pot.
  2. Add pepper, onion, and garlic. Sauté over medium-low heat until the vegetables are soft.
  3. Stir in the salt, cumin, red pepper, tomatoes, and tomato sauce. Simmer for 5 minutes.
  4. Add beans and simmer 5 - 10 more minutes or until beans are as soft as you would like.
  5. Serve. These beans are typically served over rice but are also delicious with quinoa, couscous, potatoes and yams.

Notes

You can use all green bell peppers or a mix of green and yellow peppers.

These Puerto Rican Style Beans are also delicious later as leftovers.

See a cooking demonstration of this Puerto Rican Style Beans recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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