Cooking Lessons for Dad

Cooking Lessons for Beginners

Rice Cooker Breakfast Quinoa

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Yield: 4 servings

Rice Cooker Breakfast Quinoa

Rice Cooker Breakfast Quinoa

Ingredients

  • 1 cup quinoa, uncooked
  • 14-ounce can coconut milk (full-fat or lite)
  • 1 cup water
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 - 1 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt (or to taste)

Instructions

    1: Stir all the ingredients together in a rice cooker.
    2: Set the rice cooker on the white rice setting. Cook.
    3: Serve. Top with fruit, nuts, or milk (any type) if desired.

Notes

Adjust the water to your desired thickness.
You can double or triple the recipe if your rice cooker is large enough.

© Karen Breyer

Start your morning with this easy, healthy Rice Cooker Breakfast Quinoa recipe! In this cooking video, Karen Breyer will show you step-by-step how to make Rice Cooker Breakfast Quinoa. It’s quick to prepare – simply add the ingredients, stir, and turn on your rice cooker. You’ll have a delicious and nutritious breakfast ready to go in less than an hour. You can even do something else while it cooks!

Once it’s done, stir and serve. You can customize your quinoa with your favorite toppings, such as fresh fruit, nuts, or milk.

By the way, it’s filling and will keep you energized all morning! Perfect for those looking for a healthy, easy-to-make breakfast. Watch this cooking video and make this delicious Rice Cooker Breakfast Quinoa today!

Blueberry Chia Jam

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Blueberry Chia Jam

Blueberry Chia Jam

Ingredients

  • 2 cups blueberries, fresh or frozen
  • 1 - 2 tablespoons honey
  • 2 tablespoons chia seeds

Instructions

    1: Add the blueberries and honey to a saucepan over medium heat.
    2: Cook, stirring occasionally, until the blueberries start to break down and release their juices (about 5 - 10 minutes).
    3: Mash the blueberries with a fork or potato masher to your desired consistency.
    4: Stir in the chia seeds. Reduce the heat to low and cook another 5 minutes, stirring frequently, until the mixture thickens.
    5: Remove the saucepan from the heat and let the jam cool for a few minutes.
    6: Taste the jam and add more honey if desired.
    7: Transfer the jam to a clean glass jar or container and let it cool completely. Once cooled, cover the jar and refrigerate for 1 - 2 hours to allow the chia seeds to absorb the mixture and fully thicken the jam.

Notes

Use the Blueberry Chia Jam as a spread for toast, bread, pancakes, yogurt, oatmeal, peanut butter sandwiches, or desserts.
Make 2 - 2 1/2 cups of jam.

Make a delicious, healthy Blueberry Chia Jam recipe with three simple ingredients! In this cooking video, Karen Breyer will show you how to make Blueberry Chia Jam with blueberries, honey, and chia seeds. This easy recipe is perfect for spreading on toast or bread, adding to peanut butter sandwiches, mixing into yogurt, or adding a sweet touch to your favorite snacks. Not only is this jam quick to prepare, but it’s also free from preservatives and refined sugars, making it a wholesome addition to your diet. Watch this cooking video and learn how to create this tasty, nutritious Blueberry Chia Jam at home in no time!

Poached Eggs

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Poached Eggs

Poached Eggs

Ingredients

  • Fresh eggs

Instructions

    1: Heat at least 2 inches of water in a saucepan or deep skillet to a simmer. Do not put the eggs in boiling water or they will get tough and broken up by the agitation. If the water is not hot enough, the eggs will cook slowly and spread.
    2: Break each egg in a dish and slide it into the simmering water. They will hold their shape better if you slide it in against the edge of the pan.
    3: Simmer 3 to 5 minutes, until the whites are coagulated and the yolks are a soft as you like them.
    4: Remove the eggs with a slotted spoon.
    5: Drain well and serve.

Notes

Ideal poached eggs have a bright and shiny appearance. They will be compact and round, not spread and flattened. They have firm and tender whites with a warm liquid yolk.
When poaching eggs aim to keep the egg shape. You want the eggs to be in a round, compact mass as much as possible rather than spread out all over the pan. Fresh eggs maintain their shape best.
If eggs are not very fresh you can add 1 teaspoon salt and 2 teaspoons distilled vinegar for each quart of water. The vinegar helps to coagulate the egg white faster. This helps the poached egg to have a better shape.
Vinegar is not needed when using fresh eggs. Leave it out whenever you can because it will cause the whites to be tougher and not as shiny.
Some cooks like to create a whirlpool in the water by stirring it quickly and then dropping the egg in. You can try this if you are poaching one egg at a time.
To improve the appearance trim off the ragged edges.
To hold for later, plunge the egg immediately into cold water to stop the cooking. Later reheat briefly in hot water and serve.

© Karen Breyer

Try these delicious Poached Eggs! This is a healthy cooking method and easy to make too. All you need is some simmering water and eggs. You can make lots of eggs at once or just a couple.

And eggs are not just for breakfast. I just had Poached Eggs on toast for dinner. They were so flavorful and creamy. I like them runny but my husband likes them firm. I just leave his in the simmering water longer. You can easily cook Poached Eggs to order. In this cooking video Karen Breyer will show you step-by-step how to make yummy Poached Eggs. Watch this cooking video and make some Poached Eggs today!

Banana Nut Muffin Tops

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Yield: 12 Muffin Tops

Banana Nut Muffin Tops

Banana Nut Muffin Tops

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cup walnuts (divided)
  • 3/4 - 1 cup banana, ripe (mashed)
  • 1/3 cup honey
  • 3/4 - 1 cup dates, chopped
  • 1/3 cup soy or regular milk (more if needed)
  • Baking spray

Instructions

    1: Preheat oven to 400 degrees. Spray cookie sheet or muffin top pans with baking spray.
    2: Add flour, baking powder, salt and 3/4 cup walnuts to a food processor. Process until the nuts are as fine as the flour (about 1 minute).
    3: Add the rest of the walnuts and process until they are coarsely chopped. Transfer to mixing bowl and set aside.
    4: Add mashed banana and honey to a 2 cup measuring cup. Add milk to make 1 1/2 cups total. Stir ingredients together.
    5: Add the banana mixture and dates to the flour mixture. Mix well.
    6: Scoop mounds (1/4 - 1/3 cup) of batter on the muffin pan or cookie sheet. Spread mounds into flat circles.
    7: Bake for 15 to 20 minutes or until golden brown.

Notes

I like Kosher salt but you can use any type.
I mash the bananas with a fork.
Riper bananas are sweeter.

© Karen Breyer

Try these delicious, Banana Nut Muffin Tops! This is an easy muffin recipe that is tasty and healthy. I predict they will happily satisfy your sweet tooth. These Banana Nut Muffin Tops are are crunchy on the outside and nice and moist on the inside. They are perfect for breakfast and as a snack or dessert. In this cooking video Karen Breyer will show you step-by-step how to make this Banana Nut Muffin Top recipe. Watch this cooking video and make these sweet, yummy Banana Nut Muffin Tops today!

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