Cooking Lessons for Dad

Cooking Lessons for Beginners

Crockpot Sweet Potato Burritos

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Yield: 8 burritos

Crockpot Sweet Potato Burritos

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Ingredients

  • 8 whole wheat, flour or corn tortillas
  • 1 - 15 ounce can black beans, drained and rinsed
  • 4 cups sweet potatoes, diced in 1 inch cubes
  • 1/2 teaspoon dried vegetable broth/seasoning
  • 1/4 cup water
  • 1- 2 teaspoons cumin, ground
  • 1 teaspoon cinnamon
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt (or to taste)
  • Cooking spray

Instructions

  1. Spray a crockpot or slow cooker with cooking spray.
  2. Add all ingredients to the crockpot and stir.
  3. Cook on high for 2 1/2 to 3 1/2 hours or until the sweet potatoes are as soft as desired.
  4. Add more salt if desired and stir.
  5. Spoon about 3/4 cup of sweet potato mixture into tortilla. Add additional optional ingredients like salsa, guacamole, and sour cream if desired.
  6. Fold the bottom edge of the tortilla up and over the sweet potato mixture. Next, fold in each side edge to form and open pocket. Serve.

Notes

These burritos are delicious topped with salsa, guacamole, sour cream, green onions and sliced or diced avocado.

If desired, you can warm the tortilla in the microwave for about 10 seconds or heat it in a skillet. before adding the sweet potato mixture.

You may use 1/4 cup of liquid vegetable broth in place of the water and dried vegetable broth/seasoning if you would like.

You can adjust any of the seasonings to taste.

This burrito mixture is also good served in crispy taco shells.

I recommend my Tofu Sour Cream recipe as an excellent topping for this burrito. You can find this recipe at Cookinglessonfordad.com.

© Karen Breyer

 

Crockpot Peanut Butter and Flax Energy Bars

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Yield: 12 - 18 bars

Crockpot Peanut Butter and Flax Energy Bars

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Ingredients

  • 1 cup peanut butter
  • 3/4 cup honey
  • 1/2 - 1 teaspoon salt, Kosher
  • 1 3/4 cup flaxseed meal
  • Cooking spray

Instructions

  1. Spray the inside of the crockpot or slow cooker with cooking spray.
  2. In a bowl, mix together peanut butter, honey and salt.
  3. Stir the flax seed meal in with the peanut butter mixture.
  4. Press the mixture evenly in the bottom of the crockpot.
  5. With a fork, pull the mixture about 1/4” inch away from the edge of the crockpot.
  6. Cover the crockpot with two layers of paper towels and cover with the lid.
  7. Bake the bars on low about 1 1/2 - 1 3/4 hours or until the edges are lightly browned. The bars should be soft. The top may still be moist until it cools.
  8. Let the bars cool for about 30 minutes.
  9. After the 30 minutes, cut the bars and remove them from the crockpot to continue to cool. The bars will become more firm as they cool. Serve.
  10. Serve.

Notes

You can make flax meal by grinding whole flaxseeds in a coffee grinder or blender.

You can use another type of salt if you so not have Kosher.

Instead of paper towels, you can cover the crockpot with a clean towel (no fabric softener on the towel).

Save leftover bars in an airtight container.

You may have to cook these bars longer or shorter depending on how hot your crockpot/slow cooker cooks.

© Karen Breyer

 

Crockpot Spaghetti Squash

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Yield: 4 to 6 servings

Crockpot Spaghetti Squash

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Ingredients

  • 1 spaghetti squash, whole
  • 1 cup water
  • Salt, to taste
  • Pepper, to taste
  • Pasta sauce, for topping if desired
  • Parmesan cheese, for topping if desired

Instructions

  1. Wash the spaghetti squash and pierce it a few times on all sides with a knife.
  2. Place the whole spaghetti squash in the crockpot
  3. Add 1 cup of water and cover with lid.
  4. Cook on high for 3 to 4 hours or on low for 6 to 7 hours until the squash is soft.
  5. Carefully remove the squash (it is very hot!).
  6. Cut the squash in half and remove the seeds.
  7. Scrape out the squash noodles with a fork.
  8. Salt and pepper to taste. Top with your favorite pasta sauce and Parmesan cheese if desired.

Notes

This recipe is for a crockpot or slow cooker.

Try this Crockpot Italian Pasta Sauce for a perfect topping. You can find this delicious recipe at Cookinglessonsfordad.com/crockpot-Italian-pasta-sauce/.

See a cooking demonstration of this Crockpot Spaghetti Squash recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Crockpot Corn Tamale Casserole

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Yield: 6 servings

Crockpot Corn Tamale Casserole

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Ingredients

  • 1 1/2 cups onion, chopped
  • 2 - 3 teaspoons olive oil
  • 1 1/2 cups cornmeal
  • 2 - 10 ounce cans diced tomatoes with green chilies
  • 15 ounce can white beans (drained and rinsed)
  • 15 ounce can corn (drained)
  • 2/3 cup water
  • 2 eggs
  • 1/2 cup black olives, sliced or chopped (divided)
  • 1 tablespoon garlic, minced
  • 1 teaspoon cumin
  • 1 - 2 teaspoons chili powder
  • 1/2 - 3/4 cup tomatoes, diced (canned, drained or fresh)
  • Cooking spray

Instructions

  1. Sauté onions in olive oil over medium heat until the onions are soft.
  2. Spray the inside of the crockpot with cooking spray.
  3. Add to a large bowl: sautéed onions, cornmeal, diced tomatoes with chilies, beans, corn, water, eggs, 1/4 cup black olives, garlic, cumin, and chili powder.
  4. Mix ingredients together and add to the crockpot.
  5. Sprinkle tomatoes and 1/4 cup olives over the mixture.
  6. Cook on high 4 - 5 1/2 hours until the edges are lightly browned. Do not overcook.
  7. Serve.

Notes

Great served with salsa, sour cream, and guacamole.

You can use any white beans. I often use white kidney beans or great northern beans.

Adjust the amount of black olives to your taste.

See a cooking demonstration of this Crockpot Corn Tamale Casserole recipe on the Cooking Lessons for Dad YouTube channel.

Check the crockpot a little early to make sure it does not burn.

You can cut this recipe in half, just decrease the cooking time by 30 minutes.

You can also use a 15 ounce can of diced tomatoes and a 4 ounce can of diced green chilies in place of the 10 ounce can of diced tomatoes and green chilies.

See a cooking demonstration of this Crockpot Corn Tamale Casserole recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

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