Cooking Lessons for Dad

Cooking Lessons for Beginners

Crockpot Indian Spiced Lentils

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If you’re looking for an easy, hands-off meal, these Crockpot Indian Spiced Lentils are a great option. Everything goes right into the crockpot, making it simple to prepare without much effort.

This recipe is warm, savory, and full of flavor using easy-to-find ingredients. It’s perfect served over rice or alongside naan for a satisfying meal.

Whether you’re cooking for a busy day or just want something simple and healthy, this is a recipe you can come back to again and again.

Crockpot Indian Spiced Lentils

Crockpot Indian Spiced Lentils

Ingredients

  • 4 cups water
  • 2 cups dried lentils
  • 1 (14-ounce) can diced tomatoes
  • 3 cups diced onion
  • 2 tablespoons minced garlic
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 1/2 teaspoons Kosher salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 teaspoon garam masala

Instructions

    1. Add all the ingredients into the crockpot
    except the garam masala. Stir to combine.
    2. Cook on high for 2 to 2 ½ hours or until
    the lentils are tender.
    3. Stir in the garam masala at the end of
    cooking.
    4. Serve.

Notes

Adjust the seasonings to taste.
Serve over rice or with naan for a complete meal.
You can use regular or petite diced tomatoes.

No-boil Baked Ziti

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No-boil Baked Ziti

No-boil Baked Ziti

Ingredients

  • 2 eggs
  • 1 cup ricotta cheese (divided)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Kosher salt (or to taste)
  • 2 cups water
  • 1 cup Mozzarella cheese, shredded (divided)
  • 4 cups (32 ounces) pasta sauce
  • 1 pound Ziti or Penne pasta, dried
  • 2 tablespoons Parmesan cheese
  • Cooking spray

Instructions

    1: Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray.
    2: In a medium bowl whisk together the eggs, 1/2 cup of the ricotta, Italian seasoning, salt, water and 1/2 cup of the mozzarella cheese.
    3: Stir in the dried pasta.
    4: Spread half the pasta sauce over the bottom of the pan. Next spread the egg and cheese mixture on top of the pasta sauce.
    5: Spread the rest of the pasta sauce over the top.
    6: Dollop the rest of the ricotta cheese over the top.
    7: Sprinkle with the rest of the mozzarella and the Parmesan cheese.
    8: Cover tightly with foil. Bake 40 minutes.
    9: Remove the foil and cook 10 more minutes or until the cheese is bubbly and starts to brown.
    10: Cool 10 minutes to allow the sauce to thicken. Serve.

Notes

Adjust the sauce and cheese to taste.
You may want to set the filled baking pan on a rimmed baking sheet to catch possible spills.
Top the cooked No-boil Baked Ziti with more Parmesan cheese if desired.

© Karen Breyer

Try this delicious No-boil Baked Ziti pasta recipe! It is easy to make and healthy too. What’s extra nice is you do not need to cook the Ziti pasta separate. You add the dry Ziti pasta with other ingredients and the pasta cooks as the casserole bakes. So easy! This Baked Ziti casserole dish is perfect for a causal or fancy dinner. Add a salad and some bread for a complete meal. This No-boil Baked Ziti is easy to make and everyone will love it! In this cooking video Karen Breyer will show you step-by-step how to make No-boil Baked Ziti. Watch this cooking video and make this No-boil Baked Ziti recipe today!

Stacked Enchilada Bake

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Yield: 6 servings

Stacked Enchilada Bake

Stacked Enchilada Bake

Ingredients

  • 12 corn tortillas
  • 2 15.5 ounce cans chili beans, seasoned (3 1/2 cups)
  • 14 ounce can Mexican style tomatoes
  • 1 1/2 cups cheese sauce (vegan or regular)
  • 1/3 cup black olives, sliced (or as desired)
  • 1/4 cup green onions, sliced
  • Cooking spray

Instructions

    1: Preheat oven to 400 degrees. Spray an 8 or 9 inch square baking dish or 2 quart casserole dish with cooking spray.
    2: Mash or briefly blend the tomatoes. Set aside.
    3: Tear or cut tortillas into bite-size pieces.
    4: Cover the bottom of the baking dish with half of the tortilla pieces.
    5: Cover the tortilla pieces with half of the beans. Repeat the layers of tortillas and beans.
    6: Pour 1 cup of the cheese sauce over the bean layer.
    7: Pour the canned tomatoes over the cheese layer.
    8: Dot the tomato layer with the remaining cheese sauce.
    9: Sprinkle with olives and onions.
    10: Bake uncovered 25 - 30 minutes or until bubbly around the edges. If desired top with sour cream, guacamole, salsa and/or fresh chopped tomatoes.

Notes

You can use seasoned black beans in place of the chili.
I prefer a 9 inch square baking dish as it has a bit more room.
The layers are tortillas, beans, tortillas, beans, cheese, tomatoes, cheese, olives and onions.

© Karen Breyer

Try this delicious, healthy, tummy satisfying Stacked Enchilada Bake recipe! This is an easy, fast enchilada recipe that tastes amazing! No more rolling up every tortilla. Stacking tortilla pieces is the key to make this recipe fast. If you love enchiladas, this Stacked Enchilada Bake could be your new favorite recipe. In this cooking video Karen Breyer will show you step-by-step how to make this Stacked Enchilada Bake recipe. Watch this cooking video and make this super delicious Stacked Enchilada Bake for dinner today!

Spaghetti with Walnut Pesto

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Spaghetti with Walnut Pesto

Spaghetti with Walnut Pesto

Ingredients

  • 1 pound spaghetti
  • 4 - 6 quarts water
  • 1/3 cup olive oil, extra virgin
  • 1 1/4 cups walnuts, chopped small
  • 1 tablespoon garlic, minced (or to taste)
  • 1/4 cup Italian parsley, minced
  • 2 - 3 teaspoons Kosher salt (or to taste)
  • 1 cup Parmesan cheese, grated

Instructions

    1: Bring 4 - 6 quarts of water to a boil. Add salt to the water as suggested on the spaghetti/pasta package.
    2: Add the pasta to boiling water. Cook according to package directions or until almost al dente.
    3: Reserve 1 cup (or more) of the pasta water. Drain pasta and return to the pan.
    4: While pasta is cooking, heat olive oil over low heat in a sauté pan. Add the nuts and garlic. Cook until the nuts just start to brown (about 7 - 9 minutes). Stir frequently.
    5: Stir the salt and parsley into the sauce. Cook another minute.
    6: Mix the walnut pesto sauce into the drained spaghetti. Then stir in the amount of reserved water needed to get the desired consistency.
    7: Stir in the Parmesan cheese. Salt to taste. Serve.

Notes

You can use grated Romano cheese in place of the Parmesan if desired.

You may use any type of long, slender pasta for this recipe.

In addition to the salt I add to the pesto, I add a couple teaspoons of salt to the pasta water. This gives more flavor to the spaghetti. Except for the reserved water, this water will be discarded after the spaghetti is cooked.

Try this easy Spaghetti with Walnut Pesto recipe! It tastes so delicious you will think you are in an Italian restaurant. This Spaghetti with Walnut Pesto recipe is perfect for both fancy and simple meals. Serve this pasta with a salad and bread and you have a nice dinner. You can reheat any leftovers for a tasty quick meal. In this cooking video Karen Breyer will show you step-by-step how to make this Spaghetti with Walnut Pesto recipe.

This may turn out to be your new favorite go-to recipe when you need a great meal without much fuss. This pasta recipe needs only a few simple ingredients. You likely already have most of them. Watch this cooking video and make this delicious Spaghetti with Walnut Pesto for dinner tonight!

This Spaghetti with Walnut Pesto is so delicious!

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