Cooking Lessons for Dad

Cooking Lessons for Beginners

Couscous

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Yield: 6 servings

Couscous

Ingredients

  • 1 cup water
  • 1/2 teaspoon salt
  • 1 cup, regular or whole wheat couscous, dry

Instructions

  1. Combine water and salt in a medium sauce pan.
  2. Bring to a boil. Remove from heat.
  3. Add couscous to the pan and stir well.
  4. Cover pan and let stand 5 minutes.
  5. Fluff with a fork and serve.

Notes

You can add 1 tablespoon butter or olive oil to the water if desired.

Adjust salt to taste.

© Karen Breyer

 

Kamut Walnut Carrot Salad

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Yield: 6 servings

Kamut Walnut Carrot Salad

Ingredients

  • 1/2 cup Kamut grain, soaked overnight and drained
  • 1 1/2 cups water
  • 2 1/2 - 3 cups carrots, shredded
  • 1/3 cup raisins, golden (or any color)
  • 2 tablespoons orange juice concentrate, thawed
  • 1 tablespoon lemon juice
  • 1 - 2 teaspoons honey
  • 1/4 - 1/2 teaspoon cinnamon
  • 1/4 teaspoon (or to taste) salt, Kosher
  • 2 tablespoons olive oil
  • 1/3 cup walnuts, chopped (toasted)
  • 1/4 - 1/3 cup pomegranate seeds (optional)

Instructions

  1. Soak Kamut grain overnight. Then rinse and drain it.
  2. Add the soaked Kamut to 1 1/2 cups of boiling water. Cover, reduce heat, and simmer for 50 to 60 minutes or until the Kamut is tender and slightly chewy.
  3. Drain the Kamut and let it cool.
  4. While the Kamut is cooling, whisk together the orange juice concentrate, lemon juice, honey, cinnamon, and salt in a separate bowl.
  5. Gradually whisk the olive oil into the dressing.
  6. In a large bowl combine the Kamut, carrots and raisins. Stir.
  7. Whisk the dressing again, then pour the dressing over the salad and mix together.
  8. Let the salad sit for 15 to 20 minutes to let the flavors come together.
  9. Stir again just before serving and top with toasted walnuts and pomegranate seeds.

Notes

This salad is delicious topped with pomegranate seeds. You can also top it with dried cranberries.

If you do not soak the Kamut grain you will need to cook it much longer (about 90 minutes).

You can substitute the Kamut with about 1 1/2 cups of cooked spelt, faro, or soft or hard wheat berries.

You can cook the Kamut ahead of time and store it in the refrigerator.

You can also make the whole salad (except the nuts and pomegranate seeds) a few hours ahead of time. Store it in the refrigerator.

Serve this salad room temperature or chilled. Add the nuts and pomegranate seeds last, just before serving.

Kamut (kah-MOOT)

© Karen Breyer

 

Baked Sweet Potato Fries

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Yield: 5 servings

Baked Sweet Potato Fries

Ingredients

  • 5 sweet potatoes, medium
  • 1 - 2 tablespoons olive oil
  • 1/2 - 1 teaspoon onion powder
  • 1/2 - 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt, Kosher
  • 1/2 teaspoon pepper, ground
  • Cooking spray

Instructions

  1. Preheat oven to 425 degrees. Spray 2 baking sheets with cooking spray.
  2. Rinse and scrub the sweet potatoes. Cut them into similar sized strips (your desired thickness and length).
  3. Put the cut potatoes in a large bowl or plastic bag.
  4. Add the oil to the bowl or bag and mix to coat the potatoes.
  5. Add the onion powder, garlic powder, chili powder, salt and pepper to the bowl or bag. Mix/shake to evenly coat the potatoes.
  6. Spread the cut and coated potatoes in a single layer on the baking sheets.
  7. Bake for 25 - 30 minutes , turning halfway. They are done when they are crispy and have a puffed up texture.

Notes

Spread the sweet potatoes on the baking sheet so they are not touching. If you crowd them together they wont get crispy.

The sweet potato fries may get a little black and that is fine. The blackness will give them a delicious caramelized flavor.

You can flip the fries using a metal spatula. Scoop them up and quickly flip them over.

Thicker fries will take longer to cook and thinner fries will cook faster.

Adjust the spices and seasonings to your taste.

See a cooking demonstration of this Baked Sweet Potato Fries recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Crockpot Spaghetti Squash

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Yield: 4 to 6 servings

Crockpot Spaghetti Squash

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

 

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