Cooking Lessons for Dad

Cooking Lessons for Beginners

Tahini Dressing

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Yield: 8 servings

Tahini Dressing

Ingredients

  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame tahini
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt

Instructions

  1. Mix ingredients in a blender. Chill until ready to serve.

Notes

Adjust seasonings to taste.

This dressing is used in the Quinoa Salad recipe found at Cookinglessonsfordad.com. Make this dressing within 24 hours of preparing the Quinoa Salad.

© Karen Breyer

 

Stove-top Long Grain Brown Rice

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Yield: About 3 cups

Stove-top Long Grain Brown Rice

Ingredients

  • 1 cup long grain brown rice
  • 1/4 - 1/2 teaspoon salt (or to taste)
  • 2 3/4 cup water

Instructions

  1. Add rice and water to a medium-sized saucepan.
  2. Turn heat on high and bring to a boil.
  3. Reduce heat to a simmer. Cover with a tight-fitting lid.
  4. Simmer for 45-50 minutes.
  5. DO NOT lift the lid while cooking.
  6. When finished, remove from heat, fluff with a fork, add salt and serve.

Notes

May add 1 tablespoon butter or oil to the pan when adding the salt if desired. It is healthiest to leave it out.

1 cup of uncooked rice makes 3 cups of cooked rice.

© Karen Breyer

 

Quinoa Salad

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Yield: 8 servings

Quinoa Salad

Ingredients

  • 4 cups quinoa, cooked
  • 1 cup bell pepper, diced (mixed colors; green, red, orange, or yellow)
  • 2 green onions, sliced
  • 2-3 stalks celery, sliced
  • 1/2 cup nuts, toasted (sliced almonds, cashews, or pine nuts)
  • 1 cup tahini dressing (see recipe on Cookinglessonsfordad.com)

Instructions

  1. Prepare tahini dressing and toast nuts ahead of time (see recipes). Rinse and chop vegetables. Mix ingredients together in a bowl.
  2. Chill mixture and serve. (You may want to top with additional toasted nuts for garnish).

Notes

You may replace the quinoa with couscous if desired.

You can find the recipes for toasted nuts, tahini dressing, quinoa and couscous on Cookinglessonsfordad.com.

You could serve this salad immediately after preparing but it is better after it chills for a while.

© Karen Breyer

 

Colorful Salad

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Colorful Salad

Ingredients

  • Salad greens
  • Toppings, your choice
  • Salad dressing, your choice
  • Suggested toppings:
  • Chopped vegetables or fruits
  • Nuts
  • Seeds
  • Beans, cooked

Instructions

  1. Rinse salad greens and other produce. Allow lettuce to drain or shake it and pat it dry.
  2. Tear lettuce into bite-sized pieces. Place salad greens in a bowl.
  3. Add toppings of your choice. Toss or mix salad. Add additional toppings on top of the salad to make it attractive.
  4. Drizzle with salad dressing.

Notes

Make sure your salad has a rainbow of tasty, colorful additions for maximum flavor, nutrition, and eye appeal.

You can add salad dressing to the whole salad just before serving or let each person add the dressing to their own salad.

Make a salad with what you have on hand.

Some suggested toppings: carrots, beets, sprouts, cucumbers, bell peppers (red, yellow, orange, and/or green), summer squash, radishes, onions, (green or red), tomatoes (any colors and sizes), nuts, seeds, fruits, and hard cooked beans (like garbanzo, kidney, and pinto).

This salad is great with the Avocado Salad Dressing recipe that can be found at http://cookinglessonsfordad.com/avocado-salad-dressing/.

© Karen Breyer

 

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