Cooking Lessons for Dad

Cooking Lessons for Beginners

Vegan Instant Chicken Broth/Seasoning

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Make this convenient Vegan Instant Chicken Broth Seasoning to use in your recipes or simply enjoy it as a hot cup of vegan chicken broth. In this cooking video Karen Breyer will show you step-by-step how to make this delicious, homemade Vegan Instant Chicken Broth Seasoning.

I often use a store bought Vegetarian Chicken Broth Seasoning (like McKay’s Chicken Style Instant Broth & Seasoning) in my recipes instead of real liquid chicken broth. I like it because it is healthy and I can easily adjust the amount of chicken seasoning in my recipes without diluting it with more liquid.

If you can’t find a healthy, store bought Instant Chicken Broth Seasoning like the one I use in my cooking videos, try this easy recipe. Keep it on hand for all your recipes that call for liquid or instant Chicken Broth Seasoning. Watch this cooking video and try this easy, homemade Vegan Instant Chicken Broth Seasoning today!

Yield: 90 servings

Vegan Instant Chicken Broth/Seasoning

Ingredients

  • 1 1/3 cups nutritional yeast flakes
  • 3 tablespoons Kosher salt
  • 3 tablespoons onion powder
  • 1 1/2 tablespoons basil
  • 1 tablespoon garlic powder
  • 2 teaspoons celery salt
  • 1 teaspoon oregano
  • 1 teaspoon turmeric

Instructions

  1. Add all the ingredients to a blender container.
  2. Blend until the ingredients turn into a smooth powder.
  3. Wait until the seasoning dust settles before taking the lid off the blender. Store in an airtight container.

Notes

To replace 1 cup of liquid chicken broth in a recipe, stir 1 teaspoon of this instant broth into 1 cup of water. You may need to adjust the salt in a recipe when using this substitution.

If you don’t have Kosher salt you can use another type.

Use this in place of any vegan, vegetarian or real instant chicken broth or seasoning.

You can find nutritional yeast flakes at a health food store.

See a cooking demonstration of this Vegan Chicken Broth/Seasoning recipe on the Cooking Lessons for Dad YouTube channel

© Karen Breyer

 

Italian Pasta Soup with Rosemary

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Try this creamy, delicious Italian Pasta Soup with Rosemary! In this cooking video Karen Breyer and her dad will show you step-by-step how to make this Italian Pasta Soup with Rosemary recipe. If you are looking for new dinner ideas, I think you will be very happy with this yummy pasta and rosemary soup. Little and big kids will especially like the fun rotini noodles in this soup. This is a very healthy, flavorful soup recipe that everyone will love!

I expect you will find this Italian Pasta Soup with Rosemary recipe so impressive that you can even serve it to important dinner guests! It can be served as a main dish or side dish. For a main dish I suggest serving it with a salad, and garlic or other crusty bread. You could also put this soup in a thermos for your children’s or your lunch. What a delicious idea! Watch this cooking video and try this Italian Pasta Soup with Rosemary for your next casual or fancy lunch or dinner!

Italian Pasta Soup with Rosemary

Ingredients

  • 12 ounces pasta, corkscrew (cooked)
  • 1 - 2 teaspoons olive oil
  • 1 1/2 cups onion, chopped (red or yellow)
  • 1 cup celery, chopped
  • 1 1/2 - 2 cups zucchini, chopped
  • 2 - 15 ounce cans cannellini beans, drained and rinsed
  • 6 cups water
  • 2 tablespoons chicken seasoning/broth, instant (vegan or regular)
  • 2 teaspoons dried or 2 tablespoons fresh rosemary
  • 1 teaspoon (or to taste) salt
  • 1/2 teaspoon (or to taste)

Instructions

  1. Cook pasta according to package instructions but leave out the salt. Drain and set aside.
  2. Heat olive oil in a large saucepan over medium heat.
  3. When the oil is hot, add the onion, celery and zucchini. Cook, stirring occasionally, until vegetables are soft.
  4. Add the beans, water, chicken seasoning and rosemary to the cooked vegetables and simmer for 10 minutes.
  5. Using a slotted spoon, remove the vegetables and beans and add them to a blender of food processor. Blend until smooth.
  6. Return the puree to the saucepan. Add the pasta to the sauce pan. Stir frequently and cook over medium heat until soup is hot, about 5 minutes.
  7. Add salt and pepper to taste. Serve.

Notes

Corkscrew pasta is spiral shaped pasta like rotini.

If you use fresh rosemary, chop it into smaller pieces as desired.

You can half this recipe for less servings.

See a cooking demonstration of this Italian Pasta Soup with Rosemary recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Curried Red Lentil Soup

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Try this easy, healthy, delicious Curried Red Lentil Soup recipe! If you love curry and love lentils you will be crazy about this Curried Red Lentil Soup! In this cooking video Karen Breyer will show you step-by-step how to make Curried Red Lentil Soup.

A couple nice things about lentils compared to most beans is that you don’t have to soak them and they cook fast. One more bonus with this recipe is that it uses red lentils which cook even faster than brown lentils. Lentils are also very nutritious. They are high in protein and fiber and low in fat.

Looking for a new healthy soup recipe with lots of flavor? This is an outstanding curry and lentil recipe that is full of flavor and has a nice texture! Serve this soup as a main dish or side dish for lunch or dinner. Pair it with a salad and bread or crackers for a satisfying and filling meal! Watch this cooking video and try this Curried Red Lentil Soup recipe today!

Yield: 6 servings

Curried Red Lentil Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 - 1 1/2 cups onion, chopped
  • 1 teaspoon garlic, minced
  • 1/2 cup carrot, finely chopped
  • 4 teaspoons curry powder
  • 1 tablespoon fresh ginger, peeled and minced OR 1/8 teaspoon ginger, dried
  • 1/8 teaspoon cayenne
  • 4 teaspoons chicken broth/seasoning, instant
  • 4 cups water
  • 1 cup red lentils (picked over, rinsed and drained)
  • 1 (14 1/2-ounce) can tomatoes, diced
  • 1 - 1 1/2 cups apple, finely chopped
  • Salt to taste

Instructions

  1. Heat the oil over medium heat in a large saucepan.
  2. Add the onion. Sauté until it is soft and translucent.
  3. Add the garlic and carrots. Sauté another 3 to 5 minutes or until the carrots are softened.
  4. Add the curry powder, ginger, cayenne, water, chicken broth/seasoning, lentils, tomatoes and apple to the pan. Bring the mixture to a boil.
  5. Reduce the heat and simmer 15 - 20 minutes or until the lentils are cooked to your desired softness. Serve.

Notes

You can use a sweet or tart apple.

I like to peel the apple but you do not need to.

Make sure to pick over the dried lentils and remove any debris or stones. Then rinse and drain the lentils.

See a cooking demonstration of this Curried Red Lentil Soup recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

White Bean Soup with Tomatoes and Basil

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Try this easy, satisfying White Bean Soup with Tomatoes and Basil recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious White Bean Soup with Tomatoes and Basil. It is an easy, healthy, filling, homemade bean soup recipe.

Looking for new healthy soup recipes that are easy to make and super delicious? You found it with this White Bean Soup with Tomatoes and Basil! This is a perfect homemade soup recipe for a simple or fancy lunch or dinner. This White Bean Soup recipe tastes gourmet and it has only a few ingredients. I think you will be so impressed with yourself when you try this soup. Even more important your guests will think you are professional chef! Watch this cooking video and try this easy, healthy, tasty White Bean Soup with Tomatoes and Basil recipe!

Yield: 4 servings

White Bean Soup with Tomatoes and Basil

Ingredients

  • 1/2 - 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons chicken broth/seasoning, instant
  • 2 cups of water
  • 1 cup roma tomatoes, seeded and chopped
  • 1/4 cup fresh basil, chopped OR 1 teaspoon basil, dried
  • 1/4 cup Parmesan cheese (or as desired)

Instructions

  1. In a medium saucepan heat the oil. Add the garlic and sauté for 30 seconds.
  2. Add the beans, water and chicken broth/seasoning. Stir well. Leave the heat on low or turn off the heat
  3. Turn the heat to low or off and remove one cup of the bean mixture. Add the mixture to a blender or food processor. Puree until smooth.
  4. Return the pureed bean mixture back to the saucepan. Stir well.
  5. Bring the bean mixture to a boil. Reduce the heat and simmer for 5 minutes.
  6. Stir in the tomatoes and basil. Simmer 4 more minutes or until the tomatoes are hot and soft.
  7. Serve with Parmesan cheese sprinkled on top.

Notes

Cannellini beans are the same as white kidney beans.

This White Bean Soup with Tomatoes and Basil recipe can be doubled.

If desired, use 2 cups of liquid chicken broth in place of the chicken broth/seasoning and water.

See a cooking demonstration of this White Bean Soup with Tomatoes and Basil recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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