Cooking Lessons for Dad

Cooking Lessons for Beginners

Peanut Butter

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Peanut Butter

Peanut Butter

Ingredients

  • 5 cups peanuts, raw or roasted
  • 2-3 tablespoons vegetable or grapeseed oil
  • 1 teaspoon Kosher salt, to taste

Instructions

    1: Add oil to blender or food processor.
    2: Add 2 cups of peanuts.
    3: Blend until smooth. Start on low and then
    increase the speed to high.
    4: Slowly add remaining peanuts and blend until desired
    consistency.
    5: Add 1 teaspoon of salt and blend thoroughly.
    6: Add more salt as desired a little at a time.
    7: Refrigerate in airtight container.

Notes

When using a Vita-mixer, use tamper through lid opening and push the peanuts down towards the blades.


If needed stop the food processor or blender to scrape the sides down with a spatula. Then return to blending.


If using salted peanuts, reduce the salt to taste

© Karen Breyer

Try this creamy, healthy, homemade Peanut Butter recipe! It is super easy to make and has only 3 ingredients. All you need to make this yummy peanut butter is a good blender or food processor. No more need for store bought peanut butter with unhealthy additives and sugar. This recipe will save you money and your family will love it! In this cooking video Karen Breyer will show you step-by-step how to make delicious, creamy Peanut Butter. Watch this cooking video and make this Peanut Butter recipe today!

Crockpot Roasted Garlic

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Roasting Garlic in a crockpot is super easy! Learn how to roast whole heads of garlic in a crockpot or slow cooker! Spread roasted garlic on toast, crackers or bread. Stir it into soups, pasta or mashed potatoes. It is very yummy as a spread on sandwiches. You can also dice the roasted garlic cloves and sprinkle them over pasta, pizza, vegetables or beans. Using roasted garlic is the perfect way to make healthy garlic bread or toast.

In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Roasted Garlic. Watch this video and roast some delicious garlic cloves today!

 

Yield: 6 - 8 servings

Crockpot Roasted Garlic

Ingredients

  • 3 - 4 (or as desired) garlic bulbs
  • 1 - 2 teaspoons olive oil (per garlic bulb)
  • Kosher salt (to taste)
  • Pepper, fresh ground (to taste)

Instructions

  1. Cut a 1/4 to 1/2 inch slice from the top of the garlic bulbs. Cut off enough so the cloves are exposed.
  2. Carefully peel off the outer paper-like skin from the garlic bulbs. Leave enough to hold the cloves together.
  3. Place the bulbs in a glass bowl or small wide mouth jar. Use more than one bowl or jar as needed to fit the number of bulbs. Arrange the bulbs so they will stay upright.
  4. Drizzle 1 - 2 teaspoons of olive oil over each bulb.
  5. Sprinkle with salt and pepper.
  6. Cover the bowl with foil.
  7. Place the glass bowl on a trivet like a metal jar lid or canning ring so the glass is not touching the bottom of the crockpot.
  8. Cook on high for 1 1/2 - 2 hours or until the garlic is tender when pierced with a fork or toothpick.
  9. Squeeze the garlic out of the cloves. Sprinkle with more salt and pepper if desired.

Notes

Spread the creamy roasted garlic on toast, crackers or bread. Stir it into soups, pasta or mashed potatoes. You can also dice the roasted cloves and sprinkle over pasta, pizza, vegetables or beans.

Instead of roasting the garlic in a glass dish you can wrap each bulb tightly in foil.

© Karen Breyer

 

Healthy Raspberry Grape Jam

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Looking for a healthy jam recipe? Try this Raspberry Grape Jam. It is fruity sweet, fresh and has no added sugar! Enjoy this raspberry grape jam on your toast, sandwiches, pancakes, French toast, ice cream and more!

In this cooking video Karen Breyer will show you step-by-step how to make this easy, healthy, sweet Raspberry Grape Jam recipe. If you think jam making is hard, you will be surprised how easy it is to make this tasty, sugar free jam recipe! Watch this cooking video and make this delicious Raspberry Grape Jam recipe today!

Yield: About 4 cups

Raspberry Grape Jam

Ingredients

  • 1 12 ounce can grape juice concentrate (100% juice)
  • 1 can (12 ounces) water
  • 2 tablespoons lemon juice
  • 1/2 cup cornstarch
  • 4 - 5 cups raspberries, frozen

Instructions

  1. In a saucepan, mix together the grape juice concentrate, water and lemon juice in a large saucepan.
  2. Slowly add the cornstarch while you are stirring the mixture. Continue to stir until the cornstarch is completely dissolved.
  3. Once the cornstarch is dissolved, heat the mixture over medium heat while constantly stirring.
  4. Continue to heat and stir the mixture until it is thickened. Next take the mixture off the heat and stir in the raspberries.
  5. Transfer the Raspberry-grape Jam into a container. Cover and refrigerate. This jam is delicious on toast, pancakes, ice cream, in sandwiches and more.

Notes

I use non-GMO cornstarch. You could also use arrowroot powder.

Store this Raspberry-grape Jam up to 2 weeks in the refrigerator.

While you are heating and stirring the jam make sure to frequently scrape the bottom of the pan as the jam thickens faster on the bottom.

© Karen Breyer

 

Vegan Cheese Sauce

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Love cheese? Trying to eat healthier? Try this tasty Vegan Cheese Sauce! You will love it! In this cooking video Karen Breyer will show you step-by-step how to make Vegan Cheese Sauce.

Pour this delicious vegan cheese sauce on potatoes, chips, veggies, pizza and in burritos, sandwiches and more! Watch this cooking video and make this creamy, yummy Vegan Cheese Sauce today!

Yield: About 3 cups

Vegan Cheese Sauce

Ingredients

  • 1 cup cashews, raw
  • 2 cups water
  • 1/4 cup pimentos, canned
  • 1 - 2 teaspoons Kosher salt
  • 2 teaspoons onion powder
  • 2 tablespoons nutritional yeast flakes
  • 1/2 - 1 teaspoon garlic powder

Instructions

  1. Add the ingredients to a blender. Blend until smooth.
  2. Add the mixture to a medium saucepan.
  3. Bring the mixture to a bowl while stirring constantly.
  4. Reduce to a simmer and continue to stir. Cook the sauce until it is thick.
  5. Remove the pan from the heat and it is ready! This vegan cheese sauce is delicious on potatoes, pasta, pizza, burritos and more.

Notes

Store leftovers in the refrigerator.

© Karen Breyer

 

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