Cooking Lessons for Dad

Cooking Lessons for Beginners

I Have Some Very Sad News: A Heartfelt Update

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In today’s video, I wanted to take a couple of minutes to share some personal updates and reflections with you all. It’s been a while since I last posted, and I owe you an explanation. Life has taken an unexpected and very sad turn. While this video may be different from my usual cooking lessons, I hope you’ll join me as I open up and share from the heart. Thank you for your patience and support during this time. I am hopeful for new future cooking adventures and for sharing my next chapter with you.

Scrambled Tofu

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Looking for tasty Tofu recipes? Try this easy Scrambled Tofu. It’s a delicious high protein, vegan recipe perfect for breakfast, brunch or anytime! In this cooking video Karen Breyer will show you step-by-step how to make Scrambled Tofu.

If you are looking for easy, vegan recipes for breakfast, you will love this Scrambled Tofu! Tofu can be very easy to make and super tasty with the right seasonings. Watch this cooking video and make some delicious Scrambled Tofu for your next meal!

Yield: 3 - 4 servings

Scrambled Tofu

Ingredients

  • 1 14 -16 ounce package tofu, firm or extra firm (water-packed)
  • 1 1/2 - 2 teaspoons chicken seasoning/broth, vegan
  • 1 1/2 tablespoons nutritional or brewer’s yeast flakes
  • 1/2 - 1 teaspoon olive oil
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric (for color)
  • Kosher salt (to taste)
  • Pepper, fresh ground (to taste)

Instructions

  1. Drain and pat the tofu dry.
  2. Place the tofu in a bowl and mash it into small pieces.
  3. Mix in the rest of the ingredients.
  4. Heat the oil in a skillet over medium-high heat.
  5. When the oil is hot, add the tofu mixture.
  6. Cook it about 10 -15 minutes until desired doneness and texture. Stir frequently.
  7. Serve. Add more salt and pepper to taste if desired.

Notes

Adjust seasonings to your taste.

Mash the tofu with a fork or potato masher.

The longer you cook the tofu, the more chewy it will be.

It is delicious served with ketchup, salsa or vegan cheese sauce.

Try it on avocado toast!

See a cooking demonstration of this Scrambled Tofu recipe on the Cooking Lessons for Dad YouTube channel

© Karen Breyer

 

Lentil, Corn and Sweet Pepper Chili

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Are you looking for a new healthy, satisfying One Pot Meal recipe? In this cooking video Karen Breyer will show you step-by-step how to make Lentil, Corn and Sweet Pepper Chili. This chili recipe taste amazing! I think this Lentil, Corn and Sweet Pepper Chili recipe will be your new favorite recipe!

Chili is a such a satisfying meal that makes everyone happy and satisfied! What a bonus is that it is vegan and very healthy too! You many want to make extra chili because the leftovers taste even better the next day! Watch this cooking video and make this delicious Lentil, Corn and Sweet Pepper Chili recipe for dinner tonight!

Lentil, Corn and Sweet Pepper Chili

Ingredients

  • 1 - 2 teaspoons olive oil
  • 2 - 2 1/2 cups onion, chopped
  • 28 ounce can tomatoes, crushed
  • 2 teaspoons vegetable broth/seasoning, instant
  • 2 cups water
  • 1 1/2 cups lentils, dried (picked over, rinsed and drained)
  • 2 cups corn, frozen
  • 1 1/4 - 1 1/2 cup red bell pepper, chopped
  • 4 ounce can chopped green chilies, drained
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 cup cilantro, chopped (or as desired)

Instructions

  1. In a large pot, heat the oil over medium heat.
  2. Add the onions and sauté until they are soft and start to brown, about 7 minutes.
  3. Stir in the tomatoes, vegetable seasoning, water and lentils. Bring to a boil.
  4. Reduce the heat to a simmer.
  5. Cover the pot and simmer for 20 minutes.
  6. Stir in the corn, bell pepper, green chilies, cumin, coriander and salt. Bring mixture to a boil.
  7. Reduce the heat to a simmer. Cover the pot and cook until the lentils and vegetables are tender (about 15 minutes). Add more water if the chili runs dry before it is done.
  8. Serve. Top each bowl with cilantro as desired.

Notes

You can use 2 cups of vegetable broth in place of the vegetable seasoning and water.

You may use 2 servings of vegetable bouillon in place of the vegetable broth/seasoning.

Try 2 cups of fresh corn in place of the frozen. Use canned corn if that is all you have.

See a cooking demonstration of this Lentil, Corn and Sweet Pepper Chili recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Crockpot Corn on the Cob

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Cook Corn on the Cob in your Crockpot! In this cooking video Karen Breyer and her dad will show you step-by-step how to make Crockpot Corn on the Cob! Cooking corn on the cob in your crockpot or slow cooker is so easy and the corn turns out perfect every time! I think this is the best way to cook corn on the cob.

No more waiting forever for a pot of water to boil and supervising the corn while it is cooking. When you cook the corn on the cob in your crockpot you can do other things while it is cooking. You can even leave the house! I think once you try cooking corn on the cob in a crockpot or slow cooker you will never go back to the big pot of water method. Watch this cooking video and make Crockpot Corn on the Cob for dinner tonight!

Yield: 2 - 10 ears of corn

Crockpot Corn on the Cob

Ingredients

  • 2 - 10 ears corn, husked
  • 1/3 - 1/2 cup water

Instructions

  1. Place the desired number (2 - 10) of ears of corn in a Crockpot. Break the corn in half if needed to fit them in.
  2. For 2 - 4 ears add 1/3 cup of water. For 5 - 10 ears add 1/2 cup of water.
  3. Cook on high for 1 3/4 hours to 2 1/2 hours or until the corn is tender crisp.

Notes

For 4 ears of corn or less decrease the cooking time by 15 minutes.

If the corn has been refrigerated and is cold, increase the cooking time by 15 minutes.

See a cooking demonstration of this Crockpot Corn on the Cob recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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