Cooking Lessons for Dad

Cooking Lessons for Beginners

Crockpot Maple Almond Sweet Potatoes

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Make this Crockpot Maple Almond Sweet Potatoes recipe for dinner tonight! In this cooking video Karen Breyer will show you step-by-step how to make these tasty, healthy Maple Almond Sweet Potatoes. This is a easy, healthy side dish recipe that you and your family are going to love! These tasty sweet potatoes are simple to make in your crockpot or slow cooker. For more variety you can use yams instead of sweet potatoes.

Want a change from your regular potato recipes? Prepare this Crockpot Maple Almond Sweet Potatoes recipe as a tasty, colorful, side dish for any meal. Impress your company with this easy to put together recipe. Fix this sweet potato dish ahead of time in your crockpot and let it cook while doing other things. After it is finished you can leave it warming in the crockpot while you finish preparing dinner. Why eat the same old thing everyday? Dress up your dinner tonight with this delicious, easy, healthy Crockpot Maple Almond Sweet Potato recipe!

Yield: 8 servings

Crockpot Maple Almond Sweet Potatoes

Ingredients

  • 8 cups sweet potatoes (or yams)
  • 1/3 cup water
  • 1/2 cup crushed pineapple with the juice (canned, unsweetened)
  • 3 - 4 tablespoons maple syrup
  • 1 teaspoon salt (or to taste)
  • 1/3 cup almonds, toasted (chopped or sliced)
  • 2 teaspoons vanilla

Instructions

  1. Cut cleaned sweet potatoes into 1 inch cubes.
  2. Add the sweet potatoes, water, pineapple, maple syrup and salt to the crockpot and stir together.
  3. Cook the potato mixture for 4 - 5 hours on low or 2 - 3 hours on high until the sweet potatoes are soft.
  4. Mash the sweet potato mixture with a potato masher.
  5. Mix in the almonds and vanilla. Serve.

Notes

It is fine to use raw almonds instead of toasted.

I like to sprinkle some additional almonds on top of the finished Maple Almond Sweet Potatoes.

I prefer Kosher salt but you can use any type of salt.

Feel free to peel the sweet potatoes. I prefer to leave the skins on.

For a variation add 1/2 cup dried cranberries to the potato mixture before cooking.

You can cut this recipe in half and cut the cooking time by 15 to 30 minutes.

See a cooking demonstration of this Crockpot Maple Almond Sweet Potatoes recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Mashed White Beans and Vegetables

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In this cooking video Karen Breyer will show you step-by-step how to make Mashed White Beans and Vegetables. This recipe tastes like mashed potatoes only it is yummier and healthier! I think this Mashed White Beans and Vegetables recipe will be your favorite new potato recipe! It is perfect for a delicious healthy side dish that goes with almost any meal.

Looking for an extra special, but still healthy, recipe for the holidays or special event? This Mashed White Beans and Vegetable recipe is the perfect side dish for most holidays, special events or just any day you want some delicious, healthy food!

Got some red potatoes and veggies on hand? Here is your chance to make a Mashed White Beans and Vegetables recipe that everyone will love. If you haven’t tried Mashed White Beans and Vegetables yet, watch this cooking video and try this recipe today!

Yield: 8 servings

Mashed White Beans and Vegetables

Ingredients

  • 1 - 2 teaspoons olive oil
  • 2 - 3 teaspoons garlic, minced
  • 1 1/2 cups onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, diced
  • 3 pounds red potatoes, cut in 1 inch pieced
  • 2 - 15 ounce cans white beans, rinsed and drained
  • 1 teaspoon (or to taste) salt, Kosher
  • Ground pepper to taste
  • Water as needed

Instructions

  1. Heat olive oil over medium heat in a large saucepan.
  2. Add garlic, onion, celery and carrots to the pan. Sauté until the onion is soft.
  3. Stir in the potatoes and beans.
  4. Add enough water to cover the mixture by 2 inches.
  5. Increase heat and bring mixture to a boil.
  6. Reduce the heat to a simmer and stir in the salt.
  7. Simmer until the potatoes they are soft.
  8. Drain the mixture reserving at least 1 cup of the cooking liquid (you may need more).
  9. Mash the beans and vegetables together with a potato masher. Mix in 1 cup of the cooking liquid. Adjust the liquid to your desired consistency.
  10. Stir in salt and pepper to taste. Serve.

Notes

You do not have to peel the potatoes unless you want to. Make sure to rinse and scrub them before cutting them.

You can use any white, yellow, or red skinned waxy variety of potatoes.

See a cooking demonstration of this Mashed White Beans and Vegetables recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Turmeric Roasted Cauliflower

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Turn your cauliflower into an amazing dish with this easy, healthy, delicious Turmeric Roasted Cauliflower recipe! In this video Karen Breyer and her dad will show you step-by-step how to make Turmeric Roasted Cauliflower.

Once you take a bite of this delicious Turmeric Roasted Cauliflower you may be craving it almost every day! What a tasty way to eat more vegetables! This cauliflower recipe may turn out to be you and your kids favorite vegetable recipe! If you are a beginner cook and trying to eat healthy this will be a perfect veggie recipe for you to try!

This Turmeric Roasted Cauliflower is just right for an easy, healthy side dish that goes with almost any meal. Looking for new healthy food ideas? You found a great one! Here is your chance to make an amazing easy, healthy vegetable recipe that will be a hit with everyone!

Start eating more vegetables today! Watch this video and make this easy, healthy, delicious oven roasted Turmeric Roasted Cauliflower!

Yield: 6 servings

Turmeric Roasted Cauliflower

Ingredients

  • 6 - 7 cups cauliflower (cut in 1 inch pieces)
  • 1 tablespoon garlic, minced
  • 2 - 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/4 to 1/2 teaspoon red pepper flakes, crushed
  • 1/2 teaspoon (or to taste) Kosher salt

Instructions

  1. Preheat oven to 450 degrees.
  2. Cut cauliflower into 1 inch pieces.
  3. In a large bowl, toss together the cauliflower, garlic and olive oil.
  4. In a small bowl mix together the cumin, turmeric, red pepper flakes and salt.
  5. Stir the dry mixture together with the cauliflower, coating the cauliflower evenly.
  6. Spread the cauliflower on a baking sheet and bake for 23 to 28 minutes or until it is tender and browned on the edges. Stir the cauliflower occasionally while it is baking. Serve.

Notes

You can add additional salt after cooking if desired.

Adjust seasonings as desired.

© Karen Breyer

 

Roasted Vegetable Medley

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Learn how to make the best, easy, oven roasted vegetable recipe ever! In this cooking video Karen Breyer and her dad will show you how to make this delicious Roasted Vegetable Medley. I think this roasted vegetable recipe will be your favorite new healthy veggie recipe! If you are a beginner cook and trying to eat healthy I think this will be a perfect veggie recipe for you to try!

This Roasted Vegetable Medley is just right for an easy, healthy side dish that goes with almost any meal. Got some vegetables on hand? Make these roasted veggies in your oven! Looking for new healthy food ideas? Here is your chance to make an amazing easy, healthy vegetable recipe that everyone will love.

If you haven’t tried roasting vegetables yet, watch this cooking video and try this easy, healthy, delicious oven Roasted Vegetable Medley recipe for dinner tonight!

Yield: 6 servings

Roasted Vegetable Medley

Ingredients

  • 4 - 5 cups cauliflower florets
  • 4 - 5 cups broccoli florets
  • 1 - 1/2 cups bell pepper (yellow or red)
  • 1 cup carrots, sliced (1/4 inch)
  • 1 1/2 cup red onion, sliced in long wedges
  • 1 - 2 tablespoons garlic, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon Kosher salt (or to taste)
  • 1/2 teaspoon pepper, freshly ground (or to taste)
  • 1/4 cup Parmesan and Romano cheese, grated or shredded

Instructions

  1. Preheat oven to 450 degrees.
  2. In a large bowl, mix together the cauliflower, broccoli, peppers, carrots, onions and garlic with the olive oil.
  3. Spread the vegetables in a 9 x 13 inch baking dish and sprinkle them with salt and pepper.
  4. Roast the vegetables in the oven for 25 to 30 minutes until they are tender and browned on the edges. Stir them every 10 minutes or so while they are cooking.
  5. When the roasted vegetables are done sprinkle them with Parmesan and Romano cheese. Serve.

Notes

The carrots look nice cut at an angle.

You can be flexible with the amount of vegetables you add to this Roasted Vegetable Medley. You can add more of some and less of others if you want.

I like to use extra-virgin olive oil.

Roast the vegetables to your desired doneness.

You can use other cheeses if you like.

See a cooking demonstration of this Roasted Vegetable Medley recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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