Cooking Lessons for Dad

Cooking Lessons for Beginners

Parmesan Baked Zucchini Boats

by 6 Comments

Parmesan Baked Zucchini Boats

Parmesan Baked Zucchini Boats

Ingredients

  • 4 zucchini (rinsed and dried)
  • 1 tablespoon butter, melted
  • 1/2 - 1 teaspoon garlic, granulated
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon pepper, fresh ground (or to taste)
  • Kosher salt (to taste)

Instructions

    1: Preheat oven to 400 degrees. Line baking pan with parchment paper or silicon baking mat.
    2: Trim the stem end off the zucchini. Then cut them lengthwise in half.
    3: Place the zucchini halves skin side down on the baking pan.
    4: Score the inside of the zucchini halves 2 times (lengthwise) with a fork.
    5: Brush the melted butter over the scored side of the zucchini.
    6: Sprinkle the zucchini first with granulated garlic, next with Parmesan cheese and last with ground pepper.
    7: Bake about 20 - 25 minutes until the zucchini is tender and the cheese is light golden brown.

Notes

These zucchini boats are a delicious side dish.
I melted the butter in the microwave for a few seconds.
Adjust the butter and seasonings to your taste and according to the size of the zucchini.
Larger zucchini take longer to cook, smaller ones cook faster.
For variety you may want to dip them in or top them with a pasta sauce.
Parchment paper is optional but it makes clean up much easier.
If the zucchini don’t start browning near the end of the cooking time, you can increase the oven temperature to 425 degrees for the last few minutes. Another option is to move the pan to a higher oven rack.

© Karen Breyer

Try these delicious Parmesan Baked Zucchini Boats! They are easy to make and have just a few ingredients. If you have lots of zucchini from you garden I think you will really appreciate this recipe. And so will your family! If you are trying to eat more veggies you will love this simple, tasty zucchini recipe. These Parmesan Baked Zucchini Boats are a perfect side dish for almost any meal. In this cooking video Karen Breyer will show you step-by-step how to make Parmesan Baked Zucchini Boats. Watch this cooking video and make some Parmesan Baked Zucchini Boats for dinner today!

Parmesan Roasted Carrot Fries

by Leave a Comment

Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries

Ingredients

  • 2 pounds carrots
  • 1 tablespoon olive oil
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon ground pepper (or to taste)

Instructions

    1: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
    2: Peel the carrots. Slice them into 1/4 inch thick “fries”. Try to make them similar sizes.
    3: In a large bowl, toss the carrots with the olive oil until they are well coated.
    4: Sprinkle in the Parmesan cheese. Stir the carrots until they are evenly coated with the cheese.
    5: Sprinkle in salt and pepper. Mix until the seasonings are evenly distributed over the carrots.
    6: Place the carrots in a single layer on the baking sheet.
    7: Roast 25 - 30 minutes until the carrots are tender and lightly browned. Turn the carrots halfway through the roasting time (at about the 15 minute mark).
    8: Serve as is or with a dip.

Notes

Roast the carrots to your desired doneness and brownness. Larger carrot will take longer to cook and smaller ones cook faster.
Take the smaller fries out early so they won’t burn.

© Karen Breyer

Try these delicious Parmesan Roasted Carrot Fries! They are easy to make and healthy too! If you have always wanted to count “fries” as a vegetable serving now you can! They are tasty as is or with a dip. Serve them as a side dish, appetizer or snack. In this cooking video Karen Breyer will show you step-by-step how to make these Parmesan Roasted Carrot Fries. Watch this cooking video and make these super delicious Parmesan Roasted Carrot Fries today!

Pasta, Bean and Vegetable Soup

by Leave a Comment

Pasta, Bean and Vegetable Soup

Pasta, Bean and Vegetable Soup

Ingredients

  • 1/2 pound (about 1 cup) blackeye peas, dried
  • 8 cups water (plus water for soaking)
  • 8 teaspoons chicken broth/seasoning, powdered (vegan or regular)
  • 3 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 14.5 ounce can tomatoes, diced
  • 1 cup pasta, tiny shapes
  • 1/2 - 1 teaspoon Kosher salt (to taste)
  • 1/2 - 1 teaspoon ground pepper (to taste)

Instructions

    1: Sort and rinse the beans. Remove any rocks or debris. Soak the beans overnight (6 - 8 hours) in about 6 cups of cold water.
    2: Drain and rinse the soaked beans.
    3: To a large pot add 8 cups water, chicken seasoning and the soaked beans. Bring to a boil.
    4: Add the onion, garlic, celery, and red bell pepper. Return to a boil.
    5: Reduce the heat to a simmer. Cover and simmer for 60 minutes or until the beans are a soft as you like them.
    6: Stir in the tomatoes, pasta, salt and pepper.
    7: Simmer the soup uncovered until the pasta is cooked to desired tenderness (see pasta package for cooking time). Stir occasionally while it is simmering.

Notes

You can use 8 cups liquid chicken broth in place of the powdered /broth/seasoning and water. I prefer using a vegan chicken broth seasoning and water for this recipe. It does not have any added preservatives or unhealthy ingredients. You can also adjust the amount of seasoning and/or water separately to your taste.
I often use Ditalini pasta for this soup. Ditalini is a very small type of tube shaped pasta. You can use any small sized pasta for this recipe.
Adjust the ingredients to your taste.

© Karen Breyer

Try this delicious Pasta, Bean and Vegetable Soup! This is an easy, healthy soup recipe that everyone will love. It is filled with tasty, healthy ingredients that will really satisfy you. It is perfect for a main or side dish. Serve it with garlic toast and you will feel like you are eating in a fancy restaurant (without the high cost)!

In this cooking video Karen Breyer will show you step-by-step how to make this Pasta, Bean and Vegetable Soup. Watch this cooking video and serve this tasty Pasta, Bean and Vegetable Soup recipe for dinner tonight!

Moroccan Vegetables

by Leave a Comment

Moroccan Vegetables

Moroccan Vegetables

Ingredients

  • 1 - 2 teaspoons olive or vegetable oil
  • 1 cup carrots, diced or sliced
  • 1 1/2 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1 cup red bell pepper, chopped (3/4 inch pieces)
  • 1/2 cup raisins
  • 1 1/2 - 2 teaspoons cumin
  • 1/4 teaspoon turmeric
  • 1/4 - 1/2 teaspoon cinnamon
  • 1/2 - 1 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups zucchini, diced
  • 1 15 - 16 ounce can garbanzo beans, rinsed and drained
  • 1/4 cup Italian parsley, chopped (if desired)

Instructions

    1: Heat oil in a 12 inch skillet over medium-high heat.
    2: Add the onion, garlic, carrots and bell pepper. Cook until the onions are soft (about 4 - 5 minutes). Stir frequently.
    3: Stir in the remaining ingredients except the parsley.
    4: Cook until the zucchini is tender (about 5 minutes). Stir frequently.
    5: Top with parsley as desired. Serve as is or over couscous, quinoa or rice.




© Karen Breyer

Try this delicious Moroccan Vegetable recipe! It is healthy and easy to make! The garbanzo beans (chickpeas) make it more filling with the added protein and fiber. This is a perfect side dish or main dish. You can serve it over rice, couscous, quinoa or by itself. In this cooking video Karen Breyer will show you step-by-step how to make Moroccan Vegetables. Watch this cooking video and make this tasty Moroccan Vegetable recipe for dinner today!

Recent Posts