Cooking Lessons for Dad

Cooking Lessons for Beginners

Moroccan Vegetables

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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!

Tomato Basil Soup

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Try this easy, delicious Tomato Basil Soup recipe. It is made from fresh, healthy ingredients and is very flavorful! In this cooking video Karen Breyer will show you step-by-step how to make this Tomato Basil Soup recipe. Serve this delicious Tomato Basil Soup with fresh bread, and a sandwich or salad for a satisfying healthy meal. Watch this cooking video and make this warm, fresh Tomato Basil Soup recipe today!

Yield: 4 servings

Tomato Basil Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 tablespoon garlic, minced
  • 1 1/2 cups onion, chopped small
  • 1 cup carrots, chopped small
  • 1 cup celery, chopped small
  • 1 cup water
  • 6 cups tomatoes, diced (about 2 pounds)
  • 1 tablespoon basil, dried
  • 1/2 cup parsley, Italian (chopped)
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon black pepper, ground (or to taste)

Instructions

  1. In a large saucepan, heat olive oil over medium-low heat.
  2. Stir in the garlic, onion, carrots and celery. Cover and cook for about 10 minutes or until the vegetables are soft. Stir occasionally. Add some of the water if the vegetables start to get dry.
  3. Add the cooked mixture and water to a blender or food processor. Blend until smooth.
  4. Return the mixture to the pan.
  5. Stir in half (3 cups) of the tomatoes, basil and salt. Bring the mixture to a boil.
  6. Reduce heat to a simmer. Cover pan and simmer for 15 minutes. Stir occasionally.
  7. Reduce heat to the lowest heat.
  8. Stir in the rest of the tomatoes, parsley and balsamic vinegar. Take the pan off the heat as soon as the soup is heated through. Add more salt and pepper if desired.

Notes

I like using Roma tomatoes because they are firm and have less juice. This will result in a thicker soup.

You may substitute 1/2 cup fresh, chopped basil for the dried basil. Add 1/4 cup fresh basil with the first 3 cups of tomatoes. Add 1/4 cup fresh basil with the last 3 cups of tomatoes.

You can double this recipe if you want to.

© Karen Breyer

 

Crockpot Southwestern Corn and Beans

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Try this hearty, healthy, delicious Crockpot Southwestern Corn and Beans recipe! It is super easy to make in your crockpot or slow cooker. This corn and red bean recipe is perfect as a main dish or side dish. You can also serve it on rice or in a burrito or taco salad. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Southwestern Corn and Beans. Watch this cooking video and make this Crockpot Southwestern Corn and Beans recipe for dinner tonight!

Yield: 8 servings

Crockpot Southwestern Corn and Beans

Ingredients

  • 2 1/2 cups onion, chopped
  • 1/4 teaspoon red pepper, crushed (dried)
  • 1 teaspoon garlic, minced
  • 2 15 ounce cans red kidney beans, rinsed and drained
  • 4 cups corn, frozen (about 16 ounces)
  • 1 14 ounce can tomatoes, diced
  • 1 cup green bell pepper, chopped large
  • 2 - 3 teaspoons chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon salt, Kosher (or to taste)
  • 1/2 teaspoon black pepper, ground
  • 1/4 cup water

Instructions

  1. Combine all ingredients in a crockpot.
  2. Cover. Cook on high 2 1/2 - 3 hours or low for 7 - 8 hours.
  3. Stir. Add more salt and pepper if desired. Serve.

Notes

These Southwestern Corn and Beans are delicious as a main or side dish. They are tasty topped with salsa, sour cream, and guacamole. They are delicious served with tortilla chips, in a burrito and on rice or a taco salad.

Adjust the seasonings to your taste.

Cut the green peppers in 1/2 - 1 inch pieces.

© Karen Breyer

 

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

 

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