Cooking Lessons for Dad

Cooking Lessons for Beginners

Taco Soup

by Leave a Comment

Yield: 8 servings

Taco Soup

Taco Soup

Ingredients

  • 32 ounces vegetable or chicken broth
  • 16 ounce can refried beans
  • 15 ounce can black beans
  • 15.5 ounce can kidney beans
  • 15.25 ounce can corn, drained
  • 14.5 ounce can tomatoes, diced or crushed
  • 2 tablespoons taco seasoning

Instructions

    1: Add the broth and refried beans into a large pot. Turn the heat to medium.
    2: Whisk or stir together until the broth is creamy and has no lumps.
    3: Stir in the rest of the ingredients.
    4: Cook over medium heat until the soup is heated through. Serve.

Notes

Do not drain the canned beans or tomatoes.
If desired, top this Taco Soup with cheese, crushed tortilla chips, rice, onions, avocado and/or more.

© Karen Breyer

I think this the easiest Taco Soup recipe! It is fast, healthy and delicious too! You may find all the ingredients in your pantry. No chopping or slicing needed. This is a quick, easy, pour, stir and heat recipe. In this cooking video Karen Breyer will show you step-by-step how to make this easy Taco Soup recipe. Watch this cooking video and make this tasty Taco Soup recipe 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!

Flax or Chia Seed Egg Substitute

by Leave a Comment

Flax or Chia Seed Egg Substitute

Flax or Chia Seed Egg Substitute

Ingredients

  • 1 tablespoon flaxseed meal or chia seeds
  • 3 tablespoons water, very warm

Instructions

    1: Whisk together the flaxseed meal or chia seeds with 3 tablespoons of warm water.
    2: Allow to sit for 2 minutes and stir again. Let sit 2 - 3 more minutes or until the mixture is thickened.

Notes

This recipe makes one egg replacement to be used in baked goods. It acts as a binding agent in batters, quick breads, dough and more.

You can double this recipe as needed. Using more than 2 flax/chia eggs in a recipe may not give the results you would like (but experiment because it may turn out perfect!).

If you have whole flax seeds you can grind them in a coffee grinder to make flaxseed meal.




© Karen Breyer

Try Flax or Chia Seeds to make an easy Egg Substitute for your baked goods. This Egg Replacer acts as a binding agent in batters, quick breads, dough and more. Next time you don’t have eggs for a baked recipe, use either Chia Seeds or Flax meal to make a perfect egg replacement. Double the recipe as needed. In this cooking video Karen Breyer will show you step-by-step how to make a Flax or Chia Seed Egg Substitute. Watch this cooking video and try this easy Egg Substitute for your next baked recipe.

Minestrone Soup

by Leave a Comment

Yield: 6 servings

Minestrone Soup

Minestrone Soup

Ingredients

  • 2 teaspoons olive oil
  • 2 1/2 cups onions, chopped
  • 2 teaspoons garlic, minced
  • 32 ounces vegetable broth
  • 14.5 ounce can tomatoes, diced
  • 1 cup carrots, diced
  • 1 1/2 cups green beans, cut in 1/2 inch pieces (1/3 pound)
  • 1 teaspoon oregano
  • 1/2 cup elbow macaroni
  • 15.5 ounce can cannellini beans, drained and rinsed
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon ground pepper (or to taste)
  • Parmesan cheese (if desired)

Instructions

    1: In a large saucepan, heat the oil over medium-high heat.
    2: Add the onions and sauté then until soft.
    3: Add the garlic and sauté another minute.
    4: Stir in the vegetable broth, diced tomatoes, carrots, green beans and oregano.
    5: Bring to a boil. Then reduce the heat to a simmer and cook until the carrots are soft.
    6: Add the macaroni and beans to the simmering soup. Cook until the pasta is tender (see pasta package directions for approximate cooking time).
    7: Add salt and pepper to taste.
    8: Serve. Top with Parmesan cheese if desired.

Notes

Add up to a cup of macaroni for a much thicker soup.
Adjust the amount of vegetables and seasonings as desired.
You can use frozen cut green beans in place of fresh. Add the frozen green beans at the same time as the macaroni and beans so they don’t get over cooked.
Substitute 4 teaspoons instant vegetable broth seasoning and 4 cups of water for the liquid vegetable broth.
Cannellini beans are white kidney beans.

© Karen Breyer

Try this easy Minestrone Soup recipe! It is delicious and easy to make. All the ingredients are healthy and easy to find. This Minestrone Soup is perfect as a main dish or side dish. Serve this delicious, hearty soup for lunch or dinner. You may want to serve it with toast or crackers and with a sandwich or salad. In this cooking video Karen Breyer will show you step-by-step how to make Minestrone Soup. Watch this cooking video and make this easy, tasty Minestrone Soup today!

Recent Posts