Cooking Lessons for Dad

Cooking Lessons for Beginners

Steel Cut Oats

by Leave a Comment

Steel Cut Oats

Steel Cut Oats

Ingredients

  • 4 cups water
  • 1 cup steel cut oats
  • 1/2 teaspoon Kosher salt (or to taste)

Instructions

    1: Add water to a saucepan. Bring water to a full boil.
    2: Stir in the salt and steel cut oats.
    3: Reduce heat to low.
    4: Simmer uncovered while stirring occasionally (scrape the bottom of the pan). Cook until the liquid is absorbed and the oats have the desired texture (about 25 - 30 minutes).
    5: Dish the oats into bowls. Add toppings if desired.

Notes

Reduce the water to 3 cups for firmer, more intact grains. Using 4 cups of water will give you creamier oatmeal.
Longer cooking will make thicker oatmeal.
Store leftover oats in the refrigerator for up to a week. Stir in a little water when reheating.
If you would like to add dried fruit, stir it in after the first 20 minutes of cooking. You can also stir in a teaspoon of cinnamon at this time.
Some dried fruit options are cherries, raisins, currants, blueberries, apricots, dates, figs, and prunes. Dice the larger fruits.
Another option is to top the cooked steel cut oats with dried fruit and nuts.
You may also add fresh fruit after cooking.
Top with your choice of milk if desired.
You can use another salt in place of Kosher salt.

© Karen Breyer

Try this easy, healthy Steel Cut Oats recipe! Steel cut oats, also called Irish Oatmeal, are the perfect healthy, hearty delicious breakfast! They are a nutty, chewy, tasty hot cereal. Steel cut oats have lots of benefits. They are nutritious, high in fiber and helps you to feel full longer. In this cooking video Karen Breyer will show you step-by-step how to make Steel Cut Oats. Watch this cooking video and make some delicious Steel Cut Oats today!

Stovetop Black-eyed Peas

by Leave a Comment

Yield: 8 servings

Stovetop Black-eyed Peas

Stovetop Black-eyed Peas

Ingredients

  • 1 pound black-eyed peas, dried
  • 2 1/2 cups onion, chopped
  • 2 - 3 teaspoons olive oil
  • 1 - 2 teaspoons garlic, minced
  • 1 teaspoon oregano
  • 6 cups water
  • 6 teaspoons chicken broth/seasoning, powdered (vegan or regular)
  • Salt, to taste

Instructions

    1: Sort and rinse black-eyed peas. Remove stones and debris.
    2: Soak beans in 6 - 8 cups cold water overnight (at least 6 - 8 hours).
    3: Drain and rinse the beans.
    4: In a large pot, sauté the onion in olive oil until the onion is soft (translucent).
    5: Add the garlic, oregano, water, chicken seasoning and soaked beans.
    6: Bring ingredients to a simmer.
    7: Cover and simmer for 60 minutes or until the beans are as soft as you like them.
    8: Remove from the heat and serve. Add salt to taste if desired. Black-eyed peas are delicious served many ways including over rice, quinoa, potatoes, and couscous.

Notes

Black-eyed peas are a actually a bean.

You can use 6 cups of chicken broth in place of the water and chicken seasoning/broth.

The black eyed peas usually take about 60 minutes to cook but may take up to 90 if the beans are older or the simmer is very low.

You may need to add more water to the beans as they simmer if they are taking a long time to cook.

© Karen Breyer

Try these delicious, healthy Black-eyed Peas! This recipe has only a few ingredients and is very easy to make. Black-eyed peas are actually a bean grown around the world. They are very healthy and filling. This Black-eyed Peas recipe is perfect to serve on rice, potatoes, quinoa, couscous or just alone. Often black-eyed peas are served with cornbread. That would be super yummy! In this cooking video Karen Breyer will show you step-by-step how to make this Black-eyed Peas recipe on the stovetop. Watch this cooking video and make Black-eyed Peas for dinner!

Red Bean Soup

by Leave a Comment

Yield: 8 servings

Red Bean Soup

Red Bean Soup

Ingredients

  • 1 pound red kidney beans, dry
  • 1 cup celery, chopped (1/4 inch pieces)
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 - 3 bay leaves
  • Salt, to taste
  • Water

Instructions

    1: Sort beans, remove stones and debris.
    2: Rinse well. Soak in 8-10 cups of water overnight.
    3: Rinse well again.
    4: Add the beans, celery, onion powder, garlic powder and bay leaves to a large pot. Add water to cover ingredients 2 inches above.
    5: Heat to boiling then reduce heat to a gentle boil.
    6: Cook on stove top until beans are tender.
    7: Near the end of cooking time, add salt to taste and more water if soup thickens to much.
    8: Simmer until desired tenderness.

Notes

Soak beans overnight or for at least 8 hours. Make sure to rinse them well before them putting in a pot.

Delicious with a scoop of cooked rice added to the bowl of soup.


Serve with bread, sandwich, salad or alone.

© Karen Breyer

Try this delicious Red Bean Soup recipe! It has only a few ingredients and is easy to make. This soup is hearty, healthy, filling and perfect served with a sandwich, salad, bread or by itself.

In this cooking lesson Karen Breyer and her dad will show you step-by-step how to make this Red Bean Soup recipe. It is perfect for lunch or dinner. Reheated leftovers are just as tasty or even better! Watch this cooking video and make this tasty Red Bean Soup for dinner today!

Easy Red Bean Soup!

Black Bean and Corn Frittata

by Leave a Comment

Black Bean and Corn Frittata

Black Bean and Corn Frittata

Ingredients

  • 4 eggs, large
  • 2 tablespoons milk, regular, soy or nut
  • 1 teaspoon oil, vegetable or grapeseed
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green onions, chopped
  • 3/4 cup black beans, rinsed and drained
  • 1/2 cup corn, frozen (thawed)
  • 1/3 - 1/2 cup Monterey Jack cheese
  • Kosher salt (to taste)
  • Ground pepper (to taste)

Instructions

    1: Whisk together the eggs and milk. Set aside.
    2: Heat oil in a medium skillet over medium heat.
    3: Add peppers and onions. Cook, stirring frequently, until the onions are soft.
    4: Stir in beans and corn. Stir frequently until the beans and corn are heated through.
    5: Pour egg mixture over vegetables. Reduce the heat to medium low.
    6: As the edges begin to set, lift with a spatula and let uncooked eggs flow underneath. Cook until the eggs begin to set on top but are still moist (about 5 minutes).
    7: Cover the pan and cook a couple more minutes.
    8: Sprinkle with cheese, salt and pepper. Cook covered until the cheese melts (about 1 minute).
    9: Slide onto a plate. Cut in wedges. Serve.

Notes

You can double the recipe if you use a large skillet.


Use vegan or non-dairy cheese if desired.


You can use rinsed and drained canned corn in place of the frozen corn.


Use cooking spray in place of the oil if desired.

© Karen Breyer

Try this easy, tasty Black Bean and Corn Frittata! It is perfect for breakfast, lunch or dinner. It is easy to make and full of healthy ingredients! In this cooking video Karen Breyer will show you step-by-step how to make Black Bean and Corn Frittata. Watch this cooking video and make this delicious Black Bean and Corn Frittata today!

This Black Bean and Corn Frittata is so delicious and easy to make!

Recent Posts