Cooking Lessons for Dad

Cooking Lessons for Beginners

Raisin and Almond Rice Pilaf

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Yield: 4 servings

Raisin and Almond Rice Pilaf

Raisin and Almond Rice Pilaf

Ingredients

  • 1 tablespoon butter (or to taste)
  • 1/3 cup almonds, sliced or slivered
  • 1 cup onion, diced small
  • 1 cup brown rice, long grain
  • 1/3 cup raisins
  • 2 cups water
  • 2 teaspoons chicken broth/seasoning, dry
  • Kosher salt (to taste)
  • Pepper, ground (to taste)

Instructions

    1: Melt butter over low heat in a saucepan. Add almonds and cook until they are golden brown. Stir frequently.
    2: Remove the almonds and place them on a paper towel to drain. Set them aside.
    3: Add the onion to the saucepan. Cook over medium-low heat until the onion is soft. Stir frequently.
    4: Add the rice and raisins. Sauté for 2 - 3 minutes, stirring almost constantly.
    5: Stir in the water and chicken seasoning.
    6: Bring to a boil. Cover the pan. Reduce the heat to low. Cook until the rice is tender and the water is absorbed (about 35 - 45 minutes). If the water is gone but the rice is not tender, add a bit more water. Cook until desired tenderness.
    7: Add salt and pepper to taste.
    8: Stir in almonds and serve.

Notes

If you use white rice, cook 20 - 25 minutes or until all the liquid is absorbed.

I use vegan chicken broth/seasoning. You can also use 2 cups of liquid chicken broth in place of the seasoning and water.

Double this recipe if desired.

© Karen Breyer

Try this delicious Raisin and Almond Rice Pilaf recipe. It is easy to make and healthy too! The toasted almonds, raisins and seasonings give a wonderful flavor to this brown rice. It can be served as a satisfying side dish or main dish.

In this cooking video Karen Breyer will show you step-by-step how to make Raisin and Almond Rice Pilaf. It has just a few ingredients and is so easy to make! Watch this cooking video and make this tasty Raisin and Almond Rice Pilaf recipe today!

Delicious Raisin and Almond Rice Pilaf!

Avocado Salad Dressing

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Yield: 8 servings

Avocado Salad Dressing

Avocado Salad Dressing

Ingredients

  • 1 large or 2 small avocados
  • 1/2 English cucumber, chopped with skin
  • 2 green onions, chopped
  • 4 tablespoons lemon juice
  • 1 teaspoon Kosher salt, or to taste
  • 1 tablespoon honey
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon garlic powder

Instructions

    1: Blend all ingredients in a blender until smooth.
    2: Refrigerate until ready to serve.
    3: Pour over green salad or hearts of romaine lettuce wedges.

Notes

You may substitute 1 medium peeled cucumber for the 1/2 unpeeled English cucumber.


Use another type of salt if you prefer.


You can adjust all the ingredients to taste.

© Karen Breyer

Try this creamy, fresh, flavorful Avocado Salad Dressing! It is delicious, healthy and easy to make! Use it as a dip, spread or salad dressing. In this cooking video Karen Breyer will show you step-by-step how to make this Avocado Salad Dressing recipe.

This creamy Avocado Salad Dressing is way more tasty and healthy than store bought dressings. Plus this yummy salad dressing makes eating more salads fun. Watch this cooking video and make this delicious Avocado Salad Dressing today!

Frozen Dark Chocolate Almond Bananas

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Frozen Dark Chocolate Almond Bananas

Frozen Dark Chocolate Almond Bananas

Ingredients

  • 1 large banana, ripe
  • 4 Popsicle sticks
  • 8 - 10 ounces chocolate, dark or bittersweet (or as needed)
  • 1 teaspoon coconut or vegetable oil
  • 1/4 cup almonds, chopped, toasted or dry roasted
  • 1/8 teaspoon Kosher salt (optional)

Instructions

    1: Line a baking sheet or tray with waxed paper.
    2: Cut the banana crosswise, then again lengthwise so you have 4 long pieces.
    3: Insert a popsicle stick lengthwise into each banana piece. Then place on baking sheet.
    4: Place bananas in the freezer until they are frozen (2 - 3 hours).
    5: After the bananas are frozen, microwave the chocolate, salt and oil in a glass cup or dish until melted. Start with 1 minute and stir. If needed microwave again for 30 seconds and stir again. Repeat until melted and smooth.
    6: Dip each frozen banana into the chocolate by holding the stick. Pull out and allow the excess chocolate to drip back in cup. Then scrape any excess chocolate off. Set them back on the tray.
    7: Before the chocolate sets, sprinkle with the chopped almonds. Work quickly so the chocolate doesn't harden before you get the nuts on.
    8: Put the dipped bananas back in the freezer until the chocolate is hard. Keep in the freezer until ready to serve.

Notes

You can use dry roasted or toasted almonds.

Chop the almonds small and coarse as desired.

Make sure there are no water drops on the dish or spoon that comes in contact with the chocolate. Any water can make the chocolate lumpy and hard.

You can use chocolate chips, bars and chunks. If you use bars break them into small pieces before melting. You can also use chocolate especially made for drizzling (sometimes called chocolate melts).

© Karen Breyer

Try these amazing cool, creamy, crunchy Frozen Dark Chocolate Bananas! They are so delicious and easy to make! If you are looking for a healthy, chocolatey dessert I think you will love this one! Make as many as you want and freeze any leftovers. You will be able to enjoy these Frozen Dark Chocolate Almond Banana treats anytime! In this cooking video Karen Breyer will show you step-by-step how to make this Frozen Dark Chocolate Almond Bananas recipe. Watch this cooking video and make these Frozen Dark Chocolate Bananas today!

Spaghetti with Walnut Pesto

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Spaghetti with Walnut Pesto

Spaghetti with Walnut Pesto

Ingredients

  • 1 pound spaghetti
  • 4 - 6 quarts water
  • 1/3 cup olive oil, extra virgin
  • 1 1/4 cups walnuts, chopped small
  • 1 tablespoon garlic, minced (or to taste)
  • 1/4 cup Italian parsley, minced
  • 2 - 3 teaspoons Kosher salt (or to taste)
  • 1 cup Parmesan cheese, grated

Instructions

    1: Bring 4 - 6 quarts of water to a boil. Add salt to the water as suggested on the spaghetti/pasta package.
    2: Add the pasta to boiling water. Cook according to package directions or until almost al dente.
    3: Reserve 1 cup (or more) of the pasta water. Drain pasta and return to the pan.
    4: While pasta is cooking, heat olive oil over low heat in a sauté pan. Add the nuts and garlic. Cook until the nuts just start to brown (about 7 - 9 minutes). Stir frequently.
    5: Stir the salt and parsley into the sauce. Cook another minute.
    6: Mix the walnut pesto sauce into the drained spaghetti. Then stir in the amount of reserved water needed to get the desired consistency.
    7: Stir in the Parmesan cheese. Salt to taste. Serve.

Notes

You can use grated Romano cheese in place of the Parmesan if desired.

You may use any type of long, slender pasta for this recipe.

In addition to the salt I add to the pesto, I add a couple teaspoons of salt to the pasta water. This gives more flavor to the spaghetti. Except for the reserved water, this water will be discarded after the spaghetti is cooked.

Try this easy Spaghetti with Walnut Pesto recipe! It tastes so delicious you will think you are in an Italian restaurant. This Spaghetti with Walnut Pesto recipe is perfect for both fancy and simple meals. Serve this pasta with a salad and bread and you have a nice dinner. You can reheat any leftovers for a tasty quick meal. In this cooking video Karen Breyer will show you step-by-step how to make this Spaghetti with Walnut Pesto recipe.

This may turn out to be your new favorite go-to recipe when you need a great meal without much fuss. This pasta recipe needs only a few simple ingredients. You likely already have most of them. Watch this cooking video and make this delicious Spaghetti with Walnut Pesto for dinner tonight!

This Spaghetti with Walnut Pesto is so delicious!

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