Cooking Lessons for Dad

Cooking Lessons for Beginners

No-bake Chocolate Lemon Macaroons

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Want to learn how to make healthy, delicious coconut macaroons? Try this easy No-Bake Chocolate Lemon Macaroon recipe! In this cooking video Karen Breyer will show you step-by-step how to make Chocolate Lemon Macaroons.

Macaroons are a delicious coconut based cookie that are very easy to make. Put some of these Chocolate Lemon Macaroons in a pretty box and they are a perfect gift for the holidays or any occasion. If you don’t feel like cooking I think you will love this no-bake recipe that has only a few ingredients. This Chocolate Lemon Coconut Macaroons recipe is so easy to make! Watch this cooking video and make some tasty No-Bake Chocolate Lemon Macaroons today!

Yield: 12 - 16

No-bake Chocolate Lemon Macaroons

Ingredients

  • 1/2 cup cashews, raw
  • 2 cups coconut, dried (unsweetened)
  • 3 tablespoons lemon zest, fresh
  • 1/2 teaspoon Kosher salt
  • 1/4 cup agave or honey
  • 1/3 cup chocolate chips or chunks (bittersweet, dark or milk chocolate)

Instructions

  1. Prepare the fresh lemon zest and set aside.
  2. Place the cashews in a food processor. Process until they are a fine meal. Add the cashew meal to a mixing bowl.
  3. Add the coconut, lemon zest and salt to the food processor. Process to mix these ingredients.
  4. Continue to process the ingredients and slowly add the agave. Process until the mixture begins to stick together and forms a ball. You may need to stop and scrape down the sides a few times while processing.
  5. Stir the coconut mixture in with the cashew meal. The mixture should be wet enough to form a ball. If it is not, add a bit more agave. If the mixture is too wet, add a bit more coconut.
  6. With a small ice cream scoop or just with your hands, form the mixture into balls and place on a tray lined with wax paper.
  7. Place the chocolate chips in a microwave safe container. Heat in the microwave for 30 second intervals until the chocolate is liquidy when stirred.
  8. Drizzle the chocolate over each lemon macaroon.
  9. Place the macaroons in the refrigerator to chill. Once they are completely chilled they are ready to serve.

Notes

Sea salt can be used in place of Kosher salt if desired.
Add more or less chocolate as desired.

© Karen Breyer

 

Apple Oatmeal Muffins

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Looking for new, healthy muffin recipes? Try this Apple Oatmeal Muffin recipe! It is so delicious and easy to make! These tasty muffins are even gluten free. In this cooking video Karen Breyer will show you step-by-step how to make these delicious Apple Oatmeal Muffins. Watch this cooking video and make this easy, healthy Apple Oatmeal Muffin recipe today!

Yield: 12 muffins

Apple Oatmeal Muffins

Ingredients

  • 1 medium apple, chopped or shredded
  • 1 1/2 cups rolled oats
  • 1/4 cup vegetable oil
  • 1 - 2 eggs (optional)
  • 1/2 teaspoon Kosher salt
  • 1/2 cup raisins, chopped dates, or dried cranberries
  • 1/3 cup nuts, chopped
  • 1/2 - 1 teaspoon cinnamon
  • Cooking spray

Instructions

  1. Preheat oven to 375°.
  2. Spray muffin pans with cooking spray.
  3. Wash the apples. Quarter and cut out the core.
  4. Chop apples on low speed in the blender or by hand.
  5. Combine ingredients in a bowl. Let stand for a few minutes so the mixture can absorb the moisture.
  6. Mix mixture together firmly with fingers or a fork.
  7. Spoon mixture into muffin pans. Fill and round nicely.
  8. Bake for 25 minutes or until muffins start to brown.

Notes

The eggs help the ingredients stick together. You can leave the eggs out and these muffins will still be delicious!

If the raisins are extra dry, soak them in cold water for at least 10 minutes. Then drain the water and add them to the recipe as instructed.

You can add more or less nuts and dried fruit as desired.

If you don’t have cooking spray you can wipe the muffin tin with vegetable oil.
Use rolled or old fashioned oats. Do not use quick oats.

© Karen Breyer

 

Cajun Potato Wedges

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Love Potatoes? Love Cajun food? Try these easy, healthy Cajun Potato Wedges! Bake these potato wedges in the oven and make them as crispy or fork tender as you like! Dip them in ketchup, sour cream, sauce or dressing for an extra fun flavor boost! These are a perfect side dish anytime!

In this cooking video Karen Breyer will show you step-by-step how to make Cajun Potato Wedges. Watch this cooking video and learn how to make these tasty Cajun Potato Wedges today!

Yield: 1 serving per potato

Cajun Potato Wedges

Ingredients

  • Russet potatoes
  • Cooking spray
  • Cajun seasoning
  • Kosher salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil and spray with cooking spray.
  3. Rinse and scrub potatoes with vegetable brush under running water. Pat dry potatoes.
  4. Cut potatoes in half lengthwise. Then cut in 6 - 12 wedges. Thinner wedges will cook faster and be more crisp. Thicker wedges will be more fork-tender.
  5. Place potatoes on baking sheet and spray with cooking spray.
  6. Sprinkle potatoes evenly with Cajun seasoning and salt as desired.
  7. Turn the potatoes over. Spray and season the other side of the potatoes like the first side.
  8. Bake 20 minutes then turn the potatoes over.
  9. Bake 10 - 15 more minutes or until the potatoes are as brown and crispy as you like them.
  10. Serve.

Notes

You may like to dip these Cajun Potato Wedges in ketchup or sour cream. Try my Tofu Sour Cream and Chives recipe. It is a perfect dip for these potato wedges.

© Karen Breyer

 

Rice Cooker Coconut Rice

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Learn how to make Coconut Rice in a Rice Cooker! The easiest way to cook tasty, healthy Coconut Rice! Just add coconut milk and a few other ingredients to your rice cooker. When the rice cooker is done you will have amazing, delicious coconut rice! It is a very easy, healthy side dish.

In this cooking video Karen Breyer will show you step-by-step how to make Coconut Rice in a Rice Cooker! Watch this cooking video and make some tasty, healthy Coconut Rice today!

Yield: 6 servings

Rice Cooker Coconut Rice

Ingredients

  • 2 cups brown jasmine rice
  • 13.5 ounce can unsweetened coconut milk
  • 1 1/2 cups water
  • 1 teaspoon Kosher salt
  • 1 - 2 tablespoons coconut sugar or other granulated sugar
  • 2 tablespoons shredded coconut, unsweetened
  • 2 tablespoons toasted coconut flakes (if desired for a garnish)

Instructions

  1. Stir together all the ingredients in a rice cooker.
  2. Select the setting for brown rice (if you have one) and cook.
  3. When the cycle is done, let the rice rest about 10 minutes before opening the rice cooker.
  4. After the rice has rested, open the lid and fluff the rice with a fork or rice cooker spoon.
  5. Garnish the rice with more shredded coconut or large toasted flakes of coconut if desired. Serve.

Notes

You can use white rice in place of brown rice if you would like. Select the setting for white rice if you have one.

If the coconut milk is clumpy, turn the rice cooker on and stir the ingredients until the clumps are gone. Then cook the rice as instructed.

A wooded spoons works well to stir the ingredients.

© Karen Breyer

 

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