Cooking Lessons for Dad

Cooking Lessons for Beginners

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

 

Roasted Butternut Squash

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Learn how to Roast Butternut Squash! Butternut squash is a winter squash with a nutty, sweet flavor. Roasting Butternut Squash brings out it’s delicious rich, nutty sweet flavor even more! In this cooking video Karen Breyer will show you step-by-step how to make Roasted Butternut Squash. Watch this cooking video and make some delicious Roasted Butternut Squash today!

Yield: 4 - 6 servings

Roasted Butternut Squash

Ingredients

  • 6 - 8 cups butternut squash, 1 inch cubes
  • 1 - 2 tablespoons grapeseed or olive oil
  • 1/2 teaspoons Kosher salt
  • 1/4 teaspoon ground black pepper
  • Baking spray (or use parchment paper)

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with baking spray.
  2. In a large bowl, mix together the butternut squash and oil.
  3. Stir in the salt and pepper.
  4. Spread the butternut squash in a single layer on the baking sheet.
  5. Roast for 20 minutes. Turn and roast 10 to 15 minutes more until the butternut squash is tender. A knife should slide easy into the center of the squash when it is done.
  6. Add more salt and pepper to taste. Serve.

Notes

Butternut squash is a winter squash with a nutty, sweet flavor.

6-8 cups of diced butternut squash is about 3 pounds.

You can make the butternut squash cubes bigger or smaller than 1 inch. Just make them about the same size. Bigger cubes will take longer to cook. Smaller cubes will cook faster.

You can add other seasonings if desired. Try brown sugar, maple syrup or herbs.
To cut a whole butternut squash into 1 inch cubes: Peel the squash, cut it in half, scoop out and discard the seeds. Then dice the squash into 1 inch cubes or the desired size. Larger cubes will take longer to cook. Smaller cubes will cook faster.

© Karen Breyer

 

How to Peel and Cut a Butternut Squash

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Want to learn how to peel and cut a butternut squash? In this cooking video Karen Breyer will show you step-by-step how to Peel and Cut a Butternut Squash into cubes. Your butternut squash cubes will be ready for your favorite butternut squash recipe.

My favorite way to cook butternut squash is roasting. What is your favorite butternut squash recipe? Whatever it is, watch this cooking video and learn how to peel and cut a butternut squash so you can make that favorite recipe!

Yield: Varies

How to Peel and Cut a Butternut Squash

Ingredients

  • A Whole Butternut Squash

Instructions

  1. : Rinse and pat dry a whole butternut squash.
  2. : Cut the stem and bottom ends do both ends are flat.
  3. : Cut the squash in half between the neck and the bulb.
  4. : With a regular and/or y-shaped vegetable peeler, peel away the skin. Also peel away any green streaks so you have only vibrant, orange flesh.
  5. : Cut the bulb side in half lengthwise. Scoop out the seeds and stringy fiber.
  6. : To make 1 - inch cubes, cut each half in 1 inch slices. Then cut each slice lengthwise in 1 inch strips. (Adjust the cuts to make your desired size cubes).
  7. : Turn and cut across the strips so you have 1 inch cubes.

Notes

Butternut squash is a winter squash with a nutty, sweet flavor.

The y-shaped vegetable peeler makes it easier to peel on some of the more curvy areas. A regular, straight peeler is easier on other areas. Use what is easier for you.

Adjust your cuts to make any size butternut squash cubes you desire.

© Karen Breyer

 

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