Cooking Lessons for Dad

Cooking Lessons for Beginners

Quinoa Pilaf with Roasted Red Pepper

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Try this delicious Quinoa Pilaf with Roasted Red Pepper. It is easy to make and super healthy too! Quinoa is a seed that is a complete plant protein. It has great taste and gives you the right proportion of essential amino acids.

This Quinoa Pilaf with Roasted Red Pepper is a perfect side dish for almost any meal! In this cooking video Karen Breyer will show you step-by-step how to make this tasty Quinoa Pilaf with Roasted Red Pepper recipe. Watch this cooking video and make this quinoa pilaf for dinner tonight!

Yield: 8 servings

Quinoa Pilaf with Roasted Red Pepper

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1/2 cup red onion, diced small
  • 1 tablespoon minced garlic
  • 4 cups vegetable or chicken stock
  • 2 cups quinoa
  • 1 bay leaf
  • 1/2 teaspoon thyme, dried
  • 3/4 cup roasted red pepper, diced small
  • 1/4 teaspoon fresh ground pepper (or as desired)
  • Salt (if desired)

Instructions

  1. : In a medium sauce pan, heat the olive oil over medium-low heat. Add the onions and sauté until they are soft.
  2. : Add the minced garlic to the onions and sauté another minute.
  3. : Stir in the stock, quinoa, fresh ground pepper, bay leaf and thyme.
  4. : Bring the mixture to a boil.
  5. : Cover and reduce the heat to a simmer (medium low). Simmer until the liquid is absorbed (about 15 - 20 minutes).
  6. : Fluff the quinoa with a fork.
  7. : Fold in the roasted peppers. Add more salt and pepper to taste if desired. Serve.

Notes

Rinse the quinoa well with cold water in a sieve if the package does not say it has been rinsed.

© Karen Breyer

 

Baked Polenta with Tomatoes

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Do you love Italian Polenta? Try this Baked Polenta with Tomatoes and Parmesan recipe! It is easy to make and healthy too!
If you want to learn how to cook polenta, this video is for you. In this cooking video Karen Breyer will show you step-by-step how to make Baked Polenta with Tomatoes and Parmesan!

You will love this polenta recipe for a delicious side dish. Watch this cooking video and make this tasty, healthy Baked Polenta with Tomatoes recipe today!

Yield: 6 servings

Baked Polenta with Tomatoes

Ingredients

  • 4 cups vegetable broth
  • 1 1/4 cups polenta (course ground cornmeal)
  • 1 tablespoon sage, rubbed
  • 1/2 teaspoon (or to taste) salt, Kosher
  • 1/4 teaspoon pepper, fresh ground (or to taste)
  • 3 tomatoes, beefsteak (sliced, 1/4 inch thick)
  • 2 tablespoons Parmesan cheese, grated
  • Cooking spray

Instructions

  1. Spray a 9 x 13 pan and a large baking sheet with cooking spray. Set them aside.
  2. In a large saucepan bring the vegetable broth to a boil.
  3. Reduce the heat to medium low. Gradually stir in the polenta while constantly stirring.
  4. After the polenta is stirred in, mix in the sage, salt and pepper while continuing to stir.
  5. Continue to stir until the mixture becomes thick and pulls away from the pan (about 5 minutes).
  6. Spread the mixture evenly into the 9 x 13 pan and leave it to cool.
  7. Preheat the oven to 400 degrees.
  8. When the polenta is cooled, cut into 16 squares (or to desired size).
  9. Lay the polenta squares flat on the baking sheet.
  10. Lay a tomato slice over each polenta square and sprinkle with Parmesan cheese.
  11. Bake for about 25 minutes or until the cheese and polenta start to brown. Serve.

Notes

You can use 1/4-1/2 teaspoon of ground sage or 1 tablespoon fresh, chopped sage in place of the rubbed sage.

Beefsteak tomatoes are large, juicy and firm. There are many varieties to choose from.

I use a whisk to stir in the polenta to help avoid lumps.

Do not use instant polenta or cornmeal.

This baked polenta is a delicious side dish. It is also yummy covered with beans and/or tomato sauce.

© Karen Breyer

 

Steamed Corn on the Cob

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Corn on the Cob is so delicious and easy to cook! Learn how to steam corn on the cob on your stove top for the perfect corn! You only need a couple inches of water and a steamer pan. No need to wait for a huge pot of water to boil. In this cooking video Karen Breyer will show you step-by-step how to make Steamed Corn on the Cob. Everyone loves corn on the cob! Watch this cooking video and steam some corn on the cob for dinner tonight!

Yield: Varies

Steamed Corn on the Cob

Ingredients

  • Fresh ears of corn
  • Water

Instructions

  1. Remove the husks and silk from the ears of corn.
  2. Fill the bottom of a pan with about 2 inches of water.
  3. Bring the water to a boil.
  4. Once the water has come to a boil add the corn to the steamer basket. Set the steamer basket over the boiling water.
  5. Cover the pan and steam for about 6 - 9 minutes or until tender.

Notes

You can husk the corn while waiting for the water to boil.

© Karen Breyer

 

Whole Wheat Pancake and Muffin Mix

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Want to make healthy Pancakes and Muffins fast? Make this Whole Wheat Pancake and Muffin Mix so you can make delicious, healthy pancakes and muffins anytime you want them! Store this mix in the freezer and pull it out anytime you want some delicious pancakes or muffins!

Healthy muffins are perfect for a snack or even a dessert! Make the healthy muffin recipe whenever you need some muffins fast. The pancake recipe is even faster! And yes you can eat pancakes for dinner! In this cooking video Karen Breyer will show you step-by-step how to make them with this Whole Wheat Pancake and Muffin Mix.

Enjoy a healthy breakfast or snack anytime with these yummy pancakes and muffins! Watch this cooking video and make some pancakes and muffins today with this easy, healthy Whole Wheat Pancake and Muffin Mix!

Yield: About 8 cups

Whole Wheat Pancake and Muffin Mix

Ingredients

  • 1 cup walnuts
  • 6 cups whole wheat flour
  • 1/3 cup cornstarch
  • 1/4 cup baking powder
  • 1/3 cup date or coconut sugar
  • 1 tablespoon Kosher salt

Instructions

  1. Place 1 cup of walnuts and 1 cup of flour in a food processor. Process until the nuts are fine like the flour. (Repeat this step if you are doubling this recipe)
  2. Pour nut and flour mixture into a large mixing bowl.
  3. Add the rest of the flour, cornstarch, baking powder, sugar, salt into the bowl. Mix all the ingredients together.
  4. The mix is ready to use. Store unused mix in a freezer bag or plastic container in the freezer until ready to use.
  5. See the recipes to make pancakes or muffins.

Notes

I use non-GMO cornstarch.

I recommend using baking powder without aluminum.

You can double this mix if you like. You will need a very large mixing bowl that can hold more than 12 cups.

Muffins recipe from this mix:
http://cookinglessonsfordad.com/muffins-from-whole-wheat-mix/

Pancakes recipe from this mix:
http://cookinglessonsfordad.com/pancakes-from-whole-wheat-mix/

© Karen Breyer

 

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