Cooking Lessons for Dad

Cooking Lessons for Beginners

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

 

Chia Pudding

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Want to try Chia Pudding but not sure how to make it? Chia Pudding is a super easy, healthy recipe that is perfect for breakfast and as a snack or dessert!  Customize your chia pudding by adding a variety of additional ingredients like nuts, dried fruit, spices, extracts, sweeteners, cacao powder and more!

In this cooking video Karen Breyer will show you step-by-step how to make this Chia Pudding recipe! I think you will love Chia Pudding and add it to your list of favorite healthy recipes. Watch this cooking video and make some delicious Chia Pudding for breakfast or dessert!

Yield: 4 - 6 servings

Chia Pudding

Ingredients

  • 1/2 cup chia seeds
  • 2 cups water
  • 1 cup raisins
  • 1 cup walnuts, chopped
  • 1/2 teaspoon vanilla extract (optional)
  • 3 cups milk, dairy free (more or less to taste)

Instructions

  1. In a bowl, stir together the chia seeds and water. Make sure the seeds are completely covered. Soak a few hours or overnight.
  2. Stir the rest of the ingredients into the soaked chia seeds.
  3. Add additional ingredients if desired.
  4. Serve. Store leftovers in the refrigerator for up to 5 days.

Notes

Add additional ingredients as desired. Some tasty options are cinnamon, nutmeg, cocoa, vanilla, flavored extracts, orange and lemon zest, berries, diced fresh fruit, dried fruit, chopped dates, nuts, honey, maple syrup, fruit jams, agave, and more.

You may want to add a pinch or two of Kosher or sea salt to taste.

© Karen Breyer

 

Healthy Raspberry Grape Jam

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Looking for a healthy jam recipe? Try this Raspberry Grape Jam. It is fruity sweet, fresh and has no added sugar! Enjoy this raspberry grape jam on your toast, sandwiches, pancakes, French toast, ice cream and more!

In this cooking video Karen Breyer will show you step-by-step how to make this easy, healthy, sweet Raspberry Grape Jam recipe. If you think jam making is hard, you will be surprised how easy it is to make this tasty, sugar free jam recipe! Watch this cooking video and make this delicious Raspberry Grape Jam recipe today!

Yield: About 4 cups

Raspberry Grape Jam

Ingredients

  • 1 12 ounce can grape juice concentrate (100% juice)
  • 1 can (12 ounces) water
  • 2 tablespoons lemon juice
  • 1/2 cup cornstarch
  • 4 - 5 cups raspberries, frozen

Instructions

  1. In a saucepan, mix together the grape juice concentrate, water and lemon juice in a large saucepan.
  2. Slowly add the cornstarch while you are stirring the mixture. Continue to stir until the cornstarch is completely dissolved.
  3. Once the cornstarch is dissolved, heat the mixture over medium heat while constantly stirring.
  4. Continue to heat and stir the mixture until it is thickened. Next take the mixture off the heat and stir in the raspberries.
  5. Transfer the Raspberry-grape Jam into a container. Cover and refrigerate. This jam is delicious on toast, pancakes, ice cream, in sandwiches and more.

Notes

I use non-GMO cornstarch. You could also use arrowroot powder.

Store this Raspberry-grape Jam up to 2 weeks in the refrigerator.

While you are heating and stirring the jam make sure to frequently scrape the bottom of the pan as the jam thickens faster on the bottom.

© Karen Breyer

 

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