Cooking Lessons for Dad

Cooking Lessons for Beginners

Roasted Parmesan Green Beans

by Leave a Comment

Try this Easy, Healthy Roasted Parmesan Green Beans recipe for dinner! Looking for more healthy vegetable recipes! I think you will love this tasty Roasted Parmesan Green Bean recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious roasted vegetable recipe!

Watch this cooking video and make these tasty Roasted Parmesan Green Beans for dinner tonight!

Yield: 4 servings

Roasted Parmesan Green Beans

Ingredients

  • 1 pound green beans, fresh, trimmed
  • 1/4 - 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper, fresh ground (to taste)
  • 1/2 teaspoon Kosher salt (or to taste)
  • 2 tablespoons Parmesan cheese, grated
  • 1 - 2 teaspoons olive oil

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with foil.
  2. Rinse and dry the green beans.
  3. In a small bowl, mix together the garlic powder, pepper, salt and Parmesan .
  4. Lay the green beans on the baking sheet.
  5. Mix together the oil and green beans so the beans are coated with oil.
  6. Toss the green beans and spice mixture together.
  7. Spread the green beans evenly on the baking sheet. Avoid overlapping.
  8. Roast 15 - 20 minutes (or until desired doneness), stirring half-way through.
  9. Add more salt or pepper if desired. Serve.

Notes

You can add the Parmesan cheese with the spices before roasting or sprinkle the Parmesan when they are done.

Instead of foil you can use parament paper or spray the pan with cooking spray.

I use my hands to mix the green beans with the oil and spices. Messy, but fast!

Adjust the spices to taste.

Bake the green beans to your desired darkness and doneness.

See a cooking demonstration of this Roasted Parmesan Green Beans recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Baked Corn on the Cob

by Leave a Comment

Love Corn on the Cob? Hate husking it and dealing with all that stubborn silk? Karen Breyer and her dad will show you the easiest way to cook and husk corn with this oven method! The corn comes out so tasty and perfectly cooked!

This Baked Corn on the Cob recipe is the easiest method to cook corn on the cob. You don’t need to take time husking it and trying to get all the silk off. You can bake the corn with the husk on and it will peel right off after it is cooked. You can even use the husk as a handle. Cooking Corn on the Cob this way is so easy and it’s fun to eat too! Watch this cooking video and Bake Corn on the Cob tonight!

Yield: 4

Baked Corn on the Cob

Ingredients

  • 8 ears corn, unhusked

Instructions

  1. Preheat the oven to 350 degrees.
  2. Trim any loose pieces from the corn husks. Keep the husks unopened so they completely cover the corn.
  3. Stack the corn on cookie sheet or directly on the oven rack.
  4. Bake corn for 30 minutes.
  5. Remove the corn from the oven. Pile the corn on a platter or large bowl.
  6. Each person can peel back the husks and use it as a handle. Enjoy!

Notes

You can adapt this recipe to vary the number of servings. Prepare 2 ears of corn per person.

See a cooking demonstration of this Baked Corn on the Cob recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Lentil, Corn and Sweet Pepper Chili

by Leave a Comment

Are you looking for a new healthy, satisfying One Pot Meal recipe? In this cooking video Karen Breyer will show you step-by-step how to make Lentil, Corn and Sweet Pepper Chili. This chili recipe taste amazing! I think this Lentil, Corn and Sweet Pepper Chili recipe will be your new favorite recipe!

Chili is a such a satisfying meal that makes everyone happy and satisfied! What a bonus is that it is vegan and very healthy too! You many want to make extra chili because the leftovers taste even better the next day! Watch this cooking video and make this delicious Lentil, Corn and Sweet Pepper Chili recipe for dinner tonight!

Lentil, Corn and Sweet Pepper Chili

Ingredients

  • 1 - 2 teaspoons olive oil
  • 2 - 2 1/2 cups onion, chopped
  • 28 ounce can tomatoes, crushed
  • 2 teaspoons vegetable broth/seasoning, instant
  • 2 cups water
  • 1 1/2 cups lentils, dried (picked over, rinsed and drained)
  • 2 cups corn, frozen
  • 1 1/4 - 1 1/2 cup red bell pepper, chopped
  • 4 ounce can chopped green chilies, drained
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 cup cilantro, chopped (or as desired)

Instructions

  1. In a large pot, heat the oil over medium heat.
  2. Add the onions and sauté until they are soft and start to brown, about 7 minutes.
  3. Stir in the tomatoes, vegetable seasoning, water and lentils. Bring to a boil.
  4. Reduce the heat to a simmer.
  5. Cover the pot and simmer for 20 minutes.
  6. Stir in the corn, bell pepper, green chilies, cumin, coriander and salt. Bring mixture to a boil.
  7. Reduce the heat to a simmer. Cover the pot and cook until the lentils and vegetables are tender (about 15 minutes). Add more water if the chili runs dry before it is done.
  8. Serve. Top each bowl with cilantro as desired.

Notes

You can use 2 cups of vegetable broth in place of the vegetable seasoning and water.

You may use 2 servings of vegetable bouillon in place of the vegetable broth/seasoning.

Try 2 cups of fresh corn in place of the frozen. Use canned corn if that is all you have.

See a cooking demonstration of this Lentil, Corn and Sweet Pepper Chili recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Vegan Instant Chicken Broth/Seasoning

by Leave a Comment

Make this convenient Vegan Instant Chicken Broth Seasoning to use in your recipes or simply enjoy it as a hot cup of vegan chicken broth. In this cooking video Karen Breyer will show you step-by-step how to make this delicious, homemade Vegan Instant Chicken Broth Seasoning.

I often use a store bought Vegetarian Chicken Broth Seasoning (like McKay’s Chicken Style Instant Broth & Seasoning) in my recipes instead of real liquid chicken broth. I like it because it is healthy and I can easily adjust the amount of chicken seasoning in my recipes without diluting it with more liquid.

If you can’t find a healthy, store bought Instant Chicken Broth Seasoning like the one I use in my cooking videos, try this easy recipe. Keep it on hand for all your recipes that call for liquid or instant Chicken Broth Seasoning. Watch this cooking video and try this easy, homemade Vegan Instant Chicken Broth Seasoning today!

Yield: 90 servings

Vegan Instant Chicken Broth/Seasoning

Ingredients

  • 1 1/3 cups nutritional yeast flakes
  • 3 tablespoons Kosher salt
  • 3 tablespoons onion powder
  • 1 1/2 tablespoons basil
  • 1 tablespoon garlic powder
  • 2 teaspoons celery salt
  • 1 teaspoon oregano
  • 1 teaspoon turmeric

Instructions

  1. Add all the ingredients to a blender container.
  2. Blend until the ingredients turn into a smooth powder.
  3. Wait until the seasoning dust settles before taking the lid off the blender. Store in an airtight container.

Notes

To replace 1 cup of liquid chicken broth in a recipe, stir 1 teaspoon of this instant broth into 1 cup of water. You may need to adjust the salt in a recipe when using this substitution.

If you don’t have Kosher salt you can use another type.

Use this in place of any vegan, vegetarian or real instant chicken broth or seasoning.

You can find nutritional yeast flakes at a health food store.

See a cooking demonstration of this Vegan Chicken Broth/Seasoning recipe on the Cooking Lessons for Dad YouTube channel

© Karen Breyer

 

Recent Posts