Cooking Lessons for Dad

Cooking Lessons for Beginners

Puerto Rican Style Beans

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Make this easy, healthy, flavorful Puerto Rican Style Beans recipe for dinner tonight! In this video Karen Breyer will show you step-by-step how to make these delicious Puerto Rican Style Beans.

This is a fast one pot dish that you can make very easily. These Puerto Rican Style Beans are a perfect healthy, easy, dinner recipe for beginners. This recipe uses canned black and red beans which are much easier and quicker than dried beans. The green and yellow peppers along with the tomatoes, onions and red and black beans make a very colorful and appetizing dish that everyone will love!

Serve these Puerto Rican Style Beans over brown, yellow or white rice for a hearty meal. If you want to change this recipe up try these beans over couscous, quinoa, potatoes or even yams!

If you are looking for new healthy food recipes ideas, you found one! This recipe is perfect for dinner but is also a very satisfying, easy, healthy lunch meal. If you have any leftovers they reheat beautifully for tomorrow’s lunch. Watch this cooking video, get out your pot and make this easy Puerto Rican Style Beans recipe for dinner tonight!

Yield: 6 servings

Puerto Rican Style Beans

Ingredients

  • 1 - 2 tablespoons olive oil
  • 1 1/2 cups bell pepper, diced (green and yellow)
  • 1 1/2 cups onion, diced
  • 1 tablespoon garlic, minced (or to taste)
  • 1/2 - 1 teaspoon salt (or to taste)
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper
  • 1 can (14.5 ounces) tomatoes, diced
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) red beans, rinsed and drained

Instructions

  1. Heat oil over medium heat in a large skillet or medium to large pot.
  2. Add pepper, onion, and garlic. Sauté over medium-low heat until the vegetables are soft.
  3. Stir in the salt, cumin, red pepper, tomatoes, and tomato sauce. Simmer for 5 minutes.
  4. Add beans and simmer 5 - 10 more minutes or until beans are as soft as you would like.
  5. Serve. These beans are typically served over rice but are also delicious with quinoa, couscous, potatoes and yams.

Notes

You can use all green bell peppers or a mix of green and yellow peppers.

These Puerto Rican Style Beans are also delicious later as leftovers.

See a cooking demonstration of this Puerto Rican Style Beans recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Hard Boiled Eggs

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Make Hard Boiled Eggs the easy way! Follow this simple recipe for perfect Hard Boiled Eggs that are easy to peel! In this video Karen Breyer and her dad will show you step-by-step how to make this easy Hard Boiled Eggs recipe. In this video you will see the first hard boiled egg that my dad ever peeled. With the best hard boiled eggs recipe he did just fine!

Hard Boiled Eggs are perfect for breakfast, lunch, dinner and even snacks. You can eat them plain or use them in recipes. I like to slice them on a salad, put them in a sandwich or just eat them with salt and pepper.

When your eggs start getting old they are perfect for making these easy to peel hard boiled eggs. Keep a batch of hard boiled eggs in your fridge for an easy meal or snack. Watch this video and try this easy recipe for delicious, easy to peel Hard Boiled Eggs today!

Yield: Varies

Hard Boiled Eggs

Ingredients

  • Eggs
  • Water

Instructions

  1. Place eggs in a saucepan that is large enough for them to sit in a single layer.
  2. Add enough cold water to cover the eggs by 1 inch.
  3. Bring the water to a boil over high heat.
  4. When a boil is reached, remove the pan from the heat and cover it with a lid.
  5. Let eggs stand for: 12 minutes for large eggs, 9 minutes for medium eggs, and 15 minutes for extra-large eggs.
  6. When the time is up, drain the eggs and cool completely by putting the pan under cold running water or putting them in ice water. After they are cool refrigerate them.
  7. To peel an egg, first tap it to break the shell. Next roll it between your palms to loosen the shell. Start peeling at the large end. Hold it under running water to make it easier.

Notes

Very fresh eggs can be difficult to peel. Use eggs that are about 7 - 10 days old. This resting time will allow the eggs to take in some air which will help to separate the membranes and they will be easier to peel.

The best time to peel a hard boiled egg is right after cooling. During this cooling process the egg will contract slightly in the shell.

Hard-boiled eggs in the shell will be good for 1 week in the refrigerator. Once peeled, eggs should be eaten within a day.

See a cooking demonstration of this Hard Boiled Eggs recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Roasted Edamame with Sea Salt and Pepper

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Try this Roasted Edamame with Sea Salt and Pepper recipe for an easy, healthy crunchy snack! In this video Karen Breyer will show you step-by-step how to make Roasted Edamame with Sea Salt and Pepper. I think you will be amazed how delicious this easy and tasty this recipe is!

Looking for an easy, healthy, crunchy snack? You found it with this Roasted Edamame with Sea Salt and Pepper recipe! It is perfect for a snack, game night, to pack in your lunch or anytime you want something crunchy, salty, healthy and delicious! Watch this cooking video and try this Roasted Edamame with Sea Salt and Pepper recipe today!

Yield: 4 servings

Roasted Edamame with Sea Salt and Pepper

Ingredients

  • 12 ounces Edamame, shelled (fresh or frozen and defrosted)
  • 1/4 teaspoon sea salt (or to taste)
  • Ground pepper to taste
  • Cooking spray

Instructions

  1. Preheat the oven to 425 degrees.
  2. Spray a baking sheet with cooking spray. Pat the edamame dry if they are wet from defrosting.
  3. Spread the edamame on the baking sheet.
  4. Spray edamame with baking spray and sprinkle with salt and pepper.
  5. Bake about 30 to 35 minutes or until they are golden brown and crisp. While they are cooking, shake the pan every 10 minutes to help brown evenly.
  6. Cool and serve.

Notes

These Roasted Edamame with Sea Salt and Pepper are best eaten within a few hours of roasting.

Edamame is immature soybeans in the pod that have not been dried. They are commonly steamed or boiled and sprinkled with salt and served hot or cold. They look like little pea pods. You do not eat the pod.

See a cooking lesson of the Roasted Edamame with Sea Salt and Pepper on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Curried Rice Pilaf

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Try this easy, healthy, quick Curried Rice Pilaf recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious brown rice pilaf curry recipe. It is a colorful and healthy curry dish with red peppers, onions, carrots and peas. It can be served as a side dish or main dish.

This is a perfect recipe for beginners or those looking for a quick dinner recipe, especially if you are vegan or vegetarian. The curry and onions really enhance the flavors of the vegetables and brown rice. I think this Curried Rice Pilaf recipe will be your favorite vegetable rice pilaf recipe! Watch this cooking video and try this recipe today, then serve this delicious Curried Rice Pilaf for dinner tonight!

Curried Rice Pilaf

Ingredients

  • 1 1/2 cups onions, diced
  • 1 - 2 teaspoons olive oil
  • 1 cup red pepper, diced
  • 1/2 cup carrots, shredded
  • 1/4 cup (more if needed) water
  • 4 cups brown rice, cooked
  • 1 1/2 cup peas, frozen
  • 2 - 3 teaspoons (to taste) curry powder
  • 1/2 teaspoon (or to taste) Kosher salt

Instructions

  1. Heat olive oil in a medium or large pot over medium heat.
  2. Add the onions, pepper and carrots and sauté until the onions are soft.
  3. Stir in 1/4 cup water, cooked rice, frozen peas and curry powder. Add more water if desired to make the rice softer and moister.
  4. Continue to cook over medium low heat until the curry is hot.
  5. Add salt, stir and serve.

Notes

This recipe is great to use leftover rice (of course fresh rice is best). If your rice is leftover and hard, add more water if needed to make sure the rice is soft and moist enough.

Add a little more water if the rice sticks to the bottom of the pan.

You can also use cooked white rice for this recipe.

See a cooking demonstration of this Curried Rice Pilaf recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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