Cooking Lessons for Dad

Cooking Lessons for Beginners

Pasta and Chickpea Soup

by 2 Comments

Try this delicious Pasta and Chickpea Soup! In this video Karen Breyer will show you step-by-step how to make this easy, healthy Pasta and Chickpea Soup. If you are looking for new dinner ideas, I think you will be very happy with this really good pasta and chickpea dinner recipe. This is a very healthy recipe that both both kids and adults will love!

This healthy, delicious soup is so easy to make it is a perfect recipe for beginners. This simple, yummy meal will impress even the most picky eaters. You can even serve this Pasta and Chickpea Soup to important dinner guests! It can be served as a main dish or side dish. For a main dish I suggest serving it with a salad, and garlic or other crusty bread. This Pasta and Chickpea Soup is a healthy, vegetarian recipe that everyone will love. Watch this cooking video and try this easy Pasta and Chickpea Soup recipe today!

Yield: 6 - 8 servings

Pasta and Chickpea Soup

Ingredients

  • 2 teaspoons olive oil
  • 1 - 2 teaspoons garlic, minced
  • 1 cup onion, diced
  • 1 - 15 ounce can tomatoes, diced (with juice)
  • 2 - 15 ounce cans chickpeas, rinsed and drained
  • 6 teaspoons chicken broth/seasoning, instant
  • 6 cups water
  • 1 teaspoon basil, dried
  • 1 teaspoon marjoram, dried
  • 1/2 - 1 teaspoon rosemary
  • 1/8 teaspoon cayenne pepper
  • 1 cup pasta, small (like shells)
  • 6 cups baby spinach, fresh
  • 1/4 - 1/2 teaspoon (or to taste) salt
  • 1/4 - 1/2 teaspoon (or to taste) pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. When the pan is hot add the garlic and onions. Sauté until the onions are soft.
  3. Add the tomatoes, chickpeas, chicken broth/seasoning, water, basil, marjoram, rosemary, cayenne pepper. Stir and simmer 15 - 20 minutes.
  4. Add the pasta and spinach and simmer about 5-7 minutes or until the pasta is cooked.
  5. Add salt and pepper to taste.

Notes

Adjust the seasonings as desired.

You can use 6 cups of chicken broth in place of the chicken seasoning and water.

You may want to top this Pasta and Chickpea Soup with Parmesan cheese.

You can double this recipe. If you do it will take longer to come to a simmer.

If you add a larger pasta wait a few minutes before adding the spinach so the spinach does not get overcooked.

See a cooking demonstration of this Pasta and Chickpea Soup recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Curried Lentils

by Leave a Comment

Make delicious Curried Lentils! In this video Karen Breyer will show you step-by-step how to make an easy, healthy Curried Lentils recipe. This lentil curry is so flavorful and easy to make I think it will be your favorite curry recipe.

If you are looking for new dinner ideas, you will love this really good curry dinner recipe. This Curried Lentils recipe is also very delicious for lunch. It is a very healthy recipe with vegetables and without heavy sauces. Both both kids and adults will love these curried lentils.

Serve these delicious Curried Lentils over rice, quinoa and even couscous. Make extra lentil curry and you will have another delicious dinner recipe ready that you can just heat up and serve. Watch this video and try this delicious Curried Lentils recipe today!

 

Yield: 4 servings

Curried Lentils

Ingredients

  • 1 cup orange lentils, rinsed and drained
  • 1 teaspoon olive oil
  • 1 1/2 cup onion, chopped
  • 2 - 3 teaspoons garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cups water
  • 4 teaspoons (or to taste) vegetable broth/seasoning dried
  • 2 cups kale, finely chopped
  • 2 teaspoons curry powder
  • 1 - 15 ounce can tomatoes, diced (including juice)
  • 2 - 3 tablespoons (to taste) cilantro, chopped
  • Kosher salt to taste
  • Pepper, fresh ground to taste

Instructions

  1. Check lentils and remove any debris. Rinse and drain in strainer.
  2. In a medium pot, heat 1 teaspoon of olive oil over medium heat.
  3. Add onion, garlic, celery and carrots to the heated oil and sauté vegetables until the onions are soft.
  4. Stir in the curry powder.
  5. Add lentils, water, vegetable seasoning and tomatoes. Stir together and bring to a boil.
  6. Reduce the heat to medium low and simmer until the lentils are tender (about 5 –7 minutes).
  7. Add kale and simmer 5 more minutes or until the kale is as soft as you would like it.
  8. Add salt and pepper to taste. Serve.

Notes

Dice the carrots and celery in about 1/4 inch pieces.

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

© Karen Breyer

 

Cranberry Stuffed Baked Apples

by Leave a Comment

Learn how to make these delicious, easy, healthy Cranberry Stuffed Baked Apples! In this video Karen Breyer will show you step-by-step how to make these Cranberry Stuffed Baked Apples.

This is an easy, healthy fruit dessert recipe that your family will love! There is only 6 ingredients in this recipe and it is so easy to make. You can easily double the recipe for more servings. If you are trying to eat healthier and include more fruits in your diet, this is a tasty way to do it! Watch this cooking video on how to make Cranberry Stuffed Baked Apples and try this easy, healthy, dessert recipe today!

 

Yield: 4 servings

Cranberry Stuffed Baked Apples

Ingredients

  • 4 apples, medium (cored)
  • 1/4 cup cranberries, dried
  • 1 tablespoon maple syrup
  • 1 tablespoon butter, softened
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup apple juice

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the cored apples in a baking dish so they stand upright. Cut off a thin layer on the bottom if needed to make them flat.
  3. Mix the cranberries, maple syrup, butter and pumpkin pie spice together in a small bowl.
  4. Spoon in 1/4 of the mixture into each apple cavity.
  5. Pour the apple juice over each apple.
  6. Cover the baking dish with foil.
  7. Bake about 30 minutes or until the apples are soft but still hood their shape.
  8. Spoon the juice over the apples. Serve.

Notes

Choose apples that taste delicious and will hold their shape during baking. If you like a sweeter apple, McIntosh is a good choice. If you prefer a more tart apple, Granny Smiths are a good choice.

You may peel the apples if you like.

If you want more cranberry stuffing you can make the apple cavities larger and double the cranberry mixture.

See a cooking demonstration of this Cranberry Stuffed Baked Apples recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Mashed White Beans and Vegetables

by Leave a Comment

In this cooking video Karen Breyer will show you step-by-step how to make Mashed White Beans and Vegetables. This recipe tastes like mashed potatoes only it is yummier and healthier! I think this Mashed White Beans and Vegetables recipe will be your favorite new potato recipe! It is perfect for a delicious healthy side dish that goes with almost any meal.

Looking for an extra special, but still healthy, recipe for the holidays or special event? This Mashed White Beans and Vegetable recipe is the perfect side dish for most holidays, special events or just any day you want some delicious, healthy food!

Got some red potatoes and veggies on hand? Here is your chance to make a Mashed White Beans and Vegetables recipe that everyone will love. If you haven’t tried Mashed White Beans and Vegetables yet, watch this cooking video and try this recipe today!

Yield: 8 servings

Mashed White Beans and Vegetables

Ingredients

  • 1 - 2 teaspoons olive oil
  • 2 - 3 teaspoons garlic, minced
  • 1 1/2 cups onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, diced
  • 3 pounds red potatoes, cut in 1 inch pieced
  • 2 - 15 ounce cans white beans, rinsed and drained
  • 1 teaspoon (or to taste) salt, Kosher
  • Ground pepper to taste
  • Water as needed

Instructions

  1. Heat olive oil over medium heat in a large saucepan.
  2. Add garlic, onion, celery and carrots to the pan. Sauté until the onion is soft.
  3. Stir in the potatoes and beans.
  4. Add enough water to cover the mixture by 2 inches.
  5. Increase heat and bring mixture to a boil.
  6. Reduce the heat to a simmer and stir in the salt.
  7. Simmer until the potatoes they are soft.
  8. Drain the mixture reserving at least 1 cup of the cooking liquid (you may need more).
  9. Mash the beans and vegetables together with a potato masher. Mix in 1 cup of the cooking liquid. Adjust the liquid to your desired consistency.
  10. Stir in salt and pepper to taste. Serve.

Notes

You do not have to peel the potatoes unless you want to. Make sure to rinse and scrub them before cutting them.

You can use any white, yellow, or red skinned waxy variety of potatoes.

See a cooking demonstration of this Mashed White Beans and Vegetables recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Recent Posts