Cooking Lessons for Dad

Cooking Lessons for Beginners

Southwestern Bean Chili

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In this video Karen Breyer will show you step-by-step how to make this delicious, healthy Southwestern Bean Chili in a crockpot. If you are looking for new vegetarian or vegan crockpot or slow cooker recipes you will love how easy and delicious this Southwestern Bean Chili recipe is.

This is a wonderful, hearty chili recipe using three different types of beans. The garbanzo beans, black beans, and red beans are canned so that makes it a very easy and convenient recipe.

If you are looking for new healthy bean recipes I expect you will love this easy, healthy Southwestern Bean Chili recipe! You can put the ingredients in the crockpot or slow cooker in the morning and it will be ready for you at dinner time! This chili recipe is especially good on rice, potatoes and served with tortilla chips or in burritos! Try this delicious, healthy Southwestern Bean Chili recipe today!

Yield: 8 servings

Southwestern Bean Chili

Ingredients

  • 1 - 6 ounce can tomato paste
  • 1 - 15 ounce can garbanzo beans, drained and rinsed
  • 1 - 15 ounce can black beans, drained and rinsed
  • 1 - 15 ounce can red beans, drained and rinsed
  • 1 - 14.5 ounce can tomatoes, diced
  • 1 - 4 ounce can green chilies, diced (mild or medium)
  • 1 1/2 cups corn, frozen
  • 1 1/2 cups bell peppers, diced (any color)
  • 1 1/2 cups onion, diced (red, yellow, or white)
  • 1 teaspoon (or to taste) chicken broth/seasoning, instant
  • 1 cup water
  • 2 - 3 tablespoons chili powder
  • 2 teaspoons garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (to taste)

Instructions

  1. Combine all ingredients together in a crockpot and cook on high for 3 1/2 - 4 hours or low on 6 - 7 hours or until the vegetables are soft.
  2. Serve over rice or baked potatoes. This is also delicious served with tortilla chips.

Notes

You can substitute 8 ounces of chicken broth for the chicken seasoning and water.

To make this southwestern Bean Chili thinner you could add more water or substitute an 8 ounce can of tomato sauce in place of the tomato paste.

See a cooking demonstration of this Southwestern Bean Chili recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Pasta and Chickpea Soup

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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

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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

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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

 

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