Cooking Lessons for Dad

Cooking Lessons for Beginners

Mashed White Beans and Vegetables

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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

 

Apple Barley Bake

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Learn to make this delicious Apple Barley Bake! In this video Karen Breyer and her dad will show you step-by-step how to make this delicious Apple Barley Bake recipe. This easy dessert recipe is so healthy you could even eat it for breakfast! If you have been cooking healthy and looking for a new easy, tasty sweet dessert recipes you just found a great one!

If you are looking for new vegetarian, vegan or just really healthy recipes you will want to add this sweet dessert dish to your collection! It is so easy to make and has only 5 ingredients! 4 ingredients if you don’t count the water!

Are you trying to add more healthy whole grains to your diet? Barley is a delicious grain that can be used in many recipes including this tasty, healthy dessert recipe. It is such a simple recipe that I think you and your family will love! Watch this video and try this Apple Barley Bake today!

 

Yield: 6 servings

Apple Barley Bake

Ingredients

  • 1 cup barley, whole (soaked 24 hours)
  • 3 cups water
  • 1/2 cup raisins
  • 1 cup apples, dried (chopped)
  • 1/2 teaspoon salt

Instructions

  1. Cover barley with 3 cups of water and soak at least 24 hours.
  2. When the barley is soaked and ready, preheat oven to 350 degrees.
  3. Add the soaked barley, raisins, apples and salt to a baking dish and stir together.
  4. Spread mixture evenly in the baking dish and cover with foil.
  5. Bake for 1 hour or until the juice is thickened and the barley is chewy.

Notes

You may use other dried fruits in place of the dried apples if desired.

See a cooking demonstration of this Apple Barley Bake recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Italian Navy Bean Soup with Rosemary

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In this video Karen Breyer will show you step-by-step how to make this delicious, Italian Navy Bean Soup with Rosemary. This recipe makes is a hearty, healthy soup with lots of vegetables and beans. If you are looking for an easy, healthy delicious Navy Bean Soup recipe you found it! Add a salad and some crusty bread with this soup and you have a filling and satisfying dinner! Make enough for leftovers and you can also have an easy, fast, healthy, tasty lunch the next day!

If you are trying to eat healthy, this Italian Navy Bean Soup with Rosemary is a perfect addition to your recipe collection. You can make this soup vegan or vegetarian by using instant vegan or vegetarian chicken seasoning/broth. Watch this video and try this easy, healthy, delicious Italian Navy Bean Soup with Rosemary recipe today!

 

Yield: 8 servings

Italian Navy Bean Soup with Rosemary

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 1/2 - 2 cups onion, diced
  • 1 cup celery, diced
  • 2 cups carrots, diced
  • 1 tablespoon garlic, minced
  • 6 cups water
  • 6 teaspoons instant chicken seasoning/broth (or to taste)
  • 1 - 15 ounce can tomatoes, diced (with juice)
  • 2 - 15 ounce cans navy beans, rinsed and drained
  • 2 teaspoons oregano, dried
  • 1 teaspoon rosemary, dried
  • 6 cups kale, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. When the pan is hot, add the onions, celery, carrots and garlic. Sauté until the onions are soft.
  3. Next add the water and chicken seasoning (or chicken broth) and stir.
  4. Add the tomatoes, oregano and rosemary. Stir and simmer for 30 minutes.
  5. Finally add the beans, kale, salt and pepper. Cook until the beans are heated through and the kale is cooked to desired softness.
  6. Serve.

Notes

You can use regular, vegetarian or vegan style chicken seasoning. You can also use 6 cups liquid chicken broth in place of the chicken seasoning and water.

You can use 2 tablespoons fresh oregano in place of the dried.

You can use 1 tablespoon fresh rosemary in place of the dried.

You can use other white beans in this recipe.

You can adjust the seasonings and vegetables to your taste.

See a cooking demonstration of this Italian Navy Bean Soup with Rosemary recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Turmeric Roasted Cauliflower

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Turn your cauliflower into an amazing dish with this easy, healthy, delicious Turmeric Roasted Cauliflower recipe! In this video Karen Breyer and her dad will show you step-by-step how to make Turmeric Roasted Cauliflower.

Once you take a bite of this delicious Turmeric Roasted Cauliflower you may be craving it almost every day! What a tasty way to eat more vegetables! This cauliflower recipe may turn out to be you and your kids favorite vegetable recipe! If you are a beginner cook and trying to eat healthy this will be a perfect veggie recipe for you to try!

This Turmeric Roasted Cauliflower is just right for an easy, healthy side dish that goes with almost any meal. Looking for new healthy food ideas? You found a great one! Here is your chance to make an amazing easy, healthy vegetable recipe that will be a hit with everyone!

Start eating more vegetables today! Watch this video and make this easy, healthy, delicious oven roasted Turmeric Roasted Cauliflower!

Yield: 6 servings

Turmeric Roasted Cauliflower

Ingredients

  • 6 - 7 cups cauliflower (cut in 1 inch pieces)
  • 1 tablespoon garlic, minced
  • 2 - 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/4 to 1/2 teaspoon red pepper flakes, crushed
  • 1/2 teaspoon (or to taste) Kosher salt

Instructions

  1. Preheat oven to 450 degrees.
  2. Cut cauliflower into 1 inch pieces.
  3. In a large bowl, toss together the cauliflower, garlic and olive oil.
  4. In a small bowl mix together the cumin, turmeric, red pepper flakes and salt.
  5. Stir the dry mixture together with the cauliflower, coating the cauliflower evenly.
  6. Spread the cauliflower on a baking sheet and bake for 23 to 28 minutes or until it is tender and browned on the edges. Stir the cauliflower occasionally while it is baking. Serve.

Notes

You can add additional salt after cooking if desired.

Adjust seasonings as desired.

© Karen Breyer

 

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