Cooking Lessons for Dad

Cooking Lessons for Beginners

Crockpot Peanut Butter and Flax Energy Bars

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Yield: 12 - 18 bars

Crockpot Peanut Butter and Flax Energy Bars

Ingredients

  • 1 cup peanut butter
  • 3/4 cup honey
  • 1/2 - 1 teaspoon salt, Kosher
  • 1 3/4 cup flaxseed meal
  • Cooking spray

Instructions

  1. Spray the inside of the crockpot or slow cooker with cooking spray.
  2. In a bowl, mix together peanut butter, honey and salt.
  3. Stir the flax seed meal in with the peanut butter mixture.
  4. Press the mixture evenly in the bottom of the crockpot.
  5. With a fork, pull the mixture about 1/4” inch away from the edge of the crockpot.
  6. Cover the crockpot with two layers of paper towels and cover with the lid.
  7. Bake the bars on low about 1 1/2 - 1 3/4 hours or until the edges are lightly browned. The bars should be soft. The top may still be moist until it cools.
  8. Let the bars cool for about 30 minutes.
  9. After the 30 minutes, cut the bars and remove them from the crockpot to continue to cool. The bars will become more firm as they cool. Serve.
  10. Serve.

Notes

You can make flax meal by grinding whole flaxseeds in a coffee grinder or blender.

You can use another type of salt if you so not have Kosher.

Instead of paper towels, you can cover the crockpot with a clean towel (no fabric softener on the towel).

Save leftover bars in an airtight container.

You may have to cook these bars longer or shorter depending on how hot your crockpot/slow cooker cooks.

© Karen Breyer

 

Baked Falafel

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Yield: 4 servings

Baked Falafel

Ingredients

  • 1/2 cup onion, diced
  • 1 teaspoon olive oil
  • 1 - 15 ounce can garbanzo beans, drained and rinsed
  • 1 - 2 teaspoons garlic, minced
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/4 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 1/4 cup parsley, diced
  • Non-stick cooking spray

Instructions

  1. Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray and set aside.
  2. Sauté the onion in 1 teaspoon olive oil until the onion is soft.
  3. Add the garbanzo beans, garlic, cumin, cayenne pepper, salt, lemon juice, and egg to a blender or food processor. Blend on low or pulse until everything is minced but not pureed. You want it a little chunky with some texture.
  4. Add parsley and mix on low until it is combined.
  5. Pour the mixture in a bowl. Add the flour and baking powder. Stir together to make a dough.
  6. Make 1 1/2 inch balls with the mixture and place them on the baking sheet.
  7. Flatten each ball into a thick patty with a fork.
  8. Bake about 20 to 30 minutes, turning the patties over halfway. They are done when they are slightly crisp on both sides and cooked through.

Notes

You can use Italian or curly parsley. I use Italian parsley.

These falafel are delicious served in pita bread with lettuce, tomato, cucumber and tzatziki sauce.

© Karen Breyer

 

Tzatziki Sauce

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Yield: 8 servings

Tzatziki Sauce

Ingredients

  • 8 ounces Greek yogurt, plain
  • 1 cup cucumber, peeled, seeded, and diced
  • 1 teaspoon garlic, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice, fresh
  • 1/4 teaspoon salt, Kosher (to taste)
  • 1/8 teaspoon pepper, ground (to taste)
  • 1 teaspoon dill, fresh (chopped)

Instructions

  1. Add the yogurt, cucumber, garlic, lemon zest, lemon juice to a blender or food processor. Blend until well combined.
  2. Add salt and pepper to taste. Blend to mix.
  3. Add dill and just barely mix it in but do not blend it.
  4. Chill and serve.

Notes

You can double this Tzatziki Sauce recipe if you want.

Add more cucumber for a thinner sauce and less for a thicker sauce.

You can adjust the spices and seasonings to your taste.

For the best flavor chill at least one hour.

Tzatziki is a traditional Greek yogurt cucumber dip/sauce. It is often served on pita bread and falafel.

© Karen Breyer

 

Crockpot Spaghetti Squash

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Yield: 4 to 6 servings

Crockpot Spaghetti Squash

Ingredients

  • 1 spaghetti squash, whole
  • 1 cup water
  • Salt, to taste
  • Pepper, to taste
  • Pasta sauce, for topping if desired
  • Parmesan cheese, for topping if desired

Instructions

  1. Wash the spaghetti squash and pierce it a few times on all sides with a knife.
  2. Place the whole spaghetti squash in the crockpot
  3. Add 1 cup of water and cover with lid.
  4. Cook on high for 3 to 4 hours or on low for 6 to 7 hours until the squash is soft.
  5. Carefully remove the squash (it is very hot!).
  6. Cut the squash in half and remove the seeds.
  7. Scrape out the squash noodles with a fork.
  8. Salt and pepper to taste. Top with your favorite pasta sauce and Parmesan cheese if desired.

Notes

This recipe is for a crockpot or slow cooker.

Try this Crockpot Italian Pasta Sauce for a perfect topping. You can find this delicious recipe at Cookinglessonsfordad.com/crockpot-Italian-pasta-sauce/.

See a cooking demonstration of this Crockpot Spaghetti Squash recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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