Cooking Lessons for Dad

Cooking Lessons for Beginners

Pecan Meatballs

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Yield: About 30 meatballs

Pecan Meatballs

Ingredients

  • 4 cups bread crumbs, whole grain (soft)
  • 1 cup oats, quick
  • 1 cup pecan meal
  • 1 1/4 cup onion, chopped
  • 1 cup celery, chopped
  • 1/2 cup water
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, Kosher
  • 1 teaspoon soy sauce, low sodium
  • Cooking spray

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray baking sheet with cooking spray.
  3. Mix bread crumbs, oats and pecan meal in a large bowl. Set aside.
  4. Add remaining ingredients to a blender or food processor. Blend well leaving small bits of onion and celery.
  5. Stir blended mixture into dry ingredients. Mix well.
  6. Let mixture sit for 5 to 10 minutes to absorb moisture.
  7. Form mixture into 1 inch balls. Press meatballs firmly together. Place on baking sheet.
  8. Bake meatballs for 30 minutes total, turning halfway (at 15 minutes). Meatballs are done when they are browned.
  9. See a cooking demonstration of this Pecan Meatball recipe on the Cooking Lessons for Dad YouTube channel.

Notes

Prepare bread crumbs in a blender or food processor. Blend small batches of bread on low speed (or pulse) until they are bread crumbs. Use whole grain bread or rolls.

These pecan meatballs are great served over spaghetti and topped with Crockpot Italian Pasta Sauce and Parmesan cheese.

© Karen Breyer

 

Easy Spanish Rice

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Easy Spanish Rice

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 cup corn (fresh or frozen)
  • 3/4 cup bell pepper, chopped (green or red)
  • 1 1/2 cups onion, diced
  • 1 - 2 teaspoons garlic, minced
  • 2 tablespoons tomato paste
  • 1 - 2 teaspoons chili powder
  • 1/4 - 1/2 cup water
  • 1 teaspoon salt
  • 5 cups brown rice, cooked
  • 1 teaspoon salt

Instructions

  1. Heat olive oil over medium heat in a large pan.
  2. Add corn, bell pepper, onion, and garlic. Sauté until the onions are soft.
  3. Add tomato paste, chili powder, and 1/4 cup of water. Stir well.
  4. Mix in cooked rice and salt. Heat the rice mixture.
  5. Add more water if needed to keep rice as soft as desired.
  6. Serve when Spanish rice is hot.

Notes

You can also use canned corn (drained) if you do not have fresh or frozen.

I prefer Kosher salt for the best flavor.

You can adjust the amount of spices and vegetables as desired.

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

© Karen Breyer

 

Crockpot Corn Tamale Casserole

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Yield: 6 servings

Crockpot Corn Tamale Casserole

Ingredients

  • 1 1/2 cups onion, chopped
  • 2 - 3 teaspoons olive oil
  • 1 1/2 cups cornmeal
  • 2 - 10 ounce cans diced tomatoes with green chilies
  • 15 ounce can white beans (drained and rinsed)
  • 15 ounce can corn (drained)
  • 2/3 cup water
  • 2 eggs
  • 1/2 cup black olives, sliced or chopped (divided)
  • 1 tablespoon garlic, minced
  • 1 teaspoon cumin
  • 1 - 2 teaspoons chili powder
  • 1/2 - 3/4 cup tomatoes, diced (canned, drained or fresh)
  • Cooking spray

Instructions

  1. Sauté onions in olive oil over medium heat until the onions are soft.
  2. Spray the inside of the crockpot with cooking spray.
  3. Add to a large bowl: sautéed onions, cornmeal, diced tomatoes with chilies, beans, corn, water, eggs, 1/4 cup black olives, garlic, cumin, and chili powder.
  4. Mix ingredients together and add to the crockpot.
  5. Sprinkle tomatoes and 1/4 cup olives over the mixture.
  6. Cook on high 4 - 5 1/2 hours until the edges are lightly browned. Do not overcook.
  7. Serve.

Notes

Great served with salsa, sour cream, and guacamole.

You can use any white beans. I often use white kidney beans or great northern beans.

Adjust the amount of black olives to your taste.

See a cooking demonstration of this Crockpot Corn Tamale Casserole recipe on the Cooking Lessons for Dad YouTube channel.

Check the crockpot a little early to make sure it does not burn.

You can cut this recipe in half, just decrease the cooking time by 30 minutes.

You can also use a 15 ounce can of diced tomatoes and a 4 ounce can of diced green chilies in place of the 10 ounce can of diced tomatoes and green chilies.

See a cooking demonstration of this Crockpot Corn Tamale Casserole recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

Toasted Pine Nuts

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Yield: Varies

Toasted Pine Nuts

Ingredients

  • Pine nuts, raw

Instructions

  1. Place pine nuts in a dry skillet on medium - low heat. Stir frequently (every 15 seconds or so).
  2. Cook the nuts until they are golden brown (about 3 - 5 minutes). When they are done, take them off the heat and put them on a cool plate to stop the cooking process.

Notes

You can toast the nuts in the oven for a more even golden color. Preheat the oven to 375 degrees. Spread the nuts on a baking sheet. Bake at 375 degrees until they are golden brown (about 5 - 10 minutes). Stir them occasionally while baking.

You can also cook these in a toaster oven at 325 degrees. Stir frequently until golden brown (about 3 - 6 minutes).

See a cooking demonstration of this Toasted Pine Nuts recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

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