Cooking Lessons for Dad

Cooking Lessons for Beginners

Scrambled Eggs

by 3 Comments

Yield: 1 serving

Scrambled Eggs

Ingredients

  • 2 Eggs
  • 2 tablespoons milk or water (optional)
  • Cooking spray
  • Salt to taste
  • Pepper to taste

Instructions

  1. Break the eggs into a mixing bowl. Season to taste with salt and pepper. Add the milk or water if desired. Whisk together until well blended.
  2. Spray a sauté pan with cooking spray. Heat pan over medium heat until it is hot enough to sizzle a drop of water.
  3. Pour the egg mixture into the pan.
  4. As the eggs begin to set on the bottom and sides, gently stir the mixture with a spatula. Lift cooked portions to allow the thin, uncooked portion to flow to underneath. Do not constantly stir. You can turn them over occasionally if you want.
  5. Cook just until eggs are thickened throughout, but are still shiny and moist.
  6. Remove from the pan and serve right away. Season with additional salt and pepper if desired.

Notes

Use 2 eggs per serving. You can adjust this recipe for the number of servings you would like.

You can substitute soy, rice, or almond milk for the regular milk. You can also use water or not add any liquid to the eggs.

Instead of cooking spray you can heat a small amount of margarine or butter in the pan before pouring the eggs in.

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

© Karen Breyer

 

Egg-in-a-Frame

by Leave a Comment

Yield: 1

Egg-in-a-Frame

Ingredients

  • 1 slice bread
  • 1 egg
  • Cooking spray (or butter)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Cut out a hole in the center of a piece of bread with a glass or cookie cutter.
  2. Spray the pan with cooking spray, then turn heat to medium.
  3. Fry the bread on one side until it starts to brown, then turn it over (You can also toast the bread circle in the pan if you want to).
  4. While the bread is toasting, crack the egg into a bowl and set it side.
  5. After you turn over the bread, pour the egg into the center hole.
  6. After a few minutes when the bottom of the egg looks solid and white, turn it over and cook on the other side until the egg white and yolk are cooked.
  7. Salt and pepper to taste and serve.

Notes

To cook quicker, you can cover the pan.

For more nutrition, use whole grain bread.

Instead of using cooking spray you can melt butter in the pan over low heat and spread it around. You can also butter both sides of the bread before cooking instead of using cooking spray (Using butter will add more fat and calories!).

You can make more than one serving in the pan an at time if there is room. You could also make several at once on a griddle.

See a cooking demonstration of Egg in a Frame on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Tofu Sour Cream and Chives

by 1 Comment

Yield: 2 cups

Tofu Sour Cream and Chives

Ingredients

  • 1 12-oz. box tofu (soft, regular or firm)
  • 1/2 cup cashews, raw
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 2 - 3 tablespoons chives, dried

Instructions

  1. Place all ingredient in a blender except the chives.
  2. Blend for 1-2 minutes until smooth.
  3. Add the chives and blend on low just until they are mixed through, but not blended.
  4. Chill in the refrigerator before serving.

Notes

If you use firm tofu you may want to add some water (1/4 –1/2 cup) to thin the sour cream to the desired consistency.

Remember that the sour cream will continue to thicken as it chills in the refrigerator.

If you use refrigerated tofu packed in water, drain the tofu before adding it.

Adjust the chives to taste. You can also use fresh ones.

Do not over-blend the chives. If you blend them too much, the sour cream will turn green. You can also pour the sour cream into a container and then mix in the chives in with a spoon.

Great as a topping for potatoes, yams, beans, and Mexican food. Great as a dip for chips and vegetables. Excellent as a spread on sandwiches. I use it instead of mayonnaise.

This will last about a week in the refrigerator.

See a cooking demonstration of this Tofu Sour Cream and Chives recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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