Cooking Lessons for Dad

Cooking Lessons for Beginners

Dad’s Favorite Chicken Stew

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Learn to cook Dad’s Favorite Chicken Stew! In this cooking video Karen Breyer and her dad will show you step-by-step how to cook this delicious, healthy chicken stew. This recipe is so easy! It is a hearty, healthy chicken and vegetable meal perfect for lunch or dinner. If you like chicken stew I think you will love this chicken stew recipe! Find out why this is my Dad’s Favorite Chicken Stew recipe! Watch this video and try this chicken stew recipe today!


Yield: 6 - 8 servings

Dad's Favorite Chicken Stew

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Ingredients

  • 5 teaspoons dry chicken broth seasoning
  • 5 cups water
  • 1- 2 pounds chicken, boneless and skinless (cut in bite-sized pieces)
  • 1 - 2 cups carrots, peeled and cut in 1 inch pieces
  • 1 cup celery, diced
  • 1 cup green pepper, diced
  • 2 - 3 cups red potatoes, diced
  • 1 medium onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme, dried
  • 1 teaspoon salt, Kosher
  • 1/2 - 1 teaspoon black pepper, freshly ground

Instructions

  1. Wash green pepper, celery, and potatoes. Peel carrots.
  2. Dice carrots, celery, green pepper, potatoes, and onion and place in the crockpot (slow cooker).
  3. Add water and chicken broth seasoning; then stir.
  4. Cut chicken into bite-sized pieces and add to crockpot.
  5. Stir and cover with lid. Turn crockpot on high. Cook for 3 to 4 hours.
  6. Check to make sure chicken and vegetables are done.
  7. Add more seasoning if desired. Serve.

Notes

In place of the 5 teaspoons of dry chicken broth seasoning and water you could use 5 cups of prepared liquid chicken broth.

I use a vegetarian dried chicken broth seasoning. I suggest looking for a brand that has lots of herbs and spices and no MSG or other artificial ingredients.

You can use 1 tablespoon fresh thyme in place of 1 teaspoon dried.

You can also cook this chicken stew on low for 6 to 8 hours.

You may want to serve this stew with a salad and bread or crackers. It is great for lunch or dinner. It can be a main dish or side dish.

See a cooking demonstration of Dad's Favorite Chicken Stew on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Easy Garlic Egg Pasta

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Learn how to make this Easy Garlic Egg Pasta! In this cooking video Karen Breyer demonstrates how easy it is to make this delicious pasta recipe. If you are looking for new dinner ideas, I think you will be very happy with this really good pasta dinner recipe. This is a fairly healthy recipe without heavy sauces. Both both kids and adults will love this Easy Garlic Egg Pasta recipe!

As a bonus, this easy pasta recipe will likely be a favorite of your cheap recipes. It is a simple pasta recipe that is very inexpensive to make. Even so, this pasta recipe is so impressive you can serve it to important dinner guests. I suggest serving it with a salad, vegetable, and garlic bread. This Easy Garlic Egg Pasta recipe can be a very cheap, healthy, vegetarian recipe that your everyone will love. Of all your Italian pasta recipes, I think that this Easy Garlic Egg Pasta recipe will be the one you cook most often because it is so simple, cheap, healthy and delicious! Watch this cooking video and try this Easy Garlic Egg Pasta recipe today!

 

Yield: 4 servings

Easy Garlic Egg Pasta

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Ingredients

  • 1/2 pound pasta, long
  • 4 quarts water
  • 1 teaspoon salt (for pasta water)
  • 1 - 2 teaspoons garlic, minced
  • 1 - 2 teaspoons olive oil
  • 5 eggs
  • Salt and pepper to taste
  • Parmesan cheese, grated (for topping)

Instructions

  1. Bring water and 1 teaspoon salt to a rolling boil. Add pasta and stir it around a little to keep from sticking. Return to a boil, then boil uncovered until al dente.
  2. Start checking the pasta for doneness at about 6 minutes. See package instructions for cooking time guidelines.
  3. While the pasta is cooking, heat the olive oil over medium-low heat. When the oil is hot, add the garlic and sauté for about 30, seconds, but do not brown it. Take the garlic off the heat and set aside.
  4. Whisk 5 eggs together in a bowl and set aside.
  5. When the pasta is finished cooking, drain it and return it to the pan.
  6. Immediately add the eggs and garlic to the hot, drained pasta and stir quickly until the eggs are cooked. If the eggs do not cook completely, turn on the burner to medium-low heat and continue stirring until the eggs are cooked.
  7. When the pasta is finished, add salt and pepper to taste.
  8. Top with grated Parmesan cheese and serve.

Notes

Use long pasta like spaghetti, linguine, or angel hair pasta.

Pasta is al dente when it is firm to the bite and loses it’s raw taste. It will have a slight resistance when bitten into. It is not soft or overdone.

If you stir the eggs and pasta together too slowly, the eggs may clump.

You may want to serve this pasta with a salad, bread and a steamed vegetable.

You may want to use a non-stick pan if the eggs stick to the pan too much.

See a cooking demonstration of Easy Garlic Egg Pasta on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Moroccan Carrots

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Yield: 8 servings

Moroccan Carrots

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Ingredients

  • 4 - 5 cups carrots, diagonally cut (about 2 pounds)
  • 1 - 2 teaspoons olive oil
  • 1- 2 teaspoons garlic, minced
  • 1/4 - 1/2 teaspoons cumin seeds
  • 1 - 2 teaspoons honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cumin, ground
  • 1/2 teaspoon black pepper, freshly ground

Instructions

  1. Peel and slice carrots in a diagonal cut.
  2. Steam carrots about 10 - 14 minutes until desired tenderness.
  3. While carrots are cooking, heat the oil in a large skillet over medium heat.
  4. When oil is hot, add garlic and cumin seeds.
  5. Sauté for about 1 to 1 1/2 minutes or until garlic is lightly browned. Stir around frequently. When garlic is browned turn off the heat.
  6. Add honey, salt, ground cumin, and pepper to the garlic-cumin seed mixture and stir together.
  7. When the carrots are done, drain them and add them to the mixture in the skillet.
  8. Stir all ingredients together and serve.

Notes

To steam the carrots heat about 2 inches of water in the bottom pan of a steam pan until it boils. Next put the carrots in the top steamer basket. Decrease the heat to medium and cover the pan with a lid. Steam until the carrots are tender (about 10 minutes). You can test the carrots with a fork or try one to see if they are done.

Larger carrots will take longer to cook than smaller ones.

See a cooking demonstration of Moroccan Carrots on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Scrambled Eggs

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Yield: 1 serving

Scrambled Eggs

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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

 

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