Cooking Lessons for Dad

Cooking Lessons for Beginners

Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 cup onion, diced
  • 4 cups (1 1/2 pounds) butternut squash, 1/2 inch cubes
  • 1 teaspoon allspice
  • 1/4 - 1/2 teaspoon thyme
  • 2 teaspoons chicken broth/seasoning , instant
  • 2 cups water
  • 1 cup milk, regular or vegan
  • Kosher salt, to taste
  • Pepper, to taste

Instructions

    1: Heat the olive oil in a large pot.
    2: Add the onion, butternut squash, allspice and thyme. Sauté for about 5 minutes or until onions are soft.
    3: Stir in chicken broth/seasoning and water. Bring to a boil.
    4: Reduce heat to low. Simmer about 15 minutes.
    5: Remove from heat. Cool about 20 minutes.
    6: Puree the mixture with an immersion blender or in a blender or food processor.
    7: Gradually add the milk while you are pureeing the soup.
    8: Add salt and pepper to taste. If needed, reheat to desired temperature. Serve.

Notes

You can use cooking spray instead of olive oil if desired.
You can use 2 cups of liquid chicken broth in place of the chicken seasoning and water.

© Karen Breyer

Try this creamy, delicious Butternut Squash Soup recipe! It is easy to make and healthy too! This Butternut Squash Soup is perfect as a main or side dish. Serve it with a salad, sandwich, toast or bread. In this cooking video Karen Breyer will show you step-by-step how to make Butternut Squash Soup. Watch this cooking video and make this delicious Butternut Squash Soup for dinner today!

Pumpkin Bars

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Pumpkin Bars

Pumpkin Bars

Ingredients

  • 2 cups whole wheat flour
  • 1 cup walnuts chopped
  • 2 cups old fashioned oats
  • 2 eggs
  • 3 1/2 cups (29 ounce can) pumpkin, canned
  • 1/2 cup honey
  • 1 cup water
  • 1 teaspoon salt
  • 1 - 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla
  • Cooking spray

Instructions

    1: Preheat oven to 350 degrees. Spray a 9 x 12 baking dish with cooking spray. Set aside.
    2: Stir together the flour and nuts. Set aside.
    3: Add remaining ingredients to a blender or food processor. Blend until smooth.
    4: Add to flour mixture and mix well.
    5: Pour into baking dish.
    6: Bake 40 - 45 minutes or until the edges and top starts to brown. Cool and enjoy!

Notes

You can chop the walnuts in your blender or food processor before you start the recipe (if they are not already chopped).
For a delicious variation, add 3/4 cup raisins and/or chocolate chips.
Make sure you use a food processor that is large enough to hold all the ingredients.

Try these delicious, healthy Pumpkin Bars! They are filling and easy to make. They are perfect for a snack or dessert and healthy enough for breakfast! In this cooking video Karen Breyer will show you step-by-step how to make Pumpkin Bars. Watch this cooking video and make these delicious Pumpkin Bars recipe today!

Crockpot Beets

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Crockpot Beets

Crockpot Beets

Ingredients

  • 8 - 10 beets (medium)
  • 2 cups water
  • Kosher salt (to taste)

Instructions

    1: Cut the stem and greens off the beets. Try not to cut into the beet.
    2: Gently clean the beets with a vegetable brush under running water.
    3: Place the beets in the crockpot.
    4: Add 2 cups of water.
    5: Cook on low for 8 hours or high for 4 hours (or until desired tenderness).
    6: Take the cooked beets out and let them cool a bit.
    7: Rub the beet skins off with a dry paper towel.
    8: Cut beets as desired. Salt to taste and serve. You can also chill the beets for later.

Notes

You can wear gloves when removing the beet skins so your hands don’t get stained.
Smaller beets cook faster and larger ones take longer.
Save the beet greens for other recipes or to use in your salad.
Chill leftover beets. They can be served chilled or reheated. Chilled, chopped beets are delicious on salads.

© Karen Breyer

Try cooking fresh Beets in your Crockpot! It’s so easy and the Beets turn out sweet and tender. Cooked beets are super easy to peel. After they are cooked the skins will slip right off. Serve the Cooked Beets them right away or chill them for later. So easy! In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Beets. Cook some fresh Beets in Your Crockpot and serve them for dinner tonight!

Baked Whole Spaghetti Squash

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Baked Whole Spaghetti Squash

Baked Whole Spaghetti Squash

Ingredients

  • 1 spaghetti squash (medium)
  • Salt (to taste)
  • Pepper, ground (to taste)

Instructions

    1: Preheat oven to 425 degrees. Line a baking pan with foil, parchment paper or a silicone mat.
    2: Pierce the spaghetti squash a few times on all sides.
    3: Place the squash on the baking pan.
    4: Bake 35 to 45 minutes or until the skin pierces easily with a knife. Turn the squash over halfway into the cooking time.
    5: Remove the squash and let it cool a bit.
    6: Cut the ends off (not too much).
    7: Cut the squash in half and scoop out the seeds
    8: Scrape out the squash noodles with a fork.
    9: Add salt and pepper to taste.

Notes

Top the cooked Spaghetti Squash with your favorite pasta sauce and Parmesan cheese if desired.
A grapefruit spoon works well to scoop out the seeds.
I like Kosher salt the best.

© Karen Breyer

Bake a Whole Spaghetti Squash in the oven and cut it afterwards. This is the easiest method to cut and cook a Spaghetti Squash. Cutting a raw Spaghetti Squash is very difficult. It is much easier to cook the squash first, and cut it after when it is soft.

Baking a whole Spaghetti Squash is healthy and easy to cook. Top the “spaghetti” with a variety of toppings like pasta sauce and Parmesan cheese, or simply with salt and pepper. So many possibilities! In this cooking video Karen Breyer will show you step-by-step how to make Baked Whole Spaghetti Squash. Try this Baked Whole Spaghetti Squash recipe and serve it for dinner tonight!

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