Cooking Lessons for Dad

Cooking Lessons for Beginners

Whole Wheat Raisin Bread

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Yield: 2 loaves

Whole Wheat Raisin Bread

Whole Wheat Raisin Bread

Ingredients

  • 1 1/2 - 2 cups raisins
  • 2 cups soy or almond milk
  • 5 teaspoons instant yeast
  • 1/4 cup grapeseed or canola oil
  • 1/3 cup honey
  • 1 1/2 teaspoons vanilla extract
  • 6 cups whole wheat flour
  • 2 tablespoons flaxseeds
  • 2 teaspoons Kosher salt
  • Cooking spray

Instructions

    1: Soak the raisins in water for about 30 minutes.
    2: Spray two 4 1/2 x 8 1/2 loaf pans with cooking spray.
    3: Microwave the milk for 1 minute to warm.
    4: Add the milk and yeast in a bowl for 5 minutes or until the yeast is foamy.
    5: Whisk in the oil, honey and vanilla.
    6: Drain the raisins. Stir the raisins in the liquid mixture.
    7: In a separate large bowl, stir together the flour, flaxseeds and salt.
    8: Slowly stir in the liquid mixture. Knead well for about 5 minutes.
    9: Separate the dough into two equal balls. Set them on a floured surface and shape them into loaves.
    10: Place the shaped dough into the loaf pans. Cover with a lightly damp cloth. Let the dough rise in a warm place until it doubles in size.
    11: Bake in a 350 degree preheated oven for 25 to 30 minutes.
    12: Cool bread on a wire rack. Slice as desired.

Notes

You can use another type of salt if preferred.
Use regular milk if desired.
Use white whole wheat flour for a little whiter, lighter and sweeter bread. White whole wheat flour is another healthy whole grain flour.

© Karen Breyer

Try this delicious Whole Wheat Raisin Bread recipe that everyone will love! It is soft and lightly sweet. This is a pretty easy bread to make and healthy too! This Whole Wheat Raisin Bread recipe makes 2 nice-sized loaves. Try it soft and fresh or toasted and topped with your favorite butter, nut butter or spread. In this cooking video Karen Breyer will show you step-by-step how to make Whole Wheat Raisin Bread. Watch this cooking video and make this delicious Whole Wheat Raisin Bread today!

Navy Bean and Pasta Soup

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Navy Bean and Pasta Soup

Navy Bean and Pasta Soup

Ingredients

  • 1 teaspoon olive oil
  • 1 ¼ cups onion, chopped
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • 6 cups water
  • 2 tablespoons instant chicken broth/seasoning
  • 2 15.5 ounce cans navy beans, rinsed and drained
  • 1 bay leaf
  • 1 ½ teaspoons oregano
  • 1 cup small pasta (like ditalini or small elbow macaroni)
  • Kosher salt (to taste)
  • Pepper (to taste)
  • Fresh parsley, chopped (optional)

Instructions

    1: Heat the olive oil in a large pot. Sauté the onion, celery and carrots until the onion is soft.
    2: Stir in the water, instant chicken broth/seasoning, navy beans, bay leaf and oregano.
    3: Bring to a boil.
    4: Stir in the pasta. Simmer until the pasta is cooked to desired tenderness (see pasta package for recommended cooking time).
    5: Remove the bay leaf. Add salt and pepper to taste.
    6: Serve. Garnish the bowls of soup with chopped parsley if desired.

Notes

You can use vegan or regular instant chicken broth/seasoning. Adjust the broth/seasoning to taste.
You can use 6 cups of liquid chicken broth in place of the instant chicken broth seasoning and water.
Double this recipe if desired.
Small white beans are navy beans.

Try this delicious Navy Bean and Pasta Soup! It is a hearty, healthy soup recipe that is easy to make. It is perfect as a main dish or side dish. Serve it with a salad, cheese toast, garlic bread, crackers or a sandwich. It is so satisfying and the pasta has a fun texture. I think this is a soup everyone will love. In this cooking video Karen Breyer will show you step-by-step how to make this Navy Bean and Pasta Soup. Watch this cooking video and make this delicious Navy Bean and Pasta Soup recipe today!

Baked Potatoes

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Yield: 4 servings

Baked Potatoes

Baked Potatoes

Ingredients

  • 4 Russet potatoes (medium to large)
  • 1 tablespoon vegetable oil (if desired)
  • 1 tablespoon Kosher salt (if desired)

Instructions

    1: Preheat oven to 400 degrees.
    2: Scrub potatoes under running water to clean. Pat dry.
    3: Pierce the skin of each potato with a fork in several places. This allows the steam to escape.
    4: If desired, rub the potatoes with oil and sprinkle with salt (I don't do this).
    5: Place potatoes on a rimmed baking sheet or on a rack.
    6: Bake uncovered for about 1 hour.
    7: The potatoes are done when they feel gentle to pressure and have little resistance when poked with a paring knife.
    8: Serve with toppings of your choice. Try butter, sour cream, chives, chili and more.

Notes

Bake as many potatoes as you like. 4 potatoes medium/large potatoes weigh about 2 1/2 pounds.
You can bake the potatoes with or without oil and salt.
Larger potatoes will take longer to cook and smaller ones cook faster.
If needed, you can hold the baked potatoes in a warm spot for about an hour before serving.
You can line the baking pan with foil or a silicone baking mat for easier clean up.

© Karen Breyer

Try this perfect Baked Potato recipe! These Baked Potatoes are soft, fluffy and melt in your mouth. They are an excellent side dish for many meals. I love to top them with butter, salt and pepper. Baked Potatoes are also great as a base for a main dish. Top them with sour cream, chives, chili, broccoli, cheese, lentils or more for a delicious, filling dish. An extra bonus is that Baked Potatoes are healthy, inexpensive and everyone loves them. In this cooking video Karen Breyer will show you step-by-step how to cook the perfect Baked Potatoes. Watch this cooking video and bake some delicious Baked Potatoes today!

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!

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