Cooking Lessons for Dad

Cooking Lessons for Beginners

Pasta, Bean and Vegetable Soup

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Pasta, Bean and Vegetable Soup

Pasta, Bean and Vegetable Soup

Ingredients

  • 1/2 pound (about 1 cup) blackeye peas, dried
  • 8 cups water (plus water for soaking)
  • 8 teaspoons chicken broth/seasoning, powdered (vegan or regular)
  • 3 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 14.5 ounce can tomatoes, diced
  • 1 cup pasta, tiny shapes
  • 1/2 - 1 teaspoon Kosher salt (to taste)
  • 1/2 - 1 teaspoon ground pepper (to taste)

Instructions

    1: Sort and rinse the beans. Remove any rocks or debris. Soak the beans overnight (6 - 8 hours) in about 6 cups of cold water.
    2: Drain and rinse the soaked beans.
    3: To a large pot add 8 cups water, chicken seasoning and the soaked beans. Bring to a boil.
    4: Add the onion, garlic, celery, and red bell pepper. Return to a boil.
    5: Reduce the heat to a simmer. Cover and simmer for 60 minutes or until the beans are a soft as you like them.
    6: Stir in the tomatoes, pasta, salt and pepper.
    7: Simmer the soup uncovered until the pasta is cooked to desired tenderness (see pasta package for cooking time). Stir occasionally while it is simmering.

Notes

You can use 8 cups liquid chicken broth in place of the powdered /broth/seasoning and water. I prefer using a vegan chicken broth seasoning and water for this recipe. It does not have any added preservatives or unhealthy ingredients. You can also adjust the amount of seasoning and/or water separately to your taste.
I often use Ditalini pasta for this soup. Ditalini is a very small type of tube shaped pasta. You can use any small sized pasta for this recipe.
Adjust the ingredients to your taste.

© Karen Breyer

Try this delicious Pasta, Bean and Vegetable Soup! This is an easy, healthy soup recipe that everyone will love. It is filled with tasty, healthy ingredients that will really satisfy you. It is perfect for a main or side dish. Serve it with garlic toast and you will feel like you are eating in a fancy restaurant (without the high cost)!

In this cooking video Karen Breyer will show you step-by-step how to make this Pasta, Bean and Vegetable Soup. Watch this cooking video and serve this tasty Pasta, Bean and Vegetable Soup recipe for dinner tonight!

Crockpot Salmon with Asian-Style Vegetables

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Cook Salmon with Asian Style Vegetables in your crockpot or slow cooker! Have you wondered if you can cook fish in your crockpot? Yes you can cook fish in your crockpot or slow cooker! In this video Karen Breyer will show you step-by-step how to make Crockpot Salmon with Asian Style Vegetables. This is a delicious, healthy, easy fish recipe!

I used frozen Salmon (thawed) and frozen Asian Style Vegetables so you can keep these ingredients on hand in the freezer and make this recipe anytime! This recipe is impressive enough to make for your important company and it is so easy that you can also make it for an every-day meal. Watch this cooking video and try this delicious Crockpot Salmon with Asian Style Vegetables recipe today!

Yield: 4 servings

Crockpot Salmon with Asian-Style Vegetables

Ingredients

  • 10 - 12 ounces salmon fillets
  • 12 - 16 ounces Asian stir fry vegetable blend, frozen
  • 2 tablespoons soy sauce (regular or low sodium)
  • 2 tablespoons honey
  • 1 - 2 tablespoons lemon juice
  • Salt (to taste)
  • Pepper, fresh ground (to taste)
  • Cooking spray

Instructions

  1. Spray crockpot insert with cooking spray.
  2. Cover the bottom of the crockpot with the frozen vegetables.
  3. Place salmon fillets on top of the vegetables.
  4. Salt and pepper the salmon as desired.
  5. Mix together the soy sauce, honey, and lemon juice.
  6. Pour mixture over the salmon and vegetables.
  7. Cook on low for 2 - 2 1/2 hours or until the salmon is cooked and the thickest part flakes easily with a fork.
  8. Break the salmon into desired sized pieces. Serve the vegetables and salmon with brown rice, quinoa or couscous. Add more salt and pepper to taste.

Notes

If desired, top this salmon dish with sesame seeds just before serving.

You can double the soy sauce, honey, lemon to make more of the seasoned mixture. Pour the desired amount of mixture over the salmon and vegetables.

The thicker your salmon pieces, the longer they will take to cook. Smaller pieces will cook faster.

See a cooking demonstration of this Crockpot Salmon with Asian Style Vegetables recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Hummus

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Learn how to make this delicious healthy, creamy Hummus! This recipe is so easy and fast to make! In this video Karen Breyer and her dad will show you step-by-step how to make this creamy homemade Hummus recipe!

Want to learn to make Hummus from scratch? You need only a few healthy ingredients like garbanzo beans or chickpeas and tahini as well as a blender, Vitamix or food processor to make this delicious Hummus. Karen Breyer and her dad will show you step-by-step how to make this fast, easy Hummus recipe! You will see that within minutes you will have delicious hummus that you can use as a dip or spread. This Middle Eastern dip is also perfect to serve with Falafel.

Try this Hummus in pita bread, on crackers, as a veggie dip, in a sandwich, as an appetizer dip, on toast or in a wrap. This is perfect for your healthy diet! If you are looking for Hummus recipes or new vegan recipes you have found a tasty one! Want a new easy, healthy recipe for your lunch, dinner, snack, or appetizer? Look no further! Make this delicious, easy Hummus recipe today!

Yield: 2 cups

Hummus

Ingredients

  • 2 cups (or 15 oz. can) garbanzo beans, cooked
  • 2 tablespoons sesame tahini
  • 2 tablespoons lemon juice
  • 1/2 - 1 teaspoon salt
  • 1 teaspoon cumin, ground
  • 1 teaspoon garlic, minced
  • 1/4 - 1 cup water
  • 6 - 8 sprigs of cilantro leaves, fresh

Instructions

  1. Rinse cilantro and set aside.
  2. Rinse and drain garbanzo beans.
  3. Blend all ingredients together except cilantro.
  4. Add water in the amount needed to obtain the desired thickness.
  5. Blend until smooth (about 1 minute).
  6. Taste and add more seasonings if desired.
  7. Add cilantro leaves and blend briefly, just enough to chop.
  8. Chill and serve.

Notes

Use this dip with pita bread, crackers, or other bread. It is also good as a vegetable dip.

You can replace the tahini with 1/2 cup dry-roasted peanuts or raw cashews.

You may use fresh or prepared minced garlic. If you use whole garlic cloves, you don't need to mince them since you are going to blend them.

1 teaspoon minced garlic = 2 garlic cloves.

1/2 teaspoon garlic powder = 2 garlic cloves.

Store hummus in the refrigerator. It should stay fresh at least a week.

© Karen Breyer

 

Kamut Walnut Carrot Salad

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Yield: 6 servings

Kamut Walnut Carrot Salad

Ingredients

  • 1/2 cup Kamut grain, soaked overnight and drained
  • 1 1/2 cups water
  • 2 1/2 - 3 cups carrots, shredded
  • 1/3 cup raisins, golden (or any color)
  • 2 tablespoons orange juice concentrate, thawed
  • 1 tablespoon lemon juice
  • 1 - 2 teaspoons honey
  • 1/4 - 1/2 teaspoon cinnamon
  • 1/4 teaspoon (or to taste) salt, Kosher
  • 2 tablespoons olive oil
  • 1/3 cup walnuts, chopped (toasted)
  • 1/4 - 1/3 cup pomegranate seeds (optional)

Instructions

  1. Soak Kamut grain overnight. Then rinse and drain it.
  2. Add the soaked Kamut to 1 1/2 cups of boiling water. Cover, reduce heat, and simmer for 50 to 60 minutes or until the Kamut is tender and slightly chewy.
  3. Drain the Kamut and let it cool.
  4. While the Kamut is cooling, whisk together the orange juice concentrate, lemon juice, honey, cinnamon, and salt in a separate bowl.
  5. Gradually whisk the olive oil into the dressing.
  6. In a large bowl combine the Kamut, carrots and raisins. Stir.
  7. Whisk the dressing again, then pour the dressing over the salad and mix together.
  8. Let the salad sit for 15 to 20 minutes to let the flavors come together.
  9. Stir again just before serving and top with toasted walnuts and pomegranate seeds.

Notes

This salad is delicious topped with pomegranate seeds. You can also top it with dried cranberries.

If you do not soak the Kamut grain you will need to cook it much longer (about 90 minutes).

You can substitute the Kamut with about 1 1/2 cups of cooked spelt, faro, or soft or hard wheat berries.

You can cook the Kamut ahead of time and store it in the refrigerator.

You can also make the whole salad (except the nuts and pomegranate seeds) a few hours ahead of time. Store it in the refrigerator.

Serve this salad room temperature or chilled. Add the nuts and pomegranate seeds last, just before serving.

Kamut (kah-MOOT)

© Karen Breyer

 

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