Teaching Cooking

I have taught basic cooking to my seven children and to classes of elementary children. When my youngest daughter wanted to learn, I found that taking the recipes and making them into a step-by-step format made it easier for her, so here is a blog to hopefully make cooking easier for the beginner.

Tuesday, September 9, 2014

Meatloaf Potato Bake

I experimented with new recipe on David the other day.  He loved it, so I'm posting it!  The measurements that I am posting are meant for two servings.

Potato part:
     Thinly slice two medium size potatoes.  Put them in a zip-locking quart-size bag.  Add:
      1 Tbsp. of olive oil
      1/2 tsp. salt
      1/4 tsp pepper
      1/4 tsp garlic powder
      1 Tbsp Parmesan cheese

Mix these in the bag by shaking it around until it all seems mixed.  Put them in the bottom of a 1 quart glass baking dish and pat them down so they create a smooth top.

Meatloaf part:
       1/2 pound lean ground beef
       1/2 tsp salt
       1/4 tsp pepper
       1/4 cup rolled oats
       1 egg

Mix all ingredients well.  Gently pat it on top of the potatoes and make sure you cover the entire area of the potatoes.  Bake for 1/2 hour at 350 degrees.  Let it sit for five minutes before you serve it.

Makes enough for 2 people.

Wednesday, August 6, 2014

Baked Zucchini Strips

Baked Zucchini Strips

This recipe was an experiment the other day and I think it turned our well enough to put on the blog.

Cut the zucchini in strips either round or elongated.  Depending on the size of the zucchini, I will cut it into sections that are about 2 1/2 to 3 inches long.

In a plastic closure bag (Ziplock), put it
      1/4 cup olive oil
      1 Tbsp red wine vinegar
      1/2 tsp salt
      dash of pepper
      1 Tbsp Salad Supreme Seasoning (McCormick)

Add the sliced zucchini and close the bag tightly.  Thoroughly mix the oil mixture and the zucchini.  Let it sit for 5 minutes.

Place the seasoned zucchini on a baking pan, close but not overlapping each other.

Heat the oven to 350 degrees F and bake for 7 minutes, turn the zucchini over and back for 5 more minutes.

Monday, June 23, 2014

Oatmeal Peanut Butter Raisin Cookies

While preparing to leave China, I found I had a lot of oatmeal, peanut butter and raisins to use up before I could go or else throw them out.  Not wanting to do that, I found a recipe for Oatmeal Peanut Butter Cookies and changed some ingredients and added raisins.  David has declared it his NEW favorite cookie!

Cream together:
1 cup butter, softened
1 3/4 cups packed brown sugar
1 cup peanut butter

After it is mixed well add:
 2 eggs

Mix the eggs in well and then add:
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Mix this all well and then add:
1 cup of quick oats
1 cup of raisins

When it is all mixed really well, drop by teaspoonfuls to a cookie sheet and bake at 350 degrees for 8 minutes.  Let them sit on the cookie sheet for a minute before you remove them to cool.  Makes about 4 dozen cookies.
Oatmeal Peanut Butter Raisin Cookies