Are you grateful for your slow cooker?
I was out walking in the woods with a friend a week or so ago and began discussing the topic of gratitude. Somehow we ended up talking about slow cookers. Aeron is often out at the barn prior to dinner and finds it very convenient to start dinner before she and her daughter Emily leave for the barn. A warm dinner is ready to eat when they return. Aeron says that she finds it easier to eat well balanced meals when she is using her slow cooker. She will be sharing her best slow cooker recipes with us shortly.
Do you remember having a slow cooker or crock-pot in your home when you were growing up? The modern day slow cooker was developed by a company called Rival Industries using the trademark name Crock-Pot. The Crock-Pot was designed in the early 1970s based on the design of a bean pot called the Beanery.
With the emphasis on conserving energy, slow cookers became popular during the energy crisis. The slow cookers were also a good choice for the record number of women who re-entered the workforce or began to pursue interests outside the home.
The motto for the Crock-Pot was “cooks all day while the cook’s away.”
I personally do not use my slow cooker to prepare my evening meals on a regular basis. I do however use it frequently to prepare hot cereals overnight. Here are two of my favourites:
This first recipe is based on a porridge recipe in The Eat Clean Diet Cookbook.
Crock-Pot Porridge½ cup cracked wheat or bulgur 1 ½ cup steel-cut oats
½ cup rye flakes
½ cup brown rice
¼ cup wheat germ7 ½ cups water or combination of liquids (rice milk, soya milk, almond milk)
4 ½ tsp vanilla
It is possible to add any dried fruit or nuts to this recipe. I serve mine with ice cream!
Place all ingredients in a large crock-pot. Stir well to combine all ingredients. Cover. Set on lowest cooking temperature and cook overnight.
The second recipe is not really a recipe per se. This one is taken from Cooking Vegetarian.
Hearty Whole-Grain Cereal
Makes 4 cups
1 cup uncooked grain (such as amaranth, barley, brown rice, buckwheat, kamut berries, millet, oat groats, spelt berries, wheat berries or wild rice)
4 cups water
Put grains in slow cooker and cook on low heat for 8-10 hours until the water has been absorbed.
Try the recipe first with 2 or 3 grains. Later, you can experiment and create your own! Both recipes can be served cold as a pudding (again especially delicious with ice cream) or refrigerated and reheated as needed.
Do you have a favourite slow cooker recipe or website that you would like to share? Let us know!