I make steel cut oatmeal regularly, we almost always have some in already made in the fridge. Since it takes about 1/2 hour to make, I make a four serving batch, and keep it in the fridge for a few days. I warm it up, add some soy milk and soy protein powder and the kids sprinkle on cinnamon and brown sugar and we are good to go. So when I saw this recipe that was in the slow cooker and sounded so good, I had to give it a try. The bonus is I had exactly the right amount of Vanilla soy milk, in drink boxes, that no one will drink ready to get used up. The original recipe called for dried cherries, good luck finding those, the only place I have ever seen them is in bulk stores, and I was not about to head out to get them, so I subbed in cranberries.
Image from 20 Min supper club
The kids usually don’t like fruit added to their oatmeal, unless it’s blueberries, so I usually disguise the apples I add, but doing it earlier in the cooking process so they turn into applesauce. But in this recipe the obvious fruit can’t be avoided. Don’t get me wrong, they like fruit, but when things mingle or get cooked together, that can be a bit dicey with them.
I am not sure I would make this again, I will have to try what’s left tomorrow to confirm, but since I am procrastinating eating and photographing it, I just don’t think so! I don’t think there is anything wrong with the recipe. I did find it a bit too sweet and the vanilla soy flavour a bit too strong. It also got a little burned in the slow cooker, thus making it more wasteful and a bigger clean up than the stove top method.
This was a nice recipe, I used black beans and black eyed peas. So there was a nice contrast of colours and flavours. I use dry beans, so I had to cook them in the pressure cooker in the morning to get them ready for this recipe, pretty much everytime I make beans I mean to make extra and freeze them, to avoid this step, it added about 20min the recipe in total. I am not sure I would make this recipe again, but I liked it, I am on a quest to find my “go to” vegetarian chili recipe. I do like sweet potatoes in chili, so I think that will be in my recipe. I did really like that it was in the slow cooker too, it made life easier!
This recipe was from Real Simple’s January 2011
I liked this recipe. I found the sweetness of the butternut squash unexpected with the curry flavours, even though I had not used much of them. The squash broke down quite a bit in the cooking, and it made for a hearty thick stew. I think this one may be made again.
I found the recipe in Canadian Living’s January issue, however I did modify it a bit, I added about 1/2 lb of chicken thighs and I omitted the hot stuff. I always hold out hope that my kids will actually eat the meal I prepare for them, and I don’t want the spiciness to be the issue. They ate some of it, the youngest seemed to like it the best. They ate more of the leftovers. I served it on brown rice and I topped mine off with a wee bit of cilantro (really can you have too much?!)
I like this recipe, a friend made it once and it was awesome. I found this time it was ok, not sure if it was the cut of beef, how I cut it, or the company.
It’s really simple and requires very little in terms of ingredients. I served it with brown rice and during the last half hour in the slow cooker, I added julienned zucchini and carrots.
Slow Cooker Teriyaki Beef from today’s parent
2.5 lb beef, cut into 1/2 cm strips
1/2 cup soy sauce
2 cloves garlic minced
1 inch chunk of ginger, minced
1 tbsp sugar
1 tbsp cornstarch
1 tsp sesame oil
1. mix everything in slow cooker, cook for 6-8 hours on low, or 3-4 on high. (gotta love a recipe with one step)
I love love love this recipe. My husband who feels he is somewhat of an authority on butter chicken say’s it almost as good at the places he frequents, that are apparently authentic. I got this recipe from the Meal Planner, she’s great! I have made a few modifications, and it really turns out great following either recipe.
For week 2 of the Slow Cooker Challenge, I decided to try Curried Chicken. My preference for using the slow-cooker are recipes where I basically throw everything in, mix it with a spoon, turn on the slow-cooker and forget about it till dinner time – I don’t want to have to fry up the veggies or brown the meat before-hand. In my mind, this is a simple requirement that embodies the essence of the slow-cooker. This recipe, from Canadian Family Magazine, met that requirement, and is perfect for a great meal after a hectic day.
Crockpot Curried Chicken
- 1 1/2 lbs boneless, skinless chicken chopped into chunks (breast or thigh)
- 1 C chopped onion
- 3 C cubed potatoes (about 5 medium)
- 1 chopped apple (I was out of apples, so I used a pear – worked fine)
- 2 tbsp Curry Powder (at least)
- 2 C chicken broth
- 2 C uncooked Minute Rice
- 2 C frozen peas
- Place Meat, Onions, Potatoes, Apple, Curry powder and Chicken Broth into the slowcooker.
- Cover with lid and cook for 8 hrs. on low, or 5 hrs on high
- Stir in rice and peas. Cook for an additional 20 min.
How can you not like a recipe that comes with only 3 steps! I served mine with some lovely warm Naan bread – lovely. Next time I will try it with regular rice, or make the rice on the side, as it was a fluke that I had minute rice in my pantry this time.
In an effort to get myself and my house more organized for “back-to-school” madness, I signed myself up for the Canadian Family Magazine “Clutter Control Bootcamp”, which lead me to also sign up for their “slow-cooker challenge.” It’s a pretty simple challenge – they e-mail me 4 – 5 slow-cooker recipes each week and I have to make at least one. The recipes are all simple, with minimal steps and easy to find ingredients – perfect for a busy weeknight meal, after you’ve been running around all day. I decided to make the Ginger Pork Wraps for week 1 challenge. They were a hit – I had everything prepped and in the slow-cooker in 5 min, and the kids even loved them. This was a hit all around, and I’m already looking forward to this week’s challenge. Don’t ask how the clutter control bookcamp is going…
- 1/4 cup hoisin sauce
- 3 tbsp grated ginger root
- 3 tbsp liquid honey
- 1 boneless pork shoulder roast (about 2 1/2 lbs)
- 1/2 cup shredded carrots
- 2 1/2 cups shredded cabbage
- 3 green onions
- 2 tbsp rice vinegar
- 10 10″ flour tortillas
- In a bowl, combine sauce, ginger and honey.
- Place roast in slow cooker and brush with sauce to coat.
- Cover and cook on low for 8 -10 hours or on high for 4 – 5 hours, until meat is tender and can be pulled apart with a fork.
- Once pork is done, pull meat into shreds using two forks.
- In a bowl, combine cabbage, carrot, green onion and rice vinegar.
- To serve, spread cabbage mixture in wrap and top with pork mixture, rolling wrap up tightly.
Note – I was pressed for time, so I cheated out and used a packaged “coleslaw” salad mix – which had the cabbage and carrot mixed together.