Friday, December 25, 2015

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal


2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).

Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Source: The Yummy Life

From Food Network, just simply add 1 cup steel cut oats with 1 cup dried cranberries, 1 cup dried figs and 4 cups water and 1/2 cup half and half. Cook 8 hours on low. I'm going to substitute raisins for cranberries and add the spices and flax seed from above and use water instead of half and half.

Tuesday, November 3, 2015

Butternut Squash Lentil Soup

8 cups veggie broth
1 yellow onion, chopped
2 cups red lentils, rinsed
1 cup sliced celery stalks
1 cup large carrots, peeled and sliced
1 pound (3 cups) butternut squash, peeled and diced
1 cup turnip, peeled and diced
2-3 cloves garlic, minced
1/2 teaspoon nutmeg


Add all ingredients to the slow cooker, and secure the lid.
Turn it on low, and leave for eight hours (or on high for five hours).

Credit: Popsugar

Changes: I just substituted 1 cup parsnips for the turnip and it was better. Also, add more salt and about 1-2 tbsp mustard to the recipe.