You can save 27% off of the cover price by clicking the link above and ordering through amazon.ca. Me, my wife and my creditors will thank you for the small portion of the proceeds I receive from leading you to the sale. Also in this podcast, a visit to the Food For Thought archives and February 2006.
In this episdode I talked about the resurgence of Slow Cookers as a method of cooking and featured recipes from a book by Judith Finlayson called The Healthy Slow Cooker. (Click on the link to purchase from Amazon.ca and save 37%!)
I haven’t used a slow cooker in ages, but I’ve made 3 recipes from the book, all with great results. Here’s the one for Apple Oatmeal with Wheat Berries, a great way to wake up in the morning, with breakfast already made!
Ingredients:
1 and 1/2 cups steel-cut oats
1/2 cup wheat berries
2 apples, peeled, cored and chopped
1/2 tsp ground cinnamon
1/2 tsp vanilla
3 1/2 cups water
1 cup cranberry or apple juice
This works well in a small, slow cooker, but I used my large one and just cut the cooking time by a couple of hours. First, grease the slow cooker stoneware with butter, margarine or oil. In the cooker, combine the steel-cut oats, wheat berries, apples, cinnamon and vanilla. Add water and juice. Cover and cook on High for 4 hours or on Low for 8 hours or overnight. When ready to serve, stir well, spoon into bowls and top with fruit, nuts or sugar of your choice.
My slow cooker is from Breville. The company is from Australia, and features excellent design along with sturdy construction. 
I already have an excellent electric grill/griddle combination I use for steaks, breakfasts, whatever! Anyway, the slow cooker is finished in brushed stainless steel and looks so good you won’t be embarassed to have it sit on your countertop, unlike the ‘flowery’ designs of the past. That is, unless you’re into retro. This one retails for about 50-60 dollars, with a 5.3 quart capacity. Now here’s kind of a fun site from the original Crock-Pot company, Rival. The link goes to a history of Crock-Pots, and guess what? You can even order a slow cooker with your favourite NASCAR driver featured on the exterior!!!
This week on Food For Thought, the story of Vancouver chef Rob Feenie’s career and how this one-time Iron Chef champion is now the ‘food concept architect’ for Cactus Club Cafes. Read the press release at the company website while you listen to the mp3 of the 5-minute documentary by clicking here . 
