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So Much On My Plate, Friday, January 13th:
Today 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.
I haven’t used a slow cooker in ages, but over the past week 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 a 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 new 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.
