Deluxe Crockpot Oatmeal
(7 servings) Printable Version
1 cup quick cooking oats
2 cups milk
1/4 cup brown sugar
1 Tablespoon butter - melted
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup finely chopped apple
1/2 cup raisins and/or dates
1/2 cup chopped walnuts or almonds
Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours (*please see notes below). Stir before serving.
Great served with milk.
What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With aid of a Crockpot, it's easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed.
Mr Breakfast would like to thank Oatmeal Man for this recipe.
Recipe number 16. Submitted 4/12/2002.
Connect With Mr Breakfast:
MrBreakfast At FaceBook Mr Breakfast On Twitter
Latest Breakfast Lover Comments for Deluxe Crockpot Oatmeal
Overall Average Rating = 4 (out of 5)
Based on 35 votes.
View all 47 comments for this recipe.
Recipe Rating (out of 5):
You can use Quick Oatmeal, just make sure you leave the Crockpot on Warm over night. I double the recipe and added another 1/2 cup of milk because it didn't look like enough liquid. And don't forget to spray the sides of the Crockpot with Pam before you put in the ingredients. With all the notes I provided it turned out great and not to much liquid was leftover. Otherwise it was wonderful to wake up to this on a rainy morning in Portland, OR.
Sunday, January 29, 2012
Tuesday, December 20, 2011
Gluten-Free Irish Soda Bread
Gluten-Free Irish Soda Bread
1 1/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumbly, but amazingly, this one is very nice and chewy. This will defenantly go in my recipe book! Like others have said, it needs to be about a total of 35 to 40 minutes cook time.
1 1/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumbly, but amazingly, this one is very nice and chewy. This will defenantly go in my recipe book! Like others have said, it needs to be about a total of 35 to 40 minutes cook time.
Lentil Curry
Lentil Curry
1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper
Directions:
1
Rinse lentils in strainer and sort through, removing debris.
2
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3
Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
4
Add curry powder and mix to bring out its flavour.
5
Add rinsed and drained lentils, broth and tomatoes.
6
Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7
Add cilantro and season with salt and pepper to taste.
8
Serve over rice / toast / etc.
9
Notes:.
10
I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11
I play fast and loose with the quantities - very forgiving recipe.
12
Servings are a guess, I tend to make lots and use up all the vegies I can find.
1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper
Directions:
1
Rinse lentils in strainer and sort through, removing debris.
2
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3
Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
4
Add curry powder and mix to bring out its flavour.
5
Add rinsed and drained lentils, broth and tomatoes.
6
Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7
Add cilantro and season with salt and pepper to taste.
8
Serve over rice / toast / etc.
9
Notes:.
10
I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11
I play fast and loose with the quantities - very forgiving recipe.
12
Servings are a guess, I tend to make lots and use up all the vegies I can find.
Edamame Lo Mein
Edamame Lo Mein
1 (10 ounce) package rice noodles
2 cups frozen edamame (shelled)
1 teaspoon sesame oil or 1 teaspoon olive oil
4 green onions , sliced
1 cup mung bean sprouts
1 red bell pepper , sliced
1 small zucchini , grated
2 carrots , grated
1 portabella mushroom , sliced
3 tablespoons peanuts , chopped (optional)
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1 garlic clove , crushed
1 lime, juice of
1 teaspoon ginger , minced, grated, ground
1 tablespoon peanut butter
2 tablespoons cilantro
Directions:
1
Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
2
Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
3
Whisk the remaining ingredients together in a medium bowl to form the sauce.
4
Toss the noodles, veggies and sauce together. Garnish with cilantro.
Read more: http://thai.food.com/recipe/edamame-lo-mein-293541#ixzz1h9HlrM4w
1 (10 ounce) package rice noodles
2 cups frozen edamame (shelled)
1 teaspoon sesame oil or 1 teaspoon olive oil
4 green onions , sliced
1 cup mung bean sprouts
1 red bell pepper , sliced
1 small zucchini , grated
2 carrots , grated
1 portabella mushroom , sliced
3 tablespoons peanuts , chopped (optional)
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1 garlic clove , crushed
1 lime, juice of
1 teaspoon ginger , minced, grated, ground
1 tablespoon peanut butter
2 tablespoons cilantro
Directions:
1
Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
2
Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
3
Whisk the remaining ingredients together in a medium bowl to form the sauce.
4
Toss the noodles, veggies and sauce together. Garnish with cilantro.
Read more: http://thai.food.com/recipe/edamame-lo-mein-293541#ixzz1h9HlrM4w
Sweet Curry Chickpea Casserole
Sweet Curry Chickpea Casserole
1 (15 ounce) can chickpeas
3/4 cup coconut milk
1 cup water
3/4 cup red onion , chopped
1 large sweet potato , diced
1 apple , diced
2 garlic cloves , minced
1/4 teaspoon ginger
1/2-1 tablespoon curry
1 teaspoon dried mustard
1 teaspoon cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice
Directions:
1
Mix all of the ingredients into a casserole dish. Cover.
2
Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3
Alternative: slow cook for 6 hours on low instead of baking.
4
Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.
1 (15 ounce) can chickpeas
3/4 cup coconut milk
1 cup water
3/4 cup red onion , chopped
1 large sweet potato , diced
1 apple , diced
2 garlic cloves , minced
1/4 teaspoon ginger
1/2-1 tablespoon curry
1 teaspoon dried mustard
1 teaspoon cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice
Directions:
1
Mix all of the ingredients into a casserole dish. Cover.
2
Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3
Alternative: slow cook for 6 hours on low instead of baking.
4
Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.
Quinoa Mexi 6-Layer
Quinoa Mexi 6-Layer
1 cup quinoa
2 teaspoons olive oil
1 lb extra lean ground beef
1 small onion , chopped
1 -2 garlic clove
1 teaspoon coriander
2 teaspoons chili powder
2 teaspoons oregano
4 -6 dashes hot sauce
1 (14 ounce) can corn , drained
1 (19 ounce) can black beans , rinsed
1 (28 ounce) can whole tomatoes , broken up by hand
1 cup Herdez red salsa
3/4 cup soy cheese
Directions:
1
Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
2
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
3
Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
4
Spread quinoa in a large baking dish.
5
Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
6
Bake at 450°F for 20 minutes.
7
Broil for an additional 3-5 minutes to turn the cheese golden.
Read more: http://www.food.com/recipe/quinoa-mexi-6-layer-ww-core-302218#ixzz1h9GZVgeA
1 cup quinoa
2 teaspoons olive oil
1 lb extra lean ground beef
1 small onion , chopped
1 -2 garlic clove
1 teaspoon coriander
2 teaspoons chili powder
2 teaspoons oregano
4 -6 dashes hot sauce
1 (14 ounce) can corn , drained
1 (19 ounce) can black beans , rinsed
1 (28 ounce) can whole tomatoes , broken up by hand
1 cup Herdez red salsa
3/4 cup soy cheese
Directions:
1
Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
2
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
3
Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
4
Spread quinoa in a large baking dish.
5
Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
6
Bake at 450°F for 20 minutes.
7
Broil for an additional 3-5 minutes to turn the cheese golden.
Read more: http://www.food.com/recipe/quinoa-mexi-6-layer-ww-core-302218#ixzz1h9GZVgeA
Crêpes (Palatschinken
Crêpes (Palatschinken
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
Subscribe to:
Posts (Atom)