Rice Cooker Oats

I posted a while back on cooking oats in my crock pot. I liked that recipe, but have found a better one using my rice cooker.


Before heading to bed I load my rice cooker with 1 cup Oat Groats or Steel Cut Oats. Then for every cup of oats I add 3 cups water. I add a few table spoons of honey and cinnamon and raisins (if desired).


Set the rice cooker on warm all night and the oats will be ready and warm in the morning. They are not dry, but moist.


Rice Cooker Oats

1 cup oat groats or steel cut
3 cups water
honey to taste
cinnamon to taste
raisins (optional)

Crock-Pot Steel Cut Oats

I felt I was super mom with the Crock-pot the other day. I had soaked some red beans the day before, put them to cook all day. I separated the cooked beans in 2 quart jars, then the rest I made a red bean chili in the crock.

The 2 quarts of red beans will be for dinners later on in the week.

So, after the chili was done for supper that evening, I washed the crock and set it for breakfast!
It cooked all night and was warm and ready to eat when we woke. Easy peasy!!!

Crock-Pot Steel Cut Oats

2 cups steel cut oats
6 cups water
1/3 cups honey
1/2 cup raisins
2 tsp cinnamon (or more to your liking)

Stir all ingredients into crock and set for 6 hours and 30 minutes on low. My new wonderful crock has a timer and once the time is out it automatically sets to warm. Very nice.

You can check out my new crock and the vegetarian tortilla soup recipe here.

Tortilla Soup

My newest appliance now is a Crock-Pot. I think I have appliance issues. When will it stop? Are there meetings for these problems...is it real? Can anyone help me, or does anyone understand???

Well, I felt I (we as a family) needed an upgrade from our old crock. It was and still is a great appliance. I inherited it when I married my wonderful husband. He had it first and used it often as a bachelor, I'm sure. It's one with "low, high, off" and a plastic lid with lots of cracks. I had to put a towel on it when cooking. Really, it works, but...like I said, I have a problem.

My new Crock has a digital timer and when it is done...it goes to warm! Sweet!!! I like it. My fancy -shmancy rice-cooker has a sister...and it's a pretty red! :)

So, this post is supposed to be about the great recipe I cooked in my fancy-schmancy Crock-Pot. This recipe is adaptable for the stove or crock. I love this recipe and have been cooking it for years.

It has a list of ingredients, but I don't mind because a large majority are fresh. I like to chop and mix... other wise I guess you could go simple and use the frozen or canned or dried...your choice.
Tortilla Soup
1 can diced tomatoes
1 can enchilada sauce
1 med. onion chopped
1 bell pepper chopped
3-4 cloves of garlic (I love garlic! You can add more or less, or powder)
1 stalk celery chopped1 can chopped green chilies (optional)
2 cups water
14.5 oz veggie broth (or veggie bullion)
1 tsp cumin (be generous)
1 tsp chili powder
1 tsp salt (again, be generous)
1/4 tsp black pepper
1 bay leaf
1 can corn (or 10 oz. frozen corn)
1 can red beans
1 can pinto beans

Chop and put all ingredients into crock. You can add shredded cooked chicken if you like.



Serve with tortilla chips and pico de gallo with fresh line slices!

This is also a great dish to make ahead of time and take camping. Just put in jars and heat up at the camp site.