as quickly as possible.
•Do not reheat food in the slow cooker.
Testing for Safe Temperatures
If you are concerned that your slow cooker isn’t cooking quickly enough to ensure food safety, try this simple test. Fill the stoneware insert with 8 cups (2 L) of cold water and set the temperature to Low for 8 hours. Using an accurate thermometer (and checking quickly, because the temperature drops when the lid is removed), ensure that the temperature of the water is 185°F (85°C). If the water has not reached that temperature, the slow cooker is not heating food fast enough to avoid food safety problems. If the temperature is significantly higher than that, the appliance is not cooking slowly enough to be used as a slow cooker.
Leftovers
Cooked food can be kept warm in the slow cooker for up to 2 hours. At that point, it should be transferred to small containers so that it cools as rapidly as possible, and then should be refrigerated or frozen. Because the appliance heats up so slowly, food should never be reheated in a slow cooker.
Nutrient Analysis
The nutrient analyses and accompanying America’s Exchanges and Canada’s Choices for the recipes were prepared by Food Intelligence (Toronto, Ontario) and Info Access (1988) Inc. (Don Mills, Ontario).
The calculations were based on
•Imperial measures and weights (except for food typically packaged and used in metric quantities).
•The smaller ingredient amount when there was a range.
•The first ingredient listed when there was a choice.
•The exclusion of optional ingredients and those in unspecified amounts or “to taste.”
For additional information about diet and diabetes, visit
Calculations of America’s Exchanges were based on the American Diabetes Association food exchange values in the table below. In these calculations, fiber is included in the carbohydrate value.
Canada’s Choices calculations were based on the Canadian Diabetes Association food choice values in the table below. Available carbohydrate (total amount less dietary fiber) is totaled for all ingredients and is reported as Carbohydrate Choices.
Breakfasts, Breads, Dips and Spreads
Apple Oatmeal with Wheat Berries
Creamy Morning Millet with Apples
Sumptuous Spinach and Artichoke Dip
Artichoke, Sun-Dried Tomato and Goat Cheese Spread
Hot Breakfast Cereals
Hot cereal is one of my favorite ways to begin the day, and happily, you can use your slow cooker to cook the cereal overnight. Just leave the slow cooker on Warm in the morning and everyone can help themselves.
VEGAN FRIENDLY
MAKES 4 SERVINGS
•These recipes work best in a small (maximum 3½ quart) slow cooker
•Greased slow cooker stoneware
| Hot Multigrain Cereal | ||
| 1 cup | multigrain cereal, or ½ cup (125 mL) multigrain 250 mL cereal and ½ cup (125 mL) rolled oats | 250 mL |
| ¼ tsp | salt | 1 mL |
| 4 cups | water | 1 L |
| 1 | all-purpose apple, peeled and thickly slicedWheat germ, optional | 1 |
1.In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apple. Cover and cook on Low for 8 hours or overnight. Add wheat germ, if using. Stir well and serve.
| Hot Oatmeal | ||
| 1⅓ cups | rolled oats | 325 mL |
| ¼ tsp | salt | 1 mL |
| 4¼ cups | WaterWheat germ, optional | 1.05 L |
1.In prepared slow cooker stoneware, combine oats, salt and water. Cover and cook on Low for 8 hours or overnight. Add wheat germ, if using. Stir well and serve.
Tip
Rolled oats, often called porridge when cooked, are probably the most popular breakfast cereal. For variety, try steel-cut oats, Irish oatmeal or Scotch oats, which have an appealing chewy texture.
Hot Multigrain