When A Child Has Diabetes. Denis Daneman

up to two days and reheat portions in the microwave.

      VEGAN FRIENDLY

       MAKES 8 SERVINGS

       •Works best in a small (3½ quart) slow cooker (see Tips, below)

       •Greased slow cooker stoneware

1 cup	millet (see Tips, page 21)	250 mL
3 to 4 cups	enriched rice milk (see Tips, below)	750 mL to 1 L
3	apples, peeled, cored and chopped	3
¼ tsp	salt	1 mL

      1.In prepared slow cooker stoneware, combine millet, rice milk, apples and salt. Cover and cook on High for 4 hours or on Low for 8 hours or overnight. Stir well and spoon into bowls.

Tips

      If you are cooking this cereal in a large oval slow cooker, reduce the cooking time by half.

      Use plain or vanilla-flavored rice milk. Vary the quantity to suit your preference. Three cups (750 mL) produces a firmer result. If you like your cereal to be creamy, use the larger quantity.

       Variation

      Use half millet and half short-grain brown rice.

Breakfast Rice

      Simple yet delicious, this tasty combination couldn’t be easier to make.

      VEGAN FRIENDLY

       MAKES 10 SERVINGS

       •Works best in a small (3½ quart) slow cooker (see Tips, below)

       •Greased slow cooker stoneware

1 cup	brown rice	250 mL
4 cups	vanilla-flavored enriched rice milk	1 L
½ cup	dried cherries or cranberries	125 mL

      1.In prepared slow cooker stoneware, combine rice, rice milk and cherries. Place a clean tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 4 hours or on Low for up to 8 hours or overnight. Stir well and serve.

Tips

      If you are cooking this cereal in a large oval slow cooker, reduce the cooking time by half.

      Made with this quantity of liquid, the rice will be a bit crunchy around the edges. If you prefer a softer version or will be cooking it longer than 8 hours, add ½ cup (125 mL) of water or rice milk to the recipe.

       Variation

      Use half rice and half wheat berries.

       Mindful Morsels

      Few foods are more ubiquitous than rice, which is eaten around the world. Although many people consume white rice, brown rice is far more nutritious. A complex carbohydrate, it contains much more fiber than white rice, as well as B vitamins and minerals such as manganese, selenium and magnesium. Because it also contains essential oils, which become rancid at room temperature, brown rice should be stored in the refrigerator in an airtight container.

Whole Wheat Soda Bread

      This homey bread is easy to make and is a delicious accompaniment to many main course dishes.

      VEGETARIAN FRIENDLY

       MAKES 1 LOAF (8 SLICES)

       •Large (minimum 5 quart) oval slow cooker

       •Lightly greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6 cup (1.5 L) soufflé or baking dish (see Tips, below)

1 cup	whole wheat flour (see Tips, below)	250 mL
1 cup	all-purpose flour	250 mL
¾ tsp	baking soda	4 mL
¾ tsp	salt	4 mL
1¼ cups	buttermilk	300 mL

      1.In a large bowl, mix together whole wheat and all-purpose flours, baking soda and salt. Make a well in the center, pour buttermilk into well and mix just until blended; do not overmix. Spread into prepared pan.

      2.Cover pan tightly with foil and secure with string. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 2½ to 3 hours, until bread springs back when touched lightly in the center. Unmold and serve warm.

Tips

      This bread, like the others in this book, can be made in almost any kind of baking dish that will fit into your slow cooker. I have a variety of baking pans that work well: a small loaf pan (about 8 by 4 inches/20 by 10 cm) makes a traditionally shaped bread; a round (6 cup/1.5 L) soufflé dish or a square (7 inch/17.5 cm) baking dish produces slices of different shapes. All taste equally good.

      Whole wheat flour quickly becomes rancid at room temperature and should be stored in the freezer. It will keep for up to a year and can be used directly from the freezer.

       Mindful Morsels

      Substituting whole wheat flour for some or all of the white flour in any recipe is a healthful strategy. Unlike all-purpose flour, whole wheat flour includes all three nutrient-rich parts of the wheat berry: the bran, the germ and the endosperm. (White flour uses only the endosperm.) Whole wheat flour has more protein, fiber, niacin, pantothenic acid and vitamins E and B₆ than white flour. It is also much higher in magnesium and zinc. The fiber in whole wheat flour is one of its most valuable attributes.

Caraway Soda Bread

      I love the caraway flavor in this classic Irish soda bread. It makes a great accompaniment to hearty soups and stews.

      VEGETARIAN FRIENDLY

       MAKES 1 LOAF (8 SLICES)

       •Large (minimum 5 quart) oval slow cooker

      •Lightly greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6 cup (1.5 L) soufflé or baking dish (see Tips, below)

1 cup	whole wheat flour	250 mL
1 cup	all-purpose flour, Скачать книгу В начало < 2 3 4 5 6 7 8 9 10 11 > В конец