Category Archives: Grains

Banana Oat Muffins

photo (3)These muffins are  so d.e.l.i.c.i.o.u.s. and only contain a few simple ingredients. Plus they are low-fat and flour-free, so they are a great snack or breakfast for people with celiac disease, gluten intolerance, heart disease, high cholesterol, diabetes, and well, anyone!

I should call they lazy day muffins, because they are so easy to make. You don’t have to mix anything yourself and you only have to clean 2 things when you are done – a food processor and a muffin tin. I am pretty sure they took 10 minutes from start to oven.

The recipe is a modification from “Keeping up with the Joneses” blog. I made their original recipe last week – it turned out ok but I knew it needed some tweaking. This version turned out perfect, so give it a try!

Simple Banana Oat Muffins

photo (1)


  • 2 1/2 cups of old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1 cup of fat-free plain yogurt
  • 2 eggs
  • 3 ripe bananas


  1. Preheat oven to 350F and spray a muffin tin with cooking spray.
  2. Place oats in a food processor and pulse until they are very fine chunks – not quite flour, but very small pieces.
  3. Add the baking powder, baking soda, and sugar. Pulse a few times to mix.
  4. Add the remaining ingredients and then let the food processor do the rest of the work! Process until well blended.
  5. Fill the muffin tins nearly full with batter.
  6. Bake for 20-25 minutes, or until the top and edges are lightly browned (I did 25 minutes).


I am so excited right now – I don’t know if it is from the mug of coffee I just finished or because I have found so many amazing recipes for Thanksgiving that I just can’t wait to share! Every year my parents host Thanksgiving. About 8 years ago I asked if I could help cook. This was around the same time I became very interested in nutrition, so my ulterior motive was to turn our traditional WI thanksgiving into a more wholesome, healthful, and nutritious meal.  Thankfully that first successful year has turned into tradition of homemade pies, fresh vegetables, and made-from-scratch cranberry sauce.

Each year I search for new recipes to try. In the last few weeks I have found dozens of fall dishes that I can’t wait to try (but will likely have to with this thing called medical school in my way). Here are some of the favorites I have found so far. As I make them, I will post the recipes with notes about how they were.








Quinoa Casserole

Crock Pot Quinoa Casserole by a Year of Slow Cooking


  • 1 1/2 cups quinoa
  • 3 cups broth
  • 1 T olive oil
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 sliced or chopped almonds
  • 1/3 cup dried unsweetened cranberries
  • handful of baby spinach
  • 1 cup baby tomatoes, halved or quartered depending on size
  • 1/2 block feta cheese, crumbled


  1. Rinse the quinoa in a fine strainer until the water runs clear. Dump it into 4-6 qt crockpot.
  2. Add 1 tablespoon of olive oil and mix it around. Add chicken or vegetable broth, the salt, and cinnamon. Stir in almonds and cranberries.
  3. Cover and cook on low for 4-6 hours. The quinoa is done when you can fluff it with a fork and it is tender. The liquid should be pretty well absorbed, similar to how you know rice is done.
  4. Fluff the quinoa with a fork, and add the baby tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.

Crockpot Stuffing

Perfect Homemade Crockpot Stuffing by A Year of Slow Cooking


  • 1 loaf of whole wheat bread, lightly toasted in the oven
  • 1 large yellow onion, diced
  • 1 cup celery, diced
  • 1 cup tart apple, peeled and diced
  • 1/4 cup butter, melted (we used a canola oil-butter spread)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cup chicken or vegetable broth
  • 1 T ground sage
  • 1 tsp ground marjoram
  • 1/2 tsp savory
  • 1/2 tsp thyme
  • 1 tsp pepper


  1. Spray a 6 qt crockpot with cooking spray.
  2. Toast the bread slices in the oven at 300 degrees for about 20 minutes – watch closely!
  3. While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.
  4. When the bread is done, cut into 1/2 inch size-or-so cubes and add to crockpot; mix well.
  5. When the bread is coated nicely, pour in 1 1/2 cups of broth.
  6. Cover and cook on high for 2 hours. Stir when finished.
  7. If you’d like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.

Stuffed Peppers

Vegetarian Stuffed Peppers by A Year of Slow Cooking


  • 6 bell peppers
  • 1/2 cup prepared or premade pasta sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (8-ounce ) can corn
  • 1 small onion, diced
  • 2 cups cooked long grain rice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/3 cup water


  1. Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese.
  2. Mix well to combine and fill peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.

Sun-dried Tomato Risotto

Sun-dried Tomato Risotto by A Year of Slow Cooking
With small adjustments


  • 1/2 cup sun-dried tomatoes in oil
  • 1 1/2 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 cup feta cheese


  1. Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.
  2. Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender
  3. Remove the lid of your cooker and stir in feta cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving
Leave a comment

Posted by on January 16, 2012 in Crock Pot, Grains


Peanut Butter Chicken

Peanut Butter Chicken by A Year of Slow cooking


  • 1 1/2 pounds boneless, skinless chicken, cut in chunks
  • 1/2 cup natural peanut butter
  • 1 red bell pepper, seeded and sliced
  • 1 large onion, coarsely chopped
  • 1 tablespoon ground cumin
  • 1 lime, juiced
  • 1/4 cup low sodium soy sauce
  • 1/2 cup chicken broth


  1. Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that’s just fine).
  2. Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.

Slow Cooker Rice


  • 1T butter
  • 1 cup rice
  • 2 cups water
  • A pinch of salt
 The Directions:
  1. Rub butter on the inside of your crockpot stoneware
  2. Put in rice
  3. Stir in water and salt
  4. Cover and cook on high for 2-3 hours, checking every 45 minutes or so.
 The original author wrote: “I cooked the above batch for 2 hours, 15 minutes and checked on it twice.”
Leave a comment

Posted by on January 6, 2012 in Chicken, Crock Pot, Grains