• A Selection of The Best Rated Rice Cookers - Steamers - Slow Cookers and Fuzzy Logic Cookers..

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Seeing your response to our Aroma giveaway hosted by Colleen @ My Vegan Gluten-Free Life and all new followers and likes we got (thanks!), I got the urge to share this delicious, healthy and simple rice cooker omelet recipe with you. I made one yesterday in our very basic rice cooker, but instead of asparagus (not in season here) I used golden hand picked chanterelle mushrooms (just around the corner) and minced shallot.

This is is the original Asparagus & Swiss Cheese “Omeletatta” recipe from the 5 Plus 5 recipe book by Aroma. Prep: 5 min. Total: 25 min. Serves four as a entree or side-dish.

Have on hand: Butter, Salt and pepper, to taste.

Rice-Cooker-Omelette 4 thin spears fresh asparagus, cut into 1-inch pieces

6 large eggs, beaten with a dash of salt and pepper

1/2 cup shredded Swiss cheese

1 tsp. fresh thyme leaves (or your preferred herb)

1 green onion, chopped

Press the Cook button on the rice cooker and melt the butter. Add the asparagus (or your choice) and saute for about 4 minutes, stirring occasionally. Pour the eggs over the asparagus and scatter the remaining ingredients over the eggs. Close the lid and Cook for 12 to 14 minutes, or until the eggs are set. Slide the omelet onto a large serving plate, cut into large wedges and serve at once or cold.

I would not include the thyme in this recipe as it tends to dominate the tasty asparagus. I would use nothing but a pinch of salt & pepper and sprinkle some fresh parsley or basil on on top when serving. Fresh asparagus is a treat so why spoil it.

This way you can make any omelet of your choice, seafood, ham or a Spanish omelet depending on the ingredients you have at hand. Of course you can also cook other egg dishes like scrambled eggs, tortillas, poached or american fried rice in your rice cooker.

A tip when you make a omelet or bake a sponge cake. Closing the lid bakes as a owen but doesn’t brown and keeps the moisture enclosed. Full bread should be turned over and cooked again for a time depending on the amount of dough.

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Slow-cookers are a great complement to today’s busy lifestyles. Once the ingredients are added, the meal cooks itself. This collection brings together a huge number and variety of recipes that show off the value, ease, and versatility — not to mention delicious taste — of this cooking method.

Some examples of Slow Cooked Beef Stews:


Family Beef Stew
A simple yet satisfying beef stew; serve over noodles, if you like.
4 entrée servings
1 pound beef round steak, cut into strips (1/2-inch)
1 cup reduced-sodium fat-free beef broth
1⁄2 cup dry red wine or beef broth
2 cups cut wax or green beans
2 each: cubed medium potatoes, small onions cut
into wedges
3 carrots, thickly sliced
3/4 teaspoon dried thyme leaves
Salt and pepper, to taste
1. Combine all ingredients, except salt and pepper, in
slow cooker; cover and cook on low 6 to 8 hours.
Season to taste with salt and pepper.

Country Beef Stew
This slow cooked stew is delicious served over noodles or rice.
4 entrée servings
2 pounds lean beef stew meat, cubed
1 cup each: reduced-sodium beef broth,
cubed parsnip, chopped onion, celery
1⁄2 cup dry red wine or beef broth
2 cups each: cubed unpeeled red potato,
thickly sliced carrots
3 cloves garlic, minced
2 tablespoons tomato paste
1⁄2 teaspoon each: dried thyme and rosemary leaves
1 large bay leaf
1⁄2 cup frozen peas, thawed
2 tablespoons cornstarch
1⁄4 cup cold water
Salt and pepper, to taste
1. Combine all ingredients, except peas, cornstarch, water, salt, and pepper,
in 6-quart slow cooker; cover and cook on high 4 to 5 hours. Add peas,
turn heat to high, and cook 10 minutes; stir in combined cornstarch and
water, stirring 2 to 3 minutes. Discard bay leaf; season to taste with salt and


Included in this book are more than a thousand Slow Cooker recipes — all thoroughly tested — for appetizers, entrees, side dishes, breads, sandwiches, and desserts.


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