Archive for October, 2012
The truth about solar ovens (box style), is that you can cook just about anything in one. The folks in Third World countries are discovering how useful they are everyday. Many people throughout the globe still cook their dinners over wood fires. Often, they have to endure dangerous and treacherous conditions just to obtain this precious fuel.
However, in just a few decades, since the introduction of the Sun Oven and other popular commercially available solar ovens, many of these same populations are safely enjoying their food cooked by an abundant and free local energy source...the sun!Why don’t more people use these amazing sun-powered devices? After all, most commercial solar ovens are lightweight, durable, easy to transport and easy to use…just about anywhere! Like on your boat, or, …on the next snow day…
Whatever the situation, you can have a blast making your next culinary creation in a solar oven. It’s an appliance that’s made for having fun with family and friends.
Enjoying sun cooking is just hand-in-glove like enjoying any sunny day…except possibly, for the great tasting food!
Just wait until you open up your first pot of steaming, delicious food cooked by our star’s free energy.
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 tablespoons water
1 cup fresh cranberries (washed and cut in half, or frozen)
Autumn is in full swing; leaves are changing and falling by the handfuls. Soup is always a great menu item, but it just seems to be more appetizing in Fall and Winter. Here’s a great little vegetable noodle soup recipe that gives a great result from using your solar oven. This soup tastes great for either lunch or dinner.
3/4 cup of carrots
1 clove of garlic (smashed)
1 “dash” of salt
1 “dash” of cayenne/red pepper
1 “dash” of black pepper
1/4 medium sized onion, chopped
1 stock of sliced celery
1/2 cup of pasta ( 2 – 3 in pieces of broken up spaghetti, or orzo, etc.)
2 tbs of olive oil
4 cups of chicken broth (we prefer low sodium/1 quart box or 2 cans)
2 tbs of fresh chopped parsley
1 tbs lemon juice
What to Do:
Use a saucepan to warm the olive oil then put in the garlic, onion and vegetables. Dash in the salt and cook over medium heat for 5-10 minutes until ingredients are tender. Pour in the broth and bring to a low boil (on stovetop) for a few minutes. Put the mixture into your thin walled dark metal pot (3 qt.) cover with lid and set inside your preheated solar oven. It should only take 1 1/2 to 2 hours to make this tasty soup.
To add the pasta, cook and brown it separately in more olive oil, then open the oven, add it to pot. Add in some of the other seasoning ingredients also at this time, like the lemon juice and some Italian seasoning, basil, etc. Close everything up again and let the pasta cook through (8 minutes).
You may want to season it further with more salt and herbs..your choice. Our vegan friends may not approve, but we’ve also found this tastes great with some cooked chicken stirred into it. This solar soup serves well with those little whole wheat crackers, or bread sticks, even cheese sticks. It’ll warm you up
AND, maybe make your day. Thank you solar oven!
Blueberries are past their prime in our area, but when we spotted pints of them stacked at the local grocery store, we just couldn’t resist picking some up. The following is a blueberry cake recipe, from my wife’s family and uses buckwheat flour. Fortunately, we had some on hand since we had made a recent trip to one of our local Amish operated stores. Try this out in your solar oven and you’ll experience the rich texture and flavor of the buckwheat, along with the sweetness of the blueberries.
You will need to grease a 5 x 12 inch loaf pan, or use 2 small pans. A medium size mixing bowl and various measuring devices, spoons & mixers. And, don’t forget to preheat the solar oven.
- 1 “dash” of salt
- 4 tsp of baking powder
- 1 cup fresh blueberries
- 1/2 cup chopped pecans (although walnuts do fine too)
- Mix the eggs and sugar together and then add milk & vegetable oil.
- Next sift together the flour, salt, and baking powder. Then, combine both mixtures and completely blend. Slowly and methodically add in the fresh (or otherwise) blueberries and chopped nuts.
- Pour everything into the greased loaf pan(s). Put the pan into your preheated solar oven. With strong sunshine, with an oven temperature of 200 – 300 degrees, it will take about 2 1/2 to 3 hours to bake. Test it with a toothpick or knife and, when done, remove from the solar oven and set it aside to cool for about an hour. Before it’s completely cool, turn it out of the pan (easier to remove like this). Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. Enjoy!