Archive for the ‘Desserts’ Category
Sure, we all enjoy the warmth and joy that Summer often brings us. But, for many of us here in Pennsylvania, Autumn is the signal for the upcoming hunting season. Not everyone is headed out into the woods for game, so this is dedicated to those who like a short hike, or maybe do some camping on an “Indian Summer” day or weekend. Breaking out the solar oven to make some stew is a fun goal.
In our area, campfires will be aglow many nights in the near future, and even in many residential backyards. Lots of folks will attempt to cook food over these smokey fires without even considering the multitudes across the globe that do that daily to feed their families. “Preppers” usually have a better grasp of that whole concept. That’s why solar cooking can help everyone.
With lots of sunny Fall days ahead, this time of year is wonderful for solar cooking. Today we’re showing you our recipe for solar beef stew. More care is needed to refocus the oven and usually a little more cooking time, since the sun’s rays are longer and the angle lower. But, rest assured, your solar oven will still work very well without using wood or any fossil fuels to cook a great meal.
So, here’s our recipe for a simple and delicious solar beef stew:
Just thoroughly mix this altogether in the 3 quart stoneware pot: 1, 2-2 1/2 lb pkg of stew meat, 1 chopped medium onion, 1-1 celery stalks, 1-2 carrots, 2 cubed small potatoes, 1/4 cup of beef broth,1 tbsp Italian seasoning, 1/2 tsp red pepper (or black), 1 tsp paprika, 2 tbsp olive oil (or cooking oil), 1 tsp worcestershire sauce, 1 small can of cream of mushroom soup. Let stand alone in good sunshine for about 6 hours. Refocus the oven periodically to keep temperature up and cooking time shorter.
And, don’t forget the goodies & go-alongs! Fall is a great time to make various breads, muffins and cakes in your oven.
Maybe you are not the type to build your solar oven. Want to get one that eats sunshine like a carnivore eats meat, and that is inexpensive, as well as very reliable? If so, take a look at the Solavore Sport. It comes as a kit with about all you need to get started except the food. Thousands of people across the world are enjoying the benefits of using it as an outdoor solar oven. It is a very portable solar oven, so survivalists and campers/backpackers love it. It has helped countless third world inhabitants remain safe from the hazards of smoke inhalation while cooking meals over an open fire.
This large solar oven is really a wonderful solar oven design. It has a large cooking chamber and allows for much food to be prepared on the given sunny day. Temperature in the chamber can easily reach 300 degrees F, without the use of reflector! It is a very well insulated double box solar oven. The Solavore can be your solar oven AND grill. So much food can be made in it!
Meat dishes, desserts, breads, soups and loads of other great meals can come out of the Solavore.
With a Solavore Sport Solar Oven, it’s an easy way to enter and win in the Green Lifestyle.
Oh the variety and solar oven designs out there these days! You can get a parabolic that will have your ham & cheese sandwich done in seconds, or burnt to ashes if you don’t watch it. The wonderful evacuated tube models can sometimes cause food to suffer similarly, if you don’t mind them. For some panel cookers, especially depending on your latitude, you may be waiting awhile for thorough cooking. Don’t get me wrong, all these models serve their purpose very well!
With a double box solar oven, it is very difficult, to impossible, to burn any food. The other advantage of a big solar oven, like a box style cooker, is the generally large cooking chamber. If properly focused, and with plentiful sunshine, the box cooker usually only requires a few hours to prepare a typical meal. Depending upon the model, you can usually get a couple pots of food cooking simultaneously. This allows for bigger portions and servings for family and guests. This is an advantage not always used, especially if you may be hiking on a trail alone, on the beach with friends, or simply your back patio.
The other great advantage of a solar box oven, is that often the pots or baking pans can be stacked in the cooking chamber. For example, you may have a 3 quart pot of stew in there, but can also set a 9 inch baking pan, or cookie sheet into the chamber. It’s great! You can have your main course as well as dessert!
With some big solar ovens, like the Solavore Sport, three items, sometimes four, can be cooking: two, 3-quart pots plus the aforementioned cookie tray, baking pan, bread pan, etc. It’s easier than you may think to accomplish this.
Here’s how it can look in the Solavore Sport Oven:
In this oven, it’s easy to stack up the trays, plates, pots and pans. While remaining a light-weight and very portable solar oven, this model has a large chamber to cook loads of food simultaneously. Here’s how it all turned out:
So, if you have a large, double box solar oven, give stacking a fair try. Sometimes it takes more than one chance to be successful. But the rewards of cooking several meals at the same time are really enjoyable.
Using your Solavore Sport on a bright sunny day, can yield some festive results. Today’s menu included Mexican Stuffed Peppers and Brownies Plus. In the nice Summer sunshine, the Solavore easily attained a 275 F temperature and was able to bake our two selections in just under 4 hours.
The Brownies Plus, were compliments of a Betty Crocker mix, with the addition of just 2 tablespoons of raisins, a dash of crushed red pepper and a handful of chopped walnuts. They baked in 1.5 hours. Our guests loved them!
The stuffed pepper recipe is adapted from a wonderful solar cookbook,Solar Cooking for Home & Camp, by Linda Yaffe (“Tex-Mex Stuffed Peppers”), and is simple to create. Here it is:
Recipe for Mexican Stuffed Peppers: Mix: 1 clove garlic chopped, or 1 tbsp minced garlic, 1 small onion coarsely or finely chopped (your preference), 2 cans (14oz) refried beans (about 30oz), 1 teaspoon paprika, 1/2 teaspoon crushed red pepper, 1/2 tsp salt (recipe, but we don’t normally cook with salt), 1 tbsp Italian seasoning, 4 ounces of Monterrey Jack cheese, finely diced.(mix altogether in bowl), core 4 large bell peppers sliced in half lengthwise. Stuff peppers with the mixture, place into oiled 3 qt pot and then pour a can (12 oz) of enchilada sauce over it all and cover with lid (Old El Paso does a good job). In decent sunshine, your peppers will be ready in about 4 hours. This is a filling meal and should satisfy your vegetarian friends.
Hope you enjoy these solar-made dishes as much as we did with our guests.