Posts Tagged ‘dutch ovens’
As an avid solar chef, sometimes it is really difficult to find that time for your solar- powered passion. Then, once you have found a few hours on a sunny day to create your newest delectable solar cuisine, it seems like the day just flew bye. It did! So, the answer is to “milk” out that time, that is; make the most of it. This way, everyone will have a better time.
To better utilize this cooking “event”, try taking only a few minutes during the week to plan your solar meals. It might be a weekday or the weekend when you do this. It will depend on your schedule. We are all busy people these days. Remember to jot down with the planned meal, any essential ingredients that you may need to pick up at the market. If you already like to cook, solar or otherwise, your cabinets and refrigerator are probably stocked with most needed items. Also, as mentioned in our previous posts, consider checking the weather report for the week to better plan your set up time for the solar cooking.
One other way to enhance the solar cooking day is to consider the solar ovens to be used and know how many will be at the table. If you have more than one oven or cooker, you can cook up a storm! Of course, depending on the other factors we have mentioned, which solar cooker you use for what food, can make a difference.
For those survival enthusiasts who cannot get enough “milk”, try out this stuff to get you through it.
It is a great sunny day, so let’s cook up a batch of food to last a few days. In the All American Solar Oven, we’ve prepared another South of the Border favorite, Mexican Rice. Since the Sun Oven’s chamber is large enough, and it reaches 300 degree temperatures in a short time, rice of any kind is always a good option.
Mexican Rice recipe: Adapted from “Adventures in Solar Cooking”, by Jackass Jill (Spanish Rice)
Mix all in a bowl: 1/2 cup water, 1 Tbsp chili flakes, 1 bell pepper diced, 1/2 onion diced, 1 cup of long grain white rice, 2 small celery stalks diced, 1 tsp paprika, 1 tsp cumin, 1 tsp salt (optional), 1 large Tbsp chili powder, 1 small can of diced tomatoes with green chiles , 1 can tomato sauce (16 oz) 1 tsp oregano, 1 Tbsp minced garlic, 1 lb of extra lean ground beef. Once thoroughly mixed, put into the 3-quart dutch oven and place into solar oven.
In good sunshine, this will be ready in 4 hours. The day we prepared it, we had some passing clouds and it took about 5 1/2 hours. To make this really tasty, we sprinkled some “fiesta cheese” on top of the rice about 1/2 hour before removing it from the oven. However, you can use the cheese of your choice, or just eliminate it altogether. We do recommend getting the best extra lean ground beef for the dish to make it less greasy.
This meal came out great for us. We were able to share some with friends and family and are already being asked to make another batch. If you are skeptical of solar cooking, or don’t want to spend money for a commercially available solar cooker, without more information, try picking up a book about it. There are several inexpensive and good ones available here.
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.