Spaghetti Squash Curry

New Sun Oven

This is a tasty side dish that goes well with Indian style lentil soup or grilled meats.

Curried Spaghetti Squash

Ingredients

3 to 4 cups cooked spaghetti squash

1 tablespoon olive oil

2 teaspoons finely grated fresh ginger

1 teaspoon garam masala

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1/4 teaspoon salt

1/2 cup chopped fresh cilantro

Preparation

Set Sun Oven out to preheat.

Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft, about 1 hour. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle but still warm scrape the pulp out into a large bowl. You may have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.

Heat the oil in a large skillet. Add the ginger and garam masala and cook until fragrant, about 2 minutes. Add the lemon juice, honey, and salt. Remove from heat and add the warm spaghetti squash, tossing to coat. Adjust for salt and toss with the cilantro.

Makes 4 servings.

 

Solar Huevos Rancheros

Squash Rancheros

Cooked spaghetti squash keeps well in the fridge and can be used to make all sorts of quick lunches.

Spaghetti Squash Huevos Rancheros

Ingredients

2 cups cooked spaghetti squash

1 can (14-ounce) vegetarian refried beans

6 eggs, at room temperature

red or green salsa

hot sauce

Preparation

Set Sun Oven out to preheat. Spray six custard cups or a muffin tin with cooking spray; set aside.

Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle scrape the pulp out into a large bowl. You will have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.

Divide the squash evenly among the custard cups, pressing it up the sides like a pie crust, season with salt. Fill the squash lined cup with the beans, making a slight indentation in the center of each cup. Carefully crack an egg into cup. Season with salt and pepper. Place the cups in a baking pan. Use a second baking pan as a lid and bake the eggs in the Sun Oven until the whites are cooked, about 40 minutes. Top with salsa and hot sauce before serving.

Makes 6 servings.

Italian Day of the Dead Treats

Pan dei Morti

I’d almost forgotten about these seasonal cookies that show up this time of year in Italian bakeries and I admit, this recipe is a work in process. I’ll be fiddling with it until I get it right. The recipe I used was from an Italian website, hence the metric measurments. The result was good, but not quite as good as I remembered them. One thing for sure, out of the two batches I made, one in the gas oven due to clouds and the other in the Sun Oven, the latter was far superior. These cookies should be moist and chewy, the gas oven batch was too dry.

Pan dei Morti

Ingredients

150 grams (about 5-oz or 3/4 cup) raisins, set to soak in warm water

250 grams (about 9-oz) Italian lady fingers (savoiardi)

80 grams (about 3-oz) blanched almonds

150 (about 5-oz) all-purpose flour

150 grams (5-oz) sugar

20 grams (about 1/4 cup) unsweetened cocoa powder

1/2 teaspoon cinnamon

1 teaspoon baking powder

100 grams (about 3.5-oz) dried figs

50 grams (about 2-oz) pine nuts

2 egg whites, lightly beaten

About 1/4 cup sweet white wine or water

Powdered sugar

Preparation

Set Sun Oven out to preheat. Line baking racks or sheets with parchment paper or silicon mats.

Use a food processor to to grind the ladyfingers to a fine meal and transfer to a large bowl. Grind the almonds in the same processor and add to the ground lady fingers. Mix in the flour, sugar, cocoa powder, cinnamon baking powder. Use the processor to chop finely chop the figs and add them to the bowl. Drain the raisins, squeezing out excess liquid, and add to the bowl along with the pine nuts. Use your hands to mix in the egg whites and slowly add the wine until the dough forms, it should have the consistency of rolled cookie dough. Break off golf ball sized pieces of dough and flatten the into an oval shaped cookie on a lightly floured work surface. Bake the cookies in the Sun Oven 20 to 30 minutes. Cool on racks. Store in airtight containers. Dust with powdered sugar before servings.

Makes about 18 cookies.

 

Surprise Squash

Chili Squash

Stuffed squash is one of my favorite lunches. I really don’t follow a recipe when I make it. I just go with whatever leftovers I have in my fridge. It comes out different ever time. Today’s combo was surprisingly good.

Chili Stuffed Squash

Ingredients

1 tablespoon olive oil

salt

1 medium Kabocha squash

1/2 can (14-ounce) vegetarian chili

1/2 can (14-ounce) diced tomatoes with green chiles with juices

1/2 packet (3-ounce) tempeh, crumbled

1/4 cup frozen corn kernels

2 cloves garlic, minced

5 tablespoons orzo shaped pasta

1/4 cup water

Preparation

Set Sun Oven out to preheat.

Cut off the top of the squash to make a lid. Scrape out and discard the seeds. Rub the inside of the squash with the olive oil, season with salt. Place the squash in a pot, set aside. In a large bowl combine the chili, diced tomatoes, tempeh, corn, garlic, and pasta. Spoon the mixture into the prepared squash. Pour in the water. Cover with the top part of the squash. Cook in the Sun Oven until tender, 1 1/2 to 2 hours. Use a large spoon to scoop filling and squash onto plates.

Makes 4 servings.

 

 

Sun Oven Apple and Onion Cornbread

Corn Bread

Neither my husband nor I are big fans of cornbread but this disappeared without a complaint. The topping is so good I’m already thinking of other uses for it, maybe as a pasta sauce or the base for a risotto.

Apple-Onion Cornbread

Ingredients

For the topping:

2 tablespoons unsalted butter

1 onion, thinly sliced

salt and pepper to taste

2 red-skinned apples, cored and finely sliced

2 tablespoons sugar

2 teaspoons dried sage

For the batter:

1 1/2 cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

3 tablespoons sugar

2 large eggs, at room temperature

1 1/2 cups buttermilk

3/4 cup unsalted butter, melted

Preparation

Set Sun Oven out to preheat. Spray a round pot or rectangular baking pan with cooking spray; set aside.

Prepare the topping:

Melt the butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring often, until soft and beginning to brown; about 5 minutes. Stir in the apples, sugar, and sage. Continue cooking until the apples are soft; about 4 additional minutes. Remove skillet from heat and set aside.

Prepare the batter:

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Gradually whisk in the eggs, buttermilk, and melted butter until the batter is smooth. Fold in half of the onion and apple mixture. Pour the batter into the prepared baking pan. Top with the remaining onion mixture. Bake in the Sun Oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly before serving.

Makes 8 servings.

 

Prepper Camp™ Recap

Prepper Camp

In the foothills of western North Carolina, over 600 serious preparedness citizens gathered for a 3-day, total immersion experience in survival at Prepper Camp™. Attendees had opportunities to learn from the best in the business about topics ranging from alternative power solutions, cheese making, first aid, herbal medicine, how to grow a camouflaged food forest, solar cooking and water filtration. In addition, they had time to talk to vendors and practice some of the skills they learned during evening activities as they camped on the meeting site.

Prepper Camp™

 

Billie  Nicholson, editor

October 2014

Additional articles in this month’s issue:

What’s in Your Every Day Carry Kit?
Emergency Medical Assessment  
How’s Your Battery Health?  
10 things You’ll Regret Not Having Enough of When the SHTF by Elise Xavier, 
Waste Not … Want Not… Making Apple Cider Vinegar
Escaping a Riot

Our solar Chef presents Solar Apple Soup

 

 

Sun Oven Autumn Stew

Beef Stew

A hearty solar simmered stew with a chunk of crusty bread makes a perfect fall dinner.

Autumn Beef Stew

Ingredients

2 tablespoons vegetable oil, divided

1 1/2 pounds beef stew meat, cut into chunks and patted dry

1/2 cup flour

1/2 cup dry red wine

1 onion, chopped

1 1/2 cups pie pumpkin or sweet potatoes, seeded, peeled, and cubed

2 small red potatoes, peeled and cubed

1 small turnip, peeled and cubed

1 cup acorn squash, seeded, peeled, and cubed

3 cups beef broth

1 can (14 1/2-ounces) diced tomatoes, with their juices

2 bay leaves

2 cloves garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon pepper

1/4 teaspoon allspice

1/4 teaspoon ground cloves

Preparation

Set Sun Oven out to preheat.

Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Put the flour in a large plastic food storage bag. Add the beef, close the bag, and shake to coat. Working in batches and adding oil as needed, brown the beef, transferring it to a plate as it browns. Pour the wine into the Dutch oven stirring constantly with a wooded spoon to scrape up any browned bits. Stir in the remaining ingredients, onion through clove. Return the beef with any accumulated juices to the Dutch oven. Cover and transfer to the Sun Oven. Cook until the beef is very tender, 2 to 3 hours.

Makes 6 servings.

 

Sun Oven Pumpkin Pasta Bake

Pumpkin Lasagna

This easy to assemble vegetarian lasagna is bursting with fall colors and flavors.

Pumpkin and Mushroom Lasagna

Ingredients

1 tablespoon olive oil

1 small onion

8 ounces fresh mushroom, sliced

2 cups baby spinach, washed and dried

1/2 teaspoon salt, divided

1 cup canned pumpkin

2/3 cup evaporated milk

1/4 teaspoon pepper

1 teaspoon dried sage

pinch of ground nutmeg

6 no-boil lasagna noodles

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese plus additional for serving

Preparation

Set Sun Oven out to preheat. Spray an 8-inch square baking dish with cooking spray; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, stirring often, until softened; about 5 minutes. Stir in the spinach and cook until wilted. Season with 1/4 teaspoon of the salt. Remove pan from heat and set aside.

In a large bowl, mix together the pumpkin, evaporated milk, remaining 1/4 teaspoon salt, pepper, sage and nutmeg. Spread 1/4 cup of the pumpkin mixture over the bottom of the prepared dish and top with 2 noodles. Spread 1/2 cup of the pumpkin over the noodles. Top with 1/2 of the mushroom mixture, 1/2 cup of the mozzarella, 1/2 cup of the ricotta, and 1/4 cup of the Parmesan. Repeat layers. Top with the remaining 2 noodles and pumpkin sauce. Cover and bake in the Sun Oven for 1 to 1 1/2 hours. Dust with additional Parmesan. Let rest 10 minutes before serving.

Makes 6 servings.

 

Indian Spiced Chickpea and Squash Bake

Chickpea Bake

Have a slice of this eggless frittata for lunch and it will tide you over until dinner. Like traditional frittatas, the possibilities are endless. Experiment with different spices and vegetables and you’ll never get bored with your lunch again. Leftovers keep well in the fridge and are great for quick weekday meals.

Sun Oven Chickpea Spaghetti Squash Frittata

Ingredients

1 tablespoon olive oil

1 onion, thinly sliced

2 cups cooked spaghetti squash, drained

1/2 cup frozen peas, thawed

1 carrot, shredded

1 cup chickpea flour

1 teaspoon salt

1 tablespoon garam masala or curry powder

1 1/2 to 2 cups water

Tahini for serving

Preparation

Set Sun Oven out to preheat. Line a baking pan with parchment paper; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft; about 5 minutes. In a large bowl, combine the squash, peas, carrot, and cooked onion. Set aside. In another large bowl, whisk together the chickpea flour, salt, and garam masala. Continue whisking as you pour in enough water to obtain a consistency slightly thicker than salad dressing. Stir the vegetable mixture into the chickpea mixture then pour it into the prepared baking pan. Cover and bake in the Sun Oven until firm and golden, 1 1/2 to 2 hours. Let cool 5 minutes before serving. Cut into squares  and drizzle each serving with tahini. Serve warm or at room temperature.

Makes 6 to 8 servings.

 

Stuffed Solar Baked Peppers

Stuffed Pepper

Stuffed bell peppers or squash are some of my favorite solar baked lunches. The following recipe is meant to be more of a guideline. I normally use whatever ingredients I happen to have on hand. I don’t think I’ve ever made the filling the same way twice.

Stuffed Bell Peppers

Ingredients

1/4 cup pastina (small pasta), such as orzo, stelline, or acini di pepe

1 small zucchini, diced

1/2 cup grape tomatoes, halved

1/4 cup cooked red kidney beans

2 ounces cheddar cheese, diced

2 tablespoons finely chopped onion

1/2 teaspoon dried oregano

1/4 cup vegetable broth

salt and pepper to taste

2 large red bell peppers, halved lengthwise and seeded

PreparationoSet Sun Oven out to preheat. Spray a baking dish large enough to hold the peppers in a single layer with cooking spray; set aside.

In a medium bowl, combine the pastina, zucchini, tomatoes, kidney beans, cheese, onion, oregano, and broth. Season to taste with salt and pepper. Arrange the peppers, cut side up, in the prepared baking dish. Spoon the filling into the peppers, pressing it down to fit. Cover and bake in the Sun Oven until the filling is cooked, about 1 hour.

Makes 4 servings.

 

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