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


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


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


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


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


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


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


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.


Spicy Sun Oven Curried Chicken

Garam Masala Chicken

You’ll want to serve this tasty curry with lots of couscous or rice to soak up every last bit of sauce.

Curried Chicken and Onions


1 tablespoon coconut oil

2 red onions, thinly sliced

2 cloves garlic, minced

1/2 teaspoon salt

2 teaspoons minced peeled fresh ginger

1 tablespoon garam masala*

8 bone-in chicken thighs, skin removed and excess fat trimmed

1 cup chicken broth

1/3 cup plain yogurt, regular or low fat


Set Sun Oven out to preheat.

Heat the oil in a large pot or Dutch oven over medium-heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic, salt, ginger, and garam masala. Arrange the chicken over the onion mixture. Pour the broth over the chicken. Cover and transfer to the Sun Oven. Cook until the chicken is soft, 1 1/2 to 2 hours. Transfer the chicken to a serving platter and keep warm. Bring the liquid in the pot to a boil over high heat. Boil until reduced by half, about 10 minutes. Remove from heat and whisk in the yogurt. Pour the sauce over the chicken. Serve over couscous or rice.

makes 4 to 6 servings.

*curry powder can be used in place of the garam masala

Sun Oven Scones

Blueberry Scones

Wrap these scones individually and freeze for a great grab and go breakfast.

Whole Wheat Oatmeal Blueberry Scones


1 1/2 cups white whole wheat flour

1/2 cup old-fashioned oats

1/4 cup ground flaxseed

1/4 cup brown sugar, packed

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

1 cup frozen blueberries

3/4 cup buttermilk, divided

1 large egg white

1 tablespoon raw sugar


Set Sun Oven out to preheat. Line two baking racks with silicone mats or parchment paper, set aside.

In a large bowl, whisk together the flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt. Cut in the butter until coarse crumbs are formed. Stir in the blueberries. Set aside 1 tablespoon of the buttermilk. In a small bowl, beat the remaining buttermilk and egg white until well blended and stir into the flour mixture. Gather the dough into a ball and turn it out onto a floured work surface. Cut in half. Knead each piece of dough twice. Place the two pieces on the prepared baking racks. Pat each piece into a 6-inch round. Brush rounds with the reserved buttermilk and sprinkle with the raw sugar. Bake in the Sun Oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes; top rack will bake slightly faster. Cool on racks. Cut each round into 6 wedges.



Hungarian Style Solar Stew

Pork Paprikash

Slow simmered solar stews are some of my favorite Sun Oven supper foods.

Solar Pork Paprikash Stew


1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound pork tenderloin, trimmed of fat and cut into chunks

1 tablespoon olive oil

1 onion, chopped

1 red bell pepper, seeded and chopped

1 tablespoon paprika

3/4 cup chicken broth

3 tablespoons sour cream

Egg noodles


Set Sun Oven out to preheat.

Combine the flour, salt, and pepper in a large zip-close bag. Add the pork and shake to coat evenly. Heat the oil in a Dutch over medium heat. Working in two batches, add the pork. Brown on all sides and transfer to a plate. Add the onion and bell pepper to the Dutch oven and cook until the vegetables begin to soften, about 5 minutes. Stir in the paprika. Add the broth and stir, scraping up any browned bits. Return the pork with any juices to the Dutch oven. Cover and transfer to the Sun Oven. Cook until the pork is tender, 1 to 1 1/2 hours. Remove from Sun Oven and stir in the sour cream just before serving. Serve over cooked egg noodles.

Makes 4 servings.

Berry Buttery Crumble

Black Berry Crumble

I combined two of my favorite breakfast products, Kodiak Cakes flapjack mix and Uncle Sam original cereal, to make one of my favorite deserts – berry crumble. Serve it plain or topped with vanilla ice cream.

Solar Blackberry Crumble


1 can (15-ounce) blackberries in light syrup, drained, liquid reserved (any kind of canned berries can be used)

1 1/2 tablespoons corn starch

3 tablespoons sugar, divided*

1 teaspoon freshly squeezed lemon juice

1/2 cup Kodiak Cakes flapjack mix

1/4 cup cold butter, cut into small cubes

2/4 cup Uncle Sam Original cereal



Set Sun Oven out to preheat. Spray 4 metal cups or ceramic ramekins with cooking spray; set aside.

In a small sauce pan, gradually whisk 1/3 cup of the drained blackberry liquid into the corn starch. Whisk in 2 tablespoons of the sugar. Heat the mixture over medium-high heat, stirring constantly, until it thickens. Remove from heat. Gently stir in the remaining 2 tablespoons sugar, the blackberries, and lemon juice; set aside.

In a medium bowl, use you fingers to work the butter into the flapjack mix until pea sized clumps are formed. Continue using your fingers to mix in the cereal.

Divide the blackberry mixture evenly among the prepared baking cups. Sprinkle 1/4 of the flapjack mixture over the berries, pressing gently into the filling. Sprinkle with a little cinnamon. Place the cups in a baking pan and bake in the Sun Oven until the filling is bubbling and the topping is golden, about 40 minutes.

Makes 4 servings.

*Add more sugar if you prefer a sweeter snack. With just 3 tablespoons this desert is not very sweet (but I like it that way).

Frittata Mexicana

Mexicana Frittata

This frittata is reminiscent of nachos. Omit the toppings and it can be used to make sandwiches. Like most frittatas, it is good warm or at room temperature.

Solar Frittata Mexicana


For the frittata:

4 large eggs, at room temperature

2 tablespoons cornmeal

1/2 teaspoon salt

1/2 cup salsa

1 cup frozen corn kernels, thawed

3 tablespoons sour cream

1/4 cup shredded Mexican cheese blend

2 green onions, thinly sliced

For the topping:

1 cup vegetarian refried beans, heated

1/2 cup salsa

3 tablespoons sour cream

1/4 cup shredded Mexican cheese blend

2 plum tomatoes, chopped



Set Sun Oven out to preheat. Spray a round cake pan or pie tin with cooking spray; set aside.

In a large bowl, whisk together the eggs, cornmeal, and salt. Mix in the corn, salsa, sour cream, cheese, and green onions. Pour the mixture into the prepared pan. Cover and cook in the Sun Oven until set; 35 to 50 minutes. Transfer to a serving plate. Top with dollops of beans, salsa, and sour cream. Sprinkle with tomatoes and cheeses. Cut into four slices and serve.

Makes 4 servings.


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