Sun Oven Pea Soup with Ham

New Sun Oven

This simple yet tasty soup is a good way to use up any leftover ham.

Easy Pea and Potato Soup

Ingredients

1 (16-ounce) bag frozen peas, thawed

1 (14-0unce) can chicken broth

1 pound russet potatoes, peeled and diced

1 carrot, peeled and diced

1 (6-ounce) ham steak or leftover ham, diced

Salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Add enough water to the broth to measure 3 cups total. Puree the peas with 1 1/2 cups of the broth mixture in a blender. Pour the pureed peas into a large pot. Add the potatoes, carrot, and ham. Cover and transfer the pot to the Sun Oven. Cook until the vegetables are tender, about 1 hour. Season to tastes with salt and pepper.

Solar Salmon Pie with Dill Sauce

New Sun Oven

Serve this with steamed vegetables and boiled potatoes for a delicious, light dinner.

Sun Oven Salmon Pie

Ingredients

For the Pie:

2 cans (7 1/2-ounce) red sockeye salmon, drained, skin removed

1/4 cup dry bread crumbs

1 onion, finely chopped

1 egg, lightly beaten

2 tablespoons milk

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

For the Sauce:

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 teaspoon salt

1 cup milk

2 tablespoons chopped fresh dill

Preparation

Set Sun Oven out to preheat. Spray a 9-inch springform pan with cooking spray, set aside.

In a large bowl, mix together the salmon, bread crumbs, onion, egg, milk, lemon juice, parsley, salt, and pepper until well combined. Press the mixture into the prepared pan. Cover with a lid or aluminum foil and bake in the Sun Oven until firm, 1 to 1 1/2 hours. Let rest in the pan five minutes. Run a knife around the edges and release the side.

Prepare the sauce while the pie is baking.

Melt the butter in a sauce pan over medium heat. Add the flour, salt, and pepper. Cook stirring constantly, until the flour is lightly toasted, about 1 minute. Gradually whisk in the milk. Continue cooking and stirring until the sauce thickens, about 5 minutes. Stir in the dill. Serve sauce over the salmon.

Egg Casserole to the Rescue

Egg Casserole

I recently signed up for one of those services that deliver a box of fresh produce to your door. I’d tried one in the past but discontinued it after receiving a box that contained more cucumbers than I could eat in a lifetime – and I like cucumbers. This service lets you pick and choose. However, using all the fresh vegetables before they turn to composte is still a challenge. Starting with the green tops of the beets. The beets themselves keep for quite a while, but I know from experience that if I don’t use the tops immediately they will spoil. To stop that from happening I trimmed and steamed them right away, before they ever got a chance to see the inside of the refrigerator. This morning, in the spirit of preventing waste, I tossed them with a few other things that may have wound up in the composte bin. The result was this tasty baked egg casserole. The ingredient and amounts of the following recipe are just guidelines since the contents of your refrigerator will not be the same.

“Everything” Sun Baked Egg and Cheese Casserole

Ingredients

1 tablespoon olive oil

3 green onions, thinly sliced

About 2 cups cooked mixed green vegetables (I used beet greens and green beans)

About 1/2 cup chopped fresh parsley

About 1 1/2 cups ricotta cheese

6 eggs

salt and pepper to taste

Preparation

Set Sun Oven out to preheat. Spray a baking pan with cooking oil.

Heat the oil in small skillet over. Add the green onions and cooke, stirring often, until softened, about 5 minutes. In a large bowl, mix together the cooked onions, mixed greens, and chopped parsley. In another large bowl, beat together the cheese and the eggs. Mix the vegetables into the egg mixture. Season with salt and pepper. Pour the mixture into the prepared baking pan. Cover with a second baking pan and transfer to the Sun Oven. Cook until set and starting to brown around the edges. Let rest 1o minutes before serving. Serve warm or at room temperature.

Makes 6 to 8 servings.

 

 

Vegetarian Chickpea Curry Pie

Curry Chickpea Pie

The easiest way to make this savory, vegetarian pie is in a skillet, but make sure yours fits in the Sun Oven. If not, bake it in a pie tin.

Curried Chickpea Pot Pie

Ingredients

2 tablespoons butter

1 onion, finely chopped

8 ounces white mushroom, chopped

2 cloves garlic, minced

2 cups frozen chopped mixed vegetables

1 tablespoon cornstarch

1 cup vegetable broth

1 tablespoon mild curry powder

1 1/2 cups previously cooked chickpeas or 1 (15-ounce) can drained and rinsed

salt to taste

1 refrigerated pie crust

Preparation

Set Sun Oven out to preheat.

 

Venison Sausage Stew

Deer hunting season is a highlight of the winter months. Here is our favorite recipe made in the Sun Oven®. Served with warm Artisan bread, this makes a hearty meal in any weather.

INGREDIENTSVenison stew

1 medium onion, sliced

2-3 garlic cloves, diced

4-6 peeled carrots, 2” pieces

3 peeled white potatoes, chunks

1 lb. venison sausage, bite-size pieces

6” sprig rosemary

1 tomato cut in sections

Cavendars Greek no salt seasoning Venison stew

to taste

2 Tbs coconut oil

1 tsp chicken bullion dissolved in

6 cups hot water

Garnish:

Dollop of sour cream

Dust of Paprika

Sprig of basil

Makes 4-6 servings

INSTRUCTIONS

Preheat Sun Oven® to 300-350ºF.  Saute onion, garlic and celery in coconut oil and partially brown venison. Add all vegetables and meat to pot that fits in Sun Oven®. Smother with broth and cover with lid. Bake in Sun Oven® 2-3 hours, until potatoes and carrots are tender and flavors blended. Garnish and enjoy!

Billie Nicholson, Editor
December 2014

This month’s issue includes:

  • During our conversations with Pearl Harbor Survivors, they continued to warn us of the importance of being prepared – on every level, from our national military down to each individual. During World War II, everyone sacrificed to insure that world peace would be restored.
  • Mama’s Last Gift ~ Who would expect 33 year old jelly to be any good? The jelly was firm and no crystallization or mold was apparent. A taste test confirmed the goodness within.
  • Preparing for a Pandemic ~ A pandemic is basically a global epidemic. Learn how to protect your family should a viral sickness begin to spread around the world.
  • Generosity during the holidays often includes contributions to food banks. Think about contributing something healthy in your Food Bank Contribution.

SUN OVENS®, Stored or Used?

Sun Oven storedAre you the proud owner of a SUN OVEN®? We hope you are prepared for emergencies when the power to your cooking appliances is interrupted. There are many situations when we may need an alternative to our ovens and cooktops. The SUN OVEN® is an efficient option in disaster situations and in everyday use, too.

So, having purchased one, have you opened the box to examine and prepare it for use? The All American Sun Oven® ships with a

set of pot and pans that are lightweight graniteware that heat up quickly. The baking pans are non-stick. What did you get? Have you washed them and started using them?  They can be used on a conventional stove or campfire as well. When you first open the package, set it up outside and preheat some soapy water. Steaming this inside the oven will prepare it for use. Once you’ve prepped the oven, why not go ahead and cook something? Our website is jammed with recipes to use. The three drying racks make wonderful supports with parchment paper to hold cookies while they bake.

Are you planning a trip this summer? Will you be cooking? Take your SUN OVEN® with you. It can be used to keep food cool until you’re ready to cook and works great if you’re camping in a no burn area, where campfires are prohibited because of drought.

Look at using your SUN OVEN® as a challenge. How many times can you use it in a week? Take the time to listen to the videos on our website and become familiar with it’s set up and use. Remember familiarity will save you hours of guesswork during stressful times. With the longer sunlight hours of summer and lots of fresh foods available to cook, save some electricity in your home by cooking with solar energy. SUN OVENS® are not just for emergencies. They can be used every day. What is the most unusual thing you’ve cooked in your oven? Send your week’s list to editor@sunoven.com. We look forward to reading your mail.

Blackberries, Bain or Blessing?

BlackberriesFighting the Briars

For several years we have been fighting with wild blackberry runners growing in our “landscaped bed” of Louisiana Iris and Philodendron. They’d raise their briar covered runners and I’d cut them off. My work did little except keep them pruned. This past winter was an especially cold one. So cold it killed the Philodendron and the Louisiana Iris. With no competition for nutrients, water and sunlight, the blackberries flourished! A few days ago I noticed they were covered in red berries. That got my attention. Figuring I’d have to fight the birds for them, I checked their ripening every few days. Yesterday, I saw they had turned blue-black. They were ready for picking and I was counting my blessings.

Protection from the Briars

My favorite purchase at the Fletcher, NC, Mother Earth News Fair was a pair of Mud Gauntlets. I had originally bought them as defense against the vicious stinging ants we have in Pensacola. Now I had another use for them – retrieving blackberries from the briary blackberry vines.  They worked great, no scratches or snags on my hands and arms. If you are planning to go into wild spaces foraging for berries, be sure to wear leather boots and long trousers.Blackberries

Making Berry Crisps

Soon I had enough berries to do more than get a few seeds in the grooves of my teeth. I could make a berry crisp using a recipe, Individual Solar Oatmeal Berry Crisps, posted by our Solar Chef.

One of the things I really love about solar cooking is you can be creative without fear of making a total flop. I modified Gabrielle’s recipe by using oat flour instead of wheat and substituting chopped pecans for the walnuts. I used a graniteware pan without the lid and baked it in the Sun Oven® at 250ºF for 1.5 hr under partly cloudy skies. We saved a few berries to use as garnish. Try it, you’ll like it. Oh, berry stains on the gloves? No problem, they’re washable.

Blackberries

Photos by: RustyBuggyEnterprises, Inc.

Additional Articles in this month’s issue:

Billie Nicholson, Editor
May 2014

Mother Earth News Fair

Mother Earth News FairCooking with the Sun

The aroma of sweet rolls, loaves of bread and red beans and rice baking in Sun Ovens® attracted many fair attendees to the SUN OVENS® booth at the Mother Earth News Fair. Traveling to Fletcher, NC. in April, Paul and Chris Munsen, of Sun Ovens® International, talked all day for two days. The truck load of ovens we took all found new homes and we took additional orders to ship. Some families bought more than one. Mark your calendars, we’ll be at the MEN fair in Topeka, Kansas  Oct.25 & 26, 2014.

There were over 150 workshops, ranging from livestock butchering to sugar detoxification at the Mother Earth News Fair. With so much to learn, it was necessary to review the schedule and plan our time carefully. In between classes, we visited the myriad of booths, all with things we wanted to take home. My favorite purchase: Mud Gauntlets!

In this month’s issue, we’ll report on some of the classes we attended.

Additional Articles in this month’s issue:

Billie Nicholson, Editor
May 2014

Tuna Casserole from Food Storage

Tuna CasseroleTuna Casserole

All the ingredients in this recipe came from food storage. We rotated out the oldest items from our shelves. On a 70 degree day, the sun came out in the afternoon. We started this at 3:30PM and cooked it until 5:30PM. Temperature held at 300 degrees. The casserole was nice and bubbly hot throughout and the flavors were well blended.

Ingredients

3 – 5 oz White tuna canned in water, drained
1 – 12 oz. can cream of mushroom soup
2 – 15 oz cans of baby peas, drained
16 oz. macaroni or wide egg noodles, pre-boiled
2 TBS capers
1 – 4 oz. jar pimentos
15 oz. mayonaise
White pepper to taste

Directions

Preheat the Sun Oven® while mixing the ingredients. Mix the ingredients lightly in a bowl. Place in a greased casserole dish and top with Italian bread crumbs. Bake in the Sun Oven for two hours ’til hot and bubbly. These ingredients will make two 9×12″ casseroles. Cook one today and save the other in your refrigerator for a couple of days. It will be welcome a second time.

Vegan Pumpkin Bread

Vegan Pumpkin BreadPumpkin Bread Baked in the Sun Oven

Every day the sun shines in Florida’s panhandle, I cook in our All American Sun Oven. For this recipe we used frozen pumpkin, but any pureed pumpkin or winter squash will work. This bread was so yummy, everyone wanted second slices.

Ingredients

1 TBS oatmeal ground
1 TBS raw sunflower seeds ground
1 1/2 cup whole wheat flour
1/2 cup natural granulated sugar
1-2 tsp ground ginger
2 tsp cinnamon
1 tsp West Indies allspice
2 tsp baking powder
1/2 tsp baking soda
1 cup pureed pumpkin
2 TBS molasses
1 TBS olive oil
1 TBS sesame oil
1/2 cup walnuts optional
1/2 cup raisins

Directions

Preheat the sun oven. Grind the oatmeal and sunflower seeds and add whole wheat flour to make up the 1 1/2 cups volume. Mix the dry ingredients in a large bowl. In another bowl, whisk the pumpkin, molasses, and oils together. Fold into the dry mixture and blend until thoroughly mixed.  Stir in the raisins and walnuts. Pour into a loaf pan and bake for 50 minutes.

 

 

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