This soup is good with or without the optional bacon. Plus, the bacon isn’t added until the end so everyone can make their own choice.
Have it Your Way Split Pea Soup
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 large carrot, diced
2 stalks celery, diced
1 tablespoon dried marjoram
Cooking corn in a Sun Oven® is tasty, quick and easy and is sure to have your family and friends saying “lend me your ears.” Just leave the corn in the husk, rinse it, and put it in the Sun Oven® while it is moist. If the Sun Oven® is preheated, leave the corn in for 30 minutes. If it is cold, leave the corn in for around 50 minutes. You can leave corn in the Sun Oven® for twice as long and it will not make any difference.
Corn Doesn’t have to go solo
You can cook the corn by itself or place it on the side and or on the top of a cooking pot, cook one ear or several at a time, it will be tender and moist. Just shuck when it’s done, add salt and butter, and be prepared for the compliments. We baked ours in the early afternoon, folded the reflectors and kept it warm until dinner.
The month of February has a tradition of being the month of romance. Based primarily on the legend of Bishop Valentine’s martyrdom, this tradition has morphed over the centuries. The Roman Emperor, Claudius II, believed that marriage inhibited soldier’s focus on defending their nation. So he issued an edict forbidding marriages. Bishop Valentine secretly performed the marriage sacrament for many young lovers. When Claudius learned of this, he had Valentine arrested. During his time in prison, he miraculously restored vision to the jailor’s daughter. Their friendship resulted in a farewell note he wrote prior to his execution, signed “from Your Valentine.” The 14th of February, his execution date, became a day for all lovers to express their commitment and Valentine became its Patron Saint.
There are other versions of the source of this holiday, including it’s connection to the mid-February pagan fertility festival. Valentine greetings were popular as far back as the Middle Ages, with written ones appearing in the 1400’s. Fast forward to the 1840’s when Esther A. Howland began selling the first mass-produced valentines in America. Today, according to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine’s Day the second largest card-sending holiday of the year.
The overall story is about loving one another and expressing those feelings. How much more can you love someone than to encourage them to be self sufficient? Consider sharing your preparedness information and maybe even a meal prepared off the grid. Sun Ovens work on sunny winter days.
Share the Love
Billie Nicholson 2014
Is a SUN OVEN® on your 2014 Preparedness List? Get together and save. The Group Buy Program is a way for SUN OVEN® users to help family, friends and neighbors obtain a SUN OVEN® at a reduced price. Group Buy discounts are available for as few as 5 ovens.
Check out our Group Buy Program.
For additional information on the Group Buy Program email firstname.lastname@example.org
The most cookies baked in one hour using solar ovens is 1,225, achieved by Miami Country Day School (USA), in Miami, Florida, USA, on 20 April 2012.
The cookies were cooked by students, parents and teachers in an event organized by student Matthew Cohen to honor Earth Day. The cookies were donated to the Feeding South Florida food bank and the ovens were donated to Help Brings Hope to Haiti. Fifty Global Sun Ovens® and two Villager Sun Ovens® were used to bake the cookies. Photos: http://powerfromthesun.us/
is a cookie recipe floating around Facebook that has no wheat or added sugar. I had three really ripe bananas that desperately needed to be used so I thought I’d give the recipe a try. The sun was shining, mostly, with an air temperature of 35º F, so we set up our SunOven®.
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup coconut (or almond) milk
1/2 cup raisins
1 tsp vanilla
1 tsp cinnamon
chocolate chips (optional)
Stir together and place on parchment paper on cookie racks that come with the oven
Bake at 350º for 15-20 minutes
The oven temperature dropped while I was stacking the racks, so I cooked them for forty minutes, which allowed time for the oven to get back to temperature. Yummy! Bet you can’t eat just one.
Billie Nicholson 2014
The life of Nelson Mandela is one of the most inspirational stories of recent times. His example offers
valuable lessons on the importance of personal resistance to evil, and the redemptive power of forgiveness.
In 2004 Nelson Mandela took the time to visit a Sun Oven project. He came to participate in the
dedication of the first solar powered bakery in Eastern Cape, South Africa. The project established a
model solar powered Sun-Bakery in the rural community of Willowvale, to bake bread and generate
income for HIV positive women. He expressed a personal interest in the project and heartfelt concern for
the community. His warmth and gentleness won the hearts of everyone he came in contact with. He has
been loved by many.
Paul Munsen explains solar cooking to Nelson Mandela and other participants.
I’m Prepared Christmas Package
Available November 18, 2013
Everything for Cooking, Dehydrating,
Roasting and Water Pasteurization
Our 2013 Christmas Package Sun Oven® comes stuffed with a double decker pot, water pasteurization kit, three dehydrating/cookie racks complete with parchment paper, and a roasting pan for your SunOven® Holiday meal.
Make Your List and Order Today
November 2013, Every Needful Thing Billie A. Nicholson, editor
Apple harvest time this year produced lots of fruit. We canned slices, made apple sauce and dried some. The SunOven® works well as a fruit dehydrator. First we set the SunOven® outside, but not focused on the sun. We wanted a slight preheat but to less than 100º. Apples were washed and aligned in a Norpro “Apple Master”, an apple peeler, corer, and slicer. A few turns of the handle made quick work of the first apple. Slide the apple spiral slices off the core and place them on a cutting board.
Slice the spiral in half. Place the apple slices in a solution of water and Fruit Fresh® ascorbic acid (follow directions on bottle) to keep the slices from turning dark.
Cover the drying racks with parchment paper and drain apple slices. Line them up on the racks. Carefully arrange the racks inside the SunOven®. Leave the door latches under the glass door to allow air flow and keep the temperature low inside. We turn the oven so it is behind the sun track. Check at the end of the day. If not completely dry, latch and leave over night. Finish the next day. When slices are dry, remove from racks and pack into a clean glass jar. Add an oxygen absorber and pull a vacuum with a Food Saver® or by hand with a clean brake bleeder. Store cool and dark.
November 2013, Every Needful Thing Billie A. Nicholson, editor
This lasagna can be as easy or as labor intensive as you want it to be. The pesto and tomato sauce can be purchased or homemade. I like using my solar roasted tomatoes (click here for recipe) but a chunky store-bought sauce works just fine. I much prefer homemade pesto to the commercial kind, but again, if pressed for time, go with high-quality store-bought.
3 cups ricotta cheese
1 lage egg, beaten
2 10-oz packages frozen chopped spinach, thawed, squeezed dry
1 7-0z package prepared, or 3/4 cup homemade
4 cups purchased chunky tomato sauce or chopped
solar roasted tomatoes (from about 3 pounds fresh tomatoes)
12 no-boil whole-wheat lasagna noodles
1 cups shredded mozzarella cheese
Set Global Sun Oven out to preheat
Mix together ricotta, parmesan, egg in a large bowl. Add salt and pepper to taste. Stir spinach and pesto into the cheese mixture. Spread 3/4 cup of the the tomato sauce on the bottom of a 11 x 7 x 2-inch baking dish. Arrange three lasagna noodles on top of sauce. Top noodles with more tomato sauce then the cheese and spinach mixture. Repeat with remaining ingredients. Top last layer of noodles with tomato sauce. Place baking dish in a large oven bag and bake in GSO until noodles are soft, about 1 hour. Cut bag open and sprinkle mozzarella cheese on top of lasagna. Continue baking until the cheese has melted, about 10 minutes. Let lasagna rest 10 minutes before serving.
July, 2011 Every Needful Thing