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.

Guinness World Record Using Solar Ovens

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/Guinness recors

Guinness record

Baking Cookies in the Sun Oven® in January

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®.

Ingredients

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.

solar cookies

photo courtesy RustyBuggy.com

Billie Nicholson 2014

July’s Solar Cooking Recipe: Solar Pesto Lasagna

 

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. 

Ingredients:

3 cups ricotta cheese

1 cup freshly grated Parmesan cheese   Solar Lasagna

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

Preparation: 

 

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

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