Cooking Tips and Recipies


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    Oatmeal Squares 1 egg, beaten, 1/2 cup honey, 1/2 cup melted butter, 1 tsp. vanilla, 1/2-cup whole wheat flour, 1/2-tsp. baking soda, 1/2-tsp. nutmeg, 1-cup quick-cooking rolled oats, 1/2-cup chopped walnuts

    In a small bowl, beat together egg, honey, melted butter, and vanilla. In another bowl, sift together flour, soda and nutmeg. Add oats, raisins and walnuts to the flour mixture. Stir. Add the egg mixture to dry ingredients. Mix well. Bake in a covered, buttered 9 x 9 inch pan for 1-2 hours. (Raisins and/or carob/chocolate chips may be added.)

    Brownie Pudding
    1 cup flour, 2 teaspoons baking powder, 1/4-tsp salt, 3/4-cup sugar, 1/4-cup + 2 Tbs, cocoa, 1/2-cup milk, 2 Tbs. melted butter, 1/2 cup chopped nuts, 1 cup brown sugar, 1-1/2 cups boiling water

    In a large bowl, sift together the flour, baking powder, salt, sugar and 2 tablespoons cocoa. Add the milk, butter and nuts. Mix thoroughly. Spread in a greased 9-inch dark pan. Mix together the brown sugar and 1/4-cup cocoa and sprinkle over the batter. Pour the boiling water over the batter. Cover. Bake about 2 hours in a preheated solar oven. Fudge sauce forms under brownie like topping.

    Rice Pudding
    1 cup rice, cooked, 3 eggs, 1-1/3 cups milk, 2 Tbs. brown sugar, 5 Tbs, sugar, 1 Tbs, butter, 1 tsp. vanilla, 1/2 tsp. lemon juice, fresh lemon rind, cinnamon

    Combine eggs, milk, sugars, butter and vanilla. Mix into the cooked rice. Add lemon juice and rind. Place in dark pan. Cover and bake 1-1/2 hours. Sprinkle with cinnamon and brown sugar when done.

    Steamed New Potatoes
    Use New, Red, or Yukon gold potatoes. minced, flat leaf parsley, 1 Tbs. minced chives, butter, salt and fresh ground pepper to taste

    Trim the potatoes.

    Place whole or cut up into one cooking pot with no water. Cover pot, and place in the solar oven. Point the oven directly at the sun with the shadow straight behind it. Then rotate the oven 30 degrees and leave it for two hours when the potatoes should be checked for doneness.

    To serve, sprinkle potatoes with fresh parsley and chives , butter and salt and pepper.

    Cooking time: 2 - 3 hours

    Spicy Black Beans and Rice
    4 slices of bacon cut into bite size pieces, 1 sm. Yellow onion, diced, 1 cloves of minced garlic, 1 tsp. smoked paprika, 1 cup of long grain white rice,2 cups of water, 15 oz can of black beans (drained), 1 cup of prepared green salsa, salt and pepper to taste.

    On the stove-top cook bacon, until fat begins to render, add onion, garlic, and sauté 2 minutes. Stir in paprika and cook and additional minute. Add rice and stir cooking an additional 30 seconds. Remove from heat.

    Place the water, beans and rice mixture into a dark cooking pot with a lid. Cover and place into a cooking bag. Place in the solar cooker. Cook for 3 hours, add salsa and season with salt and pepper. Return to solar cooker and keep warm until serving.

    Chile Rellenos Casserole 1 can (7 oz) whole cooked green chilies, 2 cups grated Jack Cheese, 2 eggs, 1-cup milk, 1 can (7 oz) green chili salsa, salt and pepper to taste

    Slit chilies lengthwise carefully on one side and open flat. Remove seeds. Divide 1-1/2 cups cheese and place a portion into the center of each chili. Roll up chilies, starting each at the pointed end. Place rolls, seam side down, side by side in greased 9 x 5 loaf pan. Beat eggs, milk, salt and pepper together. Pour egg mixture over chilies and sprinkle with rest of cheese. Bake in a solar cooker for 1 hour or until puffed, brown, and firm. Heat salsa and spoon over chilies.

    Variation: lay each opened chili on a thin slice of ham before sprinkling with cheese.

    Then roll ham and chili together over cheese as directed above.

    Mixed Spring Vegetables
    Take a mixture of vegetables, like leeks, French beans, peas, carrots, potatoes, squash, onions, pepper, tomatoes or any other type. Wash and slice them and place in a pan. Add a little water to cover the vegetables, season with salt and pepper. Add 1 or 2 sliced cloves of garlic and a bay leaf. Add a little vegetable oil. Cooking time: 6 to 8 hours.

    Bar-B-Q Chicken
    1 - 2 lbs. Chicken cut up into serving size pieces. (A whole chicken will make two pots of chicken.) Garlic powder, onion powder, thyme, etc. to taste. Your favorite barbecue sauce.

    Place cut up chicken pieces on bottom of solar oven pot(s). Add preferred seasonings. Do not add barbecue sauce yet.

    Cook in solar cooker 2 - 3 hours. Pour off the broth from the chicken (save it for soups or casserole if desired). Add barbecue sauce over top of chicken pieces. Continue to cook for another hour or more as required or desired.

    The longer the chicken cooks, the better the flavors blend and the meat is tender. Note: you can use beef or spare ribs instead of chicken

    Sirloin Tips With Mushroom and Onion
    1-2 lbs. Sirloin Tips (or Sirloin Steak cut up into 1" chunks), 1 lb. Fresh Mushrooms (or 2 small cans of mushrooms), 1 Medium size Onion

    1 Garlic Clove minced (2 tsp. garlic powder), Cut onion into wedges. Slice fresh mushrooms.

    Cover the bottom of the solar oven pot with sirloin tips (no oil added).

    Sprinkle diced garlic or garlic powder over the sirloin tips.

    Add sliced onion and mushroom on top of sirloin tips.

    Cover pot and put it into an oven-cooking bag. Place pot into the solar cooker. Cook for 3-4 hours.
Suggested cooking times
  • COOKED DRIED CEREALS AND GRAINS - (barley, corn, millet, oats, quinoa, rice, wheat). 2 hours. Start with usual amount of water. Next time adjust to your taste.
  • Beans - Use the usual amount of water when cooking beans, You can soak ahead of time.
  • Vegetables Add no Water There is no need to add water when cooking vegetables. Artichokes: 2 1/2 hours; Asparagus: 1 1/2 - 2 hours, fresh green vegetables: 1-1 1/2 hours. If cooked longer they will taste fine but lose their nice green color. Beets, Carrots, Potatoes and other root vegetables: 3 hours. Cabbage, eggplant: 1 1/2 hours if cut up. Eggplant turns brown but the flavor is good. Corn on the cob: 1 - 1 1/2 hours with or without husk or even in a clean black sock. Squash, zucchini: 1 hour. Will turn mushy if left longer.
  • EGGS - Add no water. Two hours for hard yolks. (If cooked longer the whites turn brown but the flavor is the same.)
  • MEATS - Add no water. The longer you cook it, the more tender the meat becomes. Fish: 1-2 hours; Chicken: 2 hours cut up, 3 hours whole; Beef, Lamb, etc.: 2 hours cut up, 3 - 5 hours for large pieces; Turkey, large, whole: all day
  • PASTA - Heat water in one pot and put dry pasta with a small amount of cooking oil in another pot, and heat until water is near boiling. Add hot pasta to hot water, stir, and cook about 10 minutes more.
  • BAKING - is best done in the middle of the day (9 or 10 am - 2 or 3 pm) Breads: Whole loaves - 3 hours; Cakes: 1 1/2 hours; Cookies: 1 - 1 1/2 hours. DO NOT need to be covered. Avoid bottom crusts - they get soggy.
  • SAUCES & GRAVIES MADE WITH FLOUR OR STARCH - Heat juices and flour separately, with or without a little cooking oil in the flour. Then combine and stir. It will be ready quickly.
  • ROASTING NUTS - Bake uncovered. Almonds: 1 hour, Peanuts: 2 hours
  • Cookies- cookies do not need to be covered
  • Cakes - When baking a cake cover the bottom of the pan with waxed paper.
Tips for using a solar cooker
  • Always use a dark pot with a tight fitting lid
  • Get the food on early and do not worry about overcooking
  • You do not need to stir food while it cooks
  • For best results do not over cook the following foods. Cookies, cakes, vegetables and bread.
  • Place the hard to cook or larger quantity items in the back of the cooker where they will receive more direct sun.
  • When using several pots in the same cooker place easy to cook foods in the front of the cooker
  • If you are cooking a large amount of ood it ill cook more evenly if divided between two pots.
  • Leftovers are easily reheated in the solar cooker
  • Liquids from meats can be used for making soup, cooking rice or making gravy.
  • If you are cooking on a windy day put a large stone or a brick in the cookit to stabilize it.
  • As the food cooks condinsation will form inside the bag. This indicates that the food is cooking well.
  • To keep the food hot after the sun goes down add several bricks to the cookit when you begin cooking. To maximize heat retention cover the pot with a blanket and place in a haybasket.
  • To bake cakes and bread pre heat the cooker by placing bricks in the solar cooker before you begin to bake
  • Cooking bags can be reused. Just turn them inside out, dry and store until the next time
  • REMEMBER: the food in the pot is HOT!
    • always use pot holders
    • The cooking bag is filled with steam so be cautious when you open it.