The Urban Homemaker Blog

Tag: Recipes

  • Going Solar: Cooking for FREE

    When I tell people that I purchased a solar oven they look at me funny, like they don’t get it. It’s almost as if they wonder how you plug it in. Or how do you get the sun to come into your kitchen where the oven is? YEP- I was asked this and once I explained the person didn’t believe me! But it is true and every time I use it I too am shocked. As of this week, I have used my Sun Oven about 3x a week. I have enjoyed not worrying about dinner (since I thought about it earlier!)  nor a hot kitchen ( which will inevitably end summer cooking). I almost go into a camping mindset.. No rules, cooking freedom, etc

     

    Why did we buy a solar oven?
    1.      Free energy! Seriously, that was part of it.
    2.      Camping
    3.      Emergency use
    4.      Ease of use (think of a crock pot you don’t plug in)
    5.      Novelty (hello, it’s a SOLAR oven)

    We liked our solar oven so much that we contacted the company that makes the Global Sun Oven to become a reseller. Is it turns out the owner of the company was on vacation in Western Colorado and came to our home to conduct a training seminar with a crowd of about 20 people. We met in the breezeway and learned quite a bit. Here are some photos!


    A solar oven is designed for a useful life of about 30 years. There are no burners to go out and very few moving parts. A large portion of these ovens are sold overseas in developing countries, so simplicity, ease of use and durability are a key feature (and benefit).
    Here are some points which may answer your questions:

    • Food cooks at 178 degrees F. Anything above that will cook. Yes, adjusting cooking time may be slightly longer, but I had brownies cook in 30 min when the oven temp was 350 degrees!
    • Treat the wood top with Linseed oil every 2 yrs if it is left to the elements.
    • It is hot! Yes, use oven mitts! The glass, cooking pots, and the metal inside are hot if the oven is on.
    • Dog proof? Yes- Dogs don’t like their noses burned anymore than you like your fingers! The glass can be hot.
    • For every oven sold in the USA a portion goes into equipping others in deforested countries where fuel is a premium.
    • The reflectors can be scratched or just plain old and beat up – and they will still work!
    • The reflectors can be wiped with a Norwex cloth or simply use Windex.. However I thought no chemicals was best.
    • It is easy! Yes,  It was scarey until I actually used it for the 1st time. Every time after has been E-A-S-Y!
    • Any recipe you like to cook can probably be cooked in this Sun Oven.
    • Sun Ovens make a perfect vehicle to have a personal challenge. This is my personal challenge and so far, I just have to readjust my thinking on timing. Also I am not so burned out in the morning as I am in the evening.. so it has helped with meal planning!

     

    Points from our newsletter below!

    • A solar oven heats up quickly and can be used in summer and winter. You can cook at temperatures as low a 8 degrees F.
    • A solar oven cooks food evenly and will not dry your food out. This is one of the most amazing things about the way it cooks. The heat in the unit surrounds the cooking area and cooks from all sides. You can even hard boil eggs without boiling them. Eggs placed on a pan will become hard-unboiled (in just 30min!) just like hard boiled eggs. That’s because the heat around the egg is an even heat – just like when boiling.
    • A solar oven won’t burn your food either. Rice or baked beans in a pot will not get that hard burned layer at the bottom, because there is no flame at the bottom burning the items.

    Here’s what we learned in our test kitchen, or south facing deck for this project…

    Pre-heating ( all of 7 minutes) began after breakfast; the oven was placed towards the sun (obvious, I know) and positioned as the owner’s manual suggests.

    I placed a FROZEN 4lb. chicken with seasonings into the 3QT pot and when I placed it in the oven, it was at 300 degrees. I was pleasantly surprised that this little 20 pound cooker really puts out the heat!

    My frozen chicken cooked from 11:45am to 4:15pm. The smell around the Sun Oven was delectable! The roasted chicken smelled wonderful, looked gorgeous, and was fully cooked and made a perfect dinner!

    I have several more test case scenarios to put to the test- however so far the concept is wonderful. The ability to actually cook a frozen chicken with little to no effort using the free energy of the sun was downright fun.

    Brownies are wonderful. I used my own recipe. They cooked beautifully in 30 min.

    I wish I had taken a photo of my frozen rock of a round roast. Yes- As I ran out the door to take the kids to swimming lessons the thought came to me.. Put a frozen roast inthe Sun Oven, pour BBQ sauce over the top, and wha la- have no stress for dinner. So I went about my day, took the roast out around 5:45pm and served wonderful BBQ Beef Sandwiches for dinner.Serve with  Cole Slaw, and a fruit salad.

    BBQ Sauce:

  • SAUCE:
  • 1/2 cup ketchup
  • 1/2 cup chili sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke flavoring (optional)
  • 1/2 teaspoon ground mustard
  • ** put half on the meat, save half for serving**

    • Cole Slaw:

  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup mayonnaise
  • 1 teaspoon celery seed
  • 4 cups chopped cabbage ( Use both green and purple cabbage or a Broccoli slaw mix)

    • Directions

    1. In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.  This is a very basic slaw recipe. I end up adding seeds, nuts, noodles, or dried fruit to make it right for the taste buds!

    Fruit Salad: ( Yummy Yummy!- Can you tell I am a mother to young kids?)

    • Add any fruit you have, cut into bite sized pieces. Mix together
    • Dollop vanilla yogurt as dressing OR equal parts yogurt/orange juice with crystallized ginger chopped up through out. Having this made early so flavors can mingle is best, but not required!

    For more information and recipes for our solar ovens visit our web site here.

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  • Father’s Day Family Favorite Recipes

    Dad’s are so easy! The way to a man’s heart really is through his stomach. Make these fantastic and oh so simple meals for dad on “his” day and watch the grin spread from ear to ear… throw in a little back rub and a few words of encouragement and his ‘tank’ will be filled.

    Dad's Favorite Burger

    Dad’s Favorite Hamburgers with Herbs

    I have been using this easy recipe for over 30 years. After you try these tasty seasoned hamburgers, you will never go back to plain old hamburgers. I make lots and freeze the patties individually on cookie sheets and then place into zip lock baggies. If you don’t have all the herbs, use whatever you have.  Double, triple, or quadruple amounts for extra hamburgers for a crowd or for the freezer!

     

    2 lbs. hamburger

    1 Tbsp chopped chives

    1/2 tsp. crumbled tarragon, optional

    2 tsp. salt

    1/4 tsp. pepper

    1/4 c. chopped parsley

    1/4 c. chopped green onion

    1 egg

     

    Mix all ingredients in a mixing bowl by hand. Shape into 6-8 large patties. Grill or broil until done.

     

    Even dad likes this!

    Strawberry Spinach Salad

    I like this recipe for Father’s Day because it takes advantage of what’s in season and is delicious.  Use whatever other ingredients you like and have on hand.

     

    6 or more Cups spinach or other mixed greens, torn up

    1 Cup strawberries, sliced

    2 green onions, sliced

    1 small red onion, cut into thin rings

    1 garlic clove, minced

    2 Tbsp sunflower seeds (raw or toasted), optional

    1/2 Cup bacon pieces, crumbled

    1/2 Cup chopped walnuts or slivered almonds (toasted if desired)

    1/2 Cup grated Parmesan cheese OR1/4  Cup Feta Cheese, crumbled

    Cucumbers,  sliced, optional

    Avocado slices, optional

     

    Assemble the greens in a large salad bowl and add additional ingredients in layers as attractively as possible.  Let the children help and get creative.  Be sure to take pictures!

     

    Balsamic Dressing:

    1/4 cup honey

    2 Tbsp sesame seeds, toasted if desired

    1/4 Cup Balsamic vinegar (wine vinegar is fine)

    1/4 Cup olive oil

    Salt and pepper to taste

    Combine ingredients in a jar with tight fitting lid and shake well.  Dress the salad when ready to serve, or use salad dressings of choice.

     

     

    Marilyn’s Potato Salad

    My late husband loved any kind of potato salad.  This recipe is the way I like to make it, but many ingredients are optional, so use what you have.

     

    2 1/2 lbs Red Potatoes, cooked and cubed (I use the Duromatic Pressure Cooker to save time)

    3/4 Cup French dressing or Marilyn’s French Dressing

    2-4 Tbsp Fresh Dill to taste, snipped

    1/2 Cup bacon, crumbled

    1/2 cup finely diced red onion OR

    1/2 cup finely chopped fresh chives, optional

    4 hard boiled eggs, chopped or sliced

    1/2-1 Cup celery, chopped

    1/2 cup diced dill pickle, optional

    1/2 cup diced red pepper, optional

    1/2 -1 Cup mayonnaise or to taste

    Salt and pepper to taste

    Paprika

    Snipped fresh or dried parsley, optional

    Marinate the cooked, cubed potatoes in French dressing in a refrigerator container overnight.

    Combine the rest of the ingredients, except for the eggs and paprika with the marinated potatoes in a medium bowl.  Adjust seasonings.  Pour into an attractive serving bowl.  Garnish the salad with parsley, sliced eggs, and paprika.

     

     

     

    Marilyn’s French Salad Dressing

    This recipe, courtesy of a chef, has been my family’s favorite salad dressing recipe for nearly 25 years. I use this versatile dressing to marinate veggies, and potato salad as well. Double or triple the recipe as it goes fast!


    1/4 Cup vinegar, Balsamic, Red wine, or Apple-Cider Vinegar
    1 TB Dijon mustard, prepared
    2 or more cloves garlic, minced
    1 tsp. salt
    1/4 tsp. pepper, fresh ground if possible
    1/2 tsp. paprika
    2/3 Cup quality oil such as olive oil,     coconut oil, sesame oil, or combination of oils. Be sure to use pure pressed or expeller pressed oils which contain the anti-oxidants and vitamin E.

     

    Combine these ingredients in a carafe, glass jar, or whisk together with a fork in a small mixing bowl.

     

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