Category Archives: recipes

2016 December Advent, Day 6 – Hot Cocoa

 

December 6th

Nothing shows me more of the Christmas season than hot cocoa, snuggling on the couch, spending time with the ones that I love while worshiping Jesus for his birthday.  Every year, we make several “big” batches of homemade hot cocoa mix to use during the cold weather. 

Ingredients

Directions

  1. In a large mixing bowl, combine milk powder, sugar, cocoa powder, and creamer. Stir till thoroughly combined.
  2. Store cocoa mixture in an airtight container. Makes about 15 cups mix (about 45 servings)

To serve, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir until dissolve. 

Top with whipped cream, chocolate syrup – you can even seep the boiling water with peppermint leaves before mixing with cocoa mix to make a peppermint flavored cocoa. 

Luke 1:33 -And he shall reign over the house of Jacob for ever; and of his kingdom there shall be no end.

Hobo Stew in your solar oven

hobostewHobo Stew

The following recipe is for ONE hobo stew which is

ONE serving. We make 10+ when we go camping and these can be thrown in your solar oven after lunch for dinner or even on a campfire or grill.

Ingredients:

  • 1 hamburger patty
  • 1/3 cup hash browns or home style potatoes, thawed
  • 1/3 cup frozen mixed veggies, thawed
  • 1 teaspoon teriyaki or 1 tablespoon of BBQ sauce – page 46
  • Salt and pepper to taste
  • Aluminum foil

 

Directions:

  1. Set up solar oven.
  2. Lay out square of aluminum foil and place hamburger patty in middle of foil.
  3. Sprinkle with salt and pepper.
  4. Place potatoes and vegetables on top of patty
  5. Sprinkle again with salt and pepper
  6. Add sauce to top of “mound.”
  7. Pull up corners of aluminum foil to form a “bundle” and twist foil to seal
  8. Add bundle to solar oven and seal oven.
  9. Let cook for 4 hours in oven or until meat is cooked

 

Solar oven “hard boiled” quail eggs

ABM_1462487159

There are so many different things that you can make in your solar oven.  A favorite snack in our house is hard boiled eggs…. especially quail eggs. They are BITE SIZED! 

You can use a solar oven to “hard boil” using the hot air inside the oven. 

When using a solar oven for eggs, an easy hack it to hard boil eggs  is to put them in a carton inside the  oven. The carton needs to be one of the paper ones, not the plastic or styrofoam ones because the cartons will melt inside the oven.

Once you place your  eggs in the carton, set them inside your solar oven. Seal the lid and add the reflectors. The quail eggs will take between 90-120 minutes depending on the temperature. 

 

Solar Oven cooking – DUMP CAKE

IMG_20160421_174700585_HDRDump Cake is one of those super simple recipes that we LOVE to make in this house. 

Dump Cake

  • 1 package of cake mix (or a homemade cake mix)
  • 3 cups of fresh fruits (berries, cherries, apples, peaches, etc)
  • ½ – ¾ cups water
  • 4 Tablespoons butter

(Substitution – if you are using canned fruit rather than fresh, use one full can, including liquid and omit the water)

In solar oven pan, stir together cake mix and fruit. Add water and mix. It will be lumpy!! Do not over stir. Place 4 tablespoons pats of butter on the top of the batter. Cover with pan lid.

Cook in the solar oven for 6-8 hours.  (This cake will not rise. It is a gooey cake, not a fluffy one.)

 

Solar Oven Cooking and Class for Oathkeepers

Using a Solar Oven

If you are interested in one of our solar oven cookbooks, they are for sale on Amazon. Click here – http://www.amazon.com/Outdoor-Kitchen-Full-Sunshine/dp/1479112305/ref=sr_1_1?ie=UTF8&qid=1461516543&sr=8-1&keywords=kris+mazy

solarovenWhat is a solar oven?

A solar oven is an oven that you use outdoors to cook food while using only the sun as your power source. It is virtually an outdoor crockpot that has no need to plug in. The sun can heat the oven anywhere from 150-300+ degrees. There are no extra power or heat supplies needed besides the sun. And it saves money by not having to run your inside stove or your AC in the summer time. Free power!!!

Anything that you can cook in a crockpot or an oven indoors or even on the stovetop or in the microwave to reheat, you can cook in your solar oven (excluding frying). You also need a clear view of the south (when in the northern hemisphere.) You can cook for one person or for a dozen for a single meal in the solar oven.

When can I use my solar oven?

You can use a solar oven any day that you have 20-30 minutes of sunshine every 60 minutes and at least 5 hours of cook time. You can use your solar oven in the summer or in the winter time. Yes, it can be partly cloudy, however, rainy days, severe windy days and full cloudy days, you may not be able to get your oven up to heat enough to cook your foods. For those windy days, you can place your oven in an area that gets blocked by the wind, you will heat up sufficiently. You can use your solar oven even with snow on the ground. Be careful of the wind blowing and try to keep it out of direct wind while it is cool outside. That will lower the temperature inside your oven.

What can I use my solar oven for?

You can use your oven for slow cooking, heating and pasteurizing water, baking bread or sweets, roasting a chicken, dehydrating vegetables and fruits, heating canned foods, reheating leftover foods, making a quick sun tea, “pan cooking” hamburgers, etc. The only thing that you cannot do is fry your food.  

Setting up a solar oven.

Setting up you oven is very important to know how to do it. You have to make sure that you seal the oven to keep the heat inside.  The reflectors are very easy to put on and do help raise the temperature inside the oven especially in the winter time.

 

Pasteurizing Water to make safe for drinking

Pasteurizing water is important in a situation of needing fresh and healthy water. Poor water supplies causes 80% of all sickness and disease in developing countries. Pasteurization destroys all microorganisms that cause diseases from drinking contaminated water.  The goal is to get your water over that 150 degree mark. You need to keep your water supply at the 150 degrees for at least 10 minutes.

Microbe Killed Rapidly At
Worms, Protozoa cysts (Giardia, Cryptosporidium, Entamoeba) 55°C (131°F)
Bacteria (V. cholerae, E. coli, Shigella, Salmonella typhi), Rotavirus 60°C (140°F)
Hepatitis A virus 65°C (149°F)
(Significant inactivation of these microbes actually starts at about 5°C (9°F) below these temperatures, although it may take a couple of minutes at the lower temperature to obtain 90 percent inactivation.)

 

wapiThe Water Pasteurization Indicator (WAPI) (pronounced wa-pee) capsule contains a special wax that melts at 65 degrees Celsius–sufficient to pasteurize water by killing disease-causing organisms including E. coli, rotaviruses, Giardia and the Hepatitis A virus. The WAPI now has the added benefit of a tough stainless steel cable and brass end caps, which allows it to be used over a campfire as well as in a solar cooker. The WAPI is especially valuable when camping or in situations where solar cooking is not an option.

It is reusable AND one comes with the solar ovens that I have with me.

 

Listing of some of the foods that can be cooked

 

  • Bread, dinner rolls, cornbread, biscuits
  • Breakfast Rolls, cinnamon rolls
  • “Hardboil” eggs
  • Roasts
  • Potatoes, including au gratin
  • Deserts like brownies, crisps and cake
  • Casseroles / enchiladas
  • Canned goods can be reheated
  • Beans / Chili
  • Rice and Quinoa
  • Chicken breasts
  • Whole chickens/rabbits/quail
  • Chops – pork, goat, lamb
  • Fish
  • Veggies like cauliflower, zucchini, butternut squash
  • Stuffed peppers
  • Meatloaf
  • You can use fresh, canned, dehydrated or frozen ingredients – you can even use your freeze dried storage meals and heat the water needed without the use of any energy beside the sun.

 

 

What are some basic tips?

  • Dark pots work better than light colored pots. No clear glass.
  • Short or shallow pots work better than tall ones.
  • Several small pots work better that a single larger one.
  • Foods cooks faster with a lid on the pot.
  • You do not have to use just the pots that come with the oven. Experiment with other items including cast iron, clay or metal loaf racks.
  • You can transform your solar oven into a dehydrator using home-made screen trays (and cracking open the lid.) Make sure that the screen that you are using is metal and not a plastic screen.
  • The more food and/or liquid, the longer it will take to cook your food.
  • Cutting foods into bite sized portions will allow the food to cook faster.

 

DO NOT let this oven just sit and collect dust. Please experiment and use it before there is an emergency and you HAVE to know how use it!  Know how to use before the time comes.

Pulled Pork

  • boneless pork loin or roast, 2 to 2 1/2 pounds
  • bottled or homemade barbecue sauce
  • spice rub-  1 cup brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp cumin

Rinse the meat and trim off larger pieces of fat.  Cut into thirds if desired to speed up cooking time. Liberally rub spices on all sides.  Place in a solar oven pan and refrigerate overnight.

 

Cook in the solar oven for 4+ hours.  As always, check for doneness and adjust cooking time depending on oven temperature.

Once the pork is cooked and slightly cooled, slice and hand pull it using a fork and knife. Mix in barbecue sauce to taste. To serve, place pulled pork on bun and top with cole slaw.

Whole Chicken, (or Quail, or Rabbit)

  • one whole chicken
  • one lime or lemon
  • 1 teaspoon garlic powder

Add chicken to solar oven pan. Juice ½ lime over side of chicken. Flip chicken and juice other ½ of lime over the other side of the bird. Sprinkle with garlic powder.  

 

Cook in the solar oven for 6-8 hours.  As always, check for doneness and adjust cooking time depending on oven temperature.
Stuffed Peppers

  • Mini bell pepper,
  • cream cheese or other soft cheese
  • aluminum foil

Slice the tops off of the mini bells. Spoon in cream cheese. Place peppers on aluminum foil, standing upright. (This will take 2 or maybe 3 hands!) Pull the sides of the aluminum foil up and twist corners to form a bundle.

Cook in the solar oven for 4+ hours.  As always, check for doneness and adjust cooking time depending on oven temperature.

Baked Potatoes

  • Large potato

Wash potato. With a fork, poke several times. Wrap in aluminum foil and place in solar oven. Let “bake” all day.

 

Chorizo Stuffing

  • 1 pound of beef or pork chorizo
  • 12 ounces of dried bread crumbs (packaged or home-made)
  • 4 stalks of celery
  • 1 small onion
  • 2 cans of chicken broth

Break apart sausage into small pieces. In you solar oven pan, mix together all dry ingredients. Pour chicken stock over the top and cover pan with lid.

Cook in the solar oven for 6-8 hours.  As always, check for doneness and adjust cooking time depending on oven temperature.

 

Dump Cake

  • 1 package of cake mix (or a homemade cake mix)
  • 3 cups of fresh fruits (berries, cherries, apples, peaches, etc)
  • ½ – ¾ cups water
  • 4 Tablespoons butter

(Substitution – if you are using canned fruit rather than fresh, use one full can, including liquid and omit the water)

In solar oven pan, stir together cake mix and fruit. Add water and mix. It will be lumpy!! Do not over stir. Place 4 tablespoons pats of butter on the top of the batter. Cover with pan lid.

Cook in the solar oven for 6-8 hours.  (This cake will not rise. It is a gooey cake, not a fluffy one.)

 

Roasted Garlic

  • 4-6 six whole garlic bulbs
  • ½ tablespoon of olive oil
  • Aluminum foil

Cut the top off of each bulb of garlic. Place garlic in center of foil sheet, cut side up. Drizzle olive oil on top of garlic. Pull up sides of foil and twist together.

Place foil packet into solar oven. Cook in the solar oven for 4+ hours.  Serve on bread, crackers or spread on meat.


 

Herb Peasant Bread

  • 6-1/2 cups of wheat (We grind our own, so we add 2T of wheat gluten too)
  • 2 Tablespoon yeast
  • 1 teaspoon sugar
  • 3 cups warm water (not boiling, but warm to touch)
  • 2 teaspoons salt (I only use pink Himalayan in my house)
  • 1 teaspoon coconut oil, melted

In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.

Slowly stir in yeast mixture into flour with wooden spoon. Blend well until dough forms. Place dough ball in clean bowl.

Divide the dough in half and place in bread pan. Cover with cloth and let rise on counter for about 1 hour.  We use a clay bread pan. (the darker the better)

Using your bread knife, make slices into the tops of the dough about 1/2 inch deep.

Place in solar oven and seal. Cook in the solar oven for 4+ hours.  Serve on bread, crackers or spread on meat.

 

 

“Hard Boiled” Eggs

  • Amount of eggs that you want cooked. These can be quail, chicken, duck, etc.
  • Paper egg carton, lid removed

Place your eggs into the carton and place the carton in the solar oven and let cook for 90 minutes.

No water needed!

 

 

Eating Quinoa – Avocado Quinoa Salad

ABM_14538606185 years ago we really took a jump on changing how we eat. We had already taken all of the dye filled foods out of our lives and then we started with all of the processed. No more boxed rice or pasta sides for us!!

We discovered that it is a ton easier to make it from scratch than to make the processed mixes. When we make quinoa, we normally make a double batch so that we have leftovers for the next day. 

What is quinoa? 

Quinoa (pronounced Keen-Wa) is a seed from the quinoa plant. It has been a staple food in Peru and Bolivia. 

To cook it, the ratio is 2 liquid to 1 quinoa – We normally make 3 cups for our family of 10… so 3 cups of quinoa to 6 cups of water or broth.  Before you cook it, rinse it. If you don’t it could have a bitter flavor. 

You can also add other things into the quinoa. We have added cheese, chopped veggies, even ranch dip mix, butter or soy sauce. 

Here is a favorite that we make with left over quinoa in our house. 

Avocado Quinoa Salad

Ingredients

  • 1 cup cooked quinoa, chilled
  • 1 cup cherry tomatoes halved
  • 1 avocado cut in cubes
  • ¼ cup fresh cilantro, chopped
  • 1 cup baby spinach
  • 2 Tablespoon diced red onion
  • 2 Tablespoon lime juice
  • 1 Tablespoon Olive Oil
  • sea salt to taste

Instructions

Stir together all ingredients in a bowl and serve! Easy-Peasy

Easy Boule Bread – A Family Favorite.

eaBoule Artisan Bread - www.krisandlarry.com

This is a GREAT recipe to make bread bowls as well!!! Divide the dough into 4 or 5 smaller rounds, shape and bake!

Ingredients:

  • 6-1/2 cups of wheat (We grind our own, so we add 2T of wheat gluten too) – plus a small amount of flour to dust bread board)
  • 2 Tablespoon yeast
  • 1 teaspoon Sugar
  • 3 cups warm water (not boiling, but warm to touch) plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
  • 2 teaspoons salt (I only use pink Himalayan in my house)
  • Optional toppings: see belowBoule Artisan Bread - www.krisandlarry.com

Directions

    1. In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
    2. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
    3. Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
    4. Blend well until dough forms.
    5. Place dough ball in clean bowl.
    6. Cover with cloth and let rise on counter for 1 hour.
    7. Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
    8. Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)
    9. (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos on their bread)
    10. Place dough in oven and pour 4 cups of water in a pan in the bottom of heated oven… this gives a crunchy outside layer.
    11. Bake at 400 degrees for 40 minutes.

I make the dough ahead of time and put in a super large container in my fridge.  I actually triple this recipe and take out enough over the week to make bread daily.

Roasted Butternut Squash

ABM_1453345765Growing our own fruits and veggies is extremely important to our family. We always plant extra and a variety of plants in our garden.

Butternut squash is a favorite in this house. Once cooked, it has a “creamy” texture. It can be used as a stand alone dish, a side or even a soup. My kids LOVE butternut squash. 

Butternut squash can be grown and stored for several months after you harvest. It is a fantastic winter squash. 

Ingredients

  • 1 butternut squash – peeled, seeded, and cut into 1-inch cubes
  • 3 Tablespoons of butter 
  • 2 cloves garlic, minced
  • 1 teaspoon of rosemary leaves
  • salt and ground black pepper to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. Place butternut squash in oven safe pan. 
  3. Add butter to top and sprinkle with rosemary, garlic and salt and pepper. 
  4. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Homemade Laundry Sauce

We love making our own cleaning products. I save so much in this size household. We do have a 5 gallon bucket of homemade laundry soap that I have been making every 3 months for the last 5 years… Several months ago, I made a “Laundry Sauce” that I adapted a bit from this recipe. … Laundry Sauce On Budget101

We do double this recipe and make 4 jars instead of 2 (which often fluffs into 5 jars every 3 months)

  • 1 bar DOVE soap, grated –  Some people use Fels Naptha, (we don’t because I don’t like using anything with color)
  • 1 cup 20 Mule Team Borax
  • 1 cup Arm & Hammer Washing Soda 
  • 4 cups of hot water
  • Essential oil of choice
  • You will also need 2 quart size mason jars and either a blender or a hand mixer. I picked up a blender at a yard sale for $1 that I use for soap only.
  1. ABM_1453162686Put 4 cups of water in a large heavy saucepan over high heat. Bring to a boil. 
  2. Mix together the Borax and the washing soda in a bowl and set aside.
  3. Grate your bar of soap and add to the boiling water. Stir until melted down (about 10 minutes.
  4. Once the soap is dissolved, turn to low heat and add the washing soda and the borax. Stir until COMPLETELY dissolved.  (DOES NOT FEEL GRAINY!)
  5. Pour the liquid equally into two quart size Mason jars.
  6. Add water to fill the jars to the “shoulder” 
  7. Add 10 drops of essential oil of choice to each mason jar. 
  8. Put the lid on the jars, shake a few times and turn them upside down Let them sit upside down for a few hours.
  9. After a few hours, you will notice that the soap has separated into several layers. YEA! 
  10. Once this happens, pour the contents into a blender and BLEND AWAY! Until Fluffy! (If you are lucky enough to find a blender that the blades unscrew and the mason jar screws right onto it. … I am not that lucky! YET!)
  11. Add the “soap fluff back into your jars (you may need a 3rd jar depending how “fluffy” it blended. 🙂

    Add 1 Tablespoon to a load of laundry in any type of machine, conventional, Front Loader, High Capacity & High Efficiency (HE), etc. Add the spoonful directly with the dirty clothes and not into the detergent tray.

 

Christmas traditions – Rosette cookies

imageEvery year, we have little Christmas traditions that we, as a family, have during the season.  One of them like many other families is making Christmas cookies. With so many kids in the family, cookies don’t last  too long. We love making rosette cookies. We have several rosette irons, 2 of which are antiques that we picked up from yard sales.  And since my Larry is a cookie moster, these are a hit at our house. 

Here is the recipe that we use… Yes you can substitute  goat’s milk and white rice flour. 

Ingredients

  • 2 eggs
  • 1 tablespoon white sugar
  • 1 cup sifted all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • vegetable oil for frying
  • sifted confectioners’ sugar

Directions

  1. Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. I do this with a whisk.
  2. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  3. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
  4. Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. 
  5. Reheat iron 1 minutein oil; make next rosette.
  6. Sprinkle rosettes with powdered sugar.