Solar Beets!

Beets are a great vegetable for solar roasting. Wash them, and roast with the skin on. . when they are done, the skin peels off easily using paper towels or the recycled paper used in grocery bags.

A "DATS" Cooker Project

The start of a dual angle twelve sides solar cooker before aluminum foil is applied for reflectivity. This cooker design delivers good cooking temperatures.

Recycling Potato Chip Bags

Here is a photo of my recent "CookKit" project using potato chip bags for the
reflective material on the cardboard panels that make up the oven. Using larger family size bags would probably have been less work!


Solar Rice

Here's a photo of rice cooked in a solar oven. This recipe uses 1/2 cup of rice and 3/4 cup of water placed in a cooking pot, covered and cooked approximately 2 hours in a solar oven. The rice was Basmati. Other additives can be used for flavors you enjoy.

Cooking Eggs in a Solar Sport

Have been trying out the Solar Sport oven in Bogotá. Here's a photo cooking eggs that have been placed on a steamer support and enough water to cover the bottom of the pan. Cover and leave for a while. . . PERFECT!  Made deviled eggs ( huevos de diablo). 


Preserving the BEST of Nature. .

For those who savor the taste of fresh tomatoes, here's an excellent way of capturing 
the essence of the perfect tomato and preserve it's flavor, naturally!

Tomatoes are the ideal candidate for solar canning. The acid content allows
 for preservation with only a pinch of salt.  Wash the tomatoes and dip in boiling water for about a minute, then they are easy to peel. cut into quarters and place into clean, sterile canning jars  with a pinch or two of salt.until they fill the jar. If necessary, add a little water to fill completely. Place the lid on and screw the retaining ring almost closed. Place the filled jas in your solar oven and wait for the jars to begin boiling over and leaking past the top. Remove, tighten the top and wipe the tops clean. . .in a short time you should hear the tops "Pop" (seal). . .Viola!


Solar Baked Potato Chips!

There is just no end to the imagination when it comes to Colombian chefs!

This is a photo of potato chips baking in the Sun Oven. The chef informs me
that the raw potato is sliced very thin and brushed with olive oil for that delectable flavor and finish. I am told that other new varieties are on the way.


Hat´s Off to our chefs in Raquira 

Roasting Cocoa

Just when you think you have seen it ALL, someone comes up with a new application for solar ovens. For many of you, the cocoa powder you use when you make brownies, is available at your local grocers. However, one of our Colombian chefs is attempting to make her own! After collecting the pods of the cocoa plant found at la Chocolatería de Barichara, she removed the beans from inside and is solar roasting them!
It is my understanding that, when roasted, they are ground into cocoa powder.

Her oven is the BYU modified Funnel Oven Building and Using the BYU Funnel Oven 1 and Building and Using the BYU Funnel Oven 2


A Different Approach. . .

Looking for a new technique in solar cooking?  How about "en papillote", a technique in french cooking in which you enclose your food in a parcel made from parchment paper and bake it in an oven.  Technique ¨en papillote¨.  This method offers easy preparation and cleanup and is perfect for seafood! You can cook for many more people than with your regular pots and offer gourmet presentation at your table. Make your parcels in advance and for oven temperatures over 300F they should be ready in only a few minutes, depending on the size and consistency of your parcel (steam is the key). When you serve and open each parcel the fragrant aromas signal a wonderful meal to savour!
Most cooking websites offer ën papillote" recipes. . .try one today!


Solar Cooking in Colombia

Wow, time has passed with more cooking than blogging! . . .My apologies to those that have visited this blog seeking more recent posts.

Perhaps one of the interesting aspects of solar cooking is it's portability.

 I recently had the good fortune to cook with some friends in Colombia, South America and would like to share a photo of a Solar Turkey on their farm in Raquira!  This over sized bird was no challenge for the Sun Oven!

Solar ovens are particularly adaptable to many recipes that require a longer cooking cycle, saving a lot of energy that can be expensive.


Solar Portabellos!

Why not try a change with Solar Portabello Mushrooms!

Search your local markets for 4 large Portabello Mushroom caps, 4 slices of Mozzarella Cheese (or fresh Mozzarella), fresh Basil leaves, Garlic, and a can of Diced Tomatoes.

Mix 2 Tablespoons of Olive Oil with 1 crushed fresh clove of Garlic and rub the mushroom caps. Arrange in your pan, tops down, Salt and Pepper. Drain the Diced Tomatoes and in a bowl, mix together with Basil leaves ( a drop or two of Balsamic Vinegar is nice). Place a slice of cheese into the mushroom cap and top with the tomato/basil mixture. Bake in your Solar Oven 20-35 minutes or until the cheese is bubbly.


Back in the Saddle with Bar-B-Que Beef Brisket

It's been a few months since the last post and with summer coming, solar cooking is at it's BEST!
I just uploaded a few photos of a Bar-B-Que Beef Brisket that turned out fantastic. Placed 1/2 an onion in the pot, added the brisket (3lb.) and the rest of the onion, covered with 1/3 cup bar-b-que sauce and cooked, covered for 6 hours. Was delicious (the juices made a tasty gravy) . The left-overs shredded for a beautiful sandwich on a hoagie roll with extra bar-b-que sauce.
My next attempt will be an Italian Style Beef Brisket that will be prepared the same way, except I will drain the liquid from a 28oz. can of peeled roma tomatoes and place them on top of the beef with a tablespoon or two of oregano. Should complement egg noodle pasta or make an incredible sandwich on italian bread! For my latin fans, cook the brisket with nothing but a little
garlic and water (not much) and when you are finished you have the beef for "Vaca Frita" and "Ropa Viejo"!


Solarific Bread Pudding

* 2 cups milk or half & half * 3 eggs, beaten
* 1/3 cup sugar * 1/2 teaspoon salt * 1/2 teaspoon vanilla extract
* 4 slices white bread (or stale french or other breads) 2 cups
* 1 teaspoon cinnamon * dash nutmeg * 1/2 cup raisins or chocolate chips, optional

In a bowl, combine eggs, sugar, salt, milk and vanilla . .stir well.
Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered,in a preheated oven at approx 300° for about 50-60 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or other dessert sauce, if desired.


Solar Cinnamon Rolls

This is a great quick and easy recipe, especially for campers! Use your favorite recipe or a package of refrigerated cinnamon rolls from the grocer's dairy case. Preheat the solar oven for 30 minutes, bake for 45-55 minutes.