It’s been a cookie week. My mom came on Tuesday, so I made oatmeal raisin cookies (the good kind) to harold her arrival. The next day was preschool, and I couldn’t be caught with no cookies on hand, so I quickly whipped up a batch of peanut butter cookies in the solar oven while the kids napped.
And, as if that wasn’t enough, today my son decided that he wanted to cook with his Nana, so they tried their hand at solar baking. It was really sweet. I preheated the oven while they used an oatmeal cookie mix (Pamela’s maybe?) and substituted apple sauce for the butter and used flax for the egg. They had bought raisins and dried cranberries, so they added those to the mix and made a pan of bar cookies.
The oven stayed at 350°F, and in about 25 minutes we had cookies! I was proud of them for being willing to try out the solar oven, as it was new for both of them. They both said it was easy and everyone enjoyed the cookies. I’d post the recipe, but it was the one from the bag.
Maybe this solar cooking will become a family affair? What do you think – solar ovens for Christmas? 🙂
God bless my friend Sarah. She tries so hard to accommodate all of our food preferences. This week, she made gluten free oatmeal raisin cookies with almond flour. They were wonderful! She gave me the recipe and assured me that they were easy to make.
So, being the optimist I am, I took the recipe home and looked it over. It was simple enough, and I knew that I could solar cook it easily in the summer heat. Then I did what I always do – I changed half of the ingredients. After all, why use an egg when you can use flax? And who needs butter when you can use coconut oil? And while you are at it, we can probably substitute rice flour for almond flour because I just ran out of almond flour.
And, of course, what you would imagine would happen did. I made oatmeal pucks. They had so many substitutions that they did not turn into proper cookies. The only thing I can say for them is that they made wonderful batter that my kids loved 🙂
Next time I try this recipe with some of the correct ingredients, I’ll post the recipe!
I am a glutton for punishment. For those of you who were around for my many different banana bread trials, you know what I mean. Now, I am facing the same challenge with apple chips. I will conquer!
They seem so easy – and the recipe is the same.
Slice thin, bake for 1 hour on each side and then let sit for 1 hour with the oven off to crisp.
I tried these again today, and I made something more akin to a partially dehydrated apple ring. They were sweet, and a little chewy, and my husband loved them. However, they are not apple chips.
Expect to see another apple post at a later time!
Someone posted in one of my mom’s groups a blogger who has great vegan, gluten-free, recipes. I have tried a few of them and loved them all, so when I saw her cookie recipe, I was psyched! It had very little sugar, and used oats for flour. Plus, as you probably have already gathered, I’m a sucker for sweets. Chocolate is a food group in our house.
It’s been raining here quite a bit with the monsoons, so I had to wait almost a week to get a day that was sunny enough at a time when I could cook. Finally I found a day, preheated the solar oven, and made the cookies!
Chocolate Cookies (original blame goes to OHSHEGLOWS )
1 flax egg (1T flax + 3 T water)
1/4 cup applesauce
1/4 cup peanut butter
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp cocoa powder
1 1/2 cups oats processed into flour
nondairy milk if needed to moisten batter
Preheat your solar cooker. Mix the ingredients together in the order listed. Drop onto parchment lined baking sheet and then flatten into little patties. Bake at 375 degrees F for about 15 minutes.
Rating: Terrible. Seriously – they were dry, needed more sugar, and a waste of perfectly good chocolate. Next time I will just munch on the chocolate chips and be done with my chocolate craving!
We have a nice wholesale vegetable and fruit wholesale group here. For something like $15, you get a basket of assorted fruits and vegetables that are supposed to be worth $50 retail. I don’t think it’s quite as good a deal as they advertise, but the food is good, and it is a savings. The catch is that you never know what you will get. So some weeks you get your basket and end up Googling the picture of your fruit to try to figure out what it is, or you spend time trying to Pinterest a kumquat recipe.
This week we got all easy identifiable foods, which was good. Our basket included several potatoes. I decided to see if I could solar cook the vegan equivalent of a western skillet. Potatoes take forever to cook on the stove or in the oven, so I left them to solar cook while we went to church. I was happily welcomed home to a cooked potato lunch!
2 potatoes, cubed
salt and pepper
1 onion, chopped
1 green pepper, chopped
Mix together all the ingredients in a glass dish, moisten with some water, and cover. Solar cook for a few hours until the potatoes are all soft.
Rating: Okay. I added lentils the next day and served it to the kids with ketchup. They loved it, although they love anything with ketchup. You don’t get the crispy fried outer skin to the potatoes that you would get if you did a traditional skillet, but it was a good all the same.
You know you have officially become a southwestern eater when you put salsa or cilantro on everything. Seriously. Avocados, tortilla chips, jalapeños, and cilantro are shopping list staples around here.
Not surprisingly, I went out to eat the other night and fell in love with the most delicious hummus ever. It was smooth and spicy (and green!), and I ate way too much of it. So, I had to try to make some at home.
I don’t cook with oils, so the texture is a little different from traditional hummus, but the taste is awesome!
Jalapeño Cilantro Hummus
1.5 cups cooked garbonzo beans
3 cloves garlic
1 bunch cilantro
1 jalapeño, chopped and seeded
Juice of one lime
Solar cook the garbonzo beans and let them cook. In the food processor, process the garlic and jalapeño until finely cut. Add the cilantro and repeat. Then add in the beans and lemon juice. Slowly process while adding in water until you get the right consistency. It will be a bit more grainy then traditional hummus. Enjoy!
Rating: yummy! I love it with fresh veggies, but if you eat gluten, it would be food with pita too!
I am desperately trying to get out of my anti-cooking funk. It’s hard to get excited about hot food when it is so hot!
I thought I found the answer this morning when I stumbled upon a recipe in a magazine for apple chips. It was dead easy, and you ate them cooled, so they actually sounded appealing to me!
The recipe called for you to slice thin strips of apple and then bake them for an hour on each side (2 hours of baking total) then to cool them in the oven for another hour. Easy, right?! What could go wrong?
Apparently everything. I overcooked my chips on the first side and they never recovered. I was left with a burned apple mess. And in the process of assessing the Burnes chopnaituatikn I decided to move the cooker out of the sun. This, of course, woke up 2 sleeping children. Bad times.
Never fear! I will try these again and pay better attention!
One of the few beans that my husband can/will eat are white beans. So, in the interest of only having to cook as few times as possible, I have been looking for recipes that use white beans so that we can all share them together.
I had friends coming over, so I made a dip out of the white beans with avocado. It was a simple vegetable dip, and rather bland if I am honest. However, you could totally tell that we are from the southwest. Everyone called it guacamole. Now, besides the fact that it was indeed green, it bore no resemblance to the wonderful food that is guacamole. It had no spices. It had no chips. There was no lime in it. Alas, I think next time I will just make guacamole and be done with it!
However, here was the bean dip, thanks to Semi-Homemade Mom:
White bean and avocado dip
1 cup cooked white beans (solar cooked, of course!)
1/2 cup parsley
Juice of one lemon
1 clove garlic (minced)
Solar cook the beans. Then drain them and blend everything in your food processor till smooth. Add more lemon and salt to taste.
Rating: Okay. I added way more lemon and salt then the recipe required. I just couldn’t seem to get the taste to my liking. The parsley was weird. It doesn’t taste and it doesn’t do much more then provide green chunks in the final dip. I think if I did it again, I would just add white beans to a regular guacamole dip recipe, or try to find some sort of white bean hummus recipe.
I saw this great recipe for a one pot quinoa meal. I have been trying to eat more quinoa, and I hate dishes, so the one pot idea really appealed to me. Plus, it had my favorite food: avocado, tomato, and cucumber. Awesome! Below is the recipe I used. It’s borrowed from Pinterest. Thanks to skinnytaste.com!
1 cup cooked quinoa (cooked in the solar cooker, of course!)
1 can chickpeas
1 tomato, diced
1 cucumber, cut into small pieces
1/8 red onion, diced
juice of 1.5 limes
2 T chopped cilantro
1 avocado, diced
Stir all the ingredients together and serve! I cooked the quinoa outside on a sunny afternoon at about 3:30. It actually worked! I have been having a terrible time getting the cooker to maintain high enough temperatures, but today everything was perfect! (It’s worth mentioning that I would probably have an easier time if I adjusted the cooker more frequently, but come on – it’s hot out there!)
Rating: Culinary wise – success! I loved it, and both kids refused to touch it. Apparently they don’t like quinoa. This is my second try at feeding it to them, and no dice yet. I’m going to make another effort later to see if I can sneak it in though!
So I had a sweet potato stashed in my cabinet that I was determined to use up before it started to turn brown and smell bad…not that stuff like that happens in my house (often)… Anyway, I also figured I should get around to using the quinoa that I shelled out for about a month ago and still haven’t cooked. So, after a brief pinterest search, I basically made up my own recipe.
1 cup quinoa
2 cups water
1 cup raisins
1/2 cup walnut pieces
1 sweet potato
Solar cook the quinoa and water in a glass dish for about 1 hour or until the water is absorbed. Microwave the sweet potato until mushy. Mix all ingredients together and season to taste.
I didn’t start early enough with my solar cooking. I thought I could cook after 4:30, but apparently I was wrong. After a half hour of solar cooking, my quinoa was still just sitting there. So I finished it off in the microwave.
The result was edible, but not much more. My older son refused to eat it. I may have to put syrup on it tomorrow to see if that helps.
Rating: A good idea gone bad. I think some changes could help, but as is, I would not make this again.