I had chicken in the freezer & bacon to use up. Checked out Solavore’s recipes for a chicken recipe. I found Coq au Vin. I basically had everything but the red wine. Cooked in 4.5 hrs. I did run into a rain cloud for about 10-15m & I doubled the recipe and filled both pots up with food to solar cook.
Morning Friends! This morning I am going to make another frittata for breakfast in my Solavore Solar Sport Oven. I am so enjoying harvesting the suns energy to cook my family meals. I set my solar oven outside at about 8am to preheat with the reflectors, since it is early morning time and the rays are not very hot at the moment.
TIP when cooking with liquid:Yesterday when I made my first frittata I didn’t have the solar oven level, so when I checked on my dish it was all formed up on one side leaving a very thin layer of egg matter on its opposite side. So make sure you have your solar oven on a leveled surface.
Zucchini Swiss Chard Frittata
• 1-2 cups thinly sliced swiss chard
• 1 small zucchini sliced into thin rounds
• 1 medium chopped bell pepper
• 1/2 – 1 cup chopped scallions
• 1/4 – 1/2 cup feta cheese crumbles
• 8 eggs
• Milk – optional
• Handful of minced herbs (I used oregano, dill & thyme)
• Coconut oil
• Salt & Pepper to taste
• Preheat your solar oven
• Sauté the bell peppers in a skillet, medium heat, with some coconut oil, until they start to brown.
• While the bell peppers are cooking, grease the inside of your dark 4 qrt. pot with coconut oil and layer the bottom with the sliced swiss chard.
• Cover the swiss chard with a layer of sliced zucchini rounds so you can no longer see the chard. Season with salt and pepper.
• Now add the sautéed bell peppers, scallions and minced herbs. Top off with the feta cheese crumbles.
• In a separate bowl blend your eggs together until well combined. You can add a little bit of milk if you desire. Pour over mixture.
• Season the top with salt & pepper.
• Cover with lid and place into your preheated solar oven for 1-2hrs.
I had one young Thai coconut left in the fridge, so I decided to make dinner with it. This raw vegan soup is amazing and full of rich flavor. I couldn’t believe it! So simple to make if you have a Vitamix blender. Keep blending until it becomes warm. Make sure you don’t go over 116 to 118 degrees. After 118 degrees you will start killing the nutrition and the Coconut Curry soup will no longer be considered a Raw Soup!
From Kristen Suzanne’s Easy Raw Vegan Soups book:
• 1 young Thai Coconut, meat and water
• 3 medium carrots, chopped
• 1 apple, cored and chopped
• 1 1/2 tbs red onion, chopped
• 1 tbs fresh lime juice (I used lemon)
• 1 tbs fresh orange juice
• 1 tbs curry powder
• 2 tbs coconut oil
• 2 tsp fresh minced ginger or 1/2 tsp ground
• 1 tsp Himalayan crystal salt ( I used 1/2 tsp real salt)
• 1 pinch cayenne pepper
Blend all of the ingredients until smooth and warm.
I like to bake an egg inside a half of avocado, this was my plan for breakfast this morning – but came up with this instead. Makes 2 servings.
• 1 cup or more mashed avocado
• 2 chopped up tortillas or 4 corn to make gluten free
• shredded cheese
• 2 – 6 eggs
• seasonings to taste: lemon juice, salt, pepper, chili powder, Italian seasoning etc.
Take individual portion oven proof cups and grease with coconut oil. Set aside.
Chop up 2 tortillas or 4 corn tortillas. Divide into 4 portions. Add one portion to each cup to form the bottom layer.
Take the mashed avocado and add some lemon juice and salt and pepper to taste. Divide equally into cups to form a nice 2nd layer of goodness.
Next add a small layer of salsa then the last two portions of tortillas.
Next add a layer of shredded cheese.
For the eggs I recommend cracking individual portions (1-3 eggs depending what your cup can hold) into a separate bowl in case any shells are left behind. Once all small shell pieces are removed transfer into cup.
Sprinkle with more cheese and season to taste.
Bake at 375 degrees until eggs are cooked about 20-30m. Keep checking after 10-15m. Try to keep the inside of the eggs runny.