Jujube Tea

Jujube TeaJujube tea is comforting hot and refreshing when served cold. It is said to aid in a multitude of ailments. Jujubes are packed with goodness and have been used medically for centuries in many cultures. They contain calcium, copper, iron, niacin, phosphorus, potassium, magnesium, and manganese. And they have 20 times more vitamin C than citrus fruits. Ginger too, has proven health benefits that are used in traditional and alternative medicines.

There isn’t a right or wrong way to make Jujube Tea, as it depends on how concentrated you want the flavor to be. Some prefer a strong taste, others more subtle. Jujubes also go by the name Chinese dates, Korean dates, and Indian dates.
The quantities below are a nice way to start and can be adjusted to ones preference.

6 cups (1.4 liters) water
20 Jujubes, split open
1 ginger, finger length, cut appox. 1/2” (1cm)
1 Asian Pear is Chinese. Or 1/2 cup (118 ml.) honey for Korean variation.

Place in preheated solar oven for 1/2 hr – 3 hrs, the longer the better.

Can be served hot or cold. Refrigerate unused portion.

Tacos

Tacos screenshotThis is an easy go to recipe that’s flexible for the portions needed. Just keep increasing ingredients equally for larger servings.

Servings vary

Ingredients

1 chicken breast
1/2 cup salsa

taco shells (hard or soft)
shredded lettuce
shredded cheese
diced tomatoes

Directions

Preheat oven. Set up Sunflair® facing the sun. Now go prepare food. Place chicken in pot and pour salsa over the top. Cover and cook for 45 to 90 min. depending on quantity.

Once cooked through, shred with a fork. Add to taco shells (hard or soft). Add your favorite toppings such as lettuce, cheese, and tomatoes.

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Apricot Cornish Hens with Fruited Cornbread Stuffing

Cornish Hens Solar OvenCornish hensServes 2
Cook Time: 2 1/2 hours.

Making a lovely dinner for two is easy, and the stuffing is exquisite with apples and brandy soaked golden raisins.
Ingredients

1/4 cup (38 g.) golden raisins
1 tablespoon (15 g.) brandy
2 Rock Cornish hens, thawed if frozen
1 small lemon
1/8 teaspoon (1 g.) onion powder
1/2 cup (90 g.) diced tart apple, unpeeled
1 tablespoon (3 g.) fresh, minced Italian parsley
1 teaspoon (3 g.) fresh minced thyme or 1/3 teaspoon (1 g.) dried, crushed thyme
salt and freshly ground white pepper to taste
1 teaspoon (5 g.) butter, melted
1 cup (59 g.) cornbread crumbs
2 tablespoons (28 g.) apricot jam

Directions

1) Soak raisins in brandy in a separate cup for 1 hour.

2) Preheat Sunflair® Solar Oven. Set up oven outside with cooking chamber facing the sun.

3) Rinse hens inside and out with water. Pat dry.

4) In a bowl, grate 1/2 teaspoon rind from lemon and set aside. Cut lemon into a couple of wedges and rub the insides and outsides of hens with cut side of the wedges. After, discard lemon halves.

5) In the reserved lemon rind bowl, combine onion powder, apple, parsley, cornbread crumbs, thyme, soaked raisins, and any brandy left in the cup. Stir. Add onions and butter remaining in the skillet. Stir well. Season with salt and white pepper.

6) Divide stuffing between the two cornish hens. Spread apricot jam on the top outside of the hens. Place the hens in the roaster, covered.

7) Cook for 2 1/2 hours.

Serve hot and enjoy!

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Football Pizzas

pizza recipeGo ahead and play with your food. Great for kids, parties or anytime! This pizza recipe uses ingredients that most likely can be found at a local market.  SUNFLAIR® Solar Ovens.

This recipe makes one large pizza or 4 little pizzas.

Ingredients
1 pkg refrigerated pizza dough
1 small jar pizza sauce
grated mozarella cheese
pizza condiments of choice

Directions
Flatten dough to the size and shape you like, 1/4″ thick. Place on greased baking tray. Cover dough with another baking tray. Bake in solar oven until dough is cooked. About 25-30 min.

Add pizza sauce, cheese and your favorite pizza condiments to the cooked crust. Place back in the solar oven until cheese is melted. Slice, serve, and enjoy!

NFL Pizza dough

Making NFL Pizzas

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CREOLE CHICKEN AND SAUSAGE JAMBALAYA

jambalaya recipeServes 6

Jambalaya is an American dish that developed in the French Quarter of New Orleans. The early Spanish tried to make paella but there wasn’t any saffron, so tomatoes were used instead. The French added their flair with their spices. Thus, Creole jambalaya or red jambalaya was born. The holy trinity in this Creole jambalaya recipe is onion, celery, and peppers. And the meat is chicken and andouille sausage. The use of tomatoes is why it’s called red jambalaya.

Cook time 3-5 hours.

INGREDIENTS
1  large yellow onion, chopped
2  cloves garlic, minced
1  cup (180 g.) thinly sliced celery
1  jalapeno pepper, seeded and chopped
1  14.5 oz  (411 g.) can chicken broth
1  14.5 oz (411 g.) can diced tomatoes with juice
1 1/2   cup (316 g.) converted rice.
3 oz. (85 g.) tomato paste
2 teaspoons (5 g.) paprika
1 teaspoon (2 g.) garlic powder
1 teaspoon (2 g.) onion powder
1/2 teaspoon (1 g.) black pepper
1/2 teaspoon (1 g.) red pepper
1/4 teaspoon (0.5 g.) dried oregano
1/4 teaspoon (0.5 g.) dried thyme
8 oz. (227 g.) boneless, skinless chicken cut into 1/2 inch pieces.
8 oz. (227 g.) andouille sausage, sliced or raw large shrimp peeled and deveined
1 large green pepper, seeded and diced

DIRECTIONS

In the large roaster, combine chopped onion, minced garlic, chopped celery, chopped jalapeno, tomatoes, broth, tomato paste, paprika, garlic powder, onion powder, black pepper, red pepper, dried oregano, and dried thyme. Stir in chicken and sausage and rice. Cover and cook until most of the liquid is absorbed, and the chicken and sausage are cooked through, and rice tender. Cook for 3-5 hours.

Stir in green pepper and cover for the last 10 min. And if using shrimp, add the shrimp at this time too.

Serve nice and hot with fresh french bread and butter.

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