Our Arizona readers were lucky enough to attend this class in person. We figured we’d better share the fun and do some class highlights for everyone else!
|Chef Tess is sooo cool that she can bake bread on a grill–seriously mad skills this lady has!|
During the class she covered:
- Cooking using the “haybox”, “wonder-box” or heat retention method and food safety
- Using the Global Sun Oven as a heat retention cooker
- Dutch Oven Baking (pie and bread)
- Grill and Stoves including the Stovetec and Volcano Grills and how to use them to bake bread
- Tips for baking and cooking with the Global Sun Oven
- Rice in a retention cooker
- Taco Soup on the Stovetec Stove
- Tomato basil crusted Italian bell pepper and mushroom pizza (all food storage) using the Volcano Stove’s oven power
- Tropical Mango-Blackberry Cobbler in the solar oven
- Rotini and meat sauce with the Butane Stove
As with any cooking it is super important to remember to follow food safety rules. Be sure to keep foods at safe temperatures, cooked to the right temperatures, avoid cross contamination, etc. You really should have a food thermometer and USE it. It can help keep you and your loved ones safe from food born illnesses.
Chef Tess Taco Soup Mix
Chef Tess also uses this as one of her Food Storage Convenience Meals. Add the ingredients to a quart sized jar and add one oxygen packet and seal jar. Good on the shelf in a cool place for 5-7 years.
2 cups instant Red Beans (or use Honeyville Dehydrated Refried Beans Flakes)
1 cup Honeyville Taco Flavored TVP
1/2 cup Honeyville Dehydrated Onion
1/3 cup Honeyville Freeze Dried Mixed Bell Peppers
3/4 cup Honeyville Freeze Dried Corn
1/2 cup Honeyville Tomato Powder
1 Tbsp. Chef Tess’ Homemade Taco Seasoning
Place ingredients in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream, and hydrated Honeyville Freeze Dried Cheddar Cheese.
Chef Tess Tropical Mango-berry Cobbler
It’s a lightly sweet dessert amazing with vanilla ice cream or drizzled with Honeyville Caramel Honey Sauce. Top with toasted macadamia nuts and you might just die of happiness!!
2 cups Honeyville Freeze Dried Mango
1 cup Honeyville Freeze Dried Strawberries
1 cup Honeyville Freeze Dried Blackberries
1/4 cup Honeyville Lemonade Mix
1/2 cup Ultra Gel
1tsp Make a Mix Almond Powder
Combine fruit mixture with 4 cups water. Mix well. Simmer over low heat 10 minutes until fruit is tender and mixture is thick. Allow to cool about 10 minutes more.
Tropical Lime Cobbler Topping
2 1/3 cup Honeyville Buttermilk Pancake Mix
1/4 cup Honeyville Tropical Monsoon Smoothie Mix
1/4 cup Honeyville Powdered Butter
1 tsp Dehydrated Lime Zest
Combine the cobbler topping ingredients. In a medium bowl, combine topping mixture with 2/3 cup coconut milk (or prepared strawberry milk substitute) just until combined. Do not over mix. Preheat your solar oven to 350 degrees. Put the thickened mango mixture in a solar oven 2 quart casserole (this comes with the solar oven). Drop the cobbler topping mixture on the fruit mixture. Bake in a pre-heated solar oven in direct sunlight 55-60 minutes until well cooked.
At the class it was served warm, drizzled with Honeyville Caramel Honey sauce. Yum!
Chef Tess shares some more step-by-step instructions on her blog post here. Thanks Chef Tess for sharing your knowledge and fun!