Sunlicious

I'm allergic to wheat and corn so I'm always looking for sneaky ways to get what I want. I found THIS KETO RECIPE that I love and have made several times. It really tastes like cornbread, has a good crumb and is sweet and bready. What's not to love?  I use the   All-Season-Solar Cooker by Solcook.    Solar Keto Cornbread 2 cups of almond meal 2 teaspoons of baking powder 3 room temperature eggs, beaten 4 tablespoons heavy whipping cream (I used evaporated milk) 3/4 cup of sour cream (I used plain Greek yogurt) 1 stick of melted butter (1/2 cup) 3 tablespoons sugar substitute (I used sugar) 1 teaspoon of sea salt In a medium bowl combine the almond meal, sugar substitute, salt and baking powder and set aside. In a medium bowl combine the heavy cream, sour cream, and eggs and mix until fully combined. Add the wet ingredients to the dry ones and gently stir till fully incorporated. Next, add the melted butter, and stir till mixed. Do not overmix, you want to see some small lu

My All Season Solar Cooker (ASSC) arrived earlier than expected, before I had done the shopping, so I searched the pantry and refrigerator for an easy entrée to start with. I found 2 cans of Black Beans I'd been meaning to 'do something with'; a can of HEB's equivalent of Rotel (diced tomatoes and chilis) and odds and ends in the fridge. I searched the web and found THIS SPICY BLACK BEAN SOUP and adapted it to what I had.  I use the   All-Season-Solar Cooker by Solcook.    Black Bean Soup 2 15.5 cans of Black Beans 2 cups Chicken Broth 1 10oz. can of Rotel (or store brand equivalent) 1/4 cup Extra Virgin Olive Oil 1 onion or 1cup chopped green onion 1/2 cup or 1/2 diced green bell pepper 1 cup diced carrots 1 cup or 3 diced celery stalks 6 fat cloves garlic (or more), minced 1 Tablespoon chili powder I used a the largest Texsport Black Ice pot inside two Pyrex 4qt bowls for this setup. In an hour the inside chamber was reading 225 on the oven thermometer I had put in

The detailed instructions that came with the All Seasons Solar Cooker emphasized that just like any new endeavor, cooking is an acquired skill. Learning solar cooking is no exception, so my first effort was a simple pot of brown rice. The advice I got from several sources was to use less water so I used one cup of rice to 1 1/2 cups of water. The normal ratio is double the amount of water to rice. When I set up the cooker as directed, the temperature started rising immediately. It reached 150F in 10 minutes and over 200 in 20 minutes. From that point I let it cook for an hour and a half total time. As you can see I'm using the ASSC in the low-sun position with the lip hanging over the edge of the table. I started it at 8:30am and adjusted the cooker as the sun rose. I felt that the rice came out a little dry, so before storing in the refrigerator I added water and let it absorb for awhile. It tastes great, just like cooking on the stove

I was in the Texas Icepocalypse (2021 Texas power crisis) and was without power for 5 days and water for 7. Our community water pumping station ran on, you guessed it, electricity. Recorded temps were below those in Alaska for that same week. I've gotten a little paranoid as winter approaches. I'd love to have ways to stay warm, treat water and cook. https://en.wikipedia.org/wiki/2021_Texas_power_crisis I ordered an All Seasons Solar Cooker because the design is the most intelligent I found. You can use the cooker all day as long as the sun is up. It's also very reasonably priced considering the design and durability. I'll be experimenting with it on a weekly basis to get used to it before I need it. The website is full of good information and a mission statement. I feel good supporting them because they help others. The owner/designer has included free downloadable plans to make your own. https://www.solcook.com/ The designer has made an excellent demo video that show