Recipes

Check out some of these Solar Houseboat Recipes. I will add a new one every so often.

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Chilled Mint Tea

We love to drink a cool refreshing mint tea in summer. Here how to make it. 

  1. Take about 4-5 stalks of fresh peppermint (you can do this with about 4 tea bags too), each stalk about 10-12 inches long. 
  2. Place this into a pot of boiling water (after you turn off the heat). 
  3. Let sit covered for at least an hour, and then uncover and let cool for a few hours.
  4. Pour into jars and refrigerate to drink cold.



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Solar Microwave Popcorn

  1. Take a microwave save bowl, and pour in 3-4 tbsp of high-temperature oil, such as canola or sesame oil. If you have a microwave popcorn bowl whose cover lets the steam escape, that would be best.
  2. Sprinkle in a bit of sesame chili oil to taste.
  3. Add about 1/4 cup of dry organic popcorn into the bowl.
  4. Cover the bowl with a microwave safe plate, or a cover to the bowl. 
  5. Microwave at the popcorn setting if you have one. If you don't have the popcorn setting, microwave for 1 minute, and shake the bowl when done and microwave again for 45 seconds or until it stops popping. Even if you have the popcorn setting, you might have to put it in for another 30 seconds or 45, until the popping stops. 
  6. Remove from the oven, and uncover, and mix in 2 tbs of bragg nutritional yeast, and a tbsp of Zaa'tar, and one tsp of garlic powder. Optionally add a tbsp of curry powder. 
  7. Mix it all, and then you can eat it.


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Frozen Watermelon

One of our favorite snacks was frozen watermelon. It's really easy to make,

  1. Cut the watermelon in half.
  2. Slice it up in rings, or semicircles, depending on the shape of the watermelon.
  3. Cut the melon away from the rind and dice it up.
  4. Store in a ziplock bag and freeze hard, usually overnight. 
 You can take it on walks on a hot day, or put it in a smoothie. Yum. Watermelon ice.




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Eggs, Solar Side Up


  1. Pour a small amount of olive oil into a cast iron skillet. 
  2. Saute garlic and hot pepper flakes, to taste.
  3. After a minute or two, drop in 2-4 eggs, careful not to brake the yokes.
  4. Sprinkle curry powder on the whites, around the yoke.
  5. Grind fresh pepper onto each yoke and put up toast in the toaster.
  6. Cook on a low heat (3 out of 7 in induction cooktop).
  7. Remove from heat when the whites are solid and serve over toast.


 Cooking Garlic Eggs, Sunny Side Up on an Induction Cooktop

 





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Special Suns



These are a special version of the eggs, sunny side up. First I saute hot pepper flakes, curry powder, and crushed garlic with olive oil in a pan. Then I add thinly sliced finger potatoes and fry these quickly and then drop in the eggs, careful not to break the yoke, and then sprinkle with black pepper on the yokes and let cook until done. When you left up the eggs, the potato slices make the rays of the suns, hence the name, special suns. Serve on toast with fresh fruit on the side. 

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Chinese Mushrooms and Choy Stir Fry with Lemon Chicken

Well, of course you all know how to stir fry, but here I am, talking about a stir fry that was particularly good. I made this on New Year's Day. Now you can use whatever vegetables and mushrooms you like, but here is what I did. I stopped at the New Oriental Grocery Store in Littleton, where I purchased these unusal mushrooms (they often have them, so they are just unusual for me). 

I also purchased their regular bok choy (they have several types of choys there, and any type will do). The ones I used were on the small side, so fairly young and tender.

Into a large, `10-12 inch saucepan, I added some olive oil and a few drops of sesame chili oil (also from the New Oriental Grocery). I sprinkled a dash of hot pepper flakes too and about 2 teaspoons of roasted curry powder (any curry powder will do. The one I used has a deep dark flavor). 

Into this, I press 8-10 cloves of fresh garlic, and start to heat to saute while I cut up an onion, and then cut the mushrooms and choy. I add only the onion to the saute and cook and stir until the onion softens through.  Then I add the mushrooms and stir and cook.

Meanwhile I also dice about a pound to 20 oz of fresh chicken breast on a clean cutting board, and put this into a bowl. Into the bowl, I squeeze two lemons and add fresh ground black pepper to taste.

When the mushrooms are cooked, I add the marinated chicken and stir and cook through. 

When the chicken is cooked, I add about 1 1/2 cups of cooked brown rice to the mixture. I add a little water or pickle juice (sometimes I cook with pickle juice) and keep stirring. Then I add the choy at the end and cook just long enough to soften, and voila!


T


1 comment :

  1. Everything looks delicious, definitely going to try these recipes.

    ReplyDelete