Solar Cooking with SCI Board Member Dr. Peg Barratt
With millions of people currently working from home, making fresh meals and home cooked food has now become a bigger part of the daily routine. Being home now provides the perfect opportunity to solar cook under the sun and try old and new recipes. SCI Board Member and longtime solar cook, Dr. Peg Barratt shares some of her favorite solar cooking recipes and tips.
"Old-timey steamed brown bread is perfect in a solar cooker -any temperature over 200 degrees works. Renamed in our house: Solar Brown Bread (or Corona Bread). It is the right balance of healthy, sweet and rich-tasting (and vegan to boot). The recipe is mostly from my 1964 rebound Joy of Cooking (which will also tell you how to cook a squirrel). My Mom made it sometimes in tomato soup cans covered in aluminum foil tied with a string. Nick and I tasted this made in a volcanic steam vent in Iceland."
1/2 cup cornmeal
1/2 cup rye flour
1/2 cup spelt or whole wheat
1 teaspoon soda
1/4 teaspoon salt
1/4 cup molasses
1 cup soy yogurt (regular yogurt works fine), or buttermilk, or milk with vinegar
1/2 cup yellow raisins (or regular raisins, or dried cranberries)
(Not traditional, but sliced almonds were a good addition too.)
To read more about how solar cooking is essential during a global health crisis (and beyond) click here.