Sunday, October 31

Fried Solar Potato-Carrot Medley Ring With 12-Bean Filling

Fried Solar Potato-Carrot Medley With 12-Bean Filling
Finding names for recipes can be difficult, when there are so many similar ones out there. But, I wanted to see how a two-step recipe would work with the solar oven and still have a crispy taste. Taking pictures can be tricky -- especially, when you're trying to prepare a meal at the same time and your other two hands are busy!  Potatoes and beans can make a very satisfying meal and, when arranged prettily, make a great company meal, too.

I'm not taking you through a pictorial journey because the process is pretty much the same as so many of my other recipes and they would be redundant. When it's time for the actual cooking, you do want to preheat your solar oven to at least 225F.

Dried Bean Recipe:
Cover 1 cup dried 12-bean mixture with double the water in a saucepan. Add 1/2 tsp.salt, bring to a boil, turn off heat, cover and set aside for at least an hour or two, (or, cover dried beans with double the water and let sit overnight) until beans have absorbed most of the water and are doubled in size.

Drain the beans and place in bottom of Dutch oven. Add enough chicken stock to cover the beans with at least an inch of liquid. Add one medium chopped onion, 1/2 tsp. salt, 1/4 tsp. black pepper, 1 Tbspn. tomato powder ; cover and bring to full simmer on top of stove. Transfer to solar oven and continue to simmer for 1-1/2 to 2 hours, or until beans are tender. This can be done the day before, too.
Potato-Carrot Medley Ring:
Pare two large sweet potatoes, six small red potatoes, three large carrots; cut into bite-sized chunks. In large saucepan over medium heat, fry 1/4 lb. bacon pieces (I cut strips crosswise for same-sized pieces). As bacon begins to brown, add one chopped medium onion and saute until bacon is brown and onion is transparent. Add potatoes and carrots.

In small bowl, mix together: 1 tsp. salt, 1/4 tsp. black pepper, 1/2 tsp. mild curry powder, 2 tsps. fresh chopped Basil, 2 Tbspns. flour; add to mixture in saucepan. Stir until everything is coated and flour begins to cook. Slowly add enough chicken stock to cover vegetables completely. Bring to full simmer; transfer to Dutch oven, cover, and place in solar oven to cook for 1-1/2 hours or until all liquid is absorbed. Return to saucepan placed over med-high heat. When  potatoes start to brown on bottom, add 2 Tbspns. white wine vinegar, 1/4 cup red wine, and 1 Tbspn. orange zest, and continue to let potatoes brown. When dark enough but not burnt, turn mixture over to brown on other side.

Create a 'ring' of potato mixture on plate and fill with 12-bean mixture. Add a cross of fresh red bell pepper for garni.
Conventional cooking: 7500 BTUs per dish.  Solar cooking: FREE. I promise, this is all rolling eyes and gnashing teeth at the table, and good to the very last dab of juice. Enjoy.
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