Print the recipe card! tortellini soup
So quick and easy! Find out (in the notes section) which brand of tortellini was chosen by taste testers of a leading cooking magazine as the best tasting. Hint…it’s food storage friendly!
Print the recipe card! rice pudding
My kids really love this rice pudding. It’s made for dessert one night, eaten for breakfast the next day (if they can get away with it), and goes into their lunch bags as a treat for lunch. It’s easy to make in the wonder oven, includes simple ingredients and even though the recipe doesn’t call for eggs (which is good for my food storage plan) it’s still thick and creamy. Yum!
Print the recipe cards!
Forget the Rice-a-Roni. These two wonder oven made rice dishes are just as easy to make and taste a whole lot better! Left overs freeze well so you can even enjoy it later when it’s needed for a fast meal. In using with your food storage plan, serve this with Creamy Chicken Enchiladas, Shredded Beef Taquitos, Tacos, Tamales or any other fiesta minded main dish.
This recipe comes from Pam Emick’s “Bread in a Bag – Book Two”. For those who are new to the blog I had a chance to try out a recipe from her first book and share it with everyone back in November over in this post. In this latest book, you’ll find even more bread recipes bagged “pantry style” for convenience, but this time in addition to breads she’s also included a variety of muffin, wheat-free breads, sourdough, cracker and cookie recipes. I love finding a book like this that’s figured everything out for me and made it easy to understand with step by step pictures.
So I was excited to try the biscotti cookie recipe she had in this latest book and wanted to see if it would also work in my sun oven. They turned out just great! Pam was kind enough to agree to let me post the recipe for you to try out too! You’re going to love them!
Print the recipe page! beef empanadas
Before we were married, my husband spent two years in Chile as a Mormon missionary where he enjoyed many an authentic empanada. It’s funny because he’s pretty picky as we’ve since had them at restaurants, always quickly comparing them to the ones he remembers. In fact, there’s only been one restaurant’s empanadas that he’s been happy with in all the places we’ve tried!
Considering myself up for a good challenge, I’ve been wanting to find an empanada recipe that would pass his test to make at home normally and w/ a few food storage substitutions be able to use in our food storage plan. Well, this recipe worked! He happily (even quietly) finished off a plate of four of these and said they were “good”, which for him is really quite a compliment.
Print the recipe card! raspberry squares
Everyone loves these!
I like using my tart pan to make these in for how easy it is to remove them after baking and also because it will then also work in my sun oven to bake if wanted. If you don’t have a tart pan you can line a pan with foil (in both directions) and after it’s baked just lift out the entire block to place on a cutting board to cut.
I’ve been getting questions about wonder ovens. How to make them yourself, where to go to buy them, what in the world they are, etc. My apologies for the confusion, in the future I’ll be redesigning things to make that information easier to find. In the meantime anyone with questions can hop over to this post and this youtube for a quick run down. Of course, feel free to email me (email@example.com) if you have other questions that still aren’t answered and I’ll do my best to answer 🙂 !
I decided the sun oven buy needed it’s own post to make it easier to find. As I was saying, I called and talked to Paul Munson, president of Sun Ovens International the other day and he offered My Food Storage Cookbook readers a 20 – 40% discount until May 2nd on a variety of their products. Use the special discount codes below to get a great deal on a sun oven or just the accessories if you already own one… your choice!
Print the recipe card! baked taco shells
Thanks to these shells, crispy tacos are the next to be added as a meal choice on my food storage menu! I’m really excited to share these with you — they turned out so well! Baked rather than fried, they’re so much healthier than store bought taco shells yet still super crunchy. Also, taking from an idea from the tamales recipe, I added a can of corn (processed into a puree) into the masa dough to boost the flavor of the tortillas themselves, brushed the cooked tortillas with a mixture of oil, lime juice and chili powder and then sprinkled with salt before baking. These tasted the best yet!
The biggest trick here was adapting the baking/taco shaping idea to my sun oven. In searching for what I needed, I was excited to find a set of baking racks made especially for sun ovens that solved the problem. Beyond that, I had to find a way to get the height I needed in stacking the baking racks while creating a way to transfer it all to the oven quickly, conserving precious heat. This is what I came up with.
Let’s go make some taco shells!