Living Overland's Recipes, Reviews, & Techniques

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We have been talking about a pressure cooker, and I think it would make a great addition to our gear.

Thanks for the tip too!

[FLYFISHEXPERT]

Well the Solar Oven has been working great. We used it over the weekend to cook some Chili Colorado.



We will be posting the recipe and our initial thoughts of the oven on our blog later this week. We are also taking the oven with us on our Four-Corners trip and hope to prepare some great meals along the way!

[beemerchef]

Nice!!! Mine should be in any day now!!!
Between the pressure cooker and the solar oven (since strict ban on any outdoor flames...) the results should be good.
Ara and Spirit

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Review of Sun Oven Part 1



Sun Oven International Inc. sent us their Global Sun Oven to test for 90-days. Our experience with the company has been very good. We received the oven in October and quickly set out to do some preliminary tests at home before we attempted to use the oven in the field. This is our preliminary review of the oven. Our final review will be posted in the following weeks.

Construction



The Global Sun Oven’s base is constructed of a black plastic box and a black metal inner liner. A layer of insulation is sandwiched between the two and the oven’s top is capped with a wooden frame. The oven’s glass door opens with two hinges and is secured in place with two twist locks. The reflector array is made up of six polished metal panels which fold together for storage and quickly open for use. An adjustable post, located on the back of the oven, is used to adjust the ovens angle. Two bolts on the interior of the oven support a pivoting tray, which allows the contents to sit level as the oven’s angle is adjusted.

You can read the rest of part 1 of our review on our blog, www.LivingOverland.com, or by clicking here.

[FLYFISHEXPERT]

Sun Oven Chili Colorado



Ingredients

6 dried New Mexico red chiles
6 dried ancho chiles
6 dried cayenne chiles
2lb beef roast
1/4cup brown sugar
12oz Coca-Cola
salt and pepper to taste

Serves 4

Pre-Trip Preparation



Remove the stem and seeds from the dried chiles (wear latex gloves to prevent getting chile oils from getting on your fingers). Place chilies and three to four cups of water in a large pot and simmer over medium heat for thirty to forty minutes, or until the peppers are tender. Remove chiles from water and place in a blender with 1/2 cup of chile water. Puree until smooth. Transfer into an ice cube tray and freeze. Place frozen chile puree cubes in a zipper bag and store until ready to use.

Cut beef roast into one inch cubes, trimming off any fat and silverskin. Place beef in a plastic zipper bag until ready for use.

You can find the rest of our recipe on our blog, www.LivingOverland.com, or by clicking here.

[Black Dog]

I'm totally going to try this, but with a twist since I don't have a solar oven and the sun has gone away until next May. I might actually make two batches, one with the Coke and another with a nice malty lager.

[FLYFISHEXPERT]

I'm totally going to try this, but with a twist since I don't have a solar oven and the sun has gone away until next May. I might actually make two batches, one with the Coke and another with a nice malty lager.

The lager would be a good idea for flavor! Just cook the meat a little longer as the Coke acts as a tenderizer in addition to giving a little sweetness.

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Cool as a Cucumber Soup



This is a great recipe for those late summer trips when you have extra cucumbers in your garden.

Ingredients
2 medium english cucumbers
1 cup buttermilk
1/2 cup parsley
1 tablespoon chives
1 tablespoon dill
1 tablespoon mint
1/2tablespoon tarragon
2 teaspoons lemon juice
1 1/2 cups greek yogurt
Serves 4

You can find the rest of our recipe on our blog, www.LivingOverland.com, or by clicking here.

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Sun Oven Chicken Curry



Ingredients

2 chicken breasts, cut into 3/4" cubes
12 oz Yukon Gold potatoes, cut into 1/2" cubes
1/2 cauliflower head, cut into florets
1 15.5 oz can chickpeas, rinsed
1 15.5 oz can low-sodium chicken broth
1 15.5 oz can coconut milk
2 tsp ground coriander
2 tsp cumin
1/2 tsp Garam Masala
1 tsp turmeric

You can find the rest of our recipe on our blog, www.LivingOverland.com, or by clicking here.

[FLYFISHEXPERT]

Turkey and Apple Pita with Cranberry-Pecan Aioli



Ingredients: Aioli

1 cup Mayo
1/3 cup Dijon Mustard
3 tbsp honey
1/2 cup dried cranberries
1/2 cup pecans halves
salt
pepper

Makes 16, 2 tbsp, servings

Preparation: Aioli
Preheat oven to 350F. Place pecans on a cookie sheet and toast for 5 min, or until they become aromatic. Remove from the oven and let cool. Coarsely chop cranberries and pecans. Place in a bowl mixing in remaining ingredients. Salt and pepper to taste.

For the complete recipe visit our website, www.livingoverland.com, or click here.