A Full Day of

A Mini–Cookbook, with meals from Brunch to Dessert

By Cam McKenzie & Family

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Have you been wondering
Then let me
What Can I Make
Show You What the
in my GoSun Sport?
Tube Can Do!
This mini–cookbook is designed to help you get cooking with
your GoSun Stove all day long!

We’ve created delicious recipes that you can use for meals throughout
the day, from brunch to dinner and dessert.

As most of you who have been using your GoSun Stove for a few months
now know, when it comes to solar cooking you are only limited by your
imagination, sun availability, and of course, the size and shape of the tray.
In this cook book we’ve adapted some of our favorite recipes to fit in the
GoSun, and created some new ones just for you.

These recipes were all tested under full sun conditions, and the estimated
cook times will reflect that. Use your own experience with your home
conditions/weather to adapt the cook times to your location, and let the
solar cooking begin!

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 Frittata with Blue Corn Bread
Contents
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This is a classic and delicious
combination, and an easy one to
adapt to the GoSun Stove. This
p. What Can I Make in my GoSun Stove?

p. 6
meal fed two hungry adults, with
half the cornbread leftover for
snacking. Brunch: Frittata with Blue Corn Bread

p. 10 Dinner: Baked Salmon with Quinoa Pilaf

p. 14 Dessert: Carrot Cake with Cream Cheese Frosting

Baked Salmon with Quinoa Pilaf
p. 16 About the Author
While the GoSun Stove is a
fantastic way to cook hot dogs
and sausages, we love using it for
delicate meals as well, such as fish.
Quinoa makes an elegant pairing
and is a quick-cooking grain that
the GoSun handles with ease. This
makes a light meal for four, or a
hearty one for two.

Carrot Cake with Cream

Cheese Frosting

This dessert recipe is a fitting

treat to the end of your solar
cooking adventure—delicious,
easy to prepare, and healthy (it
has carrots in it, right?!). If you
are feeding more than a few folks
you might want to make a double
batch!

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Frittata
Cook time: 35 minutes Serves: 2
Ingredients
1 cup chopped vegetables, see opposite page for suggestions (make sure to cut the
pieces on the smaller side – roughly 1/2 inch – so that they have time to cook through)
4 eggs
1/4 cup of milk
1/2 cup of shredded or crumbled cheese
Salt and pepper to taste

Process
Grease the tray with butter or non-stick coating. Evenly
distribute the chopped vegetables along the bottom of the
tray.

Whisk the eggs, milk and seasoning together, then stir in

the cheese and pour into the tray.

Be sure to leave a 1/2 to 1/4 inch gap between the liquid and
the edge of the tray. The vegetables will release their water
while cooking and the volume will increase, so you don’t
want it spilling inside the tube. The eggs will also puff up in
the cooking process.

The frittata is ready when the eggs are set and puffy.

This is one of our favorite ways to cook eggs, and very versatile. You can use any
combination of vegetables and cheese. For this version we used shallots, red and
Enjoy!
orange bell peppers and cheddar. Some other suggestions include: onions, olives and
feta; broccoli and gouda; tomatoes, goat cheese and basil; we could go on and on. Try
something new each time!

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Blue Cornbread
Cook time: 20 minutes Serves: 4
Ingredients
1 cup milk
1 egg
2 tablespoons sugar
1 cup blue corn meal
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Process
Grease your tray with butter or non-stick spray.
Whisk together the milk, egg and sugar.

Add the rest of the dry ingredients. The batter should be

fairly wet.

Pour into the tray, leaving a 1/2 to 1/4 inch gap. Place in the
solar tube.

You will know that it is cooked when a toothpick inserted

in the middle of the tray comes out clean. (Sometimes the
part of the bread right near the seal does not cook as fast
Corn bread is a great recipe to make in the GoSun Stove. It can easily dry out when
as the rest of the loaf.)
cooking in a conventional oven. However, the GoSun seals all the moisture inside and the
result is a moist and delicious bread. We like the effect of the blue corn meal, but you
can just as easily use yellow meal. instead. We didn’t use any oil or butter in the bread
itself, so don’t feel too guilty about putting a little on after!

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Quinoa Pilaf
Cook time: 30 minutes Serves: 4
Ingredients
1 1⁄2 cups chopped vegetables (we used shallots, bell peppers, and broccoli chopped to
1⁄2 inch or smaller pieces)

2 tablespoons chopped cilantro

1⁄2 cup quinoa
1 cup boiling chicken or vegetable stock (If using plain water, add seasoning to taste)

Process
Dice the vegetables and cilantro.

Lightly oil the tray with a little olive oil or non-stick spray.
Arrange vegetables and cilantro along the tray.

Distrubute the quinoa evenly on top.

Place the end of the tray in the tube, and then add the
boiling liquid (this saves you from walking around with
the liquid in the tray and having it spill out the holes in the
end). The liquid should come to 1⁄4 inch of the brim.

The key to cooking the quinoa in the GoSun Stove is to add boiling water to the tray. This The quinoa is cooked when all the water is absorbed and
will speed up your cooking time immensely, and result in a properly cooked and tender the grain is tender, about 30 minutes in full sun.
grain. The vegetables will also steam/bake in the time for the grain to cook, giving you
almost a 1 tray meal. But we recommend pairing this dish with the salmon on page 12.

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Baked Salmon
Cook time: 15 minutes Serves: 2
Ingredients
2 tablespoons butter
1 tablespoon Herbs de Provence
Zest of 1 lemon
Salt and pepper to taste
1 salmon filet, about 1 to 1.5 pounds
3 tablespoons chopped shallots
2 tablespoons white wine
1 tablespoon lemon juice

Process
Mix the butter, herbs, lemon zest and seasoning in a small
bowl.

Slice the salmon filet into smaller portions (about 1.5 inches
wide) to fit into the tray.

Place shallots and white wine in the bottom of the lined

tray. Add fish on top. Spread a little butter mixture on top
of each mini fillet.

Add a final squeeze of lemon juice and place in the tube.

The fish is done when it flakes easily and has turned a

lighter shade of pink throughout.
Salmon is a wonderful fish for baking because it has a high oil content and won’t dry out
as easily as some other fish. But to ensure that it stays nice and moist, add the butter
compote on top. Check this one often. If it’s a sunny day the fish will cook in a flash. And
while we usually prefer to just oil the tray to prevent sticking, in the case of fish it is nice
to line the tray with aluminum foil for easy cleanup after.

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Carrot Cake & Icing
Cook time: 30 minutes Serves: 4
Cake Ingredients
1/4 cup vegetable oil
1/2 cup brown sugar
1 cup all-purpose flour
1 teaspoon cinnamon
1 tablespoon orange juice 1 teaspoon baking powder
1 teaspoon vanilla
1 egg
1 cup grated carrots

Cake Process
Cream together oil and sugar, then add the vanilla, egg, and
orange juice. Stir in grated carrot. Add flour, cinnamon, and
baking powder, and mix well.

Place in a buttered GoSun tray, making sure not to fill to the

brim.

When the cake is cooked (a toothpick inserted in the cake

comes out clean), run a knife around the edges of the cake
to loosen it from the tray. Turn it out onto a rack and allow
it to cool completely.

Icing Ingredients Icing Process

This moist and light cake is sure to please the kids in the house, both young and old! 1 8 oz package of light cream cheese Allow the butter and cream cheese to soften at
It’s also a great way to sneak some vegetable into the younger ones without them 2 tablespoons of butter room temperature while the cake is cooking.
noticing. If you aren’t a fan of carrots, try using grated zucchini or apples. 1/2 cup icing (confectioners?) sugar Using a beater, combine all the ingredients at
The cream cheese icing has a lovely tang from the orange rind, and using low fat cream medium speed for one minute.
2 tablespoons orange rind
cheese keeps it from feeling too rich or heavy. The carrot cake is delicious on its own, but Keep the frosting in the fridge until ready to ice
2 tablespoons orange juice
this frosting takes it over the top. the cake. Enjoy!!
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About the Author

Mother, climber, adventurer

and solar chef…
Life long climber and mother of two, Cam McKenzie has been persurng
a lifestyle of health and adventure since she discovered rock climbing
her freshmen year of college. Now living in sunny Las Vegas NV, she and
her husband Scott are avid outdoor recreationalists and solar cooking
afficiandos, often expermenting with new recipies as a family.

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