Chocolate cake recipe adapted for GoSun solar oven (gluten free)

Last year, I wrote about my favorite fuel-free cooking appliances. One of them is a GoSun Sport model solar oven that I use right on the balcony, just a step outside my kitchen. It’s a space too narrow for safe use of a full size gas or charcoal grill even if I were comfortable cooking on a fire.

Saratoga Jacks 5.5L thermal cooker next to goSun Sport solar ovenIf you’re anything like me, investing in a solar oven for summer cooking without heating up the kitchen leads you right to the need for an adapted chocolate cake recipe to suit it.

Here’s a peek at one of the mini cakes I managed on my first attempt.Sun oven baked mini chocolate cake about two fingers wide and a finger long

We’re “enjoying” the first heat wave of the season just a few days into meteorological* summer, but the kids and I had a hankering for sweets.

It is 100% accurate that I have questioned the need to ever eat—let alone cook—hot meals once the thermometer reads about 75º F. Sorry, kids! Then again, my interest in baked goods rarely wanes even while the mercury rises.

ReallyWonderfulThings.me GoSun Sport adapted chocolate cake recipe (Gluten Free)

Here’s a printable PDF copy of the recipe Sun Oven GF chocolate mug cake adaptation by willo for ReallyWonderfulThings.me.Picture view of solar baked cake recipe

Observant readers may notice that I forgot to add the chocolate chips to the batch I photographed for this post. The result will be delicious either way. Continue reading

Roasting vegetables is the right recipe for pandemic winter

  • Hate to cook?
  • Trying to shop less frequently because of a pandemic?
  • Know you should eat more vegetables, but enjoy almost every other food more?
  • Spending more time working and/or learning from home?

If, like me, you tick all these boxes, you should start roasting root vegetables as soon as possible. Best of all, you will have an excuse to purchase a rutabaga. If there’s a vegetable that’s more fun to name, I have yet to hear of it.

Say it out loud: ROOT-uh-BEG-uh! You’re smiling now, right?

Plate of oven roasted carrot, beet, turnip, sweet potato and onionYou will need access to an oven or a toaster oven to cook veggies this way. Beyond that, all that’s required is about one hour and:

  • a sheet pan or other wide, shallow, oven-safe cookware
  • oil
  • salt or other, more sophisticated seasonings
  • vegetables
  • cutting board or plate and a sharp knife

Primal Kitchen avocado oil and Kirkland Himalayan pink saltYou can roast many other things, but the long storing properties of most root vegetables make them ideal for a COVID-19 era menu. Broccoli comes in little bunches; potatoes are sold in great big bags. Shelf life is the main reason for the discrepancy.

Root vegetables in storage boxes and bags: carrot, beet, turnipHere’s a nice resource discussing healthy root vegetables and their nutritional characteristics.

In normal times, many people rush home after work and need dinner on the table within minutes. Roasting is a long, slow process, ill-suited to that kind of lifestyle. Now that a greater* proportion of us are working from home due to the pandemic, however, this kind of “prep it, put it in the oven, then ignore it for an hour while you get back to work” recipe is a lot more accessible.

I was introduced to the concept of roasting root vegetables by a functional nutritionist to whom I was referred by my primary care physician. I suspected that my diet affected the symptoms of my autoimmune condition, but I struggled under the burden of cooking every bite of food for myself given my near total lack of enjoyment of time in the kitchen. This was the best idea the nutritionist gave me from a fairly wide array.

Before I started roasting vegetables, I didn’t buy turnips, rutabagas, or parsnips. Now, I usually keep at least a couple of each on hand because it is so easy to prepare them this way, and the results invariably taste good. Note that these are not vegetables I typically enjoy otherwise.

If you’d like a professionally produced set of step by step instructions, feel free to carry on with Epicurious instead of my low budget advice. Otherwise, here’s my 2 ¢ as the laziest possible chef.

Recipe for roasted root vegetables

  1. Pre-heat your oven to 450° F if you remember; if you don’t, allow more cooking time. This is not a fussy recipe.
  2. Wash all your vegetables, and peel if you prefer.
  3. Chop vegetables into uniform, small-ish pieces.
  4. Pour—or brush with a pastry brush or a bit of paper towel—a thin film of oil onto your baking sheet, lined with foil or a silicone mat first if you prefer.
  5. Spread vegetables in a single layer on prepared baking sheet.
  6. Drizzle with a little oil, and sprinkle on salt and/or pepper, Borsari, or other dried herbs or spices.Borsari original seasoned salt bottle
  7. Roast vegetables, lowering heat to 425° F for about 20 minutes. Check at the 20 minute mark, stirring and flipping pieces over. Continue roasting in 10-15 minute increments until you think they’re done. Look for some darkened edges, or note when the sharp odor of raw vegetables is replaced by the sweeter scent of cooked ones. If in doubt, a total cooking time of 45-60 minutes is probably about right, and most vegetables won’t hurt you if raw or under-cooked, unlike meat.

Roasted vegetables on Silpat lined half sheet panVeg roasting tips from an unseasoned cook

My most often roasted vegetables are sweet potato, carrot, beet, and parsnip, but I use turnips and rutabagas pretty often, too. I have yet to regret roasting any vegetable, but, in my experience, the watery ones seem like extra work for less deliciousness.

Unless you’re cooking for my husband or a similar philistine, always include one small onion with your other vegetables. Caramelized onion is just so tasty unless you hate onions, and maybe even then, and even a small amount lends tons of flavor to the entire rest of the tray of vegetables.

Chop up your vegetables to the size you like to eat. I make little pieces that look like breakfast hash for myself; my husband prefers heftier chunks, a bit larger than dice. I can cook both in the same oven for about the same amount of time with no ill effects, so I’d say the size is purely a matter of personal taste.

Don’t crowd the pan! I always do, and the results will be softer, more “steamed” vegetables with less of the really yummy, caramelized, crunchy bits. Use a larger pan than you think need, and you’ll get the tastiest results. If, like me, you prioritize getting that last dish into the dishwasher instead, just recognize that a smaller batch might turn out better.

Proper chefs on the internet tell me I would get crispier, more delicious vegetables if I used an unlined baking sheet. I use a Silpat non-stick silicone mat anyway. Again, I prioritize easy clean up, and the food ends up good enough for me either way.

Try roasting vegetables you don’t think you like. You may feel differently about them once roasted! I do not normally care for beets or parsnips, but I like them roasted. I like raw carrots, but hate them cooked moist say in a soup; I love them roasted. You can see where I’m going with this. Your experience could differ, but this is a wonderful way to try eating unusual produce that might not normally appear in your diet. Most of us benefit from the addition of greater variety in this category.

Offer roasted vegetables to your kids, possibly not mentioning exactly what they are until they’ve rendered a verdict on taste. Make sure the distinct varietals are different colors so you can identify favorites for future reference. Encourage your kids to eat a whole rainbow of foods. Let them select spices from your cupboard and try roasting with them, possibly by sniffing each bottle until they find one that smells tempting.

My favorite is Borsari Original Seasoned Salt. This is the only “mixed” seasoning in my spice cupboard. It is delicious on duck… and everything else I’ve tried it with. A Whole Foods employee recommended it to me c. 2003.

* 7% of Americans reported being able to work remotely prior to the pandemic; as of October 2020, one third of us are working from home all the time, and 25% report doing so some of the time. More than half of Americans have worked from home for at least part of the pandemic.

Barcelona 2017: B&B Wine & Cooking in El Pla del Penedès, Spain review

Attempting to wrangle every thought I’ve entertained about a week long trip to Europe would result in my posting about it after weeks if not months passed. Instead, I’ll try to focus rather narrowly on little slices of the journey. Knowing my propensity to go on and on and on, this might also keep my posts to a digestible length for the digital age.

Foodie fantasy outside the city of Barcelona

Here’s a not-so-secret secret: I’ve avoided driving in any nation except my ownokay, I’m ignoring Canada. Forgive me, neighbor to the north! But your roads are so similar to my own, and I can bring my own trusted car. It doesn’t count.

On this, my most recent trip to Europe, I faced a conundrum. Hire a rental car, or give up a much anticipated trip?

Barcelona 2017 B and B Wine Cooking car Renault Espace - 1

Renault Espace, felt like the largest car in  Spain

I rented a car. I hated almost every minute of driving the lovely but oversized Renault Espace in even small cities like Vilafranca del Penedès and Sant Sadurní d’Anoia, but it did provide me with the means to reach a really sublime rural experience: a mother and son private cooking class with the owner at B&B Wine & Cooking in El Pla del Penedès, about 45 minutes outside of Barcelona.

Background: civil unrest in Catalunya & a nervous husband

Barcelona 2017 Vilafranca Catalan flag - 1

Monument in Vilafranca with Catalan flag flying proud, NOT the national flag of Spain

My husband, whom we might politely describe as “travel averse,” was trying to dissuade me from joining him in Barcelona with DS2 at all. DH was near to canceling his own appearance at a really interesting conference. Why? The Catalan independence movement, and media depictions of dissent and violence that were widespread in the months leading up to our trip.

Back in the spring, when I found a reasonable* coach airfare to join DH on this jaunt to Spain, I immediately invited my children to come along. Shocking no one, my little guy opted to miss a week of school and join us; to my chagrin, my punk teen decided he would rather stick to his usual academic routine at home and demurred.

Though I find myself pondering whether someone could have switched DS1 at birth** for my rightful child, I do sort of understand the teenager’s desire to assert his independence by doing something—anything!—different from what his parent suggests.

Beyond the city limits: choosing an experience

So there were three of us headed to Spain in the early winter of 2017. We would be staying in the heart of Barcelona for the four nights of the conference. After that, DH booked his ticket home at the earliest possible moment. To save over $1000 each, DS2 and I needed to stay over until Saturday.

Barcelona 2017 B and B Wine Cooking outside flowers

Spain flowers even in winter

Originally, I’d booked accommodations in the medieval center of Girona for the parent-child short break. Girona is about an hour north/northwest of Barcelona. Trains, while available, aren’t super convenient to that village, however. There is no city-traffic-avoiding route back to BCN Barcelona International Airport during morning rush hour without a private car. Parking in old Girona is also not known to be convenient.

While I was keen to visit this ancient town due to its beautifully preserved Jewish quarter and its being the setting for a great series of medieval mysteries, it turns out that the world has discovered Girona because Game of Thrones has filmed there. That’s a little too much pop popularity for me to visit El Call right now.

DH, fearing he would leave and then a transit strike—or worse, total civil unrest!—would leave his wife and child at the mercy of a rioting mass of Catalan separatists, wanted me to make a plan better suited to last minute changes and further removed from the politicized masses.

I booked a rental car from BCN for the morning of DH’s departure. This option provided us with freedom of movement in the face of taxi strikes or to flee more serious unrest in that unlikely event. I then found an intriguing bed and breakfast outside the city in which DS2 and I would spend our final two nights in Spain.

As an aside, I never felt unsafe in Barcelona or the surrounding region. Except possibly while negotiating the narrow, winding exit from the airport parking garage in an SUV the size of a semi, but you can’t blame that on politics.

Catalunya: experiencing hearth & home

One of the ideas I’d entertained for making the trip to Spain a pleasure for both myself and my younger son was a cooking class.

barcelona-2017-b-and-b-wine-cooking-class-mom-with-kid-e1517158098792.jpg

We (helped Marta while she) made that paella!

Yes, it’s true, any regular reader knows that I’m not typically an enthusiastic cook.

That said, I am an enthusiastic student of what makes other people—and other cultures—tick, and it is hard to place a finger on the pulse of Catalunya without discussing food. These are people who love to eat, who know how food really ought to be, and who seem to enjoy sharing all of the same.

I’d entertained the notion of this class in Barcelona, but the timing wasn’t working out quite right. Plus, if I’m honest, I would rather visit a nice, dusty history museum any day, whereas my son was hoping to stay in the hotel watching his favorite cartoons in various languages.

What did pop up when I started researching lodgings outside the city of Barcelona, but within a radius of about one hour, were farm- and winery- based experiences.

Penedès, if I’m getting this right, is the heart of the grape growing region that produces some the world’s best sparkling wines, or cava, as it’s known locally. At least one person with whom I spoke implied that champagne is basically just a French knock off of Catalan cava!

I won’t take a position in the subjective argument of “best” or the historical question of “first,” but I can tell you that it is easy for a non- aficionado to learn about and experience great sparkling wines in Penedès, even with a child in tow.

Barcelona 2017 B and B Wine Cooking street sign

Signpost guides the way. Take the narrow dirt track to the right around the cluster of houses.

So I booked the B&B Wine & Cooking in El Pla del Penedès and hoped for the best. It had good reviews on Trip Advisor, but was mostly an unknown. I chose to use Hotels.com for booking, just in case any of it was less than legit, but, in the end, have nothing but good experiences to report from Penedès.

BandB WineandCooking Cava welcome - 1If I return, next time I will book directly with the B&B. When you do, they guarantee you the lowest room rate and give you a free bottle of cava as a welcome gift.

B&B Wine & Cooking, El Pla del Penedès

This bed and breakfast is family friendly. I’ll start there, because so many B&Bs in the USA are fussy establishments that seek to insulate their guests from such inconveniences as children and telecommunications. This is not that. Continue reading

Sharing much-adapted recipes while giving credit where it is due

Since I'm a rather reluctant cook—producing meals because I or my family need to eat, not from a sense of creative purpose—I have a lopsided relationship to recipes, whether found in a cookbook or online.

Those few recipes that hit the sweet spot of "easy to prepare" yet "delicious to eat" while simultaneously "nutritious and healthful" are, almost literally, treasures. I cherish them. I wouldn't want to live without them.

If I share a recipe on this blog, it's because I find it life altering in its perfection for these needs/wants. I probably won't do this very often.

cookbooks-on-shelf-1.jpg

On the other hand, the search for appropriate recipes is a frustration to a non-cook like me who's just trying to get a meal on the table.

"Easy" and "simple" are often slapped upon a series of steps that I find arduous (lots of chopping), painful (washing lots of vegetables under cold water), disgusting (slimy hands-on handling of meat), or terrifying (flaming cooktop vs. the safety of my nicely enclosed slow cooker or oven.)*

Even seemingly more straightforward tags like "gluten free" are often attached to recipes that abound in other taboo ingredients or inclusions I can't conscientiously allow in my family's diet.

As a parent whose kids have always benefited digestively by avoiding dairy, the addition of a celiac diagnosis for another much-loved family member has compounded the difficulty of satisfying everyone without almost literally poisoning someone else.

Which is to say, I almost never find a recipe that doesn't require a little modification for my purposes. More often, recipes require a lot of changes before I can even attempt them.

All of which brings me, at long last, to my point today.

Bear with me. Really, I'm getting there.

There's a fair amount of angst amongst internet recipe creators about ownership and giving credit where credit is due.

I get it. Attribution is important. It's a laudable goal. I completely support the rights of those who create content to be acknowledged for, and compensated for, their work. I don't steal music. I only post my own mediocre photos (or my husband's much better ones) to this blog.

On the other hand, I also totally get why recipes are not protected by copyright law in the same manner as many other written works.

Here is a really nice explanation of how US copyright law applies to recipes.

A list of ingredients and the basic steps to combine them are too far removed from the tangible reality of what a recipe really is. It's like protecting the rights to a complete assembly instruction manual vs. declaring you own the act of rotating a screwdriver to drive in a screw…

When I use a recipe, it ends up looking like this after a few attempts:

recipe Waffle Gluten Free

Gluten Free Waffle frozen - 1

Resulting waffles, frozen, because I hear people like to look at pictures of food

If I find a recipe online that I'm going to try, I print it out. I'll use it "as is" if it will print on one page. If I'm using a cookbook from the library, I photocopy the required pages for a given recipe.

I need a print out to use while cooking—I've come far too close to destroying my iPad trying to skip this step and use a virtual recipe in the actual kitchen. I've tried for decades to switch to a digital recipe collection, and failed completely at every attempt. I would never subject a library book to my kitchen shenanigans.

Cookbook binder - 1

If I use a recipe and like it, or if it's going to print out on multiple pages or with multiple photos illuminating nothing confusing, I cut and paste the text into an editor.

I'm bound and determined to create a document that formats a recipe how I like to read it.

I'm very text-oriented. I only want a photo if it clarifies a step. Best example: bread dough stages.I find photos of completed dishes superfluous, not inspirational. For my use, pictures are routinely discarded.

I also strip away narrative content because it's a distraction. It might have led me to try a recipe, but I don't need to read that again. I've already been convinced to make the dish. If something seems important, I might move it to the end and add an Author's Note section.

For the past year or so, I've started appending the link to my document when I find a recipe online. It never occurred to me to do that even a few years ago. I wasn't publishing anything, and I'm not the friend people ask for culinary inspiration.

Odds are, if a recipe becomes a part of my life, I'll never want to reference the original source again. Eventually, I will have the essentials of the original recipe as text in my computer, and I will have added many notes, and adjusted many ingredients. I will have made the dish dozens of times, optimizing the process for my skills in my kitchen.

It's a tricky thing to say when the recipe stopped being "the originator's" and became "mine," but I believe that does happen eventually. How would you quantify that shift? Any change at all? 10% changed? 25%? Or in years that have passed? Or oceans and continents crossed?

If I'm this free and loose with a recipe, I can't imagine how much more innovation is introduced by serious cooks.

All of which is to say, excluding acts of outright theft perpetrated by scoundrels who copy and paste content wholesale to their own sites, I think there is room for interpretation about where your content ends and another's begins.

If I post a recipe here, I will make every attempt to accurately state its origins, but I may make mistakes. I may not remember my own source, but I might recall the story of how a dish grew to prominence in my own humble kitchen.

My personal stake in this subject is simply feeding my family nourishing food at a level of effort I can afford to undertake, and keeping track of how I did it.

Sharing a recipe represents my sincere wish to save another person a little effort, perhaps making his or her life better in that moment.

I'm curious to know how this topic resonates with others. Is there more that should be said? Am I wrong if I share a recipe whose origin I don't know?

 

*We can talk about my weird fear of the stove top some other time. My husband assumes I was burned at the stake in a former life. But, seriously, the gas stove is ON FIRE, INSIDE MY HOUSE. How can that be right? Someone should EXTINGUISH that!