Solar Pot Roast

The moist, gentle heat of the Sun Oven is ideal for pot roast. A heavy cast iron Dutch oven is the best pot to use as it can be difficult to brown the meat in the light weight pots typically used for Sun Oven cooking.

Solar Braised Pot Roast

Ingredients

3 1/2 pound boneless chuck roast

1 tablespoon olive oil

1 teaspoon herbs de Provence

Kosher salt

Pepper

1 large onion, sliced

4 cloves garlic, roughly chopped

1 bay leaf

Read more »

Pasta and Meatballs All in One Pot

I’d be the first to admit that pasta, with the exception of baked pasta dishes such as lasagna or macaroni and cheese, is better when cooked the traditional way; in a large pot of rapidly boiling water. However, it is possible to make decent pasta in the Sun Oven. I’d just say it’s something I’d save for emergency situations, camping, or when I need something to blog about.

One Pot Sun Oven Pasta and Meatballs

Ingredients

2 cups pasta, cavatappi or fusilli

1 tablespoon olive oil

2/3 cup water

Read more »

Solar Italian-Style Meat Loaf

This is my favorite meat loaf recipe. It’s from the 1995 edition of the “Toaster Oven Cookbook” and is the only surviving page of my copy. It goes great with pasta and tomato sauce. Any leftovers can be used in sandwiches.

Solar Italian-Style Meat Loaf

Ingredients

1 pound ground beef

1 cup breadcrumbs

1 onion, minced

1 clove garlic, minced

1 egg, beaten

Read more »

Weeknight Dinner from Solar Leftovers

It’s still cloudy here in southern California today but tonight’s ragù was made with leftovers from the solar braised ribs I blogged about yesterday. Paired with a salad and a good glass of wine it makes a great weeknight dinner. Make sure to set aside 1 cup of the onions and 1 cup of the sauce from the ribs to make this sauce. It’s more than enough for a pound of rigatoni.

Rigatoni with Beef Ragù

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon tomato paste

1 cup cooked onions leftover from braised chuck ribs

 

1/2 cup dry red wine

1 (14 ounce can) strained tomatoes

5 ounces leftover braised chuck ribs, shredded

1 cup leftover sauce from chuck ribs

2 tablespoons butter

Freshly grated Parmesan cheese for serving

1 pound rigatoni prepared according to the instructions on the package

Preparation

Heat the oil and the garlic in a skillet over medium heat. Stir in the tomato paste. Stir in the cooked onions and the wine and cook until the wine evaporates. Stir in the tomatoes, the shredded meat, and the leftover sauce. Simmer until thickened, stirring frequently, about 15 minutes. Toss the sauce with the butter and rigatoni. Sprinkle with the cheese and serve immediately.

 

 

 

Onion Braised Chuck Short Ribs

The past two days have been cloudy here but thanks to modern weather forecasting, a little planning, and some reheating we were still able to enjoy solar cooked meals. I got this recipe from America’s Test Kitchen’s “The Best Make-Ahead Recipe” cookbook. It called for beef brisket but I couldn’t find any that wasn’t brined for corned beef. I used boneless chuck short ribs instead. Using short ribs makes it easier to adapt the recipe to the number of portions you want to make. Just calculate one rib per person and adjust the other ingredients accordingly. Make enough for leftovers of the sauce, onions, and ribs; they can be used for French dip sandwiches or pasta sauce later in the week.

Ingredients

4 to 5 pounds boneless beef chuck ribs

Salt and pepper

Vegetable oil

Read more »

Slow Braised Boneless Beef Short Ribs

Boneless beef short ribs (also know as country-style ribs) require long, slow cooking to tenderize them – just what the Sun Oven does best!

Solar Boneless Beef Short Ribs with Horseradish Cream

Ingredients

Horseradish Cream:

6 tablespoons sour cream

2 tablespoons prepared horseradish

1/4 teaspoon salt

1 tablespoon Dijon mustard

Read more »

Super Easy Solar Roast

This roast is easy to make and packs a lot of flavor. It’s also easy to personalize; use wine instead of vinegar, throw in some mushrooms, add a little garlic, try different herbs – you get the idea. Make it your own.

Sun Oven Bottom Round Roast

Ingredients

Read more »

Mmmm… Solar Meatloaf Muffins

Making meatloaf muffins has many advantages. They cook faster, make portion control easier, freeze well, and are fun to eat. Use your favorite meatloaf recipe or use mine which can be found by clicking here. Serve them with mashed potatoes or make some solar tomato sauce for spaghetti and meatballs. Don’t worry if you don’t have a fancy cast iron pan like the one in the picture, any muffin pan, or even silicone cupcake molds, will work just fine; if not better. Whatever type of cookware you use, it will need to be covered with tin foil and a tea towel, or placed in an oven bag.

Solar Stew with a Mediterranean Flair

This stew is best when paired with a good crusty bread or some soft polenta to soak up the flavor packed juices. Any leftovers can be frozen for a quick week-night meal.

Sun Oven Mediterranean Beef Stew

Ingredients

1 pound boneless bottom round roast, cut into 1-inch chunks

3 leeks, white and light green parts only, cleaned, halved lengthwise, and sliced

2 teaspoons herbes de Provence

3/4 teaspoon salt

6 cloves garlic, minced

Read more »

Sun Oven Meat Loaf

Mixing shredded vegetables into meatloaf is a good way of cutting down on meat consumption. This recipe uses onion, carrots, and zucchini but be creative and use what you have on hand. Cabbage, kale, or leeks are just a few alternatives that come to mind

Beef and Vegetable Loaf

1 tablespoon olive oil

1 medium onion, chopped

1 cup shredded carrots

1 cup shredded zucchini

1 clove garlic, minced

1 slice white bread, torn into small pieces

1/8 cup dry red wine

1 lb ground beef

1 egg, lightly beaten

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon freshly ground pepper

Preparation

Set Global Sun Oven out to preheat.

Drape a long piece of tin foil folded in two over the bottom and up the sides of an oval, lidded roasting pan and coat it with cooking spray.

Heat oil in a large skillet. Add onion and cook until softened; about 5 minutes. Add carrots, zucchini, and garlic. Cook, stirring often, until vegetables are softened; about 3 minutes. Remove from heat and set aside to cool.

Combine bread and wine in a small bowl; let stand for 10 minutes

In a large bowl, combine beef, egg, basil, salt, pepper, cooled vegetables and soaked bread. Shape beef mixture into an oval loaf; place into prepared roasting pan. Bake in GSO until cooked through, approx. 1 1/2 hours. Remove from GSO and let stand 5 minutes. Lift loaf out of roasting pan onto a platter using tin foil lining.

Serves 6 to 8

corin