Sun Oven Sunday Roast

Beef eye round roast is a relatively inexpensive cut that can be easily prepared in the Global Sun Oven. We get quite a few meals out of one roast, either served with mashed potatoes and veggies for dinner, or sliced thin for sandwiches for lunch. Cooking times will vary depending on the size of the roast, but on a sunny day will be comparable to a conventional oven; ten to twenty minutes per pound for rare. It’s one of the few things that are easy to overcook in the GSO so some kind of meat thermometer is a must. I like a probe because it eliminates the need to open the door, is easy to read, and has an alarm in case I get distracted.

Simple Solar Roast Beef

Ingredients

4- to 6-pound beef eye round roast

salt

Pepper

Preparation

Let meat stand at cool room temperature for 45 minutes before roasting.

Set Global Sun Oven out to preheat.

Set roast, fat side up on a metal rack in a lidded roasting pan and sprinkle generously with salt and pepper. Add 1/4 cup water to bottom of roasting pan, cover and place in GSO. Cook until the thermometer reads 120ºF. Let roast stand, covered, 10 to 15 minutes before slicing.

As you can see this is an extremely simple recipe. The hardest part was finding a roasting rack that would fit in my pan. I improvised with some canning rings with excellent results.

Meatballs in the Sun

In this recipe the meatballs don’t need to be browned, making it ideal for the GSO. I usually serve them over spaghetti for a classic Italian-American favorite. Any leftovers could be used for meatball sandwiches.

Ingredients

1/4 cup plain breadcrumbs

1/4 cup dry red wine

1 pound ground beef

1 egg, lightly beaten

1/4 cup freshly-grated parmesan cheese

1/2 small onion, minced

1/4 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon dried mustard

1 tablespoon olive oil

1 clove garlic, halved lengthwise

1 26 oz. carton Pomi strained tomatoes

1/4 teaspoon salt

1 tablespoon fresh basil, torn into pieces

Preparation

Set Global Sun Oven out to preheat.

Soak breadcrumbs in wine. In a large bowl combine breadcrumb wine mixture with the next 6 ingredients, beef through dried mustard. Form 12 meatballs.

Combine olive oil and halved garlic clove in a dark roasting pan with a lid. Place in GSO and cook until garlic begins to turn brown, about 10 minutes. Remove pan from GSO, add meatballs. Mix salt into strained tomatoes and pour over meatballs, cover and return pan to GSO. Cook until meatballs are cooked through, about 40 minutes or until glass door begins to steam up.

Makes serves 4 to 6

Solar Braised Short Ribs

A few years ago it seemed like all the food publications and T.V. shows were raving about short ribs. They all claimed that they were inexpensive, yet I’d never tasted any and had only seen them on the menus of high end restaurants. Finally, on a vacation in Bisbee, we treated ourselves to a nice meal at Cafe Roka and I odered some. When they got to the table the first thing I thought was, “I could make this.” Braising meat is not all that hard and a Global Sun Oven makes the task even easier.

Braised Short Ribs with Parsnip Mashed Potatoes

(adapted from the May 2009 issue of Bon Appétit)

Ingredients

Ribs:

2 tablespoons room-temperature butter, divided

4 3-to 4-inch long meaty beef short ribs (about 2 pounds)

Read more »

Solar Pumpkin Chili Mexicana

This is another one of those “If you don’t tell them nobody will know” recipes, for two reasons. First, no one would ever guess that in has pumpkin in it, and second, I got it from Weight Watchers. One of my fellow Weight Watcher members even submitted it in a chili cook-off and won! Like most chili recipes it is an ideal candidate for the Global Sun Oven®.

Pumpkin Chili Mexicana

Ingredients

Cooking spray

1/2 cup chopped onion

1 large cup chopped red bell pepper

1 clove garlic, finely chopped

1 pound extra lean ground beef

2 (14/12 oz) cans diced tomatoes, undrained

1 (15 oz) can solid packed pumpkin

1 (15 oz) can tomato sauce

1 (15 oz) can kidney beans, drained

1 (4 oz) can diced green chilies

1/2 cup frozen corn

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

Set Global Sun Oven® out to preheat.

Heat cooking spray in a large cast iron dutch oven. Add onion, bell pepper and garlic; cook stirring frequently until tender, 5 to 7 minutes. Add ground beef and cook until browned. Add the rest of the ingredients, stir, cover, and transfer dutch oven to the preheated Global Sun Oven® for approx. 3 hours.

Makes 8 servings.

corin