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Solar Grains
Steel cut oats are one of my favorite breakfast foods and if it weren’t for their long cooking time I’d eat them more just about every day.
A Sun Oven isn’t often associated with breakfast, however a large pot of oatmeal can be solar cooked in about an hour, then frozen in single portions for quick, convenient, and healthy morning meals throughout the week.
Just combine the oats and water and place the covered pot in the Sun Oven. Oh, and that other pot is brown rice. I’ll be using that for my lunches.
Sun Tea Time
The record high temperatures we’ve had this week mean it’s time for some Sun Oven Sun Tea.
Brew some up to keep in the fridge and serve it over ice. It’s easy to make. Just fill a container with water, add a few tea bags, cover, and put it in the Sun Oven until it reaches the desired strength.
Toss a WAPI in with the water, if you have one, then you’ll be sure that it’s 100% safe.
Sun Oven “Fried” Chicken
Keep an eye on these oven “fried” thighs and take them out of the Sun Oven as soon as they’re done. Otherwise the cheese filling will seep out and make a mess of your pot.
Sun Oven Chicken Thighs with Gorgonzola Cheese
Ingredients
1/3 cup soft Gorgonzola cheese*
6 tablespoons plain breadcrumbs, divided
1/2 teaspoon freshly ground pepper
2 tablespoons flat leaf parsley, finely chopped
Solar Red Lentil Soup
Red lentils cook quickly, don’t need to be presoaked, and are delicious. What’s not to like about that?
Sun Oven Red Lentil Soup with Feta
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
2 carrots, finely chopped
Solar Pasta Sauce with Pork
Save the cooking juices from yesterday’s roast pork to use in this pasta sauce. It’s a lot easier to skim the fat off when they’ve been refrigerated overnight.
Sun Oven Pulled Pork Pasta Sauce
Ingredients
1 cup shredded Sun Oven roasted pork, roughly chopped
1 tablespoon fat skimmed off the cooking juices of the pork
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
Easy Sun Oven Adobo
Chicken adobo is an easy crowd pleaser and an ideal candidate for solar cooking.
Sun Oven Chicken Adobo
Ingredients
8 bone-in, skin-on chicken thighs
1 onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup soy sauce
Solar Leek Soup
This soup is good on its own or served over thin slices of good crusty bread that have been pan toasted in melted butter, like a grilled cheese sandwich without the cheese.
Sun Oven Leek Soup
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, finely chopped
1 stalk celery, finely chopped
4 leeks, white and pale green parts only, chopped
6 cups broth, (chicken, beef, or vegetable)
Solar Roasted Tomatoes for Pasta and More
Sun Oven slow roasted tomatoes are another great thing to keep on hand. They’re great in sandwiches and on pasta.
I chopped this batch up and used it to make a quick pasta sauce with sauteed chopped olives and capers.
Just cut some plum tomatoes in half length-wise, season with olive oil, minced garlic, chopped basil – or herbs of your choice, arrange cut-side up in a baking pan and place in the Sun Oven.
They can be ready to use in as little as an hour but the longer they cook the more intense the flavor will be.
They’ll keep in the fridge for up to four days
Solar Frittata with Rapini and Pancetta
I really liked the egg, rapini, pancetta combination of the savory pudding I made a few weeks ago but don’t often have the right kind of bread on hand. This frittata delivers the same flavors to the taste buds without the extra trip to the bakery.
Sun Oven Frittata with Rapini and Pancetta
Ingredients
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 bunch rapini, trimmed and cut into 1/2-inch pieces
8 eggs, at room temperature
1 tablespoon milk
Roasted Beets with Goat Cheese
Solar roasted beets will keep for up to four days in the fridge and can be used in all sorts of recipes. I got the idea for this pretty presentation from a Wolfgang Puck recipe (click here for the original recipe). As you might expect, his version was a bit on the complicated side, and while I will definitely give it a try some day, I kept mine sweet and simple.
Sun Oven Beet and Goat Cheese Stacks
Ingredients
1 large beet
2 ounces goat cheese
Freshly ground pepper
2 tablespoons olive oil
