Quick Rice And Lentils

Rice and Lentils

Many canned soup are bland and boring on their own, but when used as an ingredient they can be a very convenient way to prepare a quick, heathy meal.

Lazy Day Rice and Lentils

Ingredients

1 can (19-ounce) lentil soup, plus enough water to measure 3 cups

1/2 cup dry white wine

2 tablespoons butter, melted

1 onion, finely chopped

1 cup arborio rice

1 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

salt and pepper to taste

Preparation

Put the soup and water mixture in a covered pot and the wine in a small ovenproof container and put the out with the Sun Oven to preheat.

Wait until the soup and wine are hot before continuing, about 20 minutes.

In a separate, stackable pot, combine the butter, onion and rice. Place the covered pot in the Sun Oven over the soup, cover and cook until the onion is translucent, about 10 minutes. Pour the hot wine over the rice and stir. Replace the cover and cook until the wine has been absorbed, about 3 minutes. Stir in the hot soup, replace the cover and cook until the rice has absorbed all the liquid, about 20 minutes. Remove the rice from the Sun Oven and stir in the cheese and parsley.

Makes 4 to 6 servings.

IMG_0112

 

Wheat Berry Breakfast Cereal

Breakfast Cereal

 

Unless you work the night shift a hot breakfast from solar cooked isn’t very practical, but if you don’t mind getting a little help from your microwave previously cooked Sun Oven hot cereal can be reheated in just a few minutes.

Basic Hot Breakfast Cereal

(adapted for the Sun Oven from Fresh from the Vegetarian Slow Cooker)

Ingredients

1/2 cup wheat berries

1/4 cup cracked wheat

1/2 cup old-fashioned oats

3 1/2 cups water

1/2 teaspoon salt

1/4 teaspoon cardamom

Optional add-ins: raisins, dried cranberries, blueberries, chopped fresh fruit, nuts, brown sugar, maple syrup, milk.

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the wheat berries, cracked wheat, oats, water, salt, and cardamom. Cover and cook in the Sun Oven until the wheat berries are soft, 1 to 1 1/2 hours. Store in the refrigerator or freeze in individual-sized servings until ready to use. To serve heat stove in the microwave or stovetop, stir in desired add-ins just before serving.

Sun Oven Pork with Sauerkraut

Two Baking Pans

Sauerkraut mellows when it simmers in the sun, losing the vinegary, tangy flavor that cause many to dislike it.

Solar Braised Pork Chops with Sauerkraut

Ingredients

1 tablespoon olive oil

6 thick-cut pork chops

1 tablespoon all-purpose flour

1 teaspoon salt

1/2 teaspoon cracked black pepper corns

1 teaspoon dry mustard

2 cups sauerkraut, thoroughly rinsed and drained

1 Granny Smith apple, peeled and grated

1/2 cup unsweetened apple juice

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large skillet over medium-high heat. Working in batches, brown the pork chops on both sides. Transfer the browned pork chops to a baking pan, it’s o.k. if the overlap a little. Sprinkle the flour, salt, pepper corns, and dry mustard over the chops. In a medium bowl, combine the sauerkraut and apple. Spread the mixture over the pork chops. Pour in the apple juice, cover with a second baking pan, and transfer to the Sun Oven. Cook until the the meat is fully cooked, about 2 hours. Serve chops with sauerkraut on the side.

Makes 6 servings.

Happy Pi Day

Pi Day

Tomorrow, at least in those countries where the date written in the month/day format (3.14), is known as “Pi Day”. What better way to mark the day than a solar baked pie? My favorite is blueberry, but any solar baked pie is the perfect way to honor the day. Get out your favorite recipe, set up your Sun Ovens, and get solar baking.

 

Keeping an Eye Out for Doness

Probe T

“How do you know when it’s done?”  That’s one of the most frequent questions I get from novice Sun Oven users. A blank stare is the most common reaction to my usual answers : “When condensation builds up on the glass door.” “When in doubt I leave it in a little longer; it’s almost impossible to overcook most things.” or “I just kind of know.” However, sometimes you really need to know what’s going on inside the pot. And that’s exactly what a probe thermometer allows you to do. I wouldn’t even think of making Sun Oven roast beef, which I like rare, without one. I also use it for poultry, and especially turkey, to make sure it has cooked to a safe temperature.

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 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. Insert the probe into the center of the meat. Add 1/4 cup water to bottom of roasting pan, cover and place in the Sun Oven. Cook until the thermometer reads 120ºF. Let roast stand, covered, 10 to 15 minutes before slicing.

 

 

Solar Salmon Pie with Dill Sauce

New Sun Oven

Serve this with steamed vegetables and boiled potatoes for a delicious, light dinner.

Sun Oven Salmon Pie

Ingredients

For the Pie:

2 cans (7 1/2-ounce) red sockeye salmon, drained, skin removed

1/4 cup dry bread crumbs

1 onion, finely chopped

1 egg, lightly beaten

2 tablespoons milk

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

For the Sauce:

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 teaspoon salt

1 cup milk

2 tablespoons chopped fresh dill

Preparation

Set Sun Oven out to preheat. Spray a 9-inch springform pan with cooking spray, set aside.

In a large bowl, mix together the salmon, bread crumbs, onion, egg, milk, lemon juice, parsley, salt, and pepper until well combined. Press the mixture into the prepared pan. Cover with a lid or aluminum foil and bake in the Sun Oven until firm, 1 to 1 1/2 hours. Let rest in the pan five minutes. Run a knife around the edges and release the side.

Prepare the sauce while the pie is baking.

Melt the butter in a sauce pan over medium heat. Add the flour, salt, and pepper. Cook stirring constantly, until the flour is lightly toasted, about 1 minute. Gradually whisk in the milk. Continue cooking and stirring until the sauce thickens, about 5 minutes. Stir in the dill. Serve sauce over the salmon.

Solar Baked Rice with Lemon

stackablepots

Pair this simple side dish with chicken or fish. It goes especially well with Chicken with Two Lemons.

Lemony Sun Baked Rice

Ingredients

3 cups vegetable or chicken broth

2 tablespoons butter, melted

1 lemon, juice and grated zest, divided

1 cup dry white rice, preferably arborio

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

salt to taste

Preparation

Set Sun Oven out to preheat.

Pour the broth into a stackable pot, cover, and set it in the Sun Oven to heat, about 20 minutes. In a second stackable pot, combine the butter, lemon juice, and rice. Stack the second pot over the broth and cook until rice is lightly toasted, about 10 minutes. Carefully pour the hot broth into the rice, stir well, cover, and continue cooking until the liquid has been absorbed, 25 to 30 minutes. Remove the rice from the Sun Oven. Stir in the cheese, parsley, and lemon zest. Season to taste with salt.

Makes 4 servings.

Veggie Balls for Pasta and More.

Lentil Balls

Serve these over spaghetti with your favorite tomato sauce or use them in meatless ball sandwiches. Double the recipe and freeze half (before baking) for future use.

Mini Lentil Balls

(adapted for the Sun Oven from The Meatball Shop)

Ingredients

1 cup dry lentils, picked over and rinsed

1 tablespoon olive oil

1/2 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

1/2 teaspoon dried thyme

1 tablespoon tomato paste

1 teaspoon salt

4 ounces mushrooms, thinly sliced

1 large egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

1/4 t0 1/2 cup dried bread crumbs

1/4 cup chopped flat-leaf parsley

2 tablespoons finely chopped walnuts

Preparation

Set Sun Oven out to preheat. Spray two mini-muffin pans with cooking spray, set aside.

Put the lentils in a pot with enough water to cover them by an inch (use very hot water for faster cooking) cover and cook in the Sun Oven until soft but not mushy, 35 to 45 minutes. Drain and let cool. Leave the Sun Oven out.

Heat the oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, thyme, and salt. Cook, stirring often, until softened, about 5 minutes. Stir in the tomato paste and continue cooking for about 3 minutes. Add the mushrooms and cook until softened and the all the liquid has been absorbed, about 15 minutes. Transfer the vegetables to a large bowl and let cool. When the vegetables are cool add the lentils followed by the egg, cheese, 1/4 cup of the bread crumbs, parsley, and walnuts. If the mixture is too moist add more bread crumbs as needed. Use your hands to mix until all the ingredients are well combined. Refrigerate the mixture for 25 minutes.

Roll the mixture into balls and place them in the prepared mini-muffin pans. Use a rack to separate the two pans and stack them in the Sun Oven. Bake until firm, about 45 minutes. Let rest in pans before serving.

 

 

 

 

 

Good Sun Oven Habits

Old habits can be hard to break.

After I’d had my Sun Oven for a few months I realized that I wasn’t using it as much as I could. I’d find myself serving my conventionally prepared dinner and thinking, “I could have made this in the Sun Oven”. I needed to retrain myself. That’s when, weather permitting, I started setting up the Sun Oven first thing in the morning; even on days when I had no idea what I’d be cooking. I could see the oven from my kitchen window and that visual cue was enough to remind me to use it.

With my oven always ready to go I can take advantage of deals like the one I found today at my local supermarket. This pre-cut beet, sweet potato, and butternut squash combo was %70 percent off. For less than a dollar, a little sunshine, a drizzle of olive oil, and zero peeling or chopping I had a colorful, solar cooked side dish to go with our lunch.

Beet Combo

Solar Oatmeal Cookies

Cranberry Oatmeal Cookies

Applesauce is often used to lighten up cookie recipes. This one uses a grated apple instead. I like the resulting texture and I’m more likely to have an apple on hand than a jar of applesauce.

Cranberry-Oatmeal Cookies

(adapted for the Sun Oven from Weight Watchers New Complete Cookbook)

Ingredients

1/2 cup white whole wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups old-fashioned oats

4 tablespoons butter, softened

1/4 cup light brown sugar, packed

1 apple, peeled, cored, and grated

1 large egg, at room temperature

1/2 teaspoon vanilla extract

1/2 cup dried cranberries

Preparation

Set Sun Oven out to preheat. Line 2 baking racks or rimmed baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt. Stir in the oats.

In a separate large bowl, use and electric mixer on medium speed to beat together the butter and brown sugar until fluffy. Beat in the apple, egg, and vanilla until well combined. On low speed, gradually beat in the oat mixture until blended. Stir in the cranberries.

Drop half of the dough by tablespoonfuls, about 1 inch apart on the prepared baking racks, about 6 cookies per rack. Use the back of a spoon to slightly flatten each cookie. Stack the baking racks in the Sun Oven and bake until lightly browned, 15 to 20 minutes. Top rack will bake slightly faster. Transfer cookies to a wire rack to cool. Repeat with the remaining dough.

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