Sun Oven chicken is always a favorite. You can never have too many recipes.
Sun Oven Herbed Chicken Pot Roast
8 bone in, skin on chicken thighs, trimmed of excess fat
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 carrots, cut into 1/2-inch-thick rounds
8 ounces small boiling onions, peeled
There’s really nothing easier to cook in a Sun Oven than baked potatoes. Well scrubbed potatoes can be placed along side a pot or even on the lid. They’ll come out just fine. They don’t even need to be pierced with a fork. However, when baked potatoes are the only thing I’m cooking in the Sun Oven I like to wrap them in aluminum foil and put them in a lidded roasting pan (the rack is optional). This way the steam gets trapped in but the heat is not deflected by the shiny foil. The cooking time will vary depending on the size of the potatoes but 1 1/2 to 2 hours on a nice sunny day should do the trick.
Not long ago on a lazy Saturday morning, I found myself walking the aisles of a local flea market. A methodical walking grid helped cover the hundreds of vendors and thousands of choices. After about 30 minutes I happened upon a commercial coffee grinder, which was the casualty of a supermarket makeover. The Grindmaster 500, built in 1984, was in working condition. $50.00 changed hands and I was the proud owner a piece of Americana. A few hours of disassembly, cleaning, and lubrication made my new grinder just perfect.
I opened two cans of wheat, one soft white and the other hard white. I ran a small amount through and through as a final cleaning, discarding this first batch. Then it was show time. I mixed the soft and hard wheat in equal parts. I ran the wheat through the grinder again and again, each time choosing a finer grind.
When I was finished I used the following recipe for pancakes or waffles:
Combine dry ingredients first
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 cup milk
2 Tbsp. vegetable oil (we use coconut oil)
In the yard I set up our SunOven® to preheat. I placed a pre-greased shallow pan into the oven to get hot. I let my pancake batter set about 15 minutes to get soft and to absorb moisture. I then opened the hot oven (350 degrees F) and poured the batter into the shallow pan. A few minutes later after turning once, I had delicious, fresh and tasty SunOven® pancakes. I presented my pancakes with butter, blueberries from our yard, maple syrup, and a garnish of powdered sugar. And they were soo good!
Contributed by Robert Nicholson
I hope everyone had a great Thanksgiving.
Ours was good, I even managed to cook our turkey in the Sun Oven.
The days are so short and the weather is so unpredictable this time of year that I always make sure the indoor oven is available and then go with the flow.
This year we were a small gathering of just three so instead of a whole bird I prepared a couple of thighs. The morning was unexpectedly sunny so in the Sun Oven they went. And even though it got a bit cloudy later in the day they came out great. A whole bird probably would have had to finish roasting inside.
I know a lot of people use the turkey carcass to make broth or stock, and if you’re one of them go ahead and use it for this easy turkey soup.
Super Easy Sun Oven Turkey Soup
4 cups chicken broth
2 cups leftover cooked turkey, chopped
1 stalk celery, chopped
1 carrot, chopped
1 cup green cabbage, shredded
Pre-cooked, in the Sun Oven of course, dried legumes are a great thing to have on hand for quick, healthy meals. Soak the beans overnight then cook them with whatever aromatic vegetables and herbs you have on hand. After discarding the aromatics they can be stored with their cooking liquid in air tight containers and kept in the refrigerator for up to 4 days. Use them in soups, add a few to salads, or make hummus.
Sun Oven Chickpea Soup
3 cups previously cooked chickpeas with their cooking liquid
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
As far as weight gain goes, the most critical days can be the days leading up to and following Thanksgiving. We might be making multiple trips to the store for all the ingredients for the big feast only to forget to pick up anything for lunch or dinner today. Luckily, once you get something in going in the Sun Oven it doesn’t require a lot of your attention and before you know it you’ll have a healthy, tasty meal to help tide you over.
Stuffed squash is a favorite around our house this time of year. Any variety of squash will work and the choices for filling are practically unlimited. Some of my favorites are couscous, feta cheese, chickpeas, leftover stuffing, crumbled cooked bacon, cooked rice (white or brown), cherry tomatoes, – you get the idea. Be creative, use your imagination. Change it up each time and every meal will be like a little surprise party.
Here’s how I prepared mine today.
Sun Oven Stuffed Squash
2 golden nugget squash
1 tablespoon olive oil
This lasagna can be as easy or as labor intensive as you want it to be. The pesto and tomato sauce can be purchased or homemade. I like using my solar roasted tomatoes (click here for recipe) but a chunky store-bought sauce works just fine. I much prefer homemade pesto to the commercial kind, but again, if pressed for time, go with high-quality store-bought.
3 cups ricotta cheese
1 lage egg, beaten
2 10-oz packages frozen chopped spinach, thawed, squeezed dry
1 7-0z package prepared, or 3/4 cup homemade
4 cups purchased chunky tomato sauce or chopped
solar roasted tomatoes (from about 3 pounds fresh tomatoes)
12 no-boil whole-wheat lasagna noodles
1 cups shredded mozzarella cheese
Set Global Sun Oven out to preheat
Mix together ricotta, parmesan, egg in a large bowl. Add salt and pepper to taste. Stir spinach and pesto into the cheese mixture. Spread 3/4 cup of the the tomato sauce on the bottom of a 11 x 7 x 2-inch baking dish. Arrange three lasagna noodles on top of sauce. Top noodles with more tomato sauce then the cheese and spinach mixture. Repeat with remaining ingredients. Top last layer of noodles with tomato sauce. Place baking dish in a large oven bag and bake in GSO until noodles are soft, about 1 hour. Cut bag open and sprinkle mozzarella cheese on top of lasagna. Continue baking until the cheese has melted, about 10 minutes. Let lasagna rest 10 minutes before serving.
July, 2011 Every Needful Thing
Be sure to spread all of the glaze over the chicken before putting it in the Sun Oven. Unlike with a conventional oven there’s no need to baste the bird during cooking. And if you have a probe thermometer now’s the time to dig it out of the kitchen drawer.
Sun Oven Honey Glazed Chicken
1 whole chicken
1 tablespoon honey
Fall flavors, sunny days, and cooler evenings. The prefect combination for this delicious soup.
Sun Oven Leek and Apple Soup
(adapted for the Sun Oven from the L.A. Times)
4 leeks, white and pale green parts only, halved lengthwise and thinly sliced
4 teaspoons olive oil, divided
1 small onion, thinly sliced
2 cloves garlic, minced
1 Granny Smith apple, peeled and chopped
These mini egg muffins can be frozen for convenient weekday breakfasts. They are also a great party food. And, mini muffin pans fit perfectly on the Sun Oven baking racks.
Sun Oven Mini Egg Muffins
2 small zucchini, finely chopped
1 onion, finely chopped
3 ounces freshly grated Parmesan cheese