Sun Oven Baked Bean Mix

Maple Beans

Buying beans in bulk saves money, but, it also means you might wind up with small amounts of various types in your pantry. This recipe is a tasty way to use them up.

Mixed Vegetarian Sun Baked Beans

Ingredients

2 cups mixed dried beans, picked over, rinsed, soaked overnight, and drained

2 onions, finely chopped

2 stalks celery, thinly sliced

2 carrots, peeled and thinly sliced

2 parsnips, peeled and thinly sliced

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon cracked black peppercorns

2 whole cloves

1 stick (about 2-inches) cinnamon

1 cup apple cider or juice

1 cup water

1/2 cup real maple syrup

2 tablespoons cornstarch

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider (or juice), water, and maple syrup. Cover and transfer to the Sun Oven. Cook until the largest beans are soft, 2 to 3 hours. Remove and discard the cinnamon stick (and the cloves if you can find them). In a small bowl, gradually whisk up to 1/4 cup of the bean cooking liquid into the cornstarch until smooth. Stir the cornstarch mixture into the beans in the pot.

Makes 8 servings.

 

 

Solar Pound Cake

Sun Oven in WC

This recipe from Martha Stewart is ideal for Sun Oven baking. It makes two, standard-sized loafs, which fit perfectly side-by-side in the cooking chamber, and freezes well. That means you can bake when the sun is shining and still enjoy you cake on a rainy day.

Sun Baked Cream-Cheese Pound Cake

(adapted for the Sun Oven from Martha Stewart’s Cakes)

Ingredients

3 cups all-purpose flour

2 teaspoons salt

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract

Preparation

Set Sun Oven out to preheat. Spray two standard loaf pans with cooking spray; set aside.

In a medium bowl, whisk together the flour and salt. In a large bowl, use an electric mixer on high speed to beat the cream cheese until smooth. Gradually add the sugar and continue beating until pale and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each one is added. Add the vanilla. On low speed, add the flour mixture in 2 batches until just combined. Divide the batter between the prepared pans. Tap the pans on the counter and smooth the tops. Bake in the Sun Oven until golden and a toothpick inserted into the middle of a cake comes out with a few crumbs attached, about 1 1/2 hours. Cool in pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the rack.

To freeze wrap the loaf well in plastic and foil. Will keep in the freezer for up to 3 months.

Zesty Marinaded Solar Roasted Chicken

Citrus Chicken

This easy-to-make marinade could be used with any cuts of chicken, thighs just happen to be my favorite.

Sun Roasted Citrus Marinaded Chicken

(adapted for the Sun Oven from epicurious.com)

Ingredients

1 bunch green onions, thinly sliced, divided

1/2 bunch cilantro, leaves and tender stems only

2 cloves garlic, chopped

1 teaspoon grated lime zest

1 teaspoon grated orange zest

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1/4 cup reduced-sodium soy sauce

2 tablespoons vegetable oil

1 tablespoon kosher salt

2 pounds, bone-in, skin-on, chicken thighs

Preparation

Set Sun Oven out to preheat. Place a rack on the bottom of a baking pan; set aside.

Set aside 1/4 cup of the sliced green onions. Put the cilantro, garlic, lime and orange zest and juices, soy sauce, vegetable oil, kosher salt, and remaining green onions in a food processor. Pulse a few times until a coarse puree forms. Set aside 1/4 cup of the marinade. Pour the rest of the marinade into a large, resealable plastic bag. Add the chicken, seal the bag, and turn to coat. Refrigerate at least 20 minutes. Arrange the thighs in a single layer on the rack in the baking pan; discard the marinade in the bag. Cover the pan with a second baking pan and transfer to the Sun Oven. Cook until browned and juices run clear, about 1 hour. Serve with reserved green onions and marinade.

Makes 4 servings.

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.

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