Solar Spiced Turkey Thighs

Turkey Thighs


Turkey thighs are inexpensive and can be enjoyed year round without committing to a whole multi-pound bird.

Sun Oven Chinese Five-Spice Turkey Thighs

(adapted for the Sun Oven from Healthy Crockery Cookery)


2 turkey thighs, skin and excess fat removed

2 green onions, finely chopped

2 tablespoons soy sauce

2 tablespoons sherry

1 teaspoon Chinese five-spice powder

1 teaspoon sesame oil

1/4 teaspoon pepper

1 1/2 tablespoons cornstarch

2 tablespoons water

For serving:

1 tablespoon sesame seeds, toasted

1 tablespoon thinly slice green onions


Set Sun Oven out to preheat.

Place the thighs in a large roasting pan. In a small bowl, combine the chopped green onions, soy sauce, sherry, five-spice powder, sesame oil, and pepper. Pour the mixture over the thighs, cover and transfer to the Sun Oven. Cook until the meat is tender, 2 to 3 hours. Remove the thighs from the pan and keep warm. Pour the pan juices into a medium saucepan. In a small bowl, whisk together the cornstarch and water until smooth then stir it into the cooking juices in the pan. Cook over medium-high heat, stirring often, until slightly thickened, about 5 minutes. Slice the turkey thighs and arrange on a serving dish. Sprinkle with sesame seeds and green onions. Serve with rice.

Makes 6 servings.



Solar Simmered Vegetable Pasta Sauce

Mushroom Pasta Sauce

For best results look for strained tomatoes that don’t have any added salt, sugar, herbs, or citrus acid. There should only be one ingredient listed: Tomatoes.

Sun Oven Tomato Mushroom Pasta Sauce


2 tablespoons, olive oil

2 stalks celery, finely chopped

2 leeks, white and light green parts only, finely chopped

1 cup fresh mushrooms, thinly sliced

1 clove garlic, minced

1/4 cup dry red or white wine

1 (26-ounce) carton strained tomatoes, (preferably Pomì)

salt and pepper to taste

five fresh basil leaves

Freshly grated Parmesan cheese for serving


Set Sun Oven out to preheat.

In a large pot, combine the olive oil, celery, leeks, mushrooms, and garlic. Cover and place in Sun Oven. Cook until the vegetables have softened, 15 to 20 minutes. Stir in the wine and strained in tomatoes. Season with salt and pepper. Replace lid and continue cooking until the flavors have blended, 1 to 1 1/2 hours. Stir in basil leaves. Serves over pasta, sprinkle each serving with cheese.

Makes 4 to 6 servings.



Easy Bean Stew with Ham


Adding the olive oil just before serving gives this comforting stew a last minute flavor boost.

Sun Oven White Bean Stew with Ham and Bacon


2 (8-ounce) packages diced cooked ham

2 slices previously solar cooked bacon, chopped

1 onion, chopped

1 pound carrots, peeled and cut into 1/4-inch chunks

2 stalks celery, chopped

5 cups previously cooked white beans (cannellini, mayocoba, or navy)

1 (14-ounce) can chicken broth

1 tablespoon chopped fresh rosemary

1/2 teaspoon dried thyme

salt and pepper to taste

Olive oil for serving


Set Sun Oven out to preheat.

In a large bowl, combine the ham, bacon, onion, carrots, and celery along with 3 cups of the beans. In a small bowl, use a fork to mash the remaining 2 cups of beans and add them to the pot. Stir in the chicken broth, rosemary, and thyme. Cover and transfer to the Sun Oven. Cook until the carrots are tender and the flavors have blended, 1 to 1 1/2 hours. Season to taste with salt and pepper. ladle into bowls and drizzle each serving with olive oil. Leftovers can be frozen for up to 1 month.

Makes 6 to 8 servings.


Solar Chickpea Coconut Curry

Chickpea Coconut Curry

The coconut milk makes this curry creamy and delicious.

Sun Oven Chickpea Coconut Curry


1 tablespoons coconut oil

1 onion, finely chopped

2 cloves garlic, minced

1-inch piece fresh ginger, peeled and minced

1 tablespoon garam masala

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

3 cups previously solar cooked chickpeas

1 (26-0unces) carton Pomi chopped tomatoes, (canned diced tomatoes work too)

1 (14-ounce) can coconut milk

1 cauliflower, cored and cut into florets

salt and pepper to taste

1 cup frozen green peas, thawed.


Set Sun Oven out to preheat.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until just softened, about 5 minutes. Stir in the garlic and ginger followed by spices and cook until fragrant, about 1 minute. Add the chickpeas, tomatoes, and coconut milk, stirring to combine. Add the cauliflower. Season to taste with salt and pepper. Cover and transfer to the Sun Oven. Cook until the cauliflower is soft, 1 1/2 t0 2 hours. Stir in the peas and continue cooking until heated through, about 10 more minutes. Serve with rice.

Makes 6 servings.


Solar Apricot-Almond Loaf

Apricot Bread

Apricots and almonds are a match made in heaven. This moist, lightly sweetened bread is delicious as and afternoon snack. If you want more of a dessert try serving it with vanilla ice-cream.

Sun Baked Apricot-Almond Bread

(adapted for the Sun Oven form The New Moosewood Cookbook)


1 1/2 cups dried apricots, thinly sliced*

1 1/2 cups water

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons unsalted butter, melted

1/2 cup honey or real maple syrup

1 egg, at room temperature, lightly beaten

1 teaspoon vanilla extract

1 teaspoon orange zest

1 cup raw almonds, finely chopped**


Set Sun Oven out to preheat. Grease a standard loaf pan with butter or cooking spray.

In a medium saucepan, combine the water and the apricots. Bring to a boil, cover and lower the heat; let simmer for 10 minutes. Transfer to a large bowl and let cool. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Stir the honey (or maple syrup) into the cooled apricot mixture. Beat in the egg and vanilla. Mix the flour mixture, orange zest, and chopped almonds into the wet ingredients until combined. Pour the batter into the prepared pan and bake in the Sun Oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours. Cool in the pan on a rack for 10 minutes then turn the loaf out onto the rack and let cool completely.

*Dried fruit tends to stick to the knife when you slice it. Spraying the knife with cooking spray will make the task easier.

**A food processor works bests for chopping the almonds.

Mom’s All American Apple Pie

Mom's Apple Pie Marquee


Mom's All American Apple Pie

Photo by Rusty Buggy Enterprises

Pie Filling

5-6 medium sized apples

1 cup granulated white sugar

¼ cup brown sugar well packed

¼ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

dash of salt

2 teaspoons fresh lemon juice

¼ cup golden raisins

¼ cup chopped walnuts

Mom's All American Apple Pie

Photo by Rusty Buggy Enterprises


½ BisQuick recipe (1 cup)

2 teaspoons granulated sugar

decorative granulated sugar (red, white, and blue)


Pre-heat your All American Sun Oven®

In a large bowl mix white sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Mix until well blended.

Wash, core and slice apples thin (about 16 slices per apple) place in large bowl and toss dry sugar mixture over apples, mixing well.

Pour apple mixture into a greased 9”x12” glass baking dish. Drizzle top of apples with 2 teaspoons of lemon juice.  Evenly sprinkle walnuts and raisins over top of pie.

Make crust mix as directed and roll out onto a clean dry surface, rolling to an even ¼ inch thickness. Cut pastry into star shapes using cookie cutters or by hand (we cut 2 sizes of stars). Cut stars as desired. Place star dough on a cookie sheet (to keep things cleaner) and lightly mist with water to make sugar stick. Then decorate stars with red, white and blue granulated sugar. Place decorated stars onto your pie mixing colors as you choose.

Place the “about to be a masterpiece” into your All American Sun Oven® till done about 45 – 60 minutes @ 350 degrees F. Adjust baking time according to oven temperature.


Using star cookie cutter, cut a slice of your favorite cheese to serve on top.

Billie Nicholson, editor
July 2015

Refreshing Solar Cooked Dinner


These wraps make a great light dinner after a hot summer’s day. Put the chicken in the Sun Oven, and maybe some rice to complete your meal, during the day and you’ll be able to prepare a tasty dinner, without heating up the kitchen, after the sun has set. Any left over solar cooked chicken meat will work in this recipe, but Chicken with Two Lemons is the one that I prepare most often.

Lettuce Wraps with Sun


2 cloves garlic, finely minced

1/4 cup freshly squeezed lime juice

3 tablespoons soy sauce

2 teaspoons sugar

1 teaspoons sesame oil

1/2 teaspoon red pepper flakes

2 cup shredded solar cooked chicken meat

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

12 Bibb or iceberg lettuce leaves, rinsed, drained, and dried

Prepared peanut sauce for serving


In a large bowl, mix together the garlic, lime juice, soy sauce, sugar, sesame oil, and red pepper flakes. Add the chicken, cilantro, and mint; toss to combine. Let marinate for 5 minutes. Spoon about 2 1/2 tablespoons of the chicken mixture in to the center of each lettuce leaf. Serve with peanut sauce.


Solar BBQ Brisket

BBQ Beef Brisket

Chipotle pepper give this brisket a nice smokey flavor and will fill your yard with such an amazing aroma that your neighbors will think you have a BBQ pit.

Sun Oven BBQ Beef Brisket

(adapted for the Sun Oven from


For the Barbecue Sauce:

1 1/2 cups ketchup

1/2 cup packed dark brown sugar

1/3 cup water

1/4 cup minced onion

3 tablespoons cider vinegar

3 tablespoons Worcestershire sauce

2 chipotle chilis in adobo sauce, finely chopped

1 teaspoon garlic powder

3/4 teaspoon pepper

For the Brisket

1/4 cup paprika

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon packed dark brown sugar

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon pepper

1 (5-pound) beef brisket


Set Sun Oven out to preheat.

In a large pot or roasting pan, combine all the BBQ sauce ingredients. In a small bowl, combine the paprika, chili powder, cumin, brown sugar, cayenne pepper, garlic powder, and pepper. Cut the brisket in two and rub it on all sides with the spice mixture. Place it, fat side up, in the roasting pan with the BBQ sauce. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, 4 to 5 hours. Transfer the meat to a cutting board. Pour the sauce into a large bowl. Remove and discard the excess fat from the brisket. Slice the meat against the grain into 1/4-inch thick slices or use two forks to shred it. Use a spoon to skim the fat off the sauce in the bowl. Combine the meat and sauce in a pot and gently reheat over medium heat. Adjust for salt and serve. If not serving immediately; store the meat and sauce in separate airtight containers and refrigerate until ready to use then reheat gently.

Makes 6 to 8 servings.



Solar Berry Crisps


Fresh berries are in season and sometimes even on sale. Serve these crisps with vanilla ice-cream for a yummy, summery dessert. If you want to bring them to a potluck or picnic bake them in 1/2-pint mason jars, just be sure to let them cool completely before putting the lids on.

Sun Oven Mixed Berry Crisp



1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup old-fashioned oats

6 tablespoons cold unsalted butter, cut into small chunks


4 cups mixed fresh berries

1/2 cup sugar

2 tablespoons corn starch


Set Sun Oven out to preheat.

In a large bowl, combine the flour, brown sugar, sugar, cinnamon, salt, and oats. Cut in the butter using a pastry blender or your hands. Refrigerate until ready to use. In a separate large bowl, toss the berries with the sugar and corn starch to evenly coat. Divide the fruit among 6 metal or 1/2-pint mason jars. Set the mugs or jars in two baking pans. Use a metal rack to separate the two pans and cross-stack them in the Sun Oven. Bake until the topping is golden and the fruit is bubbly, 45 minutes to 1 hours. Top pan will cook slightly faster.

Solar Veggie Chips

Zucchini Chips

This is the time of year that zucchini are abundant; sometimes too abundant. These chips make a great, healthy snack and, in addition to using up some of the zucchini from your garden, they can be made on a partly cloudy day when the Sun Oven might not reach the highest temperatures.

Sun Baked Zucchini Chips


2 medium zucchini, sliced into 1/8-inch rounds

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon herbs de Provence


Set Sun Oven out to preheat. Line 3 stackable baking racks with parchment paper or silicone mats.

In a large bowl, toss the zucchini slices with the oil, salt, and herbs. Spread the slices out in single layers on the prepared baking racks. Stack the racks in the Sun Oven. Keep the Sun Oven focused to keep the temperature between 200 and 250F. If condensation begins to build up unlatch the door to allow steam to escape. As the zucchini cook and shrink they can be consolidated onto few racks. Continue cooking until browned, removing any that may brown faster as they cook, about 2 hours total.


Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.