SUN COOKING USA
AROUND THE WORLD
Solar Risotto
Solar cooked risotto, like the traditional version, must be served immediately so timing is important. This recipe can also be prepared stovetop if you want to serve it on a cloudy day or after the sun has gone down. Just stir the hot broth into the rice 1/2 a cup at a time, letting each addition absorb before adding the next, for 2o minutes.
Risotto with Lamb and Saffron
Ingredients
The reserved broth from Basic Sun Oven Braised Lamb Shanks
1 t0 2 tablespoons fat skimmed off the broth
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1/4 teaspoon saffron threads
Solar Lamb Pasta Sauce
The trick to good Bolognese is gentle heat. Try to keep the Sun Oven between 250 and 300 and let this sauce slowly simmer all day.
Sun Oven Braised Lamb Bolognese Sauce
Ingredients
1 1/2 cups meat from Basic Sun Oven Braised Lamb, shredded
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1/2 cup dry red wine
Solar Braised Lamb Shanks
The meat and broth from this recipe can be used in pasta sauces and risotto – recipes to follow.
Basic Sun Oven Braised Lamb Shank
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 leek, thinly sliced
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste
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)
