Sun Oven Leek and Potato Soup

Leek and Potato Soup

This soup is rich and creamy even without the blue cheese topping, so if you don’t like blue cheese, leave it out.

Creamy Leek and Potato Soup


1 tablespoon butter, melted

1 shallot, finely chopped

2 leeks, white and light green parts only, chopped

2 cups chicken broth

2 russet potatoes, peeled and cut into 1/2-inch chunks

1/2 cup heavy cream

salt and pepper to taste

Chopped chives

2 ounce blue cheese, crumbled


Set Sun Oven out to preheat.

Combine the butter, shallots, and leeks in a large pot. Cover and cook in the Sun Oven until the leeks have softened, 15 to 20 minutes. Add the stock and potatoes and continue cooking, covered, until the potatoes are soft, about 1 hour. Remove the pot from the Sun Oven. Use an immersion blender to puree the soup until smooth. Stir in the cream. Season to taste with salt and pepper. Ladle into bowls and top each serving with chives and blue cheese.

Peanut Butter and Sun

New Sun Oven

Condensed milk and creamy peanut butter are combined in these easy-to-make, super rich, sweet-and-salty bar cookies

Golden Sun Oven Peanut Butter Bar Cookies


2 cups all-purpose flour

3/4 cup light brown sugar, firmly packed

1 egg, lightly beaten

1/2 cup cold unsalted butter

1 cup peanuts, finely chopped

1 can (14-ounce) sweetened condensed milk

1/2 cup creamy all-natural peanut butter (no sugar added)

1 teaspoon vanilla extract


Set Sun Oven out to preheat.

In a large bowl, combine the flour, sugar and egg. Cut in the cold butter until the mixture is crumbly. Stir in the peanuts. Set aside 2 cups of the flour mixture. Press the remaining mixture into a baking pan. Bake the crust in the Sun Oven until lightly browned, 30 to 4o minutes. While the crust is baking, beat together the condensed milk, peanut butter, and vanilla extract in another large bowl. Remove the crust from the Sun Oven (leave the oven out) and spread the milk mixture evenly over it. Sprinkle the reserved crumb mixture on top. Return the pan to the Sun Oven and bake and additional 40 minutes to 1 hour. Cool in pan on a rack. Cut into bars when cool.


Sun Baked Scalloped Potatoes

Two Baking Pans

This recipe makes use of celery leaves, another part of a vegetable that often gets tossed away.

Solar Scalloped Potatoes with Cheddar Cheese


6 medium potatoes, peeled and cut into 1/8-inch slices

1 onion, thinly sliced

1/4 cup celery leaves

1 tablespoon dried parsley

2 tablespoons butter

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 cuan evaporated milk

1 cup shredded Cheddar cheese

1/2 teaspoon paprika


Set Sun Oven out to preheat. Spray a baking pan with cooking spray.

Layer the potatoes and onions in the prepared pan, starting and finishing with a layer of potatoes and overlapping the potatoes slightly. Use a blender or food processor to combine the celery leaves, parsley, butter, flour, salt, pepper, and cheese until smooth. Pour the cheese mixture over the potatoes and onions. Sprinkle with paprika. (can be prepared ahead up to this point. Cover with plastic wrap and refrigerate up to 24 hours. Bring to room temperature before continuing) Use a second baking pan to cover as a lid and transfer to the Sun Oven. Bake until the potatoes are tender and bubbly, 1 1/2 to 2 hours.

Makes 6 servings.

Solar Bean Dip


This easy to prepare dip is enough for a crowd and sure to be a pleaser. It’s best when made with previously solar cooked beans, but canned will do in a pinch.

Sun Oven Bean Dip


3 cups previously solar cooked Italian Style Beans (or 2 15-ounce cans) drained

1/2 cup chicken or vegetable broth

1 tablespoon olive oil

3 cloves garlic, minced

1/4 teaspoon dried marjoram

1/2 teaspoon fresh chopped rosemary leaves

salt and pepper to taste

Additional olive oil for serving


Set Sun Oven out to preheat.

In a large pot, combine the beans, broth, oil, marjoram, and rosemary. Cover and cook until the flavors have blended, 1 t0 1 1/2 hours. Gently mash the beans with a potato masher. Season to taste with salt and pepper. Transfer to a serving bowl and drizzle with additional olive oil. Serve with pita chips or use as a spread on toasted French bread.

Makes 20 (2 tablespoon-sized) servings.



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


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


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)


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


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


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


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


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


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.



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)


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.


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


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


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.

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