If your household is anything like mine, the only way to have leftover mashed potatoes for a recipe is to make a very large batch and set aside (hide) the needed amount before serving. Any kind of leftover vegetables can be used instead of cabbage, but if they were not cooked with bacon you might want to fry some up to throw into the mix.
Sun Oven Baked Bubble and Squeak
About 2 cups leftover mashed potatoes
3 or 4 wedges Sun Oven Braised Cabbage with Bacon or other left over cooked vegetables
2 tablespoons butter, divided
Set Sun Oven out to preheat.
Roughly chop the cabbage and combine it with the mashed potatoes. Melt 1 tablespoon of the butter in a pot over medium heat. Press the potato mixture into the pot. Dot with the remaining tablespoon butter, cover, and bake in the Sun Oven until nicely browned. Serve warm.
Makes 4 servings.
Use the lime juice from yesterday’s veggie chips for this easy to prepare chicken dish.
Sun Oven Lime Chicken
5 bone-in, skinless chicken breast halves
1/2 cup soy sauce
1/4 cup lime juice
1 tablespoon Worchestershire sauce
2 cloves garlic, minced
Don’t let the simplicity of this recipe fool you, it’s packed with flavor. And don’t let the amount of garlic scare you, it mellows as it cooks and melds perfectly with the beans. If you can’t find cranberry beans use cannellini or great northern instead.
Sun Oven Smooth and Garlicky Bean Soup
1 pound dried cranberry beans, picked over, rinsed, soaked overnight, and drained
10 cups water
1 large garlic bulb
10 stems flat-leaf parsley
6 sprigs fresh thyme
I’ve had a jar of Trader Joe’s Thai curry simmer sauce in the cupboard for a few months now.
Every time I’d think about using it I’d face a dilemma, cook the chicken first or not?
The instructions on the jar say to cook it until done and then add the sauce.
With other packaged foods, especially things like rice mixes that are added to boiling water, I just combine all the ingredients (without bringing the water to a boil) put it in the Sun Oven and call it a day. It always seems to work just fine. But this time I choose to cook the chicken first.
Once it was done, I cut it up in to chunks before mixing it with the sauce. And that worked just fine too.
These savory corn muffins have an Italian twist. Medium-ground cornmeal can be used in place of the polenta (coarse-ground cornmeal). The texture will be a little different but just as pleasing.
Savory Sun Oven Italian Corn Muffins
1 1/2 cups all-purpose flour
1 1/4 cups polenta
3/4 cup cake flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup cold, unsalted butter, cut into small pieces
1/3 cup olive oil
This lasagna can be assembled in the evening and stored in the fridge overnight. It will take a little longer to bake, but the flavors will be just as good.
Easy Sun Oven Lasagna
1 pound ground turkey
1 tablespoon olive oil, divided
1 onion, finely chopped
10 ounces cremini mushrooms, sliced
2 cloves garlic, minced
This sweet bread can be stored in the refrigerator for up to 4 days. It’s perfect for a quick breakfast to go.
Sun Oven Oatmeal Bread
1 1/4 cups all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup golden raisins
3/4 cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
Like most stews, this is even better the next day. It also freezes well. If you prefer white meat substitute skinless, bone-in breasts cut into quarters for all or a portion of the thighs used in this recipe.
Easy Sun Oven Chicken Cacciatore
2 larges onions, thinly sliced (about 3 cups)
3 tablespoons olive oil
4 cloves garlic, minced
4 pounds chicken thighs, bone-in, skinless, excess fat trimmed
1/2 cup dry white wine
2 cans (14.5-ounce) chopped tomatoes
1/4 cup tomato paste
Bonito flakes lend a nice depth of flavor to this traditional Roman soup but are entirely optional. They can be found in the Japanese section of a good Asian market. If you can’t find them, or prefer a vegetarian soup, don’t worry, the Romans have been enjoying chickpea and pasta soup for centuries without them.
Sun Oven Chickpea Soup
2 tablespoons olive oil
1 clove garlic, minced
1 white onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 whole dried hot red pepper
1 sprig rosemary