More Black Rice from the Sun Oven

 

Black Rice

Today was the second time I’ve prepared the newly discovered (at least for me) black rice.

This time I made the mistake of following the directions on the package – add 4 cups of hot water to 1 cup of rice and simmer for 20 minutes – more closely. I suspected that was too much water and I was right. After an hour and a half in the Sun Oven the water had not been completely absorbed and the rice was overcooked. Back to the drawing board.

I do like the flavor, texture, and color of this rice enough to continue experimenting. Eventually I’ll hit on the perfect recipe for it. And when I do, I’ll share it here.

Buttery Solar Baked Pumpkin Cake

New Sun Oven

This buttery pumpkin cake will be a hit at any holiday party.

Sun Oven Pumpkin Cake

(adapted for the Sun Oven from The Thanksgiving Table by Diane Morgan)

Ingredients

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

4 large eggs, at room temperature, separated, yolks lightly beaten

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Easy Carrot Soup

Carrot Orange Soup

Carrot soup is not my favorite but I pretty much always have some carrots in the fridge so every now and then I whip up a batch. If you have fresh ginger on hand use about a 2-inch piece of that in place of the frozen stuff. And if you’re lucky enough to live in one of the citrus growing parts of the country, I’m sure you have plenty of neighbors whose trees are loaded with oranges this time of year.

Sun Oven Orange Ginger Soup

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

6 cloves garlic, minced

1 pound carrots, peeled and thinly sliced

2 cubes frozen crushed ginger

2 teaspoons orange zest

4 cups broth, chicken or vegetable

1/2 cup water

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Solar Chicken with Herbs

roaster-broaster

Sun Oven chicken is always a favorite. You can never have too many recipes.

Sun Oven Herbed Chicken Pot Roast

Ingredients

8 bone in, skin on chicken thighs, trimmed of excess fat

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 carrots, cut into 1/2-inch-thick rounds

8 ounces small boiling onions, peeled

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Sensational Solar Baked Potatoes

Baked Potatoes

There’s really nothing easier to cook in a Sun Oven than baked potatoes. Well scrubbed potatoes can be placed along side a pot or even on the lid. They’ll come out just fine. They don’t even need to be pierced with a fork. However, when baked potatoes are the only thing I’m cooking in the Sun Oven I like to wrap them in aluminum foil and put them in a lidded roasting pan (the rack is optional). This way the steam gets trapped in but the heat is not deflected by the shiny foil. The cooking time will vary depending on the size of the potatoes but 1 1/2 to 2 hours on a nice sunny day should do the trick.

 

Sun Oven® Pancakes

Not long ago on a lazy Saturday morning, I found myself walking the aisles of a local flea market. A methodical walking grid helped cover the hundreds of vendors and thousands of choices. After about 30 minutes I happened upon a commercial coffee grinder, which was the casualty of a supermarket makeover. The Grindmaster 500, built in 1984, was in working condition. $50.00 changed hands and I was the proud owner a piece of Americana. A few hours of disassembly, cleaning, and lubrication made my new grinder just perfect.

I opened two cans of wheat, one soft white and the other hard white. I ran a small amount through and through as a final cleaning, discarding this first batch. Then it was show time.  I mixed the soft and hard wheat in equal parts. I ran the wheat through the grinder again and again, each time choosing a finer grind.

Sun Oven pancakes

When I was finished I used the following recipe for pancakes or waffles:

Combine dry ingredients first

1 cup flour

1 tsp. baking powder

1 tsp. salt

Then add

1 cup milk

1 egg

2 Tbsp. vegetable oil (we use coconut oil)

Mix well.

In the yard I set up our SunOven® to preheat. I placed a pre-greased shallow pan into the oven to get hot. I let my pancake batter set about 15 minutes to get soft and to absorb moisture. I then opened the hot oven (350 degrees F) and poured the batter into the shallow pan. A few minutes later after turning once, I had delicious, fresh and tasty SunOven® pancakes. I presented my pancakes with butter, blueberries from our yard, maple syrup, and a garnish of powdered sugar. And they were soo good!

Sun Oven pancakes

 Contributed by Robert Nicholson

Solar Turkey Soup

New Sun Oven

I hope everyone had a great Thanksgiving.

Ours was good, I even managed to cook our turkey in the Sun Oven.

The days are so short and the weather is so unpredictable this time of year that I always make sure the indoor oven is available and then go with the flow.

This year we were a small gathering of just three so instead of a whole bird I prepared a couple of thighs. The morning was unexpectedly sunny so in the Sun Oven they went. And even though it got a bit cloudy later in the day they came out great. A whole bird probably would have had to finish roasting inside.

I know a lot of people use the turkey carcass to make broth or stock, and if you’re one of them go ahead and use it for this easy turkey soup.

Super Easy Sun Oven Turkey Soup

Ingredients

4 cups chicken broth

2 cups leftover cooked turkey, chopped

1 stalk celery, chopped

1 carrot, chopped

1 cup green cabbage, shredded

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Solar Cooked Legumes

Simple Chickpeas

 

Pre-cooked, in the Sun Oven of course, dried legumes are a great thing to have on hand for quick, healthy meals. Soak the beans overnight then cook them with whatever aromatic vegetables and herbs you have on hand. After discarding the aromatics they can be stored with their cooking liquid in air tight containers and kept in the refrigerator for up to 4 days. Use them in soups, add a few to salads, or make hummus.

Sun Oven Chickpea Soup

Ingredients

3 cups previously cooked chickpeas with their cooking liquid

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

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Sun Oven Lunches for Busy Days

Stuffed Golden Nugget

As far as weight gain goes, the most critical days can be the days leading up to and following Thanksgiving. We might be making multiple trips to the store for all the ingredients for the big feast only to forget to pick up anything for lunch or dinner today. Luckily, once you get something in going in the Sun Oven it doesn’t require a lot of your attention and before you know it you’ll have a healthy, tasty meal to help tide you over.

Stuffed squash is a favorite around our house this time of year. Any variety of squash will work and the choices for filling are practically unlimited. Some of my favorites are couscous, feta cheese, chickpeas, leftover stuffing, crumbled cooked bacon, cooked rice (white or brown), cherry tomatoes, – you get the idea. Be creative, use your imagination. Change it up each time and every meal will be like a little surprise party.

Here’s how I prepared mine today.

Sun Oven Stuffed Squash

Ingredients

2 golden nugget squash

1 tablespoon olive oil

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July’s Solar Cooking Recipe: Solar Pesto Lasagna

 

This lasagna can be as easy or as labor intensive as you want it to be. The pesto and tomato sauce can be purchased or homemade. I like using my solar roasted tomatoes (click here for recipe) but a chunky store-bought sauce works just fine. I much prefer homemade pesto to the commercial kind, but again, if pressed for time, go with high-quality store-bought. 

Ingredients:

3 cups ricotta cheese

1 cup freshly grated Parmesan cheese   Solar Lasagna

1 lage egg, beaten

2 10-oz packages frozen chopped spinach, thawed, squeezed dry

1 7-0z package prepared, or 3/4 cup homemade

4 cups purchased chunky tomato sauce or chopped

solar roasted tomatoes (from about 3 pounds fresh tomatoes)

12 no-boil whole-wheat lasagna noodles

1 cups shredded mozzarella cheese

Preparation: 

 

Set Global Sun Oven out to preheat

 

Mix together ricotta, parmesan, egg in a large bowl. Add salt and pepper to taste. Stir spinach and pesto into the cheese mixture. Spread 3/4 cup of the the tomato sauce on the bottom of a 11 x 7 x 2-inch baking dish. Arrange three lasagna noodles on top of sauce. Top noodles with more tomato sauce then the cheese and spinach mixture. Repeat with remaining ingredients. Top last layer of noodles with tomato sauce. Place baking dish in a large oven bag and bake in GSO until noodles are soft, about 1 hour. Cut bag open and sprinkle mozzarella cheese on top of lasagna. Continue baking until the cheese has melted, about 10 minutes. Let lasagna rest 10 minutes before serving.

 

July, 2011 Every Needful Thing

corin