If you’re not a very late riser it probably won’t be practical to serve this in the morning. Luckily, most people seem to really enjoy breakfast foods for dinner every now and then.
Sun Oven Strata
8 ounces French bread, (about 2 cups) cut into 1-inch cubes
8-ounces (2 cups) Cheddar cheese, shredded, divided
6 Roma tomatoes, chopped (about 2 cups)
This is a sample of the what’s cooking post.
This roast is best when cooked to medium rare. Use a probe thermometer to know exactly when to take it out of the Sun Oven. Use any leftover meat for sandwiches.
Sun Oven Sunday Roast
5 yellow or red bell peppers (or a mixture), ribs and seeds removed and cut into 1-inch strips
2 red onions, cut into 1-inch wedges
3/4 pound new white potatoes, cut into 1-inch pieces
3 cloves garlic, peeled
2 cloves garlic, peeled and each cut into 6 slivers
2 tablespoons olive oil
salt and pepper to taste
These scrumptious onions are delicious when served with an antipasto platter. Keep a close eye on them while they’re baking, if they get too soft they will turn to mush.
Sun Oven Roasted Balsamic Onions
1 pound pearl onions, unpeeled
1/3 cup balsamic vinegar
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.
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)
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
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
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
Sun Oven chicken is always a favorite. You can never have too many recipes.
Sun Oven Herbed Chicken Pot Roast
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
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.
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.
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
1 cup milk
2 Tbsp. vegetable oil (we use coconut oil)
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!
Contributed by Robert Nicholson