Sun Oven Cranberry Sauce

Cranberry Sauce Bowl

Cranberry sauce is so easy to prepare stove top that I’ve never really though about making it in my Sun Oven. After all, you just combine the ingredients in a sauce pan, bring it to a boil, simmer a few minutes, let it cool, and it’s done. It practically makes itself. Then I remembered all those times when the turkey was about to come out of the oven and I suddenly shouted, “The cranberry sauce! I forgot to make it!” Well, this year I only have to remember to take it out of the refrigerator. And if I forget, cold cranberry sauce is better than no cranberry sauce.

Solar Cranberry Sauce

Ingredients

2 oranges

The zest from one of the oranges

1 (12-ounce) bag fresh cranberries, picked over and rinsed

1 cup sugar

3 tablespoons water

1/4 teaspoon cinnamon

Preparation

Set Sun Oven out to preheat.

Peel both oranges taking care to remove all the white pith. Roughly chop the fruit. Combine the zest and fruit with the remaining ingredients in a large pot. Cover and cook in the Sun Oven until the cranberries burst, 1 t0 1 1/2 hours. Let cool slightly then transfer the sauce to a serving bowl. Sauce will look watery but will set as it cools. Can be stored in a cover container and refrigerated for up to two weeks.

Cranberry Sauce

 

Slow Cooked Sun Oven Green Beans

Green Beans

This twist on the traditional green bean casserole is ideal for solar cooking. The longer it cooks, the more meltingly delicious it gets.

Solar Stewed Green Beans

(adapted for the Sun Oven from Mark Bittman’s Holiday Cooking)

Ingredients

1 1/2 pounds green beans, washed and trimmed

1/4 cup olive oil

1 onion, minced (about 1 cup)

1 can (14 1/2-ounce) diced tomatoes, drained or 1 cup peeled, seeded, and chopped fresh tomatoes

1/2 cup water

Salt and pepper to taste

1 tablespoon freshly squeezed lemon juice

Preparation

Set Sun Oven out to preheat.

Toss all the ingredients in an oven-to-table deep casserole dish or large pot. Cover and cook in the Sun Oven until the beans are very soft and the flavors have blended, at least 1 1/2 half hours.

Makes 4 to 6 servings.

Squash, Cranberries, Sun

Cranberry Squash

Colorful and easy to prepare, this side dish is sure to be a hit for the holidays.

Sun Roasted Squash with Cranberries

Ingredients

1 butternut squash, seeded, peeled, and cut into chunks

1 bag fresh cranberries, rinsed and picked over

3 tablespoons maple syrup

salt to taste

Preparation

Set Sun Oven out to preheat.

Spray a baking pan with cooking spray. In a large bowl, toss together the squash and the cranberries. Spread the mixture evenly in the prepared baking pan. Add 1/4 cup water. Cover and cook in the Sun Oven until the squash is tender, about 45 minutes. Drizzle with the maple syrup. Season to taste with salt, tossing to combine.

Makes 4 to 6 servings.

Moroccan Style Sun Braised Carrots

Moroccan Carrots

You’ll never serve boring steamed carrots again once you taste these, and they’re just as easy to make.

Solar Braised Moroccan Carrots

1 pound carrots, peeled and sliced into rounds

4 tablespoons maple syrup

2 tablespoons water

2 tablespoons orange juice

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon cumin

Preparation

Set Sun Oven out to preheat.

Combine all the ingredients in a pot. Cover and cook until the carrots are soft but not mushy, 30 to 45 minutes. Serve with juices.

Makes 4 servings.

Spaghetti Squash Curry

New Sun Oven

This is a tasty side dish that goes well with Indian style lentil soup or grilled meats.

Curried Spaghetti Squash

Ingredients

3 to 4 cups cooked spaghetti squash

1 tablespoon olive oil

2 teaspoons finely grated fresh ginger

1 teaspoon garam masala

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1/4 teaspoon salt

1/2 cup chopped fresh cilantro

Preparation

Set Sun Oven out to preheat.

Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft, about 1 hour. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle but still warm scrape the pulp out into a large bowl. You may have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.

Heat the oil in a large skillet. Add the ginger and garam masala and cook until fragrant, about 2 minutes. Add the lemon juice, honey, and salt. Remove from heat and add the warm spaghetti squash, tossing to coat. Adjust for salt and toss with the cilantro.

Makes 4 servings.

 

Solar Braised Cabbage

Red Cabbage

An easy to prepare side that pairs perfectly with pork or poultry.

Sun Braised Cabbage and Apples

Ingredients

1 tablespoon butter

1 onion, thinly sliced

1 apple, cored, peeled, and thinly sliced

1 head red cabbage (about 2 pounds), cored and shredded

3 tablespoons apple cider vinegar

1 tablespoon sugar

salt and pepper to taste

1/2 cup water

Preparation

Set Sun Oven out to preheat.

Melt the butter in a pot large enough to hold all the ingredients. Add the remaining ingredients to the pot, tossing to combine. Cover and cook until the cabbage is tender, about 4o minutes. Adjust for salt, pepper, and sugar.

Makes 4 to 6 servings.

Stuffed Solar Baked Peppers

Stuffed Pepper

Stuffed bell peppers or squash are some of my favorite solar baked lunches. The following recipe is meant to be more of a guideline. I normally use whatever ingredients I happen to have on hand. I don’t think I’ve ever made the filling the same way twice.

Stuffed Bell Peppers

Ingredients

1/4 cup pastina (small pasta), such as orzo, stelline, or acini di pepe

1 small zucchini, diced

1/2 cup grape tomatoes, halved

1/4 cup cooked red kidney beans

2 ounces cheddar cheese, diced

2 tablespoons finely chopped onion

1/2 teaspoon dried oregano

1/4 cup vegetable broth

salt and pepper to taste

2 large red bell peppers, halved lengthwise and seeded

PreparationoSet Sun Oven out to preheat. Spray a baking dish large enough to hold the peppers in a single layer with cooking spray; set aside.

In a medium bowl, combine the pastina, zucchini, tomatoes, kidney beans, cheese, onion, oregano, and broth. Season to taste with salt and pepper. Arrange the peppers, cut side up, in the prepared baking dish. Spoon the filling into the peppers, pressing it down to fit. Cover and bake in the Sun Oven until the filling is cooked, about 1 hour.

Makes 4 servings.

 

Buttery Solar Roasted Squash

Maple Squash-300x225

Sun Glazed Maple Squash

Ingredients

1 (about 2 1/2 pounds) winter squash, any kind except spaghetti

1/3 cup pure maple syrup

2 tablespoons butter, melted

1/8 teaspoon ground cayenne pepper

Preparation

Set Sun Oven out to preheat. Spray two baking pans with cooking spray or line baking racks with silicone mats or parchment paper.

Wash the squash. Cut in half lengthwise. Scoop out the seeds and discard. Cut the squash into 1 1/2-inch thick slices or wedges, cut side up. Arrange the pieces in a single layer in the baking pans or on the racks. In a small bowl, mix together the maple syrup, butter, and cayenne. Brush the squash with the glaze. If using baking pans, cross stack them in the Sun Oven. Roast squash until tender, about 1 hour.

Makes 6 servings.

Spicy Solar Roasted Cauliflower

Roasted Cauliflower

Serve sun roasted vegetables make a delicious side dish to just about any main course.

Spicy Sun Roasted Cauliflower

Ingredients

1 cauliflower, cored and cut into florets

2 cloves garlic, quartered lengthwise

2 tablespoons olive oil

1/4 t0 1/2 teaspoon red pepper flakes

salt

Preparation

Set Sun Oven out to preheat.

In a baking pan, toss the florets and garlic with the oil and pepper flakes. Season with salt. Cook in the Sun Oven, uncovered, until soft and beginning to brown, about 45 minutes.

Makes 4 to 6 servings.

Solar Braised Carrots

Honey Carrots

This colorful side dish can be tossed together in no time and is a good way to make use of any excess carrots you might have on hand. Let the carrots cook in the Sun Oven as long as possible. The slow, gentle solar heat brings out all their flavor and sweetness.

Sun Braised Carrots with Honey

Ingredients

4 tablespoons unsalted butter

1 tablespoon honey

1 pound carrots, peeled and cut into rounds

salt

chopped fresh flat-leaf parsley

Preparation

Set Sun Oven out to preheat.

In a medium pot, melt the butter over low heat. Remove from heat and stir in the honey. Add the carrots, tossing to coat. Season with salt, cover and cook in the Sun Oven until the carrots are very tender, 1 1/2 to 2 hours. Sprinkle with parsley just before serving.

Makes 4 servings.

Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.

argoz