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
2 golden nugget squash
1 tablespoon olive oil
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.
Bacon infuses the cabbage with flavor for a side dish everyone will love.
Sun Oven Braised Cabbage and Onions with Bacon
3 strips bacon
1 head green cabbage, cut into 8 wedges
1/2 onion, sliced
Here’s an easy to make, crunchy, snack that’s healthy too.
Sun Oven Kale Crisps
(adapted for the Sun Oven from “The Meat Lover’s Meatless Cookbook”)
1 bunch (4 to 5 cups) kale (preferably Lacinato)
1 tablespoon olive oil
1/4 teaspoon salt
The rutabaga and buttermilk give these mashed potatoes great flavor and texture.
Sun Oven Potato and Rutabaga Mash
1 large rutabaga (about 1 pound), peeled and cut into 1-inch pieces
2 pounds russet potatoes, peeled and cut into 2-inch pieces
As the days get longer solar cooking becomes a whole lot easier.
Even on a busy day, like mine was today, you’re more likely to get at least part of your evening meal into the Sun Oven before it’s too late.
It was mid afternoon by the time I got some acorn squash going, but there was still plenty of time to roast it to perfection. To keep it simple, I cut the squash in half, scooped out the seeds, and seasoned it with some olive oil and a sprinkling of kosher salt.
Add a drizzle of balsamic vinegar just before serving for a splash of color and extra flavor.
These smashed potatoes along with steamed kale, broccoli, or other green vegetable go great with beef, chicken, or pork.
Garlicky Sun Oven Smashed Potatoes
3 pounds potatoes, peeled and cut into cubes
1/2 cup water
3 tablespoons minced garlic
It’s a shame to let any of those Easter eggs go to waste but if you’re like me there’s a limit to how much egg salad you can eat. Luckily, solar roasted asparagus is delicious with crumbled hard boiled eggs and vinaigrette.
Sun Oven Asparagus with Egg and Vinaigrette
1 hard boiled egg, chopped
1 pound asparagus, tough ends trimmed
3 tablespoons olive oil, divided
1 tablespoon lemon juice
There’s no excuse for not eating your veggies if you have a Sun Oven. Most vegetables come out great with just a little oil and sunshine.
Sun Oven Braised Baby Bok Choy
4 baby bok choy, quartered lengthwise
1 tablespoon sesame seed oil
In a dark, lightweight pot, toss the bok choy with the oil. Season with salt. Cover and cook in the SunOven until soft, 30 to 4o minutes.
This lovely purée goes well with roasts but could also be served with a salad for a light, vegetarian lunch.
Sunny Sun Oven Sweet Potato Purée
1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
2 medium sweet potatoes (about 1 pound total) peeled and chopped
1 can (15 ounces) pumpkin
1 1/2 cups chicken or vegetable broth
1/8 teaspoon ground cinnamon
1/8 teaspoon curry powder