Hungarian Style Solar Stew

Pork Paprikash

Slow simmered solar stews are some of my favorite Sun Oven supper foods.

Solar Pork Paprikash Stew

Ingredients

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound pork tenderloin, trimmed of fat and cut into chunks

1 tablespoon olive oil

1 onion, chopped

1 red bell pepper, seeded and chopped

1 tablespoon paprika

3/4 cup chicken broth

3 tablespoons sour cream

Egg noodles

Preparation

Set Sun Oven out to preheat.

Combine the flour, salt, and pepper in a large zip-close bag. Add the pork and shake to coat evenly. Heat the oil in a Dutch over medium heat. Working in two batches, add the pork. Brown on all sides and transfer to a plate. Add the onion and bell pepper to the Dutch oven and cook until the vegetables begin to soften, about 5 minutes. Stir in the paprika. Add the broth and stir, scraping up any browned bits. Return the pork with any juices to the Dutch oven. Cover and transfer to the Sun Oven. Cook until the pork is tender, 1 to 1 1/2 hours. Remove from Sun Oven and stir in the sour cream just before serving. Serve over cooked egg noodles.

Makes 4 servings.

Solar Beans and Bacon

Bean and Bacon Stew

This stew is filling enough on its own but for a heartier meal add some grilled sausages. Either way, serve it with some good, crusty bread to soak up all the juices.

Sun Oven Bean and Bacon Stew

Ingredients

4 slices previously cooked bacon, chopped

3 cups previously cooked white beans, (Great Northern, Navy, Cannellini, or Mayocoba)

2 tablespoons bacon fat (or olive oil)

1 onion, chopped

3 carrots, diced

2 stalks celery, diced

2 cloves garlic, minced

1 (28-ounce) can diced tomatoes, with their juices

1 tablespoon tomato paste

1/2 cup broth, (chicken, vegetable, or beef)

1/4 cup white wine

2 bay leaves

1 teaspoon dried thyme

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Heat the bacon fat in a Dutch oven or large pot over medium-high heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables begin to soften, about 5 minutes. Add the bacon, beans, tomatoes, tomato paste, broth, wine, bay leaves, and thyme. Season with salt and pepper. Stir to combine, cover and transfer to the Sun Oven. Cook until the vegetables are soft and the flavors have blended, about 2 hours. Remove and discard the bay leaves.

Makes 6 to 8 servings.

 

Solar Meatball Stew

Meatball Stew

The spices in this stew are reminiscent of  Northern African cuisine and go best with couscous, but it could also be served with a good, crusty bread or pasta.

Solar Moroccan Style Meatballs

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 pound ground lean ground beef

2 teaspoons ground cumin, divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1 cup diced tomatoes

1/2 cup water

3 tablespoons tomato paste

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh mint

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the oil, onion, and garlic. Cover and cook in the Sun Oven until the onion is soft, 15 to 20 minutes.

Prepare the meatballs while the onion mixture is cooking. In a large bowl, mix together the beef, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Using damp hands, shape the beef mixture into 24 meatballs; set aside.

Bring the pot with the onions in and leave Sun Oven out. Add the tomatoes, water, and tomato paste. Stir in the remaining 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the meatballs. Cover and return the pot to the Sun Oven. Cook until the meatballs are cooked through, 45 minutes to 1 hour. Remove the pot from the Sun Oven. Stir in the lemon juice and mint. Serve over couscous.

 

Vegetarian Solar Stew with Kale

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Solar Stew

This stew can be served over cooked noodles or with a nice crusty bread. Like most stews, it’s even better the next day.

Sun Oven Mediterranean Pork Stew

Ingredients

1 1/2 pound boneless pork loin roast, cut into 1-inch cubes

2 tablespoons olive oil

1/2 cup dry red wine

1 small onion, sliced

2 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 cans (15-ounce) diced tomatoes

2 cups chicken broth

1/4 cup orange marmelade

1 teaspoon dried oregano

1/2 teaspoon fennel seed

Read more »

Hot Tacos, Cool Kitchen

Your kitchen will stay cool when you let this pork simmer in the Sun Oven, but be careful, it’s very spicy.

Try making it with fewer chipotle peppers the first time, then if you like it hotter you can gradually increase the amount until you reach your preferred level of spiciness.

It can also be served as a stew but I like to use it as a filling for tacos and tostadas with bit of sour cream or some shredded cheese to offset the heat of the peppers.

Super Spicy Sun Oven Stewed Pork

Ingredients

2 tablespoons vegetable oil

1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes

2 onions, chopped

1 (12-ounce) bottle of beer

3 t0 5 chipotle peppers in adobo sauce plus 2 to 3 tablespoons sauce

Read more »

From Freezer to Sun Oven to Table in Under an Hour

This African inspired soup can be made with fresh squash and onions, and dry beans that have been soaked overnight. Using frozen, precut vegetables makes it super easy to toss in the Sun Oven on those days that turn unexpectedly sunny. For a heartier meal serve over brown rice.

Sun Oven African Squash and Lima Bean Soup.

Ingredients

1 tablespoon olive oil

3 cloves garlic, minced

1 tablespoon grated peeled fresh ginger

1 teaspoon paprika

1/4 teaspoon crushed red pepper

3 cups vegetable broth

1 (20-ounce) bag frozen butternut squash

1/2 (1 pound bag) frozen small onions

1 (10-ounce) bag frozen baby lima beans

1 can diced tomatoes

1/2 teaspoon salt

Preparation

Set Global Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the garlic, ginger, paprika, and red pepper. Cook, stirring frequently, until fragrant, about 2 minutes. Add the broth, squash, onions, lima beans, tomatoes, and salt. Cover and transfer to the Sun Oven and cook until the vegetables are tender, about 40 minutes.

Makes 4 servings.

Sun Oven Kale, Sweet Potato, and Chickpea Stew

This fragrant vegetarian stew is perfect for dinner on a cold winter’s evening.

Ingredients

1 tablespoon olive oil

1 onion, chopped

Read more »

Sun Oven Lentil Stew

Weight Watchers taught me that one of the best ways to avoid unwanted weight gain during the holiday season is to eat sensibly on the days surrounding the main event; essentially saving calories now so you can indulge (not over indulge) later. This filling lentil stew will keep hunger at bay while you look forward to Thursday’s feast. It can be served on it’s own as a soup or over rice.

Sun Oven Lentil Stew

Ingredients

2 tablespoons olive oil

1 large onion, chopped

1 cup carrots, chopped

3 cups celery root, peeled and chopped

Read more »

Set the Global Sun Oven Out and Hope for the Best

Even with the uncertain weather we’ve been having I still managed to get some solar cooking done today. It was overcast when I got up but by mid morning the sun started peeking through the clouds and I set my Sun Oven up even though I still didn’t know what was going to go in it. By noon it was sunny enough to heat up some Sun Oven Split Pea Soup I had in the freezer for lunch. The afternoon skies were looking good, not great, but good enough for a pot of polenta to go with the Solar Boneless Beef Short Ribs (also from the freezer) I was planning on having for dinner. Tomorrow’s forecast still looks iffy, with a chance of thunderstorms throughout the day. Luckily next week is supposed to be sunny and hot – or what’s better known as typical Arizona weather – and I’ll be able to get back to solar cooking without worries. I can’t wait. I’ve got a few new recipes I’m dying to try out.

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