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

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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

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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

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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

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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.

Solar Stew with a Mediterranean Flair

This stew is best when paired with a good crusty bread or some soft polenta to soak up the flavor packed juices. Any leftovers can be frozen for a quick week-night meal.

Sun Oven Mediterranean Beef Stew

Ingredients

1 pound boneless bottom round roast, cut into 1-inch chunks

3 leeks, white and light green parts only, cleaned, halved lengthwise, and sliced

2 teaspoons herbes de Provence

3/4 teaspoon salt

6 cloves garlic, minced

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Outstanding Solar Stew

In my pre-solar cooking days I almost never made stew. Most nights I threw dinner together at the last minute and stews don’t lend themselves to that style of cooking. But times have changed and now whenever I see a good piece of stew meat I snatch it up, knowing that a scrumptious, sun-infused dinner is in my near future. To make things even better, there is a local market that marks its meats down as much as fifty percent on the morning of the sell by date and since is seems most shoppers don’t know how to prepare them, the best cuts for stews often wind up in the bargain section.

Sun Oven Moroccan Lamb Stew

Ingredients

1 tablespoon olive oil

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corin