Meatless Sloppy Joe’s

Lentil Joe's

These are just as much fun and maybe even more tasty than their meat counterparts.

Lentil Sloppy Joe’s

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 red bell pepper, seeded and chopped

1 tablespoon chili powder

1 1/2 cups dried brown lentils, picked over and rinsed

1 can (14 1/2-ounce) crushed tomatoes

3 cups water

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

salt and pepper to taste

Whole wheat hamburger buns for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onion and bell pepper. Cook until just softened, about 5 minutes. Stir in the chili powder. Add the lentils, tomatoes, water soy sauce, mustard, and brown sugar. Cover and transfer to the Sun Oven. Cook until the lentils are tender, 1 to 2 hours. Season to taste with salt and pepper. Serve with on whole wheat hamburger buns.

makes 4 to 6 servings.

Take and Bake Pastitsio

Pastitsio

A lot of non solar prep work goes into this Greek inspired baked pasta. Luckily, it can all be done the night before. The next day all you’ll have to do is heat up the Sun Oven and pop it in. It’s great for picnics, especially if you’re somewhere where you can set up the Sun Oven.

Vegetarian Pastitsio

Ingredients

For the Pasta:

12 ounces dried penne pasta

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 can (13-ounces) evaporated whole milk

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

2 eggs, lightly beaten

1 cup small-curd cottage cheese

1 cup shredded mozzarella cheese

For the Vegetable Topping:

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1 carrot, finely chopped

1 can (7 1/2-ounces) tomato sauce (or 1 cup homemade)

3 fresh basil leaves, torn into pieces

1 package (11-ounces) frozen chopped spinach, thawed

1/4 cup freshly grated Parmesan cheese

Preparation

Set Sun Oven out to preheat. Lightly butter a deep casserole, set aside.

Cook the pasta according to the package directions, drain and set aside.

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly to prevent browning, for about 2 minutes. Slowly add the condensed milk, whisking constantly. Cook the sauce until thickened, about 5 minutes. Whisk in the salt, nutmeg, and pepper. Remove from heat and let cool slightly. In a large bowl, mix 1/2 cup of the white sauce into the eggs. Mix in the remaining sauce, cottage cheese, mozzarella, and drained pasta. Spoon the pasta mixture into the prepared casserole dish and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, celery, and carrot. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the tomato sauce, reduce heat and simmer for about 5 minutes. Remove from heat and stir in the basil.

Spread the thawed spinach over the pasta in the casserole dish and spoon the tomato sauce over the spinach. (Can be prepared up to this point the night before, cover and refrigerate until ready to bake) Sprinkle with the Parmesan cheese, cover with a lid or aluminum foil and a dark dish towel. Bake in the Sun Oven until bubbling, 1 to 1 1/2 hours. Let rest 10 minutes before serving.

Makes 6 to 8 servings.

 

Veggie Balls for Pasta and More.

Lentil Balls

Serve these over spaghetti with your favorite tomato sauce or use them in meatless ball sandwiches. Double the recipe and freeze half (before baking) for future use.

Mini Lentil Balls

(adapted for the Sun Oven from The Meatball Shop)

Ingredients

1 cup dry lentils, picked over and rinsed

1 tablespoon olive oil

1/2 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

1/2 teaspoon dried thyme

1 tablespoon tomato paste

1 teaspoon salt

4 ounces mushrooms, thinly sliced

1 large egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

1/4 t0 1/2 cup dried bread crumbs

1/4 cup chopped flat-leaf parsley

2 tablespoons finely chopped walnuts

Preparation

Set Sun Oven out to preheat. Spray two mini-muffin pans with cooking spray, set aside.

Put the lentils in a pot with enough water to cover them by an inch (use very hot water for faster cooking) cover and cook in the Sun Oven until soft but not mushy, 35 to 45 minutes. Drain and let cool. Leave the Sun Oven out.

Heat the oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, thyme, and salt. Cook, stirring often, until softened, about 5 minutes. Stir in the tomato paste and continue cooking for about 3 minutes. Add the mushrooms and cook until softened and the all the liquid has been absorbed, about 15 minutes. Transfer the vegetables to a large bowl and let cool. When the vegetables are cool add the lentils followed by the egg, cheese, 1/4 cup of the bread crumbs, parsley, and walnuts. If the mixture is too moist add more bread crumbs as needed. Use your hands to mix until all the ingredients are well combined. Refrigerate the mixture for 25 minutes.

Roll the mixture into balls and place them in the prepared mini-muffin pans. Use a rack to separate the two pans and stack them in the Sun Oven. Bake until firm, about 45 minutes. Let rest in pans before serving.

 

 

 

 

 

Solar Cauliflower and Potato Soup

Celery Root Soup

It looks like cauliflower is the new kale. I’m seeing it everywhere: menus, food magazines, blogs, and in my weekly vegetable box. Here’s a soup I whipped up with a few other ingredients I had on hand.

Cauliflower and Potato Soup

Ingredients

2 tablespoons olive oil

1 leek (white and pale green parts only), thinly sliced

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (or more to taste)

1 cauliflower, chopped

1 russet potato, peeled and diced (2 to 3 cups)

4 cups vegetable broth

1/2 milk, at room temperature

1/2 cup freshly grated Parmesan cheese

salt taste

2 tablespoons chopped, fresh flat-leaf parsley

Preparation

Set Sun Oven out to preheat.

In a large pot, heat the olive oil over medium-high heat. Add the leek and cook, stirring often, until just softened, about 5 minutes. Add the garlic and red pepper and continue cooking until fragrant, about 1 more minute.

Put the cauliflower in the bowl of a food processor and pulse until it resembles a coarse grain. Add the processed cauliflower to the leek mixture along with the potatoes. Add the broth, cover and transfer to the Sun Oven. Cook until the potatoes are very tender, 45 minutes to 1 hour. Stir in the milk and cheese. Season to taste with salt. Ladle into bowls and sprinkle each serving with parsley.

Makes 6 to 8 servings.

 

 

Solar Baked Rice and Cauliflower

Cauliflower PIlaf

This is reminiscent of a traditional Southern Italian pasta dish; pasta con cavolfiore. Substituting rice for the pasta makes it more Sun Oven friendly but just as delicious.

Cauliflower Pilaf

Ingredients

3 cups vegetable broth

1 small cauliflower, florets only

1 tablespoon olive oil

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 cup brown rice

1/2 cup freshly grated Romano cheese

2 tablespoons chopped fresh flat-leaf parsley

Salt to taste

Preparation

Set Sun Oven out to preheat.

Bring the vegetable broth to a boil in a small sauce pan. Lower the heat keep the broth very warm.

Put the cauliflower florets in the bowl of a food processor and pulse until it resembles a coarse grain.

Heat the oil and garlic in a large pot over medium heat; don’t let the garlic brown. Add in the red pepper and rice stirring to coat. Stir in the ground cauliflower then the hot broth. Cover and transfer to the Sun Oven. Cook until the rice is tender and the liquid has been absorbed, about 45 minutes to 1 hour. Stir in the cheese and parsley. Season to taste with salt. Serve immediately.

 

 

Creamy, Chunky, Chickpea Soup

 

Sun Oven in WC

A perfect soup for a cold winter’s night. Start early or precook the chickpeas the day before.

Chickpea and Parsley Soup

Ingredients

1 1/2 cups dried chickpeas, picked over, rinsed, soaked overnight, and drained

1 onion, finely chopped

1 bunch fresh flat-leaf parsley, finely chopped

2 tablespoons olive oil

5 cups vegetable or chicken broth

salt and pepper to tastes

juice of 1/2 lemon

for serving:

lemon wedges and thin strips of zest

additional olive oil

Preparation

Set Sun Oven out to preheat.

Put the drained chickpeas in a large pot and add enough water to cover them by about 2 inches. Cover and cook in the Sun Oven until tender, about 2 hours. Drain and set aside. Heat the oil in a large pot, add the onion and parsley and cook until just softened, about 5 minutes. Add the drained chickpeas and the broth. Season with salt and pepper. Cover and transfer the pot to the Sun Oven. Cook until the chickpeas are very soft, about 1 hour. Use an immersion blender to puree the soup until thick but still slightly chunky. Stir in the lemon juice. Ladle into bowls and garnish with lemon wedges and zest. Drizzle each serving with olive oil.

Makes 6 servings.

 

Sun Oven Split Pea Soup with Parsnip

Parsnip Split Pea Soup

I’m slowly learning to dislike parsnips a little less. The last soup I made with them, Potato and Parsnip Soup, turned out pretty good. This twist on my favorite kind soup, split pea, isn’t all that bad either.

Solar Simmered Split Pea and Parsnip Soup

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 stalk celery, finely chopped

1 carrot, finely chopped

1 parsnip, finely chopped

2 cloves garlic, minced

1 pound dried split peas, picked over, rinsed, and drained

1 tablespoon dried marjoram

6 cups water

salt and pepper to taste

Additional olive oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, parsnip, and garlic. Cook, stirring often, until just softened, about 5 minutes. Add the split peas, marjoram, and water. Stir to combine, cover, and transfer to the Sun Oven. Cook until the peas are very soft and falling apart, 1 to 1 1/2 hours. Use an immersion blender to puree to the desired consistency. Season to taste with salt and pepper. Ladle into bowls and drizzle each serving with olive oil.

Makes 4 to 6 servings.

Sun Oven Veggie Patties

S.P.B.B. Patties

If you use your Sun Oven to make big batches of basics like beans, rice, and potatoes you’ll always have good, solar cooked ingredients on hand. From there, the possibilities are endless.

Sweet Potato Black Bean Patties

(adapted for the Sun Oven from the Minimalist Baker)

Ingredients

1 cup previously cooked black beans, rinsed and drained

2 cups previously cooked sweet potato, mashed

1 – 1 1/2 cups previously cooked brown rice

1/2 cup finely ground nuts, walnuts, pecans, or almonds

5 green onions, finely chopped (about 1/2 cup)

2 1/2 teaspoons ground cumin

1 teaspoon smoked paprika

salt and pepper to taste

1 tablespoon brown sugar (optional)

Preparation

Set Sun Oven out to preheat. Line two baking racks with silicone mats or parchment paper.

In a large bowl, coarsely mash the beans leaving about 1/2 un-mashed. Stir in the sweet potato, 1 cup of the rice, the nuts, onions, cumin, paprika, salt, pepper and sugar (if using). If the mixture seems too moist add more rice or ground nuts. Form 12 patties and place them on the prepared baking racks. Bake in the Sun Oven until firm, about 45 minutes. Serve on slider buns or with a salad. Garnish with avocado, thinly sliced red onion, salsa, or spicy bbq sauce.

Makes 4 to 6 servings.

 

Solar Mashed Potatoes

APNCyber

Cook the potatoes while the sun is shining then finish up stove top just before serving. Use any excess cooking liquid to make some soup.

Garlic Mashed Potatoes

Ingredients

1 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces

3 cloves garlic, peeled and cut in half

2 cups chicken or vegetable broth

1/4 cup olive oil

1/2 cup freshly grated Romano cheese

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Put the potatoes and garlic in a large pot with the broth. Cover and transfer to the Sun Oven. Cook until the potatoes are soft. Drain in a colander over a pot to catch the cooking liquid; keep warm. Return the potato mixture to the pot and mash with a potato masher. Stir in the oil and enough of the cooking liquid to obtain the desired consistency. Stir in the cheese. Season to taste with salt and pepper.

Makes 6 servings.

 

Solar Baked Wild Rice

New Sun Oven

Wild rice makes a great side dish to poultry and other roasts and is easy to prepare in the Sun Oven.

Sun Oven Wild Rice

(adapted for the Sun Oven from Better Homes and Gardens Ultimate Slow Cooker)

Ingredients

2 cups chicken or vegetable broth

3/4 cup wild rice, rinsed and drained

1 carrot, shredded

1 tablespoon olive or coconut oil

1 teaspoon dried marjoram

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup dried tart cherries

3 green onion, thinly sliced

1/4 cup pecans, toasted and coarsely chopped

Preparation

Set Sun Oven out to preheat.

In a large pot, combine broth, rice, carrot, oil, marjoram, salt, and pepper. Cover and transfer to the Sun Oven. Cook until the rice kernels pop open, 45 minutes to 1 hour. Remove pot from Sun Oven. Stir in dried cherries and green onions. Replace lid and let stand for 10 minutes. Sprinkle with chopped pecans just before serving.

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