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.

Solar Simmered Vegetarian Chili with Tempeh

Dutch Oven

I’m not a big fan of most meat substitutes but tempeh has a pleasant texture and absorbs the flavors of whatever it’s cooked with. Look for it in the produce section of your grocery store near the tofu.

Vegetarian Chili with Tempeh

(adapted for the Sun Oven from America’s Test Kitchen Healthy Family Cookbook)

Ingredients

4 teaspoons vegetable oil

1 (8-ounce) package tempeh, crumbled

1 tablespoon cumin seeds

2 carrots, peeled and cut into 1/2-inch pieces

1 onion, minced

1 red bell pepper, seeded and cut into 1/2-inch pieces

9 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon minced canned chipotle chile in adobo sauce (optional)

3 cups water

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can red kidney beans, drained and rinsed

1 teaspoon dried oregano

1 cup frozen corn

1 zucchini, seeded and cut into 1/2-inch pieces

1/2 cup minced fresh cilantro

2 tablespoons fresh lime juice

Salt and pepper to taste

Sour cream for serving

Preparation

Set Sun Oven out to preheat.

Heat 1 teaspoon of the oil in a large pot or Dutch oven over medium heat. Add the tempeh and cook, stirring often, until browned, about 5 minutes. Transfer to a plate and set aside.  Add the cumin seed to the pot and cook, stirring often, until toasted, about 1 minute. Add the remaining tablespoon oil, carrots, onion, bell pepper, garlic, chili powder, and chipotles. Continue cooking, stirring occasionally,  until the vegetables begin to soften, 5 to 10 minutes. Add the water, tomatoes, beans, and oregano. Stir to scrape up any browned bits. Cover and transfer to the Sun Oven. Cook until the chili is slightly thickened, about 1 hour. Stir in the corn, zucchini, and reserved tempeh. Replace the lid leave the pot in the Sun Oven until the zucchini is tender, about 30 more minutes. Just before serving, stir in the cilantro and lime juice. Season to taste with salt and pepper. Serve with sour cream.

Makes 6 servings.

 

Curried Quinoa

 

Curried Quinoa1/4 cup unsalted pistachio nuts, chopped

1 cup very hot vegetable broth or water

salt and pepper to taste

1 teaspoon Garam Masala

Preparation

Set Sun Oven out to preheat. Have handy two sheets of aluminum foil, a dark dish towel, and a lid.

Melt the coconut oil over medium heat in a large pot. Add the cumin seeds and sauté until lightly toasted, about 2 minutes. Add the coriander and the turmeric and sauté for about 1 minute. Stir in the onion and cook stirring often until softened, about three minutes. Do the same with the carrot followed by the quinoa. Stir in the pistachios, season with salt and pepper. Pour the hot broth or water over the quinoa, stir quickly to combine. Cover with the sheets of aluminum foil, dish towel, and lid. Transfer immediately to the Sun Oven an cook until the liquid has be absorbed, about 40 minutes. Remove the pot from the Sun Oven. Remove the foil. Cover the pot with the dish towel and lid and let rest for 10 minutes. Sprinkle with Garam Masala and fluff with a fork before serving.

Makes 4 servings.

Sun Baked Apple Topping

Cinnamon Apples

These baked apples are easy to prepare and can be enjoyed on their own as a dessert. They also make a great topping for ice-cream or mix-in for oatmeal. And It’s a good way to make use of any excess apples you might have on hand.

Solar Baked Cinnamon Apples

Ingredients

1/3 cup brown sugar, packed

2 teaspoons ground cinnamon

the juice of 1 lemon

6 apples (about 2 pounds) peeled, cored, and cut into chunks

Preparation

Set Sun Oven out to preheat.

In a glass or ceramic baking dish, mix together the sugar, cinnamon, and lemon juice. Add the apple chunks and toss to coat evenly. Cover with aluminum foil and a dark kitchen towel and transfer to the Sun Oven. Cook until the apples are soft, 1 to 1 1/2 hours. Serve warm or at room temperature. Can be stored in the refrigerator in airtight containers for up to 5 days.

 

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