Sun Baked Black Rice

Black Rice

At the grocery store I always keep a look out for new foods. Recently a package of black rice caught my eye and my imagination. The instructions on the box said to let it simmer stovetop for 25 minutes but we all know I had to wait for a sunny day like today to cook it in the Sun Oven. The outcome was not bad. The rice had a hint of nuttiness and a slightly chewy texture. It seems to lack the high starch content necessary for a good risotto, but should work well in salads and side dishes. Here’s how I prepared it:

Sun Oven Baked Black Rice with Spinach

Ingredients

1 tablespoon olive oil

3 cloves garlic, minced

1 cup black rice

1/2 cup dry white wine (optional)

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Super Simple Solar Sauce

Grape Tomatoes

A sunny day, a carton of grape tomatoes close to their expiration date, some fresh basil, a few cloves of garlic, and a little olive oil came together in my Sun Oven today to make a delicious, easy to prepare pasta sauce.

Sun Oven Roasted Tomato Sauce

Ingredients

1 tablespoon olive oil

14 ounces grape tomatoes

4 clove garlic, peeled

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Yummy Solar Baked Cranberries

Cranberry Bake

Cranberries are so good for you that it’s a shame many of us only consume them once or twice a year. This simple dish is great on its own. It also goes well with roast meats. Any leftovers can be stirred into oatmeal or yogurt.

Sun Oven Cranberry Bake

Ingredients

1 bag (12-ounces) fresh cranberries, picked over and rinsed

1 large firm apple, peeled, cored, and cut into chunks

1/2 cup pure maple syrup

The zest of one orange

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Solar Baked Falafel Patties

chickpea burgers

These chickpea patties are a little labor intensive, have nothing to do with Thanksgiving, and are only partially cooked in the Sun Oven, but hey, it’s what we had for lunch today so here’s the recipe. They go great with a salad and tzatziki.

Sun Baked Chickpea Burgers

Ingredients

1 cup dried chickpeas, soak overnight and drained

1 onion, finely chopped (about 1 1/2 cups)

2 cloves garlic, minced

1/2 cup fresh flat leaf parsley, chopped

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Sun Oven Lunches for Busy Days

Stuffed Golden Nugget

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

Ingredients

2 golden nugget squash

1 tablespoon olive oil

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Solar Autumn Soup

New Sun Oven

Fall flavors, sunny days, and cooler evenings. The prefect combination for this delicious soup.

Sun Oven Leek and Apple Soup

(adapted for the Sun Oven from the L.A. Times)

Ingredients

4 leeks, white and pale green parts only, halved lengthwise and thinly sliced

4 teaspoons olive oil, divided

1 small onion, thinly sliced

2 cloves garlic, minced

1 Granny Smith apple, peeled and chopped

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Spicy Solar Snack

Sun Veggie Chips

The Sun Oven does not need to be at maximum temperature for these chips to come out. If condensation builds up during cooking, unlatch the glass door to let it escape. The temperature will go down a little but it will keep the chips from getting soggy.

Sun Oven Chipotle-Lime Veggie Chips

Ingredients

1 carrot, scrubbed

1 zucchini

1 small sweet potato, scrubbed

1 tablespoon vegetable oil

1 1/2 teaspoons grated lime zest

1/2 teaspoon kosher salt

1/8 teaspoon, chipotle chile powder

Preparation

Set Sun Oven out to preheat. Line baking racks with parchment paper.

Use a mandoline slicer, food processor slicing attachment, or a sharp knife and a lot of patience to slice the vegetables very thin. Place the vegetable in a large bowl. Add the oil, lime zest, salt, and chile powder. Toss to coat.

Arrange the slices in a single layer on the prepared racks. Bake until browned, checking often and removing chips as they brown, 45 minutes to 1 hour. Chips will crisp as they cool.

Super Easy Solar Soup

New Sun Oven

Don’t let the simplicity of this recipe fool you, it’s packed with flavor. And don’t let the amount of garlic scare you, it mellows as it cooks and melds perfectly with the beans. If you can’t find cranberry beans use cannellini or great northern instead.

Sun Oven Smooth and Garlicky Bean Soup

Ingredients

1 pound dried cranberry beans, picked over, rinsed, soaked overnight, and drained

10 cups water

1 large garlic bulb

10 stems flat-leaf parsley

6 sprigs fresh thyme

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Solar Soup with Spinach

Lentils

This middle eastern style soup makes a great first course or serve it with a salad and good crusty bread for a light summer dinner.

Sun Oven Lentil Soup with Spinach

Ingredients

1 cup dried lentils, picked over and rinsed

1 tablespoon olive oil

1 onion, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1 clove garlic, minced

1 teaspoon cumin seeds

1 teaspoon grated lemon zest

1 medium potato, peeled and finely diced

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Silky Solar Vegan Soup

Silky Soup

Chickpea (garbanzo) flour is my new favorite ingredient. When used in soups it creates a smooth texture and enhances the flavor, eliminating the need for cheese or cream.

Creamy Sun Oven Vegan Soup

Ingredients

2 teaspoons olive oil

1 onion, thinly sliced

1 small potato (about 3-ounces), well scrubbed and diced

1 bag (1-pound) frozen California blend vegetables

2 tablespoons chickpea flour

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corin