Surprise Squash

Chili Squash

Stuffed squash is one of my favorite lunches. I really don’t follow a recipe when I make it. I just go with whatever leftovers I have in my fridge. It comes out different ever time. Today’s combo was surprisingly good.

Chili Stuffed Squash

Ingredients

1 tablespoon olive oil

salt

1 medium Kabocha squash

1/2 can (14-ounce) vegetarian chili

1/2 can (14-ounce) diced tomatoes with green chiles with juices

1/2 packet (3-ounce) tempeh, crumbled

1/4 cup frozen corn kernels

2 cloves garlic, minced

5 tablespoons orzo shaped pasta

1/4 cup water

Preparation

Set Sun Oven out to preheat.

Cut off the top of the squash to make a lid. Scrape out and discard the seeds. Rub the inside of the squash with the olive oil, season with salt. Place the squash in a pot, set aside. In a large bowl combine the chili, diced tomatoes, tempeh, corn, garlic, and pasta. Spoon the mixture into the prepared squash. Pour in the water. Cover with the top part of the squash. Cook in the Sun Oven until tender, 1 1/2 to 2 hours. Use a large spoon to scoop filling and squash onto plates.

Makes 4 servings.

 

 

Super Simple Solar Vegetarian Chili

New Sun Oven

The cocoa powder gives this easy to prepare chili a depth of flavor that store bought brands lack. Previously cooked legumes can also be used in place of canned for some or all of the beans in this recipe.

Easy Vegetarian Chili

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

1 red bell pepper, seeded and finely chopped

1 can (14 1/2-ounce) red kidney beans, drained and rinsed

1 can (14 1/2-ounce) black beans, drained and rinsed

1 can (14 1/2-ounce), drained and rinsed

1 can (14 1/2-ounce), stewed tomatoes

1 can (8-ounce) tomato sauce

2 tablespoons New Mexican chili powder

2 tablespoons unsweetened cocoa powder

Sour cream and hot sauce for serving

Preparation

Set Sun Oven out to preheat.

Combine all the ingredients in a large pot, cover and cook in the Sun Oven until the flavors have blended, about 1 hour. Ladle in to bowls and top each serving with a dollop of sour cream and a dash of sour cream.

Makes 4 to 6 servings.

Solar Braised Cabbage

Red Cabbage

An easy to prepare side that pairs perfectly with pork or poultry.

Sun Braised Cabbage and Apples

Ingredients

1 tablespoon butter

1 onion, thinly sliced

1 apple, cored, peeled, and thinly sliced

1 head red cabbage (about 2 pounds), cored and shredded

3 tablespoons apple cider vinegar

1 tablespoon sugar

salt and pepper to taste

1/2 cup water

Preparation

Set Sun Oven out to preheat.

Melt the butter in a pot large enough to hold all the ingredients. Add the remaining ingredients to the pot, tossing to combine. Cover and cook until the cabbage is tender, about 4o minutes. Adjust for salt, pepper, and sugar.

Makes 4 to 6 servings.

Sun Oven Pumpkin Pasta Bake

Pumpkin Lasagna

This easy to assemble vegetarian lasagna is bursting with fall colors and flavors.

Pumpkin and Mushroom Lasagna

Ingredients

1 tablespoon olive oil

1 small onion

8 ounces fresh mushroom, sliced

2 cups baby spinach, washed and dried

1/2 teaspoon salt, divided

1 cup canned pumpkin

2/3 cup evaporated milk

1/4 teaspoon pepper

1 teaspoon dried sage

pinch of ground nutmeg

6 no-boil lasagna noodles

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese plus additional for serving

Preparation

Set Sun Oven out to preheat. Spray an 8-inch square baking dish with cooking spray; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, stirring often, until softened; about 5 minutes. Stir in the spinach and cook until wilted. Season with 1/4 teaspoon of the salt. Remove pan from heat and set aside.

In a large bowl, mix together the pumpkin, evaporated milk, remaining 1/4 teaspoon salt, pepper, sage and nutmeg. Spread 1/4 cup of the pumpkin mixture over the bottom of the prepared dish and top with 2 noodles. Spread 1/2 cup of the pumpkin over the noodles. Top with 1/2 of the mushroom mixture, 1/2 cup of the mozzarella, 1/2 cup of the ricotta, and 1/4 cup of the Parmesan. Repeat layers. Top with the remaining 2 noodles and pumpkin sauce. Cover and bake in the Sun Oven for 1 to 1 1/2 hours. Dust with additional Parmesan. Let rest 10 minutes before serving.

Makes 6 servings.

 

Sun Dried Apple Snacks

Dried Apples

Dried fruit is great as a snack on their own or chop it up for use in oatmeal and baked goods.

Cinnamon-Apple Slices

Ingredients

4 small apples, cored, peeled, and cut into 1/8-inch slices

sugar (optional)

cinnamon

Preparation

Set Sun Oven out to preheat. Line 3 baking racks with parchment paper or silicone mats.

Arrange the apple slices in a single layer on the prepared baking racks. Sprinkle sugar (if using) and cinnamon evenly over the apple slices. Stack the racks in the Sun Oven. Close the glass door but leave it unlatched to allow the steam to escape. Remove the apples when they are dehydrated. Store in an airtight container.

 

Indian Spiced Chickpea and Squash Bake

Chickpea Bake

Have a slice of this eggless frittata for lunch and it will tide you over until dinner. Like traditional frittatas, the possibilities are endless. Experiment with different spices and vegetables and you’ll never get bored with your lunch again. Leftovers keep well in the fridge and are great for quick weekday meals.

Sun Oven Chickpea Spaghetti Squash Frittata

Ingredients

1 tablespoon olive oil

1 onion, thinly sliced

2 cups cooked spaghetti squash, drained

1/2 cup frozen peas, thawed

1 carrot, shredded

1 cup chickpea flour

1 teaspoon salt

1 tablespoon garam masala or curry powder

1 1/2 to 2 cups water

Tahini for serving

Preparation

Set Sun Oven out to preheat. Line a baking pan with parchment paper; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft; about 5 minutes. In a large bowl, combine the squash, peas, carrot, and cooked onion. Set aside. In another large bowl, whisk together the chickpea flour, salt, and garam masala. Continue whisking as you pour in enough water to obtain a consistency slightly thicker than salad dressing. Stir the vegetable mixture into the chickpea mixture then pour it into the prepared baking pan. Cover and bake in the Sun Oven until firm and golden, 1 1/2 to 2 hours. Let cool 5 minutes before serving. Cut into squares  and drizzle each serving with tahini. Serve warm or at room temperature.

Makes 6 to 8 servings.

 

Stuffed Solar Baked Peppers

Stuffed Pepper

Stuffed bell peppers or squash are some of my favorite solar baked lunches. The following recipe is meant to be more of a guideline. I normally use whatever ingredients I happen to have on hand. I don’t think I’ve ever made the filling the same way twice.

Stuffed Bell Peppers

Ingredients

1/4 cup pastina (small pasta), such as orzo, stelline, or acini di pepe

1 small zucchini, diced

1/2 cup grape tomatoes, halved

1/4 cup cooked red kidney beans

2 ounces cheddar cheese, diced

2 tablespoons finely chopped onion

1/2 teaspoon dried oregano

1/4 cup vegetable broth

salt and pepper to taste

2 large red bell peppers, halved lengthwise and seeded

PreparationoSet Sun Oven out to preheat. Spray a baking dish large enough to hold the peppers in a single layer with cooking spray; set aside.

In a medium bowl, combine the pastina, zucchini, tomatoes, kidney beans, cheese, onion, oregano, and broth. Season to taste with salt and pepper. Arrange the peppers, cut side up, in the prepared baking dish. Spoon the filling into the peppers, pressing it down to fit. Cover and bake in the Sun Oven until the filling is cooked, about 1 hour.

Makes 4 servings.

 

Sun Oven Pumpkin Soup

Butternut-Squash-and-Bacon-Soup-300x225 Fall is here and along with it the pumpkin recipes. Solar Pumpkin Soup Ingredients 1 tablespoon olive oil 1 onion, finely chopped 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne 5 cups vegetable broth 2 cans (15-ounce) pumpkin puree 1/2 cup unsweetened applesauce salt and pepper to taste Grated zest of 1 lime 2 tablespoons lime juice Preparation Set Sun Oven out to preheat. Heat the oil in a large pot over medium heat. Add the onion, stirring frequently, until softened, about 3 minutes. Stir in the cumin, cinnamon, and cayenne. Remove from heat and stir in the broth, pumpkin, and applesauce. Cover and transfer to the Sun Oven. Cook until heated through and flavors have blended, about 1 hour. Season with salt and pepper. Stir in lime zest and juice just before serving. Makes 8 servings.

Sun Oven Chili with Tempeh

Tempeh Chili

I’m usually not a fan of substitute meat products but recipes that include tempeh have been catching my attention lately. It has a mild flavor and firm texture that I actually like. Many supermarkets now carry it. Look for it near the tofu.

Chili con Tempeh

Ingredients

2 tablespoons vegetable oil

2 red onions, thinly sliced

8 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

3 cups previously cooked red kidney beans

1 (8-ounce) package tempeh, crumbled

1 cup vegetable broth

3 small carrots, quartered lengthwise and thinly sliced

1 red bell pepper, seeded and diced

1 zucchini, quartered lengthwise and thinly sliced

1 cup frozen corn kernels

1/2 teaspoon salt

1/8 teaspoon cayenne

1 cup fresh cilantro leaves

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onions and cook, stirring often, until soft, about 5 minutes. Stir in the chili powder and cumin. Add the tomatoes, beans, tempeh, broth, carrots, bell pepper, zucchini, corn, salt, and cayenne. Cover and cook in the Sun Oven until the vegetables are soft and the flavors have blended, 1 to 1 1/2 hours. Stir in cilantro just before serving.

Makes 6 servings.

Chickpea and Farro Stew

Farro Stew

Farro, a type of wheat that dates back to the Etruscans, is becoming more and more common on supermarket shelves, but wheat berries or brown rice can be substituted if you can’t find it.

Farro Stew with Rosemary

Ingredients

1 tablespoon olive oil

1 cup farro, rinsed and drained

1 onion, finely chopped

2 teaspoons minced fresh rosemary

2 teaspoons ground cumin

2 teaspoons paprika

4 cups vegetable broth

1 (28-ounce) can crushed tomatoes

4 cups previously cooked chickpeas*

salt and pepper to taste

Grated zest of 1 lemon

chopped fresh parsley

additional oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium-high heat. Stir in the farro,

Farro Stew with Rosemary

Ingredients

1 tablespoon olive oil

1 cup farro, rinsed and drained

1 onion, finely chopped

2 teaspoons minced fresh rosemary

2 teaspoons ground cumin

2 teaspoons paprika

4 cups vegetable broth

1 (28-ounce) can crushed tomatoes

4 cups previously cooked chickpeas

salt and pepper to taste

Grated zest of 1 lemon

chopped fresh parsley

additional oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium-high heat. Add the farro, onion, rosemary, cumin, and paprika and cook, stirring constantly, until spices are fragrant; about 3 minutes. Add the broth, tomatoes, and chickpeas. Season to taste with salt. Cover and transfer to the Sun Oven. Cook until farro is tender, 1 to 1 1/2 hours.

Makes 4 servings.

rosemary, cumin, and paprika. Add the broth, tomatoes, and chickpeas. Season to taste with salt. Cover and transfer to the Sun Oven. Cook until farro is tender, 1 to 1 1/2 hours. Ladle into bowls. Sprinkle parsley and lemon zest on each serving and drizzle with oil.

Makes 4 servings.

*canned chickpeas, drained and rinsed, can also be used

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