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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Solar Baked Crispy Kale

Kale Chips

Here’s an easy to make, crunchy, snack that’s healthy too.

Sun Oven Kale Crisps

(adapted for the Sun Oven from “The Meat Lover’s Meatless Cookbook”)

Ingredients

1 bunch (4 to 5 cups) kale (preferably Lacinato)

1 tablespoon olive oil

1/4 teaspoon salt

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Multigrains in the Sun

New Sun Oven

This pilaf can be served as a side dish but, especially if you use soy beans, it is hardy enough for a vegetarian main course. If wheat berries and barley don’t make frequent appearances on your table look for a market that sells in bulk. Get just enough for the recipe. You can always go back for more if you really like it.

Sun Oven Multigrain Pilaf

Ingredients

2/3 cup wheat berries

1/2 cup  barley (not quick cooking)

1/2 cup wild rice

3 1/2 cups vegetable broth or water

2 cups frozen edamame (soy beans) or baby lima beans

1 sweet red pepper, seeded and chopped

1 onion, finely chopped

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Solar Pilaf

ASO4-13

Bulgur and lentils combined with a little sunshine make a hearty, satisfying, meatless meal.

Sun Oven lentil and Bulgur Pilaf

Ingredients

4 cups water

4 carrots, sliced

2 cups frozen corn

1 cup bulgur

1/2 cup dried brown lentils, rinsed and drained

1 teaspoon dried oregano

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Solar Sweet Potato Soup

cats and Sun Oven

The maple syrup gives this creamy soup a subtle sweetness.

Sun Oven Sweet Potato Soup

Ingredients

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

1 onion, finely chopped

1/4 cup maple syrup

1 clove garlic, minced

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