Solar Oven Recipes
Baked Penne and Sausage
Split Pea and Sweet Potato Soup
Pork and Cranberry Roast
Maple Baked Beans
Sun Baked Coconut Oil Granola
Provençal Beef Stew
Spaghetti Squash Curry
Huevos Rancheros
Pan dei Morti
Chili Stuffed Squash
MAKE AND BAKE PASTA
This time of year, with fewer hours of sunlight and more chance of cloudy days, I like to do my prep work the night before. If the atmospheric conditions are favorable I’m ready to pop dinner (or lunch) in the Sun Oven and if clouds roll in I use a conventional oven.
Baked Penne and Sausage
(adapted for the Sun Oven from America’s Test Kitchen Healthy Family)
Ingredients
1 (14 1/2-ounce) can diced tomatoes, with their juices
1 tablespoon olive oil
1 onion, halved and thinly sliced
1 red bell pepper, stemmed, seeded, and cut into matchsticks
3 cloves garlic, minced
1/8 teaspoon red pepper flakes (or more to taste)
2 Italian sausages, (pork, turkey, or chicken) casings removed
8 ounces whole-wheat penne
1 cup shredded part-skim mozzarella cheese
Preparation
Set Sun Oven out to preheat. Coat a 8-inch square baking dish with cooking spray; set aside. In a food processor, pulse the tomatoes with their juices until mostly smooth, about 5 pulses.
Heat the oil in a skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes. Add the sausage, stirring with a wooden spoon to break it up. Cook until no longer pink. Stir in the processed tomatoes. Bring to a simmer and cook until slightly thickened, about 10 minutes. Season to taste with salt and pepper.
While the sauce is cooking, bring 4 quarts of water to boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until almost al dente, slightly less than the time indicated on the package. Reserve 1/4 cup of the cooking water, then drain the pasta and return it to the pot.
Add the sauce and the reserved cooking water to the pasta, tossing to combine. Spread half of the pasta mixture into the prepared baking dish, sprinkle with 1/2 cup of the mozzarella. Repeat with remaining pasta and cheese. Cover the baking dish with tin foil and a dark kitchen towel. Bake in the Sun Oven until the sauce is bubbling and the cheese has melted, about 45 minutes. Let cool 5 minutes before serving.
To Make Ahead
After draining the pasta, rinse it under cold water until cool. Assemble the dish as directed with cooled pasta, cooled sauce and pasta water. Cover and refrigerate overnight. Remove the pan from the refrigerator and bring to room temperature before baking in the Sun Oven.
Makes 4 servings.
SPLIT PEA AND SWEET POTATO SOUP
I usually use a white potato for this colorful vegetarian soup but I had just over half a sweet potato left over from yesterday’s gratin so into the soup it went.
Chunky Vegetable Split Pea Soup
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 leek, halved lengthwise and thinly sliced
3 carrots, diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 teaspoon dried oregano
1 pound dried split peas, picked over, rinsed, and drained
1 small sweet potato, peeled and diced
8 cups vegetable broth
2 bay leaves
salt and pepper to taste
sour cream for serving (optional)
Preparation
Set Sun Oven out to preheat.
In a large pot, heat the oil over medium heat. Add the onion, leek, carrots, celery, garlic, and oregano. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the split peas, broth, and bay leaves. Cover and transfer the pot to the Sun Oven until the peas are tender, 1 to 1 1/2 hours. Remove and discard the bay leaves. Season to taste with salt and pepper. Ladle into bowls and top each serving with a dollop of sour cream.
Makes 8 servings.
SOLAR SWEET AND SOUR PORK WITH CRANBERRIES AND PINEAPPLE
The prep time on this roast is practically zero. Serve it with mashed potatoes or creamy polenta.
Pork and Cranberry Roast
(adapted for the Sun Oven from The Noble Pig)
Ingredients
1 boneless pork roast (4 to 5 pounds), trimmed of excess fat, and cut into 2 or three large pieces
Kosher salt, pepper, and garlic powder to taste for seasoning the roast
1 can (20-ounce) crushed pineapple
1 can (14.5-ounce) whole berry cranberry sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Preparation
Set Sun Oven out to preheat.
Pat the roast dry and rub with salt, pepper, and garlic powder. Place the meat in a large pot or roasting pan. In a large bowl, combine the pineapple, cranberry sauce, cloves, nutmeg, and salt. Pour the mixture over the meat. Cover and cook in the Sun Oven until the meat is tender, 2 1/2 to 3 hours. Serve sliced topped with sauce.
Makes 6 servings.
SUN BAKED BEANS
Baked beans can’t get any simpler than this. Just beans, pork, maple syrup, and a hint of mustard.
Sun Oven Maple Baked Beans
(adapted for the Sun Oven from Serious Eats)
Ingredients
2 cups dried navy beans, picked over, rinsed, and soaked overnight
6 strips thick-cut bacon
1 onion, chopped
1 teaspoon dried mustard
1 teaspoon salt
1/2 cup maple syrup (preferably grade B)
1 pork hock, fresh or smoked
Preparation
Set Sun Oven out to preheat.
Drain the beans. Put the drained beans in a large pot with enough very hot water to cover by 2-inches and cook in the Sun Oven until beginning to soften, 30 to 40 minutes. Remove the pot from the Sun Oven. Drain the beans, reserving the cooking liquid. Line a large pot with the bacon strips. In a large bowl, mix the beans with the onion. In a medium bowl, whisk together 1 1/2 cups of the cooking liquid with the maple syrup, mustard, and salt. Put half of the bean and onion mixture into the bacon lined pot. Place the pork hock on the beans and cover with the remaining bean mixture. Pour the maple syrup mixture over the beans. Cover and return the pot to the Sun Oven. Cook until the beans are soft, 1 1/2 to 2 hours. Remove pork hock and discard or use meat for other purposes.
Makes 4 to 6 servings.
DELICIOUS SUN BAKED GRANOLA
Granola sounds healthy but I consider it a treat. Its high fat and sugar content make it more of a deconstructed cookie than a breakfast cereal. That said, it’s delicious as a topping for ice-cream or baked fruit, mixed into yogurt, or on its own as a snack. And it can be stored in gift jars for your friends and family.
This recipe yields about 8 cups of granola and needs to be baked in two batches so start early in the day (unless your lucky enough to own two Sun Ovens).
Sun Baked Coconut Oil Granola
(adapted from the New York Times)
Ingredients
3 cups old-fashioned rolled oats
1 1/2 cups raw almonds, coarsely chopped
1 cup unsweetened coconut flakes
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup raw sunflower seeds
1/2 cup pure maple syrup (preferably grade B)
1/4 cup packed brown sugar
1/2 cup coconut oil
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup dried cranberries, raisins, or cherries
Preparation
Set Sun Oven out to preheat. Line two baking pans with parchment paper.
In a large bowl, toss together the oats, almonds, coconut flakes, pumpkin seeds, and sunflower seeds. In a small bowl, whisk the maple syrup, brown sugar, coconut oil, salt, cardamom, cinnamon, and nutmeg. Add the maple mixture to the oat mix, stirring well. Spread 1/4 of the mixture into each baking pan (set aside the rest for the second batch) cross stack the pans bake in the Sun Oven. After 30 minutes start checking every 10 minutes or so to prevent burning and remove when golden and fragrant, about 1 hour. Transfer granola, in a single layer, to a large tray to cool, use the same parchment paper for the second batch. Let the granola cool completely (it will also dry out a bit) before stirring in the dried fruit. Store in airtight containers for up to 2 months.
FRENCH STYLE STEW
There’s nothing like a hearty stew on a cold night. And like most stews, this one is even better the next day.
Provençal Beef Stew
Ingredients
3 tablespoons olive oil
4 ounces salt pork or thick cut bacon, diced
2 pounds beef stew meat, cut into chunks, patted dry with paper towels
1 large onion, chopped
2 carrots, sliced
2 tomatoes, peeled, seeded, and chopped
2 teaspoons tomato paste
2 cloves garlic, minced
1 cup dry red wine
2/3 cup beef broth or stock
1 bouquet garni, (sage, thyme, basil or herbs of choice)
1 small onion, peeled and studded with 2 cloves
grated zest and juice of 1/2 orange
1 tablespoon flat-leaf parsley, chopped
salt and pepper to taste
Preparation
Set Sun Oven out to preheat.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the salt pork and cook, stirring often, until browned, about 5 minutes. Use a slotted spoon to transfer the pork to a large pot. In the same skillet, working in batches, brown the meat on all sides, transferring it to the pot as it browns. Add oil as needed. Add the chopped onion to the skillet and cook, stirring often, until soft, about 4 minutes. Add the carrot and continue cooking until just softened, about 4 more minutes. Stir in the tomatoes and the garlic. Pour the wine and broth over the meat in the pot. Add the onion studded with the cloves and the bouquet garni. Add the vegetable mixture from the skillet. Cover and transfer the pot to the Sun Oven. Cook until the beef is very tender, 2 1/2 to 3 hours. Remove and discard the bouquet garni and the whole onion. Stir in the orange zest and juice. Season with salt and pepper.
Makes 4 to 6 servings.
SPAGHETTI SQUASH CURRY
This is a tasty side dish that goes well with Indian style lentil soup or grilled meats.
Curried Spaghetti Squash
Ingredients
3 to 4 cups cooked spaghetti squash
1 tablespoon olive oil
2 teaspoons finely grated fresh ginger
1 teaspoon garam masala
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
Preparation
Set Sun Oven out to preheat.
Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft, about 1 hour. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle but still warm scrape the pulp out into a large bowl. You may have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.
Heat the oil in a large skillet. Add the ginger and garam masala and cook until fragrant, about 2 minutes. Add the lemon juice, honey, and salt. Remove from heat and add the warm spaghetti squash, tossing to coat. Adjust for salt and toss with the cilantro.
Makes 4 servings.
SOLAR HUEVOS RANCHEROS
Cooked spaghetti squash keeps well in the fridge and can be used to make all sorts of quick lunches.
Spaghetti Squash Huevos Rancheros
Ingredients
2 cups cooked spaghetti squash
1 can (14-ounce) vegetarian refried beans
6 eggs, at room temperature
red or green salsa
hot sauce
Preparation
Set Sun Oven out to preheat. Spray six custard cups or a muffin tin with cooking spray; set aside.
Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle scrape the pulp out into a large bowl. You will have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.
Divide the squash evenly among the custard cups, pressing it up the sides like a pie crust, season with salt. Fill the squash lined cup with the beans, making a slight indentation in the center of each cup. Carefully crack an egg into cup. Season with salt and pepper. Place the cups in a baking pan. Use a second baking pan as a lid and bake the eggs in the Sun Oven until the whites are cooked, about 40 minutes. Top with salsa and hot sauce before serving.
Makes 6 servings.
ITALIAN DAY OF THE DEAD TREATS
I’d almost forgotten about these seasonal cookies that show up this time of year in Italian bakeries and I admit, this recipe is a work in process. I’ll be fiddling with it until I get it right. The recipe I used was from an Italian website, hence the metric measurements. The result was good, but not quite as good as I remembered them. One thing for sure, out of the two batches I made, one in the gas oven due to clouds and the other in the Sun Oven, the latter was far superior. These cookies should be moist and chewy, the gas oven batch was too dry.
Pan dei Morti
Ingredients
150 grams (about 5-oz or 3/4 cup) raisins, set to soak in warm water
250 grams (about 9-oz) Italian lady fingers (savoiardi)
80 grams (about 3-oz) blanched almonds
150 (about 5-oz) all-purpose flour
150 grams (5-oz) sugar
20 grams (about 1/4 cup) unsweetened cocoa powder
1/2 teaspoon cinnamon
1 teaspoon baking powder
100 grams (about 3.5-oz) dried figs
50 grams (about 2-oz) pine nuts
2 egg whites, lightly beaten
About 1/4 cup sweet white wine or water
Powdered sugar
Preparation
Set Sun Oven out to preheat. Line baking racks or sheets with parchment paper or silicon mats.
Use a food processor to to grind the ladyfingers to a fine meal and transfer to a large bowl. Grind the almonds in the same processor and add to the ground lady fingers. Mix in the flour, sugar, cocoa powder, cinnamon baking powder. Use the processor to chop finely chop the figs and add them to the bowl. Drain the raisins, squeezing out excess liquid, and add to the bowl along with the pine nuts. Use your hands to mix in the egg whites and slowly add the wine until the dough forms, it should have the consistency of rolled cookie dough. Break off golf ball sized pieces of dough and flatten the into an oval shaped cookie on a lightly floured work surface. Bake the cookies in the Sun Oven 20 to 30 minutes. Cool on racks. Store in airtight containers. Dust with powdered sugar before servings.
Makes about 18 cookies.
SURPRISE 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.
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