DAILY SOLAR COOKING RECIPE

Solar Slow Cooked Green Beans

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This recipe is a combination of two from two of my favorite cookbook writers: Marcella Hazan and Mark Bittman.

Sun Oven Green Beans with Butter and Tomato

Ingredients

3 tablespoons butter, cut into chunks

1 onion, finely chopped

1 can (14-ounce) chopped or crushed tomatoes

1 pound green beans, tips trimmed

1/2 cup water

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Combine all the ingredients in a large sauce pan or oven to table dish. Cover and transfer to the Sun Oven. Cook until the beans are very tender, about 2 hours.

Makes 4 to 6 servings.

 

Solar Tomato Sauce

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This easiest of all Italian tomato sauces was made popular in the U.S. by the late Marcella Hazan. There’s probably not a home in Italy where it does’t make a weekly appearance at the dinner table. When served over pasta, it’s simply called “Pasta al Pomodoro”. The recipe below is enough for a pound of pasta.

Sun Simmered Tomato Sauce

Ingredients

1 onion, peeled and cut in half

5 tablespoons butter, cut into large chunks

2 cans (14-ounce) crushed or chopped imported tomatoes*

salt to taste

For serving

Freshly grated Parmesan cheese

Fresh basil leaves (optional)

Preparation

Set Sun Oven out to preheat.

In a medium pot or sauce pan, combine the onion, butter, tomatoes, and  a pinch of salt. Cover the pan with two dark kitchen towels folded in half. Transfer to the Sun Oven and cook until the flavors have melded, 1 to 1 1/2 hours. Adjust for salt. Serve over pasta with grated cheese and basil (if using).

Use high-quality canned or box tomatoes. Look for a brand that has only one ingredient – tomatoes.

 

Solar Spiced Turkey Thighs

Turkey Thighs

 

Turkey thighs are inexpensive and can be enjoyed year round without committing to a whole multi-pound bird.

Sun Oven Chinese Five-Spice Turkey Thighs

(adapted for the Sun Oven from Healthy Crockery Cookery)

Ingredients

2 turkey thighs, skin and excess fat removed

2 green onions, finely chopped

2 tablespoons soy sauce

2 tablespoons sherry

1 teaspoon Chinese five-spice powder

1 teaspoon sesame oil

1/4 teaspoon pepper

1 1/2 tablespoons cornstarch

2 tablespoons water

For serving:

1 tablespoon sesame seeds, toasted

1 tablespoon thinly slice green onions

Preparation

Set Sun Oven out to preheat.

Place the thighs in a large roasting pan. In a small bowl, combine the chopped green onions, soy sauce, sherry, five-spice powder, sesame oil, and pepper. Pour the mixture over the thighs, cover and transfer to the Sun Oven. Cook until the meat is tender, 2 to 3 hours. Remove the thighs from the pan and keep warm. Pour the pan juices into a medium saucepan. In a small bowl, whisk together the cornstarch and water until smooth then stir it into the cooking juices in the pan. Cook over medium-high heat, stirring often, until slightly thickened, about 5 minutes. Slice the turkey thighs and arrange on a serving dish. Sprinkle with sesame seeds and green onions. Serve with rice.

Makes 6 servings.

 

Solar Simmered Vegetable Pasta Sauce

Mushroom Pasta Sauce

For best results look for strained tomatoes that don’t have any added salt, sugar, herbs, or citrus acid. There should only be one ingredient listed: Tomatoes.

Sun Oven Tomato Mushroom Pasta Sauce

Ingredients

2 tablespoons, olive oil

2 stalks celery, finely chopped

2 leeks, white and light green parts only, finely chopped

1 cup fresh mushrooms, thinly sliced

1 clove garlic, minced

1/4 cup dry red or white wine

1 (26-ounce) carton strained tomatoes, (preferably Pomì)

salt and pepper to taste

five fresh basil leaves

Freshly grated Parmesan cheese for serving

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the olive oil, celery, leeks, mushrooms, and garlic. Cover and place in Sun Oven. Cook until the vegetables have softened, 15 to 20 minutes. Stir in the wine and strained in tomatoes. Season with salt and pepper. Replace lid and continue cooking until the flavors have blended, 1 to 1 1/2 hours. Stir in basil leaves. Serves over pasta, sprinkle each serving with cheese.

Makes 4 to 6 servings.

 

Easy Bean Stew with Ham

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Adding the olive oil just before serving gives this comforting stew a last minute flavor boost.

Sun Oven White Bean Stew with Ham and Bacon

Ingredients

2 (8-ounce) packages diced cooked ham

2 slices previously solar cooked bacon, chopped

1 onion, chopped

1 pound carrots, peeled and cut into 1/4-inch chunks

2 stalks celery, chopped

5 cups previously cooked white beans (cannellini, mayocoba, or navy)

1 (14-ounce) can chicken broth

1 tablespoon chopped fresh rosemary

1/2 teaspoon dried thyme

salt and pepper to taste

Olive oil for serving

Preparation

Set Sun Oven out to preheat.

In a large bowl, combine the ham, bacon, onion, carrots, and celery along with 3 cups of the beans. In a small bowl, use a fork to mash the remaining 2 cups of beans and add them to the pot. Stir in the chicken broth, rosemary, and thyme. Cover and transfer to the Sun Oven. Cook until the carrots are tender and the flavors have blended, 1 to 1 1/2 hours. Season to taste with salt and pepper. ladle into bowls and drizzle each serving with olive oil. Leftovers can be frozen for up to 1 month.

Makes 6 to 8 servings.

 

Solar Chickpea Coconut Curry

Chickpea Coconut Curry

The coconut milk makes this curry creamy and delicious.

Sun Oven Chickpea Coconut Curry

Ingredients

1 tablespoons coconut oil

1 onion, finely chopped

2 cloves garlic, minced

1-inch piece fresh ginger, peeled and minced

1 tablespoon garam masala

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

3 cups previously solar cooked chickpeas

1 (26-ounces) carton Pomi chopped tomatoes, (canned diced tomatoes work too)

1 (14-ounce) can coconut milk

1 cauliflower, cored and cut into florets

salt and pepper to taste

1 cup frozen green peas, thawed.

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until just softened, about 5 minutes. Stir in the garlic and ginger followed by spices and cook until fragrant, about 1 minute. Add the chickpeas, tomatoes, and coconut milk, stirring to combine. Add the cauliflower. Season to taste with salt and pepper. Cover and transfer to the Sun Oven. Cook until the cauliflower is soft, 1 1/2 t0 2 hours. Stir in the peas and continue cooking until heated through, about 10 more minutes. Serve with rice.

Makes 6 servings.

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