We're so excited for this recipe. Yes because it's so delicous but also because it was submited by a Solavore customer and friend Roger Stanton.
Take it away Roger...
When cooking BBQ ribs, there are two main objectives;
The Solavore Solar Oven is perfect for both makes an amazing solar BBQ cooker.
This is a healthy one pot dish ideal for solar cooking. The curry sauce is simply whipped up in the blender then poured over the veggies before cooking. In a pinch you could always use a jar of pre-made curry.
We're making plans for Mardi Gras and figured we'd start with a hearty gumbo recipe. This one features sausage meatballs and shrimp; it was perfect after a long day slow cooking in the sun. In February we still need to remember to start cooking early, this gumbo went in the oven by 10:00 am to take advantage of all the sun had to offer.
When you’re up to here with turkey leftovers, your Solavore Sport comes to the rescue with an unexpected variation – cheesy, spicy enchiladas that your family will love. An 7 ½” wide oblong Pyrex baking pan fits perfectly in the bottom of the Solavore Sport – just right for 6” tortillas.
Roasting a 20-lb turkey stuffed with dressing is a job best left to your conventional oven; even the USDA recommends cooking stuffing separately for optimal safety and uniform doneness. However, that doesn’t mean solar-cooked turkey and dressing is off the menu. In fact, the moist tenderness you’ve come to expect from roasting in the Solavore Sport may shift your holiday menu to the sun for good. Use one pot for turkey, one pot for dressing or your family’s favorite side dish and the feast is on!
Adapted for solar cooking from the Healthy Slow Cooking blog, this recipe walks you through the steps of making homemade molé sauce from scratch in a conventional kitchen, You will need a blender, etc. You could always purchase pre-made molé if you wanted to go strictly solar.
No tricks here, simply chop it up and add it to the pot! Dinner will be ready in three hours.
For serving: tortillas, salsa, cheese, sour cream, etc
Place all ingredients in your Graniteware pot and stir to combine. Put the covered pot in your Solavore Sport and let cook for approximately 3 hours or until the sweet potatoes are tender. As always, cooking time depends on the temperature of the oven and the size of the sweet potato cuts. Ours was well done by the 3 hour mark.
To serve place the filling in warmed tortillas and add toppings of your choice.
If you love Indian flavors, this is a wonderful set it and forget it recipe. You can't overcook it, just let the spices mingle and develop all day long in the solar oven. If desired, use your second pot for brown rice.
1 tbsp. butter
1 large onion, diced
2 cloves garlic, minced
1 tbsp. ginger, minced
1 jalapeno, seeded and diced
1 tbsp. coriander
2 tsp. cumin
2 tsp. paprika
2 tsp. garam masala
1 tsp. ground turmeric
14 oz. diced canned tomatoes and juice
1/3 cup vegetable broth
30 oz. canned chickpeas, drained and rinsed
1/2 tsp. salt
1/2 tsp. pepper
1 lemon
Melt the butter in a large skillet over medium heat. Add the onions and cook for 10-12 minutes until translucent. This step can also be done in the solar oven by letting the onions, garlic and butter cook in a covered graniteware pot for 30-40 minutes. Add the garlic, ginger, and jalapenos. Cook for 2-3 minutes until fragrant. Add the coriander, cumin, paprika, garam masala, and turmeric. Cook for 30 seconds until fragrant. Add the tomatoes and stir. Pour everything into your graniteware pot along with the chickpeas, broth, salt, and pepper.
Place covered pot in your pre-heated Solavore Sport and let cook for 4-6 hours. You can let this cook all day long if you prefer. Squeeze lemon juice in before serving.
