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.
Here is a healthy, warm breakfast that takes approximately an hour to cook. Add your favorite toppings and you're ready for the day.
This is a kid friendly set-it-and-forget-it recipe. Let your apples cook all day and you'll have a fantastic fresh tasting snack or a side dish to serve with pork chops.
This solar oven recipe comes courtesy of Marissa Monmaerts at Transitions US. Read the original post on her blog here.
Made with the recipe on the Bob's Red Mill lentil package, we simply reduced the liquid by 25 percent. Set it out in the Solavore Sport for a couple hours and voila!
2T olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 t salt
2 1/2 cup lentils
15 oz canned diced tomatoes
6 cups vegetable broth
1/2 t ground cumin
1/2 t ground coriander
1/4 t black pepper
1/4 t ground cardamom
Heat oil in a soup pot over medium heat. Add onion, carrot, celery and salt. Let cook until soft, about 5 minutes. As always, if you wish to do this step in the solar oven, just add the first five ingredients in your graniteware pot and let cook in the preheated Solavore Sport for approximately 30 minutes.
Sort and rinse lentils, then add the onion mixture, lentils, tomatoes, broth and spices to the graniteware pot. Cover and place in the Sport to cook. The soup will be done in approximately 2-3 hours depending on conditions. To test for doneness, make sure your lentils are tender.
Adapted for solar cooking from a version on smittenkitchen.com, we made a few changes for cooking in the Solavore Sport and loved the results. It cooks in about an hour, so why not place it in the oven, go for a walk or hike and come back to brunch waiting for you!
1/2 pound asparagus, cleaned, not trimmed
2 ounces thinly sliced proscuitto (optional)
6 large eggs, scrambled
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 scallions, thinly sliced on the diagonal
2 to 4 ounces soft goat cheese, crumbled (to taste)
Set the Solavore Sport out in the sun to preheat.
Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling.
Spray your graniteware pan with cooking spray. Add shaved asparagus and sliced scallions and optional prosciutto to the pan and distribute evenly. Scramble eggs in a bowl and season with salt and pepper. Pour eggs over the items already in the pan. Add the crumbled goat cheese evenly on top.
Cover your pot and place in the Solavore Sport. This frittata will need to cook for approximately 1 to 1.5 hours, you'll know it's done when the eggs are firm in the center. Serve warm.
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.
The flavors in this soup's spice mixture really benefit from a long afternoon simmer in the sun! This is a not-so-traditional tortilla soup recipe; hominy and black beans have been added for extra heartiness. Shredded cooked chicken is an optional add-in as well.
1 yellow onion, diced
2 cloves garlic, minced
2 t olive oil
1 t paprika
1 t cumin
1 t chili powder
1/2 t Mexican oregano
1/2 t chipotle powder
1 t salt
1/2 t black pepper
1 15-ounce can crushed tomatoes
1 15-ounce can hominy, drained
1 15 ounce can black beans, drained
2 cups vegetable broth
For serving:
4 corn tortillas (or you can use tortilla chips)
Optional for serving:
diced avocado
crumbled queso fresco
sliced radishes
On the stovetop, saute onions and garlic in olive oil until the onions become translucent. Add paprika, cumin, chili powder, oregano and chipotle powder to the pan. Stir well and continue cooking for a few minutes. Please note that this step can be done in the solar oven rather than the stovetop by placing onions, garlic and olive oil in your graniteware pot. Cover and cook in the solar oven for 20-30 minutes.
Now place cooked onion mixture and remaining ingredients (through broth) in your graniteware pot. Give it a stir, cover, and place in your preheated Solavore Sport. Let the soup simmer in the sun for approximately 3-4 hours. Low temperature is fine for this one, no reflectors needed if you've got lots of sunshine.
Bake or toast your tortillas until they are crispy, then slice in to strips (or use prepared tortilla chips).
Serve the soup in bowls and top with tortillas, avocado, cheese, radish or whatever is to your liking.
Serves 4
