Solar Cooking Recipes
Stuffed Portobello Mushrooms
1/2 C Red Onion, chopped
1/2 C Bell Pepper, chopped
1 Med Tomato, Diced
Chopped fresh garlic or garlic powder to taste
2 Portobello Mushrooms, destemmed and washed. (Dice the stems for the stuffing)
2 Oz Sharp cheddar or Swiss cheese
Combine Onion, Bell Pepper and Tomato. Season with Garlic.
Half of stuffing mix goes on each Portobello. Top with shredded cheese.
Place in your favorite solar baking dish.
About 60 minutes in the ALL SEASON SOLAR COOKER. Less if you like your veggies al dente.
Rice (great first time recipe)
1 cup rice
2 cups water or broth
Pinch of salt
Place in 1 – 2 quart pot
Rice will be cooked in about 40 minutes.
Open faced toasted cheese sandwich (super easy!)
Slice of bread
Your favorite cheese
Cook in shallow pan with (fastest) or without a lid (slower).
Bread will crisp and cheese will melt
NOTE: Food thermometer required for this recipe
2 cloves garlic, crushed
Juice from 2 limes
Combine garlic and lime juice
Lift the skin from the breast and thighs. Rub the garlic lime mixture under the skin.
Cook in a covered pot for 2 hours. Remove pot top and cook for an additional 30 minutes or until done (165º F. ) Chicken will be moist and tender.
For less liquid, try placing a trivet in the bottom of your pot.
NOTE: I often let my chicken temp go over 200º. Since I cook covered, the meat remains very moist and falling-off-the-bone tender. Never had a dry chicken in my solar cooker.
Pork Tenderloin Roast
1 lean pork tenderloin roast
1 TBS Montreal Steak seasoning
3 limes, juiced
Combine the lime juice and seasoning.
Wash the roast then rub with the seasoning mixture. Place in a small bowl and allow to marinate for one hour. Turn the roast and marinate for a second hour.
Place roast in a dark, covered pot and cook in the ALL SEASON SOLAR COOKER for about two hours.
Use your food thermometer to determine safe cooked temperature has been achieved. I usually let my roast go 10 or 20 degrees higher than the recommended safe temperature.
Tender and juicy the first night. Firm and sliceable for sandwiches the next day.
I had this for the first time in Albuquerque – hence the name.
1 Slice favorite sourdough bread
1 medium apple, sliced thin.
1.5 oz sharp cheddar. I used white Vermont extra sharp. A yellow cheddar would add more color.
Put half the apple slices on the bread (eat the remaining)
Cover with sliced sharp cheddar
Place in shallow dark pan (I use the frypan from my Texsport Trailblazer)
Place in ALL SEASON SOLAR COOKER for about 45 minutes or until cheese is completely melted down amongst the apples.
Red seedless grapes
Your favorite chips or crackers
Pinot Grigio – delicate, compliments the cheddar and apple without overpowering
Solar Cooker Eggs
onions (to taste)
peppers (to taste)
salt and pepper (to taste)
Whip all together and put in ALL SEASON SOLAR COOKER and adjusted perfectly
using the Sun Sight and elevations bars.
It cooked about 1 hour and the eggs were perfect. Stirred once at 20 minutes, but didn’t need to. Added salsa and sour cream.
I hate leathery eggs and was afraid I might get these because I
didn’t stir them often. Instead what I got was a quiche like looking set of
eggs, that were soft and supple with no hint of leather. Excellent meal and it was so effortless. Elevation 5100 feet, steaming hot eggs. Awesome. You can see the bell peppers even started to brown a bit. Best of all I don’t dirty the kitchen or heat it up. My wife likes that idea too.