You've battled your way through the windy, cold and icy days. You've woken up when it was still dark out, and you arrived home with no sunshine to spare.
The dark days are over!
Or as Florence likes to say, "the dog days are over." :)
Sunlight is increasing. You know what that means-- there are more hours to cook with your Solavore Sport solar oven!
Whether you decide to go camping, host your first spring gathering outside of your tiny home, or garden with your kids...grab your people and whip up something delicious in your solar oven.
Saltute the sun & cheers your friends.
Check out our sale: purchase a Solavore Sport w/ TR-86 Reflector and get a FREE Stow or Go Carrying Case. A $45 value. The carrying case comes in so handy. Enjoy! The sale runs March 17- March 21 2017.
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.
Try serving this Caribbean inspired dish with with white or brown rice, a side of your favorite tropical fruit, and a twist of lime.
4 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
2 to 3 fresh Scotch bonnet or 1
habanero chili, stemmed and seeded
1/4 cup fresh lime juice
2 T. soy sauce
3 T. olive oil
1 ½ t. salt
1 T. packed brown sugar
1 T. fresh thyme leaves
2 t. ground allspice
2 t. black pepper
½ t. freshly grated nutmeg
½ t. cinnamon
4-5 lbs. chicken thighs, drumsticks, or breasts
Combine all marinade ingredients in a food processor and blend until smooth. Marinate chicken pieces in the Jerk marinade over night or up to one full day.
Remove chicken from marinade and place it in your pot. Put the pot in the Sport, aim it towards the sun and let it cook until it’s done, usually 1 ½ to 2 hours.
It’s as easy as that…..
This recipe is adapted for solar cooking from Natasha's Kitchen. It required no changes to ingredients or quantities, just baking time.
2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
2 Tbsp lemon juice, freshly squeezed
1 tsp lemon zest (zest of 1 lemon)
3 Tbsp all-purpose flour
¼ cup granulated sugar
1 tsp ground cinnamon
for crumble topping:
1 cup all-purpose flour
¼ cup granulated sugar
⅓ cup brown sugar, packed
⅛ tsp (generous pinch) of salt
8 Tbsp (1 stick) cold, unsalted butter, diced
½ cup quick-cooking oats
1 cup sliced almonds, divided
Place your Solavore Sport in the sun to preheat.
Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
Combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Stir to combine. Add the diced cold butter and use a pastry cutter to mix until the butter is the size of peas.
Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top.
Place the pan in the solar oven to bake. Attach the reflector if you have one, the extra heat will really help to get the blueberries to burst and get the juices cooking. The crumble is done when the topping is slightly browned and the blueberry filling is bubbling on the edges. At about 275 degrees, our crumble baked for between 1.5 and 2 hours.
To serve, top with ice cream or whipped cream if desired.