COMING IN MAY Solar


Cooked Recipes


Reprinted courtesy of SolarOvens.org.


Boneless, Skinless Chicken Breasts With Tomatoes, Olives and Capers


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4 each, boneless, skinless chicken breasts – about 2 lbs total


2 tbs. olive oil 1 sprig of fresh basil, chopped


4 oz of pitted and sliced kalamata olives packed in oil 2 oz capers, drained


14 oz of fresh or petit diced canned tomatoes, minced


8 tbs. olive oil


salt & fresh ground pepper to taste Make the Dish


Wash and dry the breasts on paper towels. Rub each piece on all sides with the olive oil. Place 2 tbs. of the olive oil in the bottoms of each of the pots and coat the entire bottoms. Add two breasts to each pot, divide the sauce ingredients between them and salt and pepper to taste. Pour 2 tbs. of olive oil over the ingredients in each pot. Mix the contents of each pot well. Cover the pots and place into the solar oven. Face the oven toward the sun and relax. This dish will be done in 1 - 2 hours, depending on the sun strength. Serve at once. Serves four.


Wild Rice 1 cub wild rice 4 cups chicken stock (or water) 1 tsp salt


½ cup minced white onion ½ cup minced carrots


Mix all ingredients and stir well.


Put lid on the black cooking pot and place in the solar oven. Face into the sun and then rotate clockwise 30 de- grees. Relax and do other things. This rice can be left unopened the entire cooking time. The rice will be done when the black grains have burst open exposing the whitish-gray interior part of the seed and also will have curled into ringlets. Once done, the rice and be left in the oven to stay warm until time to serve or it can be taken out and reheated later in the oven. Cook- ing time – up to 6 hours. This recipe is based on the cultivated wild rice widely available in supermarkets. Na- tive American wild rice would cook in much less time. Serves six to eight.


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