Solar ovens offer a clean, sustainable, and energy-efficient method of cooking, reducing the reliance on fossil fuels and electricity.
That’s why I’ve compiled a list of the top recipes specifically tailored for solar oven cooking, ensuring you get the most out of this eco-friendly appliance.
From savory breakfast options to hearty dinners and delightful desserts, these recipes are designed to make the most of the solar oven’s capabilities.
So, without further ado, let’s dive into these delicious recipes!
The Top Solar Oven Recipes
1. Breakfast Frittata
Description:
Eggs cooked in a solar oven come out soft, moist, and supple. The beauty of a frittata is its adaptability; you can mix and match ingredients based on your preferences or what you have on hand.
This version uses shallots, red and orange bell peppers, and cheddar, but the possibilities are endless.
Ingredients:
- 1 Cup Chopped Vegetables (for this version: shallots, red and orange bell peppers)
- 4 Eggs
- 1/4 Cup of Milk
- 1/2 Cup of Shredded or Crumbled Cheddar Cheese
- Salt and Pepper to taste
Instructions:
- Begin by chopping your chosen vegetables into small, even pieces. This ensures they cook uniformly in the solar oven.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add in the chopped vegetables and cheese, stirring until evenly distributed.
- Position your solar oven in a location where it will receive maximum sunlight.
- Preheat it for a few minutes until it reaches a moderate temperature.
- Pour the egg mixture into a suitable dish or pan that fits inside your solar oven.
- Place the dish inside the oven and cover.
Baking:
Allow the frittata to bake in the solar oven for about 35-45 minutes. The exact time might vary based on the intensity of the sunlight and the efficiency of your solar oven.
You can know that the frittata is done when the center is set and no longer jiggly.
Serving:
Once cooked, remove the frittata from the solar oven and let it cool for a few minutes. Slice it into wedges and serve warm.
Tips:
- You can experiment with other ingredients like onions, olives, feta, broccoli, gouda, tomatoes, goat cheese, and basil.
2. Open Faced Omelette
Description:
The Open Faced Omelette is a quick, customizable breakfast dish. Using a solar oven, this recipe combines eggs with peppers, scallions, bacon, and cheese for a delicious start to the day.
Ingredients:
- 4 eggs, beaten
- 2 small peppers, chopped
- 3 scallions, chopped
- 3 pcs. bacon, precooked and crumbled
- 1 cup cheese of your choice (cheddar, feta, mozzarella, etc.)
- Seasoning to taste (salt, pepper, herbs, etc.)
Instructions:
- Start by chopping the peppers and scallions into small pieces. If using bacon, ensure it’s precooked and crumbled.
- In a bowl, combine the beaten eggs, chopped peppers, scallions, crumbled bacon, and seasoning and mix them well.
- Gently fold in the cheese to ensure it’s evenly distributed throughout the mixture.
- Position your solar oven to capture maximum sunlight.
- Allow it to preheat for a few minutes.
- Pour the omelette mixture into a skillet or dish that fits inside your solar oven. Place it inside the oven and cover.
Baking:
Let the omelet cook in the solar oven for about 25-35 minutes. The cooking time might vary based on sunlight intensity and the efficiency of your solar oven.
You can know that the omelette is ready when it’s fully set and slightly golden on top.
Serving:
Once done, carefully remove the omelette from the solar oven. Let it cool for a couple of minutes, then slice and serve. It pairs well with toast, fresh fruit, or a side salad.
Tips:
- You can add ingredients like mushrooms, tomatoes, spinach, or different cheeses.
- For a spicy kick, consider adding some chili flakes or diced jalapeños.
3. Black Beans and Rice
Description:
The Black Beans and Rice dish is a nutritious and fulfilling meal, commonly found in Latin American cuisine.
This dish combines the protein-rich black beans with rice, complemented by the aromatic flavors of garlic and bay leaves, making it a balanced and sustainable choice for any meal.
Ingredients:
- 1/2 cup white rice
- 1 can black beans, drained and rinsed
- ½ red onion, finely diced
- 1 clove garlic, minced
- 2 bay leaves
- 1 sprig Epazote-if you can find it
- 1 cup water or vegetable stock
- ½ cup green peas (optional)
- Salt and pepper to taste
Instructions:
- Dice the red onion and mince the garlic. If using canned black beans, ensure they are drained and rinsed.
- In a suitable dish for the solar oven, combine the rice, black beans, diced onion, minced garlic, bay leaves, and water or stock.
- Stir well to ensure an even distribution of ingredients.
- Position your solar oven to maximize sunlight exposure. Allow it to preheat for a few minutes.
- Pour the mixture into a cooking pot or dish that fits inside your solar oven. Place the dish in the oven and cover.
Baking:
Allow the mixture to cook in the solar oven for about 35 minutes, depending on the intensity of the sunlight and the efficiency of the solar oven.
You can know that the dish is ready when the rice is fully cooked and has absorbed most of the liquid.
Finishing Touch:
About 10 minutes before the end of the cooking time, you can add the green peas for a touch of color and added nutrition.
Serving:
Serve the Black Beans and Rice hot, garnished with fresh herbs or a squeeze of lime, if desired. It pairs well with a side salad or roasted vegetables.
Tips:
- You can enhance the flavor by adding spices like cumin, paprika, or chili powder.
- For a smoky flavor, consider adding a touch of smoked paprika or a splash of liquid smoke.
4. Chicken Biryani
Description:
Chicken Biryani is a renowned and aromatic rice dish originating from the Indian subcontinent.
It’s a symphony of flavors, blending tender chicken pieces with fragrant rice, infused with a mix of spices.
Ingredients:
- ½ lb Chicken cut into pieces
- 1 cup Basmati Rice, washed and soaked for 30 minutes
- 1 large Onion, thinly sliced
- 2-3 Green Chilies, slit
- 1 cup Yogurt
- 2 tsp Ginger-Garlic Paste
- 2 Bay Leaves
- 4 Cloves
- 2 Cardamom Pods
- 1-inch Cinnamon Stick
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- Fresh Cilantro and Mint leaves, chopped
- 3 tbsp Cooking Oil or Ghee
- Salt to taste
- 2 cups Water or Chicken Stock
Instructions:
- In a bowl, marinate the chicken pieces with yogurt, half of the ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Let it sit for at least 2 hours or overnight for best results.
- Position your solar oven to maximize sunlight exposure and preheat.
- In a pan suitable for the solar oven, heat the oil or ghee.
- Add bay leaves, cloves, cardamom, and cinnamon.
- Once aromatic, add the sliced onions and fry until golden brown.
- Add the remaining ginger-garlic paste and green chilies.
- Cook until the vegetables are soft.
- Add the marinated chicken and cook until half done.
- Drain the soaked rice, add it to the chicken mixture and stir gently to mix.
Baking:
Pour in the water or chicken stock, ensuring it covers the rice. Add the chopped cilantro and mint leaves. Place the pan in the solar oven and cover.
Cooking Time:
Allow the biryani to cook for about one hour in the solar oven. The biryani is ready when the rice is fully cooked, and the chicken is tender.
Finishing Touch:
Sprinkle garam masala over the cooked biryani for added flavor.
Serving:
Serve the Chicken Biryani hot with raita (yogurt dip) or a side salad. Garnish with fresh cilantro or fried onions if desired.
Tips:
- For a richer flavor, you can add saffron-infused milk before baking.
5. Solar Lasagne
Description:
Solar Lasagne is traditional Italian dish that is layered with pasta, rich meat sauce, creamy béchamel, and melted cheese.
Ingredients:
- 6 Lasagne Noodles, pre-cooked
- 2 cups Spaghetti or Marinara Sauce
- 1 lb Ground Beef or Ground Turkey
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Ricotta or Cottage Cheese
- 2 cups Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- 1 Egg
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- Fresh Basil or Oregano (optional for garnish)
Instructions:
- In a pan, heat olive oil and sauté onions until translucent.
- Add garlic and ground meat and cook until browned.
- Add spaghetti or marinara sauce, season with salt and pepper, and let it simmer for 10 minutes.
- In a bowl, combine ricotta or cottage cheese, half of the mozzarella, half of the parmesan, and the egg. Mix until well combined.
- In a dish suitable for the solar oven, start with a layer of meat sauce at the bottom.
- Place lasagne noodles over the sauce.
- Spread a portion of the cheese mixture over the noodles, followed by another layer of meat sauce.
- Repeat the layers, finishing with a layer of noodles topped with the remaining mozzarella and parmesan.
- Position your solar oven to capture maximum sunlight and let it preheat for a few minutes.
Baking:
Place the lasagne dish in the solar oven and cover. Allow it to cook for 90 minutes, depending on the intensity of the sunlight.
Checking Doneness:
You can know that the lasagne is ready when the cheese is melted and bubbly, and the layers are heated through.
Serving:
Serve the Solar Lasagne hot, garnished with fresh basil or oregano leaves. Pair it with a green salad or garlic bread for a complete meal.
Tips:
- For a vegetarian version, replace the meat with layers of grilled vegetables like zucchini, bell peppers, and eggplant.
6. Chicken Pot Pie
Description:
The Chicken Pot Pie is a comforting and hearty dish, using tender chicken pieces and vegetables in a creamy sauce, all encased in a flaky pie crust.
Ingredients:
- 1 Pie Crust (store-bought or homemade)
- 6 Chicken Tenders or 2 Chicken Breasts, cut into bite-sized pieces
- 1 Large Potato, diced
- 1 Onion, finely chopped
- 1 Garlic Clove, minced
- 3 Celery Stalks, chopped
- 3/4 cup Frozen Mixed Vegetables (like peas, carrots, and corn)
- 2 tbsp Butter
- 1/4 cup All-Purpose Flour
- 1-3/4 cup Chicken Broth
- 1/2 cup Heavy Cream or Milk
- Salt and Pepper to taste
- 1 Egg (for egg wash)
Instructions:
- In a pan, melt butter and sauté onions, garlic, and celery until translucent.
- Add the chicken pieces and cook until they’re no longer pink.
- Sprinkle flour over the mixture and stir well.
- Gradually add chicken broth and heavy cream or milk, stirring continuously until the mixture thickens.
- Add the diced potato and frozen vegetables. Season with salt and pepper and let it simmer for 5 minutes, then set aside to cool.
- Roll out the pie crust and fit it into a pie dish suitable for the solar oven.
- Pour the cooled chicken mixture into the crust.
- Roll out another piece of dough and place it over the filling, crimping the edges to seal.
- Make a few slits on the top for steam to escape.
- Brush the top with a beaten egg for a golden finish.
- Position your solar oven to maximize sunlight exposure and preheat for a few minutes.
Baking:
Place the chicken pot pie in the solar oven and cover. Allow it to bake for 40 minutes hours, depending on the sunlight’s intensity.
Checking Doneness:
The pie is ready when the crust is golden brown and the filling is bubbly.
Serving:
Serve the Chicken Pot Pie hot, ideally with a side of green salad or steamed vegetables.
Tips:
- You can add herbs like thyme, rosemary, or parsley to the filling for added flavor.
7. Red Curry Beef
Description:
Red Curry Beef combines tender beef chunks with the rich and spicy flavors of red curry.
Cooked in a solar oven, the beef becomes incredibly tender, absorbing the aromatic spices and coconut milk, resulting in a deeply flavorful meal.
Ingredients:
- 1 lb Beef, cubed
- 2 cups Butternut Squash, cubed
- 1 can (14 oz) Coconut Milk
- 2-3 tbsp Red Curry Paste (adjust to taste)
- 1 cup Chicken or Beef Stock
- 1 Red Bell Pepper, sliced
- 1 Onion, thinly sliced
- 2 Garlic Cloves, minced
- 1-inch Ginger, grated
- 1 tbsp Fish Sauce
- 1 tsp Brown Sugar
- 2 tbsp Cooking Oil
- Fresh Basil or Cilantro for garnish
- Lime wedges for serving
Instructions:
- In a pan, heat the cooking oil and sauté the onions, garlic, and ginger until fragrant.
- Add the red curry paste and stir for a couple of minutes until aromatic.
- Introduce the beef cubes to the pan and brown them on all sides.
- Pour in the coconut milk, stock, fish sauce, and brown sugar.
- Stir well, ensuring the beef is well-coated with the curry mixture. Add the butternut squash and bell pepper.
- Position your solar oven to capture maximum sunlight and allow it to preheat for a few minutes.
- Transfer the beef curry mixture to a pot or dish suitable for the solar oven. Place it inside the oven and cover.
Baking:
Let the curry simmer and cook in the solar oven for about 90 minutes. The curry is ready when the beef is tender and the flavors are well-combined.
Finishing Touch:
Garnish with fresh basil or cilantro leaves.
Serving:
Serve the Red Curry Beef hot with steamed jasmine rice or noodles. You can squeeze lime wedges over the top for an added zesty flavor.
Tips:
- Adjust the amount of red curry paste based on your spice preference.
- You can add other vegetables like green beans or eggplant for variation.
8. Tandoori Chicken
Description:
Tandoori Chicken is a popular Indian dish known for its marinated, spiced chicken cooked to perfection.
Traditionally made in a tandoor (clay oven), this version uses a solar oven, ensuring the chicken remains juicy while absorbing the rich flavors of the marinade.
Ingredients:
- 4 Chicken Leg Quarters (or 8 drumsticks/thighs)
- 1 cup Plain Yogurt
- 2 tbsp Lemon Juice
- 3 tbsp Tandoori Masala (available at Indian grocery stores)
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Ground Cumin
- Salt to taste
- Fresh Cilantro for garnish
- Lemon wedges for serving
Instructions:
- In a large bowl, combine yogurt, lemon juice, tandoori masala, ginger-garlic paste, turmeric powder, red chili powder, ground cumin, and salt.
- Mix well to form a smooth marinade.
- Make small slits on the chicken pieces to allow the marinade to penetrate better.
- Coat the chicken thoroughly with the marinade, ensuring it goes into the slits.
- Let it marinate for at least 4 hours, preferably overnight, in the refrigerator.
- Position your solar oven to maximize sunlight exposure and preheat for a few minutes.
- Place the marinated chicken pieces on a tray or dish suitable for the solar oven, ensuring they are spread out evenly.
- Place the tray in the solar oven and cover.
Baking:
Allow the chicken to cook in the solar oven for about 30 minutes, depending on the sunlight’s intensity.
The chicken is ready when it’s fully cooked through and has a slightly charred appearance on the outside.
Finishing Touch:
Garnish with chopped fresh cilantro.
Serving:
Serve the Tandoori Chicken hot with lemon wedges, naan bread, and mint chutney or yogurt dip.
Tips:
- For a smokier flavor, you can add a drop of liquid smoke to the marinade.
- You can also use boneless chicken pieces, but adjust the cooking time accordingly.
9. Pumpkin Scones
Description:
Pumpkin Scones aare soft, slightly sweet, and filled with the warm flavors of pumpkin and spices.
Ingredients:
- 2 cups All-Purpose Flour
- 1/2 cup Canned Pumpkin Puree
- 1/4 cup Brown Sugar
- 1/2 cup Unsalted Butter, cold and cubed
- 1/4 cup Heavy Cream or Milk
- 1 Egg
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/2 tsp Salt
- Optional: 1/2 cup Raisins or Walnuts
Instructions:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Using your fingers or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the pumpkin puree, heavy cream or milk, and egg.
- Gradually add this wet mixture to the dry ingredients, stirring until just combined. If using, fold in the raisins or walnuts.
- On a floured surface, knead the dough a few times and then shape it into a circle, about 1-inch thick. Cut the circle into 8 wedges.
- Position your solar oven to capture maximum sunlight and preheat for a few minutes.
Baking:
Place the scone wedges on a baking sheet or tray suitable for the solar oven, ensuring they are spaced apart. Place the tray in the solar oven and cover.
Cooking Time:
Allow the scones to bake in the solar oven for about 35 minutes, depending on the sunlight’s intensity.
They are ready when they turn golden brown and a toothpick inserted into the center comes out clean.
Serving:
Serve the Pumpkin Scones warm with butter, jam, or clotted cream. They pair wonderfully with a cup of tea or coffee.
Tips:
- For added sweetness, you can drizzle the scones with a simple icing made from powdered sugar and milk.
10. Baked Acorn Squash
Description:
Baked Acorn Squash is a simple yet flavorful dish that highlights the natural sweetness and nutty flavor of the squash.
Enhanced with a touch of butter and spices, this dish becomes a delightful side or main when cooked in a solar oven, as the slow baking intensifies its flavors.
Ingredients:
- 1 Acorn Squash, halved and seeds removed
- 2 tbsp Butter, melted
- 2 tbsp Brown Sugar or Maple Syrup
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- Salt to taste
- Optional: Chopped pecans or walnuts for added crunch
Instructions:
- After halving the acorn squash and removing the seeds, brush the inside of each half with melted butter.
- Sprinkle brown sugar or drizzle maple syrup over the buttered surface.
- Follow with a sprinkle of cinnamon, nutmeg, and a pinch of salt. If using, add the chopped nuts.
- Position your solar oven to maximize sunlight exposure and allow it to preheat for a few minutes.
Baking:
Place the acorn squash halves, cut-side up, on a baking tray or dish suitable for the solar oven and cover the oven.
Cooking Time:
Allow the squash to bake in the solar oven for 4-6 hours, depending on the sunlight’s intensity.
The squash is ready when it’s tender and can be easily pierced with a fork.
Serving:
Once done, remove the squash from the solar oven and let it cool slightly. You can scoop out the flesh and serve it as a side dish or enjoy it directly from the skin.
Tips:
- For a savory version, you can fill the squash cavity with a mixture of cooked quinoa, cranberries, and feta cheese before baking.
FAQs
What Can You Cook With Solar Energy?
You can cook a vast array of dishes with solar energy, from slow-cooked stews and roasts to baked goods and casseroles, all harnessing the sun’s natural heat.
What Cannot Be Cooked With a Solar Cooker?
Deep frying and certain high-temperature tasks can’t be cooked well in a solar cooker due to the variable and often lower heat intensity compared to traditional cooking methods.
Can a Solar Oven Cook Meat?
A solar oven can cook meat effectively, ensuring it’s tender and flavorful. However, the cooking duration might be longer compared to conventional methods, depending on sunlight intensity.
Conclusion
As promised, we’ve covered the best 10 solar oven recipes that cater to a variety of tastes and preferences.
If you ask for my advice, I’d recommend starting your solar cooking journey with a simple recipe, perhaps the Breakfast Frittata or the Baked Acorn Squash, to familiarize yourself with solar cooking.
As you gain confidence, you can venture into trying more complex recipes, and experimenting with different ingredients and spices.
Do you still have questions? If so, feel free to drop a comment below and I’ll try my best to answer.