“The Solar Chef” -

a different kind of cookbook!

There are hundreds of cookbooks in the world, which require grills, stoves, microwaves, or campfires. The Solar Ranch out of Arabela, New Mexico presents a cookbook
full of recipes that use a different source of heat - the sun.

"The Solar Chef" is a southwestern recipe book full of recipes and instructions for cooking delicious meals using
only sunlight and a solar box cooker. The author, Rose
Marie Kern, a longtime member of the New Mexico Solar Energy Association, has collected recipes from Texas to Arizona.

“Using a solar cooker brings a bright new element
to food preparation,” says Ms. Kern. “Unlike conventional ovens, the cookers retain moisture – so roasts and cas-
seroles do not dry out. They can be used to bake, roast, or slow-cook.”

Proponents of solar cooking say that foods cooked in sunlight have a fuller flavor than most cooked conventionally. Kern’s book is written in a casual style, as though she is speaking to a friend. She shows a new way of blending culinary art with sustainable living attitudes. The book contains more than 75 recipes which extend from quiche to dessert, including:

Suntan Chicken,   Apple Beef Brisket,   Hiker’s Stew,   Riboletta,   Sephardic Matza Ball Soup,    Lamb with Sage and Chili Dressing,    Cheesy Bear Bread,   Sweet Potato Bisque,   Garden Stuffed Potatoes,   Green Chili Chicken Corn Chowder,
Carrot Casserole,   Chicken Mole,    Artichoke Leek Soup,   British Beef Stew,   Grandma’s Banana Bread,   Ha-Cha Nachos,
Southwestern Venison Stew,    Pinto Bean Soup,    Strawberry Rhubarb Pie,   Curried Beef,   Solar Pizza,    Spicy Beef Jerky,
and Snickerdoodles!

The “The Solar Chef” cookbook is available for $15 (US) plus $2.50 shipping. To order your copy of this handy and creative cookbook click here! For more information, contact solarranch@swcp.com, or call Rose Kern at 505-417-6790.

Sample Recipes from“The Solar Chef”

Ski Season Lamb & Tomato Soup (Partly Cloudy)
2 tbsp olive oil                    2 C tomato sauce
1 lb. lamb shoulder, cubed     1/2 C pearled barley
1 sm. onion, diced                  1/4 tsp. oregano
6 C beef broth                     salt & pepper to taste
Heat oil in skillet, and brown the lamb turning often. Remove and place in thin walled black pot or large clear casserole dish. Saute onion in skillet until translucent and add to Lamb. Add all other ingredients.
Cook 6 to 8 hours in or until lamb and barley are tender. This is one where you can set it out in the morning of a clear day and aim the oven at noon, or on a partly cloudy day come out and aim the oven directly at the sun every half hour or so. Serves 8.

Zucchini Spinach Casserole         (Sky Clear)
1 package (10oz) frozen spinach (thawed)      1/2 C All Purpose flour
         or 2 C fresh chopped spinach              3/4 tsp cumin
2 Tbsp Butter                                            3/4 tsp coriander
1 medium zucchini, grated (about 8 oz)         1/2 tsp salt
1 small onion, grated                                     1/4 tsp freshly ground pepper
1 tbsp lemon juice                                        1/2 C grated Parmesan cheese
1 med. russet potato, grated                        3 large eggs
Preheat solar oven to between 300 & 350 degrees. While heating, place spinach and butter in casserole dish and melt together. Prepare and combine the rest of the ingredients, except Parmesan and stir together. Remove spinach from sun oven and add combined mixture. Return to solar oven and bake for about an hour. Take out and sprinkle with parmesan, return to oven for 15 minutes more.