Zucchini Chips Win Again

With plenty of leftover brisket in the fridge for dinner I took advantage of the available Sun Oven to do some more experimenting with veggie chips. Today I made a combination of beets, parsnips, and zucchini and once again the zucchini chips are the best. Next time I'm going to use zucchini only.
Veggie chips are very easy to make. Just slice the vegetables thin and spread them out on baking trays coated with cooking spray. Another light spray on the vegetables and place them in the Sun Oven with the door propped open on the latches to allow the steam to escape.  To make the most of the room in the oven chamber I stacked four pizza pans, using metal canning rings to keep them separated. This time we managed to not devour them immediately and I'm looking forward to enjoying them with our lunch tomorrow after volunteering at the Arizona Humane Society.

Braised Short Ribs with Parsnip Mashed Potatoes

It was a pretty uneventful solar cooking day. Our local supermarket,  Sprouts, had short ribs on sale, so I picked some up yesterday. This morning I found a recipe I liked on epicurious.com that wasn't too complicated. The sky was clear with no clouds in sight. I did have to go to three stores this morning to find parsnips. I was tempted to leave them out. I'm glad I didn't. I normally don't like parsnips, but they really went well in this dish. Hurray! A new vegetable has been added to my diet. That always makes me happy.