World Cup Salad and Wings

 Ok, they're chicken legs, not wings; and the salad has nothing to do with solar cooking, but that's what we had for lunch as we watched the U.S. get eliminated from the World Cup. :(
 The chicken legs were rubbed with a BBQ spice mix, placed on a rack, covered with tin foil and a tea towel, and cooked in the Sun Oven for about an hour. The salad is one that I came up with while we were watching the World Cup in 1994. It's avocado, feta cheese, tomato, red onion, and basil seasoned with olive oil and vinegar; ingredients that come from around the world so it seems appropriate for an international sporting event.

A Busy Day of Solar Cooking

It was a beautiful sunny day and I was able to make the most of it. I put the Sun Oven out first thing so it would be ready to go as early as possible. For starters Martin had a Trader Joe's chocolate croissant. He remembered to take it out of the freezer before going to bed last night and it was deliciously golden brown in time for his (late) breakfast.

Next up were the pumpkin muffins, and this time no mix! I made them entirely from scratch using a recipe I found at allrecipes.com. With a little bit of creativity I managed to fit two muffin pans in the Sun Oven at once. Who knew that canning jar rings could be so versatile? Even though I cut the recipe in half it still yielded two dozen muffins, but with only two muffin pans I had to bake two batches. I froze most of them. It's a good recipe, low in fat, and the muffins were moist and tasty. I used a little less sugar than called for and they and would cut back even more next time.

Finally we have a batch of BBQ chicken legs. They're easy to prepare and cook quickly. I'll have a few for dinner while Martin is out with the boys.

Going into my sixth month I'm still amazed at how much I can get out of this small, odd looking, little appliance and the power of the sun.