Chard Stuffed with Risotto and Mozzarella

Chard Stuffed with Risotto and Mozzarella
Serves 3-6

Ingredients

• 1 1/2 cups brown rice
• 6 cups stock (chicken or vegetable)
• 1 can cream of celery soup
• 1 cup cream
• 1/2 cup parmesan cheese, grated, more for garnish
• salt & pepper, to taste
• 6 large chard leaves
• 1/2 lb mozzarella cheese
• extra virgin olive oil, for drizzling

Cook rice in 3 cups stock, until rice is barely tender. Reserve unused stock. Mix soup with cream until smooth. Stir in parmesan, salt and pepper. Add to rice and mix well. Allow rice to cool a bit. Although you can make this about an hour ahead of time, don't refrigerate the rice. It will change consistency.

Cut mozzarella into bite sized pieces and set aside for assembly.

Poach chard leaves in about 3 cups of remaining broth for about 30 seconds. Remove, drain in a dishcloth, and cut out the central stem, cutting the chard leaf in half lengthwise. Reserve cooking stock.

Note: if you are cooking this in the oven, preheat it now at 400'. But if you are using the solar cooker, don't worry about it.

Lay out a chard leaf, put a three inch ball of rice at one end of the leaf. Sink a piece of cheese into the center. Then carefully roll and place in the pan. Repeat until all the leaves have been used. If your leaf halves are big enough, you may be able to halve them again. Once your pan is full, it will look like you have really plump dolmas! Now use your reserved stock to rise halfway up the wraps.

Cover and toss them in the oven for 15 minutes or the solar cooker for a couple hours. Everything is cooked, so now you just want it to get warm and yummy!

Serve wraps topped with parmesan and olive oil.

Crustless Veggie Quiche

Crustless Veggie Quiche
from Cooking with Sunshine by Lorraine Anderson

Yield 4 Servings

4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated parmesan cheese
1/4 cup unbleached white flour
1 clove garlic, pressed
1 cup steamed, chopped vegetables
1/4 cup thinly sliced scallions
2 cups grated cheddar cheese


Lightly oil a dark, 8-inch-square or 9-inch-round baking pan.

In a large bowl, beat together the eggs, sour cream, cottage cheese, parmesan cheese, flour, and garlic. Stir in the veggies (we used fresh spinach), scallions, and cheddar cheese.

Pour the mixture into the prepared baking pan, cover, and bake for 2 hours or so in the solar cooker, until firmly set.

Chef's Note: We cooked this pie for 3 hours. It was a windy day in the mid-80s. The temperature of the cooker got up to 250', but the temperature decreased 50' each half hour. The quiche did become firm, but, because of the lower cooking temperatures of the solar oven, it was more like a dinner custard than a quiche. It was tasty, though. Maybe I'll experiment with a crumble crust sprinkled on at the end.

Pulled Pork Burritos

The first time we used our solar cooker, my daughter used this recipe from http://www.nimanranch.com/control/main/. They are a series of farms here in California that sustainably and humanely raise livestock. I understand that the fast food restaurant, Chipotle uses Niman ranch pork. I am fond of Chipotle carnitas burritos and think this is a good imitation with some minor changes. Pulled Ranchero BBQ Niman Ranch Pork

Percy Whatley
Awhahnee Dining Room
Yosemite, CA

3 lbs Niman Ranch Pork Shoulder, boneless

Spice rub:
1 tsp smoked paprika
1/2 tsp granulated garlic
1/2 tsp ground cumin
3/4 tsp California Chili powder
1/8 tsp ground cinnamon
pinch ground clove
1/8 tsp ground allspice
1 tsp Kosher salt or sea salt
1/2 tsp black pepper, ground

Put your solar cooker in the sun to warm up. For sanitary purposes, this is an unnecessary step. However, it does situate the cooker where you’ll want it to be so that you don’t have to move it much.

Cut your roast into ¼ or ½ pound chunks.

Combine all spice rub ingredients and mix thoroughly by hand. Generously rub the pork shoulder with spice mixture.

Place in a dark enamelware roasting pan with 1/4 c water and place the lid on. The roast will produce some steam (which will inhibit the sun from penetrating the glass). To limit that, you can use large binder clips to hold the lid on tighter.

Cook for 4 to 6 hours.

Remove pork from oven and with two forks, pull the meat apart. It should fall apart or pull apart easily. It is a good idea to use a meat thermometer when cooking meat with any type of slowcooker. Ours was 175’ F and safe to eat. It looked just like it would if you used a conventional oven.

We made burritos with lettuce, cheese, beans, rice, and salsa. It was savory!

Chef’s note: my daughter didn’t like the sweetness of the meat. So, I did adapt this recipe here, reducing the “Eastern” spices and omitting the brown sugar. I think if we made BBQ sauce like in Niman Ranch’s recipe, the spices would have been appropriate. I thought it was delicious, myself!