Savory Solar Pumpkin Pudding Food

SAVORY RICE PUDDING

Steps:

• FOR TOMATO SAUCE.
• Heat oil in a medium saucepan.
• Saute the onion and garlic until softened and slightly browned.
• Add tomatoes and chile strips and cook for another 5 minute.
• Season with oregano, bay leaves, sugar, salt, and pepper to taste.
• Simmer for 20 min., until slightly thickened.
• FOR THE CREAM SAUCE.
• Stir creme fraiche and yogurt together. Season with salt and pepper.
• TO ASSEMBLE.
• Preheat oven to 350.
• Butter a large(3 qt.) baking dish.
• Toss the monterey jack and mozzarella cheeses in a bowl.
• Spoon half the rice into a dish and smooth evenly.
• Cover with half the tomato sauce and then half the cream sauce.
• Spread half thecheese over the cream sauce.
• Repeat with the remaining rice, sauce,and cream.
• Reserve the remainig cheese.
• Lightly cover the casserole with foil and bake 30 minutes,until heated through.
• Uncover and sprinkle with reserved cheese.
• Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.

SAVORY SOLAR PUMPKIN PUDDING

Steps:

• Set Global Sun Oven out to preheat. Butter, or coat with cooking spray, 4 metal mugs or a 9-inch pie pan. Heat 1 tablespoon oil and the butter in a Dutch oven; add the onions, stirring to coat. Cover and transfer to GSO. Put the pumpkin in a rimmed baking pan and toss with remaining olive oil. Stack it on top of the Dutch oven in the GSO and bake until tender, about 45 minutes. Remove pumpkin from GSO. Continue cooking onions if necessary, uncovered, until golden brown. Mix together cooked pumpkin and onion. Onions and pumpkin can be prepared up to this point and refrigerated overnight, bring to room temperature before proceeding. Divide vegetable mixture among 6 metal cups or spread out in pie pan. Sprinkle grated cheese over vegetable mixture, dividing evenly among each cup. In a small bowl mix together eggs, milk, nutmeg, and salt and pepper to taste. Pour egg mixture over cheese. Sprinkle pepitas on top. Place mugs on a baking sheet. Bake in GSO until cheese is melted and eggs are firm, about 20 minutes. Remove from oven and cool on a rack for a few minutes before serving.

SAVOURY POTATO AND PUMPKIN PUDDING

Steps:

• Preheat the oven to 400°F Grease a 7 1/2 cup shallow, oval baking dish.
• Heat the oil in a large shallow pan. Add the garlic and pumpkin and cook, stirring often, to prevent sticking, for 15-20 minutes or until the pumpkin is tender. Meanwhile, cook the potatoes in boiling salted water for 20 minutes until tender. Drain, leave until cool enough to handle, then peel off the skins. Place the potatoes and the pumpkin in a large bowl and mash well with the butter.
• Mash the ricotta with a fork until smooth and add to the potato mixture, mixing well.
• Stir in the Parmesan. nutmeg and plenty of seasonings into the the potato mixture-it should be smooth and creamy.
• Add the egg yolks, one at a time until mixed throughly.
• Whisk the egg whites with an electric mixer until they form stiff peaks, then fold gently into the potato mixture.
• Spoon into the prepared baking dish and bake for 30 minutes until golden and firm.
• Serve hot, garnished with the fresh chopped parsley.