This is one of those two-step cooking processes. You have to saute and sear the ingredients before adding to the pot for the long-term cooking. Ingredients: I used one pound short ribs without bones, 1 medium chopped onion, 2 small sliced green peppers, 2 medium sliced carrots, 1 can of sliced mushrooms, 1/4 cup dark raisins, 1-1/2 cups Beef Base or stock, 1 tsp. yellow mustard, 1 tsp. crushed fennel seeds, 1 tsp. parsley, 1/2 tsp. minced garlic, 1/4 tsp. ground mace, 2 Tablespoons orange marmalade, 1/4 cup red wine. The spaghetti squash was small, so I decided to serve it, halved, to keep the juices from mixing in more than you might want.
Preheat your solar oven to 225F (FREE energy), conventional oven to 275F (15,000+ BTUs), crockpot on low (170F). Save yourself a lot of flurry time by preparing the veggies and sauce before starting to saute. Chop the onions, slice the peppers lengthwise, slice the carrots into 1/8" coins, drain and dry the sliced mushrooms (or use fresh sliced), have raisins in eyesight or you'll forget them! Place liquid and all herbs and spices into a two-cup measuring cup, blend and place in microwave on high for about 3 minutes. This will get it hot enough to pour over everything and allow the solar oven to start cooking, faster.
The main photo shows the dinner from the short rib side. Here's a photo from the carrot coin side. For the picture, I put a small bun bottom on the plate to catch most of the juices and make the photo more attractive. Without it, the juices kept making very shiny reflections that prevented you from seeing the texture of the meat and carrots. But, it did put me head's up on dunkin' and suckin'! (Lordy! Where did today's posting come from????) This is also a chance to see the spaghetti sauce close up in its shell with seeds removed. Just slip your fork behind the strands and twirl like spaghetti. Comes right out and is delicious!