October is National Energy Action Month, the perfect time to learn to use less energy. Weatherizing houses, buying energy-efficient appliances and investing in renewable energy are just a few ways to do so. Visit My Home Energy Check at www.hawaiianelectric.com or join us at our Clean Energy Fair from 10 a.m. to 3 p.m. Saturday at Kahala Mall, to learn more.
In the meantime, try these no-cook recipes that will save electricity.
MANGO PINEAPPLE CEVICHE
1/2 cup lime juice (1 to 2 limes)
Zest from limes
2 tablespoons yuzu juice (Japanese lime available at Asian markets)
1/2 cup diced fresh pineapple
1/2 cup mango, cut into 1/2 cubes
2-1/2 tablespoons olive oil
1/2 teaspoon coriander
1/2 teaspoon cumin
1/8 teaspoon minced garlic
1 pound mahimahi fillet, cut into 3/4 inch cubes
1/3 cup chopped cilantro
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 jalapeno, seeded and minced
1 minced Hawaiian chili pepper
Salt and pepper, to taste
In large glass bowl, combine lime juice, zest, yuzu, pineapple, mango, olive oil, coriander, cumin and garlic.
Add remaining ingredients and mix. Season with salt and pepper.
Transfer to glass baking dish; cover and refrigerate 1 to 2 hours. Using slotted spoon, serve in shallow bowls alongside tortilla or plantain chips. Serves 4.
Approximate nutritional information, per serving (not including salt to taste): 220 calories, 10 g fat, 1.5 g saturated fat, 85 mg cholesterol, 100 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g sugar, 22 g protein
GREEN TEA AND AZUKI BEAN TIRAMISU
3 teaspoons matcha powder, plus 2 teaspoons for dusting (optional)
1/2 cup hot water
1 cup mascarpone cheese
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup whipping cream
24 lady fingers
1 cup prepared (sweetened) azuki beans
Dissolve 3 teaspoons matcha powder in hot water to make sauce; cool.
In large mixing bowl, whisk mascarpone with powdered sugar and vanilla. Add 2 teaspoons matcha mixture and whisk until blended; set aside.
With electric mixer, whip cream to a stiff peak. With spatula, fold in 1/3 of whipped cream to mascarpone mixture. Fold in the remaining whipped cream; set aside.
Place lady fingers in single layer in 9-by-13-inch glass baking pan. Generously brush each lady finger with matcha sauce. Evenly spread 1/2 cup of azuki beans over lady fingers; cover with 1/2 of cream mixture; repeat.
Cover with plastic wrap and refrigerate at least 4 hours. Cut into pieces and dust with remaining matcha powder before serving, if desired. Serves 12.
Approximate nutritional analysis, per serving: 450 calories, 29 g fat, 16 g saturated fat, 180 mg cholesterol, 100 mg sodium, 41 g carbohydrate, 1 g fiber, 8 g sugar, 90 g protein
PIPIKAULA SUMMER ROLLS WITH CREAMY PAPAYA SEED DIPPING SAUCE
1/4 cup chopped cilantro
1/4 cup chopped mint
4 cups coleslaw mix
1/2 bunch of watercress, chopped into 2-inch pieces
1/2 pound pipikaula, thinly sliced
24 6-inch-round rice paper wrappers, plus more in case of breakage
» Dipping Sauce:
1-1/2 teaspoons salt
1-1/2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 cup tarragon vinegar
1/2 cup vegetable oil
1/4 cup Maui minced onion
1 tablespoon Hawaiian honey
3 tablespoons fresh papaya seeds
In large bowl, toss cilantro, mint and coleslaw mix.
Dip rice paper wrapper in bowl of warm water to soften and set on flat work surface. On bottom third of wrapper, place small bunch of coleslaw mix, watercress and a few slices of pipikaula. Roll wrapper into tight cylinder, tucking in the sides as you go.
Transfer to lined baking sheet and repeat with the remaining wrappers and fillings.
For the dipping sauce, combine all ingredients and blend until creamy. Chill in refrigerator until ready to serve.
Cut rolls in half and serve with dipping sauce. Serves 8.
Approximate nutritional analysis, per serving (not including salt to taste): 400 calories, 25 g fat, 4.5 g saturated fat, 15 mg cholesterol, 1,200 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g sugar, 14 g protein
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More Hawaiian Electric Co. recipes are available at www.heco.com.
