Learn about clean renewable energy, energy conservation and electrical safety at the annual Clean Energy Fair, 10 a.m. to 3 p.m. Saturday at Kahala Mall near Macy’s. Hawaiian Electric will have a job booth and electric vehicle display, and keiki can watch a mesmerizing performance by Mad Science of Hawaii. Call 543-7511 or visit hawaiianelectric.com.

This week we’re sharing a few recipes that will save you energy and time using a slow cooker.

SLOW COOKER LOCAL-STYLE OXTAIL STEW
1/4 cup vegetable oil
3 pounds oxtails
2-1/2 cups flour
1 large Maui onion, cut into wedges
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
2 bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can tomato sauce
1 (10.75-ounce) can condensed tomato soup
2 small carrots, peeled and cut into 1-inch pieces
1 large potato, peeled and quartered
2 stalks celery, peeled and cut into 1-inch pieces
Red pepper flakes, to taste (optional)
3 tablespoons flour mixed with 1/2 cup water

In large pot, heat oil. Dredge oxtails in flour, add to pot and brown lightly on all sides. Add onion and garlic; brown lightly. Transfer to slow cooker. 

Add remaining ingredients, except flour and water. Cover and cook on low 8 to 10 hours or until oxtails are tender. Thicken with flour slurry. Simmer 30 minutes. Serves 6.

Approximate nutritional information, per serving: 770 calories, 30 g fat, 9 g saturated fat, 165 mg cholesterol, greater than 1,300 mg sodium, 71 g carbohydrate, 5 g fiber, 10 g sugar, 54 g protein

SLOW COOKER RATATOUILLE
1/4 cup olive oil
4 medium onions, chopped
4 cloves garlic, chopped
10 Roma tomatoes, halved, seeded and cut into chunks
6 medium zucchini, cut into chunks
2 medium eggplants, trimmed and cut into chunks
3 large red bell peppers, seeded and cut into chunks
1/2 cup vegetable broth mixed with 2 to 3 tablespoons cornstarch
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
2 tablespoons fresh parsley, chopped
2 teaspoons EACH salt and pepper, or to taste
1 pound penne pasta

In large saute pan over medium heat, warm oil. Add onions and garlic; saute until tender but not brown, about 10 minutes. Transfer to slow cooker. 

Add tomatoes, zucchini, eggplant, bell peppers, broth, thyme, oregano, parsley, salt and pepper. Stir to combine. Cover and cook on high 4 hours or on low 8 hours. 

Set aside 2 cups (or more) of ratatouille and store the rest for leftovers. Prepare pasta according to package directions; drain. Toss with ratatouille. Serves 4.

Approximate nutritional information, per serving: 750 calories, 17 g fat, 73 g saturated fat, no cholesterol, greater than 1,200 mg sodium, 132 g carbohydrate, 15 g fiber, 26 g sugar, 24 g protein

INDIAN LAMB CURRY
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 (14.5-ounce) can diced tomatoes with liquid
2 tablespoons flour
2 cups finely chopped onion
2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
2 teaspoons EACH mustard seeds, garam masala and ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 cups hot cooked basmati rice
1/2 cup plain fat-free yogurt
1/2 cup chopped fresh cilantro

Heat large nonstick skillet over medium-high heat. Add lamb; saute 5 minutes or until browned. Place lamb in a 4-quart slow cooker.

Drain tomatoes, reserving juice. Place flour in a small bowl; gradually add tomato juice, whisking until smooth. Add to the cooker the tomatoes, tomato juice mixture, onion, ginger, garlic and all spices.

Cook on low 8 hours or until lamb is tender. Serve over rice; top with yogurt and sprinkle with cilantro. Serves 8.

Approximate nutritional information, per serving: 400 calories, 16 g fat, 7 g saturated fat, 75 mg cholesterol, 350 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g sugar, 25 g protein

Correction

The Piri Piri Sauce recipe that ran in "The Electric Kitchen" on Sept. 17 should be made with 2 tablespoons red wine vinegar instead of lime juice.

For more recipes go to www.hawaiianelectric.com.