Learn about clean renewable energy and energy conservation at Hawaiian Electric’s annual Clean Energy Fair, 10 a.m. to 3 p.m. Saturday10/3 at Kahala Mall. There you will find free educational activities, live entertainment, a job booth and interactive displays.
In the meantime, start conserving energy at home with these slow-cooker recipes.
Pesto Lasagna with Swiss Chard and Mushrooms
» 4 cups torn Swiss chard leaves (stems removed), steamed and coarsely chopped
» 2 cups sliced cremini mushrooms
» 1/2 cup pesto
» 1 cup shredded part-skim mozzarella cheese
» 1 cup shredded provolone cheese
» 1 (15-ounce) carton fat-free ricotta cheese
» 1 large egg, lightly beaten
» 3/4 cup grated fresh Parmesan cheese, divided
» 1 (25 1/2-ounce) jar fat-free tomato-basil pasta sauce
» 1 (8-ounce) can reduced-salt tomato sauce
» Cooking spray
» 1 (8-ounce) package lasagna noodles, cooked according to package directions
In medium bowl, combine Swiss chard, mushrooms and pesto; set aside.
In another bowl, combine mozzarella, provolone, ricotta and egg, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside.
In bowl, combine pasta sauce and tomato sauces. Spread 1 cup sauce mixture in bottom of 6-quart crock coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup cheese mixture and 1 cup veggies. Repeat layers. Arrange 3 noodles on top, then cover with remaining cheese mixture and 1 cup sauce. Place remaining 3 noodles over sauce, then cover with remaining sauce. Sprinkle with the remaining Parmesan. Cover and cook on low 5 hours or until done. Serves 8.
Approximate nutritional information, per serving: 350 calories, 14 g fat, 4 g saturated fat, 40 mg cholesterol, 900 mg sodium, 36 g carbohydrate, 4 g fiber, 9 g sugar, 21 g protein
Korean Beef Soft Tacos
» 3 pounds beef chuck roast, trimmed
» 1/2 large onion, diced
» 1/2 cup dark brown sugar
» 1/2 cup low-sodium soy sauce
» 10 cloves garlic
» 1 jalapeno pepper, diced (optional)
» 1 (1-inch) piece fresh ginger, peeled and grated
» 2 tablespoons seasoned rice vinegar
» 1 tablespoon sesame oil
» Salt and ground black pepper, to taste
» 16 soft taco shells
» Optional toppings: shredded lettuce, kim chee, daikon, cheese, onions
Put chuck roast into crock of slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno if using, ginger, rice vinegar, sesame oil, salt and pepper. Cook on high 4 to 6 hours or on low 8 to 10 hours until meat is tender.
In crock, shred meat with a pair of forks and stir into the liquid. Serve in taco shells with optional toppings. Serves 8.
Approximate nutritional information, per taco (not including salt to taste or extra toppings): 430 calories, 20 g fat, 8 g saturated fat, 80 mg cholesterol, 850 mg sodium, 40 g carbohydrate, 3 g fiber, 10 g sugar, 22 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
