Join Maka, the Super Energy Saver, at Hawaiian Electric’s 14th annual Clean Energy Fair, 10 a.m. to 3 p.m. Saturday at Kahala Mall.
This free event celebrates Energy Action Month in October and highlights our efforts toward Hawaii’s 100 percent clean energy goal. Entertainment will be by Cosmic Kelly of Magic Science Hawaii, the keiki dancers of Halau Hula ka Lehua Tuahine and musician Hoku Zuttermeister.Enter to win prizes and visit our exhibitors to learn ways to help preserve the environment and conserve precious resources.
For information and energy-saving tips, visit our website, hawaiianelectric.com/cleanenergyfair, or call 543-7511. See you there!
Slow cookers are a great way to save energy in the kitchen, as their low wattage consumes little electricity. Try these slow-cooker recipes.
SLOW COOKER BEEF BOURGUIGNON
- 5 slices bacon, finely chopped
- 3 pounds boneless beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 cup red wine
- 2 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/4 cup low-sodium shoyu
- 1/4 cup flour
- 3 cloves garlic, finely chopped
- 2 tablespoons thyme, finely chopped
- 5 medium carrots, sliced
- 1 pound baby potatoes
- 8 ounces fresh mushrooms, sliced
- Chopped fresh Italian parsley, for garnish
In a large skillet, cook bacon over medium high heat until crisp. Place in slow cooker.
Season beef with salt and pepper; add to skillet and sear on each side for 2 to 3 minutes. Transfer to slow cooker.
Add wine to skillet, scraping to loosen brown bits. Let simmer and reduce; add chicken broth, tomato sauce and shoyu. Gradually whisk in flour. Add to slow cooker.
Add garlic, thyme, carrots, potatoes and mushrooms to slow cooker. Stir; cook on low for 8 to 10 hours or high for 6 to 9 hours, or until beef is tender. Garnish with parsley and serve with mashed potatoes. Serves 6.
Approximate nutritional analysis, per serving: 550 calories, 22 g total fat, 8 g saturated fat, 165 mg cholesterol, 1,450 mg sodium, 30 g carbohydrate, 4 g fiber, 6 g sugar, 58 g protein.
SLOW COOKER STUFFED BELL PEPPERS
- Nonstick cooking spray
- 6 bell peppers, tops cut off, stemmed and seeded
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sour cream (optional)
- >> Filling
- 1 pound lean ground beef
- 1-1/2 cups cooked quinoa (or brown rice)
- 1 cup shredded cheddar cheese
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, roasted
- 1 cup bottled salsa
- 2 tablespoons chopped cilantro leaves
- 1 teaspoon cumin
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and pepper, to taste
Lightly coat inside of a 6-quart slow cooker with nonstick spray.
In large bowl, combine filling ingredients, then spoon filling into cavity of each bell pepper. Place peppers into slow cooker. Cover and cook on low 3 to 4 hours or high 2 to 3 hours, until peppers are tender and beef is cooked through.
Uncover and top with remaining cheese. Cover and cook on low an additional 10 to 15 minutes, until cheese has melted. Serve immediately, drizzled with sour cream, if using. Serves 6.
Approximate nutritional analysis, per serving (not including salt to taste): 380 calories, 15 g fat, 8 g saturated fat, 80 mg cholesterol, 800 mg sodium, 34 g carbohydrate, 9 g fiber, 7 g sugar, 30 g protein.
SLOW COOKER RUSTIC FRENCH ONION SOUP
- Nonstick cooking spray
- 12 cups thinly sliced onions (6 large)
- 1/4 cup butter, melted
- 1/2 teaspoon salt, or to taste
- 1 teaspoon pepper
- 1/4 teaspoon dried thyme
- 5 tablespoons flour
- 3/4 cup cooking sherry
- 1/4 cup water
- 4 cups low-sodium beef broth
- 20 slices (1/2 inch thick) baguette
- 1-1/2 cups shredded Gruyere cheese
- Fresh thyme, for garnish
Spray 6- to 7-quart slow cooker with cooking spray. Place onions, butter, salt, pepper and thyme in slow cooker.
In medium bowl, whisk together flour, sherry and water until blended. Stir into onion mixture. Cover; cook on low 9 to 10 hours, until onions are soft and deep brown.
Stir broth into slow cooker. Cover; cook on high 10 minutes, until hot.
Set oven to broil. Place bread slices on ungreased cookie sheet. Sprinkle with cheese. Broil 5 to 6 inches from heat for 1 to 2 minutes, until cheese is melted. Top each bowl of soup with 2 cheese toasts. Garnish with thyme. Serves 8.
Approximate nutritional analysis, per serving (not including salt to taste): 510 calories, 14 g total fat, 8 g saturated fat, 40 mg cholesterol, 1,150 mg sodium, 71 g carbohydrate, 6 g fiber, 9 g sugar, 20 g protein.