Over the summer of 2017, Seattle City Light solicited its customers to take part in our Cookin’ with Kilowatts cooking contest with a mission: Conserving energy! We asked for recipes using a cooking method that uses less electricity than an oven or stovetop, and you delivered. Over 90 customers sent in recipes for this year’s contest.
Everyone that participated received a free chef’s hat and oven mitt, and those that finished in the third through seventh spots received a $25 gift card from contest sponsor Sea Wolf Bakers. The first and second place winners received an Instant Pot® and cooking class, respectively.
All the winners have been notified via email and the prizes have been distributed. Now, just in time for the holidays, we have published our third edition of the Cookin’ with Kilowatts cookbook. There’s often heavy use of electric ovens at this time of year, which can run up electric bills.
Want to get a preview? Here are three recipes from Cookin’ with Kilowatts Vol. III which will save you energy and money.
Skye Bars (and a Latte to Boot!)
5 minutes in an espresso maker
2-2 1/2 C rolled oats
1 1/2 C chopped almonds and walnuts mixture
1 C raisins
1 C nut butter (any)
1 C milk (any)
3/4 C honey
(or agave/maple syrup)
1/2 C chocolate chips (optional)
Line 8″ x 8″ baking dish with plastic wrap, and spray with pan spray.
Mix the nuts and dried fruit, set aside.
Heat milk by loading espresso maker with coffee and allowing steam to build.
Steam milk until very warm (this step is doable with crockpot or microwave).
Quickly add 3/4 C of the hot milk to the honey and nut butter, and stir until well blended. (If using an espresso maker for this step, stop and pour yourself a latte with the freshly brewed coffee and warm milk.)
Mix wet with dry ingredients, stirring to coat well, adding more cereal/nuts as needed until mixture is stiff.
While still warm (but not hot), add chips (if using), not letting the chips melt.
Place in baking dish, and press firmly.
Put in fridge for 3 hours. Cut and enjoy.
6 to 6.5 hours in a crockpot
4 large chicken breasts (frozen is preferred, but not necessary) 3/4 C yogurt
1 C olive oil
2 tbsp ginger paste
3 large serrano chilies (spicy)
5 tbsp lemon juice;
1 bag of Shan curry spice mix
1 pouch instant quinoa
Place all ingredients into a crockpot in order listed above.
If chicken is frozen, set the crockpot on high for first 4 hours and low for next 2.5 hours. If the chicken is thawed, set the crockpot on low for 6 hours.
1/2 way through cooking time, stir the meat in the crockpot to make sure all ingredients are well mixed and cut the chicken into pieces with scissors.
3 minutes before it is done, put quinoa pouch in the microwave for 90 seconds and serve.
Serve with naan (optional).
Sweet & Smoky Pork Tacos
30 minutes in an Instant Pot®
3/4 C soy sauce
1/3 C (packed) brown sugar 1/3 C cider or red wine vinegar 1/4 tsp ground cinnamon
1/4 tsp ground cardamom
2.5-3 lbs pork roast, trimmed and cut into 1-inch chunks
1 tbsp canola oil
1 medium onion, finely chopped 4 oz can of diced green chilies 2 C your choice salsa
1/2 C (packed) brown sugar
1/2 C water
1 tsp ground cumin
2 tsp garlic powder
1 tsp oregano
1/4 tsp smoked paprika
1 tsp liquid smoke
Juice of 2 limes
Mix marinade ingredients in a gallon bag, add pork chunks.
Marinate for 1 hour or overnight.
Turn the pot to sauté feature, add oil.
Brown pork chunks.
Add the rest of the ingredients, stir.
Close pot, set high psi for 30 minutes.
Serve with corn tortillas, salsa, limes and cilantro.