New Cookin’ with Kilowatts Cookbook for the Energy-Conscious Foodie


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!)

“Utilize an espresso maker’s steam as an energy source (and then you get a glorious latte to boot) to heat the milk.” – Barbara K., Lake Forest Park

5 minutes in an espresso maker

Pan spray
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.

Chicken Curry

“I love the aroma that fills the house during cooking. I take the naan or pita bread and either microwave it or place it on the lid of the slow cooker to get it nice and warm.” – Hina A, Seattle

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

“I’ve tried a few “sweet pork” recipes but wasn’t very impressed with most of them. Thinking about all the different flavors I wanted and their relationship to each other was fun.” – Alicia E., Seattle

30 minutes in an Instant Pot®

For marinade:
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.

Discard marinade.

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.

To see the other winners (including our first and second place recipes, which are delicious!) you’re welcome to view the cookbook here. You can also see Vol. I here and Vol. II here.

 

Seattle City (spot)Light: Katie Seling

Katie Seling has served on City Light’s Customer Energy Solutions (CES) team for the past six years. “In my current role, I evaluate the effectiveness of conservation programs,” Katie explained. “Are our customers saving what we think they’re saving? Are people participating in areas we think they are? How well is a program designed—is this something we can make more streamlined for our customers? Have we reached all of our customers and made programs available equitably?”

A native Washingtonian, Katie grew up in Lake Stevens and lives in Shoreline with her husband, Peter. They have two young sons with whom they enjoy the area’s parks and activities. “Green Lake is one of our favorite places to hang out during the summer,” she said. In this week’s (spot)Light, Katie talks about her family, her love of music and how her philosophy degree from the University of Washington laid a strong foundation for her job.

Katie and her sons at a Pride parade

“I really like living here. I love that we’re so close to the water and that we have such easy access to the mountains. I also like the climate—maybe not ten months out of the year when it’s raining, but it does make everything green. My husband and I have traveled around and can imagine living in other places, but not for long. We talk about taking our family to live abroad for a year or two, but we’d always return home to the Northwest.”

“Right now, baseball is kind of taking up the bulk of our family time. My older son is a baseball fanatic. My husband is also a huge Mariners fan. We’re a Mariners family. Even when they’re losing, we cheer them on. So, we’re either watching our son play baseball at the park or have it on TV, the radio or getting updates on Peter’s phone.”

“Music is also another family activity. When he’s not teaching middle school kids, my husband is a musician—he plays guitar, primarily—so the kids are constantly playing the various instruments we have at home. Seattle has a great music scene. Some of our favorite places to catch a show are Neumos and the Neptune. Lo-fi and the Columbia City Theater are amazing little venues. I like it when my husband plays there and at the Vera Project, where our kids sometimes join him on stage. We’re very proud to be KEXP supporters, too.”

“I like to write and am a creative person, but philosophy grounded me in analysis and critical thinking. So, I’ve applied those traits to my work with our conservation programs. I also love data and determining who is taking advantage of our programs and who isn’t. Another huge focus of mine is ensuring that the utility is creating good equity-focused programs. It’s important that RSJI (the City of Seattle’s Race and Social Justice Initiative) is broadly integrated into various aspects of our organization like internal operations, our programs and our evaluation process.”

“I like working at City Light because we’re serving the community. I don’t like doing work that doesn’t connect to my values. Community service, education and social justice are my three top values, and if I’m not part of those things, I just can’t whole-heartedly invest in my work.”