Energy-saving ideas take root at Lite Expo
POSTED: Wednesday, October 08, 2008
At Hawaiian Electric we are celebrating National Energy Awareness Month with a Live Energy Lite Expo Saturday. This fifth-annual event will offer expert advice about energy use, conservation practices and environmental stewardship from a variety of exhibitors.
Live Energy Lite Family Fun Day» When: 10 a.m. to 3 p.m. Saturday
» Place: Pearlridge Center Uptown
» Admission: Free
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The whole family can participate in games and prize drawings. Pick up coupons for compact fluorescent lights and copies of HECO's new energy conservation guide, “;101 Ways to Save.”; Entertainment will be by Manoa DNA and the high-energy Marine Forces Pacific Showband.
In the spirit of energy conservation, here are some yummy recipes with suggested modified cooking instructions that can save energy.
Short Ribs Portuguese Style
3 pounds short ribs
1/2 cup flour
1/4 cup olive oil
3 onions, sliced
2 cloves garlic, minced
2 tomatoes, quartered
1 teaspoon salt
1/2 teaspoon EACH pepper, cinnamon and thyme
1 bay leaf
1 cup water
1/2 cup white wine
6 carrots, in 2-inch lengths
6 small potatoes, halved
2 tablespoons chopped parsley
Cut short ribs into serving prices; dredge in flour.
In heavy skillet, heat oil. Brown ribs on all sides. Add onions, garlic, tomatoes, salt, pepper, cinnamon, thyme, bay leaf, water and wine. Cover and simmer 45 minutes.
Place carrots between meat pieces; cook 10 minutes.
Add potatoes and parsley; cook 40 minutes, until vegetables are done. Serves 6.
To cook in slow cooker: Place carrots and potatoes in crock pot, top with browned short ribs and remaining ingredients. Cover and cook on low 6 to 10 hours or high 3 to 4 hours.
Approximate nutritional analysis (not including salt to taste): 530 calories, 19 g total fat, 5 g saturated fat, 55 mg cholesterol, 500 mg sodium, 62 g carbohydrate, 8 g fiber, 10 g sugar, 25 g protein.
Rosemary Chicken in Tomato Sauce
2 pounds chicken thighs
2 tablespoons vegetable oil
Salt and pepper to taste
1/2 onion, coarsely chopped
1 heaping tablespoon minced garlic
1 can (8 ounces) tomato sauce
1 cup water
1/4 cup sherry
1/2 bunch parsley, chopped
2 to 3 teaspoons chopped fresh rosemary
1 teaspoon thyme
1 teaspoon cornstarch
In a large saucepot, brown chicken in oil. Season with salt and pepper. Add onion and garlic; cook until onion and garlic are tender.
Add remaining ingredients; simmer 40 minutes, stirring occasionally.
Mix cornstarch with just enough water to make a slurry; use to thicken sauce. Serves 4.
To cook in slow cooker: Place browned chicken into crock pot, add remaining ingredients. Cover and cook on low 6 to 10 hours or high 3 to 4 hours.
Approximate nutritional analysis, per serving (not including salt to taste): 500 calories, 35 g total fat, 8 g saturated fat, 150 mg cholesterol, 450 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 33 g protein.
