Cookbook - Seattle City Light
Cookbook20182018 COOKIN’ WITH KILOWATTS COOKBOOK 1
ContentsIntroduction . . . . . . . . . . . . . . . . . . . . . . . . 3FIRST PLACE: 200 UWAJIMAYA GIFT CARDChick2 CurryElizabeth M., Shoreline . . . . . . . . . . . . . . . . . . 4SECOND PLACE: 150 UWAJIMAYA GIFT CARDChocolate Peanut Butter Happiness PieAmanda R., Seattle . . . . . . . . . . . . . . . . . . .6THIRD PLACE: 50 UWAJIMAYA GIFT CARDMacDonald’s Magical Vegan ChiliNathan M., Seattle . . . . . . . . . . . . . . . . . . . . 7HONORABLE MENTION: 25 SEA WOLF GIFT CARDOrange Lemon Olive Oil CakeAnita R., Seattle . . . . . . . . . . . . . . . . . . . . . 8Easy Peachy DessertJudith G., Seattle . . . . . . . . . . . . . . . . . . . . . 9Chocolate Upside-Down CakeKine Y., Seattle . . . . . . . . . . . . . . . . . . . . . 10Best Gazpacho RecipeLiz G., Seattle . . . . . . . . . . . . . . . . . . . . .12Grandma’s Swiss SteakAmanda M., Seattle . . . . . . . . . . . . . . . . . . . 15Other Top Recipes . . . . . . . . . . . . . . . . . . . 162SEATTLE CITY LIGHT
Cookin’ with Kilowatts ContestSeattle City Light challenged all home cooks, foodies or anyone who just caresabout the environment to submit a favorite recipe using a cleaner, greener moreenergy efficient cooking method than a traditional oven or stovetop.This cookbook is full of amazing recipes that did just that: made great food whileusing less energy and saving money.Thank you to our 2018 partners! Typical appliance costsAPPLIANCETEMPERATURETIMEENERGYCOST*Electric oven350 F1 hour2.0 kWh25 Toaster oven425 F50 minutes.95 kWh12 Crockpot200 F7 hours.7 kWh9 Microwave ovenHigh setting15 minutes.36 kWh5 Solar ovenHotVariesSunFreeRice cookerRegular30 minutes.7 kWh4 Instant Pot High setting15 minutes.36 kWh5 2018 COOKIN’ WITH KILOWATTS COOKBOOK 3
#1FIRST PLACEChick2 CurryElizabeth M.Shoreline4SEATTLE CITY LIGHT
“A healthy and easy curry with both chicken andchickpeas. Serve over quinoa or brown rice.”Preheat Instant Pot , and select sauté.Once hot, add the oil, onion, and chicken pieces. Stir periodically, cookingfor about 2 minutes.Add bell pepper, garlic and sauté about 2 minutes more until onions aretranslucent and starting to brown.Add the curry powder, stir.Add the chickpeas, tomato with juice, corn, broth, and salt.Stir in cayenne (if desired).Secure the Instant Pot lid and ensure that the vent it turned to “sealing.”1 large chicken breast, cut to1/2 inch cubesCancel the sauté setting. Select manual, and set to cook at high pressurefor 7 minutes.2 T olive oilOnce cooking is complete, use a natural release. This will take about30 minutes.1 small green bell pepper, dicedOpen lid, stir. Stir in lime juice and cilantro leaves.1 onion, diced2 large garlic cloves, minced2 T yellow curry powder2 15 oz cans chickpeas (garbanzobeans) rinsed and drained1 14.5 oz can fire roasted dicedtomatoes with juice1 14.5 oz can corn, rinsed1 C vegetable or chicken broth2 tsp of saltDash of cayenne spice (optional)11 minutesin an Instant Pot Juice of 1 lime2 T cilantro leaves, washedand chopped2018 COOKIN’ WITH KILOWATTS COOKBOOK 5
SECOND PLACE#2Chocolate Peanut ButterHappiness PieAmanda R.Seattle25 Oreo cookies5 T of butter for crust, plus1 stick for filling1.5 C of peanut butter for filling,plus 2 T for topping1/2 C powdered sugar1 tsp vanilla1 C semi-sweet chocolate chips1/2 C whipping creamMake crust: Crunch up most of a package of Oreo cookies (about 25) asfine as possible by hand or in a food processor. Melt 5 tablespoons ofbutter in the microwave. Mix together butter and cookie bits and press intothe bottom of a 9” pie pan using the bottom of a flat surfaced cup or cupmeasure. Freeze 10 min and then place in the refrigerator while you makethe filling.Make filling: Mix 1.5 cups peanut butter (creamy is our favorite) with 1stick of unsalted butter (or salted butter if using unsalted peanut butter),1/2 cup powdered sugar, and 1 tsp vanilla until smooth. This can be donequickly using a stand mixer with paddle or more slowly by hand, eitherworks. Fill cookie crust with peanut butter mixture and place back in fridge.Make chocolate top: Add 1 cup semi-sweet chocolate chips (buy goodones!) and 2 tablespoons of peanut butter (definitely creamy) and 1/2 cupwhipping cream to a microwavable bowl. Microwave in 20-30 second burststo melt chocolate. Watch carefully and stir often so as not to burn chocolate.Mix well and spread on top of the peanut butter layer.Refrigerate for an hour or two to chill and set. Enjoy!About 1 minutein a microwave6SEATTLE CITY LIGHT
THIRD PLACE#3MacDonald's Magical Vegan ChiliNathan M.SeattleFinely chop the veggies.2 stalks of celeryAdd all ingredients to the Instant Pot .2 carrotsAdd 2 cups of water to the pot.1 onionCook on high pressure for 15 minutes, and release pressure naturally.1 bell pepper1 jalapeño2 cans kidney beans (dark or light)1 28 oz can diced tomatoes1 C quinoa3 T chili powder1 T cumin1 T oregano1 tsp salt1 tsp pepperA dash of cayenne or moredepending on how spicy you likeyour chili!15 minutes inan Instant Pot 2018 COOKIN’ WITH KILOWATTS COOKBOOK 7
GIFT CARD WINNEROrange Lemon Olive Oil CakeAnita R.Seattle2 C flour1 T baking powderPinch of salt3 large eggs1 1/4 C sugar1 C olive oil1/2 C whole milk2 T brandy, 2 T orange liqueur(triple sec, Cointreau etc.)2 T lemon zest2 T orange zest1/2 C orange juice(fresh-squeezed if available)Preheat the toaster oven to 325º F and grease a 9x5 inch loaf pan.Whisk flour, baking powder, and salt together in a medium bowl.In a separate larger bowl, whisk the eggs with 1 cup of the sugar (or usean electric mixer). Whisk or beat in the olive oil, milk, liqueur and brandy,lemon and orange zests, and 1/4 cup of the orange juice.Add the dry ingredients and whisk or beat to combine.Pour the batter into the loaf pan and bake for 1 hour, plus 5 or 10 minutes,until a knife or toothpick inserted into the center comes out clean.Let the cake cool in the pan on a rack until it’s cool enough to handle; thenrun a knife around the edge of the cake and flip it out of the pan onto therack to finish cooling. When it’s cooled, flip it right side up.Mix the remaining 1/4 cup sugar and 1/4 cup orange juice together andbrush the glaze over the top of the cake.About 1 hourin a toaster oven8SEATTLE CITY LIGHT
GIFT CARD WINNEREasy Peachy DessertJudith G.Lake Forest ParkEmpty can of peaches into a 2 quart crockpot.Top with the oatmeal mix.Cut butter into small cubes and add on top of cookie mix.Cook on high for 2 hours.Serve warm with whipped cream or vanilla ice cream.1 29 oz can sliced peaches(in heavy syrup)1 17.5 oz package oatmealcookie mix1 stick (4 oz) butter2 hoursin a crockpot2018 COOKIN’ WITH KILOWATTS COOKBOOK 9
GIFT CARD WINNERChocolate Upside-Down CakeKine Y.Seattle1 1/2 C of all-purpose flour1/2 C white sugar4 T unsweetened cocoa powder1 tsp baking soda1/2 tsp salt (optional)1 tsp cinnamon1/3 C vegetable oil1/2 tsp vanilla1 T vinegar3/4–1 C waterPowdered sugar, berries, or anyother desired toppingsAdd all of the dry ingredients together in a bowl—flour, sugar, cocoapowder, baking soda, salt (optional) and cinnamon.Mix ingredients with a whisk.Add the wet ingredients to the bowl—oil, vanilla, vinegar, and water.Pour the mixture into the rice cooker.Now, depending on which rice cooker you use, the cook times will bedifferent. It took me about 30 minutes to cook mine.When the toothpick comes out clean, bring the bowl out of the ricecooker to cool for 5 minutes.Flip the cake and add whatever toppings please you. I added berries,powdered sugar, and shredded coconut.Enjoy!About 30 minutesin a rice cooker10SEATTLE CITY LIGHT
2018 COOKIN’ WITH KILOWATTS COOKBOOK 11
GIFT CARD WINNERBest Gazpacho RecipeLiz G.Seattle2 pounds ripe red tomatoes, coredand roughly cut into chunksCombine tomatoes, pepper, cucumber, onion and garlic in a blender, blendat high speed until very smooth, at least 2 minutes.1 Italian frying (Cubanelle) pepperor another long, light greenpepper, such as Anaheim,cored, seeded and roughlycut into chunksWith blender on, add the vinegar and salt, slowly drizzle in the olive oil.The mixture will turn bright orange or dark pink and become smooth andemulsified, like a salad dressing. If it still seems watery, drizzle in moreolive oil until texture is creamy.1 cucumber, about 8 inches long,peeled and roughlycut into chunksStrain the mixture through a strainer or a food mill, pushing all the liquidthrough with a spatula or the back of a ladle. Discard the solids. Transferto a large pitcher (preferably glass) and chill until very cold, at least 6 hoursor overnight1 small mild onion (white or red),peeled and roughlycut into chunksBefore serving, adjust the seasonings with salt and vinegar. If soup isvery thick, stir in a few tablespoons ice water. Serve in glasses, over iceif desired. A few drops of olive oil on top are a nice touch.1 clove garlic2 tsp sherry vinegar, more to tasteSalt1/2 C extra virgin olive oil, moreto taste, plus more for drizzlingA few minutesin a blender12SEATTLE CITY LIGHT
2018 COOKIN’ WITH KILOWATTS COOKBOOK 13
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GIFT CARD WINNERGrandma's Swiss SteakAmanda M.SeattleIn a large plastic bag, combine flour, salt and pepper.2 T all-purpose flourAdd the steak pieces and toss to coat.1/2 tsp saltPlace onion in a greased crockpot.1/4 tsp black pepperTop with steaks, celery and tomato sauce.1 1/2 lbs boneless beef (roundsteak cut into 6 pieces)Cover and cook on low for 6-8 hours or until meat is tender.1 medium onion, sliced1 celery, cut into 1/2" slices2 14.5 oz cans tomato sauce6-8 hoursin a crockpot2018 COOKIN’ WITH KILOWATTS COOKBOOK 15
EROTHOT PIPESRECSpeedy Breakfast BurritoCourtney Y.Seattle3 lbs fresh tomatoes, sun-ripened,organic heirloom varieties1 small jalapeño1 whole Walla Walla sweet onion12 cloves fresh garlic1 small bunch cilantro1/2 C fresh lime juice1/2 C red wine vinegar“Make this breakfast burrito in less time than you’llwait in line at a taco truck!”Place bacon on a plate between a double layer of paper towels andmicrowave for 2 minutes or until desired crispiness. It will continue tocrisp after cooking. Set aside.Crack the egg into a 4 inch ramekin or plastic microwave egg cookingcontainer. Add milk and use a fork to scramble. If using a ramekin,cover with a small plate and microwave for 90 seconds. Set aside.Place tortilla on a plate, sprinkle cheese on top and microwave10-15 seconds until cheese is melted.Top tortilla with cooked egg and bacon and salsa/hot sauce as desired.Wrap and enjoy!Note: remove containers from microwave carefully as they can becomevery hot.About 4 minutesin a microwave16SEATTLE CITY LIGHT
Nuked EggsWalker H.SeattleSpray oil on the inside of a coffee mug.Add ingredients and stir.Microwave for 1 minute at normal power.Stir.Microwave for another minute.With a clean spoon, pop the egg cylinder out of the mug onto your plate, andsplit it in half so the inside can cool a bit before you eat it.2 eggsAdd whatever you like toscrambled eggs, for example:1 T salsa1 diced green onion1 T diced bell pepper1 T diced tomato1 T shredded cheddar cheese1 tsp bacon bits1 tsp hot sauceAbout 2 minutesin a microwave2018 COOKIN’ WITH KILOWATTS COOKBOOK 17
Super Simple Tuna PastaAlicia E.Seattle10 C salted water16 oz bowtie (farfalle) pasta2 7 oz cans albacore tuna, drained2 T extra virgin olive oil1/4 C capers1/4 C shredded Parmesan cheeseSalt and pepper to tasteFill the electric pressure cooker pot with 10 cups of salted water.Put the bowtie pasta in the water.Close the pressure cooker lid and set for five minutes on high, accordingto manufacturer’s directions.Meanwhile, place the albacore tuna, olive oil, and capers in a large bowl.Break the tuna into bite-size chunks with a fork.When the five minutes is done, open the valve for a “quick release”.Drain the pasta, then place it in the bowl with the tuna.Mix the tuna, oil, and capers in with the pasta. Salt and pepper to taste.Sprinkle cheese on top and serve.About 2 minutesin a pressure cooker18SEATTLE CITY LIGHT
Tropical ToastLevi T.SeattleToast two slices of bread.2 slices of seeded breadMash avocado in a bowl and season with lime juice, cayenne and salt.1 avocadoMix to combine.1/4 C chopped pineappleSpread avocado mix on toast and top with pineapple and cilantro forgarnish.1 T lime juice1 T chopped cilantroPinch of cayennePinch of saltA few minutesin a toaster2018 COOKIN’ WITH KILOWATTS COOKBOOK 19
Crunchy Taco CupsFaye M.Seattle1 lb ground beef, browned anddrained of fatCombine the beef, seasoning mix, diced tomatoes and jalapeñoin a bowl. Mix well.1 envelope taco seasoning mixIn a mini muffin pan, line each muffin cup with a wonton wrapper.1 10 oz can diced tomatoes andchilies, drained1 jalapeño diced1 2.25 oz can sliced black olives24 wonton wrappersSpray with canola oil.Add 1 tablespoon of beef filling to each wonton wrapper and top withcheese.Bake at 370º F for 8-10 minutes, until hot and golden brown.Top with sour cream and enjoy!1 C cheddar cheese8-10 minutesin an air fryer20SEATTLE CITY LIGHT
Spanish GazpachoAnne A.SeattleClean and roughly chop the tomatoes into quarters. Add them to ablender and turn them into a liquid sauce.1/2 C extra virgin olive oilPass this sauce through a fine sieve to remove pieces of skin andseeds. Return to the blender.Half of a stale baguetteCut the bread into small pieces and add them to the blender.Let them rest for about 10 minutes.Salt to taste2 lbs of ripe tomatoes.1 clove of garlicPeel the garlic and remove the center. Add it to the blender.Add the extra virgin olive oil and salt.Blend the sauce and bread until the soup is creamy.Put the gazpacho in the fridge to let it cool for at least a couple of hours.Serve cold in individual bowls with a drizzle of extra virgin oil.(Optional) Sprinkle serrano or Iberico ham shavings that you have cookedfor 10 seconds in the microwave.(Optional) Add a boiled egg.A few minutesin a blender2018 COOKIN’ WITH KILOWATTS COOKBOOK 21
Chicken, Strawberry,and Red Onion SaladMolly A.Seattle5-6 C baby salad greens(spinach, arugula, kale, etc.)1 roast chicken from the market(any flavor)1 red onion1 quart strawberriesSalad dressing of choice: poppyseed, green goddess or balsamicvinaigrette are all delicious22SEATTLE CITY LIGHTTear chicken into bite-sized pieces, discarding skin and bones.Slice onion into thin rings.Hull and slice the strawberries.Assemble the chicken, strawberries and red onion rings on topof the salad greens. Top with salad dressing.
Italian Chopped Saladwith Basil VinaigretteCallan C.SeattleFor salad:To make the dressing, combine the basil, garlic, shallot, vinegar, andsalt in a food processor.While the food processor is running, slowly pour in the olive oil andcontinue to process until the mixture is smooth and blended.2 medium heads of romainelettuce, chopped1/2 medium head of radicchio orred cabbage, thinly sliced1/2 red onion, thinly slicedTaste and add additional salt and pepper if needed.1 pint cherry tomatoes, halvedIn a large mixing bowl, combine the lettuce, radicchio, onion, tomatoes,bell pepper, chickpeas, olives, mozzarella, and salami.1 red bell pepper, thinly slicedAdd vinaigrette to taste and toss gently (you will probably have someleftover).Serve immediately and enjoy!1 can chickpeas, rinsed anddrained1/2 C Kalamata olives, halved8 oz fresh small mozzarella balls(ciliegine), halved5 oz salami, slicedFor vinaigrette:2 C packed basil leaves1 clove garlic, chopped1 small shallot, chopped2 T red or white wine vinegar1 tsp coarse saltA few minutes ina food processor1/2 cup olive oilFreshly ground black pepper,to taste2018 COOKIN’ WITH KILOWATTS COOKBOOK 23
PAGE FROM SEATTLE CITY LIGHTHOLIDAY COOKBOOK 196924SEATTLE CITY LIGHT
Baked HalibutRuth E.SeattleSpread lemon juice over fish.1 fresh halibut filletDot with butter.1 T lemon juiceSprinkle ginger, salt, and pepper on fillet.1 T butterBake in toaster oven at 400º F for approximately 10 minutes,until fish flakes easily with fork.1 tsp ground gingerGarnish with chopped parsley, basil or cilantro.Parsley, basil or cilantroSalt and pepper to tasteAbout 10 minutesin a toaster oven2018 COOKIN’ WITH KILOWATTS COOKBOOK 25
Solar RatatouilleMB A.Seattle2 T olive oil1 medium onion, chopped3-4 cloves garlic, finely chopped1 whole roasted red pepper,chopped (fresh, or from a jar)1 8 oz can tomato pasteSalt and freshly ground blackpepper1 small yellow squash, sliced 1/4inch thick1 small zucchini, sliced 1/4 inchthick2-3 small potatoes (baby YukonGold, or Red Bliss, or Blue), sliced1/4 inch thick1 small eggplant, sliced thickerthan the other veggies3-4 sprigs thyme, leaves removed2-3 hoursin a solaroven26SEATTLE CITY LIGHT“The traditional French ratatouille recipe is a stew.Mine is adapted from Rachel Ray’s recipe, andcomposed in a similar manner to Remy’s version inthe Disney Pixar movie, Ratatouille.”Set up your oven and preheat in the sun. A dark-colored casserole works best.Lay the eggplant on a baking sheet, and salt each side. Let it sit until thewater is drawn out.Place a large skillet over medium-high heat with 2 tablespoons of olive oil.Add the onion, garlic and roasted peppers to the pan and cook until theonions begin to get tender, 4-5 minutes.Set up a food processor or blender and add the contents of the pan.Add in the tomato sauce and puree everything together (it should be aboutthe consistency of thin tomato sauce).Season with salt and pepper and pour the mixture out into the bottom of acasserole dish or an oven-safe sauté pan.Swirl your dish around so that the bottom is evenly coated with the sauce;then arrange your veggies on top in a spiral pattern, alternating each veggietype, until you’ve filled the pan.Sprinkle the thyme leaves over the top along with some salt, pepper and adrizzle of olive oil.Cover, and place the whole pan into the oven. Bake until the veggies aretender (may be as long as 2-3 hours in a solar oven).Serve the ratatouille over polenta or rice, or with a nice, crusty artisan bread.
2018 COOKIN’ WITH KILOWATTS COOKBOOK 27
Chicken Chili StewCatherine S.Seattle3 chicken breasts,diced into 1/2" pieces1 C diced white onions1 medium green bell pepper, diced2 garlic cloves, minced2 T canola or other vegetable oil2 14.5 oz cans ofdiced tomatoes1 15 oz can kidney beans, drained3/4 C Pace Picante sauce, mild1/2 tsp salt1/2 tsp sugarAdd 2 tablespoons of oil to the crockpot set on high heat.Stir the chicken, onions, green bell peppers, garlic until slightly browned,for 5 to 8 minutes.Add the remaining ingredients and simmer for 30 to 45 minutes on lowheat. Stir occasionally.Ladle into bowls and top with condiments.Suggested condiments:Shredded cheddar cheeseGreen onions, slicedAvocados, diced into 1/2" piecesSour cream30 to 45 minutesin a crockpot28SEATTLE CITY LIGHT
Fruity Flank Steak DinnerPam N.SeattlePut steak in slow cooker, sprinkle cumin over meat, add salsa and cook onlow heat in crockpot for 8 hours.Serve with yellow rice and black beans for an easy, healthy meal.1-2 lbs flank steak1/4 T cumin for each lb of flanksteak1 C fruited salsa per lb of flanksteak (I like Costco mango salsa),lightly drained8 hoursin a crockpot2018 COOKIN’ WITH KILOWATTS COOKBOOK 29
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Hazelnut Chocolate MousseCrissy G.SeattleTo make hazelnut milk: Take 1 cup hazelnuts soaked for 3 hours in 3 cupsof water. Place hazelnuts and water in blender (I used a Vitamix) and blendvery well. Strain through nut milk bag.To make almond butter: Take 2 cups of almonds (not soaked, dry) andprocess in food processor, adding 2 tablespoons of olive oil towards theend. Process until smooth.You can opt to use store bought nut milk and nut butter to simplifythe preparation. Use other n
2018 COOKIN’ WITH KILOWATTS COOKBOOK 5 1 large chicken breast, cut to 1/2 inch cubes 2 T olive oil 1 onion, diced 1 small green bell pepper, diced 2 large garlic cloves, minced 2 T yellow curry powder 2 15 oz cans chickpeas (garbanzo beans) rinsed and drained 1 14.5 oz can fire roasted diced tomatoes with juice 1 14.5 oz can corn, rinsed
SAP has developed a new radio frequency (RF) concept. This RF cookbook helps developers to begin working in the RF framework. It answers frequently asked questions and helps to avoid common errors. This RF cookbook also provides some useful tips about the standard layout and screen structure that should be applied in the standard transactions.File Size: 299KBPage Count: 59Explore further[PDF] SAP EWM RF Cookbook - Free Download PDFdlscrib.comEWM RF Cookbook SAP blog of John Kristensenjksap.wordpress.comRF Cookbook - Part I Description - SAP Communityarchive.sap.comRF Cookbook - Part I Descriptiondocshare01.docshare.tipsSAP EWM RF Framework - SlideSharewww.slideshare.netRecommended to you based on what's popular Feedback
SIDE SEWERS DPD Director's Rule 2-2006 SPU Director's Rule 01-06 6 ¶ City of Seattle Side Sewer Code (Seattle Municipal Code Chapter 21.16). ¶ City of Seattle Stormwater, Grading and Drainage Control Code (Seattle Municipal Code Chapter 22.800 -808). ¶ City of Seattle Environmentally Critical Areas Ordinanc e (Seattle Municipal Code Chapter 25.09).
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KJ Williams City of Seattle Edward B. Murray, Mayor Seattle LGBT Commission Recommendations for Seattle 2035 Comprehensive Plan Draft: Growth and Equity Public Review Draft Mayor Edward B. Murray Seattle City Council Diane M. S
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How To Cook (use this Arduino cookbook) What Is This Cookbook? This Arduino circuits and programming instruction guide is organized into a "cookbook" style layout. The cookbook illustrates how to create and write various arduino based circuits and programs. These instructions are organized into "Recipes" or instruction guides that can be
Due to the diverse and exciting area, Seattle brings in more than 8 million visitors a year. With the wide intake of tourists that travel along the Seattle ground, there are 12,570 hotel rooms in Downtown Seattle alone. Interesting Facts about Seattle: Seattle was the first American city to put police on bicycles.
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