Since I’ve started becoming more conscious of my energy consumption, one thing that I’ve had to re-evaluate is the way I cook.  Being a person who derives tons of pleasure from cooking and baking, I have tended to use my oven on a frequent basis.  But what I’ve realized is that my oven is a dinosaur that requires huge amounts of energy to run.  Out of curiosity I began to research more energy efficient ovens, and was surprised to discover that there are virtually no Energy Star ovens!  This is why I’ve made an effort to change my cooking style by preparing more foods that require the use of small appliances, or no appliances at all.  I thought that it would be a good idea to share the changes I’ve made with you.

I make big batches of food like spaghetti sauce or chili that need to simmer for an extended period, and freeze them in meal sized portions.  This way, I avoid going through the same process multiple times, thereby avoiding having the burner on as much.  Also, I really appreciate that because I do this, I always have easy meal options for busy times.  All I do is take food out of the freezer in the morning.  By the time I get home, I simply heat it up.

There are so many small appliances that can produce delicious meals that are simple to prepare, and which don’t use nearly as much energy as the oven.  There are two that I use on a very frequent basis. One of them is my toaster oven.  Because of its small size, it takes much less energy to heat up. I use it to prepare all sorts of small meals and snacks that would otherwise be baked in the oven.  The second appliance I use, and which has become indispensable, is my Crock Pot. I generally spend a portion of my Sunday afternoon throwing together the ingredients for beef stew.  I just mix raw vegetables, browned beef, a bit of broth, red wine, and some seasoning together in the crock, and on Monday morning I pull it out of the fridge and turn it on.  I’m always thrilled to walk through the door at the end of the day to a cooked dinner and a great-smelling house. 

Rather than cooking meat in the oven, I like to slice chicken breast very thinly and throw it in a pot of boiling broth, adding broccoli, cauliflower, carrots, green onions, cilantro, and noodles (or some variant of this concoction).  This is a quick, filling, and delicious meal that simply requires boiling a pot for a few minutes, and has the added benefit of not requiring the addition of any fat whatsoever.   

The most effective way I’ve reduced my energy consumption in the kitchen is by eating more raw foods.  And, yes, this basically means more salads.  At first, I was turned off because I thought salads were boring or not substantial enough. But over time, I’ve learned to add protein and fat to my salads to create a full, one dish meals.  Some of my favourites are canned fish, shredded cheese, poached chicken, and fried or hard boiled eggs.  Aside from the benefits of conserving energy, substantially increasing the amount of raw foods I eat has also done great things for my health and outward appearance.

I love to bake just as much as I like to make healthy, wholesome meals.   Not only do I love the process, but I also love to indulge in the finished product.  The problem with this, of course, is that the oven is needed to make any baked food. One great alternative, however, is making no-bake treats.  There are tons of recipes available that often have the added benefit of being relatively simple, so it’s easy and fun for my son to get involved in the process of making them.  Rice Crispy Treats are a perennial favorite, as are no-bake cheesecake and frozen mud pies. But to get you started, here’s a recipe for peanut butter bars that my we can’t get enough of in my house (if you love peanut butter cups, you will love these):

    Peanut Butter Chocolate Bars

           1 cup graham crumbs
           1/2 cup melted butter 
                      1 cup icing sugar
           1/2 cup peanut butter 
           3/4 cups chocolate chips 
               2 tablespoons peanut butter  

Mix the graham crumbs, butter, icing sugar, and peanut butter until well blended. Press evenly into the bottom of an ungreased 9 inch square pan.

In a double boiler, slowly melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the bottom layer. Refrigerate until set, and enjoy! 

Finally, while for the most part I avoid using the oven, that doesn’t mean I never use it.  I just try to be conscious of my consumption and cook more of my meals using alternative methods.  But I still enjoy using my oven from time to time, and I still go on an annual baking binge over the holidays.  Because I make the effort most days, I feel no guilt about these things.  And I think that’s what it’s all about: making small changes.

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