Greenbird’s Blog

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Fried Green Tomatoes October 20, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 7:20 pm
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Even though I grew up in the South, I never had these as a child. I didn’t have them until I started gardening and had a lot green tomatoes that I needed to think of a way to use. Thus, this recipe was born. I like them so much that I’ve fixed them several times this year. This is quite fast and easy to prepare.

Ingredients:

1/4 cup flour

1/4 cup corn meal

salt, pepper, garlic powder, cayenne, to taste.

2 green tomatoes, thinly sliced.

1/4 cup almond milk.

Olive oil

Directions:

Heat the oil in a frying pan. Mix the first three ingredients with a fork. Dip the tomato slices in the milk, then in the flour mix. Place in hot pan, saute until crisp, then flip and saute the other side, This just takes a few moments for each side.

Plate and serve. I served this with a sliced lemon cucumber from my garden.

ENJOY!

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Yeti Hikes: Rocky Butte October 4, 2017

Filed under: Uncategorized — misscilicia @ 3:54 am

Are We There Yeti?

A long, long time ago (15,000 BCE) and for about 2000 years, floods that started in what is now Montana blasted all the way through everything in their path until they hit the Columbia River Gorge. (On their way they stole a lot of rich topsoil from places like Eastern Washington, leaving them fairly barren even today.) These floods weren’t hardly fucking around; what is now Portland was then under 400 feet of water. A lonely four volcanoes poked out from that swath of de-facto ocean. Those volcanoes are now known as Mt. Tabor, Powell Butte, Kelly Butte, and Rocky Butte.

rocky butte View of Mt. Hood from Joseph Wood Hill Park, top of Rocky Butte

Those floods pushed a lot of rocks into the northside of the Butte, granting the mountain its current (obvious) name. In the early 20th century, Portlandersr built a prison and quarry there, which lasted for a…

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Angel Hair Pasta with Tomatoes and Basil September 16, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 10:31 pm
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Pasta wth veggies

This has been my favorite meal this summer. I’ve made it a couple times a week. It’s unusual for me to make the same meal so often but it’s so good that I can’t get enough of it. It’s quick, easy and oh so tasty. I made this again last night and added some sautéed yellow squash. I like to slice a lemon cucumber from my garden for my salad. French bread would be good too. This makes good leftovers, if there are any. It’s good cold, too.

I grew the tomatoes and the basil for this dish. Wish I could grow pasta—just can’t find the seeds.  😊

 

 

Ingredients:

2 servings of angel hair pasta or pasta of your choice, cooked

1-3 cloves garlic, diced

¼ red onion, chopped

1 tomato, chopped

Basil, to taste, diced. I use about ¼ to ½ cup because I really love basil!

Directions:

Sauté the onion, then after a couple minutes, add garlic. Once it starts to brown, add the tomatoes and cook for 4-5 minutes, then toss in the basil and cook a few moments more.

Plate the pasta, top with the veggies. I like to sprinkle the pasta with nutritional yeast and a bit of good olive oil and stir in before I add the veggies.  

 

Enjoy!

 

 

 

Breakfast Bars August 31, 2017

Filed under: Cooking,guides — misscilicia @ 4:32 pm
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I saw a recipe on Facebook that inspired this recipe. Of course, being me, I’ve changed almost the whole thing. The inspiration for using flax seeds came when I accidentally knocked over the blender with the liquid ingredients and I added too much back in. I think it’s a happy accident, though; at least now that I have the mess mopped up.

Ingredients:

¼ cup sesame seeds

¼ cup pumpkin seeds

¼ cup walnuts, copped

½ cup oats

¾ cup dried mango

¼ cup dried ginger

1 Tablespoon flax seeds

1/3 cup water

¼ cup maple syrup

½ cup dried cranberries

Directions:

Roast the first four ingredients on parchment paper at 180 for 15 minutes.

Puree the next five ingredients. Combine everything in a bowl and mix. Pour into parchment lined pan and bake at 180 for 20 minutes. Let cool and cut into bars.

Enjoy!

 

Broccoli over Pasta topped with Peanut Sauce August 3, 2017

Filed under: Cooking,guides — misscilicia @ 10:50 pm
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Pasta

My garden is doing so excellently this year! I think it’s because I’ve been”sneak composting” Not supposed to compost where I currently live so I sneak outside early in the morning and bury my compost.  As a result, my soil is rich and full of worms and very happy. I’ve growing way more veggies than I can eat and so I get to share with friends. My broccoli just went crazy and I’ve been coming up with new ways to prepare it. This is probably my favorite way. This cooks up in about 15 to 20 minutes.

Ingredients:

1/4 to 1/2 cup chopped broccoli

2-3 cloves diced garlic

2 Tablespoons Housin sauce

1/2 cup peanuts

1/4 cup peanut butter

1/4 to 1/2 cup veggie sauce

1 tablespoon Olive oil

2 servings pasta–I like fettuccine

Directions:

Add olive oil to pan and heat. Add peanuts and garlic. Sautee until lightly browned and aromatic. Add veggie broth and Housin sauce and stir well. Simmer for a few minutes, then whisk in the peanut butter. Remove from heat. Steam broccoli and cook pasta. Drain and plate pasta. Add broccoli and top with the peanut sauce. (I also sauteed some tempeh to top the peanut sauce, which is optional. I love love tempeh and include it in many recipes.)

Serve and enjoy!

 

Roasted Zucchini/Yellow Squash July 31, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 8:41 pm
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This is my mom’s favorite zucchini recipe that she makes every summer. I have, being me, updated it. Either version is delicious. 

 My mom’s version:

Quarter the zucchini. Top with grated Parmesan. Roast in toaster over till done, about 20-30 minutes.

My Version:

Quarter the yellow squash. (The squash was ripe sooner that my zucchini–both are really good in this recipe.) Pour about a tablespoon of olive oil into baking dish. Add salt, pepper, thyme, oregano, fresh diced garlic, and cayenne. Add the squash and coat with the olive oil mix for 10-15 minutes. Roast in toaster oven for about 15 -20 minutes. Remove and add grated Parmesan cheese. (There are some good vegan parmesan cheeses these day, if you are so inclined.)  Return to toaster oven for about 10 minutes, until the cheese is all gooey and melted. Remove. I like to serve this over brown rice sprinkled with plenty of nutritional yeast. 

ENJOY!

 

 

 

Stuffed Peppers with “Cheesy” Sauce July 25, 2017

 

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Stuffed Peppers with “Cheesy” Sauce

It’s summer! I LOVE summer! Here in Oregon, summer is just right. The weather, the beauty all around us, the fresh fruits and veggies….Life just doesn’t get much better. My little garden is doing splendidly this year and I am eating a lot from it and sharing the extra. Since the broccoli, yellow squash and zucchini are abundant now—turn your back for a few hours and they grow like mad—I am coming up with new ways to prepare them. Thus, the inspiration for this recipe.  You can easily make as many stuffed peppers as desired. Just increase the ingredients accordingly.  If you haven’t tried a nutritional yeast sauce, you may be surprised how good it is. I have to make myself leave the kitchen so I don’t eat it all out of the pan. This recipe doesn’t take as long as it looks like. It’s maybe about 15-20 minutes hands on and makes for a nice company dinner.

Ingredients:

For the stuffing

1 bell pepper, any color, halved and de-seeded

1 cup cooked rice

¼ to ½ cup, to taste, diced red onion

2-4 cloves garlic

1 cup veggies, chopped fine. I used the above-mentioned ones.

Olive oil for the pan

 

For the “Cheesy” Sauce

¼ cup olive oil, earth balance, or a mixture of them both

About a ¼ cup flour. White works best.

About a ¼ to ½ cup nutritional yeast

About ½ cup mix of water and veggie broth

Salt, pepper, and seasonings to taste. I used thyme, oregano, and a bit of cayenne.

 

Directions:

Bake the pepper in a toaster or regular oven till tender, about 20-30 minutes. In the meantime, sauté the onions and the cup veggies till just tender, about 5-7 minutes. Add garlic towards the end. Set aside

Melt and/or heat the olive oil and earth balance in a frying pan. Add the yeast and whisk. Add broth water, whisk, Add spices. Continue whisking until thickened. Remove from heat.

Stuff the peppers with the rice/veggie mix, then top with sauce. Bake about 10 minutes.

Serve and enjoy!