Greenbird’s Blog

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Dal April 6, 2020

Filed under: Cooking,guides — misscilicia @ 1:02 am
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DL2thumbnail_20200404_174916I’ve been cooking more than usual due to the pandemic and orders to shelter in place. Luckily, I always keep a lot of staples on hand, so I can usually make whatever I got in the mood for. The inspiration for this dish was finding a pack of naan bread on sale for $1.99. : )

 

 

 

 

Ingredients

  • 1 cup lentils, cooked (About ½ cup dry) 
  • 1 tablespoon avocado oil
  • 3 teaspoons cumin
  • 1 teaspoon cayenne 
  • ½ red onion, chopped
  • 2-3 garlic cloves, finely chopped
  • 2 inch piece fresh ginger root, peeled and finely grated
  • ½ tsp ground turmeric (I used fresh, but it’s hard to find.) 
  • ½ tsp sea salt
  • ½ tomato, chopped
  • 1 teaspoon veggie bouillon
  •  A few sprigs of cilantro
  • 2-3 teaspoons chopped jalapeno, diced, optional. (I like it hot!) 

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Directions:

Cook lentils, set aside.

Heat pan with oil while chopping the veggies. Add onion and cook for about 2 minutes, then add spices and remaining veggies to hot pan, stir. Add the lentils and stir some more.

Reduce heat and simmer for 10-15 minutes for the flavors to merge and mingle.

Serve with naan bread.

This is pretty quick to prepare and makes your home smell great.

 

ENJOY!

 

Mac and “Cheese” March 24, 2020

Filed under: Cooking,guides — misscilicia @ 1:36 am
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I saw this recipe on VegNews and modified it, as I do. I liked it well enough that I will make it again, and pretty often.

 

INGREDIENTS:

4 quarts water

1 tablespoon sea salt

8 ounces macaroni or penne pasta

¼ cup bread crumbs or panko 

2 tablespoons + 1/3 cup vegan butter

¼ red onion, peeled and chopped

1 cup sweet potato, peeled and chopped

1/4 cup carrots, peeled and chopped

3-4 cloves garlic, peeled and chopped

1 cup water

1/4 cup raw cashews

2 teaspoons sea salt

1/4 teaspoon black pepper

1/4 teaspoon Colemans mustard

¼ cup nutritional yeast

1 tablespoon lemon juice, freshly squeezed

1/8 teaspoon cayenne

1/4 teaspoon paprika

 

DIRECTIONS:

Cook the pasta. Set aside.

Place chopped veggies in a saucepan  and simmer for about 10-15 minutes, until tender.

Process the cashews, 1/3 cup margarine, yeast, mustard, lemon juice, black pepper, salt and cayenne in blender or vitamix . Add cooked veggie and cooking water to the blender and process until perfectly smooth.

Mix the cashew mix, pasta and veggies in a 9 x 12 casserole dish, sprinkle with the breadcrumbs, and paprika. Bake for 20-30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Enjoy!

 

 

 

 

A Different Pizza Recipe March 11, 2020

Filed under: Cooking,guides — misscilicia @ 5:18 pm
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PizzaDonethumbnail_20200310_190244

Ready to eat!

This was originally a recipe that called for a boboli crust, but I like making my own better. I used to make this all the time but forgot all about it until recently. This takes a bit longer than most of my recipes, but if you are short on time, you can get a pre-made crust.

Crust Ingredients:

2 cups flour

2 teaspoons baking power

1 teaspoon baking soda

1 teaspoon salt

Black pepper and garlic power to taste

½ cup olive oil

½ cup water m/l

 

Mix dry ingredients, then add oil. Stir in water until it forms a smooth dough. Knead lightly, then roll out. Brush on a bit of olive oil. Bake at 400 for about 10-15 minutes, until brown and the edges are crispy.

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Out of the oven

Topping Ingredients:

 

You can, of course, use whatever veggies you choose; these are my favorites.

One tomato, thinly sliced

Feta cheese

About 2 cups of veggies, such as

Red onion

Garlic

Mushrooms

Bell pepper

Black olives

 

Top pizza crust with tomato slices, then the feta, followed by the veggies. Reduce heat to 350 and return to oven for about 15 minutes.

Remove and enjoy!

 

Winter Tonic Recipe February 14, 2020

Filed under: Cooking,guides — misscilicia @ 1:07 am
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1gtthumbnail_20200210_075610I created this a few years ago, inspired by my love of ginger, and after experimenting a bit, came up with this recipe. While I have no proof, scientific or otherwise, I’m convinced that this drink is a cure-all, good for whatever cold or flu ails you.

I  usually have some made and in the fridge the winter months, but especially whenever I feel the possibility of maybe getting sick creeping in. It could be a placebo effect, but it seems to work for me. Plus, I just like the strong taste of it. I don’t follow strict measurements; I just use approximate according to what I have on hand and my mood.  It’s really versatile and you can add whatever else sounds good to you. I add rose hips when I have them.

I’ve lately started adding either honey or elderberry syrup after straining, as it is rather bitter without. But I also like it unsweetened to add to sparkling water or over ice. The possibilities of uses of this are endless. 

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INGREDIENTS:

 

4-5 ginger roots

4-5 turmeric roots

1 lemon/and or lime

4 cups water

Honey to taste (optional)

Elderberry syrup to taste (optional) 

 

Fill a saucepan with about 4 cups of water and start heating on medium on stove-top. Dice the first three ingredients above, place in pan, and bring to a boil. Turn burner on low and let simmer for 20-30 minutes. Turn burner off and let contents mostly cool.  Strain through a strainer into another container, If using honey, add while still warm.

ENJOY!

 

 

 

Minestrone Soup  February 3, 2020

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It’s officially soup weather! I’ve been making lots of different kinds lately, but recently realized that I had not made one of my favorites yet this year. I always make the beans from scratch but I won’t make you. 🙂

If you do want to make your own beans, but don’t think to start them the night before, there is a quick method. Cover the beans with water and bring to a boil. Then remove from the burner, and let them cool. This is the same as soaking them overnight and now will cook in a few hours. 

I include barley because I like the texture and chewiness of it and also because beans and grains together make a complete complex protein.

And to me, an added benefit of making the beans and simmering the soup is that it warms up the house and smells good. Make extra as it is even better the next day and is a great work lunch.

 

INGREDIENTS:

 2 cup uncooked beans, cooked, or two cans beans,

¼ cup barley

About ½ cup pasta. I used cut ziti.

Olive oil for sauteing 

About 2 cups of chopped veggies, your choice, but should include 2-3 cloves garlic and some red onion.

One can tomato sauce

Black pepper, salt, thyme, oregano, and cayenne to taste.

 

DIRECTIONS:

Saute the chopped veggies in the olive oil in a large pan until just tender. They will cook more. Add the beans, barley, tomato sauce, pasta and spices. Simmer for 20-30 minutes to let the flavors develop.  Serve with nutritional yeast and/or cheese.

 

ENJOY!

 

 

Top 10 Books of 2019 December 20, 2019

Filed under: guides — misscilicia @ 3:00 am
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My son’s post on his favorite books of the year. Perhaps you might enjoy reading it while supping.

Be Obscure Clearly

Screenshot_20191218-224948_Goodreads

My goal was to read 77 books this year, a number I kinda pulled outta nowhere but also it’s my birth year and also, I think, what you get when you read the number of books as the month number (ie 1 book in January, 2 in february, 3 in march, 4 in april, etc.) Despite enlisting some quick reads towards the end of the year (we meet again, Fred Saberhagen) I wasn’t able to reach that goal.  But 62 isn’t bad–and a couple of those books were omnibuses, so really it’s more like 66 or 67 anyway. At any rate, not a bad year!

As always, these are books that I read this year not necessarily that were published this year. I read much more nonfiction this year, and I enjoyed it, but as the order of this list shows, I’ll pretty much always prefer good fiction…

View original post 1,696 more words

 

Potato Veggie Brunch Casserole November 5, 2019

thumbnail_20191102_144237Too many tomatoes! Organic, lovely ripe tomatoes from my garden that I needed to use up. That was my inspiration for this recipe. I was invited to a Sunday brunch and was looking for a way to incorporate lots of tomatoes in a recipe. 

You don’t need fresh tomatoes, though. Whatever veggies you have on hand will be good.

I will admit, this recipe took more time than my usual ones, but it was worth it. All in all, from start to finish, it took about 2 hours. It also made the house smell good and heated it up nicely.

Ingredients:

2 tablespoons olive or avocado oil

1 large russet potato, sliced thinly

2-3 cups veggies, diced.  Red onions and garlic should be included

3 eggs, beaten

2 cups grated Monterrey jack cheese, grated

Spices, such as black pepper, salt, oregano, thyme, rosemary, marjoram, to taste

Directions:

Preheat a large frying pay with ½ the oil. Add sliced potatoes, cook on both sides until browned. Place in oiled casserole dish. 

Preheat oven to 400.

Add the rest of the oil to the same pan, then saute veggies until just tender. Add to casserole dish on top of potatoes. Pour beaten eggs over the veggies, then top with grated cheese.

Bake for about 20 minutes, until cheese is bubbly and starting to brown. Remove from oven, and let cool for about 10 minutes, then plate.

Serve with a salad, if desired.

ENJOY!