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Mushroom Tempeh Stroganoff August 16, 2016

Filed under: Uncategorized — misscilicia @ 10:39 pm

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I had bought too many mushrooms (First time for everything…) and was wondering what to do with them, when suddenly the thought of stroganoff just flew into my brain. Decision made! While I’ve made it many times, it had been a while and it is one of my very favorites. It is made from ingredients found in most pantries, and like most of my best recipes, it is quick and easy.

Ingredients:

5-6 mushrooms thinly sliced

¼ to ½ cup tempeh, diced

¼ red onion, thinly sliced

2-4 cloves garlic, diced

About ½ cup sour cream

2or 3 tablespoons peanut oil

¼ cup or so white wine for sautéing

Black pepper, salt, dill, and mustard powder, to taste.

Heat pan to a medium heat with oil. Add onion and sauté a few minutes. Add tempeh and mushrooms. Add wine and more oil as needed. Add garlic and spices. Cook about 8-10 minutes. Turn low and stir in the sour cream. Let simmer to let the flavors blend. Serve over pasta or a grain. This is great with garlic bread and a salad.

 

Enjoy!

 

Zucchini Bread July 28, 2016

Filed under: Cooking,guides — misscilicia @ 3:37 pm
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Well, it’s that time of year again, and I have the most prolific zucchini plant I’ve ever grown this year. It’s even grown into the neighbor’s garden! I have to keep moving it back it back to its own space. So, of course I had to make some zucchini bread. And, here’s the recipe.

 

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Ingredients:

1 1/2 cups flour

½ cup oats

½ cup organic sugar

2 teaspoons baking powder

1 teaspoon baking soda

1-2 teaspoons vanilla

¼ cup cooking oil

6 tablespoons flax seeds

2 cups almond milk

2-4 tablespoons sesame seeds, optional.

 

Mix together the dry ingredients. Put the milk and flax seeds in a blender and blend a few moments. Pour into dry ingredients, along with the oil. Mix well, and pour into a well-oiled bread pan. Sprinkle the top of the loaf with sesame seeds, if desired. Bake at 350 for about a half-hour, or until done.

ENJOY!

 

 

 

Black Bean Dip May 7, 2016

Filed under: Cooking,guides,Homes — misscilicia @ 10:17 pm
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Yummy Black Bean Dip

My office just had its first art of the year. (My “day-job” is a Realtor.) It was a blast and I had a lot of fun. The first Farmer’s Market of the year was held at the same time. As a veggie addict, I was thrilled. Since it was eve of Cinco de Mayo, I made a black bean dip for the Art Walk and served it with corn chips. I made a large bowl and it all disappeared quickly. I make beans from scratch, but if you wish, you can use canned beans. Pinto beans would work well too, but since black beans are my favorite, I used them. They have an astonishing nutritional profile, besides being delicious. This makes up really quickly, once the beans are cooked. And, here’s my recipe.

Ingredients:

 2 cups black beans

¼ to ½ red onion, depending on your taste, diced

2-3 cloves garlic, diced

Cumin, oregano, salt and pepper to taste.

Lot of cilantro, if you like it.

Salsa or Salsa Verde to taste

1 small container of sour cream

 Directions:

Put beans in food processor, or smash them with a fork. Add the rest of the ingredients and mix well. That’s it—you’re done!

 

ENJOY!

 

Spinach Colcannon April 2, 2016

Filed under: Cooking,Uncategorized — misscilicia @ 10:39 pm
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As is often the case, this recipe was inspired by my need to use up some food before it went bad. I had a big bunch of spinach (It was on sale—I couldn’t resist.) and I had some left-over mashed potatoes that were nearing their expiry date. Thinking about spinach, I remembered that creamed spinach used to be one of my favorite dishes. An idea began to be born…  And here’s the recipe:

 

Ingredients:

A bunch of spinach, steamed (Save the steaming water.)

2 Tablespoons, or as needed, olive oil

1/4 or so cup diced garlic and onion

Spices to taste, such as salt, pepper, cayenne, oregano, and thyme

2 tablespoons flour

½ cup soy milk

As much of the water from steaming the spinach as needed

2 cups or so leftover mashed potatoes

 

Directions:

Heat the oil, then sauté the garlic and onion in an oven-proof frying pan. When they are browned and smelling good, add the flour slowly and whisk it into the oil. (A fork works fine if you don’t have a whisk.) Slowly add the milk and the spinach water, alternating between them and whisking the mix. When thickened, add the spinach and stir. Add spices. Cook a few more moments, then spoon the mashed potatoes on top and smooth out. Place in oven at 350 and bake until golden brown, about 20 minutes. You can top with cheese or bread crumbs the last 10 minutes, if desired.

ENJOY!

 

 

Cheese & Veggie Quesadilla March 27, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 12:38 am
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Quesadilla

 

Cheese & Veggie Quesadilla

A quesadilla is my fallback meal when I’m too hungry to cook anything that takes more than 10 minutes. Another great thing about them is that I can get a lot of veggies in one. I do loooove my veggies. The ones I add depend on the season and the contents of my veggie drawer. I dice the veggies and they cook a bit as the cheese melts. I always start with red onion and a clove of garlic. Tomato, zucchini, spinach, bell pepper, olives and tomatillos are some good veggies to add. You can serve it with some leftover beans and/or rice too, if you have some on hand. I usually favor pepper jack cheese, but last time I tried queso, the traditional Mexican cheese. It was very good. Vegan cheeses works well too.

INGREDIENTS:

1 whole wheat tortilla

¼ to ½ diced veggies of your choice

3 or 4 slices cheese, thinly sliced

1 Tablespoon olive oil

Optional: Salsa and avocado

 

DIRECTIONS:

Heat oil on medium in pan for a few minutes. Put in tortilla and heat on one side. Flip over and put cheese and veggies on one side and fold in half. Sautee on one side until crisp, then turn over and cook until the other side is crisp. Cut into quarters and top with salsa and sliced avocado, if desired. Plate and eat.

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Quesadilla

ENJOY!

 

Cream of Potato Soup February 14, 2016

Filed under: Cooking,guides — misscilicia @ 6:57 pm
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I was surprised when I realized that I had not ever posted this soup recipe before now. This is what I call my “magic” soup because it’s what I crave when I don’t feel good, and it always makes me feel better. It’s kinda my vegetarian version of chicken soup. Lately, I’ve been experimenting with adding in different veggies. Now I add the broccoli and cauliflower stalks to the potatoes, which is a good way to use them up. I’ve also been adding other root veggies, like sweet potatoes. This takes about ½ hour to prepare.

Ingredients:

1 cup water

1 cup milk. I like almond or soymilk for this

2 potatoes

1 sweet potato (This gives it a lovely golden color.)

1-2 cups broccoli and/or cauliflower stalks. This is not necessary if you don’t have any on hand.

1 tablespoon veggie bouillon

Spices to taste. I use salt, pepper, oregano, thyme, and rosemary.

Grated cheese, optional

1 Tablespoon miso

½ cup nutritional yeast

These last two ingredients are very important. If you don’t have any miso or yeast, you should go get some! They are what makes the soup so tasty and also healing.

Directions:

Cut veggies very small, so they cook quickly. Add to pan with water. Add the bouillon and spices. Cook about 20 minutes or until tender. Place in blender along with the yeast and milk and blend until smooth. Now add the miso. Miso loses all its nutrition if boiled, so always add it last.

Pour the soup in a bowl and add cheese if desired.

 

ENJOY!

 

 

 

Roasted Veggies with Toasted Pumpkin Seeds over Spinach February 4, 2016

Filed under: Cooking,guides — misscilicia @ 1:09 am
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Roasted Veggies with Toasted Pumpkin Seeds over Spinach

This recipe was inspired by the fact that—yes, I confess–I am a vegetable junky and always get carried away when I go to the store. I am well known in the produce section. Roasting is one of my favorite ways of cooking my veggies. Since I was using the oven anyway, I decided to roast some pumpkin seeds at the same time. WARNING! Roasted pumpkin seeds are highly addictive, so don’t make more than one serving at a time, or you will be wondering how you ate so many of them. This is very quick to prepare.

Ingredients:

1 cup of mushrooms, Brussel sprouts and sweet potato, cut into small pieces

1-3 cloves garlic, minced

2-3 tablespoons olive oil

½ cup pumpkin seeds

As much spinach as you want.

Your favorite spices. I usually add black pepper, salt, cayenne, rosemary, thyme, and everyday seasoning from Trader Joe’s.

Directions:

Add olive oil and spices to casserole dish. Stir, add veggies, except spinach. Bake at 350 for about 10-15 minutes, until browned. Put pumpkin seeds on cookie sheet and bake for about 5-6 minutes, until browned and smelling delicious. Place spinach leaves on plate. Top with roasted veggies, then the roasted pumpkin seeds.

 

 
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