Greenbird’s Blog

Go green with greenbird

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…

View original post 472 more words

Advertisements
 

Veggie Calzones March 20, 2017

Filed under: Cooking,guides,Uncategorized — misscilicia @ 5:51 pm
Tags: , , , , , , ,

thumbnail_IMG_20170319_184820067

 

calzone.jpg

 

 

Ingredients:

Veggie Filling:

2-4 cloves garlic, diced

¼ red onion, diced

2 mushrooms, thinly sliced

1 small roma tomato, diced

½ bunch spinach, washed and cut into small pieces

½ cup cheese, grated

Salt, pepper, oregano, thyme, cayenne, to taste

2-3 tablespoons olive oil

Paprika

Wrap:

2 cups flour

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1/3 cup canola oil

1/3 to ½ cup water

roll

Directions:

Saute veggies except spinach in pan about 10 minutes, add spinach and cover pan with a lid. Continue cooking for about 2 minutes or until spinach is wilted.

In the meantime, roll out dough into a circle until thin—a little thinker than a piece of paper. Carefully place dough onto oiled pizza pan and place the sauteed veggies and cheese into half of it. Fold dough over and pinch the edges together. Sprinkle with paprika. Pierce with fork. Bake at 400 for about 20 minutes or until edges are nicely browned. Let cool about 5 minutes, then slice and serve.

 

ENJOY!

 

PIZZA BREAD! March 14, 2017

pb

Yep, pizza bread is a thing. It is, in fact quite a good thing. My son and I made some for dinner last night. He is home for a nice, long visit, and we always have a great time cooking (and eating) together.

First you throw together a quick marinara sauce, then prepare the other ingredients while it is simmering. You can, of course, use a pre-made marinara sauce, but it’s not as good as homemade, and it really doesn’t take very long to make it from scratch.

This takes about an hour to prepare, so it’s a nice meal to make or a weekend. Plus, it make your home smell good.

sauce

Marinara Sauce:

1-3 cloves garlic, to taste, diced

¼ to ½ onion, to taste, diced. I prefer red onion

1 can of tomato sauce

Oregano, thyme, basil, parsley and salt & pepper, to taste

Saute the onion and garlic about 5 minutes, till browned. Add tomato sauce and stir. Simmer on low heat about 30 minutes, stirring occasionally. Add spices and cook a few more minutes.

veggies

Topping:

About ½ cup diced veggies. We used bell pepper, mushrooms, red onions, and tomato slices.

I also sautéed some tempeh.

½ cup, or to taste, grated cheese. I used pepper jack. My son added some yummy vegan cheese.

 

Baguette, sliced

 

Directions:

Top the sliced baguette with the marinara sauce, then the cheese, then the veggies. Bake at 400 degrees until the cheese is melty and bubbly, about 15 minutes.

 

ENJOY!

 

General Tso Tofu January 5, 2017

Filed under: Cooking,guides,Uncategorized — misscilicia @ 7:02 pm
Tags: , , , , , , , , ,

img_20161231_174900340

 

My son was up visiting for the holidays and found this recipe online for me. I modified it some, as I always do.It’s quick, easy and tasty.

 

Ingredients

1 block firm tofu

3 tablespoons olive or peanut oil

2 cloves garlic, chopped

1 to 2 tablespoons chopped ginger

2 tablespoons maple syrup (I used half maple syrup and half agave syrup.)

2 tablespoons tamari

1 tablespoon sweet chili sauce

1 tablespoon Sriracha sauce

¼ red onion, diceda

3/4 cup vegetable broth

Directions

Cube the tofu and add the oil to the pan and heat.

In a saucepan heat the oil. Add tofu and cook until they are golden brown and crispy. Add oil if necessary.

Stir in garlic, ginger, maple syrup, soy sauce, ketchup, Sriracha sauce, scallions and vegetable broth.

Let it cook until it thickens. If it gets too thick, add some water.

I served it over rice, and it would also be good over noodles.

 

Lentil Soup December 13, 2016

img_20161213_113406026

It has been very cold, so I’ve been making lots of different soups. Soups warm you up inside and out, and are very filling.

One of my basics that I make quite often is lentil soup. If you aren’t familiar with lentils, then I suggest that you google them, They are considered one of the world’s healthiest foods. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52)

I usually add a carrot, but I didn’t have any. I did, however have a sweet potato, so I used that instead. I’m flexible like that. 🙂 It was just as good. I had half of a tomato, so i threw that in, too,. You can start this soup simmering a few hours before you want to eat, and most of that time this takes is the soup cooking.

Ingredients:

2 cups lentils, rinsed

Water to cover, about 4 cups

Garlic and onion, diced, about ¼ cup

¼ to ½ cup carrot or sweet potato, diced

1/2 of a tomato, diced

1 teaspoon veggie bouillon

Bay leaf, salt, pepper, thyme, oregano, cayenne, to taste.

¼ to ½ cup cheese, optional

Directions:

Simmer lentils in water about 1 ½ hours, until almost tender, Add the rest of the ingredients and simmer about another 15-20, or until done.

Stir in cheese, if desired. This is good with corn bread and a salad.

 

Chocolate Coffee Biscotti October 15, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 11:07 pm
Tags: , , , , , , ,

img_20161015_155427674

 

These are an Italian breakfast cookie, made to be dunked into your morning cup of coffee. The name appropriately means twice-baked. It is a stormy autumn day and thus perfect for making the house smell good and baking something yummy. I have been invited to Sunday brunch tomorrow by a very nice new friend, and I am making these as a hostess gift. Sssshhh. Don’t tell her. 🙂

Ingredients:

1 2/3 cups flour

½ teaspoon baking soda

1 teaspoon baking powder

½ cup unsweetened cocoa

¼ teaspoon salt

½ cup sugar

 

1/3 cup canola oil

¼ cup brewed coffee

¼ cup almond or other plant based milk

 

¼ cup walnuts, chopped, optional

 

Directions:

Mix the dry ingredients well. Mix the next three ingredients together. Pour oil mixture into the flour and stir well. Add more liquid if needed. Add walnuts. This will make a soft dough. Half the dough and roll each out into 1” logs. Place on unoiled cookie sheet and bake at 350 for 20 to 30 minutes. It should still be soft when you take it out. Let rest for about 10 or 15 minutes. Cut into ½ “pieces and return to a 375-degree oven and bake for another 20 minutes. They should be crispy after baking the second time to hold up to being dunked. This makes about two dozen pieces.

 

ENJOY!

 

CACIO E PEPE September 2, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 5:55 pm
Tags: , , , , , , , , ,

IMG_20160902_104238922_HDR

The seasonal change in light has a big affect on me. I feel the change as the bright, brilliant summer light gives way to the softer, weaker sun of the autumn season. It leaves me feeling a bit melancholy and low-spirited. Does anyone else feel this way? This past Tuesday was when I felt the light sifting as another season slipped away. I have by now figured out ways to combat this feeling, by burning candles and stringing white lights all over inside, and I adjust pretty quickly.

The good thing about this change is that I feel like cooking and eating again. I’ve never had much appetite in the summer time and mostly just munch on whatever’s ripe in my garden. I made myself a new recipe last night and I think it came out well enough to share.  Like most of my recipes, it is quick and easy to prepare.

Ingredients:

6 oz. pasta

1 cup freshly grated Romano cheese

2 tablespoons butter, softened

2 tablespoons extra-virgin olive oil

Several fresh basil leaves, diced

About ¼ cup reserved pasta water

Salt and freshly ground pepper to taste. I also added a sprinkling of cayenne.

 

Directions:

Bring a large pot of water to boil.

While pasta is cooking, put the rest of the ingredients, except the pasta water, in a large bowl and mix well. When the pasta is done, drain, remembering to reserve some of the water, and add cooked pasta to the bowl and stir, adding enough water to help coat the pasta. Serve with French garlic bread and salad, if desired.

 

ENJOY!