Greenbird’s Blog

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Hungarian Mushroom Soup May 6, 2017

Filed under: Cooking,guides — misscilicia @ 7:54 pm
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I had this soup at a restaurant recently and liked it so much that I decided to learn how to make it myself. Like about everything I make, it’s quick and easy.

Ingredients:

About 10 mushrooms, thinly sliced

½ cup onion, diced

2-4 cloves garlic, to taste

2 cups veggie broth

2 cups almond milk

½ teaspoon dill

¼ teaspoon paprika

½ teaspoon mustard powder

Fresh parsley, to taste

Salt & pepper, to taste

Olive oil or butter for sautéing

 

Directions:

Sautee mushrooms, onion and garlic about 10 minutes. Add the broth and milk and stir. Add spices and simmer 20-30 minutes to blend the flavor. A green salad goes nicely with this soup.

 

Enjoy!

 

Veggie Calzones March 20, 2017

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

 

General Tso Tofu January 5, 2017

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

 

Garlic Soup January 28, 2013

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GARLIC SOUP

Raise your hand if you’ve been feeling under the weather. Okay, everyone put your hands down now. Remember, this is January. I personally think everyone should stay home and sleep through this month. But this modern world won’t let us, and so we go out there and we get sick. I’ve been fighting some sort of crud for a few weeks. I’ve had enough, so I declared war. Thus, this soup was created. It’s kind of my version of a flu shot.

  • 2 whole bulbs of garlic, minced
  • 1 tablespoon olive oil, or as needed
  • 3 cups veggie broth
  • 1 cup water
  • 1 cup spinach and/or kale
  • 1 Tablespoon miso
  • 1 bay leaf
  • Seaweed to taste
  • Oregano, thyme and cayenne to taste
  • Nutritional Yeast to taste

In a large saucepan or frying pan, sauté half the minced garlic until browned. Add veggie broth, water, and bay leaf. Let simmer about a half hour or so. Add rest of garlic, seaweed, and spices. Let simmer about 15-20 minutes, then add  the miso and spinach. Do not boil. Cover with lid and let simmer a few minutes until spinach is wilted. Your soup is done.  Pour some into your favorite bowl and sprinkle with yeast. This will send all those crud germs fleeing in terror!

Enjoy!