Greenbird’s Blog

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Creamed Spinach March 29, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 12:41 am
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I did it again. Bought too many veggies. That’s my weakness. This time it’s spinach. Bought a big ol’ bunch and then had to think of how to use it all up. Reflecting on it, I remembered that many years ago I used to make creamed spinach that I liked, so I recreated my old recipe. I am pleased with it and will add it back into making it regularly. This cooked up in just a few minutes and I licked the pan clean when it was done. I topped this with sauteed tempeh.

 

 

 

 

INGREDIENTS:

1 bunch spinach leaves, washed and quartered

1 Tablespoon olive oil

1-3 clove garlic, diced

¼ cup red onion, diced

2 Tablespoons cornstarch

1/4 water

¼ cup veggie stock

¼ cup nutritional yeast

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

 

DIRECTIONS:

Heat oil in skillet, then add onion and garlic. Saute about 2-3 minutes. Mix cornstarch with water, mix very well until lumps are gone. Add to pan and stir, adding broth as it thickens. Add yeast and spices and stir in. After a couple of minutes, add spinach on top and place lid on pan. Let spinach steam a few minutes, until wilted.

Serve and enjoy!

 

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PAD THAI March 10, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 11:31 pm
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A school teacher friend of mine spent last summer living and teaching in Thailand. While there, she took a cooking class. This inspired a dinner party, in which everything was delicious. This was my contribution.

INGREDIENTS:

  • 1/2 pack rice noodles, cooked
  • 1 tablespoon olive oil
  • ½ carrot, diced
  • 2 shoots green onions,diced
  • ¼ block tofu, drained and cut into small cubes
  • ¼ to ½ teaspoon fresh ginger root, diced
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon Hoisin sauce
  • Juice of 1 lime
  • 1 tablespoon sriracha
  • 2 tablespoon sugar
  • ½ cup peanuts, chopped
  • Cilantro, to taste

DIRECTIONS:

Heat oil in frying pan. Heat oil, saute tofu until browned, about 10 minutes, add carrot, green onion and ginger. Sautee about 4-5 more minutes. In the meantime, mix  the last six ingredients in large bowl. Add noodles and tofu mix, stir well. Top with peanuts and cilantro.

Enjoy!

 

Quick & Easy Crackers February 7, 2018

Filed under: Cooking,guides — misscilicia @ 9:23 pm
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I don’t usually like any kind of bread, so I’m surprised that I’ve been making crackers lately. I’ve been experimenting and am pretty happy with this version.

Ingredients:

½ cup flour

½ cup almond flour

2 tablespoons ground flax

2 tablespoons nutritional yeast

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¼ to ½ teaspoon cayenne

¼ cup water

½ tsp olive oil

2 tablespoons sesame seeds

Directions:

Mix the dry ingredients except the sesame seeds, add the oil and water and mix. Put parchment paper on cookie sheet, place cracker dough on it and top with another piece of parchment paper. Roll out as thin as possible. Bake at 350 for 20-25 minutes.  Let cool.

ENJOY!

 

Lemon-Lime Bars January 21, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 8:54 pm
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Do you ever just get in the mood for a certain food-just out of the blue? Well, that’s how this recipe came about. Maybe because it’s January and I need something bright tasting. I’ve been experimenting with this, and I am happy with the results.

 

 

 

 

Ingredients:

Crust:

1 cube butter

¾ cup flour

¼ cup oats

¼ cup confectioners’ sugar

 

Filling:

 

1 egg

2 Tablespoons flour

¾ cup organic sugar

3 Tablespoon lemon and lime juice, freshly squeezed (I juice one of each.)

¼ to ½ cup pistachios, chopped, optional, for topping

 

Directions:

Soften butter. Mix all crust ingredients and put in baking dish. Bake for about 20 minutes at 350.

Meanwhile, add all but the nuts in a bowl and mix well. When crust is done, pour in the filling and return to oven for another 20 minutes, or until set. Add pistachios, if desired. Let cool.

Enjoy!

 

 

 

Pumpkin Curry Soup December 29, 2017

Filed under: Cooking,guides — misscilicia @ 5:26 pm
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A pumpkin plant showed up in my garden this past summer. I didn’t plant a pumpkin, so how it got there is a mystery, but one I’m happy with. It’s a very good one. It was also very large, and after cooking it and taking it off the rind, I had five quarts to freeze. We had Indian food for Thanksgiving this year and I made a pumpkin curry. I made too much, so I turned the rest into soup. First time I’ve made this, but it sure won’t be the last. It’s quick and easy too.

Ingredients:

2 cups pumpkin

1-2 cloves garlic, minced

2 Tablespoons onion, minced

1 Tablespoon olive oil

1 cup almond or coconut milk

½ cup water

1-2 teaspoons, or to taste curry, turmeric, ginger, salt & pepper

 

Directions:

Sautee the onion, garlic and pumpkin about 5 minutes, then add spices and sautee another 5 minutes. Put in blender or food processor and blend till creamy. Return to pan and re-heat.

I like to serve this with nam bread and a salad.

 

Enjoy!

 

Roasted Green Tomato Marinara Sauce November 29, 2017

20171117_171654I had a very abundant garden this year. I’m pretty sure that my co-workers were starting to hide from me when I came in with yet another armload of fresh veggies, I had a surplus of green tomatoes at the end of this growing season, and since I have an abhorrence of wasting food, I was trying to think of something to do with all of them. A friend suggested this. I think it turned out very well. It also freezes great. I served this over a spaghetti squash, and with salad, a veggie patty and French bread.

 

 

INGREDIENTS:

Green tomatoes

Onions

Garlic

Mushrooms

Thyme, oregano, rosemary, to taste

Olive or Avocado Oil

DIRECTIONS:

I didn’t give measurements because none are needed. Just use whatever amount you wish, although tomatoes should make up most of it. Dice all the veggie, then roast with the spices in oil at 350 for about 15-20 minutes, until veggies are tender. Put though food processor. Reheat and serve over pasta or spaghetti squash.

ENJOY!

 

Stuffed Pepper with Cashew Sauce November 26, 2017

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I have a problem. I love veggies. So, I get carried away and buy way too many. Then I have to think of ways to use them while they are still good. This leads to a very full freezer. But it does make work lunches easy. Just choose, grab and go! This recipe was inspired by bell peppers being on sale and me buying too many. As are most of my recipes, it’s quick and easy.

 

Ingredients:

Peppers:

2 Bell Peppers, either green or red

2 cups Barley, cooked

2 cups Veggies, diced and sautéed in olive oil and seasoned with your choice of spices. In addition to salt and pepper, I like to use oregano, thyme, rosemary and cayenne.

 

Sauce:

2 cups Cashews

1 cup Water

2 teaspoons Nutritional Yeast

1 teaspoon Miso

1 teaspoon Salt

1 Tablespoon Vinegar

 

Directions:

 

Cut peppers in half, and scoop out seeds. Bake at 350 for about 15 minutes, or until about half done.

While the peppers are baking, blend the cashew sauce ingredients together. If you don’t have a Vitamix, soak the cashews a few hours

Mix the barley and veggies together and stir. Bake another 15 minutes. Top the peppers with the cashew sauce and bake another 10 minutes. Remove, and plate.

ENJOY!