Greenbird’s Blog

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Fried Green Tomatoes October 20, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 7:20 pm
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Even though I grew up in the South, I never had these as a child. I didn’t have them until I started gardening and had a lot green tomatoes that I needed to think of a way to use. Thus, this recipe was born. I like them so much that I’ve fixed them several times this year. This is quite fast and easy to prepare.


1/4 cup flour

1/4 cup corn meal

salt, pepper, garlic powder, cayenne, to taste.

2 green tomatoes, thinly sliced.

1/4 cup almond milk.

Olive oil


Heat the oil in a frying pan. Mix the first three ingredients with a fork. Dip the tomato slices in the milk, then in the flour mix. Place in hot pan, saute until crisp, then flip and saute the other side, This just takes a few moments for each side.

Plate and serve. I served this with a sliced lemon cucumber from my garden.



Roasted Zucchini/Yellow Squash July 31, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 8:41 pm
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This is my mom’s favorite zucchini recipe that she makes every summer. I have, being me, updated it. Either version is delicious. 

 My mom’s version:

Quarter the zucchini. Top with grated Parmesan. Roast in toaster over till done, about 20-30 minutes.

My Version:

Quarter the yellow squash. (The squash was ripe sooner that my zucchini–both are really good in this recipe.) Pour about a tablespoon of olive oil into baking dish. Add salt, pepper, thyme, oregano, fresh diced garlic, and cayenne. Add the squash and coat with the olive oil mix for 10-15 minutes. Roast in toaster oven for about 15 -20 minutes. Remove and add grated Parmesan cheese. (There are some good vegan parmesan cheeses these day, if you are so inclined.)  Return to toaster oven for about 10 minutes, until the cheese is all gooey and melted. Remove. I like to serve this over brown rice sprinkled with plenty of nutritional yeast. 





CACIO E PEPE September 2, 2016

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


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.



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.




Sweet & Sour Zucchini Salad August 27, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 6:19 pm
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This recipe is inspired by my mom. She gave it to me the last time we visited and gave me a serving of this salad. Since I have more zucchinis than I can possible eat or even give away, I made a big ol’ batch. I’ve modified this recipe slightly and cut it in half, so you can easily double it if desired.

½ of a large zucchini-cut small
½ red onion-diced
Minced jalapeno, to taste
2-4 cloves garlic-diced
½ green pepper-diced
1 tablespoon organic sugar
1 tablespoon agave
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
½ cup olive oil
1 teaspoon tamari-optional
1 tablespoon dill
1 teaspoon cayenne
Salt and pepper, to taste

Dice the veggies, put in bowl, add the rest of the ingredients, and mix well.
This is even better the next day, after it has marinated.



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.





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.





Cheese & Veggie Quesadilla March 27, 2016

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


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



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.





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.


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.


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.