Greenbird’s Blog

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Breakfast Bars August 31, 2017

Filed under: Cooking,guides — misscilicia @ 4:32 pm
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I saw a recipe on Facebook that inspired this recipe. Of course, being me, I’ve changed almost the whole thing. The inspiration for using flax seeds came when I accidentally knocked over the blender with the liquid ingredients and I added too much back in. I think it’s a happy accident, though; at least now that I have the mess mopped up.

Ingredients:

¼ cup sesame seeds

¼ cup pumpkin seeds

¼ cup walnuts, copped

½ cup oats

¾ cup dried mango

¼ cup dried ginger

1 Tablespoon flax seeds

1/3 cup water

¼ cup maple syrup

½ cup dried cranberries

Directions:

Roast the first four ingredients on parchment paper at 180 for 15 minutes.

Puree the next five ingredients. Combine everything in a bowl and mix. Pour into parchment lined pan and bake at 180 for 20 minutes. Let cool and cut into bars.

Enjoy!

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Stuffed Peppers with “Cheesy” Sauce July 25, 2017

 

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Stuffed Peppers with “Cheesy” Sauce

It’s summer! I LOVE summer! Here in Oregon, summer is just right. The weather, the beauty all around us, the fresh fruits and veggies….Life just doesn’t get much better. My little garden is doing splendidly this year and I am eating a lot from it and sharing the extra. Since the broccoli, yellow squash and zucchini are abundant now—turn your back for a few hours and they grow like mad—I am coming up with new ways to prepare them. Thus, the inspiration for this recipe.  You can easily make as many stuffed peppers as desired. Just increase the ingredients accordingly.  If you haven’t tried a nutritional yeast sauce, you may be surprised how good it is. I have to make myself leave the kitchen so I don’t eat it all out of the pan. This recipe doesn’t take as long as it looks like. It’s maybe about 15-20 minutes hands on and makes for a nice company dinner.

Ingredients:

For the stuffing

1 bell pepper, any color, halved and de-seeded

1 cup cooked rice

¼ to ½ cup, to taste, diced red onion

2-4 cloves garlic

1 cup veggies, chopped fine. I used the above-mentioned ones.

Olive oil for the pan

 

For the “Cheesy” Sauce

¼ cup olive oil, earth balance, or a mixture of them both

About a ¼ cup flour. White works best.

About a ¼ to ½ cup nutritional yeast

About ½ cup mix of water and veggie broth

Salt, pepper, and seasonings to taste. I used thyme, oregano, and a bit of cayenne.

 

Directions:

Bake the pepper in a toaster or regular oven till tender, about 20-30 minutes. In the meantime, sauté the onions and the cup veggies till just tender, about 5-7 minutes. Add garlic towards the end. Set aside

Melt and/or heat the olive oil and earth balance in a frying pan. Add the yeast and whisk. Add broth water, whisk, Add spices. Continue whisking until thickened. Remove from heat.

Stuff the peppers with the rice/veggie mix, then top with sauce. Bake about 10 minutes.

Serve and enjoy!

 

 

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!

 

Easy Peasy, Quick & Easy Fried Rice January 23, 2016

Filed under: Cooking,guides,Uncategorized — misscilicia @ 11:18 pm
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I’ve been making this for years, because it really is quick and easy, not to mention tasty. If you already have some leftover rice (which is the best to use), you will be sitting down to a yummy dinner in under 30 minutes. Use whatever veggies are hanging out in their bin.

1 Tablespoon olive oil

2 cups cooked rice

1 to ½ cups diced veggies. The only ones I consider a must are garlic and onion

2 eggs, beaten

Turmeric, salt & pepper to taste

Saute veggies until just tender, just a few minutes. Add rice and spices and stir. Add eggs and stir. Cook a few minutes more until eggs are done. Plate and eat!

ENJOY!