Greenbird’s Blog

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Broccoli over Pasta topped with Peanut Sauce August 3, 2017

Filed under: Cooking,guides — misscilicia @ 10:50 pm
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Pasta

My garden is doing so excellently this year! I think it’s because I’ve been”sneak composting” Not supposed to compost where I currently live so I sneak outside early in the morning and bury my compost.  As a result, my soil is rich and full of worms and very happy. I’ve growing way more veggies than I can eat and so I get to share with friends. My broccoli just went crazy and I’ve been coming up with new ways to prepare it. This is probably my favorite way. This cooks up in about 15 to 20 minutes.

Ingredients:

1/4 to 1/2 cup chopped broccoli

2-3 cloves diced garlic

2 Tablespoons Housin sauce

1/2 cup peanuts

1/4 cup peanut butter

1/4 to 1/2 cup veggie sauce

1 tablespoon Olive oil

2 servings pasta–I like fettuccine

Directions:

Add olive oil to pan and heat. Add peanuts and garlic. Sautee until lightly browned and aromatic. Add veggie broth and Housin sauce and stir well. Simmer for a few minutes, then whisk in the peanut butter. Remove from heat. Steam broccoli and cook pasta. Drain and plate pasta. Add broccoli and top with the peanut sauce. (I also sauteed some tempeh to top the peanut sauce, which is optional. I love love tempeh and include it in many recipes.)

Serve and enjoy!

 

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.

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!