Greenbird’s Blog

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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!

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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!

 

Angel Hair Pasta with Tomatoes and Basil September 16, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 10:31 pm
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Pasta wth veggies

This has been my favorite meal this summer. I’ve made it a couple times a week. It’s unusual for me to make the same meal so often but it’s so good that I can’t get enough of it. It’s quick, easy and oh so tasty. I made this again last night and added some sautéed yellow squash. I like to slice a lemon cucumber from my garden for my salad. French bread would be good too. This makes good leftovers, if there are any. It’s good cold, too.

I grew the tomatoes and the basil for this dish. Wish I could grow pasta—just can’t find the seeds.  😊

 

 

Ingredients:

2 servings of angel hair pasta or pasta of your choice, cooked

1-3 cloves garlic, diced

¼ red onion, chopped

1 tomato, chopped

Basil, to taste, diced. I use about ¼ to ½ cup because I really love basil!

Directions:

Sauté the onion, then after a couple minutes, add garlic. Once it starts to brown, add the tomatoes and cook for 4-5 minutes, then toss in the basil and cook a few moments more.

Plate the pasta, top with the veggies. I like to sprinkle the pasta with nutritional yeast and a bit of good olive oil and stir in before I add the veggies.  

 

Enjoy!

 

 

 

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!

 

Cranberry Ginger Walnut Quick Bread January 18, 2017

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It has been a very cold and snowy January which has inspired me to do a lot of baking to warm the house up. I was going to make some banana bread, but after mixing the dry ingredients together, I discovered that the bananas were too far gone. That led me to devise this new recipe.

Ingredients:

2 cups flour
¼ to ½ cup organic sugar, depending on your sweet tooth.
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup canola oil
½ cup almond milk
¼ cup dried cranberries
1/8 cup diced ginger
¼ cup chopped walnuts
¼ cup flax seeds, optional
¼ cup sesame seeds, optional

Directions:

Mix the first five ingredients together. Add the oil and milk. Stir in the rest of the ingredients, except the sesame seeds and mix well. Oil a bread pan and sprinkle sesame seeds on top, if desired. Bake about 20-30 minutes, or until a toothpick comes out clean.

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.

 

Chocolate Coffee Biscotti October 15, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 11:07 pm
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These are an Italian breakfast cookie, made to be dunked into your morning cup of coffee. The name appropriately means twice-baked. It is a stormy autumn day and thus perfect for making the house smell good and baking something yummy. I have been invited to Sunday brunch tomorrow by a very nice new friend, and I am making these as a hostess gift. Sssshhh. Don’t tell her. 🙂

Ingredients:

1 2/3 cups flour

½ teaspoon baking soda

1 teaspoon baking powder

½ cup unsweetened cocoa

¼ teaspoon salt

½ cup sugar

 

1/3 cup canola oil

¼ cup brewed coffee

¼ cup almond or other plant based milk

 

¼ cup walnuts, chopped, optional

 

Directions:

Mix the dry ingredients well. Mix the next three ingredients together. Pour oil mixture into the flour and stir well. Add more liquid if needed. Add walnuts. This will make a soft dough. Half the dough and roll each out into 1” logs. Place on unoiled cookie sheet and bake at 350 for 20 to 30 minutes. It should still be soft when you take it out. Let rest for about 10 or 15 minutes. Cut into ½ “pieces and return to a 375-degree oven and bake for another 20 minutes. They should be crispy after baking the second time to hold up to being dunked. This makes about two dozen pieces.

 

ENJOY!