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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!

 

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!

 

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.

Ingredients:
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

Directions:
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.

Enjoy!

 

Roasted Veggies with Toasted Pumpkin Seeds over Spinach February 4, 2016

Filed under: Cooking,guides — misscilicia @ 1:09 am
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Roasted Veggies with Toasted Pumpkin Seeds over Spinach

This recipe was inspired by the fact that—yes, I confess–I am a vegetable junky and always get carried away when I go to the store. I am well known in the produce section. Roasting is one of my favorite ways of cooking my veggies. Since I was using the oven anyway, I decided to roast some pumpkin seeds at the same time. WARNING! Roasted pumpkin seeds are highly addictive, so don’t make more than one serving at a time, or you will be wondering how you ate so many of them. This is very quick to prepare.

Ingredients:

1 cup of mushrooms, Brussel sprouts and sweet potato, cut into small pieces

1-3 cloves garlic, minced

2-3 tablespoons olive oil

½ cup pumpkin seeds

As much spinach as you want.

Your favorite spices. I usually add black pepper, salt, cayenne, rosemary, thyme, and everyday seasoning from Trader Joe’s.

Directions:

Add olive oil and spices to casserole dish. Stir, add veggies, except spinach. Bake at 350 for about 10-15 minutes, until browned. Put pumpkin seeds on cookie sheet and bake for about 5-6 minutes, until browned and smelling delicious. Place spinach leaves on plate. Top with roasted veggies, then the roasted pumpkin seeds.

 

Quick and Easy Spinach Soup January 23, 2016

Filed under: Cooking,guides — misscilicia @ 12:58 am
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I love spinach but it is always a challenge for me to eat the whole bunch before it wants to go to the compost pile. That was my inspiration for this soup—a need to use up the spinach. This soup is made in less than 30 minutes, from start to finish, which is very nice after a busy day on a cold winter’s night.

 

Ingredients:

1 bunch spinach, cleaned

¼ to ½ diced onion, depending on taste. I use red onion, but any color works.

2-4 cloves garlic, minced

1 tablespoon olive oil

1 cup non-vanilla seed milk

1 cup veggie broth, or water and 2 teaspoons veggie bouillon

Thyme, rosemary, oregano, salt and pepper to taste

1 tablespoon nutritional yeast

Directions:

Heat olive oil in pan, add onion and cook about 5 minutes, then add garlic and cook a few minutes more. Add a bit of water to the pan, put the spinach in and put a lid on the pan and allow spinach to steam a few minutes, until wilted.

Get out your blender and put in milk and water. Add cooked veggies and yeast. Blend for a few moments until smooth. Return to pan and warm to serving temperature. Serve in pretty bowls. Croutons can be added on top.

ENJOY!