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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Roasted Green Tomato Marinara Sauce November 29, 2017

20171117_171654I had a very abundant garden this year. I’m pretty sure that my co-workers were starting to hide from me when I came in with yet another armload of fresh veggies, I had a surplus of green tomatoes at the end of this growing season, and since I have an abhorrence of wasting food, I was trying to think of something to do with all of them. A friend suggested this. I think it turned out very well. It also freezes great. I served this over a spaghetti squash, and with salad, a veggie patty and French bread.

 

 

INGREDIENTS:

Green tomatoes

Onions

Garlic

Mushrooms

Thyme, oregano, rosemary, to taste

Olive or Avocado Oil

DIRECTIONS:

I didn’t give measurements because none are needed. Just use whatever amount you wish, although tomatoes should make up most of it. Dice all the veggie, then roast with the spices in oil at 350 for about 15-20 minutes, until veggies are tender. Put though food processor. Reheat and serve over pasta or spaghetti squash.

ENJOY!

 

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!

 

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. 

ENJOY!

 

 

 

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!