Greenbird’s Blog

Go green with greenbird

Hungarian Mushroom Soup May 6, 2017

Filed under: Cooking,guides — misscilicia @ 7:54 pm
Tags: , , , , , , , , , ,

thumbnail_IMG_20170430_182139805

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!

 

Fruit Salad with Yogurt April 24, 2017

Filed under: Cooking,guides — misscilicia @ 5:38 pm
Tags: , , , , , , ,

fruit Salad

I was invited to brunch yesterday and asked to bring a fruit salad. I have a favorite recipe for this that is a little different than most and was excited to prepare it. My favorite brand of yogurt is Nancy’s. but if you want to make it vegan, just use a vegan yogurt. This is quick, easy, and oh so delicious. You can, of course, use whatever fruit you desire. It does need to be prepared shortly before serving, as it does not keep well overnight.

 

Ingredients:

2 bananas, thinly sliced

1 pint raspberries,

½ cups grapes, sliced in two

1 orange

¼ to ½ cup vanilla yogurt, to taste

About ¼ cup thawed orange juice concentrate

A teaspoon or so honey, optional.

 

Directions:

Mix fruits, then mix the yogurt, orange juice concentrate and honey. Pour the yogurt mix over the fruit and mix gently, but well.

 

Serve & Enjoy!

 

Veggie Calzones March 20, 2017

Filed under: Cooking,guides,Uncategorized — misscilicia @ 5:51 pm
Tags: , , , , , , ,

thumbnail_IMG_20170319_184820067

 

calzone.jpg

 

 

Ingredients:

Veggie Filling:

2-4 cloves garlic, diced

¼ red onion, diced

2 mushrooms, thinly sliced

1 small roma tomato, diced

½ bunch spinach, washed and cut into small pieces

½ cup cheese, grated

Salt, pepper, oregano, thyme, cayenne, to taste

2-3 tablespoons olive oil

Paprika

Wrap:

2 cups flour

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1/3 cup canola oil

1/3 to ½ cup water

roll

Directions:

Saute veggies except spinach in pan about 10 minutes, add spinach and cover pan with a lid. Continue cooking for about 2 minutes or until spinach is wilted.

In the meantime, roll out dough into a circle until thin—a little thinker than a piece of paper. Carefully place dough onto oiled pizza pan and place the sauteed veggies and cheese into half of it. Fold dough over and pinch the edges together. Sprinkle with paprika. Pierce with fork. Bake at 400 for about 20 minutes or until edges are nicely browned. Let cool about 5 minutes, then slice and serve.

 

ENJOY!

 

Savory Puff Pastry Twists December 14, 2016

Filed under: Cooking,guides — misscilicia @ 5:54 pm
Tags: , , , , , , ,

img_20161214_071457029

I was inspired to make this by a recipe I saw in the magazine Vegetarian Times. Being me, I modified it. Trader Joe’s sells something similar that I love. These are different, but still, pretty tasty. These were fun to make and are light and flaky.

 

Ingredients:

½ of a package of puff pastry, thawed.

¾ teaspoon baking soda

¼ cup water

Salt (I used Himalayan pink salt), freshly ground pepper, cayenne, and garlic powder to taste, about 2 tablespoons.

¼ nutritional yeast

 Directions:

Boil water, then add baking soda and let cool.

Roll out the puff pastry on floured surface to about a 12” square. Cut into 1” strips, then cut strips in half, to 6”. Place in baking sheets and refrigerate for about ½ hour. Preheat over to 400 degrees.

Brush strips with baking soda water and return to fridge for 5-10 minutes.

Mix the spices and yeast together and sprinkle over the pastry. Twist each strip several times and return to baking sheet. Bake 10 to 15 minutes, or until golden brown. Cool on baking sheets, then store in an airtight container.

ENJOY!

 

Lentil Soup December 13, 2016

img_20161213_113406026

It has been very cold, so I’ve been making lots of different soups. Soups warm you up inside and out, and are very filling.

One of my basics that I make quite often is lentil soup. If you aren’t familiar with lentils, then I suggest that you google them, They are considered one of the world’s healthiest foods. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52)

I usually add a carrot, but I didn’t have any. I did, however have a sweet potato, so I used that instead. I’m flexible like that. 🙂 It was just as good. I had half of a tomato, so i threw that in, too,. You can start this soup simmering a few hours before you want to eat, and most of that time this takes is the soup cooking.

Ingredients:

2 cups lentils, rinsed

Water to cover, about 4 cups

Garlic and onion, diced, about ¼ cup

¼ to ½ cup carrot or sweet potato, diced

1/2 of a tomato, diced

1 teaspoon veggie bouillon

Bay leaf, salt, pepper, thyme, oregano, cayenne, to taste.

¼ to ½ cup cheese, optional

Directions:

Simmer lentils in water about 1 ½ hours, until almost tender, Add the rest of the ingredients and simmer about another 15-20, or until done.

Stir in cheese, if desired. This is good with corn bread and a salad.

 

Broccoli and Marinated Tofu over Pasta December 9, 2016

Filed under: Cooking,guides — misscilicia @ 6:28 pm
Tags: , , , , , ,

tofu

I was in the Chicago airport last week, flying back from Dublin and Edinburgh, when I saw a fellow traveler eating something that looked delicious. I asked her where she had bought it and she directed me to the food court. I found it there, but it was a very large portion and it cost $9.00. I learned while I was in Scotland that I come by my frugalness legitimately, thanks to my Scottish heritage. Rather than pay that much for a meal I would not be able to finish, I decided to wait until I was home and make it myself.

This takes longer to prepare than most of my recipes do, and it takes three pans, but it’s nice sometimes to take a little longer for a good meal, and this is a nice time of year to spend time in the kitchen. Plus it heats up your home and smells yummy.

Ingredients:

¼ cup hoisin sauce

1 tablespoon rice vinegar

½ lime, squeezed

1 teaspoon tamari or soy sauce

1 or 2 cloves garlic, diced

Cayenne to taste

¼ block tofu, cut into small squares

 

½ head broccoli, cut into bite size and steamed

 

2 serving pasta, cooked

 

Directions:

Mix the first six ingredients and add tofu. Let marinade at least one hour or overnight.

Sautee or grill the tofu. Save a bit of the marinade.

 

Serve over the pasta and broccoli. Add a spoonful or so of the marinade over the top.

 

ENJOY!

 

 

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

Filed under: Cooking,guides,Uncategorized — misscilicia @ 11:18 pm
Tags: , , , ,

SANY0128.JPG

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!