Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.


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Italian Beef Stew

My Dad passed away last week, so during this sad time of transition, I had been craving comfort food. Today’s craving was beef stew and mashed potatoes! Another comfort food I enjoy is spaghetti with tomato sauce, but my baby spits up if I eat tomatoes, so I should not eat them. (I tried eating them last night and he woke up screaming at 3am, so he is still not over it!) So as I figured out this stew recipe, I incorporated tomato spaghetti sauce elements without the tomato. Enjoy!

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Summer Macaroni Salad 🥗

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Are friends coming by for a cook out and need a salad? This pasta salad is it! Have fun with switching out the vegetables to be ones you enjoy or have on hand. I made this up this week when a family of eight came for dinner on the end of their road trip—we had more than enough.

1 lb. elbow macaroni, cooked

1 cup onion, chopped

1 cup yellow pepper, chopped

2 cups chopped celery

Dressing:

1 cup mayonnaise

5 Tblsp. apple cider vinegar

3 Tblsp. prepared yellow mustard

½ tsp. paprika

1 tsp. dried parsley

Mix together the dressing ingredients. Place the rest of the ingredients in a large bowl. Add the dressing to the pasta and vegetables and mix. Refrigerate until ready to serve. Makes 10-12 servings.

Copyright 2018

P.S. Thank you for stopping by! I insert affiliate links, such as from  Amazon, into my posts to share interesting books and products. If you buy something or start a registry, I receive income (at no extra cost to you!), for which I am thankful. So….

— Use this link to shop on  Amazon

–shop at my Etsy photo card/notecard/art shop: Trees of Transition Art & Design

–keep on reading this blog.

Thank you again, and peace to you and your family!

~Mary Hope


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Blueberry Pecan Crunch Pie

Have you ever paid over $20 for a pie? Well, I have, and first of all, it was a huge pie, and second, it tasted lovely. So lovely that I recreated it last week, and my guesstimate of how to make it worked well. Here’s what I did! This recipe made three small pies or you could make two large pies (or one HUGE one!)

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Pesto Chicken and Broccoli Stir Fry

 

When you have homemade pesto you need use up (see my recipe here: Homemade Walnut-Basil Pesto ), why not make up a recipe to use it!

I love that there are so many ways to serve vegetables; feel free to change out the vegetables to use what you have or what you like. If you need a wok, which is the easiest way to cook this dish, check out this link:

Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black Now, let’s get to the recipe!

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Spicy Chicken Stir-fry with a Multitude of Green Vegetables

As I prepared this stir-fry, my 5 month-old son was in his play-table right next to me, so I showed him the vegetables before I chopped them; he loves feeling the texture of things right now, so he enjoyed touching the broccoli, a mushroom, and he really liked the pea pod! Why not start him young at knowing and loving his vegetables!

I’ve been craving Chinese food–it just brings comfort when things are quickly changing around you; the budget is tight, so I created a new recipe with what I had. Stir-fry melds wonderful meat with colorful veggies, and even though it is easy to call a Chinese place for take-out…why not make your own?

1 ½ lb of chicken or pork, cubed

2 Tblsp. regular soy sauce

1 lb. broccoli, chopped

6 green onions, white tops chopped, green tops cut into 1-in.

½ lb. green pea pods

1 lb. white mushrooms, sliced

1 small zucchini, sliced

1 green pepper, chopped into bite-sized pieces

2 tblsp. oil

Sauce ingredients:

1 ¼ cup beef broth (2 cubes and 1 ¼ cups water)

¼ cup sweet soy sauce

3 Tblsp. chili garlic sauce

1 tsp. ground ginger

½ tsp. ground black pepper

1 tsp. salt

3 Tblsp. cornstarch

Mix the regular soy sauce with the meat and let sit for 10 minutes or until you have the vegetables chopped. Prepare the vegetables.

Mix together the sauce ingredients and have ready. Heat up a wok (if you need a wok, check out this one:   Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black) over a medium heat, place 1 Tblsp. of the oil in the wok and then add the meat, the white onion tops and the stems of the broccoli (if you are using them!) and stir-fry for 7-10 minutes (or until the meat is cooked). Continue reading


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A More Tender Way to Eat Kale: Lemony Kale Salad

Do you need a hearty salad that goes well with fish? Then this is it! A friend brought over a version of this salad one night, and it is so refreshing! I took the directions she gave me and made them my own. Feel free to do the same by adjusting how much lemon you like on the salad.

8 cups chopped kale, stems removed

5 Tblsp. fresh lemon juice

1 Tblsp. lemon zest (use it only if you like it really lemony)

Salt and pepper to taste (start out with ½ tsp. each)

½ cup parmesan cheese

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