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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Stewed Zucchini and Tomatoes with Italian Sausage 

Zucchini season is upon us. Once our family planted our zucchini vines too close to the cucumber vines, and we got some weird vegetables! The two vines cross-pollinated, and we got a bad hybrid of huge cucumber-like with zucchini-like insides. We couldn’t eat any of them, but they were funny to see. If you need another way to use up your bummer crop of zucchini, here is an Italian-style way to fix it.

 

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Cherry Turkey Green Salad 🍒 

🍒 Summer heat inspires me to figure out new salads, so here is my newest mixture…inspired by an amazing turkey breast that Stephen grilled/smoked yesterday and what we had in the fridge. Feel free to adjust the fruit to what you have currently… peaches or apples would work well too. Continue reading


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Refreshing Chicken Salad

On July 4th, my cousin and aunts put together a great chicken salad for us as we were packing up from our camping trip in Wisconsin, and what they did with their salad inspired me to concoct a similar salad; except, this salad has more vegetables and fruit than chicken! Using chicken cooked on the grill gives this salad even more flavor.

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Picking Maryland Crab

We are visiting friends in Maryland right now, and they treated us is freshly boiled crab with bay spice. Here’s the process:

First cover the table with brown paper, and get the wooden hammers ready to whacking the claws:

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Turkey Three Bean Chili 

I cooked up this chili at my Mom’s request for her mother’s day meal, and we all loved it. The ground turkey makes it have less fat, and having three kinds of beans is fun!

Cook for 10 minutes in a 5-quart pot:

1 lb. ground turkey

1 chopped onion (or 6 Tblsp.  Dried minced onion)

Then add:

2 (28 oz.) cans crushed tomatoes

2 (14.5 oz.) cans diced tomatoes

2 (15.5 oz.) cans mild chili beans

1 (15 oz.) can black beans

1 (15.5 oz.) red kidney beans

4 Tblsp. Chili powder

2 Tblsp. Cumin

1 Tblsp. Salt

1 ½ Tblsp. Molasses

2 cups water

Simmer on medium for 1 hour, stirring occasionally. Serve with sour cream, cheese, and corn bread, if desired. Enjoy! Makes about 3 quarts.

This recipe is dedicated to my Mom, who requested it!

Copyright 2017


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Easy Pie Crust (I mean it!!) Grandma Jane’s Pie Crust

20150712-192256-69776167.jpgCrafting pie crust scares some people, and I can see why: If it fails, you have a crumbly mess on your hands. I’ve only made lard pie crust a couple of times, and the other dozens of times, I’ve used an easy, almost fail-safe recipe from my Grandma Jane.

Grandma Jane would make mincemeat pies and tarts (Bambury tarts) at Christmas time. She taught my Mom how to make this recipe, and my Mom taught me. Someday I hope to teach my future daughter how to make this recipe. For now, I can teach you!

Easy Pie Crust Recipe for a two-crust pie:

2 1/2 cups flour

2/3 cup oil

1/3 cup milk (it can be almond or regular)

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Leftover Spaghetti Pasta Salad

  
Do you have a pile of pasta that you don’t know what to do with? This Italian, tangy salad will breath life into day old pasta!

(Or it can be called: Memorial Day Pasta Salad since I invented it yesterday)!

6 c. cooked spaghetti pasta

2/3 lb. mozzarella cheese, cubed (about 2 cups)

1 ½ cup. chopped tomatoes

1 cup. chopped green pepper

Dressing:

6 cloves garlic, minced (2 Tblsp)

2 Tblsp. Balsamic vinegar

2 Tblsp. Red Wine vinegar

½ cup olive oil

1 Tblsp. dried basil

2 tsp. dried oregano

1 tsp. sea salt

½ tsp. freshly ground pepper

Mix together the first three ingredients in a large bowl. In a cup measure, mix together the dressing mixture and pour into the pasta. Toss until the dressing is evenly coating the salad. Refrigerate for 2 hours, and then serve! Serves 8.
Enjoy with some ribs or something else that has been grilled. 🙂

Love, Mary Hope