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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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

  


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Thai Basil Chicken and Noodles

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You know those weeks when the grocery budget is tight? That’s when I decide to use what is in the pantry and freezer, and this recipe is what resulted from what was in my kitchen last night. My friend came over for dinner, and she helped me fry up these Pad Thai inspired noodles; what is different from regular Pad Thai is that it has more large vegetables, no onion or ginger (it wasn’t in the fridge!), and has more of citrus notes in the flavor.

Here’s the recipe! Watch out because my friend and I ate over half of the pan ourselves…

Makes 4 large servings

Ingredients:

1/4 c. soy sauce

3/4 lb chicken breast, chopped (raw)

2 Tblsp. coconut oil

1 (4 oz.) can mushrooms

1 (6.35 oz.) jar bamboo shoots, sliced

1 (8 oz.) can water chestnuts, sliced

2 Tblsp. minced garlic

1/4 c. chopped fresh basil leaves

4.5 oz. (half a package) pad thai rice noodles

1/2 c. coconut milk

3 Tblsp. cornstarch

1/2 c. salted peanuts

 

Sauce ingredients:

1 1/2 Tblsp. soy sauce

2 Tblsp. lime juice

3 Tblsp. rice vinegar

2 Tblsp. fish sauce

2 Tblsp. brown sugar

1/4 tsp. ground pepper

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