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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Mushroom Spicy Tofu Hot Pot (Chinese Soup)

Noodles should be my middle name, especially rice noodles, because I enjoy them so much! This soup is far from heavy; it is full of flavor and noodles. Feel free to add other vegetables that you enjoy.

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Old Fashioned Meatloaf (with a little zing)

1 egg, beaten

½ cup milk

¼ cup dried onion (or ½ cup chopped fresh onion)

1 tsp. rubbed sage

½ tsp. dried red pepper

½ tsp. lemon pepper

1 tsp. salt

2 Tblsp. white wine worcestershire sauce

1 ½ lb. ground beef (88% lean)

1/3 cup ketchup

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Zucchini Bread with a Hint of Orange

Moist zucchini bread makes the greatest breakfast treat. This recipe comes from The Good Housekeeping Cookbook: The Bridal Edition: 1,275 Recipes from America’s Favorite Test Kitchen

They say to add orange zest, which is a new twist to this old favorite.

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Ginger Fried Rice — Comfort Food for Mama

What’s more comforting than eggs and bacon? This recipe mixes those with Asian flavors that make you want to eat the whole pan. Mothers tend to be the ones that comfort, but after having a baby, they need to be comforted as well as they heal and adjust to caring for the new little life in their family. This recipe is based on one in the wonderful book, The First Forty Days  — The First Forty Days: The Essential Art of Nourishing the New Mother by Heng Ou; I added more vegetables.

2 Tblsp. coconut oil or sesame oil

5 green onions, sliced

¼ cup 1/16th cubed fresh ginger

3 cloves garlic, chopped

4 slices bacon, chopped into 1-inch lengths

2 cups chopped cabbage

1 ½ cups sliced mushrooms

2 eggs

3 cups cooked white or brown rice

Salt and pepper to taste

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Cheesy Vegetable Lasagna

This pasta is great for an autumn evening! If you need some comfort from a transition you are going through (such as having a baby), this is a recipe to cook. Feel free to change out the vegetables to be the ones you have on hand and enjoy. This lasagna with cheesy sauce and vegetables, will be a hit with a large group of friends or divide this recipe into two dishes and freezing one for later.

  • Vegetables:

3 medium zucchini

4 cups chopped kale

1 onion, chopped

1 green bell pepper, chopped

1 Tblsp. Olive oil

1 tsp. minced garlic

  • Pasta:

Cook 8 oz. lasagna noodles (2/3 of a box)

  • Sauce:

½ cup butter

6 Tblsp. flour

3 cups. milk (I used a combo of 2 cup. almond milk and 1 cup cow milk)

1 tsp. powdered garlic

1 tsp. seasoned salt

¾ cup. grated parmesan cheese

8 oz. cream cheese

  • Cheese:

4 cups shredded Mexican or mozzarella cheese

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Mushroom Spaghetti Pie

Did you cook too much macaroni or spaghetti? Here’s a great recipe to make if you have leftover pasta and sauce, and it is different enough that you can serve it a day or two after the original pasta feast. I found the idea for the recipe in Better Homes and Gardens Cookbook, but I have adjusted it into my own recipe over the years, with more of a mushroom slant, since I can’t have enough of that fungi!

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Confetti Chicken Cumin Meatballs

Need a change from regular meatballs? Here’s a recipe to try. These chicken meatballs have the warm kick of coriander and cumin and the colorful hint of onion and peppers. I pulled some of the ideas for these zesty meatballs from a cookbook called Jerusalem: A Cookbook, but I also made them my own. You may use chicken or beef—it is your choice.

1 lb. ground chicken

½ cup finely chopped onion (1 small onion)

½ cup finely chopped red and yellow bell pepper

2 eggs

1 cup soft bread crumbs

½ cup chopped fresh parsley or 3 Tblsp. Dried parsley

2 tsp. ground cumin

1 tsp. coriander

¼ tsp. ground white pepper

1 tsp. salt

3 Tblsp. Coconut oil

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