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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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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Homemade Sushi Acceptable for Pregnant Women (without Raw Fish) 🍣

The first sushi I ate was handmade by a college friend and her mom back in 2005, and since then I have been hooked. Eating raw fish is not recommended for pregnant women, so I hadn’t eaten sushi since January until I made it last week!

Pregnant and craving sushi? Or trying to watch the budget and am not letting yourself go out for sushi? This is a recipe for people who desire tackling sushi rolling and saving money; feel free to experiment with which vegetables or canned fish to use. Check this out:

 

Sushi Rice:

1 cup. short grain white rice, cooked according to the directions, so it should be about 2 cups cooked rice

1 tsp. sugar

½ tsp. salt

5 Tblsp. Rice vinegar

 

The rest of the ingredients:

4 sheets nori (toasted seaweed rolled out into paper)

1 small cucumber

1 avocado

2 leaves romaine lettuce

 

Tuna Cream Cheese:

1 (5 oz.) can  tuna in water, drained

5 oz. cream cheese

1 green onion, chopped

Salt and pepper to taste

If you want this mixture spicier, try adding 1-2 tsp. wasabi powder and/or 1 tsp. soy sauce

Bamboo sushi mat, such as this: BambooWorx Sushi Making Kit – Includes 2 Sushi Rolling Mats, Rice Paddle, Rice Spreader |100% Bamboo Sushi Mats and Utensils.

Soy sauce and pickled ginger to serve with the sushi (some people also like wasabi).

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Basil Walnut Pesto

We bought a basil plant last week, and I harvested almost two cups of leaves this week to add to my homemade pesto! Nurturing this plant is making me so happy–I can't wait until the leaves grow full again and I can make more pesto.

This pesto recipe is for people on a budget, so if you don’t have pine nuts, walnuts will work as well. (You also could substitute pecans, if desired). Feel free to adjust nuts and oils to what you have at home, but this much pesto coated enough pasta for about 6-8 people.

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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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Layered Lettuce Salad (A Hit at Potlucks!)

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by Julia Burkholder (with a few edits by me)

1 medium head lettuce, torn

1 cup minced fresh parsley

4 hard-cooked eggs, chopped

1 package (10 oz.) frozen peace, thawed and patted dry

6 slices bacon, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

1 small red onion, chopped

Dressing:

1/2 cup. mayonnaise

1 1/2 cup. light sour cream

1 tsp. dried dill

3/4 tsp. dried basil

1/2 tsp. salt

1/8 tsp. pepper

 

In a large glass bowl or a glass 9″x13″ pan, layer the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion in the order listed.

In a small bowl, combine the mayo, sour cream, and spices. Carefully spread on the top of the salad.

You can just serve it then, or you can cover and refrigerate it for a couple hours or overnight. Garnish with fresh dill or parsley, if desired.

Serves 12.

This is great for potlucks, and it is addicting!

~Mary Hope.