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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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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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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