Vegetables’ shapes just bring me joy: The delicate spikes of the asparagus, the sheen of the tomato and red onion. Chopping zucchini relaxes me, and having to cook for someone else helps me try new recipes and not just cycle through my old favorites. Continue reading
Here’s a healthy dinner full of natural colors:
1 lb. flounder filets
1 Tblsp. oil
1 1/2 cup sugar snap peas
2 cups sliced mushrooms
1/2 tsp or so turmerick
1/4 or so tsp paprika
1/4 tsp dried grated lemon peel
1/4 tsp coriander
1/2 tsp salt
1/4 tsp pepper
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A neighbor taught us how to make this amazing coleslaw! Your tastebuds dance with the mixture of pineapple, pepper, and soy. The first time we made it, two of us ate the whole bowl!
Vegetables:
1 head red cabbage, thinly sliced
1 poblano pepper, julienned
1 jicama, julienned
7 green onions, chopped
2 red peppers, julienned
Sauce: (All of these ingredients to taste!)
2-3 Tblsp. Lime juice
1 tsp. fresh lime zest
4-5 cloves garlic (or to taste)
4-6 Tblsp. Soy sauce
A dash of sriacha sauce, if you like more heat
2/3 cup pineapple juice or crushed pineapple
9 Tblsp. Rice vinegar
3 Tblsp. Seseme oil (The vinegar and oil have a 3:1 ratio)
½ cup. Brown sugar
Photo: Napa, California
This chowder is perfect for a cold day, and it reminds you of the sea.
2 (8 oz.) cans oysters
1 1/2 Tblsp. butter
1/2 onion, finely chopped
6 cups water
2 potatoes chopped into 1/4″ cubes
1 (15.5 oz) can corn
1 (12 oz) can evaporated milk
1/2 cup flour
1 tsp. salt
Dash of pepper
1 Tblsp. butter
Place the water and potatoes in a 4 quart pot and bring to a boil. Boil for 10-15 minutes or until the potatoes are soft. Add the can of corn and simmer until the oysters are ready.
Melt the 1 1/2 Tblsp. butter in a skillet. Drain the oysters (keep the liquid) and start sautéing them in the butter, add the onions and cook together over a medium heat for five minutes. Add the saved oyster liquid and continue cooking for another 5-7 minutes until the oysters curl and are soft. (If you don’t like big chunks, chop up the oysters).
Add the oyster mixture to the potato mixture and bring to a boil. Beat together the evaporated milk and the flour until smooth mixture; add it to the potato mixture and stir until thickened. Add the last tablespoon of butter, the salt, and pepper. Season to taste and enjoy!
Makes about 2 quarts.
By M. H. Campbell Copyright 2015
Images from this Christmas season.
By M. H. Campbell Copyright 2013
I sent off this crocheted baby blanket to a friend the day the baby girl arrived!
I crocheted a chain stitch the length I wanted, counted four stitches in, then did seven triple crochet stitches in that hole. I anchored it, counted four stitches, and did it on both sides of the crocheted chain. Next I started doing only five triple crocheted stitches in all the rest of the rows back and forth until it was long enough. This is a great way to make blankets!
By M. H. Campbell Copyright 2014
This is the Thanksgiving centerpiece I designed for our table. 🙂
I’m thankful for flowers, family, and friends (including those of you reading this.)
By M. H. Campbell Copyright 2014
The students looked back and smiled when they saw me sitting in the back of Friday chapel time. Yesterday I attended worship at the school where I teacher assisted last year, and when I walked into the room where last years’ students were writing, I got mobbed! “Miss Campbell!!”
A red-headed girl got up first, threw her arms around my waist, then a boy, and in the end probably 17 kids were all around me hugging me and each other. Arms interlocked, jumping, hugging happiness expressed through smiles and saying the words, “Miss Campbell!!” with such joy. This brought more healing to my heart. I have taught students well, and will teach them again.
Picture a mother hen surrounded by her many chicks. The teacher soon had the kids back in their seats, writing again, and I stopped and talked with the kids at each table. Their bright eyes bring happiness, and it was so satisfying to see the progress they are making. Investing in children’s lives is SO worth it!
This is an example of an Aunty hug 🙂
By M. H. Campbell Copyright 2014
By M. H. Campbell Copyright 2014
2 lb. chicken (5 chicken legs or thighs)
2-3 Tblsp. coconut oil
1/3 cup flour
1/4 tsp. cinnamon
1/2 tsp. lemon zest
1/4 tsp. coriander
1/8 tsp. nutmeg
1/2 tsp. salt (and more to taste)
4 1/2 cup orange juice
Mix together the dry ingredients on a plate.
Heat the coconut oil in a 3-4 quart Dutch oven or pot with a lid.
Dredge the chicken in the flour mixture until coated (keep the leftover flour and put in a measuring cup for later); then brown on all sides of the chicken in the Dutch oven.
Add in 4 cups of the orange juice; cook at a medium heat (it can be boiling) with the lid on until the meat is tender (35-45 minutes).
Mix the leftover flour with the 1/2 cup of orange juice and stir into the chicken mixture. Simmer until thickened, and it’s ready to serve.
Serve with rice.
Serves 3-4. You can add more chicken and orange juice to make a bigger batch of this tasty main dish!
My Mom made this while I was growing up and taught me how to make it. If you desire, you may add orange segments and raisins. Enjoy!
Trees of Transition 