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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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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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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