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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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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Leftover Spaghetti Pasta Salad

  
Do you have a pile of pasta that you don’t know what to do with? This Italian, tangy salad will breath life into day old pasta!

(Or it can be called: Memorial Day Pasta Salad since I invented it yesterday)!

6 c. cooked spaghetti pasta

2/3 lb. mozzarella cheese, cubed (about 2 cups)

1 ½ cup. chopped tomatoes

1 cup. chopped green pepper

Dressing:

6 cloves garlic, minced (2 Tblsp)

2 Tblsp. Balsamic vinegar

2 Tblsp. Red Wine vinegar

½ cup olive oil

1 Tblsp. dried basil

2 tsp. dried oregano

1 tsp. sea salt

½ tsp. freshly ground pepper

Mix together the first three ingredients in a large bowl. In a cup measure, mix together the dressing mixture and pour into the pasta. Toss until the dressing is evenly coating the salad. Refrigerate for 2 hours, and then serve! Serves 8.
Enjoy with some ribs or something else that has been grilled. 🙂

Love, Mary Hope

  


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Velvety Homemade Chocolate Pudding

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Stirring this pudding with a wooden spoon last night brought back memories of cooking dinner at our electric stove. I grew up on the farm where my Mom had my three siblings and I cook dinner once a week. This pudding brightened up the end of many of my meals, and I hope it adds to your meal as well!

1 cup sugar
1/2 cup cocoa powder
1/3 cup cornstarch
2 eggs
4 cups milk
1/2 tsp vanilla Continue reading


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Broccoli Cheddar Soup

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In the Western hemisphere, autumn is here! I enjoyed this soup today for lunch on this fine October day. The leaves are just starting to change here in Chicagoland. Enjoy!

3 ½ cups chicken broth

6 cups chopped broccoli

½ cup chopped green onion

3 ½ cup milk

½ cup flour

6 oz. cubed sharp cheddar cheese

1 tsp. salt

¼ tsp. pepper

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Egg in a Heart-Shaped Hole

As I walked in, the house smelled like butter. This morning I met my boyfriend for breakfast at his home, and he was cooking away when I got there. Today marks eight months since we connected, and seven months since we started officially dating! He cooked me an egg for breakfast… a special egg…it was cooked in toast in a heart-shaped hole:

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I felt so loved!

Here’s how to make Egg in a Heart Hole for your loved ones:

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Mrs. Holverson’s Fresh Strawberry Pie

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Twenty years ago, when I was a teenager, Mrs. Holverson served this pie at a pool party birthday celebration for her daughter, Amy. I loved the pie, so I asked how she made it. She gave me enough directions to know how to make it; I wrote it down in a little cookbook, and I pulled it out when I had a lot of strawberries yesterday. This pie still is amazing!
One more funny thing about that pool party: Mrs. Holverson let all of us girls know that if we wanted to pick strawberries, we could. So for the second half of the party, instead of playing in the pool, I picked a whole flat of strawberries, and then made pie when I got home!

The Recipe:

1 baked 9″ pie shell
4 cups strawberries, sliced
1 cup crushed strawberries
2/3 cup water
1 cup sugar
4 Tblsp. cornstarch
1 Tblsp. lemon juice
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Zesty Cabbage/Ramen Noodle Salad

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This salad is a fun summery salad that will go great when you BBQ!

Serves 8

3 cups chopped cabbage
1/2 cup chopped green onions
1/2 cup salted sunflower seeds
1 (3 oz. package) Chicken ramen noodles (crush the noodles and take out the flavoring packet to use in the dressing.)
1/4 cup vinegar (red wine or apple cider vinegar adds a nice flavor)
1/4 cup oil
1/4 tsp. paprika
1/8 tsp. pepper

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