Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.


Leave a comment

Sugared Pecans

Need something crunchy to add to a fruit and lettuce salad? These nuts are it!

1/4 cup sugar

1 cup pecans

Continue reading

Advertisements


2 Comments

Fruit Juice Jello

img_5956Do you enjoy jello, but do not want all the artificial flavoring and colorings? I’m right there with you. Since my baby arrived, I’ve been craving jello. Sometimes I eat the artificial kind, but I also like to make a healthier version using fruit juice! My Mom would make us this kind of jello as we grew up. I still love that bright red traditional jello, but making jello out of your favorite juice is fun as well.

Continue reading


Leave a comment

Old Fashioned Meatloaf (with a little zing)

1 egg, beaten

½ cup milk

¼ cup dried onion (or ½ cup chopped fresh onion)

1 tsp. rubbed sage

½ tsp. dried red pepper

½ tsp. lemon pepper

1 tsp. salt

2 Tblsp. white wine worcestershire sauce

1 ½ lb. ground beef (88% lean)

1/3 cup ketchup

Continue reading


Leave a comment

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

Continue reading


2 Comments

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.

 

Continue reading


6 Comments

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

  


6 Comments

Velvety Homemade Chocolate Pudding

20151017-124619-45979459.jpg

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