Category Archives: Recipes from the Garden

Shrimp Stuffed Peppers (What We Are Eating Now)

Mild Anaheim or Poblano peppers are roasted, peeled and stuffed with a quick filling of shrimp and gooey cheese. Served with a fresh red pepper and tomato sauce, or a green tomatillo salsa verde, they make the perfect dinner alongside rice and beans.

shrimp stuffed peppers

I am experimenting with a new post format: just a quick look at what we have been eating. I have such a backlog of photos and recipes, and never enough time to write up the posts. I wanted to play around with a quick post, without writing up a full recipe. Maybe the photos and descriptions will inspire your next dinner? Please let me know what you think. I’ll be happy to share the recipes if requested. For tips on roasting the peppers, see this post on Spanish Tuna Stuffed Peppers.

shrimp stuffed peppers

7 Ways to Celebrate Strawberry Season

To celebrate Papa Bird’s birthday this year, the four of us went strawberry picking again. Strawberries are in peak season and are super sweet. We picked a flat of strawberries and enjoyed them every which way in the week that followed. Here is a round-up of ways to celebrate strawberry season.

organic u-pick strawberries from suisie's farm

First: Go strawberry picking!

strawberry picking at suzie's farm

Susie’s Farm is still our favorite place to pick. The berries are organic and a super sweet variety (Albion.) The above flat was $36. We also met up with some of Little Bird’s friends since she was a little baby. My mama tribe has such a close place in my heart. We are all so busy these days, so it was nice to reconnect with a few.

My heart just about melted seeing Little Bird running with two of her friends… and “Littler Bird” chasing after them.

2. Strawberry, Dark Chocolate and Brie Grilled Cheese

strawberry, dark chocolate and brie grilled cheese

Melt a little butter on a griddle or pan, add bread layered with thick slices of brie cheese, sliced strawberries, and shaved dark chocolate. Top with another piece of bread, flip and enjoy the messy, gooey, tangy warmth.

 

3. Strawberry Balsamic Pizza

strawberry balsamic pizza

The farm stand at Suzie’s had par-baked flatbread from Sadie Rose, which made me think semi-homemade pizza would be an easy dinner. I didn’t yet have the strawberry jam made, but inspired by the recipe in the link, I cooked down a cup of ripe strawberries, balsamic vinegar and sriracha for the sauce. Yum!

4. Top and fill a cake with strawberries

chocolate cake with strawberries

Little Bird loves baking as much as me. For Papa Bird’s birthday we made a chocolate sponge cake with chocolate orange buttercream frosting. Can you guess how old he turned? The filling was strawberry jam and whipped cream. Other cakes just begging for strawberries: Baby Bird’s Healthy Smash Cake, and Tres Leches.

5. Strawberry Shortcake and (healthier) Chia Strawberry Shortcake Parfait

Chia Strawberry Shortcake Parfait with Very Vanilla Pudding

We took slightly sugared, sliced strawberries up to my sister’s along with shortcakes and cream. It was easy to assemble traditional strawberry shortcakes and a sweet way to celebrate my niece’s birthday.

For a slightly healthier take, try this parfait version which features vanilla chia pudding. If you are mindful of the sugar you add, it easily doubles as both breakfast and dessert.

 

 

6. low-sugar strawberry jam

canning strawberry jamSugar helps fruit break down and get softer, but is not necessary for preserving. If you cook the fruit long enough, it will still get soft. You can also use honey, or another sweetener. Pectin isn’t needed, either! Using super sweet berries, all you need is a little lemon juice. This year I overcame my fear of my steam canner, and canned for the first time.

7. green strawberry pickles

green strawberry picklesIf you love the idea of adding home-fermented foods to your diet, green strawberry pickles are an easy way to start. My kids like them, too.

Here’s a bonus way to try them: Strawberry Salmon Salad with Green Strawberry Pickles.

Canning the pickles and jam is a classic way to extend strawberry season. Having produce preserved is a great way to enjoy produce at its peak all year round.

How do you like to enjoy strawberry season?

Please share your ideas and link your recipes in the comments!

 

Honey-Sweetened Meyer Lemon Curd

Our citrus tree is bursting with Meyer lemons. Baby Bird, who is 14-months-old and walking, loved picking the lemons. Meyer lemons are sweet and juicy and made a great lemon curd.

honey sweetened meyer lemon curd

baby bird picking meyer lemonsI have been trying to feed us less refined sugar this year. I find that our taste buds are slowly adjusting. For example, my husband and I don’t sweeten our coffee anymore. Meyer lemons are naturally sweeter than a conventional lemon. This recipe came out delicious sweetened with just honey, and I used a fraction of the amount of sweeteners other curd recipes use.

honey sweetened meyer lemon curd over blueberry pancakes

Little Bird is 3-years-old now and is quite the pro in the kitchen. She loves cooking projects. She loves to taste all of the ingredients, but at one point I had to pull the honey away from her. I think she ate half the container. (So much for limiting our sugar!) The lemon curd was perfect over Papa Bird’s famous gluten-free blueberry pancakes. I also used it to make a quick lemon-meringue tart with a (gluten-free) cashew/almond crust. Since my curd uses only egg yolks, a meringue was a perfect way to use up all of the whites.

Honey-Sweetened Meyer Lemon Curd
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3.5 cups
Prep time:
Cook time:
Total time:
 
This version of a classic lemon curd uses honey to sweeten. I used grass-fed butter, but it could also be made with coconut oil for a vegan version. I recommend using organic citrus anytime you are using the zest or peel.
Ingredients
  • 1 tablespoon lemon zest (from approx. 5-6 lemons)
  • 1 cup lemon juice (the juice of approx. 5-6 lemons)
  • 8 oz butter, room temperature
  • ½ cup honey
  • 8 egg yolks
Instructions
  1. Rinse the lemons and use a microplane to grate the zest of the lemons. Set aside.
  2. Juice the lemons until you have about 1 cup of juice. Set aside.
  3. Place water in a 2 quart saucepan on the stove and bring to a boil. Place a double boiler or bowl on top of it.
  4. While the water is coming to a boil, place the butter in the bowl of a mixer. Beat until light and fluffy. Add the honey and beat well. Then add the egg yolks one at a time and mix in. Then slowly add in the lemon juice. It is okay if it is not totally smooth in the mixer, because the butter will melt in the next step.
  5. Pour the mixture into the top of the double boiler or the bowl over the pot. Occasionally, stir gently with a heat proof spatula. Heat the mixture until it comes up to 170*F. At that point it should be smooth but not necessarily thick.
  6. Pour into jars for canning, a crust for a meringue, or store in the fridge. Allow to cool completely. It will thicken as it cools.
  7. Keeps in the fridge for 1 week and freezes well.
Notes
From this size recipe, I used two cups of the curd in a tart/lemon meringue pie and used the remaining 3 pints as curd. If you want a super smooth texture, strain the curd after taking it off the heat to remove the zest. I left it in and liked it.

meyer lemon curd ingredientsGet all of the ingredients for this recipe ready ahead of time and then it will be easy to throw together. Just watch out for three-year-old honey swipers!

No fancy equipment is required, but a kitchen-aid mixer helps get a creamy texture and a microplane make zesting citrus much easier. A double-boiler let me not worry about scorching the bottom while it cooked and a thermometer let me know exactly when to take the curd off the heat.

Click here to pin this recipe on Pinterest.

Honey-Sweetened Meyer Lemon Curd from @BabyBirdsFarm

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Baby Birds’ Pumpkin Smash Cake with Cinnamon Frosting – Gluten Free and Low Sugar

I’m very excited to share the recipe I developed for a healthy and delicious pumpkin smash cake! Baby Bird’s Banana Smash Cake is one of my most popular posts on Pinterest and in search engines. It is a healthy cake with no refined sugar or artificial coloring. This year we went pumpkin picking to celebrate both our youngest Baby Bird turning 1 and Little Bird turning 3. So of course we had to have a PUMPKIN smash cake and pumpkin cup cakes. I kept the sugar low by using just half a cup of maple sugar. Although we are not gluten-free, so many of our friends are. To be perfectly honest: these came out BETTER than the traditional cup cakes I made for the guests.

Pumpkin Smash Cake with Cinnamon Cream Cheese Frosting - gluten free and low in sugar

The cinnamon frosting is mostly cream cheese with a little grass-fed butter. I wanted to use maple syrup to sweeten it, but we were out. I ended up using a little organic powdered sugar, but less than a quarter of what most recipes call for. Our pumpkin picking party fell on an unseasonably hot 100° day… the candy pumpkins on top of the smash cakes started melting. But the cake was delicious and I can’t wait to make it again! Maybe as a full-sized layer cake.

Healthy Pumpkin Smash Cake

Gluten-Free Pumpkin Smash Cake Recipe

Prep: Let all ingredients for the pumpkin smash cake sit out at room temperature. Cut a circle of parchment paper to line the bottom of 1 or 2 ramekins. Grease well with butter. Line a muffin tin with a dozen cupcake liners for the rest of the batter. Preheat oven to 350° F.

In the bowl of a good mixer, add:

  • 12 tablespoons of softened butter
  • ½ cup of maple sugar (brown sugar would also be nice)

Beat on high until light and fluffy. Add

  • 3 eggs, ideally at room temperature

Add eggs one at a time, mixing after each until well combined. Add

  • ½ cup of milk
  • ½ cup of yogurt

Mix well. Add

Mix on slowest speed until just incorporated, then add

  • 2 cups of pureed, cooked pumpkin OR 1 (15 oz) can of pumpkin (follow the instructions here if you want to cook the pumpkin from scratch – but I won’t tell anyone if you use the can…)

Mix until incorporated, then add

Scoop into the ramekins and any remaining batter into the muffin tin. Bake the muffin/cupcakes for about 15-20 minutes and the ramekins for about 40 minutes. Cool completely or even overnight before frosting with Cinnamon Cream Cheese Frosting.

Notes:

If you follow this blog, you will know that I am all about making things from scratch. They only time I have mentioned using a mix for anything was when I made my own pancake mix to take camping! But I have to say, I loved using this gluten-free mix! I have had so many not so great gluten free baked goods, and tend to avoid them.  This mix is a household staple as Papa Bird uses it at least weekly for his special pancakes. It was nearly a year before I realized it was gluten-free! I am not affiliated with Pamela’s, although maybe I should be! I am an Amazon Affiliate, though, and do receive advertising fees for qualifying purchases made through links on this site. Thank you for your support!

4.5 from 2 reviews
Baby Birds' Pumpkin Smash Cake with Cinnamon Frosting - Gluten Free and Low Sugar
 
Author:
Recipe type: Dessert
Cuisine: Gluten-Free
Prep time:
Cook time:
Total time:
 
A low-sugar, gluten-free pumpkin cake or cup cake recipe, perfect for a healthy 1st birthday party "smash cake."
Ingredients
  • 12 tablespoons of softened butter
  • ½ cup of maple sugar (brown sugar would also be nice)
  • 3 eggs, ideally at room temperature
  • ½ cup of milk
  • ½ cup of yogurt
  • 2 cups of Pamela’s Baking and Pancake Mix
  • 1 tablespoon of pumpkin pie spice blend
  • 2 cups of pureed, cooked pumpkin OR 1 (15 oz) can of pumpkin
Instructions
  1. Let all ingredients for the pumpkin smash cake sit out at room temperature. Cut a circle of parchment paper to line the bottom of 1 or 2 ramekins. Grease well with butter. Line a muffin tin with a dozen cupcake liners for the rest of the batter. Preheat oven to 350° F.
  2. In the bowl of a good mixer, add butter and maple sugar. Beat on high until light and fluffy. Add eggs one at a time, mixing after each until well combined. Add milk and yogurt and mix well.
  3. Add 1 cup of Pamela’s Baking and Pancake Mix and the pumpkin pie spice blend. Mix on slowest speed until just incorporated, then add the pureed, cooked pumpkin. Mix until incorporated, then add 1 more cup of Pamela’s Baking and Pancake Mix.
  4. Scoop into the ramekins and any remaining batter into the muffin tin. Bake the muffin/cupcakes for about 15-20 minutes and the ramekins for about 40 minutes. Cool completely or even overnight before frosting with Cinnamon Cream Cheese Frosting.

Eggplant Recipes: In Season NOW

Eggplants are peaking right now, in our garden and in the markets, so I wanted to share a round up of quality eggplant recipes to inspire you! Here’s a tip for picking a great eggplant at the farmer’s market or store: find one that is relatively heavy for its size. It will have less seeds and more delicious flesh. Papa Bird (our family’s resident farmer) says homegrown eggplants are ready to pick when you push in with your thumb and it leaves an imprint. He recently put up a shade barrier to protect our growing eggplant from the strong San Diego sun. For more tips on cooking eggplant, check out this post.

Eggplant Recipes: In Season NOW

EGGPLANT RECIPES FROM BABY BIRDS FARM

Some of my family’s favorite, “regular rotation” recipes highlight eggplant.

  1. Baba Ganoush: a garlicky dip, similar to hummus, and delicious with veggies to dip. Makes great baby food, too!

lamb, eggplant and pomegranate moussaka

  1. Pomegranate, Eggplant and Lamb Moussaka (above): a layered dish that is sweet and savory and spiced with cardamom and cinnamon.

EGGPLANT RECIPES FROM AROUND THE WORLD

Maria Nasir of foodaholic is a Pakistani home cook and caterer turned international food blogging star. She has lot’s of delicious eggplant recipes from around the world. But this kid-friendly appetizer caught my eye:

  1. Eggplant Roll Ups: kid-friendly but with a delicious vinaigrette to please picky foodie parents.

 nam prik noom thai green curry

Another international blogger I follow, Azlin Bloor of Lin’s food, recently shared the above treat featuring aubergine (eggplant with a British accent):

  1. Nam Prik Noom (Thai Green Chilli Sauce)

EGGPLANT RECIPES FROM FAMILY SPICE

Laura of Family Spice features eggplant in both Italian and Persian-inspired dishes.

roasted eggplant parm sandwich

  1. Roasted Eggplant Parmesan Sandwich from Laura of Family Spice (above): a nice, non-fried version of an eggplant parm.
  1. Pickled Eggplant and Vegetables with Pomegranate (torshi-yeh bademjan va anar): I have never even thought of using this combination of flavors and I am dying to try it.

Persian Eggplant Stew

  1. Persian Eggplant Stew (Khoreshteh Qiemeh Bademjoon) (pictured above).

EGGPLANT RECIPES FROM SIMMWORKS FAMILY BLOG

Danielle of Simmworks Family Blog makes a lot of delicious family meals that are often quick and easy for busy families – without sacrificing taste.

Baked Eggplant Parmesan

  1. Baked Eggplant Parmesan: an easy family dinner that will please adults and kids.
  1. Eggplant French Bread Pizza: simple, with just a few ingredients and perfect for lunch.

For even more eggplant ideas:

10 Fantastic Eggplant Recipes from Simmworks Family Blog.