Category Archives: Recipes for the Whole Family

Watermelon, Mint and Feta Salad

Posted on August 15, 2012 | 2 comments

Here is another recipe we enjoyed camping last weekend. Our mint is abundant right now and there are only so many mint cocktails one can drink. I thought this simple little salad would be refreshing camping and easy to throw together.

Packing for the trip, I cut several stems of mint, washed them and then stored them damp, wrapped in a paper towel, in the fridge (and then the cooler). This, by the way, is my favorite way to store herbs and lettuces from the garden. Except at home I just as often use a clean kitchen towel instead of a disposable one. I also packed up the last of my homemade feta. (The feta is another recipe I plan to share, so feel free to subscribe to follow.)

This salad is great with figs, too. This year a little birdie we call Baby eats our figs as fast as they come off the tree. She has even full on shoplifted a fig! We were in Whole Foods and she was sitting in the cart. I turned my back for a second to pick out a peach and when I looked she had grabbed a fig out of a basket on the display and had started eating it! Baby also got into a shopping bag today, found an avocado and bit into it as though it were an apple.

Anyway, she loved this salad. It is a great way to showcase fruit at it’s peak. For babies, watermelon is a great first solid once they are ready to try venturing past purées since it is so easy to “bite into” with just gums.

Watermelon, Mint and Feta Salad Recipe

  • A large bowl of watermelon cut into large bite sized chunks, chilled
  • Mint, ripped or cut into smaller pieces
  • Crumbled feta
  • Balsamic vinegar glaze or reduction
  • Squeeze of lime juice (optional)
  • Salt and pepper (optional)

I don’t have measurements for this salad, so just eyeball it. Cut up the watermelon and chill, if it isn’t already cold. Then add the rest of the ingredients, mix and serve immediately.

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Posted in Family Adventures, Food, Healthy Recipes, Homemade Baby Food, Recipes for the Whole Family, Recipes from the Garden, Urban Homesteading

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Family Traditions: Camping, Shooting Stars and Pancakes

Posted on August 12, 2012 | 3 comments

We just took Baby Bird camping for the first time! She did great and had fun getting dirty, playing outside and spending time with Mama and Dada. I kept thinking about camping with my parents when I was little.

Camping out east we got away from the big city light pollution and had the treat of seeing a sky full of stars and the Perseid meteor shower. My dad loved being outdoors and took my sisters and I on major backpacking trips in Yosemite. He always timed them for mid-August so we could see the shooting stars. I remember sleeping out in the open, all in a row in our sleeping bags and counting how many we could see as he pointed out constellations.

These days I am content to “car camp” instead of carrying a heavy pack up mountains at elevation. But when my dad was diagnosed with cancer and planned a victory backpack trip for when he would beat it, of course I agreed to go. We never ended up backpacking again, but I most easily connect with him outside in the beauty of nature, visiting the waterfall where we scattered his ashes or catching a shooting star.

I’m so glad we could introduce our lil’ one to the joys of living outside and being with friends. I know her grandpa would approve.

So, anyway, pancakes?

As we were preparing for this camping trip, I asked my husband what food he would like me to buy as he does most of the cooking when we camp. I was a dutiful wife with most of his list but balked at “pancake mix,” figuring I could do better. I recently made these super light and fluffy pancakes with some of the excess kefir I have been making and they were delicious. I pre-measured and packaged up the dry ingredients and added the vanilla to the kefir. Voila! Instant “instant mix.” More affordable and infinitely more tasty. I also packed some of my cajeta, a traditional Mexican syrup made from goat milk that is a cross between dulce de leche and sweetened condensed milk. (Update: the cajeta recipe is now up.) Papa Bird manned the camping griddle and they were a huge hit with our friends camping.

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I have to confess that making my own pancake mix was not my original idea but something I remember my mom doing when we used to camp. I clearly remember one camping trip when I was seven or eight. Before the campground we stopped to visit friends of my parents in Big Sur. I was petite and looked younger than my age, but I thought the lady was still a little out of touch when she said, in full on baby talk, “Maybe if you are lucky your mommy will make you pancakes.” I had to set the record straight and told her as a matter of fact, “No, but I will make crepes.”

Fluffy Kefir Pancakes

Recipe from Tammy’s Recipes

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups kefir (homemade if you have it)
  • 1/2 cup milk or buttermilk
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten

In a large bowl, whisk together the flour, baking soda, and salt. In a separate bowl, combine kefir, milk, vanilla extract, and eggs. Add to dry mixture and mix just until moistened. Pre-heat griddle or skillet over medium heat (or just below). Lightly grease griddle or skillet, and spoon batter on. When many bubbles have risen to the top of the pancake (about 3-4 minutes), flip over and continue cooking until done (about 1-2 minutes). Serve immediately, or keep pancakes warm on a plate in the oven until all have been cooked. Serve with butter, fresh fruit, or syrup.

Notes:

Baby loves the pancakes, with or without syrup, and can eat them as is. This recipe is very basic and unsweetened. While it is awesome simple, it would also be a good “base” for adding anything you like. I have added a few tablespoons of flax meal. I’d like to try adding lemon zest in next time, inspired by lemon ricotta pancakes.

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Posted in Family Adventures, Healthy Recipes, Recipes for the Whole Family

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Instant Summer Dinner: Pesto Angel Hair with Tomatoes

Posted on August 9, 2012 | 4 comments

Baby Bird became hungry and cranky all of a sudden this evening so dinner needed to be made ASAP. We had a little leftover chicken, but not much else. I found some angel hair pasta in the cupboard and thought of pesto. The angel hair cooks in 2 minutes, so this dinner was actually as fast as making a microwave meal!

What goes better with tomatoes than basil? Nature must agree since they are both in season at the same time.

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I put on a pot of water and went out to the yard to pick basil and I found a ripe tomato. Our basil was a little neglected, so I trimmed off the flowers.

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By the time I came back in the water was boiling. Papa Bird helped cut up the tomato with his new ceramic knife. The rest just came together, perfect to have with a glass of white wine and a little of my truffled goat cheese and crackers.

Pesto Angel Hair with Tomatoes Recipe

  • 1 package of angel hair pasta
  • 2 handfuls of basil leaves
  • 1/4 cup of raw pine nuts
  • 2 tablespoons olive oil
  • 1-2 cloves of fresh garlic
  • salt and pepper
  • 1 cup of cooked chicken (optional)
  • 1 large tomato
  • 1/4 cup of freshly grated parmesan cheese

Cook pasta according to package directions. Rewarm chicken in a pan, covered, with a splash of water, if needed. In a small dry pan on medium heat carefully toast the pine nuts. Watch them carefully as they will go from raw to burnt quickly. Add the pine nuts to a blender with the basil, oil, garlic, salt and pepper. Blend, adding oil if needed. Taste and adjust the seasoning.

Place the drained pasta in a bowl. Grate parmesan with a microplane over the pasta. Add the pesto and mix well. Start with a little of the pesto, taste and go from there. A little goes a long way. Toss with chicken and tomatoes and serve. Or share out of the mixing bowl. :)

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Notes:

Nuts should never be toasted in oil, but in a dry pan. Walnuts are also traditional in pesto, but I prefer the taste with pine nuts. All nuts are expensive right now, but I’ve found that Trader Joe’s still has the best price for pine nuts. Oh! And protect your investment (~$8 for a 8 oz bag at Trader Joe’s and as much as $25-30/pound elsewhere) and store the nuts in the freezer. They will last you a long time.

I had two oz. of extra pesto that I put into a silicone tray meant for freezing baby food. I figure the one oz. cubes will defrost easily sometime in the future. I’ll let you know how it works!

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Tips for cooking for baby:

We haven’t given her pesto yet. Baby bird at 10 months loves feeding herself thin pastas, like angel hair, or orzo. We break it up a little and put it on her tray. Tonight she had the pasta, chicken, tomatoes and avocado. Plus she stole a little goat cheese.

 

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Posted in Healthy Recipes, Recipes for the Whole Family, Recipes from the Garden, Urban Homesteading

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Three Sisters Succotash

Posted on August 6, 2012 | 1 comment

Sufferin’ Succotash! (I just like to say that.)

Sylvester aside, when I think of succotash, I picture a bad cafeteria steamer filled with a blend of frozen peas and carrots.

Then I saw an episode of Chow’s Go To Dishes where Jonathan Waxman made a succotash that looked amazing.

So when Papa Bird’s corn ripened at the same time as the zucchini and green beans, I had to give it a try! It turns out it is so simple and so yummy. This is a dish that truly tastes much better than it sounds, so I had to share it here. The quality of your succotash will be directly related to quality of the vegetables you use. Because the recipe is flexible and you can use any vegetables you have on hand, it is an ideal recipe for backyard garden bounty. Our tomatoes weren’t ready last month when we made this, but they would also be great in it. Our garden gave us corn, green beans, zucchini, onions and cilantro, so that’s what went in. :)

three sisters succotash

Corn is notoriously difficult to grow organically, but Papa Bird had good luck this year growing corn with summer squash and green beans, following the Iroquois tradition of the Three Sisters. Since I’m one of three sisters, I’m kind of fond of the idea. Renee’s Garden has a nice article on the legend of “three inseparable sisters who only grow and thrive together…

Corn provides a natural pole for bean vines to climb. Beans fix nitrogen on their roots, improving the overall fertility of the plot by providing nitrogen to the following years corn. Bean vines also help stabilize the corn plants, making them less vulnerable to blowing over in the wind. Shallow-rooted squash vines become a living mulch, shading emerging weeds and preventing soil moisture from evaporating, thereby improving the overall crops chances of survival in dry years. Spiny squash plants also help discourage predators from approaching the corn and beans.”

Three Sisters Succotash Recipe

Adapted from: Calabacitas Con Elote by Fork Fingers Chopsticks

Makes 4 servings

  • 1 tablespoon coconut oil
  • 4 cups zucchini, diced (aim for about 1 inch thick pieces; too small and they will turn to mush)
  • 1 1/2 cups corn, cut fresh off the cob
  • 1 cup fresh green beans, cut into ¾ inch pieces
  • 1/2 cup onion, diced
  • 1/4 cup water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 – 2 tablespoons fresh cilantro, chopped

In a large hot skillet or wok, sauté zucchini in coconut oil. Allow to cook evenly for 3 minutes, turning occasionally to prevent over cooking. Add the corn, green beans and onions, stirring and sautéing for another 5 minutes so that the zucchini begins to soften and barely turn golden. The zucchini should be slightly crisp. Add the water and cover with a lid at any point if anything is starting to burn, and after a few minutes in any case. Simmer on medium heat covered for about 5 minutes. Add the cumin and adjust the seasoning to your taste. Cook for an additional 3 – 5 minutes, until the vegetables are cooked but slightly al dente. Serve hot.

Tips for cooking for baby:

You can reserve some for baby before adding the cumin and cilantro if he/she has not yet had spices or herbs, but don’t be afraid of introducing them, either! Puree the succotash or grind in a small food mill and add a good amount of breast milk or water. Baby Bird at 8 months liked it soupy with a lot of milk.

Variations:

Use any vegetables you have fresh and in season! I don’t ever follow a recipe to the letter, more as inspiration and structure. Try adding tomatoes, garlic, chile peppers, etc.

We added leftover chicken to the succotash the second day for a complete meal.

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Posted in Homemade Baby Food, Recipes for the Whole Family, Recipes from the Garden, Urban Homesteading

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Raspberry Oatmeal

Posted on August 5, 2012 | 2 comments

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Lately I have been very interested in meals that Baby Bird can eat as well as us. Because, seriously, having to make separate food for her after pulling together our meal got old quickly. We are lucky that our Baby Bird likes to eat just about everything. I have also been interested in eating oatmeal since she was born, as it is a well-known galactagogue, or substance that promotes lactation, and is tastier than fenugreek.

When we first brought Baby home from the hospital, instant oatmeal was my middle of the night snack. Those first few days I was still taking ibuprofen and acetaminophen around the clock and needed something in my tummy. Waking every two hours to feed her worked up an appetite, too. Oatmeal was warm and cozy in the cold of the night and I could also take out a packet and microwave it with one hand, holding my tiny babe in the other. But in retrospect, microwaved instant oatmeal was probably not affecting my milk supply as I was hoping.

I think I was scared of oatmeal. Didn’t you have to cook steel cut oatmeal, slowly stirring, for 20 minutes? My next step was to buy some quick oats from the bulk section of the grocery store. (Bulk homemade oatmeal is a much better value than packaged instant oatmeal.) It actually was pretty easy. I just heated it to boiling with water, turned the heat down, stirred a minute and it was done. I was feeling very happy with myself. Then I learned that quick oats don’t promote lactation as much as rolled oats.

So today was my first attempt at cooking the real thing. Why was I so scared? Cooking rolled oats couldn’t be easier! And as a bonus, Baby loves it, too! I used the same technique as cooking the quick oats and was surprised that it didn’t take much longer. The texture is better too, in my mind. Today I mixed in a small handful of organic raspberries at the end. They easily broke up and added a little flavor to each bite. I didn’t sweeten it, but if your berries are tart, you could. Just avoid honey if you will be sharing with a baby under 1 year old. This recipe can easily be multiplied for more people. Papa Bird wasn’t in an oatmeal mood so Baby and I shared one serving.

She loves to eat out of my bowl, but I put baby’s oatmeal in her own small bowl so it would cool faster. I mixed in a little breastmilk to make her oatmeal creamier. She is very interested in feeding herself these days, so we did a combination of Mama feeding her oatmeal by spoon and dropping small “oatmeal cookies” on her highchair tray for her to pick up herself. I ate out of the pot. One less dish to do.

Raspberry Oatmeal Recipe

1 serving

  • ½ c. rolled oats
  • 1 ¼- ½ c. water
  • handful of raspberries

Add oats and water to a small pot on high heat. Bring to a boil and reduce heat to low, stirring. Cook for a couple minutes until desired consistency. Feel free to use more or less water, depending on preference, or add sweeteners to taste. Take off heat and stir in berries, or any addition you like. Oatmeal conserves heat, so be sure to check temperature before offering to a baby!

Disclaimer: I’m sure you will use common sense in giving any new food to a babe. For reference, mine is 10 months old, has 1 and a half teeth, can gum food well, and was well used to chunky purées before I gave her oatmeal.

Links:

http://kellymom.com/bf/got-milk/supply-worries/oatmeal/

http://kellymom.com/bf/can-i-breastfeed/herbs/herbal_galactagogue/

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Posted in Homemade Baby Food, Recipes for the Whole Family

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