Baby Food

A yummy calcium rich banana dish for your babe!

A super nutritious chia based "porridge" for little ones

This is one of Bears favorite things to eat (10 mo's old, not really into solids). Its Super nutritious and I sometimes eat it on bread myself

Instructions
Preheat oven to 350º and lightly oil and flour a deep-dish pie plate.

For the filling, place a small amount of oil in a skillet, with garlic and onions.
Turn the heat to medium and when the onions begin to sizzle, add a pinch of salt
and saute for 1-2 minutes. Add pepper flakes and beans, stirring to combine
ingredients. Add diced tomatoes and bring to a low boil. Reduce heat to low
and cook for 20-30 minutes, uncovered, stirring frequently. The mixture will
naturally thicken slightly.

For the cornbread, combine flour, cornmeal, baking powder and salt in a mixing bowl
and whisk briskly. Add olive oil and mix well. Slowly stir in soymilk until you achieve
a thick, spoonable batter. Finally, fold in chives. Spoon half the batter into the prepared
pie plate. Top with soybean mixture, covering the cornbread completely. Spoon
remaining batter over the beans, again, covering completely. Bake until the center
of the cornbread springs back to the touch, 35-40 minutes. Remove from oven and
allow to cool for at least 15 minutes before slicing into wedges. Makes 4-8 servings.
Christina Cooks on PBS4-815Filling:extra virgin olive oil1-2 cloves fresh garlic, thinly sliced1/2 yellow onion, dicedsea saltgenerous pinch red pepper flakes1 1/2 cups cooked black soybeans1 small can diced tomatoes, drainedCornbread:2 cups Bob’s Red Mill whole wheat pastry flour1 cup Bob’s Red Mill yellow cornmeal2 1/2 teaspoons baking powdergenerous pinch sea salt1/3 cup light olive oil1/2 -1 cup Pearl Original or Green Tea Soymilk2 tablespoons finely minced chives

Instructions
Bring a pot of water to a boil and cook fusilli al dente, about 10 minutes.
Drain well, reserving about a cup of cooking water, but do not rinse.

Place about 8 tablespoons oil and garlic in a skillet and turn heat to high.
Saute for 30 seconds. Add chickpeas and saute until they begin to lightly brown,
8-9 minutes. Stir in fresh basil and saute for about 30 seconds to blend the flavors.
Stir in broccoli rabe, wine and reserved pasta cooking water. Cover and cook until
broccoli rabe just wilts, 6-7 minutes. Remove a small amount of liquid, dissolve
miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently.
Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish
with fresh basil sprigs. Makes 4-6 servings.
Christina Cooks4-6151 pound fusilliextra virgin olive oil4-5 cloves fresh garlic, finely minced3 cups cooked chickpeas2 sprigs fresh basil, leaves removed from stems, finely minced1 bunch broccoli rabe, stems trimmed, shredded1 cup dry white wine2 teaspoons white miso2-3 fresh basil sprigs