Peanut Butter & Strawberry Quick Jam Burritos

From Vegetarian Times

8oz. fresh strawberries, hulled
3 TBS. agave nectar
4 8-inch whole wheat tortillas, warmed
8 TBS. crunchy or creamy all-natural peanut butter

1) Combine strawberries & agave in heavy medium saucepan over medium heat & cook 5-10 minutes, or until strawberries soften & juices thicken, stirring gently & often. Cool slightly.

2) Working with 1 tortilla at a time, warm tortillas directly over flames of gas burner until they are heated through & slightly charred but still pliable, moving them around on burner to ensure they cook evenly, about 20 seconds per side. Spoon 2 TBS. peanut butter down center of each tortilla. Spoon strawberry jam over peanut butter. Roll up tortillas, leaving one end open.

***You can substitute sliced apples or bananas for the jam***

Garbanzo Poppers

1 can of garbanzo beans, rinse & dry them
Drizzle w/olive oil
Sprinkle w/garlic powder & sea salt
Roast on 400 for 20 minutes, stirring often.

I literally ate the entire batch w/in 45 minutes. By myself. Soooooo good.

Peanut Butter Playdough

- 1 cup peanut butter
- 1/2 cup honey
- 2 cups powdered sugar

Mix ingredients in a bowl and voila! Store in an airtight container or plastic baggie with air sucked out of the bag.
Tip: Spray your measuring cups with oil before measuring peanut butter & honey so they will come out easier.

Seriously yummy! :)

Finger Foods

Max is now 9 months old (HOW did that happen?!) & now I'm digging to find finger foods for him.

http://www.homemade-baby-food-recipes.com/infant-finger-food.html

Cheesy Vegetable Nuggets

oz (1 cup) frozen broccoli florets
4 oz (1 cup) dry breadcrumbs
6 oz (1 1/2 cups) Cheddar, grated
2 1/2 tbsp water
2 1/2 tbsp olive oil
1 1/2 tsp baking powder

Heat the oven to 375 deg F, 190 deg C.
Cook the broccoli, then drain and chop well.
Combine with the remaining ingredients and mix well.
Form the mixture into nugget shapes and place on a greased baking tray, about 3in apart.
Bake for 20-25 mins, turning halfway through the cooking time.
Serve warm.


Butternut Squash Ravioli

2 oz (1/2 cup) flour (unbleached)
2 oz (1/2 cup) semolina flour
2-3 fl oz (1/3 cup) very warm water
1 tbsp olive oil
around 6 oz (3/4 cup) butternut squash, peeled, cooked and mashed
pinch of sweet paprika (optional)

Mix the flours together, then slowly add the oil and water, mixing well (this is easiest to achieve with a food processor set at the lowest speed).
The mixture should become a ball of dough - if it seems too dry, add a teaspoon of water at a time until a ball is formed.
Knead the dough thoroughly, then divide into two pieces.
Roll out each piece VERY thinly.
Stir the paprika into the butternut squash.

EITHER

Take heaped teaspoons of the butternut squash and place at intervals along 1 sheet of pasta.
Place the other sheet of pasta over the top and press down around the 'mounds' of butternut squash.
Next, cut around the butternut squash mounds with a very sharp knife.
Create a decorative edge for your ravioli by pressing all the way around the edge with the wet prongs of a fork.

OR

Splash out on some ravioli moulds.

They are inexpensive and make it much easier to create perfect ravioli shapes!

NEXT...

Bring a large pan of water to the boil, then carefully slide in your ravioli shapes (we find it best to cook just three or four at a time).
When the shapes rise to the surface of the water, they are ready. Carefully remove them with a slotted spoon.
Serve as they are - with a fresh tomato sauce for babies already enjoying tomatoes - or even with a sauce of another veggie puree thinned with a little stock!


- Organic Cheerios
- Cubed baked sweet potato
- Scrambled egg yolks (whites are tossed or you can scramble them for yourself)
- Cut up banana