A Little Bit of Summer in March: Swordfish in a Snap!

Welcome to March! Can you believe we have arrived to the third month of 2013? Where does the time go? It seems like yesterday we were celebrating the New Year and making resolutions. We don't know about you, but over here at Petit Organics, March means two things for us:

1. Where is spring?
2. We really miss warm weather!

Since you might be feeling the winter doldrums like us, we are sharing a traditional summer recipe perfect to warm up your dinner menu for your wee ones and hubby alike: Gluten-Free Baked Swordfish with Mango Salsa. Hopefully it will be the perfect way to hold your family over until the spring bounty that is just around the corner at your local green market.

Swordfish are a tropical fish found in open water which means they are high and protein and low in fat. In fact, one serving of swordfish has a whopping 27 grams of protein - pretty amazing! It is a more oily fish which means it is very rich in Omega 3; however it also means it has a stronger flavor. In order to neutralize the stronger flavor, we have balanced it with a salsa of mango, sugar snap peas, purple onion, corn and oregano. A helpful bonus: swordfish can only survive in the wild and are not possible to farm which means they are a very clean fish.

Baked Swordfish with Gluten-Free Mango Salsa

Ingredients:

• 1 1/2 pounds swordfish (okay to purchase fresh or frozen then defrost)
• 1 cup mango (peeled and cut into 1" cubes or purchase frozen and defrost)
• 3/4 cup sugar snap peas (stem end and string discarded from each then cut in half)
• 1/2 cup corn kernals (fresh or frozen and organic, non-GMO is preferred)
• 1/4 cup purple onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano, crushed
• Pinch sea salt
• Pinch fresh cracked pepper

Preparation:

Preheat oven to 400 degrees F. Combine the mango, sugar snap peas, corn, onion, oregano and olive oil in a mixing bowl. Stir several times over and spread evenly into the bottom of a baking dish.

Slice the swordfish into 1/4 - 1/3 pound pieces. Sprinkle the pieces with sea salt and cracked pepper and lay across the mango salsa in the pan.

Bake in oven for 20 - 25 minutes turning fish once until cooked through and it flakes away. Plate and serve.

Bon appétit to you and your bébés!

Brilliant Buckwheat and Gluten-Free Apple Cinnamon Buckwheat Muffins

Petit Organics is excited to highlight buckwheat, which is an oft-overlooked option for those with gluten sensitivities. Don't let the name fool you, it does NOT contain wheat.

Despite many people thinking buckwheat is a cereal grain, it is in fact a seed.  Buckwheat is high in fiber, antioxidants and Iron.  Due to its high protein content, it is lower on the glycemic scale than rice, corn, or wheat.  Its mild flavor makes it an excellent gluten-free option for both cooking and baking. Buckwheat is also a fantastic addition to baby food purees; it adds wonderful texture for babies ages eight months and up.  It is unlikely to provoke an allergy which makes it a superfood for babies and children.

Gluten-Free Apple-Cinnamon Buckwheat Muffins

Just wait until you smell these muffins baking in your oven. These are the perfect power snacks for your little one. They are also an excellent addition at any grown-up breakfast table.

Ingredients:

• 1 cup quick oats
• 1 cup water
• 1 container PO Simply Apples (or 1/2 cup applesauce)
• 1/4 cup maple syrup
• 2 egg whites
• 1 cup buckwheat flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon white sugar

Preparation:

1. Preheat oven to 400F.
2. Fill a muffin tin with 12 paper baking cups and spray lightly with non-stick spray.
3. Combine the oats and water and set aside for at least 15 minutes.
4. In a medium bowl mix together the flour, brown sugar, baking powder, baking soda, salt, and 1/2 teaspoon of the cinnamon.
5. Add the PO Apples, maple syrup and egg whites to the oat/water mixture.
6. Combine the dry ingredients with wet ingredients, mixing until just combined.
7. Evenly divide the batter into the 12 baking cups.
8. Combine the rest of the cinnamon (1/2 teaspoon) with the white sugar. Sprinkle over the top of the muffins.
9. Bake for 10 minutes, remove from pan and cool on a wire rack.

Yields 12 muffins.  Bon appétit to you and your bébés!

Over the Moon for Oats!

Oat FAQs:

Oats, oat bran, and oatmeal are all whole grains that are packed with fiber and phytonutrients. They help increase energy levels and minimize the incidence of asthma in children. This awesome grain also boasts an impressive nutritional profile of antioxidants such as magnesium, zinc, phosphorus and Vitamin E.  Oats derive their nutty flavor from the roasting process that takes place after harvesting and cleaning. Interestingly, oats also retain their germ and bran which allows them to maintain their complete nutritional makeup. This is a fantastic grain for the vegan and gluten-free foodies out there!

Vegan Pear-Oat Super Smoothie Recipe

Ingredients

• 2 containers Petit Organics Simply Pear (or two medium pears, cooked and pureed)
• 1/2 cup water  
• 2 ripe bananas 
• 1/2 cup uncooked organic quick oats
• 1/2 cup baby spinach leaves (optional) 
• 5 ice cubes  

Preparation     

Puree all ingredients in a blender until smooth and creamy, about two to three minutes. Serve room temperature or chilled. You can also pour this mixture into Popsicle molds for a delicious and healthy afternoon indulgence!

Yields 2 - 3 servings.  Bon appétit to you and your bébés!

Michelle's Musings: Gluten-Free Chocolate Orange Holiday Cookie Sandwiches

The smell of cookies baking during the month of December always brings me back to my childhood holiday memories; my grandmother and I used to spend every rainy afternoon perfecting all sorts of cookie recipes. Below I am sharing one of my all-time favs, Gluten-Freee Chocolate Orange Holiday Cookie Sandwiches! This is the perfect recipe to try the next time cold or wet weather keeps you and your little ones indoors. 

*A quick,fun fact about baking with kids: getting your little ones involved in the kitchen is a really GREAT way to introduce them to math. In no time at all fractions will be a...piece of cake!

Gluten-Free Chocolate Orange Holiday Cookie Sandwiches

Cookie ingredients:

• 1 cup unsalted organic butter, room temperature
• 2/3 cup sugar
• 1 cup Organic brown rice flour (Arrowhead Mills makes a great option)*
• 1 cup cornmeal
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 orange zested, plus 1 tablespoon fresh orange juice

*note: you can substitute regular all-purpose flour if gluten intolerance is not an issue

Cream filling ingredients:

• 1/2 cup unsalted organic butter, room temperature
• 3/4 cup powdered sugar
• 1/2 orange zested, plus 1/2 teaspoon fresh orange juice
• Small pinch salt

Directions:

Preheat oven to 350 degrees F.

To make the chocolate cookies, use an electric mixer to cream together the butter and sugar in a large bowl until fluffy.  In a separate bowl, stir together the flour, cornmeal, cocoa powder, baking powder, salt and orange zest.

Add the dry ingredients slowly into the butter mixture (1/3 at a time, stopping to scrape down the sides of the bowl) until thoroughly combined.  Place the dough on a sheet of plastic wrap and press down to about 1-2 inches.  Cover in plastic wrap and place in the refrigerator to cool for at least one hour, but not longer than one day.

Roll out the dough on a floured surface to 1/4 inch thick.  Quick kitchen tip:  Place a piece of plastic wrap on top of the cookie dough to roll it out so the dough does not stick to your rolling pin.  This saves lots of headaches!

Using a 2 inch round cookie cutter, cut out the dough.  Bake on a heavy baking sheet lined with a Silpat for 13 - 15 minutes.  Place the baking sheet on a wire rack to cool the cookies thoroughly before handling.  Be sure to use a spatula when lifting the cool cookies from the baking sheet.  They are delicate due to the cornmeal and can crumble unless handled carefully.

Next, to make the filling, combine the butter, powdered sugar, orange zest and salt in a bowl.  Cream the ingredients until thoroughly blended and fluffy.

To assemble the sandwiches, place about 1 - 2 teaspoons of the filling onto a cookie.  Top with another cookie and press down.  Serve immediately or store in an airtight container in the refrigerator for up to 2 days. (Although they probably won't last that long!)

Bon appetit to you and your bébés!