Vinegar: Uses from Our Kitchen to Yours

This miracle liquid might be our second-favorite kitchen ingredient "must," second only to extra virgin olive oil. Vinegar literally means sour wine because when wine or another alcoholic liquid is allowed to ferment a second time it turns acetic.

Vinegar has been a kitchen staple for many generations. Not only is it a condiment and preservative, but it is a trusted healthy remedy, a neutralizer and cleaner.  Study after study has proven that a 5% solution of distilled white vinegar (think the Heinz brand most commonly found at your local grocery store) kills 99% of bacteria, 82% of mold and 80% of germs. Its acetic quality makes it possible to kill all of these icky contaminants while also being safe enough for our own bodies and the environment - we approve!

Our Favorite Versatile Vinegar Uses for the Kitchen:
Below are our 12 favorite ways to use vinegar in your home kitchen that you might not know about. We hope you are able to put these tips to good use!

1. Splash a teaspoon of apple cider vinegar on fresh fruits (pears, cantaloupe and honeydew) to add a zesty new taste.
2. Add a tablespoon of vinegar to the water when boiling or steaming vegetables such as cauliflower, green beans or beets. It will help keep their color, improve the taste and reduce gassy elements.
3. Olives and roasted peppers covered with vinegar can be kept almost indefinitely if refrigerated.
4. A basic vinaigrette salad dressing: Whisk together 1 tablespoon vinegar and 4 tablespoons extra virgin olive oil. Drizzle over salads, fruit or use as a marinade for chicken.
5. Add a spoonful of vinegar to chocolate cake for extra moistness and taste.
6. When making soup stock, add 2 tablespoons of vinegar to the water - it will help pull every bit of calcium from the bones into the stock. You sure can't buy that in store-bought chicken stock.
7. Oops! Did you add too much salt to a recipe? Just add a spoonful of vinegar to correct the taste.
8. Remove kitchen odors like burnt pots by boiling a small amount of water with 1/4 cup vinegar and so the steam circulates the room. You can also dampen a cloth with vinegar and wave it through the room.
9. Clean the shelves and walls of your refrigerator with a 50/50 solution of water and vinegar. Better yet, put the solution in a spray bottle for even distribution.
10. Clean and deodorize your kitchen sink drain by pouring in 1 cup baking soda followed by 1 cup hot vinegar. Let this sit for five minutes then run hot water down the drain.
11. Add 1/2 cup vinegar to the dishwasher rinse cycle to get dishes and glassware sparkling.
12. Remove odors from your toddler's lunchbox by placing a vinegar-soaked slice of fresh bread and leaving it overnight. Wipe clean in the morning and voila - good as new!

Raspberry Vinaigrette Recipe
Perfect for fruit salads, mixed greens or chicken marinades

1. Bruise 1 cup fresh raspberries lightly and place them in a sterilized pint jar.
2. Heat white or wine vinegar in a small to medium saucepan to just below the boiling point - small bubbles will start to form on the sides and bottom of the pan.
3. Fill the jar with vinegar and cap tightly.
4. Allow this to stand for 2 - 3 weeks.
5. Uncap, strain the vinegar and discard the fruit.
6. Pour the vinegar into a clean jar and seal tightly. The vinaigrette will keep for 6 months when refrigerated.

Bon appetit to you and your bébés!

Happy Valentine's Day: Pink Pancakes!

Happy Valentine's Day!  Hopefully you are able to share this special day with those you hold dear - grown ups and bébés alike. In this post, we are highlighting one of our favorite cold weather veggies: Beets! 

This colorful root vegetable is nutrient-dense and available year-round although is at its peak during the colder months. Beets are full of fiber, which helps ease constipation. They are also one of the best foods for anemic babies because they contain high levels of both iron and copper.

When shopping for beets you will likely notice they are sold in bunches with the tops still attached while others are sold individually with the tops removed. It is important to look for beets that are firm, round and have a slender main root. Beets are best with a rich color and smooth surface. You can easily gauge freshness when they are bunched by observing the condition of the tops. Stay away from badly wilted tops. The tops are nutrient dense, so don't toss them out! They can be prepared just as you would fresh spinach leaves.

Petit Pointer: a blend of Petit Organics Simply Beets with a squeeze of lime juice is an effective remedy for vomiting, diarrhea, food poisoning and even jaundice!  Who knew?

Pink Pancakes

Ingredients

• 3/4 cup water 
• 1/2 cup low-fat ricotta cheese (or low-fat cottage cheese)
• 1/2 container Petit Organics Simply Golden Beets
• 1/4 cup red beets, cooked and pureed
• 2 tablespoons brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon 
• 1 ¼ cup pancake mix
• pure maple syrup (optional)

Preparation

1. Thoroughly combine the water, ricotta cheese, beets, brown sugar, vanilla, and cinnamon in a mixing bowl.
2. Add the pancake mix to the cheese mixture. Stir until just combined. Do not overmix!  You want the batter to be a little lumpy.
3. Using a nonstick griddle over medium heat, pour 1/4 cup of the batter at a time. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down slightly. It should take about 1 to 2 minutes per side.
4. Serve warm and garnish with maple syrup or fresh fruit if desired.

Yields 10-12 pancakes.  Bon appetit to you and your bébés!

A New Take on Sauteed Spinach

Winter storm Nemo has come and gone here in NYC and left enough slushy snow in his path to last the next three weeks.  We are pretty certain no one will argue that we all need to be warmed up.  Warmed up and pumped full of greens in the same snack or side dish... who can beat that?!

That's why we are passing along our supreme sauteed spinach glazed with honey and mustard.  Trust me, hubby AND munchkin will devour this faster than you can say "Bon appetit!"

Ingredients:

• 1/2 tablespoon extra-virgin olive oil
• 5 cups washed organic baby spinach (fresh only)

Ingredients for glaze:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons local honey
• 1 small pinch salt and fresh cracked pepper (this is simply to bind the glaze)

Directions:

1. Whisk together glaze ingredients while heating a skillet over medium heat, set aside.
2. Pour the olive oil into the skillet then place spinach in pan.
3. Slowly and delicately turn the spinach leaves while adding the honey-mustard dressing.
4. Quickly finish up by turning the spinach to coat it with the honey-mustard dressing. The leaves should be just wilted, not soggy.
5. Option to add goat cheese.  Serve warm or room temperature.
6. Option to puree in a food processor or blender for a sweet and healthy meal for your baby (12 months or older only because of the honey).

Serves 6-8.  Bon appetit to you and your bébés!