Genetically Modified Organisms (GMO)

GMO's or genetically modified organisms are in more everyday food items that most people know or like to admit. With organic and healthy eating a more important issue with consumers, the topic of genetically modified foods have become a great issue many want to know more about. And if you don't know, you have got to find out!

According to the Organic Consumers Association and their "Millions Against Monsanto 2011" campaign, more than 1/3 of the U.S. crops contain GMO's. That's about 165 million acres. Monsanto is the largest and most powerful company who have pattented GMO foods. The campaign's goal is to mandate labeling on every single food product that contains genetically modified ingredients and teach locals how they can organize a "Millions Against Monsanto" campaign in their own communities on World Food Day, October 16, 2011. "Our Goal: 435 chapters, one for each Congressional District x 2300 supporters in each chapter = 1,000,000 people against Monsanto, in support of our right to know and choose what's in our food."

"Let thy Food be thy Medicine and thy Medicine be thy Food" – Hippocrates. That is the message from the founding father of modern medicine echoed in the controversial new documentary film Food Matters from Producer-Directors James Colquhoun and Laurentine ten Bosch.

This film discusses whether genetically modified foods are safe for human consumption will remain a controversial issue. Yet some scientists who have been quieted or marginalized have found serious concerns about the safety of GMOs in laboratory animal studies. In many investigations involving GMO-fed animals, there have been cases of underdeveloped organs, reproductive problems, accelerated aging and even death.

The film also discusses the four As (allergies, asthma, autism, and ADD) rapidly increase in U.S. health statistics, we must consider that GMOs could certainly be one of the causes. As a matter of fact, in a recent position paper by the American Academy of Environmental Medicine, physicians across the country called for a moratorium on GMO foods because "there is more than a casual association between GM foods and adverse health effects."

References:

Food Matters – http://www.foodmatters.tv
Organic Consumers Association – http://organicconsumers.org/monsanto/index.cfm

New Episode: Not Your Average Sammy

Watch Momma Cuisine's new episode on You Tube about making a great sandwich that's beyond the average.



CLICK HERE FOR PART 2 OF THE EPISODE.

Momma Cuisine FREE Newsletter

Johanna M. Cook founder of Momma Cuisine – Making Great Everyday Meals started Momma Cuisine as merely a blog to express her love of food and share recipes with family and friends. Today, Momma Cuisine has grown as the concept of teaching busy moms how to create the ever challenging "everyday meal" has sparked interest, among mothers of course.

Momma Cuisine is launching a monthly newsletter to feature recipes and cooking tips, as well as a featured article touching on other topics besides food that may be of interest to today's moms. The March copy of the free newsletter highlights an article by Kids Wealth International Club, Inc. C.E.O., Melanie Javier. The article talks about when to start talking about money with kids. The newsletter also highlights Momma Cuisine's list of simply Pantry Basics; a list of easy-to-find ingredients that will help moms with a beginners guide to stocking their pantry, as well as recipe. The newsletter is free and signing up for it can be found in Momma Cuisine's website, www.mommacuisine.com.

Also look out for Momma Cuisine Shows on You Tube where her blog and recipes come to life at www.youtube.com/mommacuisineshow.

To contact Johanna M. Cook about Momma Cuisine workshops, please email johanna@mommacuisine.com

TribLocal by Chicago Tribune Event at Whole Foods with Momma Cuisine

I was recently invited by Trib Local of Chicago Tribune to participate in an free event going to be held at Whole Foods Market on Thursday, March 24 at 7 p.m. to demonstrate, Healthy Eating on a Budget.

"Launched in 2007, TribLocal provides a unique mix of professional and user-generated content online along with a weekly digest of local news printed in our Thursday newspaper. Combine all that with a history of award-winning traditional journalism at the Chicago Tribune and you have a forward-thinking and trusted news product."

It is such an honor to be invited to be a part of an event such as this. My passion for teaching busy moms (and dads) about how to create Great Everyday Meals is something that runs deep in my veins. Food is more than just a simple need. It brings people together, and in some countries, apart. It is the highlight of a party, the most memorable part of a vacation, the main event on a holiday, and a tool to bring friends and family together to spend time over. To me food is more than just items on a plate. Food and how cook it, is how I express my love, gratitude and feelings to and for my family and friends. I use it as a tool to meet new friends, as well as to help me reconnect with old ones.

My love and enthusiasm for food and cooking is something I want to share with everyone, especially mothers. Mother's have it tough in the kithen. Unlike in restaurants, we are our own dishwashers, bussers, prep cooks, executive chef and servers. Let's not even start with the discriminating diners we have to feed everyday!! Showing busy, modern moms how to create Great Everyday Meals using only simple ingredients and basic cooking techniques is what Momma Cuisine is all about.

Recipe: Angel Hair w/ Roasted Chicken & Bacon

Having guests over is sometimes cause for mild panic attacks for hosts. The idea of trying to impress guests with your fabulous (and impeccably clean) home, and your outstanding sense of great food can be a lot of work and money. This recipe is a quick meal yet doesn't lack in flavor, style and pizzaz. It only calls for a few simple ingredients, and one of my favorite go-to's…store bought organic rotisserie chicken!

TIP: TO MAKE COOKING BAKING LESS MESSY, BAKE IT IN THE OVEN, ON A BAKING SHEET, FOR ABOUT 15 MINUTES ON 375. NO SPLATTER!!

ANGEL HAIR W/ ROASTED CHICKEN & BACON

1 lb of angel hair pasta
1 lb of thick sliced bacon – diced into large chunks
2 breasts of fully cooked organic rotisserie chicken – diced
1 pint of cherry tomatoes – halved
1/2 cup parsely
6 oz of shredded parmesan cheese
olive oil

Cook the bacon in the oven, on a lined baking sheet, at 375 degrees until crispy. Let cool and cut into large pieces. Carve the breasts of a store-bought organic rotisserie chicken and dice. Set ingredients aside.

Cook the angel hair in boiling, salted water for about 12-15 minutes or until al dente. Drain the pasta and place in a large bowl and drizzle with extra virgin olive oil and 2 tsp of kosher salt. Toss in the tomatoes, parmesan cheese and parsely. Then, toss in the bacon and chicken. Garnish with more parsely and parmesan cheese and serve alongside tomato foccacia bread or a french baguette.

Chicago Restaurant Week 2011

CHICAGO RESTAURANT WEEK – FEBRUARY 18-27, 2011

"Chicago Restaurant Week, produced by the Chicago Convention & Tourism Bureau (CCTB) is Chicago’s celebration as a world-class dining destination. Supported by the CCTB’s restaurant members, the promotion runs for ten days with prix fixe lunch and/or dinner menus at more than 200 restaurants throughout the Chicago area (and suburbs)."

Chicago is a wonderful food town and argueably goes toe-to-toe with big cities like New York, Los Angeles and San Francisco as having some of the best chefs and restaurants the food world has to offer. With more than 200 restaurant participating, this yearly event is highly anticipated by foodies all over town and suburbs. It's a great way sample new restaurants, as well as eat in some of the most expensive establishments for a portion of the regular menu price.

"Reservations are strongly recommended. To make a reservation, visit EatItUpChicago.com or call your restaurant of choice. Participating restaurants should provide you with their special Restaurant Week Menus upon seating. If a Restaurant Week menu is not provided at that time, you should request it."

And do not fret if you cannot make it to the city. Downtown Naperville's very own Catch 35 is participating in Restaurant Week, as well as Mon Ami Gabi, Capital Grille, Carlucci, Benihana, and Wildfire in our neighboring cities, Oakbrook and Lombard. To view a complete list of participating restaurants visit,
http://www.choosechicago.com/chicago_restaurant_week_2011/pages/default.aspx.

Recipe: Coconut Tapioca Pudding

Tapioca pudding is classic Americana. This recipe has an Asian twist using coconut milk instead of milk (or cream)and eggs. This pudding is also dairy free and great for those who are lactose intolerant.

The key to this dish is to continually stir the tapioca to prevent it from sticking to the bottom of pan, much like risotto. The ingredients, although seemingly exotic, can be found in most grocery stores international food isle. And mini tapioca pearls are found in the bakery section of your local grocer. This is a great comforting dessert that my son loves!

COCONUT TAPIOCA PUDDING

2 cans of coconut milk
2 cans of coconut water (can contain coconut bits)
1/2 cup of brown sugar
1/2 tsp of cinnamon
Pinch of ground ginger
Toasted coconut flakes for garnish

In a large sauce pan, heat the coconut milk on medium heat. Add the tapioca when the coconut milk starts to steam, not boiling. Continue to stir genlty until the tapioca is cooked all the way. As the coconut milk starts to thicken, slowly add coconut water and stir again. Be careful not to make the pudding too thick or too runny. You may not have to use all the coconut water.

Once the tapioca is cooked all the way through and consistency of the pudding is what you like, add the brown sugar, cinnamon and ginger and stir in. Serve in large ramekins and garnish with toasted coconut flakes.