in addition to the dirty dozen and clean fifteen, the Environmental Working Group (EWG) has a list of foods that are genetically engineered. especially since i’ve been making baby’s food at home, i’ve been more focused on introducing fruits and vegetables in its freshest and purest form possible. but the government and food corporations are not making it easy.
the foods i have heard of being genetically modified are corn and papaya but apparently some zucchini are – although because of improper labeling, it’s hard to know which is which. according to the EWG, the best thing to do is to buy organic for those foods as well as look for the Non GMO Project Verified label. unfortunately that’s not the worst of it – more vegetables and fruits are up for application to be genetically engineered. here is the list: Continue reading “genetically engineered 2014 – yup, we’re talking about food”
i’ve had lemon chicken before but it never struck a chord with me. for the fun of it, i tried this recipe anyway and i’m really glad i did! i made a few substitutions: instead of olives (not a fav), i used capers – and – instead of carrots (forgot to buy!), i used orange bell pepper. i also lowered the amount of chicken and threw in additional veggies: some celery and enoki mushrooms. all of the ingredients worked really well together.
i also tried a something new! after a health scare, my friends changed their diets to vegan. to make it even more challenging, they are on a no oil-based vegan diet. but they have embraced their new meals and their health has greatly improved because of it. they shared a a cooking tip: instead of oil, substitute it with chicken or vegetable broth.
since this recipe called for vegetable broth, i used their cooking tip. it was perfect – you don’t miss the oil one bit. i’m definitely going to use this tip more often!
- 1 teaspoon olive oil – or –
1 tablespoon low sodium organic chicken or vegetable broth*
- 1/2 pound boneless, skinless free range chicken breasts, cut into strips
- 3-5 cloves garlic, minced
- 3/4 cups onion, chopped
- 1/2 medium carrot, thinly sliced – or –
1/2 cup colored bell pepper, thinly sliced
- 1/2 cup celery, thinly sliced ~optional
- 3 ounces enoki mushroooms ~optional
- 1/2 zest of lemon, grated
- 14-1/2 ounces low sodium organic chicken or vegetable broth
- 1 teaspoon parsley
- 1-2 teaspoons capers
- 1 cup quick-cooking white rice – or –
2 cups precooked white rice
- fresh ground lemon black pepper
- sea salt, to taste
Preparation Continue reading “lemon chicken with rice”
a few years ago, i relived a childhood meal at hiroko’s place: omurice with curry. i really enjoyed it.
recently, i had a hankering for it again so i decided to make it myself. my parents used to use these curry blocks to make japanese flavored curry. instead of ketchup rice that is usually inside of the omelette, i used regular white rice and then put some ketchup on top.
while it may not be as good as authentic japanese omurice, it will tie me over until i make it back to hiroko’s place or another japanese restaurant with authentic omurice!
- 2 stalks of carrots, cut into chunks
- 1 medium potato, cut into small chunks
- 5 medium cremini mushrooms, cut in quarters
- 1 medium red bell pepper, cut into chunks
- 4 blocks of S&B Golden Curry sauce mix, mild/medium hot/hot
- 2 eggs
- 2 tablespoon extra virgin olive oil
- 2-4 cups white rice
Preparation Continue reading “omurice with curry”