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Genetically modified foods damage fertility

A new study shows that genetically modified foods damage fertility.

“This work will do huge damage to the GM industry worldwide, since it shows that a crop — Monsanto’s maize line NK603 x MON810 — which has been approved as safe by EFSA, and given consent for use in food and feed by the EC, is in fact dangerous to health.  It demonstrates that the approvals process is at best inadequate and at worst corrupt.”

-Dr. Brian John of GM Free Cymru speaking about a new study out of Austria confirming previous study results that indicate GM corn damages the reproductive system of laboratory rats.

Let’s hope that this study will affect the credibility, legality, and profitabilty of the genetically-modified food industry.

Did you catch the recent article about Monsanto’s evil doings in Vanity Fair magazine? News of their nefarious practices is finally reaching mainstream America and opening our eyes to the truth behind GM food.

I loved the part in Michael Pollen’s The Botany of Desire: A Plant’s-Eye View of the World, where he finishes up an in-depth exploration of the history and cultivation of the potato by hesitantly eating a genetically-modified specimen in an Idaho potato farmer’s kitchen.

Whole Chicken in a Glorious One-Pot Meal

Here’s a cooking question I’ve received several times:

“Can I put a whole fryer chicken in a Glorious One-Pot Meal?”

My response has always been that I had no idea, never having tried it.

Until now, that is.

The other day I decided to test it out for myself and see if it would work. I had a 3-lb fryer thawed in the fridge and knew it had to be used one way or the other. I may have had thoughts of roasting it when I pulled it out of the freezer several days before, but I didn’t feel like roasting that day. (This is why I have trouble remembering to thaw things: by the time the item is thawed, I’m over wanting it!)

Even though I received the patent in 2005 for inventing the Glorious One-Pot Meal infusion cooking technique, I am constantly experimenting and tweaking the method. This was a good day, I thought, to test out the GOPM method on a whole bird. Since I’ve never made a Glorious One-Pot Meal that was completely inedible, I didn’t have a back-up dinner plan in case it didn’t work. Luckily, I didn’t need one.

I preheated my oven to 450F and pulled out my 5.5-quart oval enamel-coated cast iron Dutch oven. The Organic Coconut Oil beckoned to me in the pantry. I’ve been playing around with this health-giving stuff and enjoying the subtle coconut-flavoring it imparts in GOPMs and when sauteeing. About 3 Tbsps. coated the interior and lid of the pot quite liberally.

Then, I rinsed the chicken, especially the cavity, and put it in the pot. I sprinkled it with sea salt and my favorite Lodo Red Adobo red chile spice mix. Then I tossed around it an onion cut in wedges, strips of acorn squash (seeded but still in the skin), halved mushrooms, handfulls of baby spinach leaves, and the contents of a bag of frozen corn kernels.

Finally, I sent my husband out to collect sage, rosemary, and oregano from the garden to set on top in kind of a pile, so they’d be easier to remove before serving. I covered the pot, put it in the oven, and waited for the aroma of a fully-cooked meal to seek me out.

About 1 hour and 20 minutes later, it smelled delicious. The meat thermometer read over 190F in the breast and thigh of the bird, indicating it was perfectly cooked and safe to eat.

And eat it we did. The chicken meat was unbelievably tender and moist. We discarded the skin, as it came out fairly rubbery. I had to use a slotted spoon to retrieve stray corn kernels from the bottom of the pot where they were luxuriating in a liquid bath of chicken fat. I considered hanging onto the fat to use for something in the future (chopped liver?), but my helpful hubby cleaned the pot before I could get to it.

The kids scarfed it down, too, which was gratifying, and tonight I’ll use the leftover chicken to make chicken enchiladas. I declare the experiment an unqualified success!

While you won’t find this recipe in my new cookbook, you will find other new techniques that have not been published before, loads of new recipes, and even new grains to add to your repetoire. It’s coming out January 6th, but pre-order it now on Amazon for more than 30% off!

Plastic Free For the Holidays

Since we now know that BPA is found in baby bottles, water bottles, infant formula, and even our canned foods, one of my goals has been to change my plastic habits. If you have this goal, too, you should know about this free bag of enviro-friendly goodies the Environmental Working Group is offering for the holidays.

Weaning my family off of plastic has been harder than I would have thought.

I’m pretty good about bringing my own canvas bags to the grocery stores, and getting better about bringing them to places like Target. I tossed all the sippy cups… well, except for a few with retractable straws that I keep for those times when you just don’t want a spill on the couch. I figure, using glassware most of the time and plastic cups only occassionally, must be keeping us mostly safe from BPAs.

As I said, I’m having a hard time giving up all of my plasticware. Especially plastic food storage containers and zip-top baggies.

The thought of giving up my Tupperware drawer (now mostly Glad and Ziploc) is enough to make me hyperventilate. What are the alternatives? At any given moment, I might have 5 or more plastic storage containers of food in my fridge. And what am I supposed to use when I load my freezer with containers of homemade soups?

I remember when I used to clean out and use jars from pickles, marinara sauce, and salsa for storing and freezing soups. This was in my starving artist days after college when I worked in an art gallery in Santa Fe and waitressed at night. The problem with using glass jars for freezing is that they can shatter if you fill them too full. Which, of course, happened to me more than once. In those days, I would just remove the glass, rinse the frozen cylinder of soup with hot water to remove the outer layer, and heat up whatever was left to eat. As my husband and I remark to each other at times, “You probably won’t find this in the good parenting manual.”

Do you know the truth about your bottled water? Your cosmetics? Your infant formula? Your canned food?

The Environmental Working Group researches, exposes and informs you about toxic chemicals and hidden contaminants in everything from your shampoo to your kitchen cupboard. Then we offer “pollution solutions” to help you make healthier choices every day.

Take their fight against bisphenol A (BPA). EWG helped expose the risks of BPA – a potent hormone disrupter that’s been leaching toxic chemicals into countless everyday items. BPA is found in baby bottles, water bottles, infant formula and even our canned foods. They’ve been fighting non-stop to make sure BPA is banned from consumer products.

As consumers, it’s hard to know how to avoid BPA. That’s why they filled our 2008 Pollution Solutions Holiday Gift Bag with BPA-free goodies to keep you healthy and also reduce waste.

When you make your first-time donation to EWG of $135 or more, your contribution will be matched dollar for dollar by generous donors and they’ll send you a Pollution Solutions Holiday Gift Bag.

As a special incentive, the first 500 donors who order the gift bag will also receive a complimentary copy of the book Green Goes With Everything by Sloan Barnett.

Curious about what’s in the bag? Check out these great items:

– A 27 oz. Klean Kanteen stainless steel bottle — the perfect solution to using less plastic and avoiding contaminated bottled water
– Jumbo Enviro-Tote made from 100% recycled plastic, printed with EWG’s pollution solutions
– 6-piece Pyrex glass container set (no more Tupperware!)
– Crummy Brothers organic chocolate chip cookies
– $25 in free product coupons plus EWG’s most popular tools for healthy living

Donating to EWG is a great investment. They pride ourselves on staying lean and stretching your donations to the limit — so your money goes toward groundbreaking research and sweeping environmental change. And with a more environmentally friendly Congress and Presidential administration on the way in, EWG will have even more opportunities in 2009 to push for the kind of change we need to protect our health and our environment.

Lasagna in 40 minutes

This week my mother hosted a large family dinner and outdid herself by serving a scrumptious lasagna. She had literally spent an entire day preparing it: making the sauce from scratch, pre-boiling the flat noodles, carefully layering the ingredients.

I just sent out a newsletter (my first one in months!) and included a quick description of how I’ve been using lasagna noodles in Glorious One-Pot Meals. Yep, they work great. A satisfying lasagna that doesn’t take me a day to make, or even an hour.

Lasagna in 40 minutes
Lasagna in 40 minutes

Here’s the basic recipe:

– Preheat oven to 450F.

– Spray a cast iron Dutch oven and lid with olive oil.

– Open a 14.5oz can of diced tomatoes and mix with 1 tablespoon each of basil and oregano. Season with sea salt and pepper and spread a thin layer along the base of the pot.

– Arrange the dry lasagna noodles on the sauce, breaking them into halves if it helps them to fit together better. It’s ok if they overlap.

– Spread a thick layer of chopped greens like Swiss chard, kale, or spinach over the noodles. Sprinkle with cheese (I used cheddar in this photo just because that was what I had. We didn’t get the stringiness of mozzarella, but it was different and delicious.) Top with veggies like sliced mushrooms, cauliflower, bell peppers, or eggplant, and half of the remaining tomato mixture.

– Set another layer of lasagna noodles down. Spread the rest of the tomato mixture and top with some more cheese. Cover and bake for 40 to 45 minutes or until three minutes after the aroma of a full-bodied meal escapes the oven.

Those of you familiar with Glorious One-Pot Meals will recognize the layering concept as it’s tweaked here. Although this lasagna recipe is not in the new cookbook, there are other new tweaks to the GOPM concept in there that will make it new and exciting for even hard-core fans of the first book. The new book is coming out January 6th. Very soon!

Colorado Cookin’ 2008

This past weekend I took the stage for a cooking demonstration at the Colorado Christmas Show’s Colorado Cookin’ event in Denver. It was a great crowd and a lot of fun. They were most accepting when, during my entrance announcement, I walked onto the stage, caught my heel on some electrical cords and went down completely out of view. I popped back up and said, “I’m okay!”, and then launched my show with a collective deep inhale and exhale so that we could all “center” ourselves together. We all got a good laugh out of it!

My favorite part was hanging out with my good buddy Keith Jones, Host Chef extraordinaire and culinary ambassador to the world. Thanks for snapping these photos, Keith!

Elizabeth Yarnell cooks at Colorado Cookin'.
Elizabeth cooks at Colorado Cookin'.

This marks the official kick off of my return to touring for Glorious One-Pot Meals after taking most of the summer and fall off. While it was a gift to cut back on my public appearances for a while, I’m fired up and ready to go out and promote my newest cookbook, Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch Oven Cooking.

The book will be released January 6th, but pre-order yours now and get a HUGE discount. Really huge. About 1/3 off the cover price.

I’d love to come to your city and give you and your friends a private cooking demonstration party! Suggest to your company, favorite non-profit, or healthcare organization that they bring me in to speak. If they do, I’ll come to your house and offer a free private cooking class for you and your friends.

Be sure to keep up to date on my upcoming events through my newsletter (it hasn’t gone out in a while, but it will resume shortly).