Vermont Pioneers Through New GMO Territory…

Interestingly, Vermont will be the first state in the USA to enact legislation requiring food corporations and manufacturers to clearly label products which contain genetically modified organisms no later than July 1, 2016.  Once VT Governor Peter Shumlin, an advocate for properly educating and informing the general public about what’s really inside their food signs this mandate into law, it will no longer be legal for GMO containing food products to be disguised from citizens.  While other states have made attempts to bring about such change in food labeling in the past few years, Vermont is the only one to date that has accomplished anything significant with their effort.  In fact, California and Washington have tried to enact legislation similar to Vermont’s, however, companies such as Monsanto reacted by spending millions of dollars in advertising, ultimately convincing the public that GMO labeling wouldn’t actually end up being all it’s cracked up to be.  Companies and corporations have an underlying fear that the growing pro-GMO labeling sentiment would wreak havoc on their businesses.  With initiatives like the Non-GMO Project on the rise, it will be interesting to see how far food companies will go in an effort to prevent the illegality of labeling foods containing GMOs (Weingarten).

How do you feel about this… do you see GMO labeling laws as something that will happen imminently in your community/state, or something that will eventually happen in the future?  Let me know!

Until Next Week… Plan Well, Pack Well, Live Well,

Katie 🙂

Works Cited

Weingarten, Hemi. “Vermont Will Be The First State to Mandate GMO Labeling.” Fooducate.  Fooducate. 25 April 2014. Web. 29 April 2014. <http://blog.fooducate.com/2014/04/25/vermont-will-be-the-first-state-to-mandate-gmo-labeling/>

 

Leftover Ham…

Wondering what to do with your leftover Easter ham?  Check out these 5 ideas below for inspiration!

1.)  Ham and Cheese Chicken Parmesan

Prior to placing the chicken cutlets into the oven, top them each with thinly sliced pieces of ham and shredded mozzarella cheese.  The ham gives this Italian dish even more flavor and depth (Campbell’s).

<http://www.recipelion.com/Chicken-Recipes/Ham-and-Cheese-Chicken-Parmesan>

2.)  Egg Cups

What in the world is an egg cup?  🙂  Well, they’re basically mini egg frittatas encompassed in a “cup” of ham.  To make this dish, place leftover ham in muffin tins, and pour a beaten egg, cheese, and veggie mixture into each “cup” and bake.  My family and I adore this recipe… egg cups are SO yummy.

3.)  Ham Croquettes

Add a few handfuls of diced ham to a favorite croquette recipe… the perfect party appetizer (Virginia)!

<http://www.saveur.com/article/Recipes/Virginia-Ham-and-White-Cheddar-Croquettes>

4.)  Ham, Cheddar Cheese & Broccoli Muffins

For a savory breakfast muffin, combine cubes of ham and cheddar cheese, as well as spears of broccoli to the batter (25).  In my opinion, these are great for spring brunch!

<http://www.bettycrocker.com/recipes/easy-broccoli-cheese-and-ham-muffins/2920d67b-537d-4a36-a019-9e7cb730d9e8>

5.)  Ham Tetrazzini

While this pasta dish typically contains chicken, substituting the chicken for a new protein, ham, gives the spaghetti an entirely new dimension (25).

<http://www.bettycrocker.com/recipes/broccoli-ham-tetrazzini/782f4960-e9df-43b6-b21f-e9eedfe47ffb>

Let me know if you try any of these ideas, and also if you have any great recipes for using your leftover ham.

Until Next Week… Plan Well, Pack Well, Live Well,

Katie 🙂

Works Cited

“25 Ways to Make Leftover Ham Even Better.” Betty Crocker. General Mills. 2014. Web. 22 April 2014. <http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/25-ways-to-use-leftover-ham>

Campbell’s Kitchen. “Ham and Cheese Chicken Parmesan.” Recipe Lion. Prime Publishing, LLC. 2014. Web. 22 April 2014. <http://www.recipelion.com/Chicken-Recipes/Ham-and-Cheese-Chicken-Parmesan>

“Virginia Ham and White Cheddar Croquettes.” Saveur.   Bonnier Corporation. 10 Sept. 2013. Web. 22 April 2014. <http://www.saveur.com/article/Recipes/Virginia-Ham-and-White-Cheddar-Croquettes>

Baked Eggs!

Who knew… boiled eggs can be baked in the oven instead of being boiled on the stovetop!  Yes, baked eggs is a thing, and they’re my new favorite lunch item!  I’m convinced that they taste better than the hard-boiled eggs prepared on the stovetop, and they’re really easy and fun to make!  Here’s the method for making your own, (and maybe some for your family and friends as well for the upcoming Easter holiday!)  The method my family has been using is from Alton Brown, and he says that when dying more than a dozen eggs, baking them is less of a cumbersome approach than hard-boiling them on the stove-top.  First, you want to place a dozen eggs, preferably cage-free 🙂 inside a mini-muffin container.  You want the pointed top part of the egg facing upwards in the muffin tin.  Next, bake the eggs for half an hour at a 325 degree F oven.  After the eggs have finished baking, make sure to immediately transfer them into an ice bath for five minutes.  After that, crack the egg on a counter or another hard surface to ensure easy peeling, and enjoy!

Let me know if anybody tries to make baked eggs instead of hard-boiled eggs… yes it really works, and they’re a lot creamier and far easier to make than their hard-boiled counterparts!

Until Next Week… Plan Well, Pack Well, Live Well,

Katie 🙂

Clover Food Lab!

Has anybody ever heard of or gone to Clover?  A friend shared a link with me to the fast food restaurant’s website, and it’s the coolest place!  One location opened last summer at the Burlington Mall, and there are others located in Cambridge and Brookline.  Surprisingly, this restaurant defies the traditional ways of fast food places.  First off, they have a real commitment to how fresh their food tastes and focus on recipes that can be executed flawlessly and effortlessly  instead of concocting fancier menu items.  Their goal is to return “back to the basics” and they work with whole foods rather than processed ones.  Interestingly, their facilities do not contain ANY freezers, which shows their commitment to providing the freshest food at all times.  No “natural flavors,” “flavor enhancers,” or artificial flavors” are found in any of their food, and they make everything from scratch (except for the ketchup and the mayonnaise).  40 to 85% of the ingredients that they use in their recipes are sourced from New England, which accounts for their sporadic menu changes.  Judging from their website, everything served at Clover has a unique twist – even their homemade beverages.  Cinnamon lemonade, maple soda, and hibiscus iced tea are among some of the favorite beverages available at Clover.  From an environmental standpoint, the packaging and food containers Clover provides customers is 100% compostable.  I can’t wait to try this awesome place!  Let me know what you think if you have a chance to check it out!

Until Next Week… Plan Well, Pack Well, Live Well,

Katie 🙂

All of the information I’ve presented in this blog post was found by either visiting Clover Food Lab and perusing its website at: <https://www.cloverfoodlab.com>