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Taste the
Future
Biotech crops are changing the way real people eat, including you!  (Family Features) - An apple a day might keep the doctor away, but what about a
tomato that could help fight cancer? Scientists are using
biotechnology in an attempt to create even healthier foods for
the future.
Seventy percent of foods in the supermarket already contain
biotech ingredients. Current products of biotechnology help
farmers produce greater yields, help crops resist pests or weed
killers and/or reduce the environmental impact of agriculture.
The next wave of biotechnology is aimed at bringing higher
quality and more nutritious foods to American consumers.
For example, through the tools of biotechnology healthier oils
with higher levels of heart-healthy oleic acids and reduced
levels of trans fats are already on the market. Field trials are
being conducted on cancer-fighting tomatoes, which contain 3.5
times the usual amount of the antioxidant lycopene. Additionally,
research underway could eliminate life-threatening allergies to
peanuts and shrimp. Other developments will increase the vitamin
content of foods, help produce stay fresher longer or protect
plants from diseases.
We invite you to "taste the future" by sampling the following
dishes. Each recipe features biotech ingredients that either are
already available at your local supermarket or are currently in
development.
For more information, visit www.whybiotech.com.
Café Annie Agua de Melon
1 cantaloupe, cubed1 cup granulated sugar 3 cups water Juice of 1 lime Raspberries to garnish Mint sprigs to garnish Combine cantaloupe, sugar, water and lime juice in blender. Blend until smooth, passing liquid through sieve to remove any unblended pieces. Chill. Garnish with raspberries and mint sprigs. Yield: 6 servings Biotech cantaloupe varieties have been developed to resist damaging viruses in order to reduce spoilage and extend shelf life.
Poached Shrimp 2 zucchini, cut into 1/4-inch cubes or julienned 4 red radishes, cut into 1/4-inch cubes or julienned 1/2 white onion, cut into 1/4-inch cubes 1 serrano chile, minced 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 teaspoon fresh lime juice 1/4 teaspoon salt Creamy Pumpkin Seed Dressing 1 cup low-fat buttermilk 1/2 cup mayonnaise 1 cup hulled toasted pumpkin seeds 1 ounce cilantro, chopped 1 to 2 serrano chile(s), chopped with seeds 1 tablespoon fresh lime juice Salt, to taste Poached Shrimp: Place shrimp in saucepan, add water to just cover. Add salt. Bring water to boil, then remove pan from heat. After 1 minute, drain water. Allow shrimp to cool in pot. Peel when cool. Zucchini Salad: Combine cubed vegetables with serrano chile and cilantro. Toss with olive oil, lime juice and salt. Creamy Pumpkin Seed Dressing: Combine all ingredients in food processor. Process until smooth, about 2 to 3 minutes. Dressing will be pale, flecked green and lightly thickened. Yield: 4 servings Already available are varieties of biotech squash and zucchini that resist damaging diseases. Additionally, researchers have identified the enzymes in onions that spark tears and are working to provide tear-free onions. Finally, allergen-free shrimp are in development. Café Annie Chicken Breasts With Corn Pudding and Red Chile Sauce Chicken Breasts 8 boneless, skinless chicken breast halves 2 tablespoons soybean oil 1 teaspoon salt 1 teaspoon freshly ground pepper Red Chile Sauce 1 tablespoon soybean oil 3/4 ounce guajillo chiles or New Mexico red chiles, seeded and chopped 1 cup chopped yellow onion 4 garlic cloves, chopped 1 large tomato, quartered 2 thick, white corn tortillas, cut into strips 6 allspice berries 1/4 teaspoon cinnamon 3 cups chicken broth 1 teaspoon salt Corn Pudding 6 ears yellow corn, shucked 2 tablespoons butter 1 teaspoon salt 4 dried corn husks, tied at one end Papaya-Avocado Relish 1 papaya, diced 1 avocado, diced 1/2 white onion, minced 2 tablespoons minced fresh cilantro 1 serrano chile, minced 1 teaspoon lime juice 1/2 teaspoon salt Pinch pepper Queso fresco to garnish Cilantro springs to garnish Chicken Breasts: Rub chicken breasts with soybean oil and sprinkle with salt and pepper. Place in pan coated with cooking spray. Broil until well browned. Bake at 275°F for 30 to 45 minutes, or until chicken is cooked through. Red Chile Sauce: Heat oil in skillet over medium-high heat until hot. Add chopped guajillo chiles and sauté until lightly toasted. Add onions, garlic, tomatoes, tortillas and spices. Gently sauté until onion and tortillas are golden brown. Add chicken broth. Bring mixture to boil, lower heat to simmer. Simmer until tender, about 30 minutes. Remove from heat, cool to room temperature. Once cool, blend mixture until smooth. Return to original skillet, add salt and bring to simmer. Corn Pudding: Cut kernels from cob. Process kernels in food processor into coarse puree. In skillet over medium heat, melt butter. Add corn puree to melted butter, slowly heat while stirring until corn thickens. Stir in salt. Spoon corn pudding into cornhusks. Papaya-Avocado Relish: Gently toss together relish ingredients. Warm pudding in corn husks in 350°F oven. Spoon red chile sauce and papaya-avocado relish over chicken breast. Garnish with queso fresco and cilantro sprigs. Yield: 8 servings Biotech corn and sweet corn varieties are available. Some are tolerant to herbicides, allowing less plowing. Others resist damaging insects. New research also would enhance corn and other produce with higher levels of vitamin E, as well as other vitamins and minerals. A biotech papaya already on the market protects itself from a disease that nearly wiped out the Hawaiian papaya industry. Healthier soybean oil with lower levels of trans fats also has reached the marketplace. In addition to the cancer- fighting tomato, biotech varieties with built-in insect resistance and delayed-ripening traits are in development. Recipes developed by Chef Robert Del Grande, Café Annie, Houston. SOURCE: Council for Biotechnology Information
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