Tag Archives: low carb

These Bourbon-Miso Pork Chops Made Me Want to Blog Again

28 Sep

Are you there blog? It’s me, Maddie.

It’s been so long, I forgot my WordPress password.

It’s been so long, I forget how to work my iPad.

It’s been so long that I was worried that I had forgotten how to cook.

I was only reassured after magically dreaming up this recipe. I made it twice just to make sure it wasn’t a fluke.

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It wasn’t.

Sss’uper Easy Bourbon-Miso Pork Chops

-2 Bone in chops
-4 tablespoons honey
-2 tablespoons miso paste
-2 cloves finely chopped garlic
-2 shots Bourbon
-black pepper
– maybe some water

1) pre-heat oven to 350 degrees
2) in small sauce pan sauté garlic until fragrant, add Bourbon and let simmer for two minutes, stirring frequently, then add miso and honey, stir often and let reduce. Keep simmering over low heat.
3) brown chops on both sides using a skillet over high heat (2 minutes on each side should do)
4) transfer to baking sheet and cover with 1/3 of the sauce. Bake in oven for 15 minutes, turning once halfway through, baste with other 1/3 of the sauce. Do not overlook!
5) when chops are done, finish with remaining sauce and top with crispy red onions or garish of choice.

These were juicy and the sauce is a nice combo of sweet/salty, my all time favourite combo. Also fast!

On account of laziness and circumstance, I apologize for being such a wild non-blogging-flake, but rest assured my undisciplined and non-cooking summer was nothing short of dreamy. I am, however, excited to be back in the kitchen and sharing again this fall. I hope you’ll join me!

M

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Carrots Two Ways: Latkes with Apple-Yogurt and Caramelized Onions, and Low-fat Carrot Mini- Muffins

3 Jan

Food 437

I better have bionic night vision after this!

These carrot latkes were tasty, and easy to make thanks to my new food processor! I made muffins out of the extra shredded carrots, good for a quick breakfast and lovely with salty butter. That being said,much to my chagrin, there are still carrots left over (see previous post!)

But firstly, today is special for me, as Food, Mostly turns 1!

One of my new year’s resolutions for 2012 was to start a food blog. What started out as some casual poking around on WordPress quickly became a blog in one evening. As a once complete blogging novice, I’m pleased with the progress I’ve made thus far. But  more importantly, I’m proud of  creating something that was missing for me, a creative outlet.

This year I have made 38 posts, and had 2,113 views from 28 countries. I have traveled to Holland, France, Italy, Germany, Vancouver and New York.  It has been an amazing and eventful year, and I’ve enjoyed sharing it with y’all.

Food 439

Carrot Latkes with Apple-Yogurt and Caramelized Onions

These are tasty, if a little time consuming. In the future, I would add one shredded potato to the mix, for an added softness. But if you are looking for a healthier, lower carb version of latkes, these are a good option!

  • 3.5 cups shredded carrots
  • 1 tablespoon all-purpose flour
  • 3 small onions, shredded
  • 1 teaspoon sea salt
  • 3 eggs, whisked
  • 3 tablespoons coconut oil (for frying)
  1. In large bowl, combine flour, eggs, carrots, salt and onions. Mix well.
  2. In a large skillet, heat 1 tablespoon of coconut oil over medium high heat.
  3. Once hot, scoop large tablespoons of mixture into the pan. Fry about 5 minutes on each side until golden brown, pressing lightly to flatten with the back of a spatula.
  4. Keep warm in oven on a baking pan lined with paper towels.
  5. Top with yogurt mixed with applesauce (1/3 a cup each) and caramelized onions. Serve immediately!

These latkes are great for a leisurely brunch. I served them with eggs and fresh basil, salad with (surprise!) more shredded carrots and avocado, and a mini carrot muffin.

Food 443

Low-Fat Mini Carrot Muffins 

  • 1 1/2 cups all purpose flour ( or whole wheat) 
  • 2/3 cup of coconut sugar (or brown sugar)
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 2/3 cups of applesauce
  • 1 egg
  • 1 egg white
  • 2 cups shredded carrots
  • 1 tsp ground ginger
  • 1/4 cup chopped walnuts
  • 1/4 cup dried currants
  1. Combine all dry ingredients in a bowl and mix well. 
  2. Separately, beat remaining wet ingredient.
  3. Combine all, mix well.
  4. Grease a muffin pan (I used coconut oil) and bake muffins at 350 for 20-25 minutes until golden.

Makes about 10 muffins. For added decadence, turn these muffins into cupcakes by adding cream cheese frosting (recipe here).

For 2013 I aim to post with more regularity and hopefully gain more followers and friends! (Other resolutions, aside from the obligatory fitness goals  include: read more, wear leggings less, and drink more water, less booze)

There will of course be many new recipes, and hopefully some more travel and design inspiration thrown in as well.  So, sincerely, thank you for following me so far!

As always, I love comments and feedback, its the fun part of  blogging!

So don’t be shy!

What are your resolutions for the new year?

What are your favourite brunch foods?

Do you like carrots as much as I do?

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