Tag Archives: miso

Celebrate Halloween at Home This Year With This Gourmet Miso Caramel Corn

Just when you thought 2020 couldn’t get any scarier, along comes Halloween. And while we don’t know exactly what to expect from this year’s holiday, we do know you’ll need this recipe for miso caramel corn to get you through it. It’s the ultimate salty-sweet combo and it’s an easy treat to pack up and give away or — let’s be real — to enjoy curled up on the couch with your fave scary movie.

Bowl of miso caramel corn

Miso Caramel Popcorn

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 cups

Ingredients:

8 cups popped popcorn (from ½ cup kernels)
⅔ cup packed dark brown sugar
⅓ cup unsalted butter
3 Tbsp golden corn syrup
¼ tsp baking soda
2 Tbsp white miso
2 Tbsp black and white sesame seeds

Ingredients for miso caramel corn on table

Directions:

1. Preheat oven to 250ºF. Line a baking sheet with parchment or a silicone mat. Place popped popcorn in a large bowl. Set aside.

2. Combine sugar, butter and corn syrup in a medium pot. Set over medium-high heat to melt butter. Once butter has melted, stir mixture until combined.

Ingredients for miso caramel corn in pot

3. Bring mixture to a boil, swirling occasionally. Continue to cook until temperature reaches 250ºF on a candy or instant-read thermometer, about 3 minutes. Remove from heat, then whisk in baking soda (be careful as it will bubble up) until it is several shades lighter in colour and mixture is uniform. Whisk in miso and sesame seeds until fully incorporated.

Miso caramel corn sauce in pot

4. Immediately drizzle mixture over popcorn and working quickly, stir to coat. Scrape popcorn onto prepared baking sheet and arrange in an even layer.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

5. Bake until shiny and crisp, about 20 to 25 minutes. The best way to determine crispness is by carefully plucking a kernel from the baking sheet, letting it cool for a second or two and then trying it. It will still be a bit sticky at this point, but it should have a nice crunch. Let cool completely, about 15 minutes.

Closeup of miso caramel corn

Want more Halloween treats? Try these make-ahead gory white chocolate truffles or these witches’ cauldron cupcakes.

This Simple Miso Chicken With Glazed Carrots Recipe Comes Together in Just 45 Minutes

This is a favourite meal of ours because it’s quick to pull together and has big flavour thanks to the magical marinade that’s sticky, sweet and salty. Whenever you mix miso, sesame oil and honey, you get pure deliciousness. Here, we slather it all over chicken breasts, but thighs would be just as perfect and much juicier. The glazed carrots are also divine. This is a quick one-pan meal with little mess.

Simple Miso Chicken With Glazed Carrots

Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Servings: 2-4

Ingredients:

¼ cup white miso
1 tsp toasted sesame oil
1 Tbsp honey
1 tsp rice vinegar
2 Tbsp avocado oil
1 tsp minced ginger
2 carrots, peeled and sliced in half lengthwise
4 cloves garlic
2 chicken breasts or 4 chicken thighs (about 1 lb), skinless and boneless
¼ cup fresh cilantro or parsley, roughly chopped (optional)
Sesame seeds (optional)

Directions:

1. Preheat your oven to 375°F.

2. In a bowl, whisk together the marinade ingredients (miso, sesame oil, honey, rice vinegar, avocado oil and ginger).

3. In a wide, oven safe dish, add a splash of extra-virgin olive oil or avocado oil to coat the bottom.

Related: Here’s How to Organize Your Tupperware Drawer Once and for All

4. Place the carrots and whole garlic on the bottom of the dish and then the chicken on top.

5. Pour the marinade over the chicken and carrots, ensuring the chicken gets the majority of marinade.

6. If the carrots seem too dry, add a splash of avocado oil and make sure they’re coated so they cook well.

7. Cook in the oven for 30 minutes and broil for 2-3 minutes at the end, so the marinade gets bubbly and caramel in colour. Make sure you watch the chicken as it broils because the miso can burn easily.

8. Top with fresh herbs and sesame seeds and serve with brown rice, if you like.

Want more delicious chicken recipes? This slow cooker chicken shawarma and Middle Eastern sumac chicken are must-makes.

7 Probiotic-Rich Foods You Need to Be Eating (And 3 Myths to Avoid)

Fermentation is far from a new fad, dating back to 6000 BC; and yet, it’s at the height of popularity right now. What began as a means of food preservation has turned into a nutrition phenomenon. It often begins with a few vegetables, some water and salt or a starter. Good bacteria break down sugars in the food being fermented to create lactic acid; this kills off any bad bacteria, leaving you with a tangy, sour, delicious food product that is literally bursting with nutrition. Fermentation makes food more digestible, it enhances its protein and mineral contents and it removes anti-nutrients like lectins found in grains. Most importantly, it’s rich in probiotics, which are live microorganisms that confer health benefits on the host (i.e. you). Fermentation has powerful effects on your immune system, digestive system and even your mood.

But, there’s confusion when it comes to fermentation, so here are three things to watch out for:

1. Yogurt May Not Actually Be the Best Source of Probiotics

Canadian yogurt is made with the active bacterial cultures Streptococcus thermophilus and Lactobacillus bulgaricus, but these are actually not considered to be probiotic by Health Canada, although they do have a range of health benefits. Look out for cultures such as Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus johnsonii on the ingredient list to find yogurt that is probiotic-rich.

2. Pickling and Fermenting Are Not the Same

Simply because something is pickled, does not necessarily mean that it’s fermented or rich in probiotics. For a food to be fermented, it needs the presence of live bacteria that also provide health benefits. Many foods are pickled using vinegar or “quick pickled”, which doesn’t allow for this probiotic presence.

3. Not All Fermented Foods Have Probiotics

Case and point: sourdough bread. The dough is fermented by bacteria, but once heated the probiotics are eliminated. Sourdough still has wonderful health benefits, probiotics are just not one of them. Other examples are beer and wine that have undergone fermentation but no longer have probiotic bacteria.

On the flip side, here are seven probiotic-rich foods you should incorporate into your diet:

1. Kimchi

Kimchi is a traditional Korean dish composed of pickled vegetables, mainly cabbage, and spices. It’s crunchy, hot and a delicious side addition to many meals. You can buy it at the grocery store or easily make it at home with this recipe.


Get the recipe for Chuck Hughes’ Cabbage Kimchi

2. Sauerkraut

Sauerkraut is another fermented cabbage dish, but this one was popularized in Eastern Europe. It’s got tons of Vitamin C and A, both important for keeping the immune system strong. Eat it as a side dish, in salads, or on top of a sausage. Like kimchi, you can buy sauerkraut at the grocery store and farmers’ markets, or make a batch in your kitchen.


Get the recipe for Vegan Sweet Potato and Sauerkraut Perogies

3. Kefir

Kefir is like a yogurt drink, but it’s slightly thinner and tangier with more bacterial presence. It’s often recommended to people who have digestive issues since it’s really rich in probiotics. It also has folic acid, so it’s a fabulous beverage to incorporate into your diet if you’re pregnant. Drink it by the glass or transform it into a delicious coleslaw dressing.


Get the recipe for Homestyle Kefir Coleslaw

4. Tempeh

Tempeh is a fermented soy cake originating from Indonesia. If you’ve never eaten it before, that description may sound odd, but it lends itself well to marinades and sauces and it makes for a fabulous mock bacon. The fermentation process not only provides probiotic richness, but it also helps eliminate phytates found in soybeans: these are anti-nutrients that bind to important minerals, like calcium, and prevent your body from absorbing them.


Get the recipe for Coconut Crusted Tempeh Skewers with Mango Salsa

5. Miso

Miso is one of the most versatile condiments: stir it into hot water to make miso soup, make it into a salad dressing, spread it over fish, chicken or cooked vegetables or even use it as an ingredient in baking cookies! It originates from Japan and is made from a combination of fermented soybeans, rice or barley.

Get the recipe for Glazed Salmon Miso Soup Rice Bowl

6. Kombucha

Kombucha is a fermented tea that is delightfully fizzy like pop. It’s brewed using a starter often called a mother or scoby (symbiotic culture of bacteria and yeasts). This naturally carbonated beverage is rich in probiotics, antioxidants and B vitamins. Find it in the fridge at your grocery store or make it yourself at home.


See here for How to Batch Brew Kombucha

7. Preserved Lemons

If you’ve ever eaten a dish with preserved lemon, you know how tangy, tart and delicious they are. The really nutritious parts of lemons, such as the rind and pith (white part), are typically not eaten because of their bitterness, but after fermentation they become edible and tasty. A preserved lemon is a wonderful addition to Moroccan and Middle Eastern flavoured dishes; after fermentation, its concentration of vitamin C is heightened as well as its probiotic population.


Get the recipe for Chuck Hughes’ Preserved Lemons