Wednesday, March 5, 2008

"Miso is a soy paste that is created by inoculating trays of rice with the vitamin B12 synthesizing fungus, Aspergillus oryzae, then mixing in a ground preparation of cooked soybeans and salt, and letting the mixture ferment for several days before grinding it into a paste with a nut butter consistency. Miso is quite high in sodium, but a little miso goes a long way towards providing your daily needs for the trace minerals zinc, manganese, and copper. In addition, a single tablespoon of miso contains 2 grams of protein for just 25 calories, and only 3 carbs in 2 tsp. An impressive nutrient profile for a flavoring agent! Use miso in your cooking instead of plain old salt and reap a variety of benefits in addition to enhanced flavor." More details:

(click above for recipe)
This is great! I loved the sweet, salty balance of this glaze. I think Miso will become my new secret flavoring!

I used the glaze that the recipe link above calls for, but i did not use the cooking method. I heated a pan over medium-high heat, heated 2 tsp EVOO, brushed the glaze on the fillets, add s&p, and cooked 3-4 minutes per side.

Miso is found in the refrigerator section - check in the organic section near the tofu. I had to go to Whole Foods to find it. It comes in a 16oz container, (made in Asheville, NC!) but has a long shelf life and many uses.

Other uses for Miso: stir a tablespoon into soups at the end; spread thinly on bread as a sandwich spread; combine a little miso with olive oil, flax seed oil, ginger and garlic to make an Asian-inspired dressing that can be used on salads or cold grain/pasta dishes.

Nutty Sweet Potato Soup****

(click above for recipe)

I thought this was good...but don't think I will make again...until...Andy said that he thought the soup was great and that this would be a nice holiday soup to decide.

No comments: