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July Beef Cake: Leah!


    This month’s Novem Beefcake is Leah! We know Leah is one strong woman! She prepared apricot balsamic glazed pork chops with a cauliflower mash. This is a great protein-packed meal option. The cauliflower is great alternative to potatoes to replace starches with more nutrient-dense vegetables. Apricot Glazed Pork Chops:  Preheat the oven to 400

 

 

This month’s Novem Beefcake is Leah! We know Leah is one strong woman! She prepared apricot balsamic glazed pork chops with a cauliflower mash. This is a great protein-packed meal option. The cauliflower is great alternative to potatoes to replace starches with more nutrient-dense vegetables.

Apricot Glazed Pork Chops: 

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Preheat the oven to 400 degrees F. Fill a large pot with water and place on burner with high heat to bring it to a boil. The water for the cauliflower can heat while you sear and bake the pork chops. 

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Start by searing all four pork chops over medium high heat. The surface should be browned before flipping.

Once both sides of the pork chop are browned to your liking, place them in one layer in an oven safe dish to bake for another 15 minutes.

While the pork chops are baking, the glaze can be prepared. Using the same pan from searing the pork chops, add  half a cup of apricot jam and 1/4 cup of balsamic vinegar. Do not clean the pan,instead use the flavors from the pork chops in the glaze.  Allow the glaze to bubble on low heat until it thickens. Stir occasionally.

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After the pork chops are finished baking add them to the pan and cover with the apricot glaze.

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Cauliflower Mash:

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Take an entire head of cauliflower and cut it into florets.

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Once the water has reached a boil, add the cauliflower. Let the cauliflower  cook until it is tender when you poke it with a fork. This should take about 10-15 minutes. The cauliflower can then be strained through a colander. 

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The drained cauliflower can now be added to a mixer to mash it up. Leah adds a bit of butter and heavy cream for texture. You can keep them plain or add skim milk for a fat-free version. Blend to create your preferred texture.

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The final product is a good source of protein, carbs, and micronutrients! Plus its a tasty alternative to the  grilled chicken breast so many beef cakes stock in their refrigerators!

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