Tag Archives: Holland House

Slow Cooker Spiced Mulled Wine

Slow Cooker Spiced Mulled Wine at This Mama Cooks! On a Diet - thismamacooks.com

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Brined and Smoked Turkey Breast

Brined and Smoked Turkey Breast from This Mama Cooks! On a Diet - thismamacooks.com

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Cooking Wine 101

Cooking Wine 101 at This Mama Cooks! On a Diet thismamacooks.com

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How to make homemade Italian sausage

How to make homemade Italian sausage at This Mama Cooks! On a Diet - thismamacooks.com

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Balsamic & Sorghum Slow Cooker Pork Ribs with Sweet Potatoes

Balsamic & Sorghum Slow Cooker Pork Ribs with Sweet Potatoes at This Mama Cooks! On a Diet - thismamacooks.com

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Marinated Vegetables with Tofu cooked three ways

Grilled Marinated Vegetables with Tofu #hollandhousecw

My husband likes to go mushroom hunting in the forest behind our home. A couple of weeks ago he came home with a Berkeley's Polypore. If you find a young one (the older ones are too tough) you can eat them as long as marinate them overnight. I used a vegetable marinade recipe from The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, which I found on the author’s website.

Since the mushrooms reminded me of cooked marinated tofu, I thought I’d try doing something similar with store bought vegetable and tofu, and would improve the marinade using Holland House’s new Champagne Vinegar and a few additional ingredients like soybean paste and lemon grass.

To sauté: place in a hot skillet and cook until done, stirring occasionally. To roast: preheat oven to 375 degrees F. Place vegetables and tofu in a large roasting pan and cook for 20 minutes. Stir vegetables and cook for another 15-20 minutes until done. Combine ginger, lemon grass, oil, wine, Worcestershire sauces, Holland House vinegar, soybean paste and sorghum in a large, non-reactive glass or plastic bowl.

I tried cooking the vegetables three different ways – sautéing on the stove top, roasting in the oven, and grilling in a grill basket. Grilling gave the vegetables a smoky, grilled flavor and the tofu tasted like hamburgers done on the grill. This would be a perfect party recipe for your vegan or vegetarian guests! However, I preferred roasting them in the oven, since that method brought out the flavors of the vegetables and the marinade. Sautéing had a similar effect, but required a bit more effort.

You can serve the vegetables hot as a side dish or cold as a roasted or grilled vegetable salad.

If you cannot find soybean paste, you can use 1 tablespoon of soy or tamari sauce instead. Instead of sorghum, you can use honey or agave nectar.

Grilled Marinated Vegetables with Tofu #hollandhousecw

Marinated Vegetables with Tofu

Based on a recipe from The Wild Vegan Cookbook

Ingredients

  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh lemon grass
  • 3/4 cup canola oil
  • 1/2 cup red wine
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Holland House Champagne Vinegar
  • 1 tablespoon soybean paste
  • 1 tablespoon sorghum
  • 1 pound extra firm tofu, drained and cut into 1/2” thick cubes
  • 1 pound fresh vegetables (peppers, cauliflower, tomatoes, broccoli, asparagus, mushrooms, etc.) cut into bite sized pieces
  • 2 teaspoons whole cloves
  • 1 teaspoon whole black peppercorns
  • 1/2 to 1 cup water (optional)

Directions

  1. Combine ginger, lemon grass, oil, wine, Worcestershire sauces, Holland House vinegar, soybean paste and sorghum in a large, non-reactive glass or plastic bowl. Stir with a whisk until sorghum has combined with other ingredients.
  2. Cut up tofu and place into bowl.
  3. Cut up vegetables and place into bowl.
  4. Put the cloves and black peppercorns in a stainless steel mesh tea and cooking infuser, a hop bag , or tie into a piece of cheesecloth. Place into center of marinating vegetables.
  5. If needed, add water to bowl so marinade covers vegetables and tofu.
  6. Cover and marinate overnight, stirring once or twice if possible.
  7. Drain in a colander and cook as follows.

To grill:

  1. Place vegetables and tofu and grill over a low flame until done.

To roast:

  1. Preheat oven to 375 degrees F. Place vegetables and tofu in a large roasting pan and cook for 20 minutes. Stir vegetables and cook for another 15-20 minutes until done.

To sauté:

  1. Place in a hot skillet and cook until done, stirring occasionally.
Prep Time: 12 Hours
Cook Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Servings: Serves 4 to 6
  • Serving size: 1 to 2 cups

Holland House Cooking Wine starter kit giveaway

Holland House cooking wine starter kit giveawaybadge

One of the benefits of being a food blogger is that I get to try out – and fall in love with – products I wouldn’t normally have the chance to try. That’s certainly the case with Holland House cooking wines! That’s why I’m giving away a starter kit of three bottles of Holland House cooking wines, a recipe booklet, and an Amco stainless steel measuring cup and spoon set to help inspire you to use their cooking wines in all your meals. Enter below!!

Holland House cooking wine starter kit giveaway

Another way to get inspired to use Holland House Cooking Wines in your kitchen is to sign up for the Splash Recipe Club e-newsletter to receive coupons, special offers, and recipe ideas using all of Mizkan’s great products, like Holland House, NAKANO rice vinegars, and more!

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Wine and Rosemary Quinoa

Wine and Rosemary Quinoa at This Mama Cooks! On a Diet - thismamacooks.com

On the Udi’s Gluten Free Community website, one of the naturally gluten free foods my fellow community leaders and I like to recommend to members is quinoa. It’s a terrific source of vegetarian protein, too. However, lately I’ve noticed that my kids don’t like it all that much. In fact, they tell me quinoa tastes kind of gross. One way I combat that is by rinsing the quinoa before cooking. Another thing I try to do is dress it up by combining it with salt, spices, and some veggie add-ins like diced roasted peppers during the cooking process.

One successful quinoa recipe I regularly feed to my family is based on this recipe from Mizkan. Instead of couscous, I use quinoa (I use Bob's Red Mill Organic Grain Quinoa) and have adjusted the amounts of water and Holland House White Cooking Wine accordingly. It makes a great side dish when serving grilled steaks or smoked beer can chicken, and it makes great use of the rosemary we have growing in the garden.

In the pictures, it’s hard to see the tiny bits of rosemary. Believe me, it’s there. Also, I checked the ingredients of Holland House's cooking wine, and it's gluten free, too.

Wine and Rosemary Quinoa at This Mama Cooks! On a Diet - thismamacooks.com

Wine and Rosemary Quinoa

Ingredients

  • 1 1/2 cups water
  • 1/2 cup Holland House® White Cooking Wine
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rosemary, crushed (or 1/2 tablespoon fresh rosemary leaves, finely chopped )
  • 1/4 teaspoon sea salt
  • 1 cup quinoa, rinsed

Directions

  1. In a medium saucepan, combine all ingredients except for the quinoa.
  2. Cover and bring to a boil on high heat. Let boil for 1 minute.
  3. Remove cover, pour in quinoa, and replace cover.
  4. Bring back to a full boil, then turn heat down to medium low.
  5. Bring back to a full boil, then turn heat down to medium low.
  6. Cook for 12 minutes or until all liquid is absorbed by quinoa.
  7. Remove from burner and let sit for 15 minutes. (Keep lid on.)
  8. Remove lid, stir quinoa and serve.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Servings: Makes 4 to 6 servings
  • Serving size: 1/4 to 1/6 of recipe

Wine and Rosemary Quinoa at This Mama Cooks! On a Diet - thismamacooks.com

Save money with Holland House

You can download a coupon for 50 cents off your next purchase of Holland House cooking wine here. Also, for more recipes using Holland House, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is Holland House’s parent company.) Finally you can connect with Holland House on Facebook.

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Disclosure: As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Mizkan, the parent company of Holland House, provided compensation for this post. All opinions and experiences are my own.

Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

Crock Pot Shredded Pork with Sherry-Orange Dijon Sauce

Crockpot Shredded Pork with Sherry-Orange Dijon Sauce at This Mama Cooks! On a Diet - thismamacooks.com

Do you have a favorite crock pot shredded pork recipe? I bet that you make it with barbecue sauce! How about slow cooking some shredded pork with a Sherry-Orange Dijon Sauce with Holland House Sherry Cooking Wine instead? I made this for Christmas dinner and served it over brown rice – delicious! I loved combining the pork with the dried cherries, though you could use dried cranberries, golden raisins or even dried plums. It’s an elegant twist on an old favorite and very easy to make any night of the week.

Serve the shredded pork over brown rice or quinoa. Or buy some whole wheat or gluten free buns and make sliders for your next football watching party!

Crockpot Shredded Pork with Sherry-Orange Dijon Sauce at This Mama Cooks! On a Diet - thismamacooks.com

Crockpot Shredded Pork with Sherry-Orange Dijon Sauce

Based on Mizkan’s recipe for Glazed Ham with Sherry-Orange Dijon Sauce

Ingredients

  • 1 (2 pound) pork tenderloin
  • 1 1/2 cups ham stock*
  • 2 tablespoons Holland House Sherry Cooking Wine
  • 1/2 cup amber or raw agave nectar
  • 1 tablespoon cornstarch
  • 2 whole cloves
  • dash ground nutmeg
  • 2 tablespoons Dijon-style mustard
  • 1/2 cup Holland House Sherry Cooking Wine
  • 1/2 cup orange juice
  • 1/3 cup golden raisins or dried cherries
  • 1 teaspoon grated orange peel

Directions

For Shredded Pork:

  1. Place pork tenderloin in the slow cooker.
  2. Combine the ham stock and Holland House Sherry Cooking Wine and pour over the meat.
  3. Cover and cook on low until well cooked and the pork shreds easily with a fork – about 6 to 7 hours depending on your crock pot.
  4. Drain well and pour the Sherry-Orange Dijon Sauce over the shredded pork.
  5. Stir and serve.

For Sherry-Orange Dijon Sauce:

  1. Combine agave nectar , cornstarch, cloves and nutmeg in a 1-quart saucepan.
  2. Whisk in mustard, sherry cooking wine and orange juice until well blended.
  3. Add dried cherries.
  4. Cook sauce over medium-high heat, stirring frequently, until mixture boils.
  5. Reduce heat and boil gently 3 to 5 minutes.
Prep Time: 15 Minutes
Cook Time: 6 Hours
Total Time: 6 Hours 15 Minutes
Servings: 6 to 8 servings
  • Serving size: 1/6 to 1/8 of recipe

*Note: you can find my method of making ham stock at the end of my recipe for Tangy Collard Greens. If you’re pressed for time, you can use vegetable or chicken stock instead.

Save money with Holland House

You can download a coupon for 50 cents off your next purchase of Holland House cooking wine here. Also, for more recipes using Holland House, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is Holland House’s parent company.) Finally you can connect with Holland House on Facebook.

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions and experiences are my own.

Thanksgiving sides: Okra Pickles

Okra Pickles at This Mama Cooks! On a Diet - thismamacooks.com

I’ve decided to serve a southern style Thanksgiving this year. Well, what could be more southern than okra pickles? Even better, this recipe gives me a chance to use Holland House’s White Wine Vinegar along with several spices that have been crowding my cupboards for years.

This is also a great recipe for those who are new to canning or making pickles as it’s very easy to do. To sterilize your mason jars, you can wash them on the hottest setting on your dishwasher or boil them in a big pot.

The recipe is based on this one from the November 2012 issue of Saveur magazine. I used two quart jars for the pickles, since that’s what I had on hand. Feel free to do that or use a two quart jar instead. Since pickles can be refrigerated for up to a month, this is perfect for making a week or two before Thanksgiving!

Okra Pickles at This Mama Cooks! On a Diet - thismamacooks.com

Okra Pickles

Ingredients

  • 1 pound whole okra
  • 4 cloves garlic
  • 3 sprigs fresh dill
  • 1 habanero or Scotch bonnet chile, stemmed and halved
  • 2 cups Holland House White Wine vinegar
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons mustard seeds
  • 1/2 teaspoon fennel seeds
  • 8 whole black peppercorns

Directions

  1. Combine okra, garlic, dill, and chile in a sterilized two quart glass jar and set aside.
  2. Bring vinegar, salt, both seeds, peppercorns, and 1 3/4 cups water to a boil in a four quart saucepan over high heat, stirring to dissolve salt.
  3. Pour into jar, seal, and let cool to room temperature.
  4. Keep okra pickles in refrigerator up to one month.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: Two quart jars.
  • Serving size: 1 pickle

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own

Goat Cheese Pizza with Caramelized Onions, Baby Greens and Balsamic Reduction

Goat Cheese Pizza with Pine Nuts, Baby Greens and Balsamic Vinegar Reduction at This Mama Cooks! On a Diet - thismamacooks.com

I’m crazy about balsamic vinegar reduction as a sauce on anything from roasted vegetables to fish. Drizzling it on food makes an ordinary dish burst with flavor and adds a little elegance to boot. Plus, it’s so easy to make. In this recipe, I used Holland House balsamic vinegar, brought it to a boil on the stove top, and then simmered it until it was reduced by half. Easy!

This pizza recipe is inspired by a gluten free pizza I had at Udi’s PIzza Café Bar in Arvada, Colorado and a Caramelized Onion & Fig Mini Pizza I had when I visited the I Can’t Believe It’s Not Butter test kitchen back in 2010.

I made this gluten free using Udi’s Gluten Free pizza crusts. If you’re not gluten free, feel free to use whatever pizza crusts you wish. Or you can make your own using my healthy whole wheat pizza dough recipe.

Leftover balsamic vinegar can be stored in the fridge for a couple of weeks and reheated slightly to drizzle on vegetables, fish, chicken, beef and even strawberries!

Goat Cheese Pizza with Pine Nuts, Baby Greens and Balsamic Vinegar Reduction at This Mama Cooks! On a Diet - thismamacooks.com

Goat Cheese Pizza with Caramelized Onions, Baby Greens and Balsamic Reduction

Ingredients

  • 2 cups Holland House balsamic vinegar
  • 1 large onion, sliced thin
  • 2 tablespoons low saturated fat, buttery spread
  • 1 premade pizza crust
  • 2 ounces goat cheese
  • 12 ounces baby greens
  • 2 teaspoons pine nuts

Directions

  1. Pour balsamic vinegar into a small saucepan and bring to a boil over high heat. (Make sure to watch carefully to avoid a messy boil over.)
  2. Quickly reduce heat to medium low and simmer uncovered until vinegar is reduced by half and thickens slightly.
  3. While your balsamic vinegar is reducing, heat a large skillet over medium high heat. Add buttery spread to skillet to melt.
  4. Add onions and reduce heat to medium. Slowly sauté onions until they turn slightly brown and are caramelized. Be careful not to burn onions. Reduce heat and add more buttery spread if needed. When onions are done, remove skillet from stove top and set aside.
  5. Set oven to 425 degrees F.
  6. Place pizza crust on a cookie sheet or pizza pan.
  7. Using a spreader or offset spatula, spread a thin, even layer of goat cheese on pizza crust. If goat cheese is too hard to spread, put it in the microwave on high for 10 seconds to soften.
  8. Add an even layer of baby greens on top of the goat cheese layer.
  9. Carefully sprinkle pine nuts evenly over pizza.
  10. Cook for 10-12 minutes until greens start to wilt and pizza crust and cheese are heated through.
  11. Remove pizza from oven and drizzle balsamic vinegar over it. Apply a light or heavy drizzle depending on your individual taste.
  12. Slice pizza and serve.
Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 15 Minutes
Servings: Makes 1 personal sized pizza.
  • Serving size: Serves 2 as an appetizer or 1 as an entrée.

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own

Win a meal makeover from the Meal Makeover Moms and Holland House #HollandHouseCW

Holland House productsAre you a fan of the Meal Makeover Moms? If so you may want to enter the Holland House/Meal Makeover Moms Sweepstakes. The sweepstakes is running through the beginning of June. Each month, one fan will be chosen to receive a meal makeover from the Meal Makeover Moms.

The first drawing took place in April, but there’s still time to enter for the May and June drawings. All you need to do is go to the Holland House Facebook page, like it then enter the contest. Winners will get the chance to talk with the Meal Makeover Moms about their mealtime challenges, have a favorite dinner recipe made over, and win a new set of cookware.

Holland House sweepstakes

If you’re looking for some mealtime makeover inspiration, check out Holland House’s website. Some of the Meal Makeover Moms favorite recipes  include the Broccoli Beef Stir Fry featuring Sherry Cooking Wine, Multi Grain Pilaf with White Cooking Wine, and Cool Cucumber Dressing with White Wine Vinegar.

You can also check out some of my recipes using Holland House products like: Marsala Whipped Sweet Potatoes, Best Carne Asada Marinade, and Sautéed Rainbow Chard.

And check out these recipes from my fellow Mizkan Bloggers:

What favorite family recipe would you have the Meal Makeover Moms make over?

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own

Marsala Whipped Sweet Potatoes

Marsala Whipped Sweet Potatoes at This Mama Cooks! On a Diet - thismamacooks.com

Holland House is holding a Holiday Sweepstakes Bash on Facebook where you can win $500 for your holiday party. You’ll also get advice from an expert blogger party planner to help you plan your holiday bash. All you need to do is “like” the Holland House Facebook page and then enter the contest here. The sweepstakes ends on December 7, 2011 at 11:59:59 pm CT.

To help you on your way to a wonderful Thanksgiving, check out this Holland House recipe for sweet potatoes featuring their Marsala Cooking Wine.

This Mama’s tips

  • To make this dish dairy free and vegan, use a buttery spread instead of butter. Instead of whipping cream, use coconut cream (not coconut milk).
  • Whipped sweet potatoes may be made a day ahead and refrigerated. Reheat in microwave, covered, on medium power. Stir occasionally.
Marsala Whipped Sweet Potatoes at This Mama Cooks! On a Diet - thismamacooks.com

Marsala Whipped Sweet Potatoes

Recipe courtesy of Holland House

Ingredients

  • 3 pounds orange-flesh sweet potatoes (red garnets)
  • 1 teaspoon salt
  • 1/2 cup Holland House Marsala Cooking Wine
  • 6 tablespoons butter
  • 1/2 teaspoon vanilla extract (gluten free)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Grated peel of 1 orange
  • 1/4 cup whipping cream (optional)

Directions

  1. Fill a 6-quart pot halfway with water. Peel each potato and place in pot to prevent browning. Cut potatoes into 1-inch cubes and return to pot. Drain water so there is enough just to cover potatoes. Stir in salt. Cover and bring to a boil. Boil 10 minutes or until potatoes are soft.
  2. In a small microwaveable bowl or 1-cup glass measuring cup, heat marsala cooking wine in microwave 1 minute on medium power or until very hot. Stir in butter, vanilla, cinnamon, nutmeg and orange peel.
  3. When potatoes are cooked, drain water from pot. Add marsala cooking wine mixture to pot. Whip with electric beater until smooth. Stir in cream, if desired. Keep warm until ready to serve.
Prep Time: 1 Hour
Cook Time: 1 Hour
Total Time: 2 Hours
Servings: Serves 4 to 6
  • Serving size: 1 cup

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own.

Best Carne Asada Marinade recipe ever!

Best Carne Asada Marinade recipe ever! at This Mama Cooks! On a Diet  - thismamacooks.com

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Skewered Chicken Balsamico

Skewered Chicken Balsamico at This Mama Cooks! On a Diet - thismamacooks.com

Holland House recently announced their summer sweepstakes “Grill of Your Dreams” on Facebook. The grand prize winner will receive a $2,000 Visa® Gift Card, which may be used to purchase a new grill. All you need to do is go to the Holland House Facebook page, “like” it, then register with your info. Then you play a round of the Gulping Grill Game to win an instant win game prizes, a Holland House bottles gift pack. You can enter once a day. The Grill of Your Dreams goes until August 5, 2011.

Get grilling with Holland House

Holland House vinegars are a wonderful way to create marinades and sauces for summer grilling. Here’s a recipe for healthy chicken skewers that uses Holland House Balsamic Vinegar that would be great with grilled corn on the cob or veggie kabobs at your next grilling party.

Skewered Chicken Balsamico at This Mama Cooks! On a Diet - thismamacooks.com

Skewered Chicken Balsamico

Recipe courtesy of Mizkan.

Ingredients

  • 1-1/2 pounds chicken tenders
  • 1/3 cup Holland House Balsamic Vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce or gluten free tamari sauce
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried
  • 3 large cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse-ground black pepper
  • 6 (8-inch) skewers

Directions

  1. Place chicken in sealable gallon plastic bag.
  2. Combine remaining ingredients (except skewers) in a bowl. Stir to dissolve salt.
  3. Pour over chicken and shake bag gently to coat. Seal bag and refrigerate 8 to 10 hours, turning bag over once.
  4. If using wood skewers, soak skewers in water 30 minutes. Preheat grill to medium-high heat.
  5. Drain chicken well.
  6. Thread chicken onto skewers.
  7. Grill over low flame until cooked through.
Prep Time: 10 Hours
Cook Time: 20 Minutes
Total Time: 10 Hours 20 Minutes
Servings: Makes 4 to 6 servings
  • Serving size: 1 to 2 skewers

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own.

Sautéed Rainbow Chard and everyday cooking with Holland House

rainbow chard I’ve been experimenting with using NAKANO Rice Vinegars and Holland House vinegars in much of my every day cooking. Not only am I trying different types of vinegar on salads, but I’ve also used it on warm vegetable dishes like stir fry and sautéed vegetables. So when I spotted the gorgeous bunches of rainbow chard at Natural Grocers, I thought this would be a perfect way to try out Holland House’s Malt Vinegar in a dish similar to my Simple Beet Salad.

The health benefits of rainbow chard

We’ve always been told to “eat the rainbow” and rainbow chard is a terrific example with its deep green leaves and stems in red, white, yellow, and orange. You’re only missing purple and blue!

According to About.com, chard is an excellent source of fiber, vitamin K, vitamin A, vitamin C, iron, potassium, magnesium, and manganese as well as being a good source of vitamin E, copper, choline, calcium, and riboflavin.

Chard is a favorite of people on low carb diets as it has practically no impact on blood glucose. Also, rainbow chard is less bitter that the traditional “Swiss” chard you may be familiar with. It has a similar taste to spinach and can be eaten raw or cooked.

Did I mention it was pretty?

rainbow chard

Sautéed Rainbow Chard with Holland House Malt Vinegar

Ingredients:

  • 1 bunch of rainbow chard
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • a bottle of Holland House Malt Vinegar

Directions:

  1. You must thoroughly rinse off the chard leaves as they may be covered in grit. I washed each leaf individually and then placed leaves in a colander to drain.
  2. Tear chard leaves into bite sized pieces.
  3. Place chard pieces back into colander and rinse again. Drain.
  4. Heat large sauté pan over medium heat.
  5. Add olive oil to pan and then chard.
  6. Cook chard until the leaves are tender and the stems are still crisp but somewhat cooked. (Don’t over cook or you’ll end up with mush.)
  7. Remove chard from pan, sprinkle on vinegar and serve. Or you can serve the chard in individual plates and let everyone add the malt vinegar to their personal taste. I love malt vinegar so I used quite a bit!

Note: the chard will lose its intense coloring when cooked. It’s still colorful but not as bright as it is raw.

rainbow chard with malt vinegar

More every day cooking with Holland House

If you’re looking for more ways to enhance your every day cooking, why not experiment with Holland House vinegars? The red wine vinegars would have gone well with the rainbow chard, too. 

Also, if you’re gluten free, stick to the red wine, white wine, red with garlic, and balsamic vinegars. The malt is definitely not gluten free!

  • Holland House Malt VinegarHolland House® Red Cooking Wine. Classic Burgundy aroma with rich ruby color. Smooth, mellow flavor, medium-bodied. Light, not too dry, ideal for cooking.
  • Holland House® White Cooking Wine. Crisp and light white wine aroma. Slightly dry with sauterne-like flavor.
  • Holland House® Sherry Cooking Wine. Light golden color. Mild dry sherry flavor. A bit nutty, but more caramel-like.
  • Holland House® Marsala Cooking Wine. Rich golden color with pleasing, mild aroma. Smooth, well rounded and sweet with hints of hazelnut.
  • Holland House® Vermouth Cooking Wine. Mild vermouth aroma. Dry, light flavor. Slightly herby.
  • Holland House® White with Lemon Flavor Cooking Wine. Brisk, fresh lemon aroma, just-right tang. Think white wine with a twist!
  • Holland House® White Wine Vinegar. Light and crisp with a delicate balance of flavors like those found in the premium California white wine from which it is produced.
  • Holland House® Red Wine Vinegar. A robust and full-bodied wine vinegar offering a pleasing concentration of flavors and rich red appearance consistent with Premium California red wine.
  • Holland House® Garlic Flavor Red Wine Vinegar. Premium California red wine infused with mellow garlic flavor to create an extraordinarily versatile flavor enhancer.
  • Holland House® Malt Vinegar. Drawing on the distinctive characteristics of malted barley for its rich golden color and strong—but not overpowering—flavor.
  • Holland House® Balsamic Vinegar. Meticulously crafted from the juice of Trebbiano grapes from Modena, Italy, to produce full-bodied flavor that’s both aromatic and sweet.

For more every day cooking tips with Holland House vinegars, check out the Holland House Facebook page.

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Disclosure: Holland House provided product samples and compensation for this post. All opinions are my own.