Tag Archives: Mizkan

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

Thanksgiving confession time. Since my kids hate turkey, I was considering forgoing having one this year and just making a ham. However, since the folks at Mizkan and Holland House asked me to prepare a turkey brining recipe, I decided to go ahead and make one using a turkey breast since Paul and I were going to be the only ones eating it. (Lucie eventually decided that she did like it and had some.)

Since this turned out so well, I may forget about making beer can chicken and make brined and smoked turkey breast year round – not just for Thanksgiving and Christmas. The meat was incredibly juicy, moist and tender and incredibly flavorful. If you’re making a full turkey, go ahead and add a turkey breast to your Thanksgiving cooking plans so you have plenty of turkey breast meat for sandwiches and leftover dishes like Turkey Paninis or Rigatoni-Turkey Salad.

I used Holland House Sake Cooking Wine, along with Nakano All Natural Rice Vinegar and ginger to give my brine an Asian flare. To learn more about cooking wines, check out my Cooking Wine 101 infographic. Don’t forget Holland House cooking wines and vinegars for your Thanksgiving cooking needs this year! Check out their website for money saving coupons and recipes. Follow Holland House on Facebook for Thanksgiving cooking tips and recipes, too!

How to brine a turkey breast at This Mama Cooks! On a Diet - thismamacooks.com

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

Brined and Smoked Turkey Breast

Inspired by this recipe from Southern Living, November 2013 issue

Ingredients

  • 8 cups apple cider
  • 3/4 cup Holland House Sake Cooking Wine
  • 1/4 cup Nakano All Natural Rice Vinegar
  • 1/2 cup sorghum syrup
  • 3/4 cup kosher salt
  • 12 fresh sage leaves
  • 2 fresh rosemary sprigs
  • 1 bunch fresh chives
  • 3 fresh lemon thyme sprigs
  • 2 1-inch pieces of ginger, peeled
  • 4 cups ice cubes
  • 1 (5-6 pound) bone-in turkey breast

Directions

  1. Bring cider, Holland House Sake Cooking Wine, and next 8 ingredients to a boil in a large stockpot over medium-high heat. Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. Remove pot from heat, stir in ice. Cover and place in refrigerator for 1 hour.
  2. Place turkey in brine. (Brine should mostly cover turkey. If it doesn’t, find a smaller pot. If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about half way through the process.) Cover and chill in the refrigerator for 5 to 12 hours. (Do not over brine your turkey or you’ll end up with salty meat!)
  3. Prepare your smoker according to manufacturer's directions, bringing internal temperature to 225 degrees F using your favorite type of wood chips.
  4. Remove turkey from brine, and pat dry with paper towels. Place turkey low in smoker and cook for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 165 to 170 degrees F.
  5. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
Prep Time: 5 Hours 20 Minutes
Cook Time: 3 Hours
Total Time: 8 Hours 20 Minutes
Servings: Makes 8 to 10 servings
  • Serving size: 3/4 to 1/2 pound of turkey meat

Cooking Wine 101

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

Making homemade Italian sausage for Thanksgiving stuffing

Making homemade Italian sausage for Thanksgiving stuffing at This Mama Cooks! On a Diet - thismamacooks.com

It’s my favorite cooking time of year – Thanksgiving! This year I’m going to have to scale back from my usual extravaganza, since I’m just not up to it due to my follow up brain surgery. That’s why I started prepping for Thanksgiving early, like making my own Italian sausage for stuffing a few weeks ago and freezing it for later. I’ve used Italian sausage in Healthier Cherry Cornbread Stuffing and other stuffing recipes in the past, so I figure I'll probably use it again this year.

We had some ground venison leftover after my husband did some hunting. However, you can make this with ground pork, turkey or beef (or a combination) from the store or your local butcher’s shop. If you’re wondering why you should bother, if you have food sensitivities or allergies, you’re in control of what’s going into your sausage. You can also control the spice mix to fit your personal tastes. Plus, I bet it’s a whole lot cheaper and you can use a nicer quality or leaner cut of ground meat, if you wish.

Feel free to cut back or add more of your favorite spices and seasonings. I loved how using the Holland House Red Wine Vinegar added a special flavor to the sausage. If you can’t find sorghum in your area, you can use maple syrup, honey, agave nectar, or even molasses. Also, since you’ll be using this in stuffing, there’s no point in bothering with stuffing sausage casings. After Thanksgiving, any leftover sausage can be used in spaghetti sauce, lasagna, as a pizza topping, or in Stuffed Zucchini.

Don’t forget Holland House cooking wines and vinegars for your Thanksgiving cooking needs this year! Check out their website for money saving coupons and recipes. Follow Holland House on Facebook for Thanksgiving cooking tips and recipes, too!

Making homemade Italian sausage for Thanksgiving stuffing at This Mama Cooks! On a Diet - thismamacooks.com

Homemade Italian Sausage

Adapted from this recipe at Kitchen Simplicity

Ingredients

  • 3 pounds ground meat – pork, turkey, beef, venison or a combination (I used venison mixed with beef)
  • 3 tablespoons Holland House Red Wine Vinegar
  • 1 tablespoon sea salt
  • 1 tablespoon freshly ground pepper
  • 1 1/4 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons smoked paprika
  • 2 teaspoons red pepper flakes
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon sorghum syrup
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme (whole, not ground)
  • 1/8 teaspoon tarragon
  • 1/8 teaspoon marjoram

Directions

  1. Place all the ingredients in a large bowl.
  2. Take an old fashioned potato masher and mix ingredients until well combined. Better yet, use your hands!
  3. Weigh out sausage into one pound portions. Wrap in freezer paper, label, and freeze until needed.
Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: 3 pounds of sausage
  • Serving size: 1 pound of sausage

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

Just because it’s fall, it doesn’t mean you have to give up summer time grilling favorites like pork ribs. No, that doesn’t mean putting on boots and a wool jacket just to get the smoker going. Instead, how about cooking up some pork loin back ribs in the slow cooker? Not only does this mean that you don’t have to check the grill or smoker all day long, but you can make this weekend favorite during the week while you’re at work! Just make sure you have a six quart slow cooker before attempting this recipe.

Sure making pork ribs in the slow cooker takes a little preparation the night before, but you’ll come home to a house that smells amazing. Plus, you’ll have a meal on the table less than 30 minutes after arriving home – much faster (let along cheaper and healthier) than hitting your favorite barbecue joint on the way home from work, too. You don’t have to worry about missing the smoky flavor either as the smoked paprika in combination with the balsamic vinegar does the trick.

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

This pork ribs recipe uses two of my favorite Holland House products, Balsamic Vinegar and Marsala Cooking Wine, which are both gluten free. I’ve also cooked the ribs up with some healthy sweet potatoes, which you can turn into Marsala Sweet Potato Mash if you’re in the mood. Or you can serve with a little smear of a buttery spread and a dash of sea salt. However, my favorite way is to slice up the sweet potatoes and pour on some of the Balsamic and Sorghum Drizzling Sauce, since it’s not just for the ribs. The Balsamic & Sorghum Slow Cooker Ribs goes great with a side salad and some Wine and Rosemary Quinoa, too!

This dish would also make a terrific party appetizer. Since you can fit two three pound slabs of pork loin ribs in a six quart slow cooker, just double the recipe and omit the sweet potatoes. After about five to six hours, check to see if the ribs are cooked through, but not falling apart done. Cut the ribs apart, and place the ribs back in the slow cooker for an hour or two before the party. Serve the drizzling sauce as a dipping sauce. Your guests will love ‘em!

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

Balsamic & Sorghum Slow Cooker Pork Ribs with Sweet Potatoes

If you’re unable to find sorghum, use maple syrup, honey or agave nectar instead. Inspired by this recipe at Epicurious.com

Ingredients

  • 1 (3 pound) rack pork loin back ribs

For the rub

  • 6 large garlic cloves, minced
  • 2 tablespoons finely chopped lemon thyme
  • 2 tablespoons sorghum syrup
  • 2 tablespoons Holland House Balsamic Vinegar
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons sea salt
  • 1 teaspoon pepper

In the slow cooker

  • 1 cup water
  • 1 cup Holland House Marsala Cooking Wine
  • 8 small sweet potatoes, wrapped in aluminum foil

For the drizzling sauce

  • 1/2 cup “drippings” from slow cooker with fat skimmed off
  • 1/2 cup water
  • 1/2 cup Holland House Balsamic Vinegar
  • 1/2 cup sorghum syrup

Directions

For the pork ribs

  1. To make the rub, combine minced garlic, thyme, sorghum, balsamic vinegar, chile pepper, paprika, salt and pepper.
  2. Rub evenly over the rack of pork ribs.
  3. Place the rack of ribs inside the stoneware crock so the meat side is touching the inside of the crock. Place lid on crock and place in refrigerator to marinate overnight.
  4. In the morning, add water, marsala cooking wine, and wrapped sweet potatoes to crock. Place stoneware crock into slow cooker on low and cook for 8 hours.

For the balsamic and sorghum drizzle sauce

  1. Combine drippings, water, balsamic vinegar and sorghum in a saucepan.
  2. Bring to a broil over medium high heat.
  3. Lower heat to medium low. Simmer until reduced to about 1 cup – 15 to 20 minutes. Stir occasionally.
  4. Serve the Balsamic and Sorghum Drizzle Sauce on the ribs, the sweet potatoes, and anything else that may end up on your plate!
Prep Time: 1 Hour
Cook Time: 8 Hours
Total Time: 9 Hours
Servings: Serves 4 to 6
  • Serving size: 3 to 4 ribs and 2 sweet potatoes per person

Holland House Dutch Oven Giveaway!

As a Mizkan Blogger, I’m giving away a Lodge Enamel 4-Quart Dutch Oven (in blue) and three bottles of Holland House product (approximate retail value $100). Enter below!

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Slow Cooker Pork Ribs at This Mama Cooks! On a Diet - thismamacooks.com

Spicy Celery Root & Carrot Slaw Salad

Spicy Celery Root & Carrot Slaw Salad at This Mama Cooks! On a Diet - thismamacooks.com

Now that fall’s here, it’s time to embrace root vegetables once again! How about some Curried Sweet Potato & Fig Soup, Gluten Free Pumpkin Bread, or Vegetarian Borscht with Kale? However, when it comes to root vegetables, we rarely think of cold salads or slaws. That’s why I was intrigue by my friend, Robyn Webb’s recipe for Celery Root Salad at Diabetes Forecast, the magazine put out the American Diabetes Association. It seemed like a root vegetable version of a coleslaw type salad using celeriac (celery root), fennel (anise), and a little bit of carrot. Plus the photo by Kyle Dreier and food styling by Whitney Kemp (the online thumbnail shot doesn’t do it justice) was gorgeous and inspiring.

Unfortunately, going over the recipe, I found a few things I needed to change. First, I couldn’t eat it due to my food sensitivity to sour cream. Second, a lot of people don’t like the taste of fennel/anise, so I’d have to disguise it or play it down somehow. (Fennel has a black licorice taste, which I love but many people hate.)

Spicy Celery Root & Carrot Slaw Salad at This Mama Cooks! On a Diet - thismamacooks.com

Third, when you buy celeriac, it’s usually a huge bulb, so either you have to make a double batch or throw half of it into the compost. So, I had to increase the ratios so you wouldn’t have to waste food. Fourth, I wanted more of a “bite” to the sauce and felt adding some NAKANO rice vinegar and ground chipotle chile pepper instead of cayenne would do the trick. Fifth, I wanted to add more carrot to it for sweetness and color.

In addition to all my changes, I wanted to make this as allergen friendly as possible – gluten free, egg free, milk free, etc. To do this I used a dairy and egg free no fat mayonnaise from Trader Joe’s and a Tofutti Sour Cream. In addition, I used NAKANO rice vinegar since all their vinegars are gluten free. It's naturally nut free, too. However, this vegetarian slaw salad is not soy free. That was one allergen I couldn't avoid.

Spicy Celery Root & Carrot Slaw Salad at This Mama Cooks! On a Diet - thismamacooks.com

While Spicy Celery Root & Carrot Slaw Salad is a great on it’s own, I liked serving it up in a brown rice tortilla wrap. But the best way was with grilled fish tacos with some avocados and salsa – delicious. This would make a great tailgate party or potluck slaw salad, too!

Finally, celery root is rather tough to grate – too tough for a box grater in my opinion unless you’re a lineman for the Denver Broncos with big, strong hands. I highly recommend using a food processor to shred it. Using a good processor for the fennel and carrots will make things much easier, too.

Spicy Celery Root & Carrot Slaw Salad at This Mama Cooks! On a Diet - thismamacooks.com

Spicy Celery Root & Carrot Slaw Salad

Ingredients

  • 2 3/4 cups peeled and shredded celery root (celeriac)
  • 1 cup shredded fennel bulb
  • 5 large carrots peeled and shredded
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Tofutti sour cream
  • 1/4 cup no eggs, no dairy, no fat mayonnaise
  • 1 tablespoon spicy mustard
  • 2 tablespoons olive oil
  • 2 tablespoons NAKANO Natural Rice Vinegar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ground chipotle chile pepper
  • 1 teaspoon minced green onions (white bulb ends only)
  • 1 teaspoon minced chives
  • whole chives for garnish (optional)

Directions

  1. In a large serving bowl, combine the shredded celery root , fennel, and carrots.
  2. Toss well, then add the lemon juice and toss again. While tossing, pick out any large pieces of root vegetables that weren’t shredded by your food processor.
  3. In a small bowl, gently whisk together Tofutti, mayonnaise, spicy mustard, olive oil, NAKANO Natural Rice Vinegar, sea salt, black pepper, and ground chipotle chile pepper.
  4. Fold the minced green onions and chives into the Tofutti dressing.
  5. Add the Tofutti dressing to the celery root slaw salad and toss well. Cover with a lid or plastic wrap, and refrigerate for 20 to 30 minutes before serving. Garnish slaw salad with whole chives, if desired.
Prep Time: 30 Minutes
Total Time: 40 Minutes
Servings: Serves 8
  • Serving size: 1/2 cup

Asian Citrus Watermelon Salad

Asian Citrus Watermelon Salad from This Mama Cooks! On a Diet - thismamacooks.com

With Labor Day weekend coming up and football season starting, I’m sure you’ve got lots of potluck or tailgating parties coming up. Since it’s still in season, watermelon is the perfect choice for a healthy party side dish. By now, I’m sure you’ve had your fill of Watermelon Mint & Basil Salad with Feta or something similar. So why not try this Asian Citrus Watermelon Salad using NAKANO Citrus Seasoned Rice Vinegar? This would go well with my Sriracha Chicken Skewers or teriyaki beef or chicken cooked up on the grill!

Asian Citrus Watermelon Salad from This Mama Cooks! On a Diet - thismamacooks.com

You can assure all your gluten free and nut free guests that the salad is OK to eat because you’ve used tamari sauce instead of soy sauce, and pine nuts instead of peanuts. Just make sure to double check that the fish sauce doesn’t have any wheat or soy sauce in it. (The kind I used didn’t.)

Asian Citrus Watermelon Salad from This Mama Cooks! On a Diet - thismamacooks.com

Asian Citrus Watermelon Salad

Inspired by this recipe from the July/August 2013 issue of Food Network Magazine

Ingredients

  • 1 teaspoon toasted sesame seed oil
  • 1 teaspoon lemon flavored olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon low sodium tamari sauce
  • 3 tablespoons NAKANO Citrus Seasoned Rice Vinegar
  • 1 lime, juiced
  • 1/4 cup minced red onion
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger
  • 1/2 Thai pepper, seeded and minced or 1 jalapeno pepper, seeded and minced
  • 5 cups seedless watermelon cut into 1” chunks
  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh mint
  • 3 tablespoons pine nuts

Directions

  1. Whisk together sesame seed olive, olive oil, fish sauce, tamari sauce, vinegar, lime juice, red onion, garlic, ginger and jalapeno in a large bowl.
  2. Add the watermelon and toss to combine.
  3. Let sit 10 minutes.
  4. Add the cilantro, basil, mint and pint nuts to salad.
  5. Toss to combine. Serve immediately.
Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: Makes 6 to 7 servings
  • Serving size: 3/4 cup

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!

a Rafflecopter giveaway

Enter the NAKANO Splash Shootout! #NAKANOSplash

Enter the Nakano Splash Shootout!

I’m thrilled to announce that I’ve signed up once again to be a brand ambassador for NAKANO and Holland House. It’s my third year working with these awesome products and their parent company, Mizkan. One of my duties is to let you know when they’re running a special promotion or contest, like NAKANO’s Splash Shootout giveaway on Facebook. The sweepstakes is running through April 12th, so enter soon to win one of three great prizes:

  • One Grand Prize: $500 pre-paid Visa® Gift Card.
  • One First Prize: $100 pre-paid Visa® Gift Card and a $50 NAKANO product prize pack.
  • One Second Prize: a NAKANO product prize pack worth $50.

All you need to do is fill out the form with your contact info and vote for your favorite Nakano rice vinegar in their March shootout bracket. Make sure to check the box to sign up for their Splash Recipe Club newsletter too! It’s full of recipes, serving tips, and discount coupons.

After voting, make sure you click on the recipe button to check out all sorts of Mizkan product recipes. Or you can check out the NAKANO recipes and Holland House recipes I’ve created here at This Mama Cooks! On a Diet. Finally, don’t forget to check the Mizkan website for coupons!

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.

Roasted Marinated Vegetables

Roasted Marinated Vegetables at This Mama Cooks! On a Diet - thismamacooks.com

Here’s how I usually make roasted vegetables – combine root veggies, olive oil, salt and pepper and some seasonings and cook until done. Since we were having company last week, I wanted to try something new and this recipe from Mizkan caught my eye. I’ve had much experience marinating meats, but have never tried it with vegetables. The original recipe has you grill the vegetables, but I thought roasting them in the marinade would be even better. However, during grilling season, I bet this recipe would work well as a shish kabob marinade for both vegetables, beef, pork and chicken.

I served this for some of my husband’s friends from his bowling team along with my family. I never know how a vegetable dish will go over with people since some folks don’t like veggies. Needless to say, this dish disappeared and one of our guest asked for the recipe. It was such a success that I’ll be marinated my roast vegetables from here on out.

Note: The recipe originally used Holland House Red Wine Vinegar, but since I had none in the house, I used NAKANO® Italian Herb Seasoned Red Wine Vinegar instead knowing that the seasoning would only add more flavor to the dish.

Roasted Marinated Vegetables at This Mama Cooks! On a Diet - thismamacooks.com

Roasted Marinated Vegetables

Based on this recipe from Mizkan

Ingredients

  • 1/3 cup NAKANO® Italian Herb Seasoned Red Wine Vinegar
  • 1/4 cup olive oil
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons fresh oregano, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 medium red bell peppers
  • 1 medium zucchini
  • 1 medium yellow crookneck squash
  • 1 large yellow onion
  • 1 large eggplant

Directions

  1. For marinade, combine all ingredients except vegetables in a small bowl; set aside.
  2. Cut all vegetables into bite sized pieces – about 1 inch x 1 inch or so.
  3. Place in a large bowl or rimmed platter. Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes.
  4. Heat oven to 375 degrees F.
  5. Place vegetables in a large oven safe pan, place in oven and cook for 20 minutes.
  6. Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more.
  7. Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more. Serve and enjoy!
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 1 Minute
Servings: 8 to 10
  • Serving size: 1 to 2 cups

Save money with NAKANO

You can download a coupon for 50 cents off your next purchase of NAKANO rice vinegar here. Also, for more recipes using NAKANO rice vinegars, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is NAKANO’s parent company.)

You can connect with NAKANO online on Facebook, Twitter and Pinterest.

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

Apple Ginger Marinade for Smoked Beer Can Chicken

Apple Ginger Marinade for Smoked Beer Can Chicken at This Mama Cooks! On a Diet - thismamacooks.comWhile I love how easy it is to use premade World Harbors marinades for Smoked Beer Can Chicken, there’s something to be said for making your own marinade. First, you can control what goes into it, so if you have a food sensitivity you don’t need to worry about anything making you ill. Second, making your own marinade is very inexpensive, especially if you have most of the ingredients on hand.

Apple Ginger Marinade uses several items I always have in my pantry like NAKANO rice vinegar, soy sauce (gluten free tamari sauce, actually) and olive oil. The only ingredients I had to go to the grocery store for were for the fresh ginger and apple juice concentrate – and it was worth the effort. This is the best marinade I’ve ever made and the chicken was delicious and moist! I bet it would work for grilled or roast chicken as well as pork or fish.

I served it for guests along with Wine & Rosemary Couscous and Roasted Marinated Vegetables.

Apple Ginger Marinade for Smoked Beer Can Chicken at This Mama Cooks! On a Diet - thismamacooks.com

Apple Ginger Marinade for Smoked Beer Can Chicken

Based on this recipe from Mizkan

Ingredients

  • 1/2 cup NAKANO Seasoned Rice Vinegar - Roasted Garlic
  • 1/2 cup frozen apple juice concentrate
  • 3 tablespoon gluten free tamari sauce
  • 3 tablespoons natural ketchup with no high fructose corn syrup
  • 1 piece (1x1-1/2 inches) fresh ginger, grated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground black pepper
  • 1 lemon (grate the zest and juice the lemon)
  • 1 (2-3 pound) chicken

Directions

  1. In a small bowl, combine all ingredients.
  2. Marinate chicken covered in refrigerator at least two hours and up to 24 hours. (I like marinating chicken in a Ziploc bag overnight.)
  3. Remove chicken from marinade and discard. You can boil marinade for several minutes, to use it as a basting sauce.
Prep Time: 15 Minutes
Cook Time: 2 Hours
Total Time: 2 Hours
Servings: Serves 4 to 6
  • Serving size: 1/2 pound per person

Save money with NAKANO

You can download a coupon for 50 cents off your next purchase of NAKANO rice vinegar here. Also, for more recipes using NAKANO rice vinegars, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is NAKANO’s parent company.)

You can connect with NAKANO online on Facebook, Twitter and Pinterest.

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

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.

Tangy Collard Greens

Tangy Collard Greens at This Mama Cooks! On a Diet - thismamacooks.comI wanted to make a Southern style Thanksgiving this year, so of course collard greens had to be part of the meal. While it's a great dish for holiday meals, you can make collard greens any time of year, from fancy sit down dinners to backyard barbeque parties.

Usually, collard greens are made with a bacon or slices of fatty pork, so I tried to health up the recipe – and keep the taste – by using turkey bacon instead. The original recipe also called for six pounds of greens, so I halved it as that was way too much for one meal. Even so, you’ll need to make this in a large pot.

If three pounds of collard greens are too much for your pot, fill it with as much collard greens as possible and cover with a lid. Wait awhile until they cook down and add some more. It’s amazing how much collard greens will shrink down. Also, use presliced collard greens to save time and hassle if they're available in your area of the country.

I used NAKANO’s Red Pepper Seasoned Rice Vinegar instead of cider vinegar. I love how NAKANO’s rice vinegars are already seasoned and sweetened, saving you a few steps in the cooking process. Make sure to keep a bottle on the table in case your dinner guest want to splash on some more!

Finally, to make ham broth, simmer water with a ham bone for two to three hours, then refrigerate and skim off fat. I used the leftover bones and skin from the pig we grilled for our open house party that I had frozen. I put a gallon freezer bag’s worth in a stock pot, covered it with water, and brought it to a boil over high heat. After reducing the heat, I simmered the pig leftovers for a couple of hours and then let the broth cool. Finally, I ran the broth through a fine mesh colander and froze any ham broth I didn’t need for this recipe for my next batch of collard greens!

Tangy Collard Greens at This Mama Cooks! On a Diet - thismamacooks.com

Tangy Collard Greens

Based on a recipe by Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell, Georgia from Local Palate magazine

Ingredients

  • 1/2 pound turkey bacon
  • 1/4 pound yellow onions, chopped
  • 1/2 ounce minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 tablespoon kosher salt
  • 3 pounds collard greens, chopped
  • 1 tablespoon powdered stevia
  • 3 tablespoons NAKANO Red Pepper Seasoned Rice Vinegar
  • 1 cup ham broth

Directions

  1. Cook bacon until it starts to render.
  2. Add onion and garlic and cook until onions are translucent.
  3. Add spices, collard greens, stevia, NAKANO vinegar, and broth. Bring to a simmer.
  4. Reduce heat, cover and cook until green are tender (about one hour).
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Servings: Makes 8 servings.
  • Serving size: 3/4 cup

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

Making dips with World Harbors marinades

Making dips with World Harbors marinades at This Mama Cooks! On  a Diet - thismamacooks.com

I love using  World Harbors premade marinades when grilling steak or fish or making Beer Can Chicken, but was always frustrated when I had a shelf of half-used up bottles in the refrigerator. So I started to experiment and realized that World Harbors can also be turned into great dips! You don’t have to use their marinades straight from the bottle either. Instead you can combine them with low fat sour cream, Greek yogurt or my favorite tofu sour cream to make yummy and somewhat healthy dips.

My family and I tried the Maui Mountain Sweet ‘n’ Sour two ways – plain and with no fat lemon flavored yogurt on a 1:1 ratio – with our sweet potato fries. Hands down both dips were a hit with my family, so I encourage you to experiment with other flavors. For example:

  • Honey Dijon, Lemon Pepper or Italian would all be terrific with veggie sticks as a party snack. Again, combine the marinade with sour cream, yogurt, etc. for your guests!
  • Island Mango would be wonderful for French fries or sweet potato fries.
  • Just about any World Harbors marinades combined with yogurt or sour cream would go great with pretzels, too!

If you have children who are reluctant to eat their veggies, serve up your World Harbor dip alongside their dinner plates in small ramekins. Kids can use fondue forks, toothpicks, skewers or regular forks to dip their veggies in the marinades. I bet they’ll like it so much that they’ll ask for veggies and World Harbors dip during snack time!

Also, you can combine fruit flavored yogurt with a sweet marinade, like Island Mango, for a fun dip for apple slices, grapes, sliced strawberries, and so on.

Save money on World Harbors

World Harbors is offering a coupon on Facebook. Also, don’t forget to sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is World Harbors parent company.) Even if you don’t win, you’ll receive a terrific e-newsletter filled with with recipes and tips using World Harbors marinades.

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