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.
- 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
- For marinade, combine all ingredients except vegetables in a small bowl; set aside.
- Cut all vegetables into bite sized pieces – about 1 inch x 1 inch or so.
- Place in a large bowl or rimmed platter. Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes.
- Heat oven to 375 degrees F.
- Place vegetables in a large oven safe pan, place in oven and cook for 20 minutes.
- Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more.
- Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more. Serve and enjoy!
- 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.)
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions are my own.
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.
Crockpot Shredded Pork with Sherry-Orange Dijon Sauce
- 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
For Shredded Pork:
- Place pork tenderloin in the slow cooker.
- Combine the ham stock and Holland House Sherry Cooking Wine and pour over the meat.
- 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.
- Drain well and pour the Sherry-Orange Dijon Sauce over the shredded pork.
- Stir and serve.
For Sherry-Orange Dijon Sauce:
- Combine agave nectar , cornstarch, cloves and nutmeg in a 1-quart saucepan.
- Whisk in mustard, sherry cooking wine and orange juice until well blended.
- Add dried cherries.
- Cook sauce over medium-high heat, stirring frequently, until mixture boils.
- Reduce heat and boil gently 3 to 5 minutes.
- Serving size: 1/6 to 1/8 of recipe
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.
Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions and experiences are my own.
I 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
- 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
- Cook bacon until it starts to render.
- Add onion and garlic and cook until onions are translucent.
- Add spices, collard greens, stevia, NAKANO vinegar, and broth. Bring to a simmer.
- Reduce heat, cover and cook until green are tender (about one hour).
- Serving size: 3/4 cup
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.
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.
Disclosure: Mizkan, the parent company of World Harbors, provided compensation for this post. All opinions are my own.
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!
- 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
- Combine okra, garlic, dill, and chile in a sterilized two quart glass jar and set aside.
- 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.
- Pour into jar, seal, and let cool to room temperature.
- Keep okra pickles in refrigerator up to one month.
- Serving size: 1 pickle
Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own
As promised in my Healthier Lemon Pasta post for this month’s Secret Recipe Club, here’s my version of Tofu Sour Cream is based on a recipe from the Vegan Epicurean. I made the following changes to her recipe:
Vinegar: I used NAKANO Natural Rice Vinegar instead of apple cider vinegar. I find that NAKANO’s rice vinegars have a milder flavor and are less acidic, which I like. You could have a little fun with this recipe and use some of NAKANO’s flavored vinegars, too, like Roasted Garlic or Red Pepper, for a fun flavor twist.
Tofu: I was confused over the type of tofu the Vegan Epicurean used, since I’m not familiar with Mori Nu lite silken tofu (firm). Is it firm or silken? After doing a little research, I found out that all of Mori Nu’s tofus are silken and come in soft, firm or extra firm. However, other brands’ silken tofus are actually soft tofus, which are good for soups, dips and smoothies.
I ended up using Nasoya’s Silken Tofu, so the consistency of my sour cream was very runny. This was fine for my Healthier Lemon Pasta, but next time I want to make something the consistency of sour cream, I’ll use a firm tofu. I also changed the amount of tofu used since I like using the full tub. Having a few ounces left over of tofu means I have to remember it’s in the refrigerator and use it in a recipe before it goes bad. Usually, I forget and find a science experiment waiting for me in the far reaches of the fridge. Hate that!
Lemon zest and lemon juice: I cut back on both ingredients and still could taste the lemon. That was fine since I was using it in a lemon flavored dish. However, next time I may cut back even further. I love lemon, but it doesn’t go with everything.
- 1 (14-16 ounce) package firm tofu, preferably organic
- 2 tablespoons canola oil
- 1 to 2 teaspoons fresh lemon juice
- 2 teaspoons NAKANO Natural Rice Vinegar
- 1 teaspoon agave, stevia or other sugar substitute
- 1/2 teaspoon kosher salt
- finely grated zest of 1/2 lemon
- Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth.
- Firms up when chilled. Refrigerate sour cream until it is ready to be used.
- Serving size: varies
Connect with NAKANO
Sign up for Mizkan’s “Splash Recipe Club!” When you join the club you get exclusive recipes, access to special features and more! Each month one new member could win a $150 leading up to a grand prize of $600 in March 2013. You can also connect with NAKANO on Pinterest, Twitter and Facebook.
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.
I’ve always used NAKANO Rice Vinegar to make sushi rice. However, now that I’ve become more familiar with their products, I use their rice vinegar in any recipe that calls for other types of vinegars. For example, this summer, we’ve been making a lot of salads, so I’ve been making salad dressing with NAKANO Rice Vinegar (instead of red wine vinegar), olive oil and some garden seasoning spices. Also, now that I live in the South, use Nakano’s flavored rice vinegars (like their Red Pepper Seasoned Rice Vinegar) on sautéed greens. I even used NAKANO to season a new crystal wine carafe recently!
One of my family’s favorite summer salads is based on one I used to make years ago from a recipe I found in Bon Appetit back in the early ‘90s. We even used cucumbers from the neighbor’s garden!
Cucumber, Feta and Red Onion Salad
- 3 cucumbers, seeded and diced (you can leave the peels on if you wish)
- 6 ounces low or no fat feta, crumbled
- 1 red onion, diced
- 1/4 cup olive oil
- 2 tablespoons NAKANO Rice Vinegar (Natural, Original Seasoned, Basil & Oregano Seasoned or Roasted Garlic Seasoned)
- Salt and pepper, to taste
- Combine cucumbers, feta and onion in a large bowl.
- Add olive oil and NAKANO Rice Vinegar and gently mix ingredients.
- Season with salt and pepper to taste. Chill until it’s time to serve.
- Serving size: 1 cup
Check out the NAKANO website for more recipes!
Nakano 60-Day SPLASH IT ON, STEP IT UP CHALLENGE
Nakano is holding a 60-Day Splash it on, Step it up Challenge on Facebook to encourage their fans to to make healthy lifestyle choices such as eating more vegetables and being more active. Check it out for fun and helpful fitness tips and health features such as a step tracker wrapping around a globe that show you the number of steps you’ve walked.
They’re also offering prizes such as a one-year free gym membership for the first prize winner. (The second prize winner receives six personal training sessions and third prize winner will receive a Nakano workout bag!)
You can also sign up for Mizkan's enewsletter to be eligible for their Splash for Cash giveaway - a chance to win $150! (Mizkan is the parent company of NAKANO.) Even if you don’t win, you’ll get a terrific enewsletter filled with tips and recipes. I signed up for it months ago and really like it.
How do you use vinegar in your cooking?
Disclosure: I wrote this review while participating in a campaign by Mom Central Consulting on behalf of NAKANO and received a product sample to facilitate my review and a promotional item to thank me for participating.
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