Tag Archives: Nakano

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

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!

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.

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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.

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

Non-Dairy Tofu Sour Cream

Non-Dairy Tofu Sour Cream from This Mama Cooks! On a Diet - thismamacooks.com

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.

Non-Dairy Tofu Sour Cream from This Mama Cooks! On a Diet - thismamacooks.com

Tofu Sour Cream

Recipe based on this recipe from the Vegan Epicurean

Ingredients

  • 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

Directions

  1. Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth.
  2. Firms up when chilled. Refrigerate sour cream until it is ready to be used.
Prep Time: 10 Minutes
Total Time: 10 Minutes
Servings: 2 cups
  • 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.

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

Easy Peasy Caprese Appetizer

Easy Peasy Caprese at This Mama Cooks! On a Diet - thismamacooks.comOne of my family's favorite summer time appetizers is Caprese. Sometimes I think that we grow basil and tomatoes just to have this dish. Traditionally it’s made with red wine vinegar, but I enjoy it with Nakano Rice Vinegar, which I find has a lighter taste and doesn’t overpower the basil, cheese and tomatoes.

This is a simple appetizer to make when you have guests over and not a lot of time to fuss in the kitchen making food. Plus it’s easy enough to make that the kids can help by slicing tomatoes or picking basil leaves. My kids love this dish, though Lucie has a bad habit of not eating the basil. Oh well, just more for me to put on my caprese!

Easy Peasy Caprese at This Mama Cooks! On a Diet - thismamacooks.com

Easy Peasy Caprese Appetizer

Ingredients

  • 1 Mozzarella log
  • several tomatoes from the garden or store
  • fresh basil leaves from the garden or store, washed and gently patted dry
  • Nakano Natural Rice Vinegar for splashing
  • olive oil for drizzling
  • salt and pepper

Directions

  1. Slice the mozzarella up in thin slices. Place slices on a large plate or platter.
  2. Count how many mozzarella slices you have, then cut tomatoes up in thin slices to match that number.
  3. Place tomato slices underneath the cheese slices so they’re directly on the plate or platter.
  4. Cover tomato and mozzarella with basil leaves. If you have small leaves and big slices of tomato/cheese, feel free to use more than one leaf.
  5. Drizzle a little olive oil over the basil leaves.
  6. Next splash on a little Nakano Natural Rice Vinegar.
  7. Season with salt and pepper to taste.
  8. Serve immediately.
Prep Time: 15 Minutes
Total Time: 15 Minutes
Servings: Makes approximately 10 to 12 appetizers.
  • Serving size: 1 appetizer

Nakano 60-Day SPLASH IT ON, STEP IT UP CHALLENGE – Ends 8/24

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!) It ends on August 24th (this Thursday!) so sign up as soon as possible!

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.

Finally, you can connect with NAKANO on Facebook and Twitter.

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

Cucumber, Feta and Red Onion Salad

Cucumber, Feta and Red Onion Salad at This Mama Cooks! On a Diet - thismamacooks.com

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

Cucumber, Feta and Red Onion Salad

Ingredients

  • 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

Directions

  1. Combine cucumbers, feta and onion in a large bowl.
  2. Add olive oil and NAKANO Rice Vinegar and gently mix ingredients.
  3. Season with salt and pepper to taste. Chill until it’s time to serve.
Prep Time: 20 Minutes
Total Time: 20 Minutes
Servings: Serves 4 to 6
  • 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.

Finally, you can connect with NAKANO on Facebook and Twitter.

How do you use vinegar in your cooking?

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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.

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

Christmas leftovers: Roast Beef Salad with Chipotle Rice Vinegar Salad Dressing

Roast Beef Salad with Chipotle Dressing at This Mama Cooks! On a Diet - thismamacooks.com The problem with making roast beef is figuring out what to do with the leftovers, since reheating overcooks and dries out the meat. Sure, you could thinly slice the roast beef for sandwiches. But my favorite way of eating leftover roast beef (or venison) is cold and in a salad.

You can either thinly slice the roast beef into strips or cut it into cubes. To make your salad, add the cold roast beef to your favorite type of lettuce (I used romaine) and pile on other goodies like pine nuts, feta cheese crumbles, tomatoes, olives or whatever strikes your fancy.

Chipotle Dressing at This Mama Cooks! On a Diet - thismamacooks.com

Homemade salad dressings with NAKANO rice vinegars

Then there was the matter of all that leftover Chipotle Mayo sauce. What was I going to do with it? I got the idea to add NAKANO Roasted Garlic Seasoned Rice Vinegar to the sauce to make a fabulous homemade salad dressing. It’s very spicy, so you may want to dial down the heat by adding more mayonnaise or using a no fat Greek yogurt instead of mayo.

Roast Beef Salad with Chipotle Dressing at This Mama Cooks! On a Diet - thismamacooks.com

Chipotle Rice Vinegar Salad Dressing

Adapted from Nadia G.’s Chipotle Mayo recipe

Ingredients

  • 1 cup prepared light mayonnaise
  • 6 chipotle peppers in adobo sauce
  • 1/4 teaspoon sea salt
  • ground black pepper to taste
  • 1 1/2 cup NAKANO Roasted Garlic Seasoned Rice Vinegar

Directions

  1. In a food processor, blend together the mayonnaise, chipotle peppers, sea salt and black pepper to taste.
  2. Add NAKANO rice vinegar and blend until combined.
  3. Pour into a salad dressing bottle and shake before pouring on your salad.
Prep Time: 15 Minutes
Total Time: 15 Minutes
Servings: Makes 2 1/2 cups of dressing.
  • Serving size: 3 - 4 tablespoons

Splash it on with NAKANO vinegars

NAKANO Natural and Seasoned Rice Vinegars are a healthy alternative to fattening condiments in your holiday cooking. Instead of butter and sour cream on your baked potato, try a splash of NAKANO Red Pepper Seasoned Rice Vinegar. Splash some NAKANO® Basil & Oregano Seasoned Rice Vinegar on noodles. NAKANO Balsamic Blend Seasoned Rice Vinegar would be wonderful on salads or roasted vegetables, too!

What other healthy ways can you use NAKANO vinegars in your holiday cooking?

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

How to make homemade Green Tomato Ketchup

How to make homemade Green Tomato Ketchup at This Mama Cooks! On a Diet - thismamacooks.com We’ve had a crazy fall season here in Colorado. Most days have been in the ‘60s and ‘70s until late last week when we had our first overnight freeze warnings. That meant we had to harvest what’s left of our tomato crop – our green tomato crop, that is.

Since I got into canning this summer, I thought I’d try my hand at canning some green tomato recipes! The first one I chose was Green Tomato Ketchup.

Canning green tomatoes with NAKANO rice vinegar

Due to my food sensitivities to honey, I used agave nectar instead to sweeten the Green Tomato Ketchup. (Feel free to use honey if you like.)

Also, instead of just any ol’ vinegar, I decided to use NAKANO® Natural Rice Vinegar. NAKANO rice vinegars are great for “splashing it on” everything from chicken breasts to salads. (I love splashing NAKANO Red Pepper Seasoned Rice Vinegar on my salads instead of using salad dressing. It’s a healthier, super low calorie alternative.)

I never see rice vinegar used in anything except sushi rice. So I thought using rice vinegar would be a fun twist when making Green Tomato Ketchup. Plus, it was a great way to empty the open bottle of NAKANO Natural Rice Vinegar I had in the cupboard. The more stuff we can use up before we move to Boston, the less we have to ship when we move.

I was very happy at how well my first batch turned out. The Green Tomato Ketchup is very sweet and mild, almost like an apple sauce rather than a red tomato ketchup. I’ve tried it everything from eggs to fish sticks to sweet potato fries – terrific!

Canning tips and guides

How to make homemade Green Tomato Ketchup at This Mama Cooks! On a Diet - thismamacooks.com

Green Tomato Ketchup

Adapted from About.com Southern Food’s recipe

Ingredients

  • 6 pounds green tomatoes
  • 3 pounds onions
  • 2 teaspoons ground black pepper
  • 1 tablespoon ground dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons mixed pickling spices
  • 2 cups NAKANO Natural Rice Vinegar
  • 3/4 to 1 cup agave nectar (I used raw agave. Any type is fine.)

Directions

  1. Slice green tomatoes and onions. Place in a large pot with pepper, mustard, and Worcestershire sauce.
  2. Put the mixed pickling spices in a small cheesecloth bag and add to the tomato mixture.
  3. Pour NAKANO Natural Rice Vinegar over mixture.
  4. Cook for four to six hours over very low heat, stirring occasionally.
  5. Remove bag of pickling spices.
  6. Puree mixture with a wand blender or in a food processor or blender.
  7. Strain tomato mixture through a mesh strainer.
  8. Return to pot and bring to boil.
  9. Add 3/4 cup of agave and stir until dissolved. Using a clean spoon, take a taste. If you feel the ketchup is sweet enough, stop. If not, add another 1/4 cup of agave nectar. Remember to use a clean spoon every time you taste test.
  10. Immediately fill six sterilized jelly jars with green tomato ketchup, leaving 1/4-inch head space.
  11. Wipe the jar tops and threads clean with a clean paper towel. Place hot sealing lids on the jars and apply the screw on rings loosely.
  12. Process in boiling water bath in a deep canning pot for 5 minutes, adjusting for altitude.
  13. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
  14. After the jars of green tomato ketchup cool, check seals by pressing middle of lid with finger. If lid springs back, your green tomato ketchup didn’t seal and must be refrigerated.
  15. Let jars of green tomato ketchup stand at room temperature 24 hours. Don’t forget to apply a dated label!
  16. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.
Prep Time: 2 Hours
Cook Time: 6 Hours
Total Time: 8 Hours
Servings: Makes 8 to 10 8-ounce jelly jars of green tomato ketchup
  • Serving size: 1 tablespoon

Featured on:

A Little Nosh

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

Watermelon Mint & Basil Salad with Feta

Watermelon Mint & Basil Salad with Feta at This Mama Cooks! On a Diet - thismamacooks.com

This summer NAKANO is encouraging us to splash it on! That’s right, just go ahead and splash their gluten free rice vinegars on veggies, pasta salads, grilled fish and chicken, and more.

Inspired by some feta cheese and a gigantic seedless watermelon that my husband bought at Costco, I came up with this watermelon salad dish. My splash of NAKANO natural rice vinegar, which has no sodium or sugar, contrasts well with the sweetness of the watermelon and the saltiness of the feta. However, it’s the addition of mint and basil that make this dish feel like summer to me.

Nakano Rice Vinegars

What are you splashing NAKANO rice vinegar on?

Watermelon Mint & Basil Salad with Feta at This Mama Cooks! On a Diet - thismamacooks.com

Watermelon Mint & Basil Salad with Feta

Ingredients

  • 6 cups watermelon, seeded and cut into bite sized pieces
  • 1/4 cup fresh basil, minced
  • 3 tablespoons fresh mint, minced
  • 4 tablespoons fresh lime juice
  • 4 ounces feta, crumbled
  • 1 tablespoon NAKANO All Natural Rice Vinegar

Directions

  1. Combine and gently toss ingredients in a decorative bowl. Serve.
Prep Time: 20 Minutes
Servings: Serves 6
  • Serving size: 1 cup
  • Calories: 100
  • Calories from Fat: 39
  • Total Fat: 4.3g
  • Saturated fat: 2.8g
  • Unsaturated fat: 0.0g
  • Sodium: 214mg
  • Total Carbohydrates: 13.4g
  • Sugar: 10.4g
  • Fiber: 0.9g
  • Protein: 3.8g

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

Share your favorite splash tips in the NAKANO Splash Madness Sweepstakes

Nakano vinegars It’s not often that I find a food product that can meet all my food sensitivity needs. One of the them is NAKANO® rice vinegars. They’re all natural, gluten free, contain no preservatives, and have 50% less sodium than other rice vinegars.

NAKANO Natural Rice Vinegar is unsweetened, has no sodium and can be used in a variety of recipes. NAKANO Seasoned Rice Vinegars are lightly sweetened and lightly salted to be used in recipes or as a Splash On condiment.

Get NAKANO Splash Madness!

That’s right. NAKANO vinegars can be “splashed on” a variety of dishes and foods. That’s why they’re holding a NAKANO Splash Madness Sweepstakes. To win, all you have to do “like” the NAKANO Facebook page and enter a favorite “splash tip” using NAKANO's Seasoned Rice Vinegars for a chance to win!

Here’s how to enter:

What can you win?

The Grand Prize winner will receive a new, top of the line refrigerator (valued at $1500). The second prize winner will receive a juicer or blender (valued at $500). And the third prize winner will get a selection of NAKANO vinegars plus a cooking accessory like a garlic press or a lemon zester(valued at $100).

So what splash tip are you going to submit?

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Disclosure: Nakano provided compensation for this post. All opinions are my own.