Archive for July 7th, 2009

As promised, tonight’s dinner was based on a recipe right out of the Nakano “Unexpected Favorites” booklet that arrived in the mail yesterday with my FREE Nakano vinegar coupon.  I happened to have, already on hand, a bottle of the Nakano Natural Rice Vinegar.


The booklet of 36 recipes is so enlightening in regards to the uses for vinegar.  Vinegar is used in hot and cold dishes, as a dressing AND as an ingredient.  Soups, salads, side dishes and entrees. Amazing. 

The following recipe was adjusted for portion size and on-hand ingredients but the original is found on page 20 of the noted booklet:  “Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish”. 


Served on top of sauteed baby bella thick sliced mushrooms with onions and orange peppers

  • 2 TBS Nakano Natural Rice Vinegar
  • 1 TBS Extra Virgin olive oil (EVOO)
  • approx. 1/8 tsp oregano, pinch garlic, and about 3 small leaves of basil-chopped
  • pinch salt
  • fresh ground pepper ( about 6 grinds)
  • 1 8 oz tuna steak
  • 2 Plum tomatoes, diced
  • 2 radishes, sliced and quartered
  • 1/2 cucumber, peeled and diced
  • approx. 1/8 tsp oregano, pinch garlic, and fresh basil (as above)
  • 1 tsp dried dill

My recipe will serve 2.  Combine 1 TBS vinegar, oil, oregano, garlic, basil, salt, pepper and mix well.  Put the tuna in a sealable plastic bag and pour in the marinade.  Make sure the tuna is well coated with the marinade and refrigerate a minimum of 20 minutes or up to 2 hours. NOTE:  This recipe uses the Nakano seasoned vinegar which is seasoned with basil and oregano or the roasted garlic flavor.  That’s why I added my 3 flavors of dried oregano, powdered garlic, and fresh basil.

In a small bowl, combine the tomato, cucumber, radishes, herbs, dill and remaining 1 TBS vinegar.  Season with pepper and salt. Set aside. 

Remove the tuna from marinade.  Grill tuna over medium – high heat for 4 to 5 minutes per side depending on thickness of fish and how you enjoy it cooked.  Top with tomato – cucumber-radish mix. 


How about some helpful ingredient substitution tips?  This is an old article from Cooking Light  magazine.

  • 1 TBS caper = 1 TBS chopped dill pickles or green olives
  • 1 stalk chopped lemongrass = 1 tsp grated lemon zest
  • 1 tsp chile paste =  1/4 tsp hot red pepper flakes
  • 1/2 cup honey = 1/2 cup molasses or maple syrup
  • 1 cup tahini = 3/4 cup creamy peanut butter and 1/4 cup sesame oil
  • 1 tsp cider vinegar = 2 tsp lemon juice with a pinch of sugar
  • 1 tsp wasabi = 1 tsp horseradish or hot dry mustard
  • 1 cup buttermilk = 1 cup whole milk + 1 TBS lemon juice, stir well
  • 1 tsp baking powder = 1/4 tsp baking soda with 1/2 tsp cream of tartar
  • 1 TBS cornstarch = 2 TBS all-purpose flour or 4 TBS quick cooking tapioca.

There you go!  Cook on friends.


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A while ago I bought a different brand of steel cut oats, “John McCann Steel Cut Oat Meal”

DSCN1587It’s actually referred to on the can as Irish Porridge.  The nutritional information is comparable to other steel cut oat brands. The taste is nutty with a slight chew.  I love the storage can!  It is so official looking with the words “Certificate of Award, Uniformity of Granulation” Then there are some approval identifications by the President of Departmental Committee and a Judge, Mr. Chas. Keith, and others. The ingredients is simply 100% wholegrain Irish oats.  Maybe that’s the slight taste difference.  I don’t think the other brands of steel cut oats I’ve tried are “Irish Oats”. 

The serving suggestion is to add fresh buttermilk, or milk or cream. Add brown sugar or honey and butter. Sounds great but in my book, there goes the healthy oats. It just became dessert!

It’s fun doing taste comparisons among different brands.  Even though the product might be the same, different producers add their own personal twist to bring out a variety of flavors. 

What do you eat on a regular basis?  Are there different brands out there where you can offer your own taste comparison? 

Tuesday Workout:  Legs

  • 4 sets.  Descending count repetitions 20 – 18 – 15 – 12
  • Leg press followed by walking lunges
  • Leg curls followed by dead lifts (squeeze those hams and butts)
  • Leg extensions followed by calf raises

Aerobic activity:  2.25 mile run on the tread mill to warm up.   4+ mile run with Shane.

DSCN1588Topping off a great breakfast with a Vanilla Kiwi Shake (added 1 kiwi to vanilla protein powder) and 1/2 a grapefruit.

I used to look forward to watching Tyler Florence in How To Boil Water every Tuesday morning during my warm up. Now the Network has changed the programming to some other show that is SO not interesting.  Bummer!

Super Tuesday, Everyone!

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