Category Archives: Recipes

Greek Veal Dolmas recipe

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Source: Andrea Knight, pictured with rice
Source: Andrea Knight
Source: Andrea Knight

Modified without rice to make it low glycemic you can pre-make a batch of these and serve them with salad for a week.  It feels like you are having something fun or different from the usual!

  • 1 16-oz jar grape leaves in brine
  • Extra virgin olive oil (optional)
  • 1 large red onion, finely chopped
  • 12 oz lean ground Veal
  • Kosher salt
  • Black pepper
  • 1 tsp allspice
  • 1/2 tsp cumin
  • 1/2 cup each chopped fresh parsley, fresh dill, and fresh mint
  • 1 to 2 tomatoes sliced into rounds
  • About 4 cups or more low-sodium chicken broth or water
  • Juice of 2 lemons

Rinse the grape leaves and let dry for 30 minutes on paper towels.

Next, heat 1 tbsp extra virgin olive oil in a large skillet (or no oil in a non stick skillet). Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.

In a mixing bowl, combine the meat and fresh herbs. Season lightly with kosher salt.

Prepare a dutch oven pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom. Top with sliced tomatoes.

To stuff the grape leaves, you will work one leaf at a time. Place one grape leaf on a cutting. Take 1 tablespoon of the filling and place in the center of the leave, then fold the sides over the filling and roll.  Look up egg roll rolling technique for an example, it is similar here to fold over the sides first before rolling it up.  Repeat with the remaining grape leaves or until you’re out of stuffing.

Neatly arrange the grape leaves in row, seam side down, in your prepared pot. Boil the broth or water and pour over the grape leaves covering them.  Place a plate, inverted, on the top to keep the dolmas from floating up.

Cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed.  Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no plate), cook on low heat for 30 to 45 more minutes or until fully cooked.

Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.

Place on top of Greek salad, with riced cauliflower, zoodles or Greek Tzatziki sauce.

Rainbow trout, baked recipe

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Love trout, you can stuff it or have with butter. It’s good without a lot of flavoring as well. This is the healthy version.

Source: Andrea Knight
  • 1 trout
  • 2 tbsp olive oil
  • 1 tsp parsley
  • 1/2 cup water
  • Salt and pepper

Put the trout in a baking dish with 2 inch or higher walls. Preheat oven to 400 degrees F.

Pour olive oil on top skin and bake for 15 minutes. Pour water into dish and bake another 15 mins. Take out of oven and cool for 10 mins. Remove skin and salt and pepper. Top with parsley. Add butter or other flavoring if you wish but fish is flavorful as is, try it with out and see how you feel. Enjoy!

“Outback Steakhouse” pork recipe

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I love Outback’s seasoning on their chicken, so one night after having it I looked up a recipe copycat. Since chicken is over priced at the moment, I’ve converted to pork chops which are cheaper by the each. Today I grilled them but they are just as good in the pan on the stove.

  • 2 tbsp olive oil
  • 1 Tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp salt
  • 1 Tsp chili pepper
  • 2 pork chops

Heat your grill until hot. Baste both sides of the pork chop and cook on high heat for about 7-10 minutes. Flip and cook other side for 5 mins or until the center of the pork chops is cooked. Let rest on a plate for 10 mins. Serve with with sides or cut up and eat with pita. Enjoy!

All purpose and whole wheat flour biscuits recipe

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Ingredients

  • 3/4 cups all purpose flour, and 1/4 cup whole wheat flour
  • 1/2 tbsp baking powder
  • 1/2 tbsp white sugar, I use stevia
  • ½ teaspoon salt
  • Half of a 1/3 cup margarine, I use benecol for cholesterol, don’t have to defrost, ready to go!
  • 1/2 cup milk

Directions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar, salt. Cut in butter using a fork until it looks crumbly. Make a dip in the center of the dry mixture and add the milk. Mix until a soft dough forms.
  • Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet. You can also do drop biscuits as pictured.
  • Bake for 17 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
  • Is makes 2 large biscuits or 3 small biscuits.

Greek frappe recipe

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Just coming from the Greek festival I became interested in how they made Greek frappe coffee drinks. I watched as they made it at the festival and after looking some of it up I’m sharing it with you.

  • 1.5 tbps Nescafe instant coffee (I’m using generic here)
  • 1 tsp or more of sugar, I use stevia
  • 1/2 pint water
  • 1/2 cup almond milk or milk of choice

Place the instant coffee and sugar into your pint glass. Add water to half the pint. Mix with a hand frother, cheapest is $1.99 at Ikea but Amazon has them as well. Froth until a light brown foam forms. Add milk. Enjoy!

Simple and Lite Teriyaki Pork recipe

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  • 2 tbsp sugar free maple syrup
  • 2 tbsp Lite soy sauce
  • 1 pork loin

Preheat a stick free fry pan on medium heat. Mix the soy sauce with the maple syrup in a separate bowl. Either coat the pork loin before putting in the pan or pour the sauce over the pork loin once it’s in the pan. Cook until browned on both sides, about 10 and 5 minutes. Serve with red rice, vegetables, tropical fruit, salad or sides of choice.

Quick shortbread cookies recipe

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Sometimes you just want a cookie, but not dozens tempting you for days.   Sooo…here is a shortbread cookies recipe shrunk down to 4 cookies in 2 inch diameters.

Raw shaped dough, ready for the oven
Baked and just browned around the edges
  • 1/2 cup all purpose flour
  • 4 tbsps softened butter (I used Benecol)
  • 1/4 cup Stevia blend, confectioners sugar or white sugar
  • 1/2 tsp vanilla extract
  • Sprinkle cinnamon or nuts on top (optional)

Preheat oven to 300 degrees F.  Cream butter and sugar until creamy.  Add other ingredients and mix well in a bowl.  Form 2 inch cookies with your hands and flatten, not in balls. Add cinnamon or nuts on top, optional.  Bake at 300 degrees for 20 mins.

Lite Pina Colada Mocktail recipe

Health and Fitness, Recipes, , , , ,

After covid a lot of people are cutting down on the alcohol and embracing healthier lifestyles again. Here is a mocktail that helps you feel lite, fit and like you are having fun! It’s even creamy because of the blender, with no cream in the recipe. Even better it is made with a hydration formula, so hydrates you better than water alone. I’m not affiliated with any of these ingredients, this is just what I use and enjoy.

  • 1/2 packet Hydration IV Pina colada
  • 1/2 tsp orange Milo or orange water flavor enhancer
  • 1 slice pineapple like picture, remove the rind, about 1/4 cup diced
  • 1 cup water
  • 2 ice cubes
  • Additional pineapple slice for decoration with a cherry

Place everything but the last pineapple slice and cherry in a blender. Blend until frothy. Serve in your favorite pint size glass with pineapple slice and cherry. Less than 100 calories.

Espresso using a Moka pot

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  1. Unscrew the bottom part of the moka pot, the silver part in the pictures above. Take out the filter sitting inside.
  2. Add hot water to the line in the bottom of the moka pot.
  3. Add 2 tsp of espresso to the filter and put the filter on top of the bottom of the moka pot that is now filled with hot water.
  4. Screw the top and bottom of the moka pot back together where they are secure and level.
  5. Place the moka pot on top of the stove on medium low heat. Keep the lid open. The espresso may start to drip out of the top and bottom connector, but you are waiting for the espresso to come out of the top middle tube that looks like a whistle. When hot it should start pouring out of that middle piece until done. Remove the moka pot from heat when top is full to cool and serve your espresso. It may take some time for the bottom to cool entirely, you can pour cold water at the bottom if necessary otherwise expect it to sit on a trivet for a couple hours. Enjoy!

Silverback Jamaican Coffee Recipe

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Ingredients

  • 1 cup Brewed Silverback Rwandan Coffee from Trader Joe’s
  • 1/2 oz dark spiced rum
  • 1/2 oz Kalua
  • 2 tablespons whipped cream
  • Optional – 1 chocolate covered nut

Directions

  • Mix the brewed coffee with the Kalua and rum.
  • Pour in mug of choice
  • Top with whipped cream and chocolate covered nut if on hand
  • Enjoy!

Kodiak Gingerbread Power Pancakes

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Source: Andrea Knight

Ingredients

  • 1/2 cup Kodiak buttermilk pancake dry mix
  • 1/3 tsp ground dry ginger
  • 1/2 tsp cinnamon
  • Sprinkle ground cloves
  • 1 tbsp molasses
  • 1 tbsp brown sugar
  • Sprinkle rock salt, maybe 7 granules
  • 1 tbsp margarine for pan
  • 1/8 tsp nutmeg
  • 1/3 cup half and half

Directions

  1. Combine all ingredients above except margarine. Stir until thoroughly mixed and there is no dry flour left.
  2. Heat saucepan to just below Medium. Add margarine to pan.
  3. Scoop pancake mix into pan when margarine is melted, should make 2 pancakes.
  4. Flip when first side is browned, about 2-3 minutes, depending on your stove. Cook on 2nd side for 1-2 minutes or until browned.
  5. Serve with fruit, syrup, butter or whipped cream. I had them as is. Enjoy!

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Leftover Stuffing Fried Balls Recipe

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Ingredients

  • ½ cup grated Parmesan cheese
  • 1 tsp ground black pepper
  • 1 tsp salt
  • ½ cup all-purpose or whole wheat flour
  • 1 teaspoon poultry seasoning
  • 2 eggs
  • 2 tablespoons almond milk or regular 2% milk
  • 1 cup seasoned bread crumbs
  • 2 ½ cups prepared stuffing (any kind, cornbread, oyster, walnut, etc)
  • 1 quart olive oil or other oil for frying

Directions

  • Combine flour, poultry seasoning, salt, and black pepper in a bowl. Beat eggs and milk together in a different bowl until combined. Mix bread crumbs, Parmesan cheese, and 1 tsp black pepper together in a 3rd separate bowl.
  • Make stuffing into balls about 2 tablespoons each. Dredge each ball in the flour mixture, shaking off any excess. Transfer each ball to the egg mixture. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on the side for 10 minutes to rest.
  • Heat oil in a large saucepan to 350 degrees F (175 degrees C).
  • Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing balls.

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Cheddar and Parsley Biscuits

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Source: Andrea Knight

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 3 tablespoons white sugar
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ cup butter or margarine
  • ¾ cup milk
  • ½ cup shredded Cheddar cheese
  • 1 tablespoon chopped fresh parsley

Directions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a fork until it looks crumbly. Make a dip in the center of the dry mixture and add the milk, cheese and parsley into the bowl. Mix until a soft dough forms.
  • Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
  • Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Gingerbread Cookie Recipe

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Ingredients

  • ½ cup butter or margarine
  • ½ cup brown sugar
  • ½ cup molasses
  • 1 egg yolk
  • 1.5 cups sifted all-purpose flour
  • 1/2 cup whole wheat flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg

Directions

  • In a large bowl combine together the margarine and brown sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, and spices. Add Molasses and stir until mixed. Cover, and chill for at least one hour.
  • Preheat the oven to 350 degrees F (175 degrees C). On a floured surface roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on silpats and cookie trays.
  • Bake for 8 to 10 minutes in the preheated oven for a softer cookie, longer if you prefer crispy, maybe another 5 minutes. After they have cooled they are ready to decorate!

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Cornish Game Hens with Blackberry Stuffing

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Source: Andrea Knight

Ingredients

  • 4 cornish game hens, cut along the backbone and spread out
  • 3 tablespoons olive oil
  • 2 medium-large onion, cut into medium dice
  • 1 cup blackberries, diced
  • ½ cup Blackberry preserves
  • ¼ cup balsamic vinegar
  • ½ cup nuts, coarsely chopped
  • ½ cup chopped fresh parsley

Directions

  • Heat oven to 450 degrees F.
  • Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in blackberries, then spread mixture onto a large cookie sheet. Place hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
  • Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don’t burn, 4 to 5 minutes.
  • Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
  • Return blackberry dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in nuts and parsley. Serve.

Molasses Brownies II Recipe

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Source: Andrea Knight
Source: Andrea Knight
Source: Andrea Knight

Ingredients

  • ½ cup butter, diced
  • 1/4 cup brown sugar
  • 3/4 cup truvia sweet complete
  • 2 eggs or 2 flax seed “eggs” (2 tbsps flax seeds, 6 tbsps water)
  • 1 teaspoon Molasses
  • ⅓ cup unsweetened cocoa powder
  • 1 tbsp dark cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

Directions

  • Preheat oven to 350 degrees F. Put sugars other than molasses and combine with melted butter in a large bowl. Use electronic beaters to cream ingredients. Add all other ingredients and combine with beaters.
  • Line a 8×8 glass pan with wax papers. Put batter into wax paper lined pan. Bake for 25-30 minutes. Take out of oven and let cool for 10 minutes. Enjoy with vanilla bean ice cream or by itself.

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Date Bars Recipe

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Ingredients

  • 2 cups quick-cooking oats
  • ½ cup packed light brown sugar
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup butter
  • 2 tablespoons water
  • 1 ½ cups chopped pitted dates
  • ¼ cup packed light brown sugar
  • 1 teaspoon orange zest
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 ½ tablespoons lemon juice
  • ⅞ cup water

Directions

  • Preheat oven to 350 degrees F. Line a 9×9 inch square pan with parchment paper. In a saucepan, combine the dates, 1/4 cup brown sugar, orange zest, cloves, 1/2 teaspoon cinnamon, allspice, lemon juice and water. Cook over medium-high heat, stirring constantly, until dates are soft and the mixture becomes a thick paste, about 10 minutes. Remove from heat and set aside to cool.
  • Crust and topping: stir together the oats, 1/2 cup brown sugar, flour, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in a medium bowl. Cut in butter using a fork until crumbly. Stir in 2 tablespoons water. Press about 2/3 of the mixture into the bottom of the prepared pan. Spread the date mixture evenly over the crust all the way to the edges. Sprinkle the remaining crust mixture over the date layer. Press down lightly.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is lightly toasted. Cool on cooling rack before cutting into bars.

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Terriyaki Salmon Recipe

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Source: Andrea Knight

Ingredients

  • 4 salmon steaks
  • ¼ cup sesame oil
  • ¼ cup lemon juice
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar, or more to taste
  • 2 tablespoons sesame seeds
  • 1 teaspoon ground mustard
  • 1 teaspoon ground ginger
  • ¼ teaspoon garlic powder

Directions

  • Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
  • Pour marinade not for basting in a plastic bag with the salmon. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour.
  • Preheat the oven’s broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade and serve.

Easy Chick Patties Parmesan Recipe

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Ingredients

Source: Raul654
  • 4 Morningstar chick’in patties, defrosted
  • salt and freshly ground black pepper to taste
  • ½ cup grated Parmesan cheese
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil

Directions

  • Preheat an oven to 450 degrees F.
  • Place chick’in patties in a baking dish and top each with about 1/3 cup of tomato sauce. Layer each with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, 15 to 20 minutes.

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Ham, Turkey and Shrimp Jambalaya

Recipes,
Source: Jeffery W

Ingredients

  • 2 tablespoons butter
  • 1 large onion, minced
  • 3 cups beef broth
  • 1 (28 ounce) can diced tomatoes
  • 1 cup rice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon chili powder
  • ½ bay leaf
  • 1 pound shrimp, shelled and cut into thirds
  • ½ pound cooked ham, cut into 1-inch cubes
  • ½ pound cooked turkey, cut into 1-inch cubes

Directions

  • Pre-cook turkey and ham according to package directions, dice.
  • Heat butter in a large skillet over medium-high heat. Saute onion until tender, about 5 minutes. Add beef broth, tomatoes, rice, parsley, garlic, salt, thyme, black pepper, cayenne pepper, chili powder, and bay leaf. Cover skillet, reduce heat, and simmer until rice is tender and flavors blend, about 40 minutes.
  • Mix shrimp, turkey and ham into rice mixture and simmer until shrimp is cooked through, 5 to 10 minutes. Remove bay leaf.

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