Stuffed Vine Leaves Recipe

Stuffed Vine Leaves Recipe

This stuffed vine leaves recipe celebrates the goodness of onions, carrots, tomatoes and rice. Seasoned with parsley, dill, coriander and white pepper.

This recipe qualifies as a vegetarian recipe. It creates a mouth watering dish, especially for the vegetable lover. In Georgia, fillings wrapped in vine leaves are very popular.

Stuffed Vine Leaves Recipe Ingredients

Stuffed Vine Leaves Recipe
Stuffed Vine Leaves

2 onions
2 carrots, grated
5 tomatoes, peeled and diced
2 cups rice
1/2 cup parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh coriander, finely chopped
Salt and freshly ground white pepper, to taste
2 tablespoons lemon juice
1/2 cup sunflower oil
1 pound vine leaves


Wash the leaves in cold water and add (individually) to a pot of salted, boiling water.

Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.

Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.

Yield: 24 stuffed vine leaves.

Recipe Note: If desired, you could melt a bit of parsley butter over the top. We’ll share our sister site’s recipe for homemade Parsley Butter.

Homemade Parsley Butter Recipe

1 cup unsalted butter, softened
1 cup fresh parsley, minced
Freshly grated black pepper to taste
1 tablespoon fresh lemon juice
1 or 2 cloves garlic, minced

Combine all thoroughly. Cover tightly and refrigerate up to 2 weeks.

Parsley butter is good on any meat, fish, chicken, bread or vegetable.

Parsley Butter Recipe Card

(Click image to enlarge)

Parsley Butter Recipe
Parsley Butter Recipe


Cottage Cheese Sandwiches

Cottage Cheese Sandwiches

If you have had cottage cheese sandwiches at any point in your life, you already know what a low calorie delight these sandwiches can be. If not, you are in for a pleasant surprise. The combination of cottage cheese and orange marmalade on grilled bread is really quite good! When I make these, I enjoy using sourdough bread, but feel free to use any favorite sandwich bread.

This is, of course, assuming you like cottage cheese. If you don’t, this sandwich probably isn’t for you.

The original recipe for cottage cheese sandwiches was actually called, “Cottage Cheeselade Sandwiches“.  This recipe that I have dates back to the 1930s. I found it in my Grandma’s recipe collection and the memories of these tasty delights came flooding back. Best of all, it’s quite a low fat sandwich and a meatless one to boot1

Below the cottage cheese sandwiches recipe is a screen shot from the pamphlet the recipe was in. The pamphlet is called, “New ways to serve creamed cottage cheese“. Based on one of the picture ads inside, I believe it was put out by a company called Bowman Dairy Company.

Cottage Cheese Sandwiches Recipe

Spread bread, sliced for sandwiches, with seasoned creamed cottage cheese. Over this spread a layer of orange marmalade and cover with another slice of buttered bread. Press the slices firmly together and toast sandwiches immediately before serving. Cut into any desired shape and serve.

Cottage Cheese Sandwiches

What is Creamed Cottage Cheese?

Creamed cottage is cottage cheese that has had cream added. This is the kind your normally find. This is different from dry curd cottage cheese. Dry curd cottage cheese has no cream added and is dry and crumbly. As you’ve seen, the above recipe calls for seasoned cottage cheese. If you cannot find any or just don’t have it on hand, following is a very good recipe for seasoning your own cottage cheese. This recipe is quite tasty when used for the cottage cheese sandwiches.

Homemade Seasoned Cottage Cheese Recipe


Crackers with Seasoned Cottage Cheese
Crackers with Seasoned Cottage Cheese

1/4 teaspoon celery salt
1/2 teaspoon Accent seasoning
1 (16 ounce) carton small curd cottage cheese
3/4 teaspoon granulated sugar
1/4 teaspoon caraway seeds
1/4 teaspoon white pepper
1 tablespoon fresh chives


  1. Combine all the ingredients in a glass serving bowl. Stir well to combine.
  2. Adjust seasonings if needed. Add buttermilk as needed. Stir to desired consistency.
  3. Cover and keep chilled.

In addition to the sandwich, serve with vegetable sticks, bagels, crackers, tortilla chips etc.

The Original Recipe: Cottage Cheeselade Sandwiches

Original Cottage Cheeselade Sandwiches Recipe
Cottage Cheeselade Sandwiches Recipe


You may also like…

Guilty of Bad Mood Eating?

Are You Guilt of Bad-Mood Eating?

No bad mood eating. Eat with a positive attitudeDo you tend to overeat when you are feeling down? Or snacking at work, or when you do not really feel hungry? This is bad mood eating and it is a bad habit. Remind yourself that those chips will not make you feel better. When we are depressed, angry, lonely or anxious, many of us eat in an attempt to make ourselves feel better. Research found this does not prove true. The next time you are in a bad mood and find yourself reaching for a snack, try these steps:

  • Stop. Ask yourself why you want to eat. If it is because you are in a bad mood, remind yourself that no matter how delicious it looks, it is not going to do a thing for your mood except, perhaps, make you feel guilty afterwards. This is definitely not what you need at a moment like this.
  • Do something instead. Call or visit a friend, listen to music, take a walk — these things actually do make you feel better. With some repetitions, this self-reminding strategy should become a habit you will find yourself using without thinking twice.

Since bad mood eating can also be considered emotional, you may also wish to read about Emotional Eating.

The Metabolism Factor

If you can get yourself into regular walking, you will also gain a boost in your metabolism, not just your mood! This can really help bad mood eating.

As we get older, our metabolism slows down four percent per decade. You can boost your metabolism through diet – eating six small meals a day, for example, will cause a small increase in your metabolic rate – but the best way to rev up your metabolism is through exercise. Specifically: A three-day-a-week exercise program that incorporates both aerobics and strength training.
On treadmill
The absolute basic premise of weight loss is that you need to burn more calories than you take in. You need to exercise at least three times a week so that your muscles can burn fat. Choose strength training exercises designed to strengthen the major muscle groups. Start slowly and gradually increase the weight as your strength increases. After all is said and done, you have to come up with a way of life you are comfortable with. You can’t go on fad diets or just exercise sporadically for sufficient results. See also: Green Tea Increases Metabolism

Spices Heal the Body

How Spices Heal the Body

It’s late fall – a time to spice things up! Warm, aromatic spices such as cinnamon, cardamom, ginger, cumin and allspice help warm us during the cool, crisp weather of fall and the cold chill of winter. Warming spices such as black pepper, cayenne, cinnamon, chili powder, cloves, cumin and mustard powder have a subtle heat that tricks the palate into feeling warm. Plus, spices heal the body in so many ways.

And, as most of us already know, the scent of spices can warm the heart.

Spices Heal such as this Indian Spice Blend
Indian Spice Blend

During the 18th century, spices were grown around the world, becoming one among many commodities in world trade. In the 21st century we see the history of spices repeat itself – only this time in terms of scientific exploration. Medical and nutritional researchers are discovering unimaginable riches in how spices heal and aid our health.

Spices heal with an abundance of phytonutrients, plant compounds that promote health and healing. Most spices are also powerful antioxidants. Spices also derive their healing power from their large concentration of volatile oils, the compounds that supply their pungent aromas.

Spices heal & contain many unique phytonutrients. Here are just a few examples:

  • Curcumin: Potent anti-cancer properties plus the ability to fight many other diseases. Its
    only source is the spice turmeric.
  • Thymoquinone: Powerful immune booster found only in the Indian spice black cumin.
  • Piperine: The compound that makes you sneeze when you get a whiff of black pepper, protects brain cells and has a dozen other healing actions.
  • Carbazole alkaloids: Found only in the Indian spice curry leaf; fights type 2 diabetes, colon cancer, and Alzheimer’s disease.
  • Galangal acetate: Eases arthritis – found only in the Asian spice called galangal.
  • Diosgenin: Found in fenugreek, can reduce inflammation and kill cancer cells.
  • Anethole: Found in both anise and fennel, relaxes menstrual cramps and can quiet a colicky baby.
  • Clove Buds add a delicious zing to tea, and are widely used as medicine in Asian herbalism. With a warming quality, they promote circulation in the stomach, enhancing digestion and reducing gas. By warming the lungs, they thin mucus to ease cough. Cloves promote lymph function and balance triglycerides and blood sugar. Cloves contain an essential oil that is a powerful pain reliever.
  • Eugenol: Gives clove its distinctive aroma, is a powerful, natural painkiller.
  • Rosemarinic acid: Makes rosemary one of the most powerful antioxidants on earth.
  • Gingerol: The compound in ginger that helps tame nausea.
  • Capsaicin: Found in chiles; can help relieve symptoms of arthritis and psoriasis.

These and other compounds have many different mechanisms of action, along with antioxidant and anti-inflammatory powers.

Cinnamon Spice
Cinnamon Spice

Never Fear the Opportunity to Spice Things Up!

Don’t be intimidated by spices that are unfamiliar to you. Don’t fear what appears to be a lot of spices in a recipe.

Spice things up – ’tis the season, after all!

Favorite Baker’s Spice Blend

Sweet, savory and warm!

  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Blend the spices thoroughly and store in a cool place in glass jar.

Organic Spices

Just a quick, but honorable mention – many spices are now made in organic varieties. These are highly recommended for their health benefits, but also for their aroma and flavor. The natural flavors in organic spices are superior to that of non-organic.


Italian Bean Patties Recipe

Italian Bean Patties Recipe: Meatless Monday Tip

This Italian Bean Patties Recipe is our contribution to the #MeatlessMonday campaign for this week. Many think only vegetarian’s and/or vegans are interested, but you don’t have to follow a strict vegetarian or vegan diet if it doesn’t suit you. What you can do is try substituting beans for a meatless meal 1 to 2 times a week.

Beans come in an amazing array of colors, shapes, and flavors. They can be traditionally or quickly prepared, depending on your preference. Until you mash, puree, or fry them, you haven’t experienced their versatility.

Pinto Beans for Italian Bean Patties Recipe

And that is where these yummy bean patties will come in handy.

Italian Bean Patties Recipe

Ingredients:Italian Chef Cooking

2 cups cooked beans (of choice)
1 beaten egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons Italian Seasoning
1 cup dry bread crumbs or cracker crumbs
2 tablespoons cornmeal or all purpose flour
2 tablespoons vegetable-oil


  1. In a large bowl, mash beans. Add egg and spices and stir to mix evenly.
  2. Stir in bread crumbs. If mixture seems too wet add more breadcrumbs, 1 tablespoon at a time until mixture resembles meatloaf.
  3. Shape into little sausages or patties. Roll in cornmeal or flour.
  4. Fry slowly in vegetable oil over medium heat until crusty and golden brown.

Recipe Notes:

  • Serve in place of hamburgers and add toppings
  • Serve in place of breakfast sausage

Serving Size: Serving Size: 1 bean patty

This Italian Bean Patties Recipe yields 5 bean patties.

Nutrition information per Italian Bean pattie: Healthy Life

  • Calories 160
  • Total fat 5 grams
  • Saturated fat 1 gram
  • Trans fat 0 grams
  • Cholesterol 25 milligrams
  • Sodium 340 milligrams
  • Total Carbohydrate 22 grams
  • Dietary Fiber 5 grams
  • Sugars 1 gram
  • Protein 6 grams

You may also enjoy

  • Diabetic Bean Burgers Recipe – Canned black beans processed with bread crumbs, dill, onions, carrots, cornmeal, egg, garlic and salt. Form into patties and cook! Don’t skip the sauce! Recipe included.
  • Veggie-Filled Burgers – No meat in these wholesome vegetable-filled burgers!

Baked Apple Pecan Maple Pancakes

Baked Apple Pecan Maple Pancakes Recipe

Makes 1 – 9 inch pie pan

Baked Apple Pecan Maple Pancakes
Wedge of Baked Apple Pecan Maple Pancakes

These Baked Apple Pecan Maple pancakes have the maple syrup baked right inside of them! Add more if you really like maple syrup. If nuts are a problem for allergies or you just don’t care for them, by all means leave them out. This is a great pancake breakfast either way. And by baking these pancakes, you save heaps of fat calories.

Baked Apple Pecan Maple Pancakes Ingredients

1 cup pancake mix (such as Bisquick regular or reduced fat)
1/2 cup milk
1 egg
2 tablespoons butter, melted
1 cup apple – peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup


  1. Preheat oven to 350 degrees.
  2. Mix together pancake mix, milk and egg until blended. Set aside.
  3. Pour melted butter in 9-inch pie plate.
  4. Place apple slices in bottom of pie plate.
  5. Sprinkle cinnamon and pecans over apples and drizzle syrup over top.
  6. Pour batter over apples.
  7. Bake at 350 degrees for 30 minutes or until top springs back when touched.
  8. Loosen edges and invert onto serving platter.
  9. Cut into wedges before serving.

Green apple with blossoms

Did you know?

Pancakes are ancient! There is a recipe in a cookbook by the Roman epicure Apicius, but it is Americans who folded them into their daily lives and made them into the stuff memories are made of. Following are some tips on making the perfect pancake as well as some out-of-the-ordinary pancake recipes. See more: The Ancient Pancake

For diet and/or more “typical” pancake variations, please visit our list of all Pancake Recipe Links. You will find Vegetarian Apple Pancakes and Cinnamon Apple Pancakes, along with a host of other delicious pancake recipes.

And don’t forget to check out our Perfect Pancakes Cooking Tip!

Great Goodness Gazpacho Soup

Why great goodness in this Gazpacho Soup?

Because this vegetable laden gazpacho soup is filled to the brim in each bowl with important nutrients we can all use more of.

Those Healthy Vegetables

  1. Tomatoes are rich in vitamin C. They also contain fairly high amounts of vitamins A and B, potassium , iron and phosphorus. A medium tomato has about as much fiber as a slice of whole-wheat bread and only about 35 calories.
  2. Cucumbers are a good source of vitamin C, vitamin A, calcium and potassium.
  3. Green and red peppers are full of vitamins C and A. They also contain folate. Plus they are high in healthful fiber. Peppers consist mostly of water so the added bonus is they are low in calories.

Look at all that good-for-you nutrition you get from just the first three ingredients! Plus, all three are low in calories. Even the black pepper has health benefits. These health benefits include the array of antioxidants. In addition, they also help reduce inflammation. In fact, black pepper is the foremost detoxifying and anti-aging herb in Asia.

So go ahead and give this gazpacho soup recipe a try! It is truly brimming with vegetables – and nutrients.

Great Goodness Gazpacho Soup Recipe


Bowl of Gazpacho Soup
Bowl of Gazpacho Soup

1 large tomato
1 cucumber
2 green peppers
1/4 teaspoon garlic powder
1-1/2 cups tomato sauce
1-1/2 cups water
3 tablespoons red vinegar
2 tablespoons vegetable oil
1/4 teaspoon black pepper


  • Chop the tomato, cucumber, peppers, and onion into very small pieces.
  • Put all the ingredients in a large glass or plastic bowl.
  • Stir well with a wooden or plastic spoon.
  • Chill in the fridge for 1 to 2 hours before serving.

Serving Size: 1-cup. Yield: 6 servings.

Nutrition information per serving:

  • Calories 80
  • Total fat 5 gram
  • Saturated fat 0.5 grams
  • Cholesterol 0 milligrams
  • Sodium 330 milligrams
  • Protein: 2 grams

Add More Healthy Color to Dishes

Healthy Color Foods Add Pizzazz

Everyday dishes take on more pizzazz and more nutrients with the simple addition of healthy colorful fruits or vegetables. They can be fresh, frozen, dried, or canned. Keep them on hand so you can paint your plate at a moment’s notice!

Take sliced strawberries, oranges, or mangoes, or any kind of fresh or dried berries (strawberries, raspberries, blueberries). Sliced baby beets taste great, tossed in a spinach salad. Start with our Spinach Salad Paleolithic Recipe, then dress up the salad with a fruity vinaigrette or dressing. Add a bit of lemon poppy seed dressing to finish it off.

Healthy Color Fresh Vegetables and Fruits

Give your favorite mac and cheese recipe a face (and taste) lift. Toss in sun-dried tomatoes, roasted bell peppers, or green chiles (mild or hot). Tip: great with scrambled eggs, too!

Chili peppers too hot for your taste? Use chili powder instead. A teaspoon of red chili powder meets the recommended daily allowance for Vitamin A.

Like things super hot? Use habanero chili’s. But be careful. They have actually been known to cause burns!

Making mashed potatoes?

Boil potatoes in the saucepan with carrots, sweet potatoes, or leeks, then mash.
Fresh bunch of healthy color carrots

Popping Some Popcorn?

Popping low or no-fat popcorn? Add dried apples, cranberries or cherries to your wholesome, whole-grain snack.

Apple and bowl of popcorn

This is just a small amount of ideas. Use your imagination and mix up healthy color foods for a healthier diet and a healthier you.

For more information on healthy color in your diet, see What the Colors in Fruits Mean to Your Body.

Terrific Turkey Tacos Recipe

Whip Up Terrific Turkey Tacos!

Ground turkey breast cooked in olive oil, then blended with pinto beans, salsa and taco seasoning. Add toppings and you have terrific tacos that are easy on the waistline!

Terrific turkey tacos
Terrific Turkey Tacos

Terrific Turkey Tacos Recipe


1 teaspoon olive oil
12 ounces ground turkey breast
1 (15-ounce) can of rinsed and drained pinto beans
1 cup mild salsa
4 teaspoons lower-sodium taco seasoning
8 fat-free flour tortillas (6 or 7-inch)
Shredded lettuce, diced tomatoes, reduced-fat sour cream, reduced-fat shredded Monterey jack cheese for garnishes


Heat oven to 450-degrees. Cover cookie sheet with foil and coat with vegetable oil spray.

In large non-stick skillet over medium heat, heat oil. Add turkey and cook four or five minutes or until no longer pink; drain. Add beans, salsa and taco seasoning. Bring to a boil, reduce heat to low and simmer uncovered five or six minutes, stirring and mashing some of the beans as you stir, until thickened.

Spoon turkey mixture into center of each tortilla. Fold in half. Press down gently and place on prepared cookie sheet. Coat tortillas with vegetable oil spray.

Bake eight to ten minutes or until lightly browned.

Garnish with lettuce, tomatoes, sour cream and cheese as desired.

Recipe makes eight tacos.

Notes: McCormick has a 30 percent reduced sodium taco seasoning blend, or you can make your own home made blend. See recipe below.

Nutrition information per taco:Healthy Life

Calories: 195
Carbohydrates: 28g
Protein: 15g
Total Fat: 1g
Saturated Fat: 0.2g
Cholesterol: 29mg
Fiber: 4g
Sodium: 596mg
Calories from fat: 1-percent

Reduced Sodium Home Made Taco Seasoning


2 tablespoons chili powder
1/2 teaspoon garlic powder
1 teaspoon dried onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cumin seed
1 teaspoon sea salt
2 teaspoon black pepper


  1. Mix all ingredients.
  2. Store in an airtight container.
  3. This recipe will season approximately three pounds of meat, depending on how much you use.

Nutrition Information: Calories 8; Total Fat 0.4g; Cholesterol 0mg; Sodium 170mg; Total Carbohydrates 1.5g; Dietary Fiber 0.7g; Protein 0.4g

Download the Recipes – Totally Free. No Strings.

Turkey Tacos and Seasoning Recipes

P.S. October 4 is National Taco Day.

You may also like…

Chocolate Rice Poor Man’s Pudding

Yummy Chocolate Rice Poor Man’s Pudding

A spoonful of molasses chocolate sauce adds extra richness to this homespun chocolate rice pudding dessert. You can substitute dark corn syrup for the molasses, if you prefer.

Poor Man's Chocolate Rice Pudding

Chocolate Rice Poor Man’s Pudding Recipe


4 eggs, slightly beaten
2 cups half-and-half, light cream, or whole milk
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1 cup cooked rice, cooled
4 ounces semisweet chocolate, chopped
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons chocolate-flavored syrup
1 tablespoon molasses


  1. Preheat oven to 325 degrees.
  2. Beat together eggs, half-and-half, light cream, or whole milk, sugar, cocoa; and vanilla in a large bowl. Use a rotary beater or wire whisk. Stir in rice and chocolate. Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
  3. Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
  4. Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
  5. To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.
  6. Recipe makes 6 to 8 servings.

Nutritional facts per serving of Chocolate Rice Poor Man’s Pudding (1/8th):

  • Calories: 401
  • Total fat: 19 grams
  • Saturated fat: 11 grams
  • Cholesterol: 172 milligrams
  • Sodium: 84 milligrams
  • Carbohydrates: 52 grams
  • Fiber: 1 gram
  • Protein: 10 grams

Download recipe in PDF:
Download Poor Mans Chocolate Rice Pudding Recipe

Poor Man’s Pudding Circa 1914

1914 Poor Mans Pudding Recipe
1914 Poor Man’s Pudding Recipe

One coffee-cup rice, two quarts milk, eight tablespoons sugar, one teaspoon salt, butter the size of an egg, melted; nutmeg to taste, cinnamon also if liked. Wash the rice and soak in one pint of the milk two hours.  Add the rest of the milk, the sugar, salt, butter, spices, and also some raisins. Bake two hours, and eat cold.

From the “Second Edition of The Neighborhood Cookbook” published by the Council of Jewish Women, Portland, in 1914.