• Home
    • A Glimpse into my Life
    • ANITA’S CORNER
  • My Recipes
    • APPETIZERS
    • ENTREES
      • LATIN DISHES
      • MEDITERANIAN DISHES
      • ASIAN DISHES
      • WARM TO THE HEART STEWS
    • DESSERTS
    • ORGANIC PIZZAS
    • ORGANIC BREAD
  • WHAT TO COOK FOR A CROWD
  • MY CHILDREN’S FAVORITES
  • A HEALTHY MEAL PLAN
  • Recipe Gallery
  • Anita’s Party Food Ordering
Search

Healthy Living with Anita.

Sharing my love for people through my cooking.

May, 2016

COOK FOR A CROWD, WARM TO THE HEART STEWS

Anita’s Creamiest Chicken Curry

  • May 24

Slightly spicy curry sauce thickened with yogurt, tender chicken and grinding your own spices makes all the difference. Enjoy!

Ingredients

1 pound chicken breast, cut into large bite-sized chunks

3 large potatoes, cut in large size

3 carrots, sliced

1 onion, large diced

2 cloves garlic, sliced

2 teaspoon butter

1 teaspoon olive oil

1 teaspoon ginger, minced

3 Tablespoon tomato paste

1 1/2 teaspoon garam masala spices

1 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon cumin, ground

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 cup plain yogurt

Preparation

  1. In a large skillet over medium heat add olive oil and butter. Add chicken. Cook until lightly golden browned. Chicken will finish cooking in the sauce.
  2. Add onions, garlic, potatoes and carrots. Cook for about 15  minutes until potatoes and carrots are starting to become tender.
  3. Add the garam masala, paprika, cumin, cayenne pepper, curry, ginger, salt and pepper. Stir well.
  4. Add tomato paste and 1 cup of water. Bring it to a boil. Simmer at low heat for about 20 minutes until sauce thickened and vegetables are tender.
  5. Add yogurt and stir through.

Serve next to Basmati Rice. Enjoy!

 

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
DESSERTS

Anita’s Atayef bil Ashta (Pancakes filled with Custard)

  • May 23

Lebanese pancakes-dessert lightly yeasted and cooked on only one side. Filled with a reached ,creamy custard drizzled with a floral  perfumed rose and orange blossoms waters. When you try these pancakes you won’t want to go back to Regular ones.Gone in 50 seconds by my husband!

My Mom’s recipe will be posted!

Atayef dough is readyAfter 3 hours when bubbles come out. Dough is ready!

Atayef is ready to remove from panBubbles rise up and the surface of atayef (pancake) has dried out. Ready to be removed from the pan.

Atayef are cool and ready to filled upAtayef are cool and ready to be filled with a creamy Ashta ,sticking together only from one side and pistachios are sprinkled or dipped on top of Ashta. Drizzle with floral syrup. Enjoy next to a cup of Tea sweetened with this delicious syrup. Enjoy!

ATAYEF SUN

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
A HEALTHY MEAL PLAN, ENTREES

Anita’s Delicious Orange Salmon

  • May 19

Light, nutritious , fast and delicious dinner. A spice rub with a refreshing citrus flavor. Try it!

Ingredients

4 (6 to 8 ounces) salmon fillets

2 oranges, sliced

2 Tablespoon extra virgin olive oil

1 teaspoon honey

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 teaspoon red pepper flakes

1/2 teaspoon balsamic vinegar

1/2 teaspoon orange zest

1 cup fresh orange juice

Preparation

  1. Preheat oven at 375 grades Fahrenheit.
  2. Combine all ingredients in a small bowl. Rub Salmon fillets on both side. Place fillets over a baking pan.
  3. Drizzle with olive oil. Roast for about 15 to 20 minutes until salmon fillets are fork tender and cooked.
  4. Remove from oven. Incorporate orange rings over salmon fillets. Broil for 2 minute.
  5. Enjoy with sate spinach with olive oil and garlic next to grilled tomatoes and sweet peppers. Enjoy!

GRILLED SWEET PEPPERS

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
ORGANIC PIZZAS

Anita’s best Egg and Pancetta Organic Pizza

  • May 17

Who doesn’t like a Gourmet pizza? If you love starting your day with eggs sunny side-up, you will definitely add this rustic homemade pizza to your breakfast favorite. Try it!

Pizza Dough ( see post on Anita’s Family Organic Pizza Recipe)

Pizza Topping:

3 ounces grated parmesan cheese

4 ounces grated Asiago cheese

10 thin slices of Pancetta

2 tablespoon Extra Virgin Olive Oil

1/2 cup green onions, chopped

1/4 teaspoon freshly ground black pepper

Preparation

  1. After preparing your Pizza Dough, extend and press dough out with your  hands into a  flour surface. Drizzle dough with 1 Tablespoon of olive oil and transfer it to a heated stone or a baking sheet. Place dough into a pre-heated oven at 450 grades Fahrenheit for about 15 minutes on rack in top third of the oven.
  2. Meanwhile cook pancetta in 1 Tablespoon of olive oil at low heat for about 12 to 15 minutes until golden brown and crispy. Place pancetta over a paper towel to take off some of the fat.
  3. Remove Pizza from oven. Add Asiago cheese, slices of cooked pancetta and green onions. Bake for another 5 to 7 minutes until cheese is melted.
  4. Take Pizza out. Crack two eggs over pizza. Return pizza to oven. Bake for about 3 to 4 minutes until egg is set.
  5. Remove Pizza from oven and sprinkle with parmesan cheese and freshly ground black pepper. Enjoy next to mortadella and olives. Yummy Pizza!

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
COOK FOR A CROWD, MEDITERANIAN DISHES

Anita’s son Best Pasta with Mushrooms and Shrimp in a Creamy Tomato Sauce

  • May 17

So special and delicious dish made by our son 🙂 Filled with fresh organic aromatic herb flavors. Hope will become one of your pasta favorites. So Yummy!

Ingredients

1/2 Pound raw(cleaned and deveined) or cooked shrimps

12 Ounces Organic Linguini Pasta

1 cup organic white mushrooms

1 cup onions, small diced

1/4 cup extra Virgin Olive Oil

1/2 cup White wine

2 Garlic cloves, sliced

1 cup organic Roma tomato, large diced

1 Tablespoon organic fresh Thyme

1 Tablespoon organic fresh Basil, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 Fresh Lemon juice

Zest of 1 lemon

Preparation

  1. Heat Olive Oil in a large skillet. Cook shrimp for about 5 to 7 minutes. Do not overcooked. Just until they become pink. Set aside.
  2. Add garlic, onions to same skillet and sauté till softened for about 2 minutes. Add mushrooms sliced and cook for another 2 to 3 minutes.
  3. Add Tomatoes. Seasoned with salt, pepper. Add thyme and  some of the basil.
  4. Returned cooked shrimps to the skillet and stir together.
  5. Add lemon juice and zest of the lemon.
  6. Incorporate wine and simmer until is all evaporated for about 3 to 4 minutes.

Tomato, mushroom sauce

7. Meanwhile cook pasta in salty water according to package instructions.

8. Drain the pasta and add to the sauce. Serve with grated Parmesan Cheese, a  drizzle of Extra Virgin Olive Oil and some basil leaves. Enjoy!

 

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
ORGANIC PIZZAS

Anita’s Lebanese Manoushe with Kishk and Za’atar

  • May 13

Kishk: A vegetarian, simple and delicious mixture  of yoghurt and ground fine bulgur prepared by a very special community in Lebanon. A historical and touch to the heart dish, specially when the ingredients comes right from its origin.

Zaa’tar: Healthy, rich mix of spices that commonly include dried thyme, ground sumac, sesame seeds, marjoram and salt. “The best morning fuel that wake up our brain”.zaatar with mint plate new pic

Pizza Dough (see post on Anita’s Family Organic Dough Recipe)

Kishk Topping:

1 Red onion, small diced

2 cups Kishk

1/2 to 1  cup extra virgin olive oil

4 Tablespoon toasted sesame seeds

3 Tablespoon tomato paste

1 teaspoon red pepper flakes

Note: Kishk is available online or homemade.

Preparation for Topping

  1. Mix Kishk with extra virgin olive oil, add tomato paste and mix well until kishk have absorbed all ingredients and has an even red color.
  2. Add red pepper flakes, and sesame seeds. Set aside
  3. Prepare your pizza dough See post on organic pizza dough)
  4. Top with Kishk mixture. Enjoy for breakfast, lunch or even dinner !

Kishk before baking

Preparation for Zaa’tar Topping:

Dough( See post on Anita’s Family Organic Pizza Dough Recipe)

Mix 1 cup of Zaatar with 1/4 cup of extra Virgen Olive oil. Add some small diced onions. Top pizzas, spread your bread… Enjoy next to tomatoes, mint, labneh, olives or have it as a Zaatar sandwich! Yummy!!zaatar fatayer

ZAATAR SANDWICH

Make your Zaatar pizza into an open face sandwich. Delicious!

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
ORGANIC PIZZAS

Anita’s Lebanese Pumpkin Pies

  • May 10

My Mother’s Recipe will be posted…

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
FAST AND EASY SIDE DISHES, LATIN DISHES

Anita’s Mexican Style Shrimps

  • May 5

Ingredients:

1 Pound Shrimp, peeled and deveined

1 small Onion, diced

1-2 Jalapeno peppers, diced

3 cloves garlic, minced

2 Lemons, juiced

1/2 teaspoon sea salt

1 teaspoon crashed red pepper

1 teaspoon freshly ground black pepper

1 teaspoon chipotle powder

1 /2 teaspoon smoked paprika

1/2 cup fresh cilantro, chopped

2 Tablespoon olive oil

1/2 cup red wine

Preparation

  1. Preheat a large pan with 2 Tablespoon of olive oil. Add onion, garlic and jalapenos peppers. Cook at medium-high heat until soft and tender for about 10 to 12  minutes.
  2.  Incorporate cleaned shrimps. Stir all well. Seasoned with salt, pepper, crushed red pepper, chipotle powder, and smoked paprika. Let shrimp cook for about 5 to 7 minutes or until shrimps turned pink.
  3. Add red wine and simmer for about 2 to 3 minutes lowering the heat. Add lemon juice and fresh cilantro. Toss to combine. Serve in tacos or next to rice with warm tortillas. Enjoy!

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
COOK FOR A CROWD, WARM TO THE HEART STEWS

Anita’s Best Ever Shrimp Curry

  • May 5

This delicious Indian-inspired dish is infused with a rich and creamy coconut sauce. Serve next or over Basmati rice. Enjoy!

Ingredients

1 pound cooked and peeled shrimp

1/4 cup fresh cilantro, chopped

2 Tablespoon peanut oil

1 onion, small diced

2 red sweet pepper, medium diced

2 yellow sweet pepper, medium diced

2 cloves garlic, chopped

6 russet potatoes, peeled and cut into 2-inch cubes

1 Tablespoon mascarpone cheese

1 (14 ounces) can coconut cream water

1 teaspoon curry powder

1/2 teaspoon cumin, ground

1/2 teaspoon coriander, ground

1/2 teaspoon turmeric, ground

1 teaspoon salt

1 teaspoon pepper.

Preparation

1.Heat oil over medium heat. Add onions and peppers, cook for about 10 minutes until translucent. Add potatoes.

2. Add garlic, curry, cumin, coriander, turmeric, salt and pepper. Cook for about 20 minutes until potatoes are fork tender.

3. Add coconut cream and stir all ingredients together.

4. Add shrimps and simmer for about 10 minutes until shrimps are cooked. Add mascarpone cheese to make a creamy sauce stirring constantly. Stir in some of the cilantro right before turning heat and garnish with some leaves.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
APPETIZERS, LATIN DISHES

Anita’s Easy Guacamole

  • May 2

Top your grilled shrimp, fish, steak or chicken with this simple and tasty guacamole. Great for a party too !

Ingredients

3 avocados

2 tomatoes, chopped

1/4 cup cilantro, chopped

1 small white onion, small diced

1/2 lemon, juiced

1 teaspoon hot sauce

Salt and pepper to taste

Preparation

  1. Smash two of the avocados and one diced to add more texture to your guacamole.
  2. Add in lemon juice for your avocados to stay bright green. Stir in tomatoes, cilantro, salt, pepper and hot sauce. Mix all well.
  3. Chill and serve with tortillas or yucca chips. Enjoy!

 

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)

Anita Dakdouk

Categories

  • A HEALTHY MEAL PLAN
  • ANITA'S CORNER
  • APPETIZERS
  • ASIAN DISHES
  • COOK FOR A CROWD
  • DESSERTS
  • ENTREES
  • FAST AND EASY SIDE DISHES
  • LATIN DISHES
  • MEDITERANIAN DISHES
  • MY CHILDREN'S FAVORITES
  • ORGANIC BREAD
  • ORGANIC PIZZAS
  • SALADS
  • Uncategorized
  • WARM TO THE HEART STEWS

Recent Posts

  • Mango-Coconut Panna Cotta
  • Anita’s Delicious Organic Pizza Dough
  • Anita’s best Venezuelan Arepas with Delicious Shredded Beef
  • Anita’s Delicious Homemade Mangonada
  • Anita’s Delicious Lebanese Stuffed Zucchini (Kousa Mahshi)

Archives

  • November 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • September 2015
  • August 2015
  • July 2015
© 2018 Healthy Living with Anita. All Rights Reserved