Browsing Category APPETIZERS
Anita’s Lentil Kale Salad
An excellent meat substitute. “Kale and Lentil”. These two ingredients combined will load your body with fiber, vitamins and proteins. This recipe is easy, delicious and hearty comfort.
Ingredients
1 Bunch raw curly kale, removed tough ribs
1/4 cup brown lentil, boiled and cooked
1/2 Fresh lemon, juice
2 Tablespoon olive oil
1 Cup red seedless grapes
1/4 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation
1. Whisk together lemon juice, and olive oil.
2. In a mixing bowl toss together thinly chopped kale with lentil. Add lemon juice and olive oil.
3. Season with curry, cumin, salt and pepper.
4. Add grapes and toss well together mixing with your hands.
“Buen apetito”
Anita’s Beets-Tangerine Kale Salad
Anita’s Beets-Tangerine Kale Salad
Besides the kale, colorful beets make this vegetarian dish even more delicious with a sweet-tart flavor.
Ingredients
2 Small beets, round up ready
1 Bunch raw kale, removed tough ribs
2 Tablespoon extra virgin olive oil
1 Teaspoon balsamic vinegar
½ Lemon juice
¼ Cup beet juice
2 4 ounce cups mandarin oranges, whole segments
¼ Cup gorgonzola cheese, crumbled
¼ Teaspoon salt
¼ Teaspoon pepper
Preparation
1. Whisk together balsamic vinegar, beet juice, lemon juice and olive oil.
2. In a mixing bowl toss together small chopped pieces of kale, beets, tangerines and combine with citrus marinade and blend well.
3. Season with salt and pepper. Sprinkle with gorgonzola cheese.
“Buen apetito”
Anita’s Oven Roasted Potato Chips With Yogurt Dip
Healthy chips to your kids. Baked in no time. Spend less time cooking and sit with the family.
Ingredients
2 Organic russet potatoes
2 Tablespoon Olive Oil
½ Teaspoon thyme, ground
1 Teaspoon Kosher salt
½ Teaspoon freshly ground black pepper
½ Cup plain nonfat yougurt
½ Teaspoon dried mint
Preparation
1. Preheat oven to 375° Fahrenheit and place unpeeled potatoes, sliced thinly with a mandolin, if you have it; otherwise use a very sharp knife.
2. Toss potatoe chips with olive oil, and lay them uniformly on a baking sheet.
3. Sprinkle with salt, pepper and ground thyme.
4. Roast chips for about 15 minutes.
5. Rotate chips pan to let them cook evenly for another 5-8 minutes or until golden brown and crispy.
6. Remove from oven, sprinkle again with a little kosher salt.
7. Let them rest. As they rest in the same pan will continue to crisp up.
8. Ready to serve with plain nonfat yougurt mix with ½ teaspoon dried mint for a very refreshing taste. Enjoy!
Note: Also, fresh mint or fresh rosemary could be used in the dip with the zest of lemons.
Anita’s Kale Chicken-Avocado Salad
Anita’s Kale Chicken-Avocado Salad
A leafy green salad, great for your everyday diet. Jump into a new start. Delicious and healthy.
Ingredients
1 Bunch curly kale (sliced into small ribbons)
2 Cups chicken, roasted
1 Avocado, medium diced
½ Fresh lemon juice
½ Fresh orange juice
2 Tablespoon extra virgin olive oil
1 Teaspoon honey mustard
¼ Teaspoon salt
¼ Teaspoon pepper
½ Cup roasted walnuts (see recipe below)
Preparation for roasting walnuts
1. Set oven at 375° Fahrenheit and lay 2 cups of walnuts on a baking sheet pan.
2. Drizzle 1 tablespoon of coconut cooking oil. Add 1 teaspoon of cinnamon, 1/3 teaspoon salt,1 /3 teaspoon of ground paprika, 1 tablespoon brown sugar and 1 tablespoon of blue agave nectar.
3. Mix and combined all. Place into oven and roast for 15 minutes.
4. Remove from pan. Let it cool.
5. Place into glass jars for best lasting and freshness.
Preparation for salad
1. Whisk together lemon juice, orange juice, and honey mustard. Drizzle olive oil slowly.
2. Add salt and pepper.
3. Add avocados and walnuts. Mix and massage kale with your lovely hands combining all ingredients.
“Buen apetito”
Roasted Sweet Potatoes with Sage
Anita’s Roasted Sweet Potatoes with Sage
Good source of vitamins B6 and C. They are sweet to your pallate. Sweet potatoes help keep your skin youthful looking and “Sweet”! Enjoy as a side dish or as an appetizer.
Ingredients:
2 Tablespoon extra virgen olive oil
1 Teaspoon ground cinnamon
5 Medium sized peeled sweet potatoes
10 whole Sage leaves
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Preparation:
1. Cut sweet potatoes into rounds.
2. Combine olive oil, salt, pepper and cinnamon. Brush both sides of the sweet potatoes with the mixture. Places whole sage leaves over top.
3. Place in oven in the middle rack and roast at 400°F for 15-20 minutes until they are golden brown and crispy all around.
4. Serve warm and decorate with remaining sage leaves.
“Buen Apetito!”
Anita’s Grilled Portobello Mushrooms Stuffed with Shrimp
Portobello Mushrooms Stuffed with Shrimp
A devine dish made for beef lovers, without the guilt. The portobello mushrooms melt in your mouth just like the best cut of filet mignon. Great as a starter or for a nice and light lunch.
Ingredients:
5 Large portobello mushrooms
8-10 Ounce cooked shrimp
1/2 Cup chopped shallots
1/4 Cup olive oil
1/3 Cup red wine
2 Cloves garlic, chopped
1/3 Cup Fresh Rosemary, chopped
1/4 Cup fresh basil, chopped
1/4 Teaspoon Herb De Provence
1 Pinch crushed red pepper
1 squeeze of lemon juice
Salt and pepper
Preparation:
1. Preheat oven to 400°F.
2. Brush mushrooms with olive oil infused with Herbes De Provence.
3. Arrange mushrooms on baking tray stem side down.
4. Roast mushrooms for 5-7 minutes until tender, but still firm.
Filling:
1. In a large skillet heat olive oil over medium-high heat.
2. Saute garlic and shallots until soft.
3. Add cooked shrimp, crushed red pepper, rosemary salt and pepper (to taste), red wine and simmer for 2 minutes.
4. Fill mushroom caps with shrimp mixture.
Serve garnished with chopped basil and a whole shrimp. Drizzle lemon juice over top.
“Buen Apetito”
