Browsing Category FAST AND EASY SIDE DISHES
Anita’s Healthy Organic Spinach and Lentil Soup
Super easy, nutritious, and delicious Vegetarian soup. Great source of fiber, vitamin B and Iron. Warm your soul up!
Ingredients
2 Tablespoon avocado oil
1 large onion, medium diced
2 cloves garlic, minced
3 cups brown organic lentils, well rinsed and cleaned
3 cups of fresh or frozen spinach, roughly chopped
1/2 cup of fresh mint, finely chopped
8 cups organic vegetable broth, low sodium
1 cup water
1 bay leaf
1-2 juice of lemon
1 Tablespoon cumin, ground
1 Tablespoon salt
1 teaspoon cracked fresh black pepper, ground
1 handful of rice
Preparation
- Preheat a large pot on medium-high heat. Sauté onions in the avocado oil until soften and caramelized for about 4 to 5 minutes.
- Add garlic and cook for about 2 minutes.
- Add well cleaned lentils and sauté for 5 to 6 minutes. Mix in well, and add cumin, salt and pepper.
- Add vegetable broth ,water, and bay leaf. Increase heat to high and bring to a boil, cover and cook for 45 to 50 minutes and let it simmer at low heat until lentils are soft and tender.
- Add spinach, fresh mint and lemon juice. Cook for another 5 minutes. Remove bay leaf.
- Incorporate rice and let it cook for about 15 minutes, it will help thickened the soup.
- Serve warm and garnish with lemon. Enjoy!
Anita’s Yummy Roasted Baby Potatoes and Tomatoes
Ingredients
2 pounds mixed color baby potatoes
1 cup green onions, diced
3 garlic cloves, sliced
1 head of fennel, sliced
1 pint yellow and red cherry tomatoes
1 Tablespoon oregano, dried
1 Tablespoon salt
1 teaspoon red crushed pepper
1 cup parsley, finely chopped
3 Tablespoon olive oil
Preparation
- Preheat oven at 400 grades Fahrenheit.
- Toss potatoes and cherry tomatoes with olive oil.
- Add salt, pepper, dried oregano, garlic, red crushed pepper, green onions, and fennel and mix all together making a single layer.
- Place into the oven and roast for about 15 minutes.
- Flip mixture and add parsley. Roast for another 15 to 20 minutes until potatoes are fork tender and cherry tomatoes are tender and juicy. Enjoy!
Anita’s Vegetarian Dill Omelet-Lebanese Ijji
A crunchy, rustic, and herby delicious Omelet. Great as a sandwich on a pita bread or next to your favorite salad. Enjoy !
Ingredients
7 large eggs
14 Tablespoon coconut flour
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch dill, chopped
1 yellow onion, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
4 Tablespoon of vegetable oil
Preparation
- Mix together green onions, parsley, dill and yellow onions. Add beaten eggs.
- Add salt, pepper and nutmeg. Mix until all combined. Batter will be thick.
- Stir in coconut flour slowly over the vegetables. Mix all ingredients.
- In a big skillet over medium heat, add 4 Tablespoon of vegetable oil and heat.
- Scoop 1/3 cup of batter into the skillet. Level down each ojji with a spatula. 4 ojji at a time. Do not overcrowd the skillet.
- Flip each ojji after 2 to 3 minutes on both sides until golden brown.
- Remove and place over paper towels.
- Serve immediately or at room temperature.
Anita’s Mexican Style Shrimps
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
- 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.
- 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.
- 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!
Anita’s Eggplant Rolls With Goat Cheese
Grilled eggplant, light and healthy dish. Super easy to make. As an appetizer or a side dish …filled with delicious, creamy goat cheese with fresh herbs aromatic flavors.
Ingredients
4 medium Japanese eggplants, cut in slices
1 teaspoon salt
1/2 teaspoon pepper
4 Tablespoon extra virgin olive oil
3 Tablespoon parsley, minced
1 teaspoon basil, dried
6 ounces soft goat cheese
2 ounces cream cheese, room temperature
Preparation
1. Oil a large baking sheet. Preheat oven at 400 grades Fahrenheit.
2. Cut eggplants lengthwise and lay over tray. Drizzle with extra virgin olive oil. Sprinkle with salt and pepper.
3. Place eggplants in oven and roast them for about 20 minutes until golden brown.
4. Meanwhile, mix goat cheese with parsley, dried basil and cream cheese using a fork. Set aside.
5. Remove eggplants from oven. Let them cool for 10 minutes.
6. Place 1 Tablespoon of creamy filling at the end of each eggplant slice and roll up.
7. Lay them side down in a plate. Serve warm or at room temperature. Enjoy!
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 Fresh and Simple Yogurt Pasta Salad
My Daughter’s Favorite Yogurt Pasta Salad.
Ingredients
1 12-Ounce box whole wheat Campanelli or Bellflowers
1 Cup sliced Kalamata olives
2-3 Persian cucumbers, diced
1 Cup Lebanese plain yogurt
3 Tablespoon mayonnaise
1/4 Cup extra-virgin olive oil
1/4 Cup apple cider vinegar
1/2 Teaspoon sugar
Salt and freshly ground black pepper
Preparation:
1. Boil pasta in salty water till Al Dente for about (10-12 minutes).
2. Whisk together yogurt, mayonnaise, vinegar, sugar, salt and black pepper. Drizzle olive oil slowly until well combined.
3. Add cucumbers, olives and well drain pasta to sauce and toss all ingredients till well incorporated.
4. Refrigerate covered for at least 1 hour before serving to allow all flavors to absorb.
“Buen Apetito to all!”
