May, 2016
Anita’s Creamiest Chicken Curry
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
- 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.
- Add onions, garlic, potatoes and carrots. Cook for about 15 minutes until potatoes and carrots are starting to become tender.
- Add the garam masala, paprika, cumin, cayenne pepper, curry, ginger, salt and pepper. Stir well.
- 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.
- Add yogurt and stir through.
Serve next to Basmati Rice. Enjoy!
Anita’s Best Atayef with Ashta(Pancakes filled with Cream-Ashta)
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!
Ingredients for the Batter:
2 cups All-purpose flour
1/2 teaspoon dried active yeast, dissolved into 1/4 warm water
1 Tablespoon sugar
2 cups warm water
1 teaspoon baking powder
1 teaspoon Rose water(see my site for recipe)
Prepare the Batter:
Mix all ingredients in a large bowl. Let batter rest over the counter uncovered for 3 hours.
After 3 hours when bubbles come out. Dough is ready!
To Make the Atayef(Pancake)
Pour using 1/3 of a measurement cup at medium heat over a non-stick greased pan. Cook on one side only.
Bubbles rise up and the surface of atayef (pancake) has dried out. Ready to be removed from the pan.
Cream Ashta:
Place in a saucepan 2 cups of whole milk, 1 1/2 cup of heavy cream and 6 Tablespoon of corn starch dissolved into a little milk. Add 1 teaspoon of Orange Blossom. Mix all ingredients except cornstarch.. Heat milk mixture at medium heat stirring constantly. When cream starts to boil, lower heat and add the dissolved cornstarch. Keep stirring until cream thickens. Pour over a bowl covered with plastic and let it cool completely in the refrigerator for at least one hour.
Atayef are cool too 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 (see Syrup-Atur-recipe on my site) Enjoy next to a cup of Tea sweetened with this delicious syrup. 
Garnish on top with Maraschino Cherries.
Could be also filled with walnuts, hazelnut spread, jelly ….Enjoy!
Anita’s Delicious Orange Salmon
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
- Preheat oven at 375 grades Fahrenheit.
- Combine all ingredients in a small bowl. Rub Salmon fillets on both side. Place fillets over a baking pan.
- Drizzle with olive oil. Roast for about 15 to 20 minutes until salmon fillets are fork tender and cooked.
- Remove from oven. Incorporate orange rings over salmon fillets. Broil for 2 minute.
- Enjoy with sate spinach with olive oil and garlic next to grilled tomatoes and sweet peppers. Enjoy!
Anita’s best Egg and Pancetta Organic Pizza
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
- 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.
- 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.
- 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.
- Take Pizza out. Crack two eggs over pizza. Return pizza to oven. Bake for about 3 to 4 minutes until egg is set.
- Remove Pizza from oven and sprinkle with parmesan cheese and freshly ground black pepper. Enjoy next to mortadella and olives. Yummy Pizza!
Anita’s son Best Pasta with Mushrooms and Shrimp in a Creamy Tomato Sauce
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
- 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.
- 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.
- Add Tomatoes. Seasoned with salt, pepper. Add thyme and some of the basil.
- Returned cooked shrimps to the skillet and stir together.
- Add lemon juice and zest of the lemon.
- Incorporate wine and simmer until is all evaporated for about 3 to 4 minutes.
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!
Anita’s Lebanese Manoushe with Kishk and Za’atar
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”.
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
- 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.
- Add red pepper flakes, and sesame seeds. Set aside
- Prepare your pizza dough See post on organic pizza dough)
- Top with Kishk mixture. Enjoy for breakfast, lunch or even dinner !
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!!
Make your Zaatar pizza into an open face sandwich. Delicious!
Anita’s Lebanese Pumpkin Pies (Fatayer)
Ingredients for the Dough
4 cups All-purpose flour
3 Tablespoon Olive oil
1 Tablespoon of sugar
1 package of dry active yeast
1 teaspoon salt
1 – 1/2 cups of warm water to touch
Note: I used my Organic Yeast (starter) made at home (Recipe in my site)
Preparation:
- Using a stand mixer with the hook fitted, incorporate flour and add dry active yeast dissolve into 1/2 cup of warm water with 1 Tablespoon of sugar. Stir and let yeast to bubble for 5 to 10 minutes.
- Use a large bowl and combine flour with salt. Incorporate into the yeast. Add olive oil and at medium speed allow the stand mixer to run until dough starts to come together.
- Start by adding 1/2 to 1 cup of warm water slowly to the flour mixture until dough is well combined. Remove from machine and knead over a floured surface for 2 to 3 minutes until dough is elastic and smooth.
- Transfer to a bowl greased with olive oil. Cover with plastic wrap and place it into a dry place in your kitchen ( next to warm oven). Let it rise for 2 hours until double in size.
Pumpkin Fatayer (Pie)Filling:
2 Pounds pumpkin, peeled and cut into cubes
1/2 pound of meat, cut into cubes
2 Tablespoon butter
1 yellow onion, diced
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg freshly ground
1 teaspoon salt
1/2 teaspoon pepper
Making Pumpkin Filling:
- Sate in a large skillet at medium heat diced onions in butter for about 2 minutes. Add diced fresh uncooked pumpkin. Stir well.
- Seasoned with salt, pepper, cinnamon and nutmeg.
- Add meat and cook for about 5 to 7 minutes. Don’t over cook them as the pumpkin and meat will continue to cook in the oven. Set aside.
Assembling/Baking Pumpkin Fatayer (Pies)
- Preheat oven to 375 grades Fahrenheit.
- Make dough into small size ball with your hands. Place them over a floured surface. Cover with a dry towel.
- Roll each dough size ball using a rolling pin approximately of 4 inches and 1/4 inches of thickness over a floured surface.
- Take one full Tablespoon of the pumpkin filling and place it in the center of extended dough leaving the edges clean.
- Bring up two sides and pinch dough together.
Take other two sides and pinch again joining in the center to close all sides. Repeat process for all pies. 
- Place fatayer over a greased sheet pan with vegetable oil.
Bake at 375 grades Fahrenheit for 25 to 30 minutes in the middle rack of oven. - Bake until bottom are golden brown and tops slightly turning brown.
- Remove from oven and transfer fatayer (pies) to a metal rack to cool completely.
- Fatayer can be placed in the fridge for about 2 to 4 days or keep in the freezer in an airtight container wrapped in parchment paper. They can last up to a month or more.
- Enjoy at any time!
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 Best Ever Shrimp Curry
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.
Anita’s Easy Guacamole
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
- Smash two of the avocados and one diced to add more texture to your guacamole.
- Add in lemon juice for your avocados to stay bright green. Stir in tomatoes, cilantro, salt, pepper and hot sauce. Mix all well.
- Chill and serve with tortillas or yucca chips. Enjoy!
