March, 2017
Anita’s Mushroom Pasta with Creamy Walnut Pesto
Hearty, nutty, creamy and very satisfying Vegetarian Pasta on its own. A great summer dish to enjoy!
Ingredients
1 Pound of Rigatoni Pasta
2 cups cherry tomatoes, cut in halves
1 1/2 cups fresh cleaned mushrooms, sliced
2 1/2 cups fresh basil leaves
1/2 cup fresh mint leaves
1 1/2 cup walnuts
1/2 cup Extra Virgin Olive Oil (for Pesto)
1/3 cup water
3/4 cup freshly grated Pecorino Romano or parmesan cheese
2 Tablespoon Extra Virgin Olive Oil
3 cloves garlic, whole
1 cup cherry tomatoes, halves
1 red onion, diced
2 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg, freshly ground
Preparation for Walnut Basil-Mint Pesto
- Place in blender or food processor walnuts, fresh basil, fresh mint and garlic. Pulse several times until blended.
- Drizzle slowly Extra Virgin Olive Oil while continuously pulsing.
- Add water, grated cheese, salt and pepper. Blend well until creamy. Set aside.
Preparation for Pasta
- Boil pasta into 4 quarts of salted water until cooked al dente. Set aside.
- Meanwhile, in a large saucepan pan at medium low heat, sauté mushrooms in two Tablespoon of Olive Oil and diced red onions until slightly tender. Add cherry tomatoes.
Seasoned with dried oregano and nutmeg. Cook till mushrooms are golden brown and cherry tomatoes have partially softened. - Add pasta to this sauce. Mix well and incorporate Walnut Basil-Mint Pesto. Turn heat down and stir all together. Serve with a little drizzle of Extra Virgin Olive Oil over the top . Enjoy!
Note: Walnut Pesto freezes well and last for several weeks without incorporating grated cheese. Add cheese after defrosting.
Anita’s Lebanese Couscous with Chicken and Caramelized Pearl Onions
A traditional spiced, and warm to the heart Lebanese dish called “Mograbieh” frequently requested at family and friends get-togethers. My mother passed this recipe down to me. She also offered comments on different ways to prepare it. As she always says to me “you always spin recipes around” So here is my version..
Ingredients
2 Pounds of chicken breast
1 large onion, sliced
1 large carrot, large diced
6 cups of water
1 Pound of Pearl Lebanese Couscous(Mograbieh)
1 Pound Pearl Onions, peeled
2-3 Bay Leaves
1 (8 ounces) can chickpeas, cooked
1 Tablespoon Caraway seeds, ground
1 Tablespoon Seven-spice mix
1 Tablespoon Cinnamon, ground
1 teaspoon Cumin, ground
2 Tablespoon Vegetable Oil
2 Tablespoon Olive Oil
1/2 teaspoon Bergamot, ground
1 teaspoon Sea Salt
1 teaspoon freshly ground black pepper
Preparation
- Brown chicken breast pieces into two Tablespoon of vegetable oil in a large pan on both sides. Add sliced onions and carrot. Add 6 cups of water. Incorporate bay leaves, cinnamon, bergamot, seven spices, caraway seeds ground and cumin.
Skim foam from the water surface, and simmer bouillon at low heat covered for about 35 to 40 minutes or until chicken is tender. - Meanwhile, caramelized the pearl onions into two Tablespoon of Olive Oil at low heat for about 20 minutes or until golden brown. Set aside pearl onions. Use same large deep pan for later in Step-5.
- Remove and transfer chicken to a cutting board to shred or cut in pieces. Strain bouillon from carrot and bay leaves, while onion is O.K. to leave in the pot. Set aside cooked chicken.
- Incorporate pearl couscous into the boiling chicken bouillon. Simmer for about 15 to 20 minutes.
- Remove couscous from the pot, strain and fry them in pearl onions oil’s pan previously used. Seasoned with salt and pepper. Add gradually 3 to 4 cups of chicken bouillon(broth) over couscous and keep stirring occasionally for about 25 to 30 minutes until couscous is thoroughly cooked al dente, like a pasta noodle consistency and broth has been reduced and absorbed by couscous. If you need to add more broth, keep adding liquid until your couscous reached your choice of tenderness.
- Meanwhile, keep simmering bouillon at low heat until reduce and thickened. Add chickpeas and caramelized pearl onions to the remaining bouillon(broth).
- Remove some chickpeas and caramelized onions from the broth, and pour over couscous.
- Place Mograbieh (couscous) into a serving plate. Arrange cooked chicken, and caramelized onions over couscous. Could be served next to the remaining broth sauce. Enjoy!
Note: Mograbieh(Lebanese couscous) freezes very well for several weeks maintaining flavors. Keep chicken pieces and onions in different containers as well in the freezer.
Anita’s Healthy Gluten Free Banana Bread
Ingredients
2 1/2 cups all purpose flour, gluten free
4 Large Organic eggs
1/2 cup sugar
1 teaspoon cinnamon, ground
1/3 teaspoon nutmeg, ground
3 Tablespoon raw organic honey
1/2 teaspoon baking soda
1/3 cup applesauce
1/3 cup coconut oil
2 ripe large bananas, mashed
1/2 cup walnuts, finely chopped
Preparation
- Preheat oven at 350 grades Fahrenheit.
- Use a large bowl and combine dry ingredients: gluten-free flour, cinnamon, nutmeg and baking soda. Set aside.
- In another bowl whisk eggs, apple sauce, honey and oil. Add mashed bananas. Stir into dry ingredients and mix until all well incorporated.
- Place batter into a buttered-floured loaf 9 1/2 inch x 4 1/2 inch pan. Bake for 55 to 60 minutes until banana bread is set in the middle or by inserting a toothpick in the center coming out clean. Let it cool before removing from pan.
- Serve warm or at room temperature. Enjoy!
Anita’s Green Onions Frittata
Ingredients
4-5 eggs, beaten
2 Tablespoon extra Virgin Olive Oil
1 bunch scallions (green onions),sliced
1 Tablespoon milk
1/4 cup parmesan cheese, finely grated
1/4 teaspoon kosher salt
1/3 teaspoon black pepper, freshly ground
Preparation
- Heat a medium-size skillet over medium heat. Add extra Virgin Olive Oil. Incorporate sliced scallions to the pan and sauté until slightly soft fro about 2 to 3 minutes.
- Whisk milk into eggs beaten in a small bowl. Add salt and pepper.
- Pour egg mixture over scallions and do not stir. Lower the heat and let it cook until edges are crispy and eggs are firm.
- Add grated parmesan cheese on top.
- Serve warm or at room temperature. Decorate with radishes. Delicious and easy to make. Enjoy!
Anita’s Irresistible Pound Cake with Honey
Ingredients
2 sticks unsalted butter, room temperature
6 large eggs, room temperature
1 1/2 cup granulated sugar
3 Tablespoon Orange Blossom Organic Raw Honey
3 cups cake flour, sifted
1 teaspoon pure vanilla extract
1 teaspoon zest of an Orange
1/2 cup Heavy whipping Cream
Preparation
- Grease and flour the bottom and sides of an 8×4 inch loaf pan.
- In a large bowl on medium speed cream butter and sugar until smooth for about 2 to 3 minutes.
- Add eggs, one at a time, beating continuously. Add honey and beat on low speed until all well incorporated.
- Add sifted cake flour alternating with whipping cream.
- Stir in orange zest and vanilla extract.
- Place prepared batter into the pan in a cold oven.
- Turn oven to 325 grades Fahrenheit and bake for about 60 to 80 minutes or until toothpick inserted in center of cake comes out clean.
- Cool for 15 minutes before removing from pan. Love the crispy edges. Enjoy!
Anita’s Spinach Ravioli in Vodka Sauce
Ingredients
1 package 48 ounces spinach Ravioli (frozen or homemade)
2 Tablespoon Extra Virgin Olive Oil
1 Tablespoon butter
4 garlic cloves, minced
1 onion, diced
2-16 ounces cans natural Organic Tomato Sauce
1 Tablespoon sugar
3/4 cup heavy cream
1 teaspoon oregano, dried
1 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic powder
2 Roma tomatoes, small diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/3 cup parmesan cheese, for garnish
Preparation
- Prepare ravioli according to package instructions. Rinse and set aside.
- In a large pan on medium heat add extra virgin olive oil and butter. Cook onions and garlic until tender for about 2 minutes.
- Add chopped tomatoes. Cook for about 5 more minutes.
- Incorporate carefully vodka and when start simmering lower heat and let it reduce until liquor is evaporated for about 5 to 6 minutes.
- Add organic tomato sauce, salt, black pepper, garlic powder, dried oregano, fresh rosemary, crushed red pepper and sugar. Cook sauce for about 8 to 10 minutes.
- Whisk in heavy cream. Stir and cook until sauce thickened.
7. Incorporate cooked Spinach Ravioli into the sauce and serve with a sprinkle of grated parmesan cheese and a drizzle of extra virgin olive oil on top. try it!
Anita’s Healthy Meatless Lasagna with Mushrooms
Ingredients
3 cups Crimini Mushrooms, sliced
3 cloves garlic, minced
2 pounds fresh spinach leaves, chopped
9 no boil spinach lasagna
3 cups cherry tomato, halves
4 Tablespoon extra Virgin olive Oil
2 teaspoon sea salt
1/3 teaspoon sugar
1 teaspoon finely ground black pepper
1/3 teaspoon red crushed pepper
1 teaspoon basil, dried
1 teaspoon oregano, dried
2 cups fresh crushed tomato sauce
1/2 cup vegetarian low sodium broth
1 1/2 cup parmesan cheese, grated
1 1/2 cup part-skim mozzarella cheese, shredded
Preparation for Mushroom-Spinach Sauce
- Preheat oven to 375 grades Fahrenheit. Grease a 13×9 inches baking glass pan with butter. Set aside.
- In a large skillet heat 3 Tablespoon of extra Virgin Olive Oil over medium heat. Add 2 1/2 cups of sliced mushrooms. Cook for about 5 to 6 minutes until slightly tender and add minced garlic.
- Incorporate fresh spinach leaves in batches and stir till bright green and tender . Add salt and pepper.
- Add cherry tomatoes cut in halves and mix well all veggies.
- Seasoned with dried basil, oregano and red crushed pepper flakes. Cook for about 10 to 12 minutes. Stir all ingredients and when starts simmering lower heat and cook for about 5 to 7 minutes. Set aside. Tomato Sauce for the Top: In a medium sauce pan sate 1/2 cup of the remaining mushrooms in 1 Tablespoon of extra virgin Olive Oil till tender. Add fresh crushed tomatoes and veggie broth with 1/3 teaspoon of sugar. Combine all well. Cook for about 10 to 12 minutes. Set aside.
Assembling Lasagna
- Spread one cup of Mushrooms-Spinach sauce on the bottom of your baking pan.
- Place 3 lasagna uncooked noodles lengthwise. Spread spinach mushroom sauce on top.
- Add a second layer of noodles, spread sauce and cheeses on top.
- Repeat process for a third and last layer.
- Place Tomato Sauce on top and sprinkle with remaining mozzarella and parmesan cheese.
- Cover lasagna with aluminum foil paper. Bake for about 45 to 50 minutes. Remove foil paper and bake on top rack for an additional 10 minutes till cheese is bubbling and edges are golden brown and crispy. Enjoy!
