February, 2018
Anita’s Best and Fresh Spring Shrimp Roll with Sweet-Sour Sauce
Ingredients
8 Rice Paper Rounds Wrappers
1/2 Pound Roasted Cooked Shrimps
1/2 cup fresh mint leaves
4 lettuce leaves cut in thirds, spines removed
4 ounces cooked clear rice noodles
4 scallions, thinly sliced
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 Tablespoons extra virgin olive oil
1 cup coleslaw mix
3 seedless Persian cucumbers, strips
Ingredients for Sweet-Sour Sauce
3 Tablespoon of orange juice
1 Tablespoon Soy Sauce
1/3 teaspoon fish sauce
1/3 cup rice vinegar
1 1/2 teaspoon hot sauce
1 Tablespoon Rice Vinegar
1 teaspoon honey
1 scallion, sliced
Toss all ingredients together. Set aside.
Preparation
- Preheat oven to 425 grades Fahrenheit. Line up a baking pan with foil and place shrimps in a single layer. Drizzle with olive oil, toss in scallions, and seasoned with garlic powder, paprika and ground black pepper. Roast only for 15 minutes because shrimps are already cooked. Remove from oven and set aside.
2. Bring water to a boil. Turn off the heat. Place rice noodles to cook for 5 to 6 minutes. Drain and set aside.
3. Line up all your ingredients:
4. Clear off a cutting board. Place a rice paper round in a big flat container with warm water. Soak it for 30 seconds or until rice paper is soft. Cover rest of round rice paper with a damp paper kitchen towel.
5. Place 2 or 3 leaves of fresh mint on the center of the rice round paper, 1 1/2 to 2 inches away from each edge side. Top with shredded coleslaw. Place lettuce leaves with 2 or 3 roasted shrimps on top. Pile up with cucumber slices.
6. Bring the edge of rice round paper over filling and tuck underneath. Continue to roll and fold in the sides like when making a burrito.
7. Repeat same procedure with rest of rolls. Serve with dipping sauce. Fresh, healthy, simple and delicious. Enjoy!
Note: Keep fresh and soft with a wet kitchen towel on top. 
Anita’s Angel Hair Pasta with Roasted Eggplant and Tomatoes
Ingredients
3 large Eggplants, cubed
4 Roma tomatoes, diced
2 Tablespoon extra virgin olive oil
1 Tablespoon butter
3 garlic cloves, minced
1 onion, diced
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 teaspoon herb di Provence
1/2 cup Pecorino Romano Cheese, grated
1-4 ounce can tomato sauce
12 ounce angel hair pasta package
2 teaspoon salt
1 teaspoon freshly ground black pepper
Preparation
- Preheat oven to 400 grades Fahrenheit. Meanwhile, dice eggplant leaving some skin on it. Place diced eggplant in an even layer over a foiled lined baking sheet and drizzle a generous amount of extra virgin olive oil and sprinkle with salt. Roast for 25 to 30 minutes or until eggplant are tender and golden brown.
- Remove from oven and set eggplant aside.
- In a medium size sauce pan at medium-high heat add olive oil with butter till melted and add diced onions. Sate until soft and tender. Add tomatoes, dried basil, oregano, herb di Provence, and garlic. Stir occasionally. Simmer sauce for 25 to 30 minutes.
- Lower heat and add can of tomato sauce. Seasoned with salt and pepper to taste. Cook for another 15 minutes.
- Meanwhile, bring a large pot with salted water to a boil and cook pasta following package instructions or until pasta is al dente.
- Remove pasta from water and incorporate over tomato sauce. Add roasted eggplant and toss all together.
- Sprinkle with Pecorino Romano Cheese, a drizzle of extra virgin oil and serve. Delicious!
Anita’s Refreshing Mandarin Arugula Salad
Ingredients
3 fresh mandarin oranges, sectioned
1/2 cup fresh mandarin juice
1 Tablespoon fresh lemon juice
1/2 Tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup Extra Virgin Olive Oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups of Arugula, pre-washed and rinsed
1 large avocado, diced
Preparation
- Combine fresh mandarin juice, lemon juice, red wine vinegar, and Dijon mustard in a large bowl. Drizzle olive oil and whisk together.
- Add salt, pepper to vinaigrette.
- Add arugula leaves, avocado and segmented peeled mandarins. Toss all ingredients gently and serve. Enjoy!
Anita’s Healthy and Light Tabbouleh
Ingredients
5 bunches Italian flat leaf Parsley, pre-washed, dried and finely chopped by hand
4 Roma tomatoes, small diced
1 1/2 bunch fresh mint, pre-washed and finely chopped
2 green onions, finely sliced(optional)
2 Tablespoon fine cracked wheat (bulgur), soaked in water for 10 minutes
2-3 Fresh lemons, juiced
1/2 cup Extra Virgin Olive Oil
1 teaspoon Pomegranate Molasses(optional)
1/2 teaspoon salt
1/3 teaspoon fresh finely ground black pepper
Preparation
- Add to a large bowl chopped and dried with clean towel flat leaf parsley.
- Add chopped mint and diced tomatoes.
- Drain bulgur from water and add. Place bowl in the refrigerator for about 10 minutes.
- Remove from fridge. Incorporate extra virgin olive oil, pomegranate molasses and lemon juice. Toss all together.
- Add salt and pepper.
- Ready to serve with romaine lettuce leaves or grape leaves. Enjoy!
Anita’s Asian Pear Cake with Caramel
Special Thanks to best Sushi Chef Samuel for bringing over these Sweet and Delicious Asian Pears that happily complimented our dinner!
Ingredients
2 large Asian Pears, peeled and sliced
1 1/3 cup All purpose flour, sifted
2 cups granulated sugar
3 eggs, room temperature
1 cup unsalted butter, room temperature
1 teaspoon orange zest
1 teaspoon baking powder, sifted
1/3 cup buttermilk
1 teaspoon almond extract
5 Tablespoons water
1 Tablespoon Confectioners sugar
Preparation
- Preheat oven to 350 grades Fahrenheit.
- Cut each Asian pear into 5 to 6 thick slices. Set aside.
- Prepare and buttered a round 9 inch glass dish. Arrange pears on bottom of the pan.
Preparation for Caramel : In a small sauce pan at medium-high heat combine 1 cup of sugar with 5 Tablespoons of water. Heat for about 7 to 9 minutes or until sugar has turned golden brown. Pour Caramel carefully and evenly over pears.
4. Using an electric mixer, in a large bowl cream together at medium speed butter with 1 cup of the remaining sugar until light and fluffy.
5. Add eggs, one at a time and cream until well incorporated.
6. Add buttermilk, almond extract and orange zest. At low speed add in sifted flour, salt and baking powder and mix well.
7. Pour batter over caramel pears into a smooth and even layer.
8. Bake batter in the middle of the oven rack for about 35 minutes or until cake is light golden brown and toothpick inserted in the middle comes out clean. 
9. Cool it in glass pan for about 20 minutes and then invert over serving plate. Sprinkle over with some powder sugar. Enjoy!
Anita’s Delicious Shish Kebab
Ingredients
3 pounds Sirloin Steak, cut into 2 inch cubes
1/4 cup vegetable oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
2 Tablespoon Worchester Sauce
1/4 cup red wine
4 large onions, halves
4 fresh Roma Tomato, whole
6 metal or bamboo skewers
Preparation
- Place sirloin pieces into a large re-sealable plastic bag. Add garlic, Worchester sauce, red wine, salt, pepper, paprika, cumin and vegetable oil. Toss to coat evenly. Refrigerate marinade for 4 to 5 hours or even overnight.
- Remove marinade steak from refrigerator and prepare shish kebab into skewers.
- Preheat indoor or outdoor grill to medium heat.
- Prepare halves onions and whole tomatoes into separate skewers.
- Place steak and vegetable skewers on the grill. Grill steak Kebabs until all sides of meat are brown for about 10 to 12 minutes and vegetables are tender.
- Remove from grill. Cover for 2 to 5 minutes with foil. Serve and enjoy!
Anita’s Best Shrimp-Stuffed Mushrooms
Ingredients for Roasted Shrimps
1 1/2 Pound Shrimp, tail on and peeled
4 Tablespoons Extra Virgin Olive Oil
4 garlic cloves, minced
1/4 cup of green onions, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse see salt
1/2 teaspoon cayenne pepper
juice and zest of 2 lemons
Preparation for Roasted Shrimps
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl toss shrimps with all ingredients. Arrange shrimps in an even layer in a large baking sheet pan.
- Roast for 20 to 25 minutes or until shrimps are pink and cooked through. Chopped shrimps in small pieces and add some chopped fresh tarragon leaves. Set aside.
Preparation for Stuffed Mushrooms1. Remove stem from 12 Baby Portobello mushrooms. Arrange rounded part of mushrooms facing down on an oiled baking sheet pan and brush mushrooms with olive oil. Bake at 400 degrees Fahrenheit for about 10 to 12 minutes. Remove from oven and let them cool for 2 to 3 minutes before filling them with roasted chopped shrimps. Ready to serve. Enjoy!
Anita’s Healthy Apple Peanut Butter with Granola Sandwiches
Ingredients
3 Green apples, unpeeled cut into 1/2 inch thick rounds
2 Tablespoons Chunky Peanut Butter
2 Tablespoon oat granola (see my recipe)
Preparation
- Cut apple in half using a sharp knife to halve it from top bottom.
- Core and cut crosswise apples into 1/2-inch thick rings.
- Spread apples with chunky or creamy peanut butter on one slice.
- Sprinkle the magic of homemade old fashioned oats over peanut butter. Top it with another ring of apple. Sprinkle with more granola . Enjoy this delicious and healthy sandwich!
Anita’s Healthy and Delicious Oat Granola
Ingredients
4 cups old fashioned Oats, uncooked
1 cup raisins
1 cup dried dates, pitted and chopped
1 cup dried, cranberries
1/2 cup fresh coconut, shredded
1/3 cup agave nectar
2 tablespoon brown sugar
1 teaspoon cinnamon, ground
1/3 teaspoon salt
1 Tablespoon Organic raw Honey
Preparation
- Preheat oven to 350 grades Fahrenheit.
- Line with foil a large baking sheet and spray it with vegetable cooking oil. Set aside.
- In a large bowl mix together all ingredients. Spread evenly over the baking sheet with foil.
- Bake in middle rack for 30-40 minutes until oats are golden brown, stirring frequently (2 to 3 times).
- Remove oats granola from oven and let it cool in pan.
- Place cool granola into a glass jar. Enjoy over peanut butter apple sandwiches (see my recipe), sprinkle over yogurt or on its own “best and healthy snack”.
