July, 2018
Anita’s Delicious Lebanese Stuffed Zucchini (Kousa Mahshi)
Memorable dish to share! My angel Mom’s Recipe…
Ingredients
5 zucchinis
1- 4 oz. tomato paste can (mixed with water)
1 cup basmati rice(uncooked)
1/2 pound sirloin steak(ground)
5 cloves of garlic, minced
2 large potatoes, round slices
2 Roma tomatoes, small diced
2 Tablespoon mint, dried
1 teaspoon nutmeg, freshly ground
3 Tablespoon extra virgin olive oil
4 Tablespoons fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon, ground
Preparation
- Wash and dry zucchinis. Cut top off each zucchini, do not discard. To hollow out the zucchinis use a corer about 3/4 of the way into each zucchini by twisting it and pull out the flesh, gently scraping the sides making sure not to poke them until completely clean from the inside leaving about 1/4 inch rim on each one.
Set clean and ready to stuffed zucchini aside.
- Peeled and sliced potatoes. Lay potatoes on the bottom of a large deep pot.
- For the Stuffing: In a large skillet, heat olive oil and sate ground meat at medium-high heat for two to three minutes. Add half of the minced garlic and diced tomatoes. Seasoned with salt, pepper, nutmeg and cinnamon. Add uncooked rice. Stir and remove skillet from heat. Set aside.
Stuff each zucchini 3/4 of the way up with rice mixture, leaving room for the rice to expand while cooking.
4. Place all stuffed zucchinis over uncooked potatoes in the large pot next to each others.. 
Pour over tomato paste mixed in salted water with dried mint, rest of minced garlic and lemon juice covering half of the way up of zucchinis in the pot. Spoon some of the rice-meat filling all around if you have any of the mixture left.
5. Heat covered at medium-high heat until simmering. Zucchinis will cook perfectly with top parts on. Lower the heat and continue to cook until zucchinis are fork tender for about 40 to 45 minutes or until rice is loose and completely cooked.
6. Serve warm and enjoy!
Anita’s Organic Almond Milk Acai Bowl
Ingredients
Yield: 2 bowls
1-1/2 Organic Acai Super fruit pack
1-1/2 banana
1/3 cup Almond milk (see my home-made recipe on my site)
2 Tablespoons Sparkling Apple Cider
Toppings 
Strawberries, bananas, kiwi and raspberries
Classic Granola or (see my home-made granola on my site)
Shredded Coconut, toasted (optional)
Raw Organic Honey
Preparation
- Place in the blender Acai super fruit packs with almond milk and sparking apple cider. Blend for couple seconds and add banana.
- Blend until smoothie is thick. Add some crushed ice for a smoother consistency.
- Top with chopped strawberries, kiwi, bananas, raspberries or any fruits of your choice, coconut and granola.
- Drizzle with your favorite honey and enjoy immediately.
Anita’s Rose Water-Berry Refreshing Summer Pudding
Ingredients
2 pints fresh strawberries, sliced
2 pints fresh blueberries
2 pints fresh raspberries
1 1-pound loaf cinnamon-raisins bread, 1/2 inch thick sliced
1 Tablespoon of Rose Water
2 Tablespoons fresh orange juice
1-3/4 cup granulated sugar
Preparation
- Place strawberries with sugar in a saucepan and cook at medium-low heat uncovered.
2. Add 1/3 cup of water.
3. Add one pint of blueberries and one pint of raspberries. 
4. Add orange juice and combine all . Stirring occasionally bring it to a simmer for about 10 to 12 minutes until sugar completely dissolve. 5. Mix in rest of the raspberries and blueberries out of the heat. Add rose water and stir all ingredients together. Set berry sauce aside. 
6. Remove the crusts of the cinnamon-raisin sliced bread.
7. In the bottom of a 3 inch high soufflé dish of 7 1/2 inch round, pour 1 cup of the berry sauce on bottom of the dish. 
8. Spread bread slices over the berry sauce. 
8.Cover bread with berry sauce mixture completely. 
9. Repeat layering for more times. Arrange another layer of bread slices and top it with the remaining berry sauce over. Cover the pudding with plastic wrap touching the berry sauce. Set a plate smaller than your soufflé dish on top of berry pudding and to weigh it down position a heavy can on top of plate. Refrigerate overnight.
10. Remove plastic wrap from the top of pudding, plate and the weight. Before serving run a knife around the outside of the berry pudding and invert onto a plate. 
Serve with Rose Water whipped cream. Enjoy!
Rose Water Whipped Cream: Pour one cup of cold heavy cream into a cold bowl and with a whisk attachment beat on medium-high speed until soft peak forms, add 2 tablespoon of sugar and 2 teaspoon of rose water. Combine all. Smell like Roses!
Anita’s Simple and Delicious Berry Vanilla Flag Cake
Ingredients
For the homemade cookie crust:
1 1/2 cups all purpose flour, sifted
1/2 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
1/2 teaspoon baking soda
1/3 teaspoon salt
1/3 teaspoon pure vanilla extract
Preparation
- Preheat oven to 350 grades Fahrenheit
- Cream together melted butter and sugar until creamy and smooth. Add egg, flour, baking soda and salt.
- Mix well all ingredients until combined.
- Transfer to a baking pan layered with parchment paper. Press cookie dough into the pan.
- Bake for about 10 minutes or until golden brown. Let it cool for 10 to 15 minutes and set aside.
Ingredients for Vanilla Cream
1/2 cup sugar
2 Tablespoon cornstarch
1 1/2 cup whole milk
1 teaspoon vanilla extract
2 tablespoon heavy whipping cream
zest of an orange
Preparation:
- Combine in a medium size saucepan milk and sugar. Bring it to a boil and add cornstarch mixed in the 2 tablespoon of cream.
- Stirring constantly at medium-low heat until mixture thickens.
- Cook for about 3 minutes, add vanilla and orange zest. Do not let it cool completely.
- While is still slightly warm pour cream mixture over cookie dough.
- Arrange desired fruit on top of filling and place it in refrigerator for 4 to 6 hours or overnight. Enjoy!
Anita’s Best Super Chocolaty 4Th of July Brownies
Eat your hearts out with these fudge, moist and super delicious brownies.. Happy 4th of July!!
Ingredients
1 cup All-purpose flour, sifted
1/3 cup cocoa powder, sifted
2 Tablespoon milk
1 cup granulated sugar
2 large eggs
1/3 cup vegetable oil
1/4 cup semisweet chocolate chips
1/2 teaspoon vanilla
1/2 teaspoon salt
2 + 1 Tablespoon brew espresso or drip coffee
1 cup powder sugar
Nonstick vegetable oil spray
Preparation
- Spray with nonstick baking spray a 9 x 13- inch pan.
- In a large bowl combine sugar, sifted flour, cocoa powder, salt and semisweet chocolate chips. Set aside.
- In a medium bowl whisk together eggs, vegetable oil, 2 Tablespoon of espresso and milk until well combined. Incorporate dry ingredients into this mix.
- Stir all ingredients until well blended.
- Preheat oven to 325 grades Fahrenheit and transfer batter into the prepared baking pan. Smooth the top using a spatula.
- Bake for 35 to 40 minutes or until toothpick inserted into the center comes out clean. Cool in pan for about 15 minutes before cutting.
- Meanwhile prepare a simple Glaze: Use rest of coffee (1 Tbsp) and whisk in vanilla and powder sugar till smooth. Pour this glaze using a spoon over the brownies. Use some blue, white and red sprinkles over the top. Enjoy!
