• Home
    • A Glimpse into my Life
    • ANITA’S CORNER
  • My Recipes
    • APPETIZERS
    • ENTREES
      • LATIN DISHES
      • MEDITERANIAN DISHES
      • ASIAN DISHES
      • WARM TO THE HEART STEWS
    • DESSERTS
    • ORGANIC PIZZAS
    • ORGANIC BREAD
  • WHAT TO COOK FOR A CROWD
  • MY CHILDREN’S FAVORITES
  • A HEALTHY MEAL PLAN
  • Recipe Gallery
  • Anita’s Party Food Ordering
Search

Healthy Living with Anita.

Sharing my love for people through my cooking.

October, 2019

A HEALTHY MEAL PLAN, WARM TO THE HEART STEWS

Anita’s Okra Stew

  • October 31

Ingredients

1 pound baby Okra

1 pound filet mignon, cubes

1 12 ounces can diced tomatoes

8 ounces tomato sauce

2 Tablespoon tomato paste

4 cloves of garlic, sliced

4 Tablespoon olive oil

1/4 cup fresh cilantro, chopped

1 teaspoon coriander, dried

2 Tablespoon pomegranate molasses

3 cups of water

2 teaspoon salt

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, freshly ground

1 teaspoon freshly ground black pepper

1 Bay Leaf

Preparation

  1. Use a large-heavy pan over medium-high heat. Heat olive oil and add filet mignon beef cubes.BEMI BEEF2. Cook meat till tender for about 8-10 minutes. Another kind of meat can be used, but it will take much longer to become tender and will need to cook separately . Add sliced garlic. Stir and cook for another 5 minutes.BEMI GARLIC3. Incorporate baby Okra. When stew okra can get “slimy”, so I rather bring it fresh and freeze it and cook it while it is still frozen. Add salt, black pepper, ground coriander, ground cinnamon, ground  nutmeg, and bay leaf. Stirring occasionally until okra is slightly tender.BEMI ADD BEMI4. Add diced tomatoes. Stir and cook for another 5-10 minutes.BEMI ADD TOMATO5. Add tomato sauce, tomato paste, pomegranate molasses with three cups of water.BEMI ADD TOMATO SAUCE6. Incorporate and mix well all ingredients. Cover pan, lower heat and let it simmer for about 15-20 minutes until sauce thickens. Add cilantro. Stir well.BEMI ADD CILANTRO7. Serve Okra Stew next to rice. Enjoy!

 

 

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
A HEALTHY MEAL PLAN

Anita’s Delicious Gooey Purple Mashed Potato Patties

  • October 25

As a Recipe Developer, I can say that I loved the end result of this dish. Comforting my happy zone with best used two main ingredients: Cheese 🙂 , and Potatoes! Besides,… these cute purple potatoes are very special. Excellent source of Potassium, loaded with Vitamin C, B6, Fat and Cholesterol FREE. Hope you like them!

Ingredients

5 purple potatoes boiled, mushed and unpeeled

1 cup flour

1 egg, beaten

10 cubes of Gouda cheese

2 Tablespoon fresh rosemary, chopped

4 cloves garlic, minced

3 Tablespoon grape seed oil

1 Tablespoon butter

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup Pecorino Romano, grated

Preparation

  1. Boil purple potatoes starting with cold water in a medium size pot at medium-high heat. POTATOE PURPLE RAW IN HALF2. Cook potatoes until fork tender, for about 15-20 minutes.POTATOE PURPLE IN PAN BOILING3. Melt butter and grape seed oil in a large skillet. Add grated cheese, garlic and fresh chopped rosemary leaves. Cook for about 3-4 minutes.purple potato garlic4. Add garlic butter over mashed purple potatoes. Seasoned with salt and pepper. Combine well.purple potato mashed5. Scoop up 1/3 cup of mashed potato mixture into your hands, fill with a gouda cheese cube and shape into balls.POTATO PURPLE MAKE IT A BALL6. Roll each ball into beaten egg.POTATO DEEPED IN EGG MIXTURE7. Roll into flour and flattened into patties. POTATO DEEPED IN FLOUR8.Set aside. Chill for about 1 hour in the fridge.POTATOE PURPLE MADE INTO BALLS9. Fry each patty in the same skillet about 3-4 minutes on each side until golden brown, add grape seeds oil if you need to. POTATO PURPLE FRYING10. Sprinkle some salt over the top. Serve over mixed green salad. Enjoy!POTATO PURPLE IN MIDDLE OF SALADPattie of Two, Yum!POTATOE PURPLE TWO IN PLATE

 

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
A HEALTHY MEAL PLAN

Anita’s Low Carb, No Bun Delicious Burger

  • October 21

Ingredients

Burger:

1 pound ground chuck meat

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 Tablespoon Worcestershire sauce

1 Tablespoon balsamic glaze(see my recipe)

Preparation

  1. In a bowl, combine meat with all seasonings. Add Worcestershire sauce and balsamic glaze. Form the patties and set aside.
  2. Using a skillet or BBQ heated at medium-high heat. Cook patties for about 3 minutes on each side. Place a slice of Havarti, Cheddar or any cheese of your choice. Cook covered until cheese has melted. Do not overcook burgers as they will become dry from the inside. Spread your favorite sauce over. I did not use any.
  3. Top burgers with grilled tomatoes, grilled onions, and fresh avocado slices.
  4. Serve over a bed of lettuce leaf. Juicy and delicious protein burger. Enjoy!PROTEIN BURGER TOP

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
A HEALTHY MEAL PLAN

Anita’s Delicious Pan-Seared Cod in Grapes, Tomato Spinach-Mushroom Sauce

  • October 18

Ingredients

2 pounds  fresh fillets cod

3 garlic cloves, minced

2 cups mushrooms, sliced

2 cups cherry tomatoes, halves

15 white grapes

1/4 cup dry white wine

2 Tablespoon Olive Oil + 2 extra Tablespoon

1 teaspoon oregano, dried

1 teaspoon lemon zest

3 cups of spinach, frozen or fresh

1/2 teaspoon, crushed red pepper

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

Preparation

  1. Heat olive oil in a large skillet over medium heat. Season fish with salt and pepper on both sides.
  2. Place cod fillet to sauté in pan for 2-3 minutes on each side. Remove from pan and set aside.
  3. Add the other 2 Tablespoon of olive oil to a new clean skillet. Sauté garlic, mushrooms at medium-heat till mushrooms are soft and tender. Add cherry tomatoes, zest of lemon and spinach. FISH SPINAH TOMATO AND GRAPES SAUCEAdd salt, pepper, crushed red pepper and dried oregano. Stir all ingredients, add white grapes, and dry white wine. Continue to cook for about 5-8 minutes. FISH WITH SPINAH SAUCE
  4. Transfer cod filet fish over the sauce. Lower heat. Simmer for 2-3 minutes for fish to complete cooking and absorbed sauce flavors.
  5. Serve with a squeeze of a lemon next to a light salad or rice. Enjoy! FISH SPINACH FLAKY

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
ORGANIC BREAD

Anita’s Organic Sourdough Bread using our Homemade Starter

  • October 15

Using our Sour mother-dough Homemade Starter

STARTER (MOTHER DOUGH)Proofing dough overnight

bread dough proofingPlacing dough into Proving Basket

BREAD IN BASKET

BREAD INTO TWO BASKET

Slashing and Transferring  bread dough into a stone or Dutch-Oven

BREAD INTO DUTCH OVEN

 

bread loaf in oven

Let bread loaf to cool

bread newest made at homeEnjoy!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
DESSERTS

Anita’s Best Lemon Rice Pudding

  • October 2

Ingredients

1- 8ounces can condensed milk

2 cups low-fat milk

2 cups water, filtered

1/4 cup heavy cream

1 cup rice, medium grain

1/4 cup fresh lemon juice

zest of 2 lemons

1 egg, beaten

1 teaspoon lemon extract

1/4 teaspoon rum

Preparation

  1. Place rice into a large saucepan with 2 cups of water over medium heat. Cover the pan, and when just starting to boil lower the heat.
  2. Incorporate low-fat milk, heavy cream, and beaten egg. Start whisking constantly, as continues to simmer.
  3. When it starts to become creamy and rice is cooked add condensed milk, lemon juice, rum, and  zest of one lemon. Mix all ingredients and keeping stirring.
  4. Remove from heat. Add lemon extract and mix well. Serve into individual cups. Enjoy warm or chilled with rest of the zest of a lemon over the top.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)

Anita Dakdouk

Categories

  • A HEALTHY MEAL PLAN
  • ANITA'S CORNER
  • APPETIZERS
  • ASIAN DISHES
  • COOK FOR A CROWD
  • DESSERTS
  • ENTREES
  • FAST AND EASY SIDE DISHES
  • LATIN DISHES
  • MEDITERANIAN DISHES
  • MY CHILDREN'S FAVORITES
  • ORGANIC BREAD
  • ORGANIC PIZZAS
  • SALADS
  • Uncategorized
  • WARM TO THE HEART STEWS

Recent Posts

  • Anita’s Yummy and Cheesy Egg Burger
  • Anita’s Healthy and Delicious Freekeh (Green Wheat)
  • Anita’s Okra Stew
  • Anita’s Delicious Gooey Purple Mashed Potato Patties
  • Anita’s Low Carb, No Bun Delicious Burger

Archives

© 2019 Healthy Living with Anita. All Rights Reserved