October, 2019
Anita’s Okra Stew
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
- Use a large-heavy pan over medium-high heat. Heat olive oil and add filet mignon beef cubes.
2. 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.
3. 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.
4. Add diced tomatoes. Stir and cook for another 5-10 minutes.
5. Add tomato sauce, tomato paste, pomegranate molasses with three cups of water.
6. 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.
7. Serve Okra Stew next to rice. Enjoy!
Anita’s Delicious Gooey Purple Mashed Potato Patties
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
- Boil purple potatoes starting with cold water in a medium size pot at medium-high heat.
2. Cook potatoes until fork tender, for about 15-20 minutes.
3. 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.
4. Add garlic butter over mashed purple potatoes. Seasoned with salt and pepper. Combine well.
5. Scoop up 1/3 cup of mashed potato mixture into your hands, fill with a gouda cheese cube and shape into balls.
6. Roll each ball into beaten egg.
7. Roll into flour and flattened into patties. 
8.Set aside. Chill for about 1 hour in the fridge.
9. 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. 
10. Sprinkle some salt over the top. Serve over mixed green salad. Enjoy!
Pattie of Two, Yum!
Anita’s Low Carb, No Bun Delicious Burger
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
- In a bowl, combine meat with all seasonings. Add Worcestershire sauce and balsamic glaze. Form the patties and set aside.
- 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.
- Top burgers with grilled tomatoes, grilled onions, and fresh avocado slices.
- Serve over a bed of lettuce leaf. Juicy and delicious protein burger. Enjoy!
Anita’s Delicious Pan-Seared Cod in Grapes, Tomato Spinach-Mushroom Sauce
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
- Heat olive oil in a large skillet over medium heat. Season fish with salt and pepper on both sides.
- Place cod fillet to sauté in pan for 2-3 minutes on each side. Remove from pan and set aside.
- 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.
Add 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. 
- Transfer cod filet fish over the sauce. Lower heat. Simmer for 2-3 minutes for fish to complete cooking and absorbed sauce flavors.
- Serve with a squeeze of a lemon next to a light salad or rice. Enjoy!
Anita’s Homemade Sourdough Olive Bread
” Using our mother-dough Homemade Starter (see recipe on my site) on how to make it”.
Ingredients
6 1/2 – 7 cups 00 bread Flour or All-purpose flour
3-4 cups of water
1 1/2 teaspoon sea salt
1/4 cup sourdough homemade starter
2 cups of pitted Kalamata Olives.
Preparation for making your Homemade Rustic Sourdough Bread:
- Add flour, water and salt into a large bowl. Mix until well combined. Cover with a kitchen cloth. Leave it to rest until the starter has ripens.
- Add the starter to the hydrated flour. Mix well and add olives. Knead over a floured surface by stretching and folding your dough.
- Divide dough into two equal parts. Transfer dough into a larger bowl greased with olive oil, allowing dough to ripen and rise overnight at room temperature covered with plastic wrap. You can also place dough into refrigerator, or left over counter for two hours if you would like to bake it the same day.
-Proofing dough overnight.
4. Transfer shaped dough into well floured breadbaskets. Leave at room temperature over counter top for another 1 to 2 hours to rise in baskets.
5. A cast-iron Dutch oven makes a great bread oven. Place shaped bread dough over parchment paper. Once temperature is reached, carefully remove the hot Dutch oven from oven and place it over your stove. Remove the lid and score the top of your bread loaf.
6. Cover the loaf with the hot lid. Return it fast into the hot oven.
7. After 20-25 minutes, remove the lid of hot Dutch oven and drop oven temperature to 450 grades Fahrenheit. Continue to bake for 30-35 minutes or until your color and crust’s crispiness is desired. (Also, a pizza stone can be used by transferring your dough to preheated stone).
8. Remove bread from Dutch oven or stone. Allow to cool over a rack if you can wait and enjoy!
Note: Remember always to start with your room temperature mother dough(starter) and feeding it after each use. Use about 1 cup of flour to 1/2 cup of water. Stir vigorously to combine, cover and place it in the fridge.
Anita’s Best Lemon Rice Pudding
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
- 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.
- Incorporate low-fat milk, heavy cream, and beaten egg. Start whisking constantly, as continues to simmer.
- 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.
- 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.
