February, 2021
Anita’s Crispy Cauliflower Steaks with Yogurt-Blue Cheese Sauce
Ingredients
1 head Cauliflower, cut into 1-1 1/2 inch thick slabs
2 sweet potatoes, diced in small
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 small onion, diced
4 Tablespoons olive oil
Yogurt Blue Cheese Sauce
1/2 cup Plain Yogurt
5 ounces Blue Cheese, crumbled
1/2 teaspoon dill, dried
1 Tablespoon mayonnaise
2 Tablespoon fresh lemon juice
1 garlic clove, minced
Salt and Pepper to taste
Mix all to combine. Set aside in fridge.
Toppings
green onions, chopped
dried cranberries
Preparation for Roasted Cauliflower Steaks with Sweet Potatoes
- Preheat oven at 400 grades Fahrenheit.
- Wash cauliflower head and pat dry. Remove outer layer leaves.
Slice cauliflower head into 5 to 6 steaks ,1 to 1 1/2 inch thick slab to the stem. - Clean and peel sweet potatoes. Cut sweet potatoes into small cubes.
- Place into 2 different baking sheet with foil cauliflower steaks and sweet potatoes-onions.
- Drizzle olive oil over cauliflower steaks on both sides and season with salt and pepper.
- Drizzle olive oil over sweet potatoes and onions. Toss all ingredients. Sprinkle with salt, garlic powder and black pepper.
- Place both baking sheets at same time into the preheated oven and roast cauliflower for 15 minutes, flip the cauliflower steaks and roast for another 10 minutes till fork tender and crispy around edges.
Diced sweet potatoes will be done and soft at the same time of the cauliflower steak. - Remove roasted sweet potatoes and cauliflower steaks from oven. Place cauliflower steaks over paper towel.
- Transfer cauliflower steaks to a serving plate.
- Place roasted sweet potatoes and onions over cauliflower steaks.
- Garnish with some chopped green onions and dried cranberries. Drizzle cold Yogurt Blue Cheese Sauce over the top and enjoy!
Anita’s Delicious Eggplant Stuffed with Italian Sausage
Ingredients
3 medium eggplants, halved lengthwise and trimmed off stems
3 eggplant-flesh diced
1 pound Italian sausages, casing removed
1 small yellow onion, finely chopped
4 cloves of garlic, minced
2 cups cherry tomatoes, halves
1/2 cup fresh parsley, finely chopped + 2 Tablespoons for garnish
1 1/2 cup Marinara Sauce (see my site for recipe)
1/2 cup shredded Mozzarella cheese
2 Tablespoon Olive Oil + 2 Tablespoon for eggplant shells
1/2 teaspoon oregano, dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Preparation
- Preheat oven to 400 Grades Fahrenheit.
- Cut eggplants in half. Use a little spoon to scoop out the pulp. Leave like 1/2 inch border around the skin.
- Chop in small pieces the eggplant’s pulp removed. Set aside.
- Place eggplant side open down on a baking sheet, drizzle with 2 Tablespoon of olive oil. Season with pepper. Roast for about 20 minutes.
- Meanwhile, use a large skillet on medium-high heat add olive oil and cook eggplant-flesh for about 4 minutes until brown. Remove and place over paper towel to remove oil.
- Brown sausages. Add onions, minced garlic. Seasoned with salt, pepper, crush red pepper flakes, and dried oregano. Cook for about 5 to 7 minutes or until Add fresh parsley. Set aside.
7. Pour 1/2 cup of Marinara Sauce on the bottom of 9 X 12 greased baking dish. Place roasted eggplant shells on top. Seasoned with salt. Add 1 teaspoon of Marinara Sauce on each shell. 
8. Distribute all cooked diced eggplant-flesh into the 6 shells. 
9. Divide sausage mixture evenly over. Top each eggplant with shredded mozzarella cheese.
10. Align all around cherry tomatoes halves. Cover baking dish with foil. Bake for 15 minutes until cheese is melted and eggplant finish cooking. 
11. Remove from oven and sprinkle fresh parsley on top, Enjoy!
Anita’s Blueberry Cream Cheese French Toast Roll Ups
Ingredients
7 White soft sandwich bread slices
7 teaspoon cream cheese, softened
1/4 cup milk
1/2 teaspoon vanilla extract
2 eggs
1 teaspoon cinnamon, ground
2 Tablespoon granulated sugar
2 Tablespoon brown sugar
1/2 cup fresh blueberry
Butter spray, for pan
Preparation
- Prepare your sandwich bread by taking off the crust.
- Use a rolling pin to flatten out each piece of bread.
- Spread a teaspoon of cream cheese onto each slice.
- Combine in a flat plate brown sugar, white sugar and cinnamon. Set aside.
- Line the edge of the bread slice with fresh blueberries and sprinkle over with cinnamon-sugar mix.
- In a swallow bowl combine eggs, milk and vanilla. Whisk together. Set aside.
- Warm a non-stick skillet at medium heat and spray with butter spray.
- Roll over the edge of the blueberries bread tightly to top of the bread.
- Dip each roll into the egg mixture letting any excess to run off.
- Place blueberry-cream cheese rolls in the warm skillet with the seal of bread down. Cook each side of roll for 2-3 minutes until evenly golden brown.
- Remove from pan and dredge rolls into the cinnamon-sugar mixture.
- Serve warm or cool !
Anita’s Tres Leches Cake
Ingredients
1 3/4 cups Cake flour
5 eggs, room temperature
1/2 teaspoon baking powder
1/3 teaspoon Kosher salt
1/2 cup sugar
1 teaspoon rum
1/2 cup butter, melted
1 can (12 ounces) evaporated milk
1 can (12 ounces) sweetened condensed milk
1 cup whole milk
1 cup heavy cream
4 cups mixed fruits
2-3 cups of powder sugar
Preparation
- Preheat oven to 350 grades Fahrenheit.
- Butter a heart-shape spring-form baking pan or any shape pan with baking spray. Set aside.
- Combine in a big bowl cake flour, baking powder and salt. Set aside.
- Whisk on high speed using an electric mixer eggs, rum, and sugar until yellow pale.
- On low speed incorporate flour slowly. Beat until well combined.
- Add melted butter and mix using a spatula. Do not over mix batter.
- Transfer batter into your baking dish and bake for about 35-40 minutes or until a toothpick inserted in middle of cake comes out clean.
- Meanwhile, combine and whisk using a large bowl evaporated milk, whole milk and sweetened condensed milk till combined.
- Remove cake from oven and let it cool just for 5-7 minutes in pan.
- Use a long wooden skewer to poke top of warm cake. Pour mixed milk all over, and let cake cool and absorbed mixed milk.
- Meanwhile, whip in a cold bowl cold heavy cream for 2 minutes. Add powder sugar and beat until creamy and soft peaks forms.
- Release cake from spring-form baking pan and transfer into your serving dish. I always prefer to use a deep serving plate as the cake continue to release some milk mixture out.
- Spread whipped cream evenly over Tres Leches Cake and top it with mixed fruits. Keep refrigerated. Enjoy!
Anita’s Valentine’s Day Sable Cookie
Ingredients
1 3/4 cups all-purpose flour, sifted
1/4 cups almond flour, sifted
1/2 cup + 2 Tablespoon cold butter, cut into small cubes
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla paste
1/2 cup Raspberry jam or Strawberry jam
1/2 cup powder sugar + extra for dusting(sifted)
Preparation
- Use a parchment paper and sift all-purpose flour over. It will be easier to add into machine bowl later. Sift almond flour, and salt too. Set aside.
- In a large mixing bowl, combine butter and sifted powder sugar. At medium speed using paddle attachment beat and cream for about 2 to 3 minutes. Add vanilla and egg yolks until well combined.
- Reduce speed to low, and incorporate sifted flours and salt slowly until dough comes together into a ball.
4. Flatten into a disc. Cover dough with plastic wrap and refrigerate for 2 hours.
5.Transfer dough to a slightly floured surface. Let it slightly soften on the counter for about 5 to 7 minutes.
6. Roll the dough to a 1/4-inch thickness. Using a cookie cutter(heart shape) cut out bottom of whole heart cookie and top with heart in the center. 
Line up bottom and top cookies into a baking sheet lined with parchment paper.
7. Bake into a Preheated oven at 350 grades Fahrenheit for about 10 to 12 minutes or until edges of cookie are golden brown.
8. Let them cool for about 2 minutes in the baking sheet and transfer to a wire rack to cool completely.
9. Assemble cookies by evenly spreading 1 Tablespoon of jam over bottom(complete shape heart cookie). Place cut out cookie with heart in the center on top.
10. Dust cookie with powder sugar. You can also dip half of a cookie in melted chocolate and decorate with beautiful sprinkles of love. Use different shapes and enjoy next to a warm cup of tea!
Anita’s Healthy Baked Eggs in Avocado
A delicious, healthy and nutritious way to start your day. Easy to make in no time!
Ingredients
1 Avocado, cut in half
2 eggs
2 tablespoons green onions, diced
1/4 cup cheddar cheese, grated
salt, black pepper to taste
Preparation
- Preheat oven to 400 degrees Fahrenheit.
- Cut avocado in half and remove the pit. Scoop out 1 Tablespoon of avocado flesh of the center to fit egg better into the cavity. Place avocado halves side up over a baking sheet lined with foil paper.
- Crack carefully an egg into the center of each half.
- Sprinkle with salt and pepper.
- Bake for 8 minutes if you like it almost hard boiled doneness.
- Remove from oven.
Sprinkle with grated cheddar cheese and some green onions. Bake again for 2 minutes for the cheese to melt. 
- Remove from oven. Transfer to serving plate. Sprinkle rest of fresh green onions. Enjoy with a little drizzle of hot sauce if you desire!
Anita’s Extra Crispy Delicious Baked Fries
Ingredients
2 Pounds Russet potatoes, scrubbed and peel on
4 Tablespoons fresh cilantro leaves, chopped (optional)
2 cloves garlic, minced
2 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 tablespoons Olive Oil
Preparation
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil paper for easy clean up and drizzle 1 tablespoon of olive oil over to coat sheet pan.
- Cut potatoes in same size thickness to cook evenly, about 1/4 inch-thick.
- Place potatoes wedges into a large bowl and cover them with water. Let them soak for 15 to 20 minutes. Drain potatoes wedges and pat them dry with paper towel.
- Use a large bowl to toss potatoes with rest of olive oil, sea salt, black pepper, garlic powder, and minced garlic.
- Spread potatoes wedges in a single layer on the prepared pan.
- Roast in the lower third of the oven for about 20 minutes, then flip the wedges over using a spatula and sprinkle with fresh cilantro leaves.
- Let potatoes wedges to crisp up and be deeply golden on all sides for about 10 to 15 extra minutes.
- Serve while hot. Add extra sea salt if you want. Enjoy!
Anita’s 50-50 Charred Mushroom and Beef Burger
This delicious low-calorie burger part beef, part mushrooms brings the best of both (vegetarian and non-vegetarian) world flavors,topped with crispy and healthy baked fries.
Ingredients
1/2 pound ground beef(85 percent lean)
3 large Portobello mushrooms, stems removed; chopped
1 small yellow onion, grated
1 large red onion, sliced
1 large tomato, sliced
4 green leaf lettuce
2 avocado, sliced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worchester sauce
2 Tablespoon vegetable oil
4 hamburger buns
4 slices American Cheese or sharp cheddar
Toppings: Baked fries(see recipe on my site)
Sauce:Mayo, ketchup, Dijon mustard
Preparation
- Heat grill to high. Char chopped mushrooms, sliced red onion and cook until soft. Set aside.
- Combine ground beef, grated yellow onion, Worchester sauce. Season with salt, pepper, garlic powder and stir in 1/2 of char mushrooms. Mix until combined.
- Form 4 thick patties about 3 1/2-inch.
- Brush preheated grill with vegetable oil.
- Grill buns, sides down. Set aside
- Grill 50-50 meat-mushrooms patties for about 8-9 minutes if you like them medium.
- Meanwhile spread sauce in both sides of grilled buns.
- Top with red grilled onion, tomato, lettuce, avocado, rest of char mushrooms, beef-mushroom patty and cheddar cheese. Top with remaining bun and delicious roasted fries.
Crispy Delicious baked Fries(see my site for recipe)
Anita’s Delicious Kousa Mahshi (stuffed Zucchini) Cake
While the original Lebanese Kousa Mahshi might not come together in just 30 minutes, this recipe will !
Avoid the coring and stuffing. Once you try it, it will become a family favorite.
Ingredients
6-7 Zucchini (sliced in quarter-inch strips)
3 Tablespoons Olive Oil
1/2 pound ground beef
1/4 teaspoon cinnamon, ground
1/3 teaspoon nutmeg, ground
1/4 teaspoon dried mint
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons tomato paste
3 Roma tomatoes, small diced
2 large tomatoes, cut in round to layer
2 garlic cloves, minced
3 1/2 cups vegetable broth
1 1/2 cup short grain white rice
2 Tablespoon fresh lemon juice
Preparation
- Preheat oven to 400 grades Fahrenheit. Line a large baking sheet with foil and drizzle it with 1 Tablespoon of olive oil. Set aside.
- Cut zucchinis lengthwise in quart-inch strips and place over foiled baking sheet. Drizzle some olive oil over zucchini slices, and season with salt and pepper. Roast zucchini strips for about 30 minutes till tender.
- Place tomato rounds over another baking sheet and roast for about 15 minutes at the same time of zucchini. Meanwhile make Zucchini Rice Cake stuffing.
- Remove roasted zucchini and tomatoes from oven. Let them cool to then assemble.
- Use a 9-inch Nonstick Spring Form Cake Pan and arrange roasted zucchini strips in a decorative overlapping circle all around the pan leaving end of zucchini strips hanging out a little at top of the spring form pan. Set aside.
Preparation for Rice Mixture(Stuffing)
- Heat 2 Tablespoons of olive oil in a sauce pan on medium heat. Add ground beef. Cook it for about 3 to 4 minutes and add minced garlic. Seasoned with salt, pepper, cinnamon, and nutmeg.
- Continue on cooking beef until browned. Add raw rice.
Stir and add tomato paste dissolved into the vegetable broth with lemon juice and dried mint.
- Bring mixture to a boil. Lower the heat to simmer.
4. Cover the pan with lid and let rice cook for about 20 minutes until broth is completely absorbed and rice is cooked. Uncovered pan and let rice to cool slightly to assemble in spring form pan.
Assembling
- Continue from Step 5 above with arranged zucchini all around the Spring-form Pan, pour half of cooked rice stuffing in middle of the pan pressing with back of a spoon making an even layer.
- Arrange roasted tomato slices over the rice.
- Use rest of the rice and spread evenly over tomatoes all the way to the top.
- Press rice down in an even layer using back of spoon.
Fold ends of zucchini slices over the rice. 
- Remove the side band from the pan and bottom very carefully. Run a knife under it to loosen.
- Transfer it to your serving platter. Enjoy!
