April, 2021
Anita’s Flaky Delicious Roasted Salmon in Lemony Thyme Sauce
Ingredients:
3 Pounds salmon, cut into 6-7 fillets
1 large red onion, sliced in rounds
1 large white onion, sliced in rounds
2 Tablespoon fresh thyme
2 cloves garlic, minced
1 Tablespoon of fresh ginger, grated
1 cup of fresh lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/4 cup of grapefruit juice
1/2 teaspoon turmeric, ground
2 Tablespoon honey
2 Tablespoon olive oil
Preparation
- Preheat oven to 400 Grades Fahrenheit. Prepare a glass baking sheet and grease it with 1 teaspoon of olive oil. Place onions rings on bottom of the pan. Set aside.
- Use a large bowl and combine lemon juice, grapefruit juice, grated ginger, minced garlic, turmeric, salt, black pepper, paprika, honey and olive oil. Mix well. Add sauce over the salmon. Sprinkle with 1 Tablespoon of fresh thyme. Coat salmon fillets well with this sauce.
- Place each salmon fillet over the onions rings slices. Top with rest of the onions and sauce. Place baking sheet covered with foil into the oven for about 10 minutes for the onions to become tender. Remove foil and continue to cook salmon fillets for another 10 to 15 minutes until salmon is cooked trough but flaky, juicy and tender.
- Remove from oven and sprinkle with the left Tablespoon of fresh thyme.
- Enjoy!
Anita’s Homemade Matcha Baked Doughnuts
Ingredients for Doughnuts
Yield: 6 doughnuts
3/4 cup All-purpose flour
2 Tablespoon sugar
1 1/2 Tablespoon Matcha green tea powder
1/2 teaspoon baking powder
1/3 teaspoon baking soda
pinch of salt
1 large egg
2 Tablespoon sour cream
1/4 cup of Green Matcha tea latte (store bought)
1/2 teaspoon vanilla extract
2 Tablespoon coconut oil
Ingredients for Matcha Glaze
1-2 cup powder sugar
1 Tablespoon Matcha green tea Powder
1-2 Teaspoon green Matcha tea Latte
1/2 teaspoon vanilla extract
Preparation for Doughnuts
- Preheat oven to 350 grades Fahrenheit. Grease lightly with baking spray a donut pan.
- Mix all dry ingredients in a medium size bowl: flour, sugar, Matcha powder, baking powder, baking soda and salt. Set aside.
- In a small bowl whisk together eggs, sour cream, green Matcha tea latte, vanilla and coconut oil until well combined.
- Incorporate wet ingredients into all dry ingredients. Whisk.
- Mix well until well combined.
6. Transfer doughnut batter into a pastry piping bag and fill almost all the way up into the molds. 
7. Place doughnuts baking pan in the center rack of your oven and bake for about 15 to 20 minutes or until the edges of doughnuts are slightly golden and a tooth pick inserted into the center comes out clean. 
8. Remove from oven and let it cool in pan for 10 minutes. Transfer doughnuts over a wire rack to cool completely. Meanwhile prepare Glaze.
Preparation for Glaze
- In a small bowl, whisk together powder sugar, Matcha green powder, Matcha tea latte and vanilla extract until creamy, and smooth with a thick consistency.
- Dip each donut in the glaze and let them drip off a wire rack. Place a parchment paper under wire rack to catch the drippings.
- Make your desired decoration. Let glaze dry for about 20 minutes. Enjoy!
Anita’s Healthy Delicious Lebanese Mujadara(Lentils) with Red Cabbage Salad
Ingredients for Mujadara (Lebanese Lentils)
1 Pound dried brown or green lentil, rinsed and drained
1 Large onion, diced
1/3 cup Olive Oil
1/4 cup long grain rice ( Basmati or Jasmine),rinsed and drained
5-6 cups of vegetable stock
1 Bay leave
1 Tablespoon ground Cumin
1 Lemon juice squeezed
1 teaspoon salt
1/4 teaspoon freshly ground Black pepper
Preparation
- Use a large pot and at medium-high heat sate diced onions in olive oil until golden and add cleaned lentils.
Seasoned with salt, pepper and ground cumin.
- Add vegetable stock, bay leave , and bring mixture to a boil. Lower heat. Cover pan and simmer for about 45 to 50 minutes until lentils pop more leaving them whole and became soft and tender. Add fresh lemon juice and stir.
- Uncover pot and add uncooked rice. Simmer for another extra 15 to 20 minutes or until water(stock) is completely absorbed, rice is cooked and you kind of reach the consistency of a dense and thick pudding. Might not be to appealing to the eye, but it’s a very healthy, delicious, fulfilling, and very comforting meal. Remove Bay leave.
- Serve Mujadara in several shallow plates at room temperature or place plates in fridge for Mujadara to set more, and enjoy it cold. Serve with Cabbage Salad on top instead of fried onions for a lighter version.
Red Cabbage Slaw Salad
12 ounces red cabbage, finely shredded
1/4 cup fresh lemon juice
2 Tablespoon fresh oregano leaves or dried
1/2 teaspoon salt
1 Tablespoon Apple Cider Vinegar, can be replaced by pickle beet juice
1/4 cup of olive oil
1/3 teaspoon granulated sugar
Preparation for Salad
Whisk all dressing ingredients together. Incorporate shredded cabbage and toss together. Enjoy! 
Anita’s Delicious Grilled Barbecue Chicken Tenders
Ingredients
20 Chicken Tenderloins
2 Tablespoon Dijon mustard
1 Tablespoon Worcestershire Sauce
1/2 cup cherry vinegar
2 Tablespoon Pomegranate molasses
1 Tablespoon Ketchup
1/2 cup fresh lemon juice
1/4 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon lemon pepper seasoning
Tomatoes and onions to grill, optional
Preparation
- In a large bowl mix all ingredients. Scoop out 1/2 a cup of this marinade to coat the chicken tenderloins when grilling.
- Incorporate chicken into marinade and coat well. Cover bowl.
- Refrigerate for at least 2 hours.
- Remove marinated chicken from the fridge.
- Set your BBQ grill on medium heat and grill chicken tenders for about 20 to 25 minutes turning occasionally to brush sauce mixture at every turn. Make sure chicken are cooked through but juicy and tender.
- Grill tomatoes and onions as well.
- Serve next to salad or rice. Enjoy!
Anita’s Rum Raisin Carrot Spring Cake
Ingredients for the Cake
2 1/2 cups All-Purpose flour
1/2 cup heavy cream, room temperature
1/2 cup vegetable oil
1 Teaspoon baking powder
4 large carrots, coarsely grated
1 cup light brown sugar
1/2 cup granulated sugar
1 Tablespoon cinnamon, ground
1/3 teaspoon nutmeg, freshly grated
1 Teaspoon allspice, ground
3 large eggs
1/2 cup rum
3/4 cup raisins(soaked in rum)
1/4 cup golden raisins(soaked in rum)
1/2 cup sweetened coconut + 2 Tablespoons, shredded
1/2 cup walnuts + 2 Tablespoons, finely chopped
1 teaspoon orange extract
zest of 1 orange
Preparation
- Preheat oven to 325 grades Fahrenheit. Spray using baking spray a Spring form 9-inch pan. Set aside.
- Soak black and golden raisins in 1/2 cup of rum for about an hour. Set aside.
- Place 1/2 cup of coconut into a baking pan with parchment paper and introduce into the preheated oven. Toast them for about 10 minutes. Set aside.
- Place 1/2 cup of walnuts into a baking pan with parchment paper and toast them in the oven at the same time of coconut for about 10 minutes, until slightly golden. Set aside.
- Use a large bowl and cream together with an electric mixer or hand whisker vegetable oil, eggs, heavy cream, white, light brown sugar, and orange extract.
- Incorporate all-purpose flour, baking powder, cinnamon, nutmeg, allspice, orange zest and mix until well combined.
- Add soaked raisins with left rum, grated carrots, 1/2 cup of shredded toasted coconut, and 1/2 cup of the toasted walnut. Mix with a spatula until all ingredients are well incorporated.
- Bake batter for about 45 to 50 minutes until golden. Let the cake cool in pan for about 15 minutes, and then remove from spring-form pan and let cool completely before icing.
Frosting Ingredients for the Cake
2 Sticks of unsalted butter, room temperature
16 ounces of cream cheese, softened
3-4 cups of powder sugar
2 Tablespoon of coconut previously toasted (for decorating)
2 Tablespoon of toasted walnuts (for decorating)
1 teaspoon vanilla extract
Preparation
- Using and electric mixer cream together softened butter and cream cheese for about 3 to 4 minutes until creamy and fluffy.
- Add vanilla and slowly on low speed incorporate powder sugar. Increase speed and beat until well incorporated. Position some parchment paper underneath cool cake to be able to frost sides and top of the cake easier.
- Sprinkle 2 Tablespoons each of toasted coconut and walnuts on sides and borders all around.
- Can be used Candy melt chocolate ( I had white only, so I mixed yellow and red coloring using food coloring and created with a spatula the shape of the carrots, made some sugar roses too).
- You can leave it simple and it’s equally amazing. Enjoy this delicious homemade one of a kind Carrot Cake. Have a very sweet and Happy Easter!
Have a piece or more 🙂
