Browsing Category MEDITERANIAN DISHES
Anita’s Roasted Cod with Lemon, Onions and Spicy Pepper Sauce
Ingredients
2 lemons, sliced into rings
1 large red onion, sliced into rings
8 (6-ounces) cod fillets pieces, skinless
2 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon of fresh chopped parsley
Preparation for fish
- Lay a layer of sliced red onions and sliced ring lemons over a pan greased with olive oil. Place cod fillets on top of onions and lemon rings. Seasoned fish with salt and pepper. Sprinkle with fresh parsley. Roast into a 375 grades Fahrenheit preheated oven for about 40 to 45 minutes until fish is cooked and flaky.
Ingredients for Spicy Pepper Sauce
2 tablespoon olive oil
1 tablespoon butter
1 red onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
3 cloves garlic, chopped
1 jalapeno pepper, sliced
2 green onions, chopped
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed pepper flakes
1/2 cup dry white wine
Preparation for Spicy Pepper Sauce
1. Heat a large skillet over medium-high heat with olive oil and butter. Sauté bell peppers, red onions, garlic, jalapeno and green onions until slightly tender for about 8 to 10 minutes.
2. Season with salt, pepper, crushed pepper flakes, cumin and paprika. Add white dry wine, stir and let it simmer for about 10 minutes. Let it cool for 2 minutes.
3. Place sauce into the blender. Blend until all ingredients form a dense saucy consistency. 
4. Serve sauce warm under roasted cod fillet, next to sauté spinach and creamy mashed potatoes. Squeeze the juice of a roasted lemon over and sprinkle with some fresh parsley. Enjoy!
Anita’s Stuffed Eggplant Cups
Ingredients
Meat Sauce Filling:
4 large eggplants
2 pounds ground beef
3 Tablespoon of extra olive oil
5 garlic cloves, minced
1 onion, finely diced
4 Roma tomatoes, small diced
3 Tablespoon of tomato paste
2 bay leaves
1 Tablespoon pomegranate molasses
1 Tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon all spiced, ground
1 teaspoon freshly ground black pepper
Cheesy Creamy Sauce
3/4 cup of whole milk
1/4 cup of heavy cream
2 Tablespoon butter
2 Tablespoon flour
1 pinch of nutmeg
1/3 teaspoon salt
1 egg, beaten
4 pieces of Akawi or any white cheese
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Sliced tops and bottoms off the eggplants and slightly hollow out the insides.
3. Place some of the flesh on the bottom of baking sheet brushed with butter. Set aside.
4. Use a large skillet on medium-high heat, add olive oil and sauté garlic and onions till tender. Add ground meat, bay leaves and cook beef for about 10 minutes. Seasoned with nutmeg, dried basil, dried oregano, all spiced, cinnamon, salt, and pepper. Incorporate tomatoes, pomegranate, and tomato paste.When it starts to simmer, lower heat and cook sauce for about 15 to 20 minutes. Remove bay leaves from sauce. Set aside.
5. For the cheese sauce use a medium size sauce pan over medium heat, melt the butter and slowly add the flour to make the roux by whisking constantly for about 2 minutes or till golden brown. Add milk and heavy cream and bring it to a boil. Seasoned with salt and nutmeg. Once sauce has thickens, lower the heat and incorporate grated pecorino cheese. Stir well and remove from heat. Add beaten egg and mix all well. Set aside.
Assembling:
Pour meat sauce into 4 prepared eggplant cups. 
Top with Akawi cheese.
Top with creamy cheese sauce.
Bake for 15 to 20 minutes until golden and garnish with fresh parsley. Warm your soul up. Enjoy!
Anita’s Homemade Rosemary Focaccia Bread
Ingredients
3 cups All-purpose flour
3/4 cup Extra-virgin olive oil
3 garlic cloves, minced
1 1/2 cup water, warm
2 Tablespoon fresh Rosemary, finely chopped
1/4 teaspoon honey
1/2 teaspoon fine sea salt
1 packet active dry yeast or 1/4 cup homemade starter (see my site for recipe)
Preparation
- Place a pan over low heat. Add extra virgin olive oil, minced garlic and chopped rosemary. Sate for only 5 minutes to release the flavors. Set aside.
- Using a large bowl, combine warm water, yeast and honey. Let it sit for 10 to 15 minutes to activate.
- Incorporate 1 1/2 cup of the flour into the warm water, yeast and honey. Combine well with your hands and let it sit for 10 to 15 minutes.
- Stir in the rest of the flour and salt. Mix until well combined. Knead over lightly floured surface until dough becomes very smooth.
- Preheat oven to 450 grades Fahrenheit.
- Transfer dough into a large well oiled bowl. Cover dough with damp towel. Place it in a warm place (next to preheated oven)is ideal. Let rise for about 1 to 1 1/2 hours.
- Use a 9 x 13-inch baking pan size well greased with olive oil. Transfer dough to the pan. Drizzle garlic-olive oil mixture over.
- Using your fingers, dimple the dough with the olive oil-garlic mixture.
- Cover the pan with plastic wrap. Let the dough rise for 20-30 minutes or until increased in size.
- Bake for 20 to 25 minutes or until top is golden brown and bottom is cooked and sponge.
Let Focaccia rest to cool over a rack “if you can wait”.. Enjoy!
Anita’s Stuffed Grape Leaves
Ingredients
1/2 pound ground beef
1 cup short grain rice
2 tomatoes, small diced
4 potatoes, peeled and thickly sliced
2 Tablespoon Olive Oil
1-2 Tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, fresh grated
1 teaspoon All Spice
1 jar (60-70)grape leaves in brine, or fresh leaves
1/4 cup fresh lemon juice
Preparation:
- Heat a large skillet with olive oil and add ground meat. Seasoned with salt, pepper, cinnamon, nutmeg and all spice. Cook until slightly browned. Add tomatoes and cook for 3 to 4 minutes or until tomatoes become tender.
- Incorporate rice and combined well. Cook for about 2 minutes. Set aside.
- Rinse leaves from brine.
- Assembling and stuffing: Lay a grape leaf on a cutting board and scoop about a teaspoon of the rice-meat filling on the center.
4. Fold in the sides.
5. Roll tightly so stuffing doesn’t go out while cooking.
6. Roll completely.
7. Lay the bottom of a large pan with the sliced potatoes. Neatly arrange the rolled stuffed grape leaves over sliced potatoes. 
8. Start arranging your second row of grape leaves on top.
9. Add tomato paste mixed with 1-2 cups of water and lemon juice.
When it start simmering, lower the heat to low, and place a round heat-proof plate on top of grape leaves so the grape leaves won’t move while simmering to cook. Cover the pan with lid.
10. Cook in low heat for about 45 to 60 minutes or until rice is completely cooked but not mushy. Remove from heat and let it cool for about 30 minutes before serving. Transfer grape leaves to a platter. Enjoy!
Anita’s Delicious Ricotta-Mascarpone Homemade Gnocchi in Vodka Sauce
Ingredients for Homemade Gnocchi
1/2 cup mascarpone, room temperature
1 cup whole milk ricotta, rinsed
2 egg yolks
1 cup + 2 Tablespoon of all-purpose flour for dusting
1 cup Pecorino Romano cheese, grated
1/4 teaspoon nutmeg, ground
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Preparation for Gnocchi
- Take excess moisture of Ricotta cheese by using paper towels. Transfer into a large bowl.
- Add mascarpone, and eggs yolks. Beat at medium speed using a hand mixer till well combined and creamy.
- Incorporate flour, nutmeg, pecorino cheese, salt and pepper. Do not over mix dough. If it is too sticky add some extra flour.
- Prepare a large baking sheet pan with foil paper dusted with little flour. Using your hands form a log about 3/4 inches wide and cut into bite size gnocchi. Gently roll each gnocchi using your hands into an oval shape.
- Place oval shape gnocchi over floured dusted pan. Lightly dust and coat gnocchi with flour. Toss well.
- In salted boiling water cook gnocchi for about 5 to 6 minutes or until they float.
- Remove from water and toss with Vodka Sauce.
Ingredients for Vodka Sauce
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh basil, chopped
4 cloves garlic, minced
1/2 cup lemon vodka or regular vodka
1-32 ounces can crushed tomatoes
1/2 cup heavy cream
1 cup of vegetable broth
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Preparation for Vodka Sauce
- Place olive oil and butter into a large sauce pan over medium heat. Add minced garlic. Sate garlic for about 1 to 2 minutes.
- Add crushed tomatoes, salt and pepper. cook sauce for 5 to 6 minutes.
Add vodka and cook for another 3 minutes. 
- Add broth and bring the sauce to a simmer. Reduce heat and add cream. Stir until sauce thickened, has turned pink and creamy.
Toss gnocchi with warm sauce. - Sprinkle with fresh basil leaves and grated Pecorino Romano Cheese. A drizzle of Extra Virgin olive oil will add an extra nutty flavor. Enjoy!
Anita’s Most Delicious Chicken Marsala
Ingredients
2 Pounds boneless skinless chicken breast tenderloins
1 cup all-purpose flour, for dredging
12 ounces of crimini or porcini mushrooms, sliced
1/2 cup Marsala wine or brandy
3/4 cup chicken broth
4 Tablespoon of butter
2 Tablespoon extra virgin olive oil
1/4 cup fresh parsley, chopped
4 cloves of garlic, minced
1/2 cup heavy cream or mascarpone cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Preparation
- Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
- Dredge both sides of chicken tenderloins in the bowl with seasoned flour.
3. Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a large skillet and fry chicken tenderloins over medium-high heat on both sides until golden brown. Remove from skillet and set aside.
4. Use same skillet with left over grease, add 2 Tablespoons of left butter and 1 Tablespoon of olive oil. Incorporate minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes until tender.
5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well.
6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. 
7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!
Anita’s Cheesy and Delicious Eggplant Rolls
Recipe will be posted!
Pictures of steps for now:)
Anita’s Best Fried Kibbeh
Ingredients for the Kibbeh Shells
1 1/2 cup fine wheat Bulgur
1 onion, grated
1 pound beef, finely ground
1 1/2 teaspoon allspice, ground
1 teaspoon coriander, ground
1/4 teaspoon cloves, ground
1/2 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Water to help form the shells and for soaking bulgur
Ingredients for the Kibbeh Filling
1 onion, finely chopped
1/2 pound of beef, ground
1/2 cup pine nuts, slightly toasted
1/2 teaspoon coriander, ground
1/3 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
Salt and Pepper TT, to taste
1/2 teaspoon sumac
2-3 Tablespoon of Olive Oil
Preparation for Kibbeh Shell:
1.Using a mesh strainer or a bowl, add the bulgur wheat in, soak it into a container with water and rinse to clean. Soak Bulgur again into a bowl filled with filtered water for about 15 to 20 minutes to softened grain. Set Bulgur wheat aside.
2.Starting on making the Kibbeh dough for the shells, place the ground beef in a large bowl. Add grated onion, allspice, ground cloves, coriander, dried mint, salt and pepper. Placing your hands in a bowl with cold water start mixing your spices into the ground beef and add wet rinsed bulgur wheat in. Incorporate all spices, grated onion and bulgur wheat very well into the meat until a smooth Kibbeh dough has formed.
3.Cover Kibbeh dough with plastic wrap and place into the refrigerator, meanwhile proceed to prepare Kibbeh filling.
Preparation for Kibbeh Filling:
- Heat olive oil in a large pan at medium heat. Add diced onions and sauté till softened for about 1-2 minutes.
- Incorporating ground beef, mix and add ground coriander, ground cinnamon, ground nutmeg, sumac, salt and pepper.
- Add toasted pine nuts and sauté for another 10 minutes till all flavors are well incorporated. Set aside.
Shaping Kibbeh Shells :
- Take out Kibbeh dough from the refrigerator. Wet your hands by dipping them in water and begin by taking like 3 Tablespoon of your kibbeh dough, forming an oval shaped ball, and by using your index finger from your other hand, create the hole in the center for the filling.
- Fill the inside of your oval shaped kibbeh shell with 3/4 part up or 1 Tablespoon of the meat filling, and with your hand moist from the water seal the top of your oval-shaped ball, and set aside over a plate. Proceed with same process until all kibbeh dough is gone.
- In a large deep pan, heat vegetable oil and fry kibbeh shells for 3-4 minutes until dark golden brown. Turned Kibbeh to all sides to fry evenly.
- Remove Kibbeh shells carefully with a slotted spoon and place them over paper towel to drain from oil.
- Eat by squeezing a piece of lemon in the center of the hot or room temperature Kibbeh. Serve next to plain Yogurt, salad with some pita bread or just on its own. Enjoy a refreshing clean lemon-pomegranate mint juice next to your kibbeh shells. A perfect pairing!
Anita’s delicious Grilled Mussels with Creamy Glazed Mashed Potatoes
Ingredients
1 1/2 pounds fresh mussels, cleaned
1/2 pound shrimps , cleaned and deveined
1 pound fresh calamari cut in rings, cleaned
4 garlic cloves, minced
juice and zest of 2 lemons
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 teaspoon crushed red pepper
3 Tablespoons of parsley, finely chopped
1/2 cup dry white wine
1/3 cup extra virgin olive oil
Preparation
- Heat a gas grill at medium-high heat.
- Place fresh mussels, shrimps and calamari into a heavy-duty foil pan. Add salt, pepper, and crushed red pepper.
- Drizzle olive oil and wine over mussels and calamari. Cover pan with foil. Cook for 10-15 minutes or until shellfish are open and shrimps turned pink.
- Continue cooking until all shellfish are open and discard any unopened ones. Add lemon juice and zest of lemons. Toss all well. Cook for another 5 minutes to absorbed all juices.
- Serve in a bowl and set aside.
Ingredients for Glazed Mashed Potatoes
4 large Russet potatoes, peeled and quartered
1/2 cup milk
2 Tablespoon butter
1 teaspoon salt + 1 tablespoon for water
1/2 teaspoon white pepper
2 teaspoon cream cheese
Preparation
- Add salt to a large pot with water, and bring to a boil. Add quartered potatoes and cook till fork tender for about 20 minutes, drain.
- Heat milk and butter over low heat. Add warm milk and melted butter over potatoes. Seasoned with salt and pepper. Using a potato masher bring potatoes to a creamy and smooth consistency.
- Add cream cheese and mix till no lumps.
Balsamic Glaze
In a small saucepan combine 1/2 cup of red balsamic vinegar with 1 tablespoon of brown sugar. Let it boil and reduced by almost half to thickened.
Assembling
Place delicious creamy mashed potatoes into a serving plate. Incorporate mussels, grilled shrimps and clams on top with a drizzle of balsamic glaze. Sprinkle fresh parsley. Enjoy!
