Browsing Category MEDITERANIAN DISHES
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!
Anita’s Delicious Lebanese Stuffed Zucchini (Kousa Mahshi)
Memorable dish to share! My angel Mom’s Recipe…
Ingredients
5 zucchinis
1- 4 oz. tomato paste can (mixed with water)
1 cup basmati rice(uncooked)
1/2 pound sirloin steak(ground)
5 cloves of garlic, minced
2 large potatoes, round slices
2 Roma tomatoes, small diced
2 Tablespoon mint, dried
1 teaspoon nutmeg, freshly ground
3 Tablespoon extra virgin olive oil
4 Tablespoons fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon, ground
Preparation
- Wash and dry zucchinis. Cut top off each zucchini, do not discard. To hollow out the zucchinis use a corer about 3/4 of the way into each zucchini by twisting it and pull out the flesh, gently scraping the sides making sure not to poke them until completely clean from the inside leaving about 1/4 inch rim on each one.
Set clean and ready to stuffed zucchini aside.
- Peeled and sliced potatoes. Lay potatoes on the bottom of a large deep pot.
- For the Stuffing: In a large skillet, heat olive oil and sate ground meat at medium-high heat for two to three minutes. Add half of the minced garlic and diced tomatoes. Seasoned with salt, pepper, nutmeg and cinnamon. Add uncooked rice. Stir and remove skillet from heat. Set aside.
Stuff each zucchini 3/4 of the way up with rice mixture, leaving room for the rice to expand while cooking.
4. Place all stuffed zucchinis over uncooked potatoes in the large pot next to each others.. 
Pour over tomato paste mixed in salted water with dried mint, rest of minced garlic and lemon juice covering half of the way up of zucchinis in the pot. Spoon some of the rice-meat filling all around if you have any of the mixture left.
5. Heat covered at medium-high heat until simmering. Zucchinis will cook perfectly with top parts on. Lower the heat and continue to cook until zucchinis are fork tender for about 40 to 45 minutes or until rice is loose and completely cooked.
6. Serve warm and enjoy!
Anita’s Summer Best Greek Salad
Ingredients
4-5 Roma tomatoes, chopped
3-4 Persian cucumbers, chopped
1 small red onion, thinly sliced
1/2 cup Kalamata olives, chopped
1/2 cup Feta cheese, crumbled
1/2 teaspoon oregano, dried
1 teaspoon mint, dried
1 cup fresh mint, chopped
1 garlic clove, minced
1/4 cup extra Virgin Olive Oil
2 Tablespoon Red Wine Vinegar
1/2 fresh lemon, juiced
Salt and Pepper TT(to taste)
Preparation
- In a large salad bowl combine olive oil, lemon juice, red wine vinegar, dried mint, dried oregano and minced garlic. Whisk all ingredients.
- Incorporate Roma tomatoes, cucumbers, red onions, kalamata olives, fresh mint, and crumble feta cheese over the top of vinaigrette in bowl.
3. Toss before serving and serve. Enjoy!
Anita is- there-a-recipe-for-the-inside-of-the-zucchini? yes, Shakshuka with Zucchini
My Mom used to do not waste any part of a vegetable and offer us this special and nutritious dish for breakfast or as a side dish for lunch or even dinner. Enjoy!
Ingredients
6 zucchini pulp(inside), chopped
3 garlic cloves, chopped
1 onion, diced
4 tomatoes, diced
2 Tablespoon tomato paste (dissolve in half a cup with water and dried mint)
1 teaspoon mint, dried
1 teaspoon cumin, ground
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 eggs
3 Tablespoon of olive oil
2 Tablespoon of parmesan cheese, grated
1 Tablespoon chopped parsley, for garnish
Preparation
- Over medium heat, heat the oil in a medium saucepan. Add garlic and cook for 10 seconds.
- Incorporate onions and cook until softened.
3. Add tomatoes and scoop out the inside of zucchinis, stir all ingredients. Add salt, pepper, and cumin.
4. Add water with tomato paste and 1 teaspoon of dried mint dissolved. Simmer for about 15 to 20 minutes until pulp of zucchinis have softened and all ingredients combined into a reach fully cooked sauce. Transfer to an oven proof greased dish.
5. Sprinkle sauce with grated Parmesan Cheese and crack eggs over the top. Add a pinch of black pepper over egg-yolks.
6. Transfer the pan to a preheated 375 grades Fahrenheit oven and bake for about 10-12 minutes or until eggs are cooked through and can be left slightly runny if that is your choice.
7. Garnish with freshly chopped parsley and serve with Pita bread. Enjoy!
Anita’s best Arrabbiata Angel Hair Pasta
Ingredients
1 large onion, chopped
5 garlic cloves, minced
2 (14.5 ounce) can diced tomatoes or 6 Roma tomatoes
2 Tablespoons fresh basil, chopped + 1 tbsp. extra for garnish
1 Tablespoon fresh oregano, minced
2 teaspoon crushed red pepper flakes
1/4 cup red wine
2 Tablespoon extra virgin olive oil
1 Tablespoon butter
3 Tablespoon tomato paste
1 (4 ounces) tomato sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Tablespoon fresh orange juice
1 package angel hair pasta, cooked following box instructions
1/4 cup Pecorino Romano cheese, grated
Preparation
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring for 1 minute, until soft. Add minced garlic.
- Add diced tomatoes, fresh basil, fresh oregano. Season with salt, crushed red pepper flakes and black pepper. Incorporate tomato paste, tomato sauce, orange juice and wine.
- Simmer and cook for about 20 minutes or until sauce slightly thickened, add 2 tablespoon of the grated cheese over sauce.
- Pour cooked angel hair pasta over the sauce and mix all ingredients until well incorporated.
5. Sprinkle with extra fresh basil and the rest of the grated Pecorino Romano cheese and serve. Enjoy!
Anita’s Angel Hair Pasta with Roasted Eggplant and Tomatoes
Ingredients
3 large Eggplants, cubed
4 Roma tomatoes, diced
2 Tablespoon extra virgin olive oil
1 Tablespoon butter
3 garlic cloves, minced
1 onion, diced
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 teaspoon herb di Provence
1/2 cup Pecorino Romano Cheese, grated
1-4 ounce can tomato sauce
12 ounce angel hair pasta package
2 teaspoon salt
1 teaspoon freshly ground black pepper
Preparation
- Preheat oven to 400 grades Fahrenheit. Meanwhile, dice eggplant leaving some skin on it. Place diced eggplant in an even layer over a foiled lined baking sheet and drizzle a generous amount of extra virgin olive oil and sprinkle with salt. Roast for 25 to 30 minutes or until eggplant are tender and golden brown.
- Remove from oven and set eggplant aside.
- In a medium size sauce pan at medium-high heat add olive oil with butter till melted and add diced onions. Sate until soft and tender. Add tomatoes, dried basil, oregano, herb di Provence, and garlic. Stir occasionally. Simmer sauce for 25 to 30 minutes.
- Lower heat and add can of tomato sauce. Seasoned with salt and pepper to taste. Cook for another 15 minutes.
- Meanwhile, bring a large pot with salted water to a boil and cook pasta following package instructions or until pasta is al dente.
- Remove pasta from water and incorporate over tomato sauce. Add roasted eggplant and toss all together.
- Sprinkle with Pecorino Romano Cheese, a drizzle of extra virgin oil and serve. Delicious!
Anita’s Healthy and Light Tabbouleh
Ingredients
5 bunches Italian flat leaf Parsley, pre-washed, dried and finely chopped by hand
4 Roma tomatoes, small diced
1 1/2 bunch fresh mint, pre-washed and finely chopped
2 green onions, finely sliced(optional)
2 Tablespoon fine cracked wheat (bulgur), soaked in water for 10 minutes
2-3 Fresh lemons, juiced
1/2 cup Extra Virgin Olive Oil
1 teaspoon Pomegranate Molasses(optional)
1/2 teaspoon salt
1/3 teaspoon fresh finely ground black pepper
Preparation
- Add to a large bowl chopped and dried with clean towel flat leaf parsley.
- Add chopped mint and diced tomatoes.
- Drain bulgur from water and add. Place bowl in the refrigerator for about 10 minutes.
- Remove from fridge. Incorporate extra virgin olive oil, pomegranate molasses and lemon juice. Toss all together.
- Add salt and pepper.
- Ready to serve with romaine lettuce leaves or grape leaves. Enjoy!
Anita’s Rigatoni Pasta with Meat Sauce
Ingredients
1 Pound Rigatoni
1 Pound ground Beef
2 cloves garlic, finely chopped
1 Tablespoon Olive Oil
1/2 Tablespoon Butter
1 Onion, small diced
4 tomatoes, small diced
1 teaspoon dried oregano
1/2 teaspoon cinnamon, ground
1/2 cup white wine
1/2 teaspoon nutmeg, ground
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh Basil leaves, cut in long thin strips
4 Sage leaves, cut in long thin strips
1/3 cup Pecorino Romano Cheese, grated
Preparation
- Prepare a large pot with water with a pinch of salt and set it at low heat.
- Set at medium heat a saucepan with olive oil and add ground meat. Brown meat for 5 to 10 minutes.
- Add chopped garlic and diced onions. Cook for about 3 minutes.
- Add salt, pepper, ground cinnamon, dried oregano, and nutmeg.
- Pour white wine to deglaze the pan and add tomatoes. Stir and let it simmer at low heat for 45 minutes to an hour.
- Higher the heat under salted water pot and let it boil. Add dried pasta and cook until al dente.
- Drop cooked Rigatoni into the meat sauce, add butter and half of fresh basil and sage. Toss gently all together.
- Remove from heat and serve. Sprinkle over the top with rest of the fresh basil, and sage. Top it with grated Pecorino Romano, and a drizzle of extra virgin olive oil. Yum! Enjoy next to our homemade delicious bread ( see recipe).
Anita’s Creamiest and Smoky Eggplant Dip
Ingredients
2 medium size eggplants
1 clove garlic, minced
1 Tablespoon fresh lemon juice
1 1/2 Tablespoon Tahini (sesame paste)
1 teaspoon salt
Preparation
- Place whole unpeeled eggplant over a medium heat gas flame .
- Using tongs utensils turn eggplant on each side till skin is totally blistered and eggplant are soft from the inside.
- Soak eggplants in cold water for about 8 to 10 minutes to cool.
- Remove from water and drain completely.
- Peel eggplants and place in a food processor (if you prefer it creamy),or for more chunky texture: you can make it by hand.
- Pour tahini, lemon juice and garlic over eggplants and seasoned with salt. Process until creamy and all well combined.
- Serve with Extra Virgin Olive Oil. Garnish with parsley and make a rose out of the skin of a tomato to place in the center. Enjoy!
Anita’s Simple Tomato, Cucumber, Avocado Salad
Ingredients
2 cups of cherry tomatoes, cut in half
2-3 Persian cucumbers, diced
1 avocado, diced
3 Tablespoons fresh basil, long thin strips
1 Tablespoon dried mint
3 Tablespoon Extra Virgin Olive Oil
1 Tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon pomegranate molasses
Preparation
- Place cherry tomatoes, diced cucumbers and avocados into a bowl.
- Whisk together extra virgin olive oil, red wine vinegar, and pomegranate molasses. Add salt, freshly ground black pepper, dried mint and mix all together.
- Pour over salad and toss gently. Stack leaves of basil and roll them tightly, then slice them perpendicular to the roll. Sprinkle with fresh basil leaves thin strips. Can be refrigerated one hour before serving. Enjoy!
