Browsing Category MEDITERANIAN DISHES
Anita’s Delicious Rigatoni Pasta with Sausage and Beef Bolognese Sauce
Ingredients
1 pound (16 ounces) Rigatoni Pasta, cooked to package instructions.
3 Tablespoon Olive Oil
1 Tablespoon butter
1/2-pound Spicy Italian Sausage, casing removed.
1/2 -pound ground meat
1 onion, small diced
4 cloves garlic, minced
5 fresh Roma tomato, diced
2 sprig fresh thyme
2-3 Tablespoon tomato paste
1/3 cup red wine
Salt and Pepper to taste
1/2 cup Pecorino Romano, grated for garnish
1/2 cup of tomato sauce
Preparation
- Boil water and cook pasta al dente. Remove water and save 1/2 cup of pasta water. Set cooked pasta aside.
- Use a large saucepan and over medium heat, heat olive oil and butter. Add ground meat and cook for about 5 minutes.
- Incorporate sausage and cook through for 5 to 7 minutes. Season with salt and pepper. Stir in onions and garlic and continue cooking until soft and tender.
- Add in fresh diced tomatoes, tomato paste, red wine, tomato sauce, fresh thyme leaves, and pasta water. Bring to a simmer, stirring occasionally.
- Lower heat and keep simmering until sauce have thickened. Pour sauce over cooked pasta and mix till well incorporated. Sauce can be kept in freezer into a glass safe container, until ready to use.
- Serve and garnish with grated cheese. Enjoy!
Anita’s Italian Turkey Sausage Stuffed Zucchini Boats
Ingredients
6-8 medium zucchini
1 can petit tomatoes, rinsed
1-pound Italian turkey sausage, casing removed
2 cloves garlic, minced
1 Tablespoon oregano, dried
1 Tablespoon basil, dried
1 Tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup part-skim mozzarella cheese and cheddar cheese, shredded
3 Tablespoon olive oil
Preparation
- Preheat oven to 375 grades Fahrenheit. Cut each zucchini lengthwise in 3 slices. Place zucchini slices over a baking tray lined with foil. Grease it with olive oil first.
- Sprinkle with some salt, pepper, 1/2 Tablespoon of each for dried oregano, dried basil and Italian seasoning. Drizzle some olive oil over the zucchini boats. Meanwhile, start making the sausage stuffing.
- Bake for about 30-35 minutes until fork tender. Remove from oven and set aside.
- Use a large skillet, cook turkey Italian sausage until slightly brown. Add minced garlic, rinsed can of tomato diced and season with rest of the dried oregano, basil and Italian sausage. Salt and pepper for extra seasoning, if like. Let it simmer for about 10 minutes. Set aside.
5. Stuff each zucchini boat with sausage mix. Sprinkle with shredded mozzarella-cheddar cheese. Bake uncovered again for about 5-7 minutes until cheese is melted.
6. Enjoy on its own or next to rice.
Anita’s Irresistible Cioppino -Seafood Stew
Ingredients
1-pound mussels, scrubbed
1/2-pound small scallops
1-pound shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 potato, diced
1 cup dry white wine
3 cups crushed tomato
1 cup clam juice
2 1/2 cup vegetable or fish broth
1/3 cup fresh lime juice or lemon juice
1/3 cup fresh parsley, chopped
1 teaspoon oregano, dried
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
wedges of lime or lemon for serving
Preparation
- Use a large skillet and heat oil over medium heat. Add onions, garlic and potato, until soft and tender.
- Add crushed tomatoes. Seasoned with salt, pepper, red pepper flakes, oregano, and paprika.
- Add clams and stir. Add clam juice. Cook for 3 minutes. Add shrimps and scallops. Cover with fish or vegetable broth, and let it simmer for about 5 to 8 minutes.
- Lower heat and drizzle with wine. Simmer again stirring occasionally for 15 minutes, until clams open and rest of seafood is cooked. Discard any un-opened clams.
- Turn off heat and add in lime juice. Top with chopped fresh parsley leaves. Ooops, I missed the toasted piece of bread. Enjoy with extra wedges of lime :)!
Anita’s Delicious Toasted Almond Rice with Golden Raisins and Tender Pulled Beef
Authentic Lebanese Rice and meat dish perfumed with original warm spices. Perfect for any celebration!
Ingredients for Pulled Beef or Lamb with Rice
4 lb. chuck roast (boneless), cut in thick pieces
3 Tablespoons red wine vinegar
2 Tablespoon olive oil
2 teaspoons garlic, minced
1 teaspoon cumin, ground
1 teaspoon cinnamon, ground
2 bay leaves
8 cups of water, for meat
1 teaspoon salt
1 teaspoon black pepper
2 cardamon pods
2 Tablespoons butter
1/4 cup blanched toasted almond halves
1/2 cup green raisins
1/3 cup dried cranberries
1/2 teaspoon seven spice
1/2 teaspoon nutmeg, ground
2 1/2 cups basmati rice
Preparation for the Pulled Beef or Lamb
- Clean your meat under cold water. Pat dry with towel paper. Transfer meat to a large pot when they can lay flat. Cover pot with 8 cups of water.
- Cook over medium-high heat. Remove the scum out when it starts boiling. Add 1 teaspoon cinnamon, cumin, cardamon pods, minced garlic, red wine vinegar, and bay leaves.
- Cover pot and reduce heat to low. Simmer for about 3 to 4 hours until meat is completely tender.
- Remove meat from broth. Put broth aside. Use two forks to shred meat. Set aside.
Preparation for the Rice
- Heat the butter and olive oil on low and add slivered almonds till golden brown. Remove and set aside. Add 2 1/2 cups of rice to the same pot and toast for 2 minutes.
- Add 4 1/2 cups of leftover meat broth. and raise heat to high. Add salt, pepper, nutmeg and seven spice. Stir.
- Once it starts to boil, lower the heat. Cover the pot. Simmer for 25-30 minutes.
- Transfer the cooked pulled meat to a center of a platter.
- Fluff the rice while warm and place it around the pulled meat.
- Sprinkle toasted almonds, dried cranberries, and raisins around meat over rice.
- Enjoy!
Anita’s Best Funghetto Pasta type (Mushroom style) in Creamy Vodka Sauce
Ingredients:
1 (17.6 ounces) Italian Mushroom style Pasta or any of your choice
Pecorino Romano cheese, shaved
2 Tablespoon Extra Virgen Olive Oil
Fresh oregano leaves, (optional)
1 teaspoon salt
Preparation
- Bring a large pot of well salted water to a boil and cook pasta according to package instructions or till al dente
- Reserve some of the pasta water (1 cup) to incorporate into your vodka sauce if needed to thin it up.
- Drain pasta, drizzle it with olive oil. Mix with Vodka Sauce (see recipe on my site
- Sprinkle with some shaved Pecorino Romano cheese and fresh oregano leaves on top.
Mushroom Style (Funghetto) pasta
Anita’s Angel Hair Pasta with Sage Butter
A very satisfying and delicious family dinner cooked in no time!
Ingredients
1 Pound angel hair pasta, cooked to package directions till al dente
2 cups cherry tomatoes, cut in half
1 Tablespoon extra-virgin olive oil
8 fresh leaves of Sage, minced
4 cloves of garlic, minced
1/4 teaspoon red pepper flakes
zest of lemon
1 teaspoon salt
1 Tablespoon salt for pasta water
1/2 teaspoon black pepper
1/4 cup butter
Pecorino Romano cheese, grated
Preparation
- Cook pasta as directed on package with a Tablespoon of salt in the water. Drain, drizzle with olive oil and set aside.
- Add butter to a large skillet and sauté minced sage for about 2 minutes at low heat until butter gets foamy with golden brown color. Add garlic and cook for an extra two minutes.
- Incorporate cherry tomatoes. Seasoned with crash pepper, salt and black pepper.
- Add cooked pasta to the skillet and toss all ingredients together. Sprinkle with Pecorino Romano and zest of a lemon. Serve and enjoy!
Anita’s Delicious Eggplant Parmesan
Ingredients:
4 large, unpeeled eggplant, sliced 1/3 inch thick
4 Tablespoons Extra Virgin Olive Oil
2 garlic cloves, minced
24 ounces crushed tomatoes
1 cup mozzarella, shredded
1 medium onion, diced
1 teaspoon oregano, dried
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon, salt
1/2 teaspoon crushed red pepper
1/4 cup fresh basil leaves, julienned cut, some in whole for top
1 teaspoon butter, to grease pan
Topping:
1/4 cup fresh parsley, minced
2 Tablespoons Olive Oil
1 1/2 cup breadcrumbs of a French baguette
1/4 cup Parmesan Cheese, grated
Place all ingredients in food processor. Pulse couple times to combine.
Preparation
- Preheat oven to 425 grades Farenheit. Place eggplant in one layer on 2 or three large sheet pans brushed with olive oil. Brush top of eggplants too with olive oil
- Sprinkle some salt, pepper, and 1/4 teaspoon oregano over eggplants. Roast for 15 to 20 minutes until tender and golden. Remove and set aside.
- Use a 10×14 inch baking dish greased with butter for assembling Eggplant Parmigiana later. Set aside.
- Meanwhile make Marinara Sauce: Over medium heat add 2 Tablespoons of olive oil to a saucepan. Heat oil and add diced onions and garlic. Cook until soft for about 3 to 4 minutes. Add crushed tomatoes, salt, pepper, crushed red pepper, and dried oregano.
5. Let it simmer partially cover for about 10 to 15 minutes. Reduce heat and add fresh julienne basil leaves. Remove from heat.
Assembling Eggplant Parmesan
Lower heat to 350 grades Fahrenheit. Spread a third of Marinara Sauce on bottom of 10×14 inch baking dish. Arrange third of the roasted eggplants over sauce. Sprinkle with 1/3 of the grated mozzarella. Arrange second layer of roasted eggplant, top with sauce and mozzarella cheese. Repeat again. Add mixed bread topping evenly. Bake uncovered for 30 to 35 minutes until top is crispy and golden brown. Remove from oven. Sprinkle with some basil leaves. Allow to cool for about 10 minutes. Serve and enjoy!
Anita’s Delicious Tomato stuffed with Homemade Pesto Gnocchi
Ingredients for the Easy Pesto Gnocchi
1 16 ounces package gnocchi or (made them from scratch, see my site for the recipe)
3 Tablespoon Homemade Pesto (see recipe on my site) or store-bought pesto
1 cup heavy cream
1 Tablespoon cream cheese
1 Tablespoon extra virgin olive oil
10 fresh basil leaves
- Cook gnocchi according to package instructions. Rinse and set aside.
- Use a deep large pan and add gnocchi. At medium heat , pour heavy cream and let it simmer for two to three minutes until thick and creamy. Add pesto, cream cheese and stir until well incorporated. Remove pan from heat. Drizzle with olive oil and mix. Set aside.
How to Stuffed the Tomatoes and Preparation
6 to 8 large tomatoes cut tops, and hollow out insides. Keep tops.
- Preheat oven to 400 grades Fahrenheit. Place upside down tomatoes over a greased baking pan with 1 Tablespoon of olive oil. Bake for about 8-10 minutes till tomatoes are little tender but still firm. Set aside.
- Place gnocchi into tomatoes . Add extra grated parmesan cheese over the top. Place them back into the preheated oven for about 2 to 3 minutes.
- Remove from oven and garnish with fresh basil leaves. 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 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!
