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A HEALTHY MEAL PLAN, APPETIZERS

Anita’s Best Baked Polenta Rounds with Mushrooms-Rosemary Ragu

The Ultimate appetizer! Super easy to make with store-bought tubes of polenta. Slice, bake and top with a creamy irresistible delicious mushroom sauce. 

Ingredients

1 pound store bought-tube pre-cooked polenta, sliced in 1/2-inch rounds

1/2-pound White button mushroom(cremini), chopped

1/3 cup Mozzarella cheese, grated

1 onion, small diced

1/3 cup heavy cream

2 cloves garlic, minced

1/3 cup dry white wine

1/3 teaspoon salt

1/8 teaspoon black pepper

A dash of Worcestershire sauce

1 Tablespoon fresh Rosemary, finely chopped

1 Tablespoon butter

3 Tablespoons Extra Virgin olive oil, spray

Preparation

  1. Preheat oven to 425 grades Fahrenheit.
  2. Line a baking tray with foil paper. Spray with olive oil. Lay polenta rounds in a single layer over the baking tray and spray top with olive oil.
  3. While baking for 20 minutes or until top of polenta are slightly golden and crispy, start making Mushroom Ragu: Heat a skillet at medium heat and add butter. Add garlic and onions. Cook for 5 to 7 minutes. Incorporate mushroom and chopped fresh rosemary. Seasoned with salt, and pepper. Cook for 10 minutes and add wine, stir and cook for about 2 minutes. Add Worcestershire sauce and cream. Cook over low heat stirring frequently until sauce has thickened. Set aside.
  4. Remove polenta rounds from oven. Transfer into a platter. Sprinkle each with some mozzarella cheese. Top with warm Mushroom Ragu. Sprinkle the top with some fresh Rosemay leaves. Enjoy!

 

A HEALTHY MEAL PLAN

Anita’s Best Potato-Mushroom Casserole

A hearty, warm side dish for your Thanksgiving table or to enjoy on its own as a vegetarian main dish.

 

Ingredients

4 large potatoes, Yukon gold peeled and cut in large pieces

1 pound of fresh cremini, morel or white mushrooms, pat dry with paper towel and sliced

1 onion, small diced

2 cloves garlic, minced

3 Tablespoons butter

1 Tablespoon Olive Oil

1/4 cup whole milk, warm

1/2 cup bread crumbs

1 extra Tablespoon butter, melted

1/2 cup of Pecorino Romano or Parmesan cheese, grated

1 teaspoon thyme, ground

1/4 teaspoon nutmeg, ground

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

  1. Cook cut potatoes in a large pot in boiling salted water for 25 to 30 minutes or until fork tender. Drain and cover pot with lid to stay warm. Set aside.
  2. Meanwhile, in a large skillet cook in 1 Tablespoon of butter and 1 Tablespoon of olive oil, onions and garlic. Add slice mushrooms, stirring often till tender or liquid is almost dry.
  3. Prepare a buttered 9-by-13-inch baking dish. Preheat oven to 375 grades Fahrenheit.
  4. Seasoned mushrooms with salt, pepper, thyme and nutmeg. Stir well. Set aside.
  5. Transfer warm potatoes to a large bowl. Add warm milk and 2 Tablespoon of butter and mash until smooth.
  6. To assemble, spread half of the mashed potatoes evenly into the prepared buttered baking dish. Sprinkle the mushroom mixture filling over potatoes. Spread the remaining mashed potatoes over the mushrooms layer. Decorate top with back of a fork.

  1. Mix bread crumbs in a little bowl with grated cheese and melted butter.
  2. Top with bread crumbs mixture.
  3. Bake for 35 to 40 minutes or until top is all golden brown and little crispy around the edges. Enjoy!   

 

 

DESSERTS

Anita’s Best Blueberry Banana Cupcakes with Blueberry Cream Cheese Frosting

Ingredients for Blueberry-Banana Cupcakes Batter (12-14 cupcakes)

1/2 cup coconut flour

1 cup cake flour

1/2 cup whole wheat flour

2 eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon coconut extract

4 ripe bananas, 2 of them caramelized and mashed for batter

1/2 cup coconut milk

1/2 cup brown sugar

2 cups fresh blueberry, puree

1/4 cup coconut oil

Preparation for Caramelized Bananas

  1. Use a large skillet and cook at medium heat 2 Tablespoon of butter. Add 2 Tablespoons of brown sugar. Heat until dissolve and add ripe sliced bananas until caramelized. Remove from heat and mash half of them for the batter. 2.  Rest of caramelized sliced bananas leave for garnish.

 

Preparation for Blueberry Puree

  1. Cook blueberry with 2 Tablespoons of white sugar until soft and add the juice of 1/2 of a lemon. Smash and strain. Keep puree on the side. Half for icing and the rest to incorporate into the batter.

 

Preparation for Cupcakes Batter:

  1. Preheat oven to 350 grades Fahrenheit. Sift whole wheat flour, coconut flour, baking powder and baking soda. Incorporate cake flour and brown sugar. Set aside.
  2. Using a stand mixer beat coconut oil and eggs, one at a time, until smooth. Add 2/4 mashed bananas, 1/2 of the blueberry puree into the mix. Stir well till combined. Incorporate coconut extract.
  3. Gradually add sifted flours. Add coconut milk. Mix well.
  4. Fill cupcake liners with batter around 3/4 way up. Bake for about 20-25 minutes until lightly brown. Check the inside with a toothpick for doneness.
  5. Place in cooling rack. Meanwhile, prepare Blueberry Cream Cheese Frosting: Use 1 cup of heavy cream. Beat using a hand mixer on high until fluffy and add 1/2 cup of softened room temperature cream cheese. Add 2-3 cups of powder sugar. Fold in blueberry puree until well combined. Swirl around frosting using a pastry bag.
  6. Top each cupcake with a fresh blueberry and left caramelized bananas. Also, could decorate them with sugar candy swirls. (See my recipe on my site New Year Caramel Candy Cake)

 

 

Enjoy this full of flavor Best Ever Blueberry-Banana Cupcake!

 

 

 

 

 

 

 

 

 

A HEALTHY MEAL PLAN, MEDITERANIAN DISHES

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

  1. 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.
  2. 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.
  3. Bake for about 30-35 minutes until fork tender. Remove from oven and set aside.
  4. 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.

 

 

 

DESSERTS

Anita’s 4Th of July Delicious Homemade Vanilla Pudding with Berries

Ingredients

4 cups whole milk

4 egg yolks

1 cup sugar

4-5 Tablespoons cornstarch

1 teaspoon vanilla extract or paste

1 tablespoon butter

Preparation

  1. Use a small bowl, whisk together 1 cup of milk with cornstarch. Set aside.
  2. Whisk the 3 cups remaining of milk with sugar. Heat it over medium heat just before the boiling point.
  3. Whisk apart the egg yolks in a bowl. Pour slowly 1 cup of the hot milk over egg whisking constantly. Add slowly this mixture back into the pot with the warm milk. Pour cornstarch mixture over and keep whisking until thickened.
  4. Remove from heat. Add butter and vanilla. Mix all. Spread pudding in the bottom of a glass pan.
  5. Arrange fruits of your favor. Place to chill in fridge for about 2 hours. Enjoy!

 

 

MEDITERANIAN DISHES, WARM TO THE HEART STEWS

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

  1. Use a large skillet and heat oil over medium heat. Add onions, garlic and potato, until soft and tender.
  2. Add crushed tomatoes. Seasoned with salt, pepper, red pepper flakes, oregano, and paprika.
  3. 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.
  4. 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.
  5. 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 :)!

 

 

 

COOK FOR A CROWD, MEDITERANIAN DISHES, MY CHILDREN'S FAVORITES

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

  1. 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.
  2. 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.
  3. Cover pot and reduce heat to low. Simmer for about 3 to 4 hours until meat is completely tender.
  4. Remove meat from broth. Put broth aside.  Use two forks to shred meat. Set aside.

Preparation for the Rice

  1. 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.
  2. Add 4 1/2 cups of leftover meat broth. and raise heat to high. Add salt, pepper, nutmeg and seven spice. Stir.
  3. Once it starts to boil, lower the heat. Cover the pot. Simmer for 25-30 minutes.
  4. Transfer the cooked pulled meat to a center of a platter.
  5. Fluff the rice while warm and place it around the pulled meat.
  6. Sprinkle toasted almonds, dried cranberries, and raisins around meat over rice.
  7. Enjoy!
FAST AND EASY SIDE DISHES, MY CHILDREN'S FAVORITES

Anita’s Creamy-Dreamy Broccoli Soup

Smooth and creamy without the heavy cream!

Ingredients

5 cups of broccoli florets

2 garlic cloves, minced

1 onion, diced

2 cups vegetable broth or chicken broth

2 potatoes, diced

1 cup sharp cheddar cheese, shredded

1 cup whole milk

2 Tablespoon butter

1/2 teaspoon nutmeg, ground

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation

  1. Use a large pot and heat over medium high heat and melt butter. Sauté the onions until softened. Incorporate minced garlic. 
  2. Add potatoes and broccoli. 
  3. Seasoned with salt, pepper and nutmeg.
  4. Cook for 5 to 10 minutes. Add broth. 
  5. Bring it to a simmer uncovered, then place lid on pot. Lower heat and cook for about 30 minutes until broccoli and potatoes are tender.
  6. Add milk and simmer for additional 5 minutes.
  7. Turn stove off. Use a hand blender and puree until smooth.       
  8. Add cheese while hot and mix.  Ready to serve and warm your soul up. Enjoy!

 


 

FAST AND EASY SIDE DISHES, SALADS

Anita’s Light and Delicious Tuna-Stuffed Tomato

So flavorful, healthier and perfect as a summer side dish. Enjoy!

Ingredients

3 5-ounces cans white albacore tuna in water, drained

1/2 red onion, finely minced

3 celery stalks, finely minced

2 Tablespoon of caper brine

1 Tablespoon of capers, minced

1 Tablespoon of fresh lemon juice

1 Tablespoon of mayonnaise

2 Tablespoons of Plain Yogurt

1/2 teaspoon salt

1/3 teaspoon black pepper

Preparation

  1. Use a large bowl, whisk together mayonnaise, lemon juice, yogurt, caper brine, salt and pepper.
  2. Add the drained tuna, celery, capers, and red onions. Stir until well combined.
  3. Serve inside a beefy big tomato, make it in an Olive bread (see my site for recipe) sandwich, tuna melt or enjoy on its own over a healthy delicious spinach salad with balsamic glaze.