ArcaMax Recipes for November 13, 2009








 
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Beverage
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Hot Spiced Tea

6 cups water
12 whole cloves
6 tea bags
2 cups pineapple juice
Juice of 2 lemons
Grated lemon rind from 1 lemon
1 cup fresh orange juice
1 Tbsp. grated orange rind
1 tsp. ground cinnamon
1 cup granulated sugar (or to taste)

Bring water to a boil and add cloves. Allow to simmer for 10 minutes. 
Add tea bags and allow to steep for 15 minutes. Remove tea bags and 
cloves and add remaining ingredients. Serve warm.

The Skinny:  Use your favorite sugar substitute.
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Main Course
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Asparagus Omelets

24 eggs
1 and one half cups water
One third cup real bacon pieces
2 cups grated cheddar cheese
One half cup onion, chopped
32 small asparagus spears, cut into one inch pieces and blanched in
 boiling water
Salt and pepper to taste

Separate egg whites from yolks.  Reserve the yolks for later use.  
Pour the egg whites into a bowl and beat until frothy. Add about 1 
and one half cups water to make the mixture runny.  Add bacon, 
cheese and onion and mix well.  Add salt and pepper to taste.  Bend 
each asparagus stalk until it breaks and discard the tough stalk 
end.  Cut the other ends into 1-inch pieces.  Blanche asparagus 
pieces in a pot of boiling water for just a couple of minutes so 
they are still crisp/tender.  Drain asparagus and fill the pot with 
cold water to stop the cooking process.  Heat a 9-inch skillet over 
medium heat.  When skillet nice and warm, spray with non-stick spray 
and add a small amount of the omelet mixture, depending on how many 
omelets you plan to make.  Add 4 to 5 pieces of the asparagus into 
the omelet mixture in the pan.  Cover the pan with a lid and cook 
for about 3 - 5 minutes depending on the heat of the stove.  Lift 
lid to check the omelet; it should be nice and puffy and starting to 
firm up but still a little moist on top.  Fold omelet in half with a 
spatula and continue to cook, flipping occasionally, until the 
entire omelet has firmed up.  Repeat for each omelet.

The Skinny:   We use only the egg whites with this recipe so it is a 
little more healthful than the entire egg.  

Smithfield Ham Hash

One half cup butter
1 onion, chopped
2 and one half cups finely chopped Smithfield Ham
2 and one half cups diced and boiled potatoes
Salt and pepper to taste

Melt one quarter cup of butter in a pan, add onion and saute until 
onion is tender.  Combine onion, Smithfield Ham, potatoes and salt 
and pepper in a bowl and mix well.  Melt remaining one quarter cup 
of butter in pan and spread out the hash mixture in the pan.  Cook 
over medium heat until brown on the bottom.  Turn hash over and cook 
on the other side until brown.  The hash should have a nice brown 
crust on both sides when done.

The Skinny:  Not much you can do to change this recipe.
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Dessert
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Citrus Salad

2 pink grapefruit, peeled and sectioned
4 oranges, peeled and sectioned
2 papayas, peeled and sliced
1 avocado, peeled and sliced
1 cup fresh berries, like strawberries, blueberries or raspberries
One half cup poppy seed dressing (already prepared)
One third cup slivered almonds

Combine all fruit in a large bowl and drizzle dressing over top and 
toss. Sprinkle with slivered almonds.

The Skinny:  Again, not much room for improvement.
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Grocery List
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12 whole cloves
6 tea bags
2 cups pineapple juice
Juice of 2 lemons
Grated lemon rind from 1 lemon
1 cup fresh orange juice
1 Tbsp. grated orange rind
1 tsp. ground cinnamon
1 cup granulated sugar (or to taste)
24 eggs
One third cup real bacon pieces
2 cups grated cheddar cheese
2 onions
32 small asparagus spears, cut into one inch pieces and blanched in 
boiling water
One half cup butter
2 and one half cups finely chopped Smithfield Ham
2 and one half cups diced and boiled potatoes
2 pink grapefruit, peeled and sectioned
4 oranges, peeled and sectioned
2 papayas, peeled and sliced
1 avocado, peeled and sliced
1 cup fresh berries, like strawberries, blueberries or raspberries
One half cup poppy seed dressing (already prepared)
One third cup slivered almonds





(c) 2009 ArcaMax Publishing