ArcaMax Recipes for November 27, 2009 _______________________________________ Appetizer _______________________________________ Chicken Sate 2 pounds boneless chicken cut into 1 inch pieces One third cup orange juice 3 Tbsp. soy sauce 2 cloves garlic, minced 1 Tbsp. Sesame oil 2 Tbsp. extra virgin olive oil One half tsp. ground ginger Combine all ingredients and allow chicken to marinate for several hours or overnight. Place chicken on skewers and bake in the oven for 15 minutes at 425 degrees or grill over medium heat until chicken is done. Serve with sauce recipe to follow. Dipping Sauce One third cup smooth peanut butter 2 Tbsp. soy sauce 1 clove garlic, minced 2 tsp. brown sugar 1 Tbsp. green onions, finely chopped One third cup coconut milk Combine all ingredients in a small saucepan and simmer for several minutes to allow flavors to blend. The Skinny: Use skinless chicken, low fat peanut putter and low sodium soy sauce (not for skinny purposes but to reduce your sodium intake) _______________________________________ Salad _______________________________________ Watercress and Endive Salad with Orange Vinaigrette 3 cups watercress, washed with large stems removed 3 cups Endive, washed and sliced 1 cucumber, sliced 1 tomato, chopped 1 red onion, sliced One quarter cup white wine vinegar One third cup fresh orange juice Two thirds cup olive oil One half tsp. dry mustard 1 tsp. dried tarragon Salt and pepper to taste Combine first 5 ingredients together in a large bowl and toss. Combine last six ingredients in a cruet and shake well. Pour dressing over salad and toss just before serving. The Skinny: Use reduced sugar orange juice. _______________________________________ Main Course _______________________________________ Shrimp Stir-Fry One quarter cup olive oil 6 cloves garlic, minced 1 tsp. paprika 1 tsp. ground cumin Juice from 1 orange 1 Tbsp. orange zest 1 Tbsp. lemon zest 3 pounds shrimp, peeled Juice of 1 lemon One third cup cilantro, finely chopped Heat oil in a skillet, add garlic and stir-fry until garlic begins to turn brown; reduce heat. Add paprika, cumin, orange juice, orange and lemon zest and stir for 1 minute. Add shrimp and cook until shrimp turns pink. Sprinkle with lemon juice and cilantro and serve with hot rice or pasta. The Skinny: Serve with steamed vegetables instead of rice or pasta. _______________________________________ Dessert _______________________________________ Apple Apricot Pie 1 9-inch pie crust 4 fresh apricots, cored and sliced 3 Granny Smith apples, cored and sliced Three quarters cup sugar 1 tsp. cinnamon 3 Tbsp. flour 2 Tbsp. lemon juice One half tsp. nutmeg Crumb topping Two thirds cup flour 1 tsp. cinnamon One quarter cup brown sugar 2 Tbsp. lemon juice One quarter cup butter, melted Combine all pie ingredients in a large bowl and mix well. Place in piecrust and bake at 350 degrees for 30 minutes. Combine crumb- topping ingredients, except for butter, and mix to form a crumb-like consistency. Sprinkle over pie and pour melted butter on top of the pie. Bake an additional 30 minutes at 350 degrees. The Skinny: Use your favorite sugar substitutes. _______________________________________ Grocery List _______________________________________ 2 pounds boneless chicken cut into 1 inch pieces 1 cup fresh orange juice 5 Tbsp. soy sauce 9 cloves garlic 1 Tbsp. Sesame oil 1 and one quarter cup extra virgin olive oil One half tsp. ground ginger One third cup smooth peanut butter 1 Tbsp. green onions, finely chopped One third cup coconut milk 3 cups watercress 3 cups Endive 1 cucumber 1 tomato 1 red onion One quarter cup white wine vinegar One half tsp. dry mustard 1 tsp. dried tarragon 3 pounds shrimp 1 tsp. paprika 1 tsp. ground cumin One quarter cup fresh lemon juice 1 Tbsp. orange zest 1 Tbsp. lemon zest One third cup cilantro, finely chopped 1 9-inch pie crust 4 fresh apricots 3 Granny Smith apples Three quarters cup sugar 1 tsp. cinnamon 3 Tbsp. flour One half tsp. nutmeg Two thirds cup flour 1 tsp. cinnamon One half cup brown sugar One quarter cup butter (c) 2008 ArcaMax Publishing