ArcaMax Recipes for December 25, 2009 Spinach Salad Sicilian Pasta New Years Day Black-eyed Peas We hope you enjoy this menu that serves 6 to 8 and have a Happy New Year. _______________________________________ Starter _______________________________________ Spinach Salad 2 Tbsp. butter or olive oil (or combination) 1 cup onion, chopped 6 small Portabella mushrooms sliced thin 2 pears chopped 2 tomatoes sliced into wedges then cut in half (bite size pieces) 2 Tbsp. fresh lemon juice 10 fresh oregano leaves 1 tsp. thyme 1 tsp. dried basil One quarter cup dry white wine Fresh Spinach, enough for 6 to 8 servings One half cup real bacon bits Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits. The Skinny: Not much room for improvement here. _______________________________________ Main Course _______________________________________ Sicilian Pasta 1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces) 4 cloves garlic One half cup olive oil 1 tsp. dried basil 3 Tbsp. fresh parsley, chopped 1 14-oz. can diced tomatoes, drained Hot pepper flakes to taste 1 small jar capers, drained 1 pound linguine Fresh grated Parmesan cheese Cook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sauce, sprinkle generously with fresh Parmesan cheese and toss to completely coat pasta with sauce and cheese. Serve immediately. The Skinny: Be careful of how much of the red pepper flakes you use. Some guests or small children may not like the heat. New Years Day Black-eyed Peas 1 and one half cups chopped onion 1 and one half cups chopped celery 3 16-oz. cans black-eyed peas 1 16-oz. can chopped tomatoes One half cup real bacon bits or one half cup of the Smithfield Ham, chopped 1 clove garlic minced Salt and Pepper to taste Saute onion and celery until tender. Combine with black-eyed peas, tomatoes, bacon bits or ham, garlic, salt and pepper in baking dish. Bake for 30 minutes at 325 degrees. The Skinny: This menu is good as is. _______________________________________ Dessert _______________________________________ Cream Cheese Pie 8 oz. cream cheese 1 can sweetened condensed milk One quarter cup lemon juice 1 tsp. vanilla extract 1 9-inch graham cracker crust Combine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours. The Skinny: Use light cream cheese and fat free condensed milk. _______________________________________ Grocery List _______________________________________ 2 Tbsp. butter or olive oil (or combination) 6 small Portabella mushrooms sliced thin 2 pears chopped 2 tomatoes sliced into wedges then cut in half (bite size pieces) One quarter cup and 2 Tbsp. fresh lemon juice 10 fresh oregano leaves 1 tsp. thyme 2 tsp. dried basil One quarter cup dry white wine Fresh Spinach, enough for 6 to 8 servings One half cup real bacon bits 1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces) 5 cloves garlic One half cup olive oil 3 Tbsp. fresh parsley, chopped 1 14-oz. can diced tomatoes Hot pepper flakes to taste 1 small jar capers 1 pound linguine Fresh grated Parmesan cheese 2 and one half cups chopped onion 1 and one half cups chopped celery 3 16-oz. cans black-eyed peas 1 16-oz. can chopped tomatoes One half cup real bacon bits or one half cup of the Smithfield Ham, chopped 8 oz. cream cheese 1 can sweetened condensed milk 1 tsp. vanilla extract 1 9-inch graham cracker crust (c) Copyright 1996-2008 ArcaMax Publishing, Inc. All rights reserved.