ArcaMax Recipes for January 15, 2010 _______________________________________ Appetizer _______________________________________ Fruit and Cheese Spread One quarter cup dried apricots, chopped 1 cup boiling water 4 cups Monterey jack cheese, shredded 1 8-oz. package cream cheese, softened One quarter tsp. seasoned salt One third cup milk One quarter cup dates, chopped One half cup walnuts Place apricots in boiling water for 30 minutes, drain off water. Combine cheeses, salt and milk and beat with a hand mixer until smooth. Stir in apricots, dates and walnuts. Line a 1-quart mold with plastic wrap and place mixture in mold. Refrigerate for several hours before serving. Remove from mold and serve with assorted crackers. The Skinny: Use light cheeses and low fat milk. _______________________________________ Main Course _______________________________________ Grilled Lamb Burgers 2 pounds ground lamb 1 cup onion, chopped One third cup fresh cilantro, chopped One third cup fresh parsley, chopped 2 Tbsp. fresh mint, chopped 1 tsp. ground allspice 1 tsp. ground cumin Salt and pepper to taste Combine all ingredients in a large bowl and mix well. Shape into 8 patties and grill over medium-hot coals for 7 - 8 minutes per side or until meat is on longer pink. Serve with cucumber-yogurt sauce. The Skinny: Not much room for improvement. Cucumber Yogurt Sauce 1 16-oz. container plain yogurt 1 large cucumber, peeled, seeded and diced 2 garlic cloves, minced 1 Tbsp. olive oil 2 Tbsp. lemon juice 1 Tbsp. fresh dill, chopped Salt and pepper to taste Combine all ingredients in a bowl and mix well. Chill for 1 hour before serving. The Skinny: Use fat free yogurt. Cucumber Tomato Salad One half cup white vinegar One quarter cup olive oil 3 Tbsp. sugar One quarter cup fresh mint, chopped Salt and pepper to taste 2 cucumbers, peeled and sliced 3 tomatoes cut into wedges 1 red onion, thinly sliced Combine first five ingredients in a salad cruet and shake well. Combine last three ingredients and toss. Pour vinegar/oil mixture over salad and toss to coat. The Skinny: Not much room for improvement. A little crushed garlic would be good in the dressing. Green Beans with Basil Vinaigrette 2 pounds fresh green beans, washed and trimmed One quarter cup red wine vinegar One quarter cup olive oil 1 Tbsp. fresh basil, chopped 1 tsp. Dijon mustard 1 tsp. sugar Salt and pepper to taste 1 small sweet onion, sliced One third cup sliced almonds Place beans in a large pot and pour in just enough water to cover. Bring to a boil and cook for 8 - 10 minutes or until beans are crisp- tender. Meanwhile mix together vinegar and next five ingredients and mix well. When beans are done combine with onion and pour vinegar mixture over, then toss to coat and sprinkle with almonds. The Skinny: We are on a roll here. _______________________________________ Dessert _______________________________________ Apricot Pear Parfaits 6 firm ripe pears, peeled and coarsely chopped 5 oz. dried apricots One quarter cup fresh ginger, peeled and grated One half cup water One quarter cup sugar 1 tsp lemon zest Juice from 1 lemon 1 cinnamon stick 1 Tbsp. lemon juice 1 8-oz. container nonfat vanilla yogurt Place 4 of the pears, apricots, ginger, water, sugar, lemon zest, lemon juice and cinnamon stick in a saucepan and simmer for about 20 minutes until pears are tender. Meanwhile toss reaming two pears in 1 tablespoon of lemon juice and reserve. Remove cinnamon stick from pear/apricot mixture, place mixture in a food processor and process briefly. Allow sauce to cool and then place one quarter cup of mixture into parfaits glasses followed by one quarter cup yogurt and one quarter cup pear mixture. Top with remaining pears and serve. The Skinny: Use your favorite sugar substitute. _______________________________________ Grocery List _______________________________________ One quarter cup dried apricots, chopped 4 cups Monterey jack cheese, shredded 1 8-oz. package cream cheese One quarter tsp. seasoned salt One third cup milk One quarter cup dates, chopped One half cup walnuts 2 pounds ground lamb 1 cup onion, chopped One third cup fresh cilantro, chopped One third cup fresh parsley, chopped 2 Tbsp. and one quarter cup fresh mint, chopped 1 tsp. ground allspice 1 tsp. ground cumin 1 16-oz. container plain yogurt 3 large cucumbers 2 garlic cloves 1 Tbsp. and one half cup olive oil 3 Tbsp. lemon juice 1 Tbsp. fresh dill, chopped One half cup white vinegar One half cup sugar 3 tomatoes cut into wedges 1 red onion 2 pounds fresh green beans One quarter cup red wine vinegar 1 Tbsp. fresh basil, chopped 1 tsp. Dijon mustard 1 small sweet onion One third cup sliced almonds 6 firm ripe pears 5 oz. dried apricots One quarter cup fresh ginger 1 tsp. lemon zest Juice from 1 lemon 1 cinnamon stick 1 8-oz. container nonfat vanilla yogurt (c) 2010 ArcaMax Publishing