ArcaMax Recipes for February 5, 2010 _______________________________________ Appetizer _______________________________________ Avocado Mousse 3 large avocados, peeled and pitted 2 cups sour cream 2 cloves garlic One quarter cup green onion, chopped One quarter cup fresh cilantro One half tsp. chili powder One half tsp. ground cumin One half tsp. salt Juice of 1 lime One third cup chicken broth or dry white wine 2 envelopes unflavored gelatin Place first 9 ingredients in a blender or food processor and blend until smooth. Heat chicken broth or wine and dissolve gelatin envelopes in liquid. Add to avocado mixture and blend. Grease an 8-cup mold and line with plastic wrap. Pour mixture in mold and refrigerate for several hours or until set. Serve with tortilla chips and/or crackers. The Skinny: Use light sour cream and fat free chicken broth or alcohol free white wine. Avocados contain a lot of fat but it is supposed to be the good kind of fat. _______________________________________ Main Course _______________________________________ Shrimp Enchiladas 2 pounds medium shrimp 2 10-oz. cans cream of shrimp soup 1 cup salsa (use your favorite) 1 cup sour cream 2 cups Monterey Jack cheese, grated One quarter cup fresh cilantro, chopped One quarter cup shallots, peeled and chopped One half tsp. ground cumin 1 tsp. chili powder 1 Tbsp. lemon juice 8 flour tortillas Boil shrimp until they just turn pink, allow to cool. When shrimp are cooled peel them. Combine 1 can of cream of shrimp soup, salsa, sour cream, 1 cup of the Monterey Jack cheese, cilantro, shallots, cumin, chili powder and lemon juice in a saucepan and heat thoroughly. Add shrimp and heat for a couple more minutes. In a separate pan heat the other can of cream of shrimp soup and 1 cup of Monterey Jack cheese until cheese melts. Warm tortillas by placing them in a warm oven for several minutes. Place about one quarter cup shrimp mixture on each tortilla and roll up. Place tortillas in a baking dish and pour soup and cheese mixture over them. Bake in a 350-degree oven for about 25 minutes. The Skinny: Use a reduced fat cream of shrimp soup if you can find it. Use low fat sour cream and low fat cheese. Use fat free tortillas; we have used them often and they are very good. Spicy Mexican Salad 1 head Romaine lettuce, torn into bite-sized pieces 1 small red onion, sliced 1 pint cherry tomatoes 1 avocado, peeled pitted and diced 1 seedless cucumber, sliced 2 oranges, peeled and sliced One half cup goat cheese, crumbled One third cup olive oil One half cup orange juice 2 serrano chiles, chopped 1 Tbsp. orange zest 1 tsp. ground coriander Combine first 7 ingredients in a large bowl and toss. Combine last 5 ingredients in a cruet and shake well to make dressing. Just before serving, dressing pour over salad and toss. The Skinny: Not much you can do here. The goat cheese is lower in fat than most other cheeses. _______________________________________ Dessert _______________________________________ Mangos and Berries with Kahlua Sauce. 1 pint strawberries, washed and hulled 1 pint raspberries, washed 1 pint blackberries or blueberries, washed One third cup sugar One half cup Kahlua or other coffee flavored liqueur 4 mangos, peeled and diced Combine all berries, sugar and Kahlua in a blender and blend until smooth. Place individual serving of mangoes in a dessert bowl or parfait glass and pour berry mixture over them. Serve chilled. The Skinny: Use your favorite sugar substitute. If you cannot tolerate alcohol then leave out the liqueur. _______________________________________ Grocery List _______________________________________ 4 large avocados 2 cups sour cream 2 cloves garlic One quarter cup green onion, chopped One quarter cup fresh cilantro One half tsp. chili powder One half tsp. ground cumin One half tsp. salt Juice of 1 lime One third cup chicken broth or dry white wine 2 envelopes unflavored gelatin 2 pounds medium shrimp 2 10-oz. cans cream of shrimp soup 1 cup salsa (use your favorite) 1 cup sour cream 2 cups Monterey Jack cheese, grated One quarter cup fresh cilantro, chopped One quarter cup shallots, peeled and chopped One half tsp. ground cumin 1 tsp. chili powder 1 Tbsp. lemon juice 8 flour tortillas 1 head Romaine lettuce, torn into bite-sized pieces 1 small red onion, sliced 1 pint cherry tomatoes 1 seedless cucumber, sliced 2 oranges, peeled and sliced One half cup goat cheese, crumbled One third cup olive oil One half cup orange juice 2 serrano chiles, chopped 1 Tbsp. orange zest 1 tsp. ground coriander 1 pint strawberries, washed and hulled 1 pint raspberries, washed 1 pint blackberries or blueberries, washed One third cup sugar One half cup Kahlua or other coffee flavored liqueur 4 mangos, peeled and diced (c) 2010 ArcaMax Publishing