ArcaMax Recipes for February 12, 2010 _______________________________________ Appetizer _______________________________________ Hot Macadamia Dip 1 8-oz. package cream cheese, softened 4 oz sour cream 1 clove garlic, minced 1 Tbsp. green onions, chopped 1 tsp. prepared horseradish One half cup macadamia nuts, chopped Salt and pepper to taste Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread. The Skinny: Use light cream cheese and sour cream. _______________________________________ Main Course _______________________________________ Salmon Poached in Champagne 2 pounds salmon fillets 3 cups champagne One quarter cup fresh lemon juice 1 small sweet onion, sliced 5 or 6 sprigs of fresh dill Salt and pepper to taste Place the salmon fillets in a shallow pan in one layer. Add the champagne, lemon juice, and just enough water to just cover the fillets. Remove the fish and bring champagne/water mixture to a boil. Place the salmon fillets back in the pan in a single layer and top with the onion slices, dill sprigs and salt and pepper. Reduce heat to simmer and cover and cook for about 10 minutes. The salmon will be done when the flesh is firm and flakes easily. With a slotted spatula, remove fish from the poaching liquid, keeping the onions and dill on top of the fish. Allow fish to drain and serve hot. The Skinny: Not much room for improvement. I have heard you can add a vanilla bean or a dash of vanilla extract to the poaching liquid before cooking the fish for a different flavor but I have not tried this method. Veggie Pasta 2 cups baby carrots 2 cups of broccoli florets 8 oz. uncooked penne pasta 2 Tbsp. olive oil 1 cup frozen green peas 2 cloves garlic, minced One third cup dry white wine One third cup Half and Half 2 Tbsp. fresh lemon juice Salt and pepper to taste One third cup fresh grated Parmesan cheese Cook carrots and broccoli in boiling water until broccoli is just crisp/tender. Remove vegetables from water and add pasta. Cook pasta until al dente and drain. Heat oil in skillet and add carrots, broccoli, peas and garlic and cook for a minute or so. Add wine and stir. Add Half and Half and lemon juice and cook for another minute or so. Add salt and pepper, pasta and Parmesan cheese and mix well to heat through. The Skinny: Use fat free Half and Half. _______________________________________ Dessert _______________________________________ Orange Date Squares 1 cup dates, chopped Two thirds cup dark brown sugar One half cup water One half cup butter 6 oz. semi-sweet chocolate chips 2 eggs, beaten One third cup orange juice One third cup milk 1 tsp. baking soda 1 and one quarter cups all-purpose flour One half tsp. salt Two thirds cup walnuts, chopped Place dates, brown sugar, water and butter in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, flour, salt and walnuts and fold in date mixture. Pour into a greased 13 x 9-inch baking pan and bake for 30 minutes at 350 degrees. Allow to cool and prepare glaze and drizzle over bars. Cut into squares and serve. Glaze 3 cups confectioner's sugar 1 Tbsp. grated orange zest One third cup milk Combine ingredients and mix well. The Skinny: Use your favorite egg and sugar substitutes and low fat milk in the glaze. _______________________________________ Grocery List _______________________________________ 1 8-oz. package cream cheese 4 oz sour cream 3 cloves garlic 1 Tbsp. green onions, chopped 1 tsp. prepared horseradish One half cup macadamia nuts, chopped 2 pounds salmon fillets 3 cups champagne One quarter cup fresh lemon juice 1 small sweet onion 5 or 6 sprigs of fresh dill 2 cups baby carrots 2 cups of broccoli florets 8 oz. uncooked penne pasta 2 Tbsp. olive oil 1 cup frozen green peas One third cup dry white wine One third cup Half and Half 2 Tbsp. fresh lemon juice One third cup fresh grated Parmesan cheese 1 cup dates, chopped One third cup dark brown sugar One half cup butter 6 oz. semi-sweet chocolate chips 2 eggs One third cup orange juice Two thirds cup milk 1 tsp. baking soda 1 and one quarter cups all-purpose flour Two thirds cup walnuts, chopped 3 cups confectioner's sugar 1 Tbsp. grated orange zest (c) 2010 ArcaMax Publishing