ArcaMax Recipes 07/13/2005

Rosemary Tomato Focaccia Bread
Grilled Duck Breast with Pineapple Salsa
Wild Rice Pilaf with Cashews
Carrot Cake with Coconut Frosting

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Rosemary Tomato Focaccia Bread

1 10-oz. tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 Tbsp. fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley

Roll out pizza crust and place on a greased baking sheet.
Combine olive oil, garlic, salt and pepper and 1 Tbsp.
of rosemary and spread over pizza crust. Top with remaining
rosemary, tomatoes, Parmesan cheese and parsley and bake
for 10 - 15 minutes at 425 degrees.

The Skinny: Use low fat cheese.
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Main Course
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Grilled Duck Breasts with Pineapple Salsa

2-1 pound duck breasts

Marinade:

1/3 cup pineapple juice
2 Tbsp. honey
1/4 cup soy sauce
Juice of 2 limes

Combine marinade ingredients together in a large plastic
bag that you can seal. Place duck breasts in the marinade
and refrigerate for several hours. While the duck is
marinating you can assemble salsa ingredients.

Pineapple Salsa:

1 large ripe fresh pineapple
1 fresh jalapeno pepper, seeded and chopped
Juice of 1 lime
1 tsp. lime zest
1 tsp. rice vinegar
2 tsp. dark brown sugar
1 Tbsp. fresh cilantro, chopped

Combine all ingredients and set aside for at least 1
hour to allow flavors to blend.

When duck has finished marinating, grill over medium-hot
coals for 8 - 10 minutes per side. Depending on the thickness
of the breasts, this should make the breasts well done. If
you like duck medium-rare cook for 5 - 6 minutes per side.
Slice and serve with pineapple salsa. You may also substitute
chicken breast for the duck breast.

The Skinny: Use low sodium soy sauce, reduced-sugar pineapple
juice and your favorite sugar substitute.


Wild Rice Pilaf with Cashews

1/4 cup butter
1/3 cup chopped onion
1 cup long grain wild rice
2 cups chicken broth
1/2 tsp. salt
1/2 cup chopped cashews

Melt butter in a saucepan and cook onion until tender.
Add rice and stir. Cover with chicken broth and sprinkle
with salt. Cover and simmer for 30 - 40 minutes or until
all liquid is absorbed. Some rice takes longer than others
so check rice frequently towards the end of cooking time.
Sprinkle with cashews just before serving.

The Skinny: Use fat free chicken broth.
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Dessert
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Carrot Cake with Coconut Frosting

2 and 1/2 cups all- purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups shredded carrots
1 cup applesauce
2 tsp. vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped nuts

Combine flour and the rest of the dry ingredients in a large
bowl. Add carrots, applesauce, vanilla, eggs, raisins and nuts
and mix well. Pour batter into a greased and floured 13 x 9
inch baking dish and bake in a preheated 350 degree oven for
50 - 60 minutes or until cake is completely done in the middle.
Allow to cool before frosting.


Coconut Frosting

1 8-oz. package cream cheese, softened
3 cups powdered sugar
1/2 cup butter
2 tsp. vanilla
2/3 cup flaked coconut

Combine cream cheese, powdered sugar, butter and vanilla and
beat until smooth. Stir in coconut and spread over cooled cake.

The Skinny: The recipe calls for applesauce in place of the
usual oil so you are already off to a good start. Use your
favorite sugar and egg substitutes and low fat cream cheese.
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Grocery List
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1 10-oz. tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
2 Tbsp. fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley
2-1 pound duck breasts
1/3 cup pineapple juice
2 Tbsp. honey
1/4 cup soy sauce
Juice of 3 limes
1 large ripe fresh pineapple
1 fresh jalapeno pepper, seeded and chopped
1 tsp. lime zest
1 tsp. rice vinegar
2 tsp. dark brown sugar
1 Tbsp. fresh cilantro, chopped
3/4 cup butter
1/3 cup chopped onion
1 cup long grain wild rice
2 cups chicken broth
1/2 cup chopped cashews
2 and 1/2 cups all- purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups shredded carrots
1 cup applesauce
4 tsp. vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped nuts
1 8-oz. package cream cheese, softened
3 cups powdered sugar
2/3 cup flaked coconut