ArcaMax Recipes 10/28/2005

Chicken Sate
Watercress and Endive Salad with Orange Vinaigrette
Shrimp Stir-Fry
Apple Apricot Pie

We hope you enjoy this menu which serves 6 to 8.
_______________________________________
Appetizer
_______________________________________

Chicken Sate

2 pounds boneless chicken cut into 1 inch pieces
1/3 cup orange juice
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. Sesame oil
2 Tbsp. extra virgin olive oil
1/2 tsp. ground ginger

Combine all ingredients and allow chicken to marinate for several
hours or overnight. Place chicken on skewers and bake in the oven
for 15 minutes at 425 degrees or grill over medium heat until
chicken is done. Serve with sauce recipe to follow.

Dipping Sauce

1/3 cup smooth peanut butter
2 Tbsp. soy sauce
1 clove garlic, minced
2 tsp. brown sugar
1 Tbsp. green onions, finely chopped
1/3 cup coconut milk

Combine all ingredients in a small saucepan and simmer for several
minutes to allow flavors to blend.

The Skinny: Use skinless chicken, low fat peanut putter and low
sodium soy sauce (not for skinny purposes but to reduce your
sodium intake)
_______________________________________
Salad
_______________________________________

Watercress and Endive Salad with Orange Vinaigrette

3 cups watercress, washed with large stems removed
3 cups Endive, washed and sliced
1 cucumber, sliced
1 tomato, chopped
1 red onion, sliced
1/4 cup white wine vinegar
1/3 cup fresh orange juice
2/3 cup olive oil
1/2 tsp. dry mustard
1 tsp. dried tarragon
Salt and pepper to taste

Combine first 5 ingredients together in a large bowl and toss.
Combine last six ingredients in a cruet and shake well. Pour
dressing over salad and toss just before serving.

The Skinny: Use reduced sugar orange juice.
_______________________________________
Main Course
_______________________________________

Shrimp Stir-Fry

1/4 cup olive oil
6 cloves garlic, minced
1 tsp. paprika
1 tsp. ground cumin
Juice from 1 orange
1 Tbsp. orange zest
1 Tbsp. lemon zest
3 pounds shrimp, peeled
Juice of 1 lemon
1/3 cup cilantro, finely chopped

Heat oil in a skillet, add garlic and stir-fry until garlic begins
to turn brown; reduce heat. Add paprika, cumin, orange juice,
orange and lemon zest and stir for 1 minute. Add shrimp and cook
until shrimp turns pink. Sprinkle with lemon juice and cilantro
and serve with hot rice or pasta.

The Skinny: Serve with steamed vegetables instead of rice or pasta.
_______________________________________
Dessert
_______________________________________

Apple Apricot Pie

1 9-inch pie crust
4 fresh apricots, cored and sliced
3 Granny Smith apples, cored and sliced
3/4 cup sugar
1 tsp. cinnamon
3 Tbsp. flour
2 Tbsp. lemon juice
1/2 tsp. nutmeg

Crumb topping

2/3 cup flour
1 tsp. cinnamon
1/4 cup brown sugar
2 Tbsp. lemon juice
1/4 cup butter, melted

Combine all pie ingredients in a large bowl and mix well. Place in
piecrust and bake at 350 degrees for 30 minutes. Combine
crumb-topping ingredients, except for butter, and mix to form
a crumb-like consistency. Sprinkle over pie and pour melted
butter on top of the pie. Bake an additional 30 minutes at 350
degrees.

The Skinny: Use your favorite sugar substitutes.
_______________________________________
Grocery List
_______________________________________


2 pounds boneless chicken cut into 1 inch pieces
1 cup fresh orange juice
5 Tbsp. soy sauce
9 cloves garlic
1 Tbsp. Sesame oil
1 and 1/4 cup extra virgin olive oil
1/2 tsp. ground ginger
1/3 cup smooth peanut butter
1 Tbsp. green onions, finely chopped
1/3 cup coconut milk
3 cups watercress
3 cups Endive
1 cucumber
1 tomato
1 red onion
1/4 cup white wine vinegar
1/2 tsp. dry mustard
1 tsp. dried tarragon
3 pounds shrimp
1 tsp. paprika
1 tsp. ground cumin
1/4 cup fresh lemon juice
1 Tbsp. orange zest
1 Tbsp. lemon zest
1/3 cup cilantro, finely chopped
1 9-inch pie crust
4 fresh apricots
3 Granny Smith apples
3/4 cup sugar
1 tsp. cinnamon
3 Tbsp. flour
1/2 tsp. nutmeg
2/3 cup flour
1 tsp. cinnamon
1/2 cup brown sugar
1/4 cup butter