Cherry-Ana Breakfast Sundae

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The Culinary World, with Chef James For You Sunday April 6, 2008   • Recipe -- Southern Style Green Beans   • Recipe -- Cherry-Ana Breakfast Sundae   • Trivia   • Food Quote   • Food Trivia Quiz Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide. Recipe -- Southern Style Green Beans FoodReference.com Serves 4 3 slices bacon, diced 1/2 cup chopped onion 1/2 cup chopped celery 2 garlic cloves, crushed 2/3 cup water 3 dashes hot pepper sauce 1 16-ounce package frozen cut green beans Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Recipe -- Cherry-Ana Breakfast Sundae FoodReference.com Cherries team up with banana, yogurt and almonds for a quick breakfast. Makes 1 serving. Ingredients * 1/2 medium banana, peeled and sliced * 1/4 cup dried tart cherries * 1 cup nonfat light vanilla or lemon flavored yogurt * 2 tablespoons sliced almonds, toasted Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Trivia FoodReference.com According to pickle industry research, the average American prefers 7 'warts' per square inch, Europeans prefer pickles with no 'warts.' Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Quote FoodReference.com "It is odd how all men develop the notion, as they grow older, that their mothers were wonderful cooks. I have yet to meet a man who will admit that his mother was a kitchen assassin and nearly poisoned him. Robertson Davies, Canadian author (1913-1995) Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Trivia Quiz FoodReference.com 1) This skim milk cheese dates back to at least the 13th century and may date even to the 11th century. It is made only from April 1 through November 11 each year with milk from cows that have been feeding on fresh pasture. Most of the cream is skimmed from the milk which is then cooked in copper containers, pressed in cheesecloth lined molds, salted in brine and then allowed to mature. Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top About the Chef: Chef James Ehler has been cooking for over 35 years, spending a little more than 5 years apprenticing with several Colorado chefs, and was a working Executive Chef for 20 years. Ehler is the webmaster, chef, editor and publisher for foodreference.com. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • "Russian" Pork Tenderloin • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Budget) • TUESDAY (Heat and Eat) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • FOOLING AROUND IN THE KITCHEN • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH Healthy Recipes by Eating Well: • Can Eating Oranges Save Your Skin? • Cinnamon Oranges • Chicken & Sun-Dried Tomato Orzo • Savory Orange-Roasted Tofu & Asparagus ArcaMax Chef Recipes: • Appetizer -- Asparagus Rolls • Main Course -- Shrimp and Tomato Pasta • Dessert -- Chocolate Mint Delights • Tales from the ArcaMax Chef Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 4/5/2008 • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Test and Keep Free Cooking Products Become a Cooking Club of America Member, and Official Product Tester, and you'll be eligible to test and keep great cooking products, absolutely FREE. Immediate Benefits:  • Free Cheese Grater  • Free Culinary Directory  • Discounts on Classes  • and Much More... Click here to read all the Club Benefits! Quick Clicks Stop Dreading Mondays, click to learn to live 7 days of Saturdays GOT INK? SAVE Up To 90% on InkJet Cartridges. Many Brands - Buy 1 get 2 Free. World Wide Data Entry Workers Needed - At Home Work. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. Improve Your Chess Game. Start Whipping Your Opponents Quicker Than Ever Before Why pay over $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "The Culinary World, with Chef James" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Recipes Cartoon: Asparagus Frittata

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Recipes - Cheap Thrills Cuisine For You Saturday April 5, 2008 Send this comic to a friend | Recipes - Cheap Thrills Cuisine Archives | Comment on this Comic Free Poetry by E-Mail Read free classic poetry by e-mail from the ArcaMax Book Club, or visit the complete list of books to pick another classic to read at your own pace. Shakespeare's Sonnets | Leaves of Grass | The Odyssey Quick Clicks Stop Dreading Mondays, click to learn to live 7 days of Saturdays GOT INK? SAVE Up To 90% on InkJet Cartridges. Many Brands - Buy 1 get 2 Free. World Wide Data Entry Workers Needed - At Home Work. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. Can You Type? At Home Work. Start Earning CA$H Immediately. Details here Why pay over $90 a month for Cable or Sat.TV services? Download A TV! More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Recipes - Cheap Thrills Cuisine" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Asparagus Rolls, Shrimp and Tomato Pasta, Chocolate Mint Delights

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Recipes: ArcaMax Chef For You Friday April 4, 2008   • Appetizer -- Asparagus Rolls   • Main Course -- Shrimp and Tomato Pasta   • Dessert -- Chocolate Mint Delights   • Grocery List   • Tales from the ArcaMax Chef We hope y'all enjoy this menu which serves 6 to 8. Appetizer -- Asparagus Rolls 1 pound fresh asparagus 1 package crescent roll dough 1 cup Monterey Jack cheese, grated One quarter cup real bacon bits One quarter cup green onion, finely chopped Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender. Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear. Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned. Slice and serve. The Skinny: Use low fat cheese. Comment on this Story | Printer Friendly | Send Story to a Friend | Top Main Course -- Shrimp and Tomato Pasta 1 pound small shrimp, peeled and deveined 4 cloves garlic One quarter cup olive oil 1 tsp. dried basil 3 Tbsp. fresh parsley, chopped 1 14-oz. can diced tomatoes, undrained 1 pound linguine Fresh grated Parmesan cheese Combine shrimp, garlic, olive oil, basil, parsley, and tomatoes in a large saucepan and simmer for 10 - 15 minutes or until shrimp turn pink. Meanwhile cook pasta in a separate pan until “al dente”. Drain water from pasta and place individual servings on plates and top with sauce. Sprinkle with fresh Parmesan cheese. The Skinny: Not much room for improvement here. Marinated Mushrooms 2 pounds fresh mushrooms, washed and stems removed Two thirds cup olive oil 2 cloves garlic, minced 2 Tbsp. fresh parsley, chopped Two thirds cup white vinegar 1 tsp. dried oregano 1 tsp. dried marjoram 1 tsp. dried rosemary Salt and pepper to taste Combine all ingredients in a large glass bowl and refrigerate overnight to allow flavors to blend. Serve chilled or at room temperature. The Skinny: Ditto. Comment on this Story | Printer Friendly | Send Story to a Friend | Top Dessert -- Chocolate Mint Delights Two thirds cup butter 1 and one half cups sugar 1 10-oz. package semi-sweet chocolate chip morsels melted 2 Tbsp. light corn syrup 1 egg 1 tsp. vanilla 2 cups flour 1 tsp. baking soda One eighth tsp. salt One half cup crushed peppermint candy Cream together butter and three quarters cup of the sugar. Add melted chocolate, corn syrup, egg and vanilla and stir well. Add flour, baking soda and salt and stir well. Stir in crushed peppermint candy. Shape dough into balls and roll in remaining sugar. Place on an ungreased cookie sheet and bake for 15 minutes at 325 degrees. Allow to cool before serving. The Skinny: Use your favorite egg and sugar substitutes. Comment on this Story | Printer Friendly | Send Story to a Friend | Top Grocery List 1 pound fresh asparagus 1 package crescent roll dough 1 cup Monterey Jack cheese, grated One quarter cup real bacon bits One quarter cup green onion, finely chopped 1 pound small shrimp 6 cloves garlic 1 cup olive oil 1 tsp. dried basil 5 Tbsp. fresh parsley, chopped 1 14-oz. can diced tomatoes 1 pound linguine Fresh grated Parmesan cheese 2 pounds fresh mushrooms Two thirds cup white vinegar 1 tsp. dried oregano 1 tsp. dried marjoram 1 tsp. dried rosemary 2 cups flour Two thirds cup butter 1 and one half cups sugar One half cup crushed peppermint candy 1 tsp. vanilla 1 10-oz. package semi-sweet chocolate chip morsels melted 1 egg 1 tsp. baking soda 2 Tbsp. light corn syrup Comment on this Story | Printer Friendly | Send Story to a Friend | Top Tales from the ArcaMax Chef Last time I was explaining how proud I was of myself for figuring out a way to keep the varmints out of my tomato patch. I never had varmints the first two years I grew tomatoes in a home garden. I just stuck some plants in the ground, watered them when they looked wilted, and enjoyed a bounty of fresh tomatoes. It all seemed so easy. Why did the garden store stock so much paraphernalia for gardening when it took so little effort? I experienced the reality of home gardening in year three when muskrats found my garden and developed a taste for the tomatoes. To make matters worse, the muskrats would gorge themselves on the fermented fruit under the peach and apple trees in my yard. The drunken muskrats would then develop a good case of “fear of nothing” and do just about anything to get to the tomatoes, including the scaling of my chicken wire fence around the garden. I had to think of something or the boozed-up muskrats were going to destroy my entire garden. Although generally known as a ground hugging animal, the rowdy rodents from the salt marsh behind my house were now adept at scaling a four foot fence. I designed a roof for my garden made out of chicken wire and secured the fence around the garden with large heavy logs. I tightly connected the chicken wire roof to the chicken wire fence and put a wooden pole in the middle of the garden to support the roof. Now the muskrats were unable to tunnel under, or climb over the fence. My tomatoes were safe. I enjoyed the fruits of my labor for about two weeks. The plants grew like weeds and I was harvesting four or five tomatoes a day. Even more impressive, the plants were really blossoming in the hot summer weather and were soon covered with tons of fat green tomatoes that would soon mature into a bumper crop. I made plans to learn how to can tomatoes, salsa and pasta sauce and even thought about the need for a second freezer to store all my fresh tomato creations. There was no way I would be able to eat all those tomatoes when they ripened at the same time. The Day of the Great Undoing dawned hot and extremely muggy. We were in the middle of a heat wave and most of the plants in my garden were showing the stress from the extreme heat ... not including the tomatoes, of course. With some regular watering, the tomatoes were relishing the hot, humid weather and thriving. There was a chance of thunderstorms pretty much every afternoon but it seemed as though the storms always missed us. The sky would darken and the thunder would rumble in the distance but the storms never made a direct hit on our little neck of the woods ... God Bless America. Enjoy! Comment on this Story | Printer Friendly | Send Story to a Friend | Top Sincerely, The ArcaMax Chef Click here for a printer-friendly version of this issue. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • "Russian" Pork Tenderloin • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Budget) • TUESDAY (Heat and Eat) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • FOOLING AROUND IN THE KITCHEN • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH Healthy Recipes by Eating Well: • Can Eating Oranges Save Your Skin? • Cinnamon Oranges • Chicken & Sun-Dried Tomato Orzo • Savory Orange-Roasted Tofu & Asparagus ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, click to learn to live 7 days of Saturdays GOT INK? SAVE Up To 90% on InkJet Cartridges. Many Brands - Buy 1 get 2 Free. World Wide Data Entry Workers Needed - At Home Work. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. "How To Send Your Child To College For Free or Close To It" Why pay over $90 a month for Cable or Sat.TV services? Download A TV! The History Channel Magazine The History Channel Magazine offers thought-provoking insights into the significant events and places that helped shape America's rich past. Order your free issue now, and receive a free commemorative American Flag lapel pin! Click for more info Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Recipes from the ArcaMax Chef" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Recipes: The 7-Day Menu Planner

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For You Thursday April 3, 2008   • SUNDAY (Family)   • MONDAY (Budget)   • TUESDAY (Heat and Eat)   • WEDNESDAY (Express)   • THURSDAY (Kids)   • FRIDAY (Meatless)   • SATURDAY (Easy Entertaining) Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide. SUNDAY (Family) Make BALSAMIC-MARINATED FLANK STEAK for family day. Place 1 (1 1/2-pound) flank steak in a resealable plastic bag with 1/2 cup balsamic salad dressing; turn to coat. Refrigerate 6 to 24 hours. Remove steak; discard marinade. Grill, uncovered, 17 to 21 minutes for medium-rare to medium. Carve crosswise into thin slices and serve. Alongside, add BEAN AND BARLEY SALAD (see recipe), steamed FRESH BROCCOLI and CRUSTY ROLLS. Buy a LEMON MERINGUE PIE for dessert. PLAN AHEAD: Save enough pie for Monday. SHOPPING LIST: flank steak, balsamic salad dressing, quick-cooking barley, canned navy beans, fresh cilantro, tomatoes, green onions, canned corn, avocado, celery, walnuts, walnut or olive oil, red wine vinegar, lemon, fresh broccoli, crusty rolls, lemon meringue pie. Recipe: BEAN AND BARLEY SALAD Comment on this Story | Printer Friendly | Send Story to a Friend | Top MONDAY (Budget) Try something new and be frugal at the same time with PERUVIAN QUINOA PORK STEW (see recipe). Serve the unusual stew with a SPINACH SALAD and WHOLE-WHEAT BREAD. Slice the leftover PIE for dessert. PLAN AHEAD: Save enough stew for Tuesday. SHOPPING LIST: quinoa, olive oil, boneless pork loin, salt, pepper, red bell pepper, garlic, paprika, cumin, fat-free chicken broth, plum tomatoes, dry sherry, ripe olives, fresh basil, chopped unsalted peanuts, fresh spinach, whole-wheat bread. Recipe: PERUVIAN QUINOA PORK STEW Comment on this Story | Printer Friendly | Send Story to a Friend | Top TUESDAY (Heat and Eat) Heat the leftover STEW and serve it over COUSCOUS for an easy meal. Add a ROMAINE SALAD and BREAD STICKS. Make BUTTERSCOTCH PUDDING (instant) for dessert and use 1 percent milk. SHOPPING LIST: couscous, romaine, bread sticks, instant butterscotch pudding, 1 percent milk. Comment on this Story | Printer Friendly | Send Story to a Friend | Top WEDNESDAY (Express) Make it quick tonight with deli CHICKEN SALAD SANDWICHES on WHOLE-WHEAT BREAD. Add any BEAN SOUP and a LETTUCE AND TOMATO SALAD. For dessert, enjoy SLICED MANGO. SHOPPING LIST: deli chicken salad, whole-wheat bread, any bean soup, lettuce, tomatoes, mangoes. Comment on this Story | Printer Friendly | Send Story to a Friend | Top THURSDAY (Kids) Make their day and serve the kids PIZZA (frozen). Top it off with any extra vegetables on hand. Add CHOPPED LETTUCE and CHERRY TOMATO HALVES. Munch on PEANUT BUTTER COOKIES for dessert. SHOPPING LIST: frozen pizza, any vegetables for pizza, lettuce, cherry tomatoes, peanut butter cookies. Comment on this Story | Printer Friendly | Send Story to a Friend | Top FRIDAY (Meatless) PASTA MEXICAN-STYLE WITH TOMATOES AND AVOCADO is as easy to prepare as it gets. In a large saucepan, combine 1 (14 1/2-ounce) can undrained diced tomatoes with jalapeno peppers, 1 (14-ounce) can vegetable broth and 1 cup water; bring to boil. Add 8 ounces angel hair pasta; cook 5 minutes or until tender. Stir in 1 ripened diced avocado. Serve immediately with MIXED GREENS and GARLIC BREAD. For dessert, fat-free STRAWBERRY ICE CREAM will taste good. PLAN AHEAD: Save enough ice cream for Saturday. SHOPPING LIST: canned diced tomatoes with jalapeno peppers, vegetable broth, angel hair pasta, avocado, salad greens, garlic bread, fat-free strawberry ice cream. Comment on this Story | Printer Friendly | Send Story to a Friend | Top SATURDAY (Easy Entertaining) Treat your lucky guests to SPICY CHICKEN IN PEANUT SAUCE (see recipe). Serve it over COUSCOUS and add a BOSTON LETTUCE SALAD. For dessert, top leftover ICE CREAM with warm FUDGE SAUCE for a divine dessert. SHOPPING LIST: onion, canned diced tomatoes with chilies, canned no-salt-added diced tomatoes, honey, cumin, cinnamon, bone-in skinless chicken thighs, creamy reduced-fat peanut butter, couscous, Boston lettuce, fudge sauce. Recipe: SPICY CHICKEN IN PEANUT SAUCE Comment on this Story | Printer Friendly | Send Story to a Friend | Top COPYRIGHT 2006 UNIVERSAL PRESS SYNDICATE. This feature may not be reproduced or distributed electronically, in print or otherwise without the written permission of uclick and Universal Press Syndicate. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • "Russian" Pork Tenderloin • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • FOOLING AROUND IN THE KITCHEN • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH Healthy Recipes by Eating Well: • Can Eating Oranges Save Your Skin? • Cinnamon Oranges • Chicken & Sun-Dried Tomato Orzo • Savory Orange-Roasted Tofu & Asparagus ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. "How To Send Your Child To College For Free or Close To It" Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "7-Day Menu Planner" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
Copyright © 2008 ArcaMax Publishing, Inc. and its licensors. All registered trademarks are the property of their respective owners.

Greek Salad with Shrimp

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Wolfgang Puck For You Wednesday April 2, 2008   • FOOLING AROUND IN THE KITCHEN Match wine with your recipes using our Wine Pairing guide. FOOLING AROUND IN THE KITCHEN By Wolfgang Puck, Tribune Media Services Many people tell me that I look like I'm having a lot of fun when I'm cooking. It's true. To me, the kitchen is my playground. Coming up with new recipes that taste delicious and look beautiful is one of the activities I enjoy the most. Many chefs invent new recipes by playing around with the classics. I like to take a dish with which everyone is familiar and look for ways to modify it for today's tastes. I might try to change how the dish is served, taking an appetizer or a side dish, for example, and transforming it into a main course. Or I'll take a rustic recipe and make it more elegant. Those are the strategies I used, for example, to come up with one of the most popular lunchtime salads at my Spago restaurants: the Greek Salad with Shrimp. The starting point was the well-known salata horiatiki, or "country salad," offered as an appetizer or side dish on the menus of Greek restaurants. The mixture of chopped lettuce, cucumber, red onion, tomato, and bell pepper is garnished with Kalamata olives and chunks of feta cheese, then tossed with a dressing of olive oil and lemon juice or vinegar. I decided to refine that standard. I began by taking the sharpest-tasting ingredient in the salad, the raw onion, and turning it into something just as flavorful but with a sweeter, milder character by caramelizing the onion. Next, I turned to the lettuce. Most restaurants just use iceberg, which is all crunch without much character. Instead, I substituted sweet yet crispy hearts of Romaine, plus the colorful, flavorful mixed baby lettuces you can find bagged and ready to use in supermarkets. And in place of regular tomato, I decided to substitute sweet little cherry tomatoes along with tiny golden pear-shaped tomatoes, contributing still more color and flavor. Another twist came with the feta cheese. In place of chunks, I decided to grate the cheese, blending it into the salad for an almost creamy effect. And I added a little freshly grated Parmesan, for its own nutty flavor. Of course, the biggest change I made was to turn the salad into a main course by topping it with plump shrimp tossed with a garlicky yogurt dressing inspired by the Greek dip tzatziki. If you don't want to bother with buying and cooking the jumbo shrimp I call for, you could substitute an equal weight of precooked baby bay shrimp. Or use leftover grilled salmon or other seafood, or cold slices of cooked lamb tenderloin or steak. Try preparing this salad for a weekend lunch or even a warm-weather dinner. You'll be surprised how delicious the results can be when you've just been playing in the kitchen. GREEK SALAD WITH SHRIMP Serves 4 CARAMELIZED ONION: 1-1/2 tablespoons extra-virgin olive oil 1 medium red onion, about 1/2 pound, peeled, trimmed, and cut into 3/4-inch dice 1-1/2 tablespoons balsamic vinegar Salt Freshly ground black pepper SHRIMP DRESSING: 1/2 cup plain yogurt 2 tablespoons fresh lemon juice 2 tablespoons finely diced peeled and seeded cucumber 1 tablespoon minced red onion 1 tablespoon minced fresh dill 1 teaspoon minced garlic Pinch cayenne pepper Salt Freshly ground black pepper SALAD: 16 large shrimp, peeled, deveined, and cut in half horizontally 2 tablespoons safflower oil 1 head romaine lettuce hearts, torn into bite-sized pieces 4 cups mixed baby lettuces, washed and dried 1/2 each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch squares 1/2 cup Kalamata olives, pitted 1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices 1 cup yellow pear and red cherry tomatoes, cut in halves 1/2 pound good-quality feta cheese 1/2 cup freshly grated Parmesan cheese 1 cup Greek Salad Dressing (recipe follows) Salt Freshly ground black pepper 1/4 cup shelled pine nuts, toasted in a small dry skillet over low heat until golden, 3 to 4 minutes Fresh dill sprigs, for garnish First, prepare the Caramelized Onion: In a medium skillet or saute pan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes. Stir in the vinegar and cook 1 minute longer. Season to taste with salt and pepper. Transfer to a bowl, cool, cover, and refrigerate until needed. Next, prepare the Shrimp Dressing: In a medium bowl, whisk together the yogurt, lemon juice, cucumber, onion, dill, and garlic. Season with cayenne, salt, and pepper to taste. Cover and refrigerate. To prepare the salad, first cook the shrimp. In a large saute pan, heat the safflower oil over medium-high heat. Add the shrimp and saute, stirring continuously, until they turn pink and are cooked through, about 3 to 4 minutes. Transfer to a dish and set aside. In a large mixing bowl, combine the romaine, baby lettuces, Caramelized Onions, bell peppers, olives, cucumber, and tomatoes. Using the large holes on a hand-held grater, grate in the feta. Add the Parmesan and the 1 cup Greek Salad Dressing. Toss until well coated. Season to taste with salt and pepper. Divide and mound onto 4 chilled salad plates. In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves on each salad mound. Top with pine nuts and garnish with dill sprigs. GREEK SALAD DRESSING Makes 2-1/2 cups 1 cup plain yogurt 1/3 cup fresh lemon juice 1/4 cup red wine vinegar 1/4 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon minced fresh dill 1 tablespoon minced fresh parsley leaves 1 tablespoon minced fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1-1/2 cups extra-virgin olive oil Pinch of sugar, or to taste In a medium mixing bowl, whisk together the yogurt, lemon juice, vinegar, mustard, garlic, dill, parsley, thyme, salt, and white pepper. Whisking continuously, slowly pour in the oil to form a smooth emulsion. Season to taste with sugar. Refrigerate in a covered container. Whisk again before use. Comment on this Story | Printer Friendly | Send Story to a Friend | Top More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • "Russian" Pork Tenderloin • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Can Eating Oranges Save Your Skin? • Cinnamon Oranges • Chicken & Sun-Dried Tomato Orzo • Savory Orange-Roasted Tofu & Asparagus ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. 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Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Wolfgang Puck" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Cinnamon Oranges, Chicken & Sun-Dried Tomato Orzo, and Savory Orange-Roasted Tofu & Asparagus

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Healthy Recipes For You Tuesday April 1, 2008   • Can Eating Oranges Save Your Skin?   • Cinnamon Oranges   • Chicken & Sun-Dried Tomato Orzo   • Savory Orange-Roasted Tofu & Asparagus Can Eating Oranges Save Your Skin? By Brierley Wright, EatingWell.com Searching for a way to look young for your age? Hit the produce aisle, suggests new research in the American Journal of Clinical Nutrition. Analyzing data from the National Health and Nutrition Examination Survey I (NHANES I)—a survey that asks people to quantify how often they eat ... Read Full Article Comment on this Story | Printer Friendly | Send Story to a Friend | Top Cinnamon Oranges EW This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak. Servings: 4 servings Total Time: 10 minutes Ease of Preparation: Easy Health: Heart Healthy, Low Sodium, Low Cholesterol, Low Sat Fat, Low Calorie Ingredients: Cinnamon Oranges 4 navel oranges 2 tablespoons orange juice 2 tablespoons lemon juice 1 tablespoon sugar 1/4 teaspoon ground cinnamon Steps: 1: With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices. Nutrition: (Per serving) Calories - 86 Carbohydrates - 22 Fat - 0 Saturated Fat - 0 Monounsaturated Fat - 0 Protein - 1 Cholesterol - 0 Dietary Fiber - 3 Potassium - 258 Sodium - 2 Nutrition Bonus - Vitamin C (150 daily value). Related Links:   • Rustic Berry Tart   • Quick and Healthy Smoothie Recipes and Tips More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top Chicken & Sun-Dried Tomato Orzo EatingWell Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini. Servings: 4 servings Total Time: 30 minutes Ease of Preparation: Easy Health: Heart Healthy, High Calcium, High Potassium, Low Sodium, Low Sat Fat, High Fiber Ingredients: Chicken & Sun-Dried Tomato Orzo 8 ounces orzo , preferably whole-wheat 1 cup water 1/2 cup chopped sun-dried tomatoes (not oil-packed), divided 1 plum tomato , diced 1 clove garlic , peeled 3 teaspoons chopped fresh marjoram , divided 1 tablespoon red-wine vinegar 2 teaspoons plus 1 tablespoon extra-virgin olive oil , divided 4 boneless, skinless chicken breasts , trimmed (1-1 1/4 pounds) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 9-ounce package frozen artichoke hearts , thawed 1/2 cup finely shredded Romano cheese , divided Steps: 1: Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. 2: Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. 3: Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm. 4: Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates. 5: Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram. Nutrition: (Per serving) Calories - 457 Carbohydrates - 54 Fat - 12 Saturated Fat - 3 Monounsaturated Fat - 6 Protein - 36 Cholesterol - 68 Dietary Fiber - 10 Potassium - 546 Sodium - 372 Nutrition Bonus - Folate (34 daily value), Iron (25 dv), Potassium (16 dv), Calcium & Vitamin C (15 dv). Related Links:   • Roasted Tomato Soup   • More Healthy Tomato Recipes and Cooking Tips More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top Savory Orange-Roasted Tofu & Asparagus EW (Test Kitchen) If you’ve never had roasted tofu before, here’s a great way to start. Toss tofu and asparagus in a tangy orange- and basil-scented sauce, made rich and savory with miso. Serve with brown rice or couscous and an orange-and-fennel salad. Servings: 4 servings, scant 1 cup each Total Time: 40 minutes Ease of Preparation: Easy Health: Healthy Weight, Heart Healthy, High Calcium, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie Ingredients: Savory Orange-Roasted Tofu & Asparagus 1 14-ounce package extra-firm water-packed tofu , rinsed 2 tablespoons red miso (see Ingredient Note), divided 2 tablespoons balsamic vinegar , divided 4 teaspoons extra-virgin olive oil , divided 1 pound asparagus , trimmed and cut into 1-inch pieces 3 tablespoons chopped fresh basil 1 teaspoon freshly grated orange zest 1/4 cup orange juice 1/4 teaspoon salt Steps: 1: Preheat oven to 450°F. Coat a large baking sheet with cooking spray. 2: Pat tofu dry and cut into 1/2-inch cubes. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more. 3: Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve. Nutrition: (Per serving) Calories - 152 Carbohydrates - 10 Fat - 9 Saturated Fat - 2 Monounsaturated Fat - 5 Protein - 10 Cholesterol - 0 Dietary Fiber - 4 Potassium - 319 Sodium - 482 Nutrition Bonus - Calcium & Vitamin C (20 daily value), Iron & Vitamin A (15 dv). Ingredient note: Red miso (akamiso) is a salty fermented paste made from barley or rice and soybeans. Find it in the refrigerated section near tofu. Use it for sauces, marinades or soup. Related Links:   • Orange-Scented Green Beans with Toasted Almonds   • Healthy Antioxidant Rich Recipes and Cooking Tips More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • "Russian" Pork Tenderloin • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. Amazing true story of how 1 woman earns $435,000 a year online Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Healthy Recipes by EatingWell.Com" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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"Russian" Pork Tenderloin

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Recipes by Zola For You Monday March 31, 2008 "Russian" Pork Tenderloin Zola Gorgon It Happened After I Left the Kitchen... It was a normal weekday evening. We ate an Italian dinner while we watched a cable news show. Time to clean up. I went downstairs with a few of the lighter things and headed to the kitchen. I left the heavy pasta bowls for my husband to bring down. Clean up was pretty fast. I had done most of it while cooking. I finished loading the dishwasher and washing the counters. I put the Pyrex dish in the sink to soak and my husband walked into the kitchen. I let him know that I thought the dish needed a soak and that all he needed to do was put the pasta bowls into the dishwasher and start it. I headed upstairs with my glass of milk and a couple of vanilla wafer cookies to munch on for dessert. I was savoring my cookies when I heard a minor "crash". I yelled downstairs to see if he was okay. He said, "Yeah, I'm fine". I didn't get up. I thought he was fooling around in the freezer and had taken the ice maker storage bucket off of the freezer door and maybe spilled it. It sounded like a bunch of ice had hit the floor. Then I heard the clicking of one of the burners on the gas stove. That concerned me. I yelled down again, (not in a big hurry to leave my comfy TV spot or my milk) and asked him he could make sure that burner was off because it was clicking. I heard nothing. I listened to more clicking and asked again if he could just turn it off. Still clicking. Disturbed, I got up, left my almost full glass of milk and stood at the top of the stairs. I cannot see the kitchen from there, but I knew my husband could hear me from where I stood. I asked if he needed help turning off the clicking burner and expressed my concern that the burners shouldn't be clicking; that it can damage them (I was trying to use my no-nagging voice). What came back was a rather panicked "I'm trying! I can't get it to stay off!" That was it. I was on my way down. When I turned the corner I was aghast! My husband was frantically cleaning up liquid (lots of it) and it looked like crushed ice was all over the floor. I came close to the kitchen and he yelled at me not to come closer; that it was glass all over the floor. He announced that his finger was already bleeding and he didn't want me cut. I stopped dead, assessed the situation and headed directly to the closet. His closet had some tennis shoes that I stepped into and shuffled my way back to the kitchen looking rather like a clown wearing large men's shoes on a medium woman's feet. I came back and asked what had happened. I couldn't figure it out from the evidence. My husband volunteered that he had decided to clean the Pyrex pan and he employed a technique he had used several times to get stuck on yuck out of sauce pans (you know like when you make caramel and some of it burns on the sides of the pan?). He had (and don't do this at home!), put more water in the Pyrex pan and set it on the stove to bring it to a boil and heat the crusty tomato mess so he could more easily scrub it off. When his back was turned...BLAM! And thank goodness his back WAS turned. The Pyrex pan had blown to bits! It wasn't crushed ice I was seeing on the floor, and the counters, and the stove and the shelf and about 8 feet into the living room. It was Pyrex pieces. And chicken goo and tomato goo and water. Chris was wiping it up with a rag, so I attended to the stove. Turning the burners on and off I finally got it to quit clicking; at least for a while. My theory is: the water that had seeped under the hobs was causing the ignition to try to keep lighting. Still not sure why, but after about 30 minutes we got it to stop. Meanwhile we got out mops, towels, rags and all types of cleaning solutions to try and hunt down every shred of glass that had blasted all over the room. The force of the explosion was strong enough that some of it had stuck to the kitchen cupboard doors! My husband kept apologizing and saying how worthless he was feeling. I just told him he was trying to help, that it was an innocent mistake and that I felt pretty sure that from the looks of the "crime scene" that I doubted he'd made the same mistake twice. It was pretty funny actually. We just weren't in the mood to laugh. 30 minutes later I got back to my, now, slightly warmed milk. I finished my cookie and headed off to brush my teeth. The End. "Russian" Pork Tenderloin with sautéed apples, bleu cheese and pecans Serves 2. Can be easily doubled For the pork 1 (1.5 lb or so) pork tenderloin salt and pepper to taste all purpose flour for dusting 2 Tbl of olive oil 6 oz of Russian dressing (bright red) 1/2 cup of honey 1 (1oz) package of dry onion soup mix or onion dip mix For the apples 2 large apples (Fuji is a good one). Core the apples and slice thinly. 2 tsp of butter A light drizzle of honey 1/2 cup of bleu cheese crumbles 1/4 cup of chopped pecans For the Pork: Season pork with salt and pepper. In a large zip lock bag, toss in a handful of flour. Put in the pork tenderloin, close the bag and toss it around until the pork is coated. Remove the pork from the bag and throw away the excess flour. In a large sauté pan, heat the oil and sauté the pork on medium high just to lightly brown the edges. In a bowl, mix the dressing, honey and the onion soup mix. Stir well. In a roasting pan just large enough to hold the pork, (I use a 3 X 8" baking pan) put in the pork and pour the sauce over the top. Toss the pork so it is completely coated. Cover the roasting pan with aluminum foil and roast at 350 degrees for 30 minutes. Remove foil and insert a meat thermometer. Roast for 15 minutes more and then check the temperature on the meat. If you like your pork with a bit of pink in the middle, roast to 160 degrees. If you want NO pink roast it to 170 degrees or a bit more. This should not take longer than 15 more minutes. Remove from oven, and let rest while you make your apples. In a medium sauté pan melt butter and sauté the apple slices for one minute. Drizzle on a tsp or so of honey and continue to sauté the apples until slightly wilted. You can cook them longer if you like them mushy, but now it is popular to sauté them only until there is a bit of a crunch left in them. Take the pan off the heat and add the bleu cheese crumbles and pecans. Let sit for a minute until the bleu cheese melts. Serve the sliced pork with the apples on the side. Drizzle some sauce over the pork and serve the rest in the gravy boat for those that ask for extra sauce. Enjoy! Cheers, Zola Send email to Zola at dinnerwithzola@hotmail.com. Comment on this Story | Printer Friendly | Send Story to a Friend | Top For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com. Send feedback to Zola at this address: dinnerwithzola@hotmail.com More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. Improve Your Chess Game. Start Whipping Your Opponents Quicker Than Ever Before Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Recipes by Zola" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
Copyright © 2008 ArcaMax Publishing, Inc. and its licensors. All registered trademarks are the property of their respective owners.