RECIPEE

Cherry-Ana Breakfast Sundae

2008-04-06T00:52:00.000-07:00

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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 >>

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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 >>

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Trivia

FoodReference.com

According to pickle industry research, the average American prefers 7 'warts' per square inch, Europeans prefer pickles with no 'warts.'

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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)

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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.

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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

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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:
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• and Much More...

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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!

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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.

Recipes Cartoon: Asparagus Frittata

2008-04-05T00:41:00.000-07:00

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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

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Stop Dreading Mondays, click to learn to live 7 days of Saturdays

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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!

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Click to learn more.

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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.

Asparagus Rolls, Shrimp and Tomato Pasta, Chocolate Mint Delights

2008-04-04T09:31:00.000-07:00

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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.

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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.

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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.

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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

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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!

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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.

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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.

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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?

Copyright © 2008 ArcaMax Publishing, Inc. and its licensors.
All registered trademarks are the property of their respective owners.

Recipes: The 7-Day Menu Planner

2008-04-03T00:47:00.000-07:00

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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

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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

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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.

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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.

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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.

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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.

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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

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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.

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Greek Salad with Shrimp

2008-04-02T00:22:00.000-07:00

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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.

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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

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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.

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Cinnamon Oranges, Chicken & Sun-Dried Tomato Orzo, and Savory Orange-Roasted Tofu & Asparagus

2008-04-01T01:01:00.000-07:00

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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
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Cinnamon Oranges

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

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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

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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

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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

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Please click here for details.

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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!

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"Russian" Pork Tenderloin

2008-03-31T09:40:00.000-07:00

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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.

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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

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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!

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Crispy Chicken Nuggets

2008-03-30T00:44:00.000-07:00

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The Culinary World, with Chef James

For You
Sunday March 30, 2008

  • Recipe -- Crispy Chicken Nuggets
  • Recipe -- Garam Masala
  • Trivia
  • Food Quote
  • Food Trivia Quiz

Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide.

Recipe -- Crispy Chicken Nuggets

FoodReference.com

* 12 ounces skinless and boneless chicken breasts
* 1 egg, slightly beaten
* 1 tablespoon honey
* 1 teaspoon prepared mustard
* 2 cups cornflakes, crushed
* 1 tablespoon ground black pepper

Click for full article >>

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Recipe -- Garam Masala

This classic blend of spices is essential in Indian cuisine.
Makes 1 3/4 Cups

1/2 cup cumin seeds (optional)
1/2 cup coriander seeds
1/4 cup black peppercorns
1/4 cup cloves
4 cinnamon sticks
1 tablespoon freshly ground cardamom seeds

Click for full article >>

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Trivia

FoodReference.com

Barley is grown by the Aymara people on the highest cultivated plot of land in the world at 15,420 feet near Lake Titicaca.

Click for full article >>

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Food Quote

FoodReference.com

"In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole.... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn then illicit love.
William Allen White, 19th century

Click for full article >>

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Food Trivia Quiz

Click for full article >>

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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 -- Okra Tomato Salad
• Recipe -- Broiled Yellowfin Tuna with Sauce Dijon
• 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

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Please click here for details.

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"Discover the Secrets to America's Most Wanted Recipes"

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729 Thimble Shoals Blvd. Suite 1-B
Newport News, VA 23606
Fax: (757) 596-9731

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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.

Recipes: Celery Soup, Chicken Cacciatore and Blueberry Coffee Cake

2008-03-28T11:20:00.000-07:00

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Recipes: ArcaMax Chef

For You
Friday March 28, 2008

  • Appetizer: Celery Soup
  • Main Course: Chicken Cacciatore
  • Dessert: Lemon Blueberry Coffee Cake
  • Grocery List

We hope you enjoy this menu from the archives that serves 6 to 8.

Appetizer: Celery Soup

3 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
1 medium baking potato
1/2 cup chopped shallots
6 - 7 stalks of celery
3/4 cup dry white wine
4 cups chicken broth
1/2 cup Half and Half
Salt and pepper to taste
Croutons

Melt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more. Add wine, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour. Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish.

The Skinny: Use fat free chicken broth and Half and Half. Substitute apple cider for the white wine if you want to avoid alcohol.

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Main Course: Chicken Cacciatore

3 pounds chicken pieces (legs, thighs, breasts)
Salt and pepper
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1/2 cup chicken broth
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta

Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.

The Skinny: Use skinless chicken.

Caesar Salad

1 head romaine lettuce, torn into bite-sized pieces
1 head Boston lettuce, torn into bite-sized pieces
1/4 cup egg substitute or 1 pasteurized egg
1/4 cup olive oil
2 cloves garlic, minced
1 Tbsp. lemon juice
Salt and pepper to taste
1 tsp. Dijon mustard
1 2-oz. can anchovy fillets (optional)
Croutons
Fresh grated Parmesan cheese

Place lettuce in a large salad bowl. Combine next 6 (or 7 if you include the anchovy) ingredients in a blender and blend until smooth. Just before serving, drizzle dressing over salad and top with croutons and cheese.

The Skinny: Use fat free croutons.

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Dessert: Lemon Blueberry Coffee Cake

1 egg
2 cups biscuit mix
1/3 cup sugar
2/3 cup milk
2 tsp. grated lemon zest
1 and 1/2 cups frozen blueberries, thawed, rinsed and drained
2/3 cup confectioner's sugar
1 Tbsp. fresh lemon juice

Combine egg, biscuit mix, sugar, milk and lemon zest and mix well. Gently fold in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 minutes. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving.

The Skinny: Use your favorite egg and sugar substitute and fat free milk.

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Grocery List

3 Tbsp. butter
3/8 cup olive oil
2 medium onions
1 medium baking potato
1/2 cup chopped shallots
6 - 7 stalks of celery
3/4 cup dry white wine
4 and 1/2 cups chicken broth
1/2 cup Half and Half
Croutons
3 pounds chicken pieces (legs, thighs, breasts)
4 cloves garlic
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta
1 head romaine lettuce, torn into bite-sized pieces
1 head Boston lettuce, torn into bite-sized pieces
1/4 cup egg substitute or 1 pasteurized egg
2 Tbsp. lemon juice
1 tsp. Dijon mustard
1 2-oz. can anchovy fillets (optional)
Fresh grated Parmesan cheese
1 egg
2 cups biscuit mix
1/3 cup sugar
2/3 cup milk
2 tsp. grated lemon zest
1 and 1/2 cups frozen blueberries, thawed, rinsed and drained
2/3 cup confectioner's sugar

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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:
• 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 -- Salmon Mousse
• Main Course -- Sugar Glazed Ham
• Dessert -- Hot Cross Buns
• Tales from the ArcaMax Chef

Cheap Thrills Cuisine:
• 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
• Cheap Thrills Cuisine for 2/23/2008

The Culinary World, with Chef James:
• Recipe -- Okra Tomato Salad
• Recipe -- Broiled Yellowfin Tuna with Sauce Dijon
• 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

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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 from 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.

Recipes: The 7-Day Menu Planner

2008-03-27T00:49:00.000-07:00

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For You
Thursday March 27, 2008

  • SUNDAY (Family)
  • MONDAY (Heat and Eat)
  • TUESDAY (Budget)
  • WEDNESDAY (Express)
  • THURSDAY (Kids)
  • FRIDAY (Meatless)
  • SATURDAY (Easy Entertaining)

Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide.

SUNDAY (Family)

Treat the family to your own special recipe for LEG OF LAMB. Accompany it with flavor-packed POTATOES FLORENTINE: In a medium saucepan, cook 4 teaspoons pine nuts and 2 cloves minced garlic in 2 teaspoons olive oil for 1 minute or until nuts are golden. Add 2 cups fresh spinach leaves; cook 30 seconds or until wilted. Split and fluff 4 hot baked potatoes and season the inside of each with salt and pepper. Spoon spinach mixture into potatoes.

Add a MIXED GREEN SALAD and SOURDOUGH BREAD. Buy a BLUEBERRY PIE for dessert.

PLAN AHEAD: Save enough lamb and pie for Monday.

SHOPPING LIST: leg of lamb, pine nuts, garlic, olive oil, fresh spinach, potatoes to bake, salt, pepper, salad greens, sourdough bread, blueberry pie.

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MONDAY (Heat and Eat)

Chop some of the leftover lamb, mix with some couscous, moisten with plain yogurt and make STUFFED PITAS using whole-wheat pita bread lined with a lettuce leaf. Serve with BAKED VEGETABLE CHIPS. Munch on BABY CARROTS and SLICED CUCUMBERS on the side. The leftover PIE is dessert.

SHOPPING LIST: couscous, plain yogurt, whole-wheat pita bread, lettuce, baked vegetable chips, baby carrots, cucumbers.

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TUESDAY (Budget)

MEATY MUSHROOM CHILI (see recipe) is another great economical chili recipe. Serve it with a LETTUCE WEDGE and baked TORTILLA CHIPS. PEACHES are a simple dessert.

SHOPPING LIST: 95 percent lean ground beef, onion, chili powder, cumin, sliced fresh white mushrooms, canned diced tomatoes with jalapeno peppers, no-salt-added tomato sauce, canned chili beans, canned red beans, garlic, salt, reduced-fat sharp cheddar cheese, green onions, lettuce, baked tortilla chips, peaches.

Recipe: MEATY MUSHROOM CHILI

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WEDNESDAY (Express)

How about EGG, BEEF AND PEPPER SANDWICHES for a quick meal? Heat a large nonstick skillet on medium-high. Add 1 (16-ounce) package frozen pepper strips with onions and cook 4 minutes or until vegetables are thawed and hot. Add 3 ounces deli roast beef (cut into strips). Drizzle cut sides of 4 warmed sandwich rolls with low-fat Italian dressing. Arrange one sliced hard-cooked egg on one side of each roll. Top with pepper mixture, lettuce leaves and the other half of the roll.

Serve with frozen OVEN FRIES. Buy BROWNIES for dessert.

PLAN AHEAD: Save enough brownies for Friday.

SHOPPING LIST: frozen pepper strips with onions, deli roast beef, sandwich rolls, low-fat Italian dressing, eggs, lettuce, frozen oven fries, brownies.

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THURSDAY (Kids)

Keep the kids happy with TACO PIE (see recipe). Add CARROT STICKS on the side. Make BUTTERSCOTCH PUDDING (from a mix) with 1 percent milk for dessert.

SHOPPING LIST: 95 percent lean ground beef, onion, envelope of 30 percent-less-sodium taco seasoning mix, canned chopped green chilies, 1 percent milk, eggs, reduced-fat, all-purpose baking mix (such as Bisquick or another brand), Monterey Jack cheese, salsa, reduced-fat sour cream, lettuce, tomatoes, carrot sticks, butterscotch pudding mix.

Recipe: TACO PIE

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FRIDAY (Meatless)

Keep it simple tonight with SWEET ONION VEGETABLE SOUP for dinner. In a Dutch oven, combine 2 medium chopped sweet onions, 3 diced carrots, 3 ribs sliced celery, 2 cloves minced garlic, 1 tablespoon finely chopped fresh rosemary and 2 tablespoons extra-virgin olive oil. Cook on medium 6 to 8 minutes or until vegetables are softened. Add 6 cups vegetable broth, 1 (14 1/2-ounce) can undrained fire-roasted diced tomatoes, 3 cups shredded cabbage and 2 (15-ounce) cans rinsed cannellini beans. Bring to boil; reduce heat and simmer, partially covered, 30 minutes or until the cabbage is tender and soup is slightly thickened. Ladle into bowls and serve.

Alongside, add EGG SALAD SANDWICHES with SLICED TOMATOES and LETTUCE on WHOLE-WHEAT TOAST. Top your meal with leftover BROWNIES for dessert.

SHOPPING LIST: sweet onions, carrots, celery, garlic, fresh rosemary, extra-virgin olive oil, vegetable broth, canned fire-roasted diced tomatoes, cabbage, canned cannellini beans, egg salad, tomatoes, lettuce, whole-wheat bread.

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SATURDAY (Easy Entertaining)

QUINOA PILAF WITH SALMON AND ASPARAGUS (see recipe) is as delicious as it looks and a fitting meal for guests. Serve the combo dinner with a RED-TIPPED LETTUCE SALAD and BAGUETTES. Top ANGEL FOOD CAKE with LEMON CURD (store-bought) for a special dessert.

TIP: Look for quinoa with the rice and other grains.

SHOPPING LIST: quinoa, fat-free chicken broth, salmon fillets, butter or margarine, fresh asparagus, green onions, frozen tiny green peas, grape tomatoes, no-salt lemon pepper seasoning, fresh or dried dill, red-tipped lettuce, baguettes, angel food cake, lemon curd.

Recipe: QUINOA PILAF WITH SALMON AND ASPARAGUS

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 (Kids)
• THURSDAY (Meatless)
• FRIDAY (Express)
• 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 -- Salmon Mousse
• Main Course -- Sugar Glazed Ham
• Dessert -- Hot Cross Buns
• Tales from the ArcaMax Chef

Cheap Thrills Cuisine:
• 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
• Cheap Thrills Cuisine for 2/23/2008

The Culinary World, with Chef James:
• Recipe -- Okra Tomato Salad
• Recipe -- Broiled Yellowfin Tuna with Sauce Dijon
• 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

Learn How To Earn Over $4,000 Per Month With a Free Blog!

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 "7-Day Menu Planner" newsletter from 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?

New York Steaks with Wasabi Sauce

2008-03-26T00:41:00.000-07:00

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Wolfgang Puck

For You
Wednesday March 26, 2008

• STEAK INDOORS

Match wine with your recipes using our Wine Pairing guide.

STEAK INDOORS

By Wolfgang Puck, Tribune Media Services

We're in the middle of a steak-eating renaissance. I see it in the popularity of my Cut steakhouses in Beverly Hills and Las Vegas, not to mention the number of people who love to order steaks in my other restaurants.

When it comes to cooking at home, though, steak seems more seasonal. People wait until the weather is warm enough for them to throw steaks on the outdoor grill. And that's a shame, because steaks are actually easy to cook indoors.

The secret is as simple as having the right frying pan, or skillet, one with a heavy bottom that holds heat well and conducts it evenly, and low curved sides that don't trap moisture, the enemy of proper searing and browning. I also prefer pans made of non-reactive metals, particularly stainless steel, that won't affect the flavor of pan sauces.

Once you've got the pan, cooking steaks is easy. First, heat the pan well and add a little oil to help prevent sticking. Then, in go the well-seasoned steaks.

I like to use New York steaks, also known as New York strip steaks, Kansas City strip steaks, shell steaks, and sirloin club steaks. Whatever it's called, this cut from the short loin is very tender and flavorful, perfect for quick pan cooking. For the absolutely top quality, look for USDA Prime steaks; those labeled Choice are also excellent. The only seasoning the steaks need is some salt and pepper, though you can get a little fancier, as I do in the recipe I share here, by using a mixture of black, green, and pink peppercorns.

My next tip is to leave the steaks alone. Many home cooks anxiously lift or turn them every 30 seconds or so, which interferes with the formation of a well-browned crust. Resist temptation, letting the steaks sear undisturbed for 3 to 5 minutes, depending on their thickness and how rare or well done you want them, before cooking the other side.

Once the steaks are done, all that's left to do is make a sauce. Properly seared, the steaks leave behind a well-browned, flavorful glaze in the pan. Add some flavorful liquid--particularly wine, which has the acidity a good sauce needs for a well-balanced taste--to dissolve, or deglaze, the pan deposits. Then, add some broth and seasonings, reduce the liquid to concentrate its flavor and consistency, maybe enrich it with some cream and butter, and your sauce is ready to pay the perfect complement to your steaks.

One final tip: Always remember that sauce is there to enhance your meat, not overpower it. I always serve just a spoonful on top of each steak, passing the rest at the table for guests to help themselves.

NEW YORK STEAKS WITH WASABI SAUCE

Serves 4

3 tablespoons each whole black, green, and pink peppercorns

1/4 cup Port wine

4 New York steaks, each about 6 ounces

Salt

1-1/2 tablespoons safflower oil

2/3 cup dry red wine

2 teaspoons balsamic vinegar

2/3 cup heavy cream

1/3 cup store-bought organic beef broth

2 tablespoons unsalted butter, cut into small pieces

2 teaspoons prepared wasabi paste (from the ethnic food section of well-stocked markets, or your local sushi bar)

The night or morning before you plan to serve the steaks, put 1 tablespoon each of the black, green, and pink peppercorns in a small glass bowl or cup. Add the Port wine, cover, and refrigerate. Just before you begin to prepare the steaks, remove the soaked peppercorns from the refrigerator and drain off any Port that they haven't absorbed. Set aside.

Put the remaining 2 tablespoons each of peppercorns in a small, heavy-duty plastic bag. With a rolling pin, crush the peppercorns.

With a sharp knife, trim excess fat from the steaks. Season the steaks on both sides with salt and the crushed peppercorns, pressing the seasonings into the meat.

Heat a large, heavy, non-reactive skillet over high heat. Add the oil and, when it swirls easily and coats the pan, add the steaks. Cook them about 4 minutes per side for medium-rare. Remove the steaks to a plate, cover with heavy-duty aluminum foil to keep them warm, and set aside.

Pour out the fat from pan. Return the pan to the heat, add the red wine and balsamic vinegar, and stir and scrape with a wooden spoon to deglaze the pan deposits. Boil until the mixture has reduced by about a half, about 5 minutes. Stir in the cream and broth and continue boiling, stirring and scraping occasionally, until the sauce is thick enough to coat the back of a spoon, 5 to 7 minutes more.

One small piece at a time, whisk the butter into the sauce. Stir in the wasabi paste until it dissolves and blends in; then, stir in the soaked peppercorns and the juices that have accumulated from the covered steaks. Season to taste with salt.

To serve, place the steaks on heated serving plates. Spoon a little of the sauce with the whole peppercorns on top of each steak. Transfer the remaining sauce to a sauceboat to pass at the table.

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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 (Kids)
• THURSDAY (Meatless)
• FRIDAY (Express)
• SATURDAY (Easy Entertaining)

Wolfgang Puck:
• PIZZA FOR EASTER BRUNCH
• PIZZA FOR EASTER BRUNCH
• MAKING A HUMBLE SOUP SPECIAL
• AUTHENTIC AUSTRIAN PASTA

Healthy Recipes by Eating Well:
• Organic—or Not?
• Trio of Peas
• Spring Chicken & Blue Cheese Salad
• Rhubarb-Vanilla Compote

ArcaMax Chef Recipes:
• Appetizer -- Salmon Mousse
• Main Course -- Sugar Glazed Ham
• Dessert -- Hot Cross Buns
• Tales from the ArcaMax Chef

Cheap Thrills Cuisine:
• 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
• Cheap Thrills Cuisine for 2/23/2008

The Culinary World, with Chef James:
• Recipe -- Okra Tomato Salad
• Recipe -- Broiled Yellowfin Tuna with Sauce Dijon
• 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

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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 from the following email address: arcamax.eletters@gmail.com.

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Trio of Peas, Spring Chicken & Blue Cheese Salad, and Rhubarb-Vanilla Compote

2008-03-25T00:57:00.000-07:00

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Healthy Recipes

For You
Tuesday March 25, 2008

  • Organic—or Not?
  • Trio of Peas
  • Spring Chicken & Blue Cheese Salad
  • Rhubarb-Vanilla Compote

Organic—or Not?

By Marissa Lippert, M.S., R.D., EatingWell.com

Eating organic berries instead of conventional ones can reduce your exposure to pesticides, and recent research suggests that it also may give you a nutrient boost. Last year, a study out of Newcastle University in the United Kingdom reported that organic produce boasted up to 40 percent ...

Read Full Article
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Trio of Peas

EatingWell

Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish.

Servings: 4 servings, about 3/4 cup each
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Low Carb, Low Calorie, High Fiber, Low Sodium, Low Cholesterol, Low Sat Fat, Heart Healthy, Diabetes Appropriate, Healthy Weight

Ingredients:

Trio of Peas
2 teaspoons canola oil
1 cup snow peas , trimmed
1 cup sugar snap peas , fresh or frozen
2 cups frozen peas (8 ounces)
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1 1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Steps:

1: Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.

Nutrition: (Per serving)

Calories - 111
Carbohydrates - 15
Fat - 4
Saturated Fat - 1
Monounsaturated Fat - 2
Protein - 5
Cholesterol - 3
Dietary Fiber - 5
Potassium - 0
Sodium - 127
Nutrition Bonus - Vitamin C (40 daily value), Vitamin A (35 dv).

Related Links:

• Braised Scallions & Peas
• More Healthy Pea Recipes

More Recipes from ArcaMax.com
www.arcamax.com/recipes

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Spring Chicken & Blue Cheese Salad

Ellen Ecker Ogden

This main-dish chicken salad has bright flavors of tarragon in a creamy blue cheese dressing with just a touch of sweetness from honey.

Servings: 4 servings
Total Time: 55 minutes
Ease of Preparation: Easy
Health: High Calcium, Low Carb

Ingredients:

Spring Chicken & Blue Cheese Salad
1 cup nonfat Greek-style yogurt (see Shopping Tip)
1 clove garlic , minced
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
1 pound boneless, skinless chicken breast , trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head butterhead lettuce , torn into bite-size pieces
1/2 head radicchio , cored and very thinly sliced
1 cup baby arugula or mixed baby greens
Creamy Blue Cheese-Tarragon Dressing (recipe follows)
1/2 cup walnuts , toasted (see Tip) and chopped

Steps:

1: Preheat oven to 350°F.

2: Combine yogurt, garlic, oil and tarragon in a large bowl. Season chicken with salt and pepper and add to the bowl; turn to coat. Place the chicken in a baking dish and cover completely with the yogurt mixture.

3: Bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 35 to 45 minutes. Transfer to a clean cutting board. Thinly slice the chicken when cool enough to handle.

4: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the chicken, spoon 2 tablespoons Creamy Blue Cheese-Tarragon Dressing over each salad and sprinkle with walnuts.

Nutrition: (Per serving)

Calories - 418
Carbohydrates - 10
Fat - 29
Saturated Fat - 6
Monounsaturated Fat - 14
Protein - 30
Cholesterol - 74
Dietary Fiber - 2
Potassium - 441
Sodium - 494
Nutrition Bonus - Vitamin A (40 daily value), Selenium (33 dv), Folate (17 dv), Calcium (15 dv).

Shopping tip: Thick and creamy Greek-style yogurt is made by removing the whey from cultured milk. Because the whey has been removed, you can cook with Greek-style yogurt without the normal separation that occurs when cooking with regular yogurt. Both can be used in this recipe, but we recommend using Greek yogurt if it’s available at your supermarket. Tip: Spread whole walnuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Related Links:

• Creamy Blue Cheese-Tarragon Dressing
• More Healthy Chicken Recipes and Cooking Tips

More Recipes from ArcaMax.com
www.arcamax.com/recipes

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Rhubarb-Vanilla Compote

EW (Test Kitchen)

Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Servings: 4 servings, 1/2 cup each
Total Time: 15 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

Rhubarb-Vanilla Compote
4 cups diced rhubarb
1/2 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

1: Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.

Nutrition: (Per serving)

Calories - 124
Carbohydrates - 31
Fat - 0
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 1
Cholesterol - 0
Dietary Fiber - 2
Potassium - 353
Sodium - 5
Nutrition Bonus - Vitamin C (15 daily value).

Related Links:

• Rhubarb Upside-Down Cake
• Quick and Healthy Dessert Recipes

More Recipes from ArcaMax.com
www.arcamax.com/recipes

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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 (Kids)
• THURSDAY (Meatless)
• FRIDAY (Express)
• SATURDAY (Easy Entertaining)

Wolfgang Puck:
• PIZZA FOR EASTER BRUNCH
• PIZZA FOR EASTER BRUNCH
• MAKING A HUMBLE SOUP SPECIAL
• AUTHENTIC AUSTRIAN PASTA

Healthy Recipes by Eating Well:
• Fresh Mint
• Mint-Pesto Rubbed Leg of Lamb
• Mojito Marinade
• Iced Mint Green Tea

ArcaMax Chef Recipes:
• Appetizer -- Salmon Mousse
• Main Course -- Sugar Glazed Ham
• Dessert -- Hot Cross Buns
• Tales from the ArcaMax Chef

Cheap Thrills Cuisine:
• 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
• Cheap Thrills Cuisine for 2/23/2008

The Culinary World, with Chef James:
• Recipe -- Okra Tomato Salad
• Recipe -- Broiled Yellowfin Tuna with Sauce Dijon
• 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

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"I hate my job" and... "Mondays Suck!"

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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 from the following email address: arcamax.eletters@gmail.com.

Please feel free to forward this email on to your friends!

Advertise in ArcaMax Newsletters
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Click to learn more.

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Honey Mustard Salmon with Couscous and Spinach Salad

2008-03-24T10:24:00.000-07:00

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Recipes by Zola

For You
Monday March 24, 2008

Honey Mustard Salmon with Couscous and Spinach Salad

Zola Gorgon

Creative and healthy...

A few weeks ago I got an email from one of my readers who asked, "When are you going to give us a recipe for something healthy?" I didn't laugh. He was spot on.

As I looked back over the recipes I had given you in the past couple of months I realized more than a few were decadent and some were down right over-the-top. It was time to get back to healthy.

I wrote him back and told him that he was indeed right on target and that I seem to go through phases. Sometimes I get on a health kick and you get nothing but healthy recipes from me and then there are the other times. I guess it must have been the holidays and the themes that surround them that got me coming up with new desserts and calorie-laden entrees. Or maybe it was the cold weather and all the snow. In either case, it's time to reform.

I'm preparing for a business trip to England and Italy in April. In order to prepare, I have to get all of my business duties in order, and of course I have to pack, but in this case I am also preparing by dieting before I go. When you are going to Italy you want to be able to EAT. I think I better "make room" for those treats I'll be consuming on the trip by slimming down some before I go. It's really not a problem. I have plenty of extra pounds I could drop.

In designing today's recipe I wanted healthy but I also wanted creative. I wanted a recipe that would inspire you to eat a salad entree. There's plenty of flavor, it's easy to make and it's a bit on the exotic side. I don't often make couscous so in this case, for ease, I opted for the box mix. They have really come up with some cool flavors that mix in with the couscous. Couscous, without the extra flavors, can be a bit bland so these extra bits are a welcome addition. I hope you enjoy the salmon dish and feel free to serve it to company. Even healthy can be celebrated.

Honey Mustard Salmon with Couscous and Spinach Salad

Serves 4

1/4 cup of butter, melted
3 Tbl of Dijon mustard
2 Tbl of honey
1/3 cup of plain bread crumbs
1/2 cup of finely chopped pecans (optional)
2 Tbl of chopped parsley
A light dusting of cayenne (optional)
4 salmon filet portions (wild salmon preferred)
lemon slices for garnish
4 hands-full of baby spinach
2 tsp of butter
5 baby carrots diced
1 red bell pepper diced
3 green onions diced (white and light green parts only)
1 box of couscous mix. (you choose flavor. I prefer parmesan)

Preheat oven to 400 degrees

In a small bowl stir melted butter (1/4 cup), mustard, and honey. On a large plate mix breadcrumbs, pecans and parsley.

Brush each salmon filet liberally with mustard mixture. Put them in an oiled baking dish. Then sprinkle with the breadcrumb mixture. Dust lightly with cayenne for a bit of zip.

Bake the salmon 12 to 15 minutes (depending on how done you like your salmon).

While the salmon is baking, make the couscous. Follow directions on the box. In a small saute pan melt the butter (2 tsp) and add carrot bits and red pepper along with the green onions. Saute on low until carrots are loosened up and the green onions are tender.

When ready to serve, put a handful of baby spinach on each plate. Put a spoonful of couscous over the spinach. Place your salmon on top of the couscous and sprinkle the carrots, peppers and onions around the salmon. Garnish with lemon slices.

Enjoy!
Cheers,
Zola

Send email to Zola at dinnerwithzola@hotmail.com.

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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:
• Irish Coffee
• Italian Crock Pot Stew
• Tempting Tilapia
• Exotic Mushroom Tarts

7-Day Menu Planner:
• SUNDAY (Family)
• MONDAY (Heat and Eat)
• TUESDAY (Budget)
• WEDNESDAY (Kids)
• THURSDAY (Meatless)
• FRIDAY (Express)
• SATURDAY (Easy Entertaining)

Wolfgang Puck:
• PIZZA FOR EASTER BRUNCH
• PIZZA FOR EASTER BRUNCH
• MAKING A HUMBLE SOUP SPECIAL
• AUTHENTIC AUSTRIAN PASTA

Healthy Recipes by Eating Well:
• Fresh Mint
• Mint-Pesto Rubbed Leg of Lamb
• Mojito Marinade
• Iced Mint Green Tea

ArcaMax Chef Recipes:
• Appetizer -- Salmon Mousse
• Main Course -- Sugar Glazed Ham
• Dessert -- Hot Cross Buns
• Tales from the ArcaMax Chef

Cheap Thrills Cuisine:
• 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
• Cheap Thrills Cuisine for 2/23/2008

The Culinary World, with Chef James:
• Recipe -- Okra Tomato Salad
• Recipe -- Broiled Yellowfin Tuna with Sauce Dijon
• 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

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"I hate my job" and... "Mondays Suck!"

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Sponsored Articles

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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 from the following email address: arcamax.eletters@gmail.com.

Please feel free to forward this email on to your friends!

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Tomato Okra Salad

2008-03-23T00:42:00.000-07:00

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The Culinary World, with Chef James

For You
Sunday March 23, 2008

  • Recipe -- Okra Tomato Salad
  • Recipe -- Broiled Yellowfin Tuna with Sauce Dijon
  • Trivia
  • Food Quote
  • Food Trivia Quiz

Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide.

Recipe -- Okra Tomato Salad

FoodReference.com

3 tablespoons vegetable oil
1 16-ounce package frozen okra
2 cups cherry tomato halves
1 cup sliced celery
2 tablespoons chopped green onion
1/4 cup distilled vinegar
2 tablespoons dry white wine
2 teaspoons lite soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 teaspoon minced garlic
2/3 cup vegetable oil
Torn assorted lettuce

Click for full article >>

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Recipe -- Broiled Yellowfin Tuna with Sauce Dijon

FoodReference.com

* 2 pounds Florida yellowfin tuna steaks
* 1 cup olive oil
* 1 cup tarragon vinegar
* 1 teaspoon salt
* 3 teaspoons paprika
* 1 clove Florida garlic, sliced
* 1 teaspoon cayenne pepper
* paprika for garnish
* Florida parsley, chopped for garnish
* Sauce Dijon (recipe follows)

Click for full article >>

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Trivia

FoodReference.com

Cheshire cheese is the oldest cheddar type cheese, and the oldest named cheese in Britain.

Click for full article >>

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Food Quote

FoodReference.com

"Giving money and power to government is like giving whiskey and car keys to teenage boys."
P. J. O'Rourke

Click for full article >>

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Food Trivia Quiz

FoodReference.com

1) Aloysia triphylla, or Lippia citriodora is an herb that originated in South America. It has long, narrow pointed leaves with a pleasant, sharp lemon scent and flavor, quite different than other lemon-scented herbs, it has been described as 'lemon perfume.' This herb was brought to Europe in the 17th or 18th century, and has been popular in France for many years. It is used to make tea, as a seasoning herb, and as a perfume and soap fragrance. It has recently become popular in the U.S. Name that herb!

Click for full article >>

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More Recipes from ArcaMax

Find the perfect wine with our Wine Pairing guide.

Recipes by Zola:
• Irish Coffee
• Italian Crock Pot Stew
• Tempting Tilapia
• Exotic Mushroom Tarts

7-Day Menu Planner:
• SUNDAY (Family)
• MONDAY (Heat and Eat)
• TUESDAY (Budget)
• WEDNESDAY (Kids)
• THURSDAY (Meatless)
• FRIDAY (Express)
• SATURDAY (Easy Entertaining)

Wolfgang Puck:
• PIZZA FOR EASTER BRUNCH
• PIZZA FOR EASTER BRUNCH
• MAKING A HUMBLE SOUP SPECIAL
• AUTHENTIC AUSTRIAN PASTA

Healthy Recipes by Eating Well:
• Fresh Mint
• Mint-Pesto Rubbed Leg of Lamb
• Mojito Marinade
• Iced Mint Green Tea

ArcaMax Chef Recipes:
• Appetizer -- Salmon Mousse
• Main Course -- Sugar Glazed Ham
• Dessert -- Hot Cross Buns
• Tales from the ArcaMax Chef

Cheap Thrills Cuisine:
• 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
• Cheap Thrills Cuisine for 2/23/2008

The Culinary World, with Chef James:
• Recipe -- Tuna Potato Croquettes
• Recipe -- Hummus
• Trivia
• Food Quote

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