Recipes: Celery Soup, Chicken Cacciatore and Blueberry Coffee Cake

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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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top Sincerely, The ArcaMax Chef Click here for a printer-friendly version of this issue. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • 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 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. New Type-At-Home program: Start earning in 30 minutes - Anyone can Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Recipes 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?
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Recipes: The 7-Day Menu Planner

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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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top COPYRIGHT 2006 UNIVERSAL PRESS SYNDICATE. This feature may not be reproduced or distributed electronically, in print or otherwise without the written permission of uclick and Universal Press Syndicate. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • 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?
Copyright © 2008 ArcaMax Publishing, Inc. and its licensors. All registered trademarks are the property of their respective owners.

New York Steaks with Wasabi Sauce

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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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • 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 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. "Discover the Secrets to America's Most Wanted Recipes" 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 "Wolfgang Puck" 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.

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

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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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top Answer Simple Surveys Earn Cold Hard Cash! Doing paid surveys online in your spare time is a great way to make some extra money - and paid online surveys are lots of fun too. We've helped 1000s of people get paid for surveys, and would love to have you join us. Click for more info More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. 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