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
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