ArcaMax Recipes for December 4, 2009 _______________________________________ Appetizer _______________________________________ Smoked Salmon Canapes 1 cup butter Three quarters cup fresh dill sprigs 1 clove garlic, minced One quarter tsp. salt 4 tsp. fresh lemon juice 2 French baguettes 8 oz. smoked salmon, sliced very thin Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter and process until smooth. Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use. Cut baguettes into very thin slices, about one quarter to one half inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape. The Skinny: Not much to do here. _______________________________________ Main Course _______________________________________ Mediterranean Chicken 6 - 8 boneless chicken breasts One third cup extra virgin olive oil 4 - 6 garlic cloves, minced One quarter cup fresh parsley One half cup ripe olives, pitted and sliced One third cup dry red wine 2 14-oz. cans diced tomatoes 2 tsp. dried oregano Two thirds cup Feta or goat cheese Heat oil in a large skillet and add chicken and garlic. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt. Serve with rice or pasta. The Skinny: Feta and goat cheese are lower in fat than most cheese and the little bit of oil is olive oil which is better for you than other oils. You could cut out the olives but they really do add flavor, color and texture to this dish. We used whole wheat pasta which is supposed to be good for you. Zucchini with Thyme and White Wine 1 and one half pounds fresh zucchini 2 cloves garlic, minced One third cup extra virgin olive oil 1 large onion, diced 2 Tbsp. fresh parsley, minced 1 tsp. dried thyme One half cup dry white wine Salt and pepper to taste Saute zucchini, garlic and onion in oil in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes. The Skinny: Again, not much to do here. If you cannot use white wine substitute the same measure of apple juice. _______________________________________ Dessert _______________________________________ Easy Cherry Crumb Pie 1 9-inch pie crust 1 Tbsp. cornstarch 1 Tbsp. cold water 1 can (21-oz.) cherry pie filling One half cup quick-cook oats One quarter cup flour One quarter cup brown sugar One quarter cup butter Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture. Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving. The Skinny: Use your favorite sugar substitute. _______________________________________ Grocery List _______________________________________ 1 and one quarter cup butter Three quarters cup fresh dill sprigs 1 clove garlic, minced One quarter tsp. salt 4 tsp. fresh lemon juice 2 French baguettes 8 oz. smoked salmon, sliced very thin 8 - 10 boneless chicken breasts Two thirds cup extra virgin olive oil 5 - 7 garlic cloves, minced One half cup fresh parsley One half cup ripe olives, pitted and sliced One third cup dry red wine 2 14-oz. cans diced tomatoes 2 tsp. dried oregano Two thirds cup Feta or goat cheese 1 and one half pounds fresh zucchini 1 large onion 1 tsp. dried thyme One half cup dry white wine 1 9-inch pie crust 1 Tbsp. cornstarch 1 can (21-oz.) cherry pie filling One half cup quick-cook oats One quarter cup flour One quarter cup brown sugar (c) 2008 ArcaMax Publishing