Boardash: Chicken Sate, Watercress and Endive Salad, Shrimp Stir-Fry, and Apple Apricot Pie

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Recipes: ArcaMax Chef

For You
Friday November 27, 2009

Appetizer -- Chicken Sate
Salad -- Watercress and Endive Salad with Orange Vinaigrette
Main Course -- Shrimp Stir-Fry
Dessert -- Apple Apricot Pie
Grocery List
Tales from the ArcaMax Chef

We hope you enjoy this menu which serves 6 to 8.

Appetizer -- Chicken Sate

2 pounds boneless chicken cut into 1 inch pieces
One third cup orange juice
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. Sesame oil
2 Tbsp. extra virgin olive oil
One half tsp. ground ginger

Combine all ingredients and allow chicken to marinate for several hours or overnight. Place chicken on skewers and bake in the oven for 15 minutes at 425 degrees or grill over medium heat until chicken is done. Serve with sauce recipe to follow.

Dipping Sauce

One third cup smooth peanut butter
2 Tbsp. soy sauce
1 clove garlic, minced
2 tsp. brown sugar
1 Tbsp. green onions, finely chopped
One third cup coconut milk

Combine all ingredients in a small saucepan and simmer for several minutes to allow flavors to blend.

The Skinny: Use skinless chicken, low fat peanut putter and low sodium soy sauce (not for skinny purposes but to reduce your sodium intake)

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Salad -- Watercress and Endive Salad with Orange Vinaigrette

3 cups watercress, washed with large stems removed
3 cups Endive, washed and sliced
1 cucumber, sliced
1 tomato, chopped
1 red onion, sliced
One quarter cup white wine vinegar
One third cup fresh orange juice
Two thirds cup olive oil
One half tsp. dry mustard
1 tsp. dried tarragon
Salt and pepper to taste

Combine first 5 ingredients together in a large bowl and toss. Combine last six ingredients in a cruet and shake well. Pour dressing over salad and toss just before serving.

The Skinny: Use reduced sugar orange juice.

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Main Course -- Shrimp Stir-Fry

One quarter cup olive oil
6 cloves garlic, minced
1 tsp. paprika
1 tsp. ground cumin
Juice from 1 orange
1 Tbsp. orange zest
1 Tbsp. lemon zest
3 pounds shrimp, peeled
Juice of 1 lemon
One third cup cilantro, finely chopped

Heat oil in a skillet, add garlic and stir-fry until garlic begins to turn brown; reduce heat. Add paprika, cumin, orange juice, orange and lemon zest and stir for 1 minute. Add shrimp and cook until shrimp turns pink. Sprinkle with lemon juice and cilantro and serve with hot rice or pasta.

The Skinny: Serve with steamed vegetables instead of rice or pasta.

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Dessert -- Apple Apricot Pie

1 9-inch pie crust
4 fresh apricots, cored and sliced
3 Granny Smith apples, cored and sliced
Three quarters cup sugar
1 tsp. cinnamon
3 Tbsp. flour
2 Tbsp. lemon juice
One half tsp. nutmeg

Crumb topping

Two thirds cup flour
1 tsp. cinnamon
One quarter cup brown sugar
2 Tbsp. lemon juice
One quarter cup butter, melted

Combine all pie ingredients in a large bowl and mix well. Place in piecrust and bake at 350 degrees for 30 minutes. Combine crumb-topping ingredients, except for butter, and mix to form a crumb-like consistency. Sprinkle over pie and pour melted butter on top of the pie. Bake an additional 30 minutes at 350 degrees.

The Skinny: Use your favorite sugar substitutes.

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Grocery List

2 pounds boneless chicken cut into 1 inch pieces
1 cup fresh orange juice
5 Tbsp. soy sauce
9 cloves garlic
1 Tbsp. Sesame oil
1 and one quarter cup extra virgin olive oil
One half tsp. ground ginger
One third cup smooth peanut butter
1 Tbsp. green onions, finely chopped
One third cup coconut milk
3 cups watercress
3 cups Endive
1 cucumber
1 tomato
1 red onion
One quarter cup white wine vinegar
One half tsp. dry mustard
1 tsp. dried tarragon
3 pounds shrimp
1 tsp. paprika
1 tsp. ground cumin
One quarter cup fresh lemon juice
1 Tbsp. orange zest
1 Tbsp. lemon zest
One third cup cilantro, finely chopped
1 9-inch pie crust
4 fresh apricots
3 Granny Smith apples
Three quarters cup sugar
1 tsp. cinnamon
3 Tbsp. flour
One half tsp. nutmeg
Two thirds cup flour
1 tsp. cinnamon
One half cup brown sugar
One quarter cup butter

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Tales from the ArcaMax Chef

They continue with the inevitable build up. While we busy ourselves with everyday life, going to school and work, watching television, going to the store, even sleeping, they continue. They have a single purpose and are sleepless. It is no wonder that we are no match for them.

There is no limit to their commitment and intent. They are silent and effortless. Individually, they are almost nothing ... .an afterthought in the fall breeze ... we walk among them, and sometimes on them, without even realizing. But they realize exactly what they are doing. They are taking part in an endless cycle ... a wheel that never stops turning ... a march in which they take part individually for but a very brief time ... but collectively for time immemorial.

Even if we realized what was happening early on, there is very little we could do about it. There is no stopping the wheel. You could take drastic, foolish measures and eliminate the source of them from your property, but they would still find you ... borne by the wind so effortlessly yet effectively.

All too soon you realize what has happened ... but by then it is too late. They have completed their journey and now you are left with the results. Singularly they are almost invisible ... collectively they are overwhelming. They block your way, crowd out your garden and cover your land. If you don’t do something, they will act with deadly stealth and main and kill your grass. You have no choice.

It is time to rake the leaves ...

God Bless America.

Enjoy!