ArcaMax Recipes for February 22, 2008
_______________________________________
Appetizer
_______________________________________
Fried Wontons
2 pounds ground ****k
1 cup sliced water chestnuts, finely chopped
3 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
2 Tbsp. soy sauce
1 Tbsp. rice wine, sake or rice wine vinegar
1 Tbsp. sesame seed oil
2 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying
Put ****k in bowl and chop with a knife to allow for even mixture with
other ingredients. Squeeze chopped water chestnuts in a paper towel
to remove moisture and then add to ****k. Add remaining ingredients
except for wanton skins and cooking oil and stir well until
completely mixed. Place about 1 tsp. of the mix in the center of a
wanton skin and fold the skin over to make a triangle. Pinch edges
of wanton skin together while moistening with just a little water on
your fingers. The water helps hold the wanton skin together. Heat
oil to 350 degrees in a wok or a deep fat fryer. Cook wontons only
about 3 or 4 at a time to make sure you do not lower the cooking
temperature of the oil too much. Maintaining the heat of the cooking
oil will keep the wantons from absorbing too much oil. Remove
wantons with a slotted spoon or frying strainer when they are golden
brown. Drain on paper towels. You can keep the cooked wantons warm
in the oven while you cook the remaining wantons. Serve with sweet
and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard.
You can substitute ground shrimp or turkey for the ****k or even use a
combination of all three.
The Skinny: Deep fat frying is not consistent with skinny. Just
have one or two.
_______________________________________
Main Course
_______________________________________
Crispy Broccoli
1 bunch broccoli
1 Tbsp. dark sesame oil
2 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes (optional but recommended)
Wash broccoli and cut florets into small pieces. Cut tough skin off
outer layer of stalk and cut stalk pieces into bite-sized pieces.
Steam broccoli for several minutes until crisp-tender. Meanwhile,
combine remaining ingredients in a cruet and shake well. Pour over
broccoli and toss. Chill for at least 1 hour before serving.
The Skinny: This one is fine as is.
Spicy Orange Beef
One quarter cup vegetable oil
1 and one half pounds London broil
One half pound snow peas
1 8-oz. can sliced water chestnuts
Sauce:
One quarter cup soy sauce
One quarter cup rice wine
One half cup water
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. sesame oil
1 tsp. Worcester****re sauce
1 Tbsp. orange rind, grated
1 clove garlic, minced
1 Tbsp. fresh ginger, grated
One quarter cup fresh orange juice
1 tsp. red pepper flakes
Combine sauce ingredients and mix well, then set aside. Cut London
broil into 1 inch pieces and trim away fat. Heat oil in a large
skillet or wok and brown beef. Remove beef and set aside. Stir-fry
snow peas for several minutes until crisp-tender. Add water
chestnuts and then sauce ingredients and beef and stir-fry until
sauce thickens. Serve hot with hot rice.
The Skinny: Use low sodium soy sauce and low sugar orange juice.
You can also leave out the beef or use tofu in place of the beef.
_______________________________________
Dessert
_______________________________________
Apple-Gingerbread Cobbler
?
1?(14-oz) package gingerbread mix divided
Three quarters cup water
One quarter cup firmly packed light brown sugar
One half cup butter, divided
One half cup chopped pecans
2?(21-oz) cans apple pie filling
Vanilla ice cream
?
Stir together 2 cups gingerbread mix and three quarters cup water
until smooth; set aside. Stir together remaining gingerbread mix and
brown sugar; add one quarter cup butter until mixture is crumbly.?
Stir in pecans; set aside. Combine apple pie filling and remaining
one quarter cup butter in large saucepan, and cook, stirring often, 5
minutes over medium heat or until thoroughly heated.? Spoon hot apple
mixture even into a lightly greased 11 x 7 baking dish.? Spoon
gingerbread mixture evenly over hot apple mixture; sprinkle with
pecan mixture. Bake at 375 for 30 to 35 minute or until set.? Serve
cobbler warm with vanilla ice cream.
The Skinny: Use your favorite sugar substitute and frozen yogurt in
place of the ice cream.
_______________________________________
Grocery List
_______________________________________
2 pounds ground ****k
2 cups sliced water chestnuts
5 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
Three quarters cup soy sauce
3 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
3 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying
1 bunch broccoli
1 Tbsp. dark sesame oil
1 Tbsp. and 2 tsp. sugar
2 cloves garlic, minced
2 tsp. red pepper flakes
One quarter cup vegetable oil
1 and one half pounds London broil
One half pound snow peas
1 8-oz. can sliced water chestnuts
One quarter cup rice wine
1 tsp. Worcester****re sauce
1?(14-oz.) package gingerbread mix divided
One quarter cup firmly packed light brown sugar
One half cup butter
One half cup chopped pecans
2?(21-oz.) cans apple pie filling
Vanilla ice cream
|
