ArcaMax Recipes 03/25/2005

Chilly Cucumber Soup
Marinated Pork Loin Chops with Apple-Chile Chutney
Succotash
White Chocolate Tart

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Chilly Cucumber Soup

1/4 cup butter
3 cucumbers, peeled, seeded and thinly sliced
1/4 cup scallions, chopped
1 and 1/2 to 2 cups chicken broth
1 cup plain yogurt
Salt and pepper
Sour cream
Fresh dill

Melt butter in a saucepan and add cucumbers and scallions.
Cook over low heat for several minutes. Place cucumbers
and scallions in food processor, add chicken broth, yogurt
and salt and pepper. Blend until smooth. Chill for several
hours before serving. Serve chilled topped with sour cream
and fresh dill. This soup is nice and cool and very good.
You will be surprised at how rich the flavor is with so few
ingredients. You can also serve this with some croutons
to sprinkle on top of the soup.

The Skinny: Use low fat chicken broth, light sour cream and
fat free yogurt.
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Main Course
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Marinated Pork Loin Chops with Apple-Chile Chutney

6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
2 cloves garlic, minced
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste

Combine all ingredients except pork chops. Place pork chops
in a shallow baking dish and pour marinade over chops.
Refrigerate for several hours before cooking. You can grill
these chops over a medium-high hot grill or bake at 350 degrees
for about 45 minutes, either way you should cook pork until
it is no longer pink in the middle. Be careful not to overcook
however or the pork will become tough. The marinade in this
recipe is perfect for pork. You should turn the chops a few
times during the marinating process to make sure each side
gets a turn.

The Skinny: Get the leanest pork loin chops you can find.
You can also use light soy sauce to cut down on the sodium.

Apple-Chile Chutney

4 cups granny smith apples, peeled cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried

Combine all ingredients in a saucepan and cook over medium heat
until apples are tender. Refrigerate until ready to serve.
Be careful when chopping hot chilies, they can make your
fingers burn and if you touch your eyes with the chile juice
on your fingers it could be quite painful. If you like things
a little hotter you may leave some or all the seeds in
the recipe when chopping the chiles. We never tried making
our own chutney until we found this recipe. We can always find
Major Gray's Mango Chutney and who wants to mess around
with perfection? But once we tried this chutney we were hooked.
It is very easy and the result is wonderful. You can also alter
the ingredients to make it mild or very spicy.

The Skinny: Nothing you can do with these ingredients.
There is very little fat and not too many calories to begin with.
Also, the chutney is just a condiment so you will not be eating
a big bowl of it.

Succotash

2 cups fresh butter beans
3 cup fresh corn
2 cups fresh tomatoes, diced
1/4 cup butter
1/2 cup water
1 Tbsp. sugar
Salt and pepper to taste

Cook butter beans in water, butter and salt and pepper until
tender; about 10 minutes. Add corn, tomatoes and sugar and
continue cooking for 5 - 10 more minutes. Adjust sugar and
salt and pepper flavors as needed. This recipe requires a little
effort on your part to create the perfect combination of sugar,
salt and pepper. Start out with just a little of each and add
what you need to create you own perfect succotash recipe.

The Skinny: This is a great summer time recipe when all the
fresh veggies are available. Both corn and butter beans
have some calories and fat but you really shouldn't worry
too much. Both ingredients also pack lots of vitamins,
minerals and fiber so go ahead and
dig in.

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Dessert
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White Chocolate Tart

1 9-inch piecrust prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla

Melt white chocolate either in a double boiler or in the
microwave, being careful not to scorch. Pour into piecrust.
Combine eggs, egg yolks, buttermilk, lemon juice and zest,
brown sugar, flour and vanilla and cook over low heat in a
saucepan until it starts to
thicken a little. Pour over white chocolate in the piecrust
and bake at 350 degrees for about 30 minutes. Cool before
serving. Your may also wish to garnish with fresh raspberries,
blueberries, blackberries or strawberries.

The Skinny: Use egg and sugar substitutes.
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Grocery List
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1/4 cup butter
3 cucumbers
1/4 cup scallions, chopped
1 and 1/2 to 2 cups chicken broth
1 cup plain yogurt
Sour cream
Fresh dill
6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
8 cloves garlic
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
4 cups granny smith apples, peeled cored and diced
2 red or green chilies
1/4 cup cider vinegar
1/3 cup brown sugar
1 Tbsp. fresh marjoram or 1 tsp. dried
2 cups fresh butter beans
3 cup fresh corn
2 cups fresh tomatoes, diced
1/4 cup butter
1 Tbsp. sugar
1 9-inch piecrust prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla






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