Valentine’s Day is about warming the hearts of those who are important to you. By making others happy, we make ourselves feel more satisfied. Achieve this with a simple smile, personal note or phone call or by preparing and serving delectable food.
Choose menus that contain nutrition, but still offer indulgences like the taste of dark chocolate.
Raspberries, loaded with antioxidants, fibre, minerals and vitamins, are a smart addition.
Try the frozen alternative that offers the same health benefits minus the firm texture.
Read Also
Nutritious pork packed with vitamins, essential minerals
Recipes for pork
Here are some easy meals and desserts for Valentine’s Day. Take time to relax and share a meal with family or friends.
Beef and vegetable stir fry
Stir fry dishes offer intense flavours and are versatile because you can chop up a variety of vegetables.
- 1/2 c. Catalina salad dressing 125 mL
- 3 tbsp. soy sauce 45 mL
- 1 lb. sirloin steak cut into thin strips 450 g
- 2 carrots, halved and cut into thin strips
- 1 large red pepper, cut into thin strips
- 4 green onions, finely chopped
- 1/2 c. snap peas, cut in half 125 mL
- hot cooked rice, or noodles
Mix the dressing and soy sauce in a large skillet over medium heat. Once heated, place the beef in the skillet, cooking for approximately five minutes. Add the vegetables and stir fry for an additional five minutes or until done. Serve over rice or noodles with a glass of wine or sparkling water, flavoured or plain.
Slow cooker tomato pasta sauce
This slow cooker dish might fit the bill if you have time constraints.
- 1 1/2 lb. ground beef (substitute groundchicken or turkey if desired) 680 g
- 1 medium red pepper, finely chopped
- 3 fresh mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 cans diced tomatoes, 398 mL undrained
- 1 can tomato sauce 213 mL
- 1 tbsp. brown sugar 15 mL
- 1 tsp. chili powder 5 mL
- 1/2 tsp. each salt and pepper 2 mL
- 1/4 tsp. garlic powder or seasoning 1 mL
- 1/8 tsp. cayenne pepper 0.5 mL
- hot cooked pasta
In a large skillet, cook the beef, red pepper, mushrooms and onion over medium heat until the meat is not pink.
Drain the excess liquid and place in a slow cooker. Add the remaining ingredients and stir.
Cover and cook on low for about eight hours or on high for four. Serve with pasta of your choice. Garnish each serving with shredded cheese. Serves about eight.
Main course entrees adapted from www.allrecipes.com.
Raspberry chocolate angel cake
- 1 angel food cake mix 450 g
- 1 1/4 c. cold water 300 mL
- 1/2 c. cocoa 125 mL
Sauce:
- 2 tbsp. sugar 30 mL
- 2 tsp. cornstarch 10 mL
- 2 c. frozen unsweetened raspberries, thawed 500 mL
- 4 c. whipped cream or topping 1 mL
- dark chocolate bar to garnish, optional
Preheat the oven to 350 F (180 C).
In a large bowl, combine the cake mix, water and cocoa. Beat on low for 30 seconds, then on medium speed for two minutes.
Gently, pour the batter into an ungreased 10-inch tube pan. Cut the batter with a metal knife to break up air pockets.
Bake on the lowest oven rack for 30 to 40 minutes or until firm to the touch and cracks on the surface are dry. Invert the pan and cool. In a small saucepan, combine the sugar and cornstarch, then add the raspberries.
Bring to a boil over medium heat, stirring constantly. Allow to boil for two minutes or until the sauce has thickened. Remove saucepan from the heat and cool.
Run a knife around the rim of the cooled cake and drop onto a serving plate.
Slice just before serving and place cake on a small plate, drizzle with raspberry sauce and top with whipped cream.
Finely grate dark chocolate on top to garnish, or melt some dark chocolate chips and drizzle. Source: www.tasteofhome.com.
Raspberry chocolate trifle
This is an elegant looking dessert.
- 3 c. cold milk 750 mL
- 2 pkgs. chocolate instant pudding 204 g
- 2 1/2 c. whipped cream or whipped topping, divided 625 mL
- 6 c. cubed chocolate angel food cake 2 L
- 2 c. fresh raspberries or frozen, thawed and undrained 500 mL
In a large mixing bowl, combine the milk and dry pudding mixes for two minutes. Gently fold in one cup (250 mL) whipped cream or topping.
Place half the cubed cake in a large glass serving bowl. Top with layers of half each pudding mix, berries and whipped cream or topping. Repeat the layers. Chill for two hours before serving. Serves about 10.
Strawberries can be substituted for raspberries. Adapted from www.kraftcanada.com.
Note: You can also substitute your favourite chocolate cake recipe for the chocolate angel food in the above selections.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
