For many of us, Valentine’s Day just comes and goes, like any other.
After some reflection, I realized that I have some really great memories from the season.
As a child, each year we would buy the containers or bags of cinnamon hearts and suck on these little hot candies until the top of our tongue was dyed red and burning, but each year we would do it all over again.
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I also remember getting love heart candies that fizzed on your tongue, but before you ate them you read a message on the top that was just for you.
Chocolate Kisses were my choice — just unwrap the foil in pink or red and let the little piece of chocolate melt in your mouth until it was gone and you popped in another.
Oh, and let’s not underestimate the classroom exchange of valentines.
This brings up both good and bad memories, depending on how many you got and from whom.
Of course, the vibrant red and pink colours in ads and decorations spark our consumer interest, leading to purchased gifts, and many have lovely flowers that are delivered to show others how much they are appreciated.
However, the Valentine’s season food menus that are prepared and shared may really be the gift that does steal some hearts.
Make eating simple this year by preparing your main course in a skillet that is sure to put some sizzle into your food experience.
As well, adding some oven baked sweets that deliver the chocolate and cinnamon flavours of the season, with a side of strawberry, would fit the bill.
I hope I’ve sparked your interest.
Saucy noodle skillet
This is a heavier meal that is warm and soothing on a winter night. For a healthy twist, and to keep things interesting, add some bok choy to the dish for antioxidants, fibre and fresh taste.
- 11/2 lb. ground beef 680 g
- 2 tbsp oil 30 mL
- 1 diced garlic clove or 1/2 tsp. (1 mL) garlic powder
- 1 red, yellow or orange pepper, chopped 1
- 1 small onion, chopped 1
- 1 c. sliced mushrooms 250 mL
- 2 c. chopped bok choy 500 mL
- 1/4 c. white or red wine (optional) 60 mL
- 1 can (680 mL) pasta sauce (I prefer the Hunts variety) 1
- 1 tbsp. brown sugar 15 mL
- 1 tsp. chili powder 5 mL
- 1/2 tsp. of each salt and pepper 1 mL
- 1/8 tsp. cayenne pepper. 5 mL
- fresh grated parmesan cheese
- 1 c. shredded cheddar cheese or cheese of your choice 250 mL
- 1 (500 g) pack of pasta such as spaghetti, rotini or penne, uncooked (my favourite brand is Garial, which is readily available in grocery stores) 1
Cook beef in large oiled skillet for about five minutes. Add vegetables and wine ( if desired); cook and stir three to five minutes or until beef is done.
Stir in pasta sauce, sugar and spices. Simmer on low heat 10 to 15 minutes.
While the sauce is simmering, cook the pasta as per package instructions. Drain when done, reserving just a bit of pasta water on the bottom for moisture.
Add the cooked pasta to the skillet and toss or pour sauce over plated noodles. Top with fresh ground Parmesan or shredded cheese of your choice. Serve with bread or garlic toast.
Note: You could substitute ground chicken or turkey for the beef if desired.
Cheesy chicken quesadillas
This is a great lunch option that uses up leftover roast chicken or beef and cheese block remnants.
I also have been known to throw in some finely cut or grated vegetables that need to be used up, such as carrot, broccoli, mushrooms or cauliflower.
This can be served as a side to soup or with veggies and dip.
- 4 large flour tortillas 4
- 4 c. cooked chicken, diced 1 L
- 1/8 tsp. seasoning salt .5 mL
- salt and pepper to taste
- 1 tsp. paprika 5 mL
- dash of cayenne pepper
- 1 c. chopped onions 250 mL
- 1 c. chopped peppers 250 mL
- 2 c. shredded cheese of your choice 500 mL
- 2 c. medium salsa 500 mL
- sour cream or plain Greek yogurt
- guacamole
Season the cooked chicken with seasoning salt, cayenne pepper and paprika. Spread 1 c. (250 mL) of the chicken on half of each tortilla. Add onions, peppers and any other small bits of veggies and cheese over the chicken.
Fold the tortilla in half and place in a large heated skillet. Press down gently until quite flat. Cook over medium heat for approximately four to five minutes on each side until lightly browned and cheese is melted. Gently flip about half way through the cooking.
Cut into three wedges and serve with salsa, sour cream and/or guacamole on the side for dipping.
Makes four.
Rich chocolate brownies
It would not be a Valentine’s menu without a chocolate dessert. To really celebrate, use a cutter to make each brownie the shape of a heart.
- 1 c. plus 2 tbsp. flour 250 mL plus 30 mL
- 1/ 2 tsp. salt 2 mL
- 1/ 3 c. cocoa 75 mL
- 1/2 c. brown sugar 125 mL
- 1/2 c. white sugar 125 mL
- 1 c. chocolate chips 250 mL
- 4 eggs 4
- 3/4 c. oil 175 mL
- 1 tbsp. vanilla 15 mL
Preheat the oven to 350 F (180 C). In a large mixing bowl, combine the above ingredients until thoroughly mixed. Pour the batter into a prepared nine by 13 inch (22 X 33 cm) pan. Bake for approximately 25 minutes or until a toothpick comes out clean. When cool, sprinkle with icing sugar if desired, cut and serve alone or with a side of strawberries with a dollop of ice or whipped cream.
The following sauce recipes can be used with the above brownie or on rich and creamy vanilla ice cream as a simple finish to a meal.
Strawberry sauce
- 1 tbsp. cornstarch 15 mL
- 3 tbsp. warm water 45 mL
- 1 tbsp. lemon juice 15 mL
- 3 c. strawberries hulled and sliced 750 mL
- 1/4 c. granulated sugar 60 mL
In a small bowl, mix the cornstarch with the warm water and lemon juice until it is fully dissolved. Set aside.
In a medium saucepan, add the sliced strawberries along with the granulated sugar. Stir to combine. Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries begin to release their juices and soften, about five to seven minutes.
Stir the cornstarch mixture again and add the mixture to the strawberries. Stir continuously until the mixture thickens, about two to three minutes.
Remove the saucepan from the heat and let the mixture cool. The strawberry mixture is now ready to be used over ice cream, brownies or cakes or as a topping for pancakes, waffles or french toast.
Hot fudge sauce
We love this sauce over ice cream and sliced bananas or drizzled over chocolate cake or brownies.
- 2 / 3 c. cocoa 150 mL
- 1 2 / 3 c. sugar 400 mL
- 1 c. milk 250 mL
- 1 tsp. vanilla 5 mL
Combine the cocoa, sugar and milk in a saucepan over medium heat. Stirring constantly, bring to a boil and let bubble for one minute. Reduce heat to a simmer and add vanilla. Stir. The sauce will thicken gradually as it cools. Ladle over the dessert of your choice and store leftovers in the refrigerator.
And now for the snacks.
Chewy snickerdoodles
Cinnamon spice offers many health benefits, such as lowering blood sugar. The aroma and flavour of this spice sure make a great snickerdoodle, which is a very fitting sweet in Valentine season.
- 2 3/4 c. all-purpose flour 675 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. cream of tartar 5 mL
- 1 tsp. ground cinnamon 5 mL
- 1/2 tsp. salt 2 mL
- 1 c. butter softened (I use salted) 250 mL
- 1 c. granulated sugar 250 mL
- 2 large eggs, room temperature 2
- 2 tsp. vanilla extract 10 mL
- For the Cinnamon-Sugar Coating:
- 1/3 c. granulated sugar 80 mL
- 1 1/2 tsp. ground cinnamon 7 mL
Preheat the oven to 375 F (190 C). Line two ungreased baking sheets with parchment paper.
In a mixing bowl, combine the flour, baking soda, cream of tartar, cinnamon and salt.
In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about three minutes. Add the eggs one at a time, beating well between each addition. Scrape down the bowl and mix in the vanilla.
While mixing on low speed, gradually add in the flour mixture, just until combined. Scrape down and mix in any remaining dry areas with a spoon or spatula.
For the cinnamon sugar coating:
In a small bowl, mix the sugar and cinnamon. Now roll the cookie dough into balls that are about 1 1/2 tbsp. each and drop into the cinnamon sugar mix to coat. Place the dough balls on the cookie sheets two inches apart.
Bake for nine to 10 minutes or until puffed and just starting to wrinkle around the edges. Let the cookies cool on a baking sheet for five minutes and then transfer to a wire rack to cool completely. Makes 30 cookies.
Source: www.preppykitchen.com
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
