Valentine's Day  Happy Valentine's Day(2008)
From 101lifeStyle.com Valentine's Day Recipes: Valentine's Day Dinner Recipes: Valentine’s Day Side Dishes(Contd.):  6.Cranberry-Orange Beets(2 Servings):
Ingredients:
2 lbs. cooked whole beets, drained, peeled and julienne cut; 1 cup cranberry juice cocktail; 1 T. cornstarch; 1 tsp. salt; 1/4 cup orange marmalade;
Method:
Peel and cut the cooked beets. In a medium saucepan, combine the cranberry juice cocktail, cornstarch and salt. Cook on medium-high heat until thickened and shiny. Add the marmalade and beets. Simmer for 10 minutes.  7.Broccoli With Lemon Almond Butter:
Ingredients:
1 head fresh broccoli, cut into florets; 1/4 cup butter, melted; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/4 cup blanched slivered almonds;
Method:
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain. In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.  8.Heart Of Palm Risotto(2 servings):
Ingredients:
1 tablespoon butter; 1 tablespoon olive oil; ½ small onion, chopped; 140g Arborio rice; 60ml dry white wine; 700ml vegetable stock; 2-3 hearts of palm, sliced; 20g Parmesan cheese, grated; 1 tablespoon parsley, chopped; 1 tablespoon cold butter; salt and pepper;
Method:
Bring stock to a boil in a medium saucepan. In a large pan, heat olive oil and butter over high heat. Add the onion and cook until it’s transparent. Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed. Add the stock - 1 ladleful at a time - and stir constantly until it's absorbed. Repeat this step until the rice is al dente. One minute before it’s ready, add the hearts of palm and mix well. Remove from heat, add butter, parsley and cheese and mix well. Add salt and pepper to taste, if desired. Serve immediately.  9.Asparagus Tomato Stir-Fry(Serves 4):
Ingredients:
2 teaspoons cornstarch; 1/4 cup chicken broth; 4 teaspoons reduced-sodium soy sauce; 2 teaspoons minced fresh gingerroot, divided; 1 teaspoon canola oil; 3/4 pound fresh asparagus, cut into 1-inch pieces; 4 green onions cut into 1-inch pieces; 1 1/2 cups sliced fresh mushrooms; 2 small plum tomatoes, cut into thin wedges; 1 teaspoon sesame oil;
Method:
In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute. Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.  10.Colorful Zucchini Spears(serves 2):
Ingredients:
1 bacon strip, cut into 1-inch pieces; 1 medium zucchini; 1/8 teaspoon salt; 1/8 teaspoon dried oregano; 1/8 teaspoon garlic powder; 1/8 teaspoon pepper; 1 plum tomato, halved and sliced; 1/4 cup sliced onion; 1/4 cup shredded reduced-fat sharp cheddar cheese;
Method:
In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove bacon to paper towels to drain. Cut zucchini in half widthwise; cut halves lengthwise into quarters. Place in an ungreased shallow 1-qt. baking dish. Combine the salt, oregano, garlic powder and pepper; sprinkle half over the zucchini. Top with tomato, onion, remaining seasonings and bacon. Bake, uncovered, at 350°F for 15 minutes. Sprinkle with cheese; bake 5-10 minutes longer or until zucchini is tender.  Back To Recipe Index Valentine's Day Desserts |
