Valentine's Day calls for a romantic dinner for two. Here you go!
Menu for Ma Maison (French for My House)
Salad Romaine with Sliced Pears, Bleu Cheese Crumbles and Walnuts
Broiled Salmon with Cucumber Salsa
Sauteed Baby Spinach with Garlic
Rice Pilaf
Chocolate Dipped Strawberries
Salad Romaine with Sliced Pears, Bleu Cheese Crumbles and Walnuts
This is a simple salad. The ingredients are listed in the recipe's
title. Tear the Romaine lettuce into bite-sized pieces in a large
salad bowl. Toss with a favorite bottled vinaigrette dressing (Paul
Newman's Balsamic Vinaigrette is good) and place tossed Romaine on
individual salad plates. Top each salad with three pieces of sliced
pear, some bleu cheese crumbles (you can buy it already crumbled)
and
a sprinkling of walnuts.
Broiled Salmon with Cucumber Salsa
Serves 2
2 salmon fillets
1 tablespoon olive oil
1/8 teaspoon dried dill weed
salt and pepper -- to taste
CUCUMBER SALSA
1/2 a medium cucumber -- seeded and coarsely chopped (1/3 cup)
1 tablespoon chopped onion
1/2 tablespoon balsamic vinegar
pinch of sugar
pinch of salt
1 tablespoon chopped fresh cilantro
Prepare Cucumber Salsa and set aside. Preheat broiler.
Brush salmon with oil, then sprinkle the top with dill, salt
and pepper.
Broil about 3 minutes or more each
side or until done depending on thickness of fillet.
When turning
fish, be very careful.
Serve with Cucumber Salsa on top.
CUCUMBER SALSA:
Mix everything together. You may need to drain excess water off
salsa before serving.
Per serving: 175 Calories; 10g Total Fat; (50% calories from
fat); 19g Protein; 3g Carbohydrate; trace Fiber; 38mg Cholesterol;
218mg Sodium
Food Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
SERVE WITH: Sauteed Baby Spinach with Garlic
Use the wonderful baby spinach in bags, all prewashed and ready to go in your produce section. To make this spinach dish, simply splash a little olive oil in a large skillet, and heat over a medium high heat. Then press a clove of garlic into the oil; now add the spinach and carefully turn (I use tongs) and salt and pepper to taste. It cooks in less than two minutes and is wonderful with the salmon.
Rice Pilaf:
Time to cheat. Buy a gourmet boxed kind. I like Far East's Rice
Pilaf.
Chocolate Dipped Strawberries.
I know this dessert looks like something only a restaurant can pull
off, but it's very easy to do. I've made thousands of these berries!
Follow the directions and you'll be making them, too.
Makes about 8 servings or so
1 pound semi-sweet chocolate chips (use quality chocolate)
2 pints fresh strawberries -- washed and dried
Slowly melt chocolate in a bowl over a double boiler, stirring
frequently. (if you don't have a double boiler, improvise and put a
metal bowl on top of a pot of simmering water). Do not overheat the
chocolate or it will scorch. Once chocolate has melted sufficiently,
remove from heat and stir until smooth and glossy. (NOTE: if
chocolate gets too thick during the dipping process, you can reheat
to restore it)
Rinse strawberries and dry carefully with a paper towel (chocolate
will not adhere if the berry is wet). Hold the strawberries by the
stem and dip into the melted chocolate one at a time.
Place dipped strawberries on waxed paper. Let chocolate harden at
room temperature and then refrigerate. Enjoy!
Per Serving: 294 Calories; 17g Fat (46.9% calories from fat); 3g
Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 7mg
Sodium. Exchanges: 1/2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
There's your menu! Bon appetit!
Love, Leanne
Back
