Healthy Romance Food

Save a little money and avoid the Valentines Day crowds by making a romantic dinner at home. Besides at home you know all the ingredients that are in the food. Here's one of our favorite dinners that makes anyone feel pampered but doesn't take too much work. 

Braised Beef & Mushrooms
from Eating Well, Feb. 2009 issue

2 Tbspn canola oil
1 Tbspn butter
4 cups finely diced onions
2 large cloves garlic, crushed and peeled
2 Tbspn tomato paste
2 Tbspn sweet paprika
2 tsp chopped fresh marjoram or 1 tsp dried
4 lbs beef chuck, trimmed and cut into 1 1/2-inch pieces
1 tsp salt
Freshly ground pepper to taste
2 lbs cremini mushrooms, cut into 1/2-ince pieces
1 cup reduced-sodium beef broth
8 large shiitake mushroom caps, cut into 1/2-ince pieces
2-3 tsp finely minced fresh tarragon or dill for garnish

1. Preheat oven to 350 degrees F.
2. Heat oil and butter in a large heavy casserole or dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.
3. Season beef with 1/2 tsp salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
4. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed for about 15 minutes.
5. Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 tsp salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill) if desired.

You can serve this with a side salad of fresh spring greens or steamed kale or chard with diced tomatoes and garlic. Add some crusty bread or rice and you have a full meal to celebrate your love.


Of course you can't forget dessert on a special occasion like this. Here's a recipe I haven't tried yet, but I will try it this Valentine's Day. Just don't tell my husband, it's a surprise.

Molten Chocolate Cakes

from Saveur, Feb. 2011
Serves 6

2 oz. semisweet chocolate, finely chopped
1 Tbsp dark rum
3 Tbsp heavy cream
8 Tbsp unsalted butter, plus more for greasing
1/4 cup flour, plus more for dusting
6 oz. bittersweet chocolate
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp kosher salt
3 eggs
Confectioners' sugar

Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; refrigerate until chilled.

Heat oven to 425 degrees. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt and eggs with a hand mixer on medium-high speed until thick and pale, 3-4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2-3 minutes.

To serve, run a pairing knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately.

It's a healthy things to spoil yourself and your loved ones once in a while, don't you think?