Valentine Stay-At-Home & Relax–Easy–Healthy Dinner
Potato Chowder (use organic ingredients when possible)
- 4 cups potatoes, peeled and diced
- 1/2 cup onion, finely chopped
- 1 cup carrot, grated
- 1 tsp salt (optional)
- 1/3 teaspoon pepper
- 1 TB dried parsley flakes
- 4 tsp chicken bouillon
- 6 cups skim milk
- 1/2 cup all-purpose flour
- paprika, for garnish
In large Dutch oven, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon. Add enough water to just cover veggies. Cook until veggies are tender, about 15–20 minutes. Do not drain. Measure 1_ cups milk and add flour to milk, stirring with wire whisk. Stir until blended. Simmer for 15 minutes on low heat and thicken. Garnish with paprika.
Herb Garden Salad (use organic ingredients when possible)
- 6 cups mixed greens, torn into pieces
- 1/3 cup mixed fresh herbs, chopped
- 4 red radishes, thinly sliced
- 12 cherry tomatoes
- 1 cucumber (sliced)
- 5 carrots (sliced)
- 16 walnut halves
- Slivered Almonds (mix in with ingredients)
- 1 TB organic balsamic vinegar
- 2 TB organic extra virgin olive oil
- freshly ground black pepper
Ingredient Options: use red leaf, Boston or romaine lettuce, radicchio, arugula, etc. For the fresh herbs, use parsley, thyme, basil, chives, cilantro, dill, tarragon, etc.
Toss the greens, herbs, and radishes with the oil and toss again with the vinegar. Arrange the cherry tomatoes and walnuts. Dust lightly with pepper and serve.
Chocolate strawberries are beautiful to look at and wonderful to eat! Serve chocolate strawberries as a finale to a romantic, candle-light dinner. Try serving chocolate strawberries with champagne or your favorite red wine.
60 large fresh, organic strawberries, with stems left intact
1 (12-ounce) package organic semisweet or bittersweet chocolate chips (dark chocolate)
3/4 cup organic half and half cream
1 to 2 tablespoons brandy or your favorite liqueur
Line a baking sheet or cookie pan with waxed paper.
Wash the strawberries and pat dry with paper towels; set aside. NOTE: Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to “seize” and turn the entire mixture into a grainy mess.
- In the top of a double boiler over hot water, not boiling water (don’t let the bottom of the bowl touch the water, melt chocolate; add cream, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in “seizing,” when the chocolate becomes stiff and grainy. NOTE: If you don’t have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.
- Remove from heat and blend in brandy or liqueur. Let the chocolate cool slightly, but it should not set.
HOW TO DIP: Grasp the stem or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.
Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.
NOTE: The chocolate dipped strawberries are best if eaten within 24 hours – refrigerate for longer storage, but serve at room temperature for greatest flavor.
Did you know that dark chocolate is healthy chocolate? IT’S THE BEST MEDICAL NEWS IN AGES! Studies in two prestigious scientific journals say dark chocolate — but not white chocolate or milk chocolate — is good for you. There is no question that chocolate procures pleasure for those who eat it. – Never feel guilty again! Make your chocolate treat Chocolate Strawberries!