So, I am not overly romantic. Valentine’s Day has never been one of my favourite little holidays because the very nature of it really does set us up for disappointment. If you are single, you are reminded that you are (thanks for that!) and if you are in a relationship, there is pressure supreme – what to get, where to go, WHAT TO DO!! Much like New Year’s Eve, things can be hyped up and not really live up to expectations.
But, after I’ve said all that, I do like the idea of a day to force us to do something a little different. We do get caught up in our lives and all of our commitments that we can go on autopilot with making meals that are uneventful or uninspiring. A special day can give us that little boost that we need to do and try something different. Valentine’s Day is a great night to stay home and be with the ones you care about, rather than rushing out and being in a crowded restaurant.
So, I got to thinking about what I would eat on Valentine’s Day and my mind immediately went to indulgence. Steak, chocolate, desserts….you know, that kind of thing. But were there good recipes that were lighter and less-heavy than what my mind was thinking, but still made me feel like I was a bit naughty and satisfied my indulgent ideas?
So I was on a mission to search for some easy to prepare, tasty, interesting, lighter versions of indulgent food that you can make at home for that special day. Try the recipes below and let me know what you think?
And if you want more ideas and recipes for some indulgent food, check out my previous post for Sexy, Decadent Food.
Ginger Marinated Steak Salad
Having a salad may not seem that sexy or indulgent, but with the oh, so tasty ginger marinade, the crisp greens and delicious grilled steak, you probably wouldn’t want anything else. I found this great recipe from Pioneer Woman and it is so easy yet packed with flavour.
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Sherry
- 2 cloves Garlic, Minced
- 2 teaspoons Brown Sugar
- 1 whole Rib-eye, Strip, Or Sirloin Steak
- 2 Tablespoons Olive Oil
Salad Dressing Ingredients:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons White Sugar
- 1 Tablespoon Lime Juice
- 2 cloves Garlic, Finely Diced
- 1 Tablespoon Fresh Ginger, Minced
- 1/2 whole Jalapeno, Seeded And Diced
- 2 whole Green Onions
- 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)
- Combine steak marinade ingredients in a Ziploc bag.
- Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
- Combine salad dressing ingredients and slice green onion.
- When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet.
- Cook steak about 1 1/2 minutes per side, or until medium rare.
- Remove from skillet and keep on a plate, allowing to cool slightly.
- Toss salad greens in 3/4 of the salad dressing.
- Place steak on cutting board and slice thinly, then pour juices from the plate over the top.
- Mound tossed salad on a platter, then place sliced steak on top of salad.
- Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes.
Vanilla-Raspberry Sundaes with Cookie Spoon
Who doesn’t like ice cream? For an at-home Valentine’s dinner, this simple dessert, found at marthastewart.com, doesn’t take much time at all. Most of the work is in the preparation of the cookie spoons, the rest is just scooping into a bowl.
For The Cookies
- 2 cups sifted all-purpose flour, plus more for surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For The Sundaes
- 2 quarts Vanilla Ice Cream, softened
- 2 quarts Raspberry Sorbet, softened
- Blueberries, for garnish
- Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla.
- Gradually add flour mixture, and mix until dough comes together.
- Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
- Preheat oven to 325 degrees.
- Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long.
- Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
- Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
- Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.
While this drink is typically a summer-time drink, how could I not include it for a Valentine’s theme? I imagine you could use various juices depending of what colour of “panties” you’d like. Yee haw, I bet you’re glad you stayed home.
Recipe makes 6 (6 ounce)
- 1 (12 fluid ounce) can frozen pink lemonade concentrate
- 12 fluid ounces gin
- 1/2 cup vanilla ice cream
- 1/2 cup frozen strawberries
- 1 cup crushed ice
- In a blender, combine pink lemonade, gin, ice cream, strawberries and ice. Blend until smooth. Pour into glasses and serve.
photo & recipe source: the pioneer woman; martha stewart, all recipes