For a romantic Valentine dinner for two, whip up these easy to make
recipes.
Mushroom Pâté
1 pound button mushrooms, chopped finely
2 tablespoons butter
1 (8 oz.) package of cream cheese, softened
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 sprig of fresh rosemary
Sauté finely mushroom in butter over medium heat until liquid is
absorbed (about 5 minutes). Let mushrooms cool to room
temperature. Put sautéed mushrooms, cream cheese, garlic powder and
pepper in a food processor. Process until smooth. Spoon into
greased mold. Chill at least one hour. Un-mold and garnish with
rosemary sprig.
Parmesan Herb Muffins
2 cups flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sage leaves; crumbled
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1 1/4 cups buttermilk
1/4 cup butter; melted
1 large egg
Directions:
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or
line with paper baking cups. Lightly spoon flour into measuring cup;
level off. In large bowl, combine flour sugar, baking powder, baking
soda, sage, parsley and cheese, blend well. Add buttermilk, butter
and egg; stir just until dry ingredients are moistened.
Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for
15 to 20 minutes or until toothpick inserted in center comes out
clean.
Sautéed Spinach with Garlic Chips
Serves 4
1/3 cup olive oil
4 cloves garlic, sliced thinly
4 bunches spinach, washed and dried
Pinch hot pepper flakes
To a wok or saucepan over a low flame, add oil. Oil should be cold.
Add garlic. Fry garlic for about 4 to 5 minutes. Remove when garlic
chips are brown and place towels to drain. Add spinach, and pepper
flakes. Sauté for 3 to 4 minutes. Garnish with garlic chips.
Salmon and Herb Soufflés
Serves 2
3/4 cup or 170 g cooked salmon
4 tsps chopped fresh chives
4 tsps chopped fresh parsley
Pinch white pepper
1/4 tsp of salt
4 tsps butter
4 tsps flour
1/2 cup milk
2 egg whites
Directions:
Preheat the oven to 350 degrees.
Combine salmon, herbs & pepper in bowl; mix well. Heat butter in
small saucepan, stir in flour; cook till bubbling; do not brown.
Remove from heat, gradually stir in milk, stir over heat till sauce
boils & thickens. Stir into salmon mixture. Beat egg whites till
soft peaks form, fold into salmon. Spoon into 1 cup (oiled) soufflé
dishes. Place the filled soufflé dishes in a water bath (two inches
of water in a shallow pan). Bake at 350 F or 200C for about 20 to
25 minutes until risen & lightly browned. Check the middle with a
cake tester. If it comes out clean it is done. Do not over brown.
Apple Berry Crisp
Serves 8
3 cups of strawberries, washed, hulled and sliced
1 container (21-ounce) apple pie filling
1/4 cup dark brown sugar
2 cups quick oats
1/2 cup butter, melted
1 box yellow cake mix
Vanilla Bean ice cream
Mint leaves for garnish
Directions:
Preheat oven to 350 F. In a large bowl, mix the strawberries, apple
pie filling and brown sugar. Transfer fruit mixture to a 10x10x2-
inch baking dish. In a separate bowl, add the quick oats to the
cake mix and stir the butter until the mixture is crumbly. Sprinkle
the crumble mixture over fruit evenly, covering completely. Bake
uncovered until crumble is golden and crisp, and juices bubble
thickly, about 45 minutes. Serve warm with Vanilla Bean ice cream
and garnish with a mint sprig.
Copyright 2003. Martha Matthews is the Editor of Christian-Homemaking.com, a web
site with resources dedicated to Christian homemaking. She also has
a popular free monthly newsletter for Christian wives called The
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