Nadine Mustafa Valentine’s Day is a ton further pleasant with a romantic cozy dinner at home. Although February 14th undoubtedly brings us all of the daintiest snacks of the year, there is indeed a day just full of brilliant food you could have. Around heart-shaped breakfast meals to date night cuisine suggestions for two, this is a perfect chance to spice the infamous V-day into not only a celebration for couples but also amazing food enthusiasts. Fear not, we’ve pulled together a few meal ideas (entrees, main dishes, pies, and little stock goodies) for all of you to select from – so what about some fancy oysters, steak, shrimp cocktails, and yummy truffles?
Coconut Curry Chicken
Warm-up with your beloved with a dish of soft, delicious curry.
Ingredients
- 2 tablespoons coconut oil
- 1/2 medium onion, finely minced
- 1 head of garlic, chopped (10–12 cloves)
- 2 tablespoons ginger, minced
- 1 tablespoon each: ground cumin, coriander, and turmeric
- 1 teaspoon cayenne powder, optional
- 3 chicken breasts, chopped into bite-sized pieces
- 1 can of crushed tomatoes
- 2 teaspoons sea salt
- Can of coconut milk
Instructions
- In a large skillet, melt the coconut oil over medium-high heat. Add the onions and simmer until it softens for almost 5 minutes. Apply the ginger and garlic to heat and stir for about two minutes. Add the cumin, coriander, turmeric, and, if used, cayenne and simmer for 1 minute.
- Add the chicken breasts, smashed tomatoes, and seasoning to the pot and mix well. Stir occasionally, cap, and turn down the heat to medium-low. Bring to a boil for 15 minutes, gently remove the lid (the curry will splash!), and stir a few more.
- When the chicken parts are ready, add in the coconut milk, cherry tomatoes, and cilantro. Season with salt to taste, if desired. Pair with steamed cauliflower or basmati rice. And Bon Appetite!
Instant Pot Risotto with Parmesan
Ingredients
• 2 cups dry Arborio rice, rinsed and drained well
• 2 TB salted butter
• 1/4 cup chopped onion
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 3 3/4 cups regular-strength chicken or vegetable broth
• 2 TB freshly squeezed lemon juice
• 1 cup freshly grated Parmesan cheese
• Garnishes: freshly chopped chives and grated lemon zest
Instructions
- Set the Instant Pot to sauté and add the butter till it is melted. Add the onions and swirl till it softens, around 1-2 minutes. Add the dry rice to the melting butter and stir for 2 minutes. Add salt, pepper, broth, and lemon juice; mix well.
- Secure lid and set to pressure cook for 8 minutes. Allow Instant Pot to do its natural release. Once a natural release is completed, carefully remove the lid and stir in parmesan while “fluffing” the rice. Add salt and pepper to taste, if needed. Serve immediately, with chives or lemon zest for garnish, if desired.
Red Velvet Cookies
A twist on the delicious chocolate chip cookie batch, these red velvet cookies are stuffed with dense chocolate chips in a bright red shade. This recipe, inspired by a red velvet cake, takes a couple of minutes to make and bake, with enough cookies for the entire family!
Ingredients
- 1 and 1/2 cups + 1 Tablespoon flour
- 1/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon gel red food coloring
- 1 cup semi-sweet chocolate chips
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a big cup. Set it back.
- Using only a portable or food processor with a whisk attachment, beat the butter at great speed till it becomes smooth, around 1 minute. Scrap the bottom and sides of the bowl as needed. Place in brown sugar and granulated sugar again till blended and smooth, around 1 minute.
- Insert the food dye and beat when added. Switch the mixer off and add the remaining dry ingredients to the most components. Turn the mixer down and beat steadily until a very fluffy pastry is made. Beat in more food coloring if you like the dough to be a lighter color. Add in the chocolate chips at low speed. The dough is going to be messy.
- Cover and cool the dough in the fridge for at least 2 hours. If you’re resting for more than a few hours, allow the dough to stay at room temperature for at least 15 minutes before rolling and baking, because the dough is going to be very stiff.
- Preheat the oven to 177°C (350°F). Cover two large baking sheets with parchment or synthetic baking mats. Set it back.
- Scoop one and a half teaspoons of dough and roll into a ball. Place 9 balls on each baking sheet. Bake for 13 minutes for each batch. Cookies may have spread just marginally. Simply force the warm cookies to flatten them slightly, which helps to make crinkles. If required, place a few chocolate chips on the tops of the hot cookies.
- Cool cookies on a baking sheet for 5 minutes before moving to a wire rack to cool fully.
And Enjoy the best romantic dinner in the cozy atmosphere of your home!
