We went all out for our Valentines meal this year. Very French and totally on plan. We had boeuf bourguignon, mixed green salad, a slice of bread and chocolate souffles with raspberries for dessert. It was all very simple and very rewarding.
I got Carver a cookbook, well I got us a cookbook. It’s the newest WW book and it is devoted to 3-5 ingredient recipes. They are clean, satisfying tastes. My plan is to cook our way through the whole book- 125 recipes in say 3 months? Considering how much we cook I don’t foresee a problem. We have made 2 items from the book so far- a seafood dish and a side salad, both delicious.
I was drawn to this cookbook for a few reasons.
1. Easy recipes – more likely that Carver will join the cooking party
2. Classic flavors: these are not what you would describe as ‘healthy food’ but the recipes are undoubtedly good for you
3. Can you imagine how easy grocery shopping will be when each recipe calls for a max of 5 ingredients?! Yah I’m excited too 🙂
One of the commercials for Valentine’s day this year, was all about ‘I love us’ vs ‘I love you’ … I like that, it really struck a chord with me. Granted it’s still trying to get you to buy things like all the other ads, but I like the sentiment.
And I think the idea of I love us works for more than just couples.
Also exciting out in bean town: spring training has begun (thank goodness) and the forecast this week has ZERO below freezing temperatures!
All good things!
Look for recipes later today and remember- I love us 🙂
Valentine’s Day Dinner: Boeuf Bourguignon, Baby Greens with Gorgonzola and Almonds
- 2 pounds bottom round roast, trimmed and cut into ¾” pieces
- ¼ cup flour
- 1 tablespoon olive oil
- 1 can low-sodium beef broth
- 1 cup Merlot
- 16 ounces boiling onions, halved
- 10 ounces of mushrooms, quartered
- ¼ pound fingerling potatoes, diced
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound carrots, thickly sliced
- Toss beef cubes in flour until evenly coated.
- Heat oil in a large pan over medium-high heat. Add beef, in batches, and brown evenly on each side. Remove the beef to a slow-cooker once each piece is nicely caramelized.
- Add broth, wine and remaining ingredients to the beef-pan. Bring to a boil being sure to scrape up browned bits from the bottom of the pan. Transfer to the slow-cooker.
- Cook on high for 2 hours or low for 6 hours. Serves 8. Points Plus: 9
Baby Greens with Gorgonzola and Almonds:
- 4 cups mixed greens
- 2 tablespoons fat-free raspberry vinaigrette
- ½ shallot, thinly sliced
- 2 tablespoons gorgonzola cheese crumbles
- 1 tablespoon slivered almonds
- Combine vinaigrette and shallot in a medium bowl.
- Add greens and toss to coat.
- Add cheese and almonds; mix again. Serves 2. Points Plus: 2
And for the finale…. Chocolate Souffles
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon flour
- 2 tablespoons granulated sugar
- 3 tablespoons chocolate milk
- 1 teaspoon cinnamon
- 1 egg white
- 1 tablespoon granulated sugar
- 2 tablespoons powdered sugar
- 1 cup raspberries
- Preheat the oven to 350 degrees. Coat 2 60z ramekins with cooking spray.
- In a small saucepan, whisk together cocoa, flour and sugar; set over medium heat. Add milk and cinnamon; cook until smooth, stirring constantly, about 2 minutes. Remove from heat; let cool for about 5 minutes.
- Meanwhile, in a medium bowl, whisk egg white until soft peaks form. Slowly add in remaining sugar and continue beating until soft peaks form.
- Fold cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear.
- Pour batter into prepared ramekins.
- Bake until set and tops look slightly dry, about 16 minutes. Do NOT open the oven during this time.
- Dust with powdered sugar and fresh raspberries; serve warm. Points Plus: 3