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LOVE & SEX ISSUE | JA N . 28, 202 1
Colourful dinner ideas for a delicious Valentine’s Day Consider cooking any of these three vibrant recipes for you and your partner to enjoy
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SALMON WITH PURPLE PUREED POTATOES AND FRENCH GREEN BEANS via Carrie Portman on Allrecipes.com
Ingredients: • • • • • • • • • • • • • • •
⅓ cup low-sodium soy sauce ¼ cup vegetable oil ¼ cup white miso paste ¼ cup brown sugar 1 tablespoon dry white wine, or to taste 1 pinch red pepper flakes 2 (3 ounce) fillets salmon fillets 1 pound purple potatoes, cut into small chunks ¼ cup 2% milk, or to taste 2 tablespoons butter, softened, or to taste salt and ground black pepper to taste 1 tablespoon olive oil ½ pound French green beans, trimmed 1 clove garlic, chopped 1 teaspoon butter
Icons by Flaticon and Iconfinder
PURPLE CAULIFLOWER THAI GREEN COCONUT CURRY WITH CARROT NOODLES via Inspiralized.com
Ingredients: • • • • • •
ELENI KOPSAFTIS n Jan. 2020, The Ontarion released a survey on social media. Guelph residents were asked to share their Valentine’s Day plans, and the results revealed that most were planning a simple dinner at home. Many indicated that Ontario’s stay-at-home order was responsible for their dining plans. However, even though we’re in lockdown, Valentine’s Day doesn’t have to be dull. If you don’t live with your partner but have the resources, you can still enjoy dinner together by dropping off a plate of food at their doorstep, and/or hosting a virtual dinner date night. If you don’t have a partner, a nice meal is still viable for treating yourself or your roommates. Here are a few unique and colourful dishes you can prepare on Feb. 14.
THE ONTARION
Directions:
1. Mix soy sauce, 1/4 cup vegetable oil, miso paste, brown sugar, white wine, and red pepper flakes together in a bowl to make a marinade. 2. Place salmon fillets in a shallow dish. Add enough marinade to cover, reserving the remaining marinade. Marinate salmon in the refrigerator, about 10 minutes. 3. Preheat oven to 450 degrees F (230 degrees C). Lightly oil a cast iron skillet or grill pan and place in the oven while it preheats. (A countertop induction oven can be used in place of the oven. Preheat on the medium-high grill setting.) 4. Remove salmon from marinade, reserving the marinade, and place skin-side up on the hot cast iron skillet; cook until bottom of salmon is lightly browned, 2 to 3 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 8 to 10 minutes more. (For the countertop induction oven, add salmon to grill pan, reserving marinade, and cook, skin-side down, for 1 1/2 minutes. Flip salmon and cook until fish flakes easily with a fork, 2 1/2 to 3 minutes.) 5. Pour reserved marinade into a saucepan and heat until boiling; remove from heat. 6. Heat milk and 2 tablespoons butter together in a saucepan; bring to a simmer. Pour milk mixture over potatoes, a few tablespoons at a time, and mash using a potato masher until potatoes are desired chunkiness. 7. Heat olive oil in a large skillet over medium heat. Add green beans and garlic; cook and stir until beans turn bright green and are lightly browned in places, about 5 minutes; stir in 1 teaspoon butter, salt, and pepper. 8. Serve mashed potatoes and green beans alongside salmon. Drizzle reserved cooked marinade over the top.
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florets from 1 head of purple cauliflower 1 tablespoon virgin, unrefined coconut oil ¾ cup diced white onion 2 garlic cloves, minced 1/2 tablespoon peeled and minced fresh ginger 2.5 tablespoons Thai green curry paste 1 14oz can coconut milk salt and pepper, to taste juice of half a lime 1 large carrot, peeled into long thin strips 1.5 tablespoons chopped parsley
Directions:
1. Bring a medium saucepan halfway full of water to a boil. Once boiling, add in the cauliflower florets and cook for 2-3 minutes or until more easily pierced with a fork, but still slightly tender. Drain into a colander, pat dry and set aside. 2. In a large saucepan, heat the oil over medium heat. When the oil heats, add in the onion, garlic and ginger. Cook for about 3 minutes or until onion becomes translucent. Then, add in the curry paste and stir continuously until paste covers the onions. Then, add in the coconut solids from the first half of the coconut milk can. Season with salt and pepper and cook about 2 minutes until bubbling. 3. Then, add in the rest of the coconut milk (the oil). Lower to a simmer and add in the cauliflower. Cook the mixture for 10 minutes and then add in the lime juice and carrot noodles and cook for another 5 minutes or until carrot noodles soften to al dente. 4. Serve garnished with parsley.
Have fun in the kitchen this Valentine’s Day by making a meal full of colour. CREDIT: PEXELS
PEANUT-KALE BLACK RICE BOWL via Kathy Patalsky on HappyHealthyLife.com
Directions:
Ingredients: • • • • • • • •
4 cups kale leaves, torn (about one half of a large bunch of kale) 1 1/2 cups cooked black or purple or “forbidden” rice 1 tbsp peanut butter, organic 2 tsp maple syrup, grade B (or agave or brown rice syrup) juice of a lime pinch of salt and pepper optional: pinch of fresh grated ginger or cayenne for spice garnish: crushed raw jungle peanuts and lime wedges
1. Cook your black rice. Use about one part rice for every two parts water (see instructions on your rice package). 2. Drain rice of any excess liquid and place in the fridge to set and chill overnight for best texture. 3. Combine dressing ingredients in a small cup. Warm the dressing in the microwave for about fifteen seconds. 4. Place all washed, dried, and torn kale leaves in a large mixing bowl and pour warmed dressing over top. Massage the dressing into the kale. The kale should wilt a bit and soften as it becomes marinated with the peanut dressing. 5. Fold in the rice. Toss well. Serve with crushed peanuts over top and lime wedges.
