I’m here today to help the economically and experientially disadvantaged among you to prepare a Valentine’s Feast. Hopefully you can impress that special someone with whom you are in love, lust, or want to woo just because. I selected this menu for its ease, affordability, colorful presentation and of course, taste. No fancy equipment is required–we’re talking bowls and pans and that old mixer I pulled out of a curbside free box–but access to a food processor will ease your way considerably.
The budget for this year’s Romantic Meal comes to $38.60 at most, way less than what you’d pay at any overbooked, can’t get a table, restaurant in town. As you dive in, however, you’ll realize that you already have many of the ingredients on hand, so you’ll come in under budget, perhaps allowing for the purchase of a not-too-terrible bottle of wine to accompany dinner.
I’m working with a word limit here, so I will provide a combination of some entire recipes and links to some of the others. There are also photos and cooking hints for your ease and comfort. So, without further ado, we’re going to turn this group of ingredients into a delicious meal.
Valentine’s Night Menu:
- Kale & Chicken Caesar with homemade Caesar Dressing
- Elephant’s Deli’s Famous Tomato Orange Soup
- Pao de Queijo
- Chocolate Mousse
I strongly suggest that you do the bulk of your ingredient shopping at Grocery Outlet. There are a few things you can and probably should get from the bulk foods section of Fred Meyer & I recommend buying the small amount of chicken for the salad from Fred’s, too.
Ok, let’s get started.
For the Kale & Chicken Caesar salad:
Pour a bag of kale into a big bowl
Rip up & oven-toast a mini baguette. Add to kale.
Make this homemade Caesar dressing.
This is an awesome Caesar recipe because it uses yogurt instead of raw eggs and you just throw these very inexpensive ingredients into the food processor all at once and whirligig it up. It’s beyond delicious and it makes a lot. I’ve been putting it on all my wraps now, too. Here’s what it all looks like put together, with the dressing on the side:
Note: I didn’t have any Dijon mustard, so I just used about ¼ teaspoon of mustard powder, which cost about .03 cents.
Next, let’s rock out the Elephant Deli Tomato Orange soup, so it can sit and get even more flavorful & magnificent while you tackle the Pao de Queijo & dessert.
I make soup all the time, but because of the sheer wonderfulness of this famous soup, I only make it on special occasions. The magic ingredient here is most def the butter. And the thyme. Note: I don’t bother straining it, as the recipe suggests. This can be made the day before and simply reheated, if that’s your jam. Here is what mine looks like:
Pao de Queijo (Brazilian Cheese Bread)
This is the same stuff you’ve seen in the freezer at Whole Foods for $6 for about 12 bits. Now you can make twice as much in about 10 minutes using one bowl and a hand mixer. This is my favorite version:
1/3 Cup Olive Oil
2/3 cup milk
1 ½ cups tapioca flour (same thing as Tapioca Starch)
½ cup grated or shredded parmesan cheese
1/3 cup crumbled queso fresco
1 teaspoon sea salt
Mix the wet stuff first, then add in the tapioca. Don’t over mix. Use a small spoon to scoop into greased mini muffin pans. Save some of the parm to put on top of the batter before baking. Bake at 375 for around 15–18 min. I usually turn the pans once. Here’s how mine turned out. You can see they came out a little flat, I over mixed (!), so don’t do that. But they were every bit as delicious.
Lastly, but never leastly, the chocolate dessert:
This is the dang easiest, cheapest, idiot-proof chocolate dessert you could ever make. Here’s what it looks like when finished:
I didn’t have any pistachios, which look very cool due to their contrasting green color, so I garnished it with a few chopped almonds. No big whoop.
Ba da boom, there you have it. A rich, tasty meal featuring several colors and textures, sweet and decadent savory flavors, and that won’t break your bank account or your sanity. Happy romancing!