Val. Day dinner ideas- simple for beginners?

[Mousie29]

Any ideas for a simple, yummy Valentine's day dinner? I'm still new at cooking and it just takes me sooo long, so I'm looking for something kinda simple for my husband and me to make.

I prefer not to have meat as the main component; we love asian, noodles, pasta, feta, lemon, etc.

We're thinking of the CL top ten Greek Spaghetti/feta/shrimp/lemon.

Thank you!

[AndreaU]

The first time I cooked for my husband (boyfriend at the time), I made a very simple stir-fry. I marinated some cut up chicken breast (in soy sauce I think) then stir-fried it with sliced green peppers, water chestnuts , & more sauce and served it over white rice. Maybe a nice green and/or spinach salad on the side with some kind of citrus dressing?

[katygirl]

We don't go out on Valentine's Day any more. I know I sound cranky but it is always so crowded at restaurants and you have to pick from a select "list" of specials and it ends up being a big old hastle. So last year we bought some good wine and lobster meat and made lobster pies. We lit candles and it was much better than spending a bunch of money on a so so meal.

[julia]

Katygirl, we do the same thing. I've always found that restaurants for special occasions can be disappointing. We buy cans of frozen lobster - I know the purists prefer fresh, but I'm from the East Coast of Canada and love it. I make something I've only seen in the Atlantic Provinces - Lobster Rolls. You take the lobster meat, break it up, mix with some mayonnaise and serve it in a hot dog bun. The best buns are the ones with the cut in the top, not the side, but unfortunately you can't buy those in Ontario.

I did this for New Year's Eve dinner and toasted the buns on my sandwich griller - the buns were flat, but they were nice and crispy.

And of course a nice bottle of wine, either Wolf Blass Chardonnay from Australia or Louis Latour from France http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by julia (edited 01-23-2001).]

[katygirl]

Julia,
That is too funny that you mention lobster rolls because we totally grew up eating them. I live only about a half hour from the coast (Atlantic Ocean) and they are readily avaible here with the slice on the top or side of the bun! I have never been too much of a mayo fan so if I have a lobster craving I usually get it boiled with lots of REAL butter or in a lobster pie. Both of them are SO not low in fat but they are tasty! http://www.cookinglight.com/bbs/smile.gif

[julia]

katygirl, that's fantastic. I guess lobster rolls are a thing all along the east coast, not just here in Canada. I find that I don't use melted butter when I have fresh lobster. I love the taste of the lobster all by itself.

[lanie]

Julia - you are not too far away from me - I live in Unionville - I buy those buns with the slit in the top - they are by WonderBread - only prob they come in 12's and don't freeze that well - I love them too!
Now this recipe - is that all it is lobster and mayo?

You are a girl after my heart - I usually buy Lindemans Bin 65 or Wolf Blass - used to buy the Louie Latour - but have to say like the Lindemans best by far now! Let me know if the lobster rolls are in fact a recipe puhleessee! http://www.cookinglight.com/bbs/wink.gif
Elaine

[This message has been edited by lanie (edited 01-27-2001).]

[julia]

Hi neighbour - yes, that's all I put in it - lobster & mayo, sometimes a bit of pepper. You could really put anything you want in it - the ones I had in restaurants down east were just the mayo and lobster. Check out Costco for the lobster. You can get an 11 oz can of frozen meat for between $18 & $20 which is a pretty good price.

I like Lindeman's too - that's our usual wine, it's not one I like for special occasions. I also like Black Opal Chardonnay from Australia. It's another one I use for special occasions. If you like Australian wine, check out the Black Opal.

Thanks for tip on the buns, I'll keep an eye out for them. If the buns don't freeze well, you could always make chop them up, freeze them and use them for stuffing for chicken and turkey.

[This message has been edited by julia (edited 01-27-2001).]

[lanie]

Julia - you have me going on this lobster - I am going to Costco tomorrow!

Yes have had Black Opal many times, just keep going back to Lindemans - we both obviously like the oaky Chardonnays - if you think of any others - let me know - in the vintages at Xmas there was a Toasted Head (I believe it was called) from California - it was just amazing, however, once they are gone???????