Valentine’s Day themed food has taken over!
I don’t understand the true meaning of Valentine’s Day, if there really is one. I’ve always stood passively in No-man’s Land and observed. So please don’t expect this post to conjure up romantic enlightenment. Instead, it’ll merely be a bunch of senseless ramblings with a recipe attached at the bottom.
First, allow me to present 3 things that I’ve learned about Valentine’s Day:
- It’s the perfect time to re-gift Christmas chocolates.
- Children must give V-day cards to everyone in the class, or none at all.
- Avoid Valentine’s Day set menus at restaurants at all costs.
Then there’s also this thread from my Facebook Page where I ranted about heart-shaped food.
I smile when I see heart-shaped cookies and cakes start to pop up in February but am quickly desensitized as the market becomes saturated with them. Heart-shaped baked goods make sense but savory foods are a different matter. I draw the line at vegetables that become hearts under the mercy of cookie cutters. Or worse, I cringe at risottos, potatoes, and other compressible foods that are stuffed into heart-shape molds. Don’t get me started on heart-shaped steaks.
The kicker is seeing RED FOOD COLOURING, which immediately triggers my gag reflex. Gaggg!!
But if one must make themed-food, here is:
An unromantic’s guide to making Valentine’s Day food
1. Do not purposely buy Vday ingredients. Scrummage all the red and pink stuff you can find in the fridge and pantry.
2. K.I.S.S. – Keep it simple, stupid. The less effort, the better.
3. Try not to make it look like Pepto Bismol.
I didn’t use a touch of food colouring and this chicken salad turned out pretty tasty. This sandwich is best shared and also make good finger food for kids’ parties.
Pomegranate and Beet Chicken Salad
- 1/2 cup roasted beet, diced
- 1/3 cup pomegranate seeds
- 1/2 cup cucumber, deseeded and diced finely
- 1/4 cup red onion, diced finely
- 1 cooked chicken breast or thigh, diced
- 1 cup plain yogurt
- 1 tsp minced garlic
- 1 tsp smoked paprika
- salt to taste
Combine ingredients. Spread the salad onto 4 slices of toasted bread of choice. Sprinkle more pomegranate seeds on top. Serves 2.
Austin’s Newest Bars and Restaurant Menus this Summer
Where to Eat in Chicago: Best Chicago Restaurant Meals On Our Quick Trip
Quick and Easy Recipe: Chilled Miso Tofu Appetizer, It’s Vegan Too!