« Setting a Good Example | Main | Kiwi: Looks Can Be Deceiving »
February 14, 2007
Dinner For Two
Valentine's Day usually means big business for restaurants. But sometimes for diners it can be a lot of waiting or late night reservations. Why not stay in and prepare a fancy meal for two in the comfort of your own home.
Roasted Lobster Tails with Ginger Dipping Sauce
Sauce:
3/4 teaspoon dry mustard
1/2 teaspoon water
3 tablespoons low-sodium soy sauce
1 tablespoon plum sauce
1 tablespoon dry sherry
3/4 teaspoon minced peeled fresh ginger
Lobster:
2 (8-ounce) frozen lobster tails, thawed
Cooking spray
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)
Preheat oven to 425°.
To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, and ginger; set aside.
To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.
Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.
Yield: 2 servings (serving size: 1 lobster tail and 2 tablespoons dipping sauce)
NUTRITION PER SERVING
CALORIES 194(23% from fat); FAT 5g (sat 0.8g,mono 1.4g,poly 2.1g); PROTEIN 27.6g; CHOLESTEROL 92mg; CALCIUM 86mg; SODIUM 1263mg; FIBER 0.2g; IRON 1.2mg; CARBOHYDRATE 8.3g
Snow Peas and Cherry Tomatoes
1 1/2 cups snow peas, trimmed
3 tablespoons water
1/2 teaspoon butter or stick margarine
1/4 teaspoon sugar
12 cherry tomatoes, halved
1/2 teaspoon dark sesame oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Combine first 4 ingredients in a large nonstick skillet. Cook over medium-high heat 2 minutes or until liquid almost evaporates. Add the tomatoes, and cook for 2 minutes or until tomatoes are thoroughly heated. Remove from heat; stir in remaining ingredients.
Yield: 2 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 88(28% from fat); FAT 2.7g (sat 0.9g,mono 0.8g,poly 0.8g); PROTEIN 3.8g; CHOLESTEROL 3mg; CALCIUM 53mg; SODIUM 170mg; FIBER 4g; IRON 2.8mg; CARBOHYDRATE 13.6g
Bittersweet Chocolate Pudding with Raspberries
This recipe makes four servings, so there will be some left over for you to enjoy on February 15th. Use a vegetable peeler to shave pretty curls of chocolate from a white chocolate baking bar.
1/2 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
Dash of salt
1 large egg
1 large egg white
1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate, chopped
1/2 cup raspberries
4 teaspoons shaved white chocolate
Combine first 6 ingredients in a medium bowl, stirring well with a whisk.
Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.
Yield: 4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)
NUTRITION PER SERVING
CALORIES 276(30% from fat); FAT 9.2g (sat 4.5g,mono 1.8g,poly 0.8g); PROTEIN 7.9g; CHOLESTEROL 55mg; CALCIUM 174mg; SODIUM 143mg; FIBER 2g; IRON 0.8mg; CARBOHYDRATE 44.5g
Posted by Lisa at February 14, 2007 07:44 AM
Trackback Pings
To send a trackback, use this url. If you know anything about this subject, please post a comment.