Happy Valentine’s Day! Tyler took charge this year, planning out a nice menu, shopping, and doing the cooking! I’ll admit I did help a bit with a few things though, but I was careful not to take charge or boss him around the kitchen. He thanked me for not going all Gordon Ramsey a la Hells Kitchen on him By working together we got dinner on the table by 7:15! I was prepared for another 3 hour cooking ordeal but this went much faster! Our dinner menu:
chicken stuffed with garlic and herbed goat cheese
garlicky green beans
spaghetti tossed in red pepper pesto
bruschetta with red pepper pesto
chocolate dipped strawberries (same as last V-day!)
Bruschetta with Red Pepper Pesto (from Weight Watchers)
2 red bell peppers, seeded and quartered
1 cup lightly packed fresh basil leaves
2 garlic cloves, sliced
2 tablespoons pine nuts, toasted
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 loaf of french bread/italian bread/baguette sliced into 24 pieces and toasted
1 oz Parmesan cheese, shaved
1. Preheat the broiler. Line a baking sheet with foil; place the bell peppers on the baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Let cool slightly.
2. Thinly slice 1/4 cup of the basil leaves; set aside for garnish. Puree the bell peppers, the remaining 3/4 cup basil, the garlic, pine nuts, oil, salt, and pepper in a blender or food processor. Transfer the pesto to a small bowl.
3. Spread 1 scant tablespoon of the pesto on each toast slice; top with a few of the reserved sliced basil leaves and a shaving or two of the Parmesan.
Serves 8 (3 pieces of toast per serving)
4 WW points per serving
Source: Take-Out Tonight: 150+ Restaurant Favorites to Make At Home, Simon & Schuster, New York, 2002