A Valentine Menu: Soup, Salad, Cornish Hen

Roasted Red Pepper Soup

Maybe just because it is red, this soup is a favorite for Valentine’s Day.  The magic ingredients are the two cans of pears and the cayenne pepper.  The combo of sweet and savory makes this soup memorable.  And the creamy base has no cream in it.  Try it to taste its sophistication, yet its cozy comfort.

2 onions, chopped

4 garlic cloves, minced

Olive oil

2 potatoes peeled, diced

1-12 ounces jar roasted red peppers, drained, patted dry

5 cups chicken or vegetable broth

2 – 15 ounces can pears in juice

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

In a Dutch oven, sauté the onions and garlic in olive oil. Add the potatoes, roasted red peppers and broth and bring the mixture to a boil.  Reduce the heat, cover and simmer for 20 minutes. Remove from the heat, add the pears, and cool. Puree in a blender in batches and return to the Dutch oven. Or use an immersion blender and puree the soup in the Dutch oven. Add the cayenne and black peppers to the soup and reheat to serve. Serves 8 – 10 bowls. 

Red Onion Vinaigrette

This dressing has a burst of flavor without any sugar.  Remember 4 grams of sugar equals about 1 teaspoon. When you are reading labels use this calculation to know how much sugar is your intake.  It’s stunning to notice how much sugar is added to bottled dressings.  Enjoy this salad dressing quilt-free.

1/2 red onion, chopped

1 tablespoon Dijon mustard

¼ cup plus 1/8 cup apple cider vinegar

2/3 cup olive oil

Combine all the ingredients in a food processor or blender and process until a dressing consistency.  Pour the dressing into a jar with a tight lid and refrigerate. When refrigerated, this dressing will keep for several weeks.

                                          

 Valentine Cornish Hens

Cornish hen is a fancy name for a small chicken.  The Jamaican sauce used to marinate the hens will add extra warmth to any Valentine Dinner.  This is an elegant and easy dish to serve.  With a little preparation the night before, dinner can be on the table in 35 minutes.

2 Cornish hens, split in half lengthwise

Marinating sauce:

1/3 cup barbeque sauce of your choice

1 cup chopped scallions

1 peeled garlic clove

1 ½ teaspoon prepared yellow mustard

2 tablespoon fresh lime juice

2 teaspoons dried thyme

2 ½ teaspoons ground allspice

½ teaspoon cinnamon

1 ½ teaspoons ground black pepper

1 ½ teaspoons salt

1 ½ teaspoons sugar

In a blender or small food processor, combine all the marinating sauce ingredients and puree till it forms a smooth paste.  Coat the split hens on all sides with the paste and place them in a zip-lock bag to marinate overnight (or at least 8 hours) in the refrigerator. To roast, arrange the hen halves on a sprayed baking sheet in a single layer.  Bake at 375 for 35 to 40 minutes or until the juice runs clear when the thigh is pierced.