How about going the extra effort for your sweetheart and making homemade brownies for Valentine’s Day
Best Homemade Brownies
1-1/2 cups granulated sugar
3/4 cup all-purpose flour
2/3 cup cocoa powder, sifted if lumpy
1/2 cup powdered sugar, sifted if lumpy
1/2 cup dark chocolate chips
3/4 tsp salt
2 large eggs
1/2 cup canola oil
2 tbsp water
1/2 tsp vanilla
Preheat the oven to 325. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper or foil. Spray the parchment paper with cooking spray.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips and salt.
In a large bowl, whisk together the eggs, olive oil, water and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan (it’ll be thick and that’s okay) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing to set up properly. Store in an airtight container at room temperature for up to 3 days. These also freeze well.
This is a version of fideo where the pasta is toasted, except it has Mediterranean flavors instead of Mexican. This recipe calls for dill, which sounds delicious to me, but you could substitute basil if you’re not a dill fan.
Mediterranean-Style Toasted Orzo with Parmesan and Sun-dried Tomatoes
Extra virgin olive oil
1-1/2 cups orzo pasta
Kosher salt to taste
5 cloves garlic, minced
Red pepper flakes (optional)
Juice of 1/2 lemon
1 cup parsley, chopped, packed
1/2 cup dill, chopped
1/3 cup sun-dried tomatoes in olive oil, chopped
Black pepper
1/2 to 3/4 cup Parmesan
In a large saucepan, add 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
Add at least 7 cups of boiling water to the saucepan and season well with kosher salt. Cook the pasta in boiling water to al dente according to the package instructions (about 7 to 8 minutes).
Just before the pasta is fully cooked (about 5 minutes), take a cup of the starchy pasta water and save it aside for now.
In a large pan, warm ½ cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.
When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the grated Parmesan. Toss to combine. If needed, add a little more of the pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.
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