Valentine’s Day is all about the couples, right? It’s the romance and the love. Businesses everywhere will offer meals, heart-shaped packaging, romantic gestures and more. They make a point not to let you forget that Valentine’s Day is just around the corner.
But not everyone has a significant other to enjoy the day with. There are some whose spouses are away for the night or the week and others who don’t have significant others at all. So, what do you do when Valentine’s Day comes around? Are you just left to wallow in sadness?
Not at all! There are plenty of fun things you can do at home or elsewhere alone. Dinner is one of those things. Rather than have a meal out, make a delicious dinner for one at home with a glass of wine or two. Here are seven meals that you’ll want to try this home-alone Valentine’s.
Easy-Peasy Brie, Ham and Apple Sandwich
Let’s start with a delicious triple-decker sandwich. It’s a super simple recipe that will just make the one sandwich, so there’s no need to question what you’ll do with the leftovers. You can make it just before you put on your favorite movie to spend the night relaxed and in comfort but also in style.
Ingredients:
- Brie cheese
- Ham
- A tart apple of choice, such as a Granny Smith
- Mango chutney
- 3 slices of bread of choice, pumpernickel is delicious
Method:
- Toast your bread
- Spread a layer of cheese on one slice and top with apple
- Top with a slice of bread and then add the ham
- Add another slice that’s spread with the chutney and complete your sandwich
This literally takes minutes to make. You can use any type of bread that you want. If you’re not interested in a triple-decker sandwich, another option is to put all the ingredients together in a large wrap. You’ll get a mixture of flavors with the cheese and chutney working together.
You don’t have to use mango chutney if you don’t want. Opt for another fruit chutney and test different options.
Make a Healthy Mushroom and Kale Pizza
Pizza is a popular option when you’re making a dinner for one. You may be tempted to order a pizza, but they’re packed with saturated fats and very little in terms of nutritious ingredients. It’s time to make your own pizza. This is a pita pizza, which is much easier to eat and will suit the one-portion size.
Ingredients:
- Olive oil
- 1 pita bread, the flavor of choice
- 4 kales leaves, fresh
- 1tsp balsamic vinegar
- Chanterelle mushrooms
- 1/3 cup of bruschetta
- 1 ball of mozzarella
- Salt and pepper to taste
Method:
- Brush the pita on both sides with the olive oil and then fry over a medium heat for 45s each side, until crispy; put aside
- Remove the kale stalk and tear the kale into pieces, placing in the frying pan with a little more oil and sauté for a minute
- Add the vinegar and seasoning, sautéing for another 30s; remove and set aside
- Add the mushrooms to the pan and sauté for 2 minutes and then remove from the heat
- Heat the oven
- Spread the bruschetta over one side of the pita and top with the kale, mozzarella and the mushrooms
- Broil for 1-2 minutes, until the cheese melts
It’s ready to eat right away, although you may want to give it some time to cool down to avoid burning your mouth. The pita bread is the healthier base than a normal pizza base. You can use any toppings that you want, if you want tomatoes, peppers or even add some meat. If you don’t have pita bread, you can use tortilla wraps instead.
Create a Gruyere and Spinach Soufflé
Soufflés are often viewed as a dish that is only for the experienced chefs, but that’s not actually the case. With the right recipe, soufflés are much example than you would initially believe. It’s all about the egg white folding and you’ve got it.
This delicious recipe will take an hour to make, but it’s certainly worth it. You will get eight servings, but you can reduce the portion sizes to make enough for one.
Ingredients:
2tbsp butter
- 1/3 cup of breadcrumbs
- 5 cups of spinach
- 2tbsp flour
- ¾ cup + 2tbsp of whole milk
- ½ cup of Gruyere cheese, grated
- Salt and pepper, to taste
- 2 eggs
- 2 egg whites
Method:
- Preheat the oven to 375F and butter a tall-sided baking dish
- Dust the dish with breadcrumbs and then set to one side
- Heat 2tbsp of water in a skillet over medium-high heat and cook the spinach for about 4 minutes, until wilted
- Transfer the spinach to a strainer and allow to cool before pressing to release the liquid.
- In a saucepan over a medium heat, melt the butter until it bubbles and then add the flour and whisk into a paste and cook for 2-3 minutes
- Add the milk gradually, while still whisking until all lumps have disappeared and then leave on the heat for 3-5 minutes to thicken the sauce; remove from the heat
- Stir in the cheese and season with the salt and pepper and then pour into a large bowl
- Meanwhile, pulse the spinach and egg yolks in a food processor and then add a quarter of a cup of the sauce and blend together
- Pour the spinach mixture into the sauce bowl and combine fully, before wrapping with cling film and storing at room temperature for up to 4 hours
- In another bowl, beat the 4 egg whites with some salt until stiff peaks form
- Fold the egg whites into the soufflé base and then pour into the buttered dish
- Bake for 35 minutes, until the soufflé is firm to touch
This is best served immediately. It doesn’t do well frozen or reheated, so you’ll want to reduce the portion size. This can also be a good option if you have another friend dealing with Valentine’s alone. Be alone together!
Make Seared Scallops with a Butternut Squash Risotto
Risotto is another dish that tends to be avoided because of the complexity. The truth is that it’s not that difficult at all. With the right recipe, you’ll make it just right and it’s perfect for this seared scallops recipes.
Ingredients:
- 2tsp olive oil
- 1 ½ cups of butternut squash, finely chopped
- 2tbsp butter, divided
- 1 cup of wild mushrooms, a mixture of types
- 1 ½ cups of dry white wine
- 3 cups of chicken stock
- 4 shallots, chopped finely
- ¾ cup of dry Arborio rice
- 2tbsp crispy safe
- ¼ cup of Parmesan cheese, grated
- 10 scallops
- Salt and pepper to taste
Method:
- Preheat the oven to 450F
- Toss the squash in olive oil and season with the salt and pepper and then roast for 30 minutes, stirring now and then
- Meanwhile, melt 1 1/2tsp of the butter in a saucepan over a medium to high heat and cook the mushrooms and shallots for 4-5 minutes
- Add the rice and stir
- Add the wine and then bring to the boil, before simmering for 4-5 minutes until the wine reduces slightly
- Add in the stock and cook until it’s completely absorbed, adding half a cup at a time
- Remove from the heat once the last half of the stock has been absorbed, leaving the rice al dente
- Stir in the cheese and season with salt and pepper and then place on a low heat just to keep warm
- In a small frying pan, add a little olive oil and then add the scallops, searing for 1 minute per side
- Remove and then wipe the pan clean, adding the remaining butter and chopped sage, cooking for 30-60 seconds and then removing from the pan
Serve the risotto in the bowls and then top with the squash, sage and then scallops to finish. You can season with a little more salt and pepper or top with parsley if you want to finish it off.
Pomegranate-Glazed Steak with Rainbow Carrots and Sweet Potato Puree for the Meat Lovers
If you love a juicy steak, Valentine’s Day is definitely the time to spend extra on it. But that doesn’t mean you have to go to a restaurant to enjoy it. You can have a steak at home, cooked to perfection with a deliciously sweet glaze. This pomegranate glaze is one you’ll start using all the time!
Ingredients:
- 2tbsp oil of choice
- 2 top sirloin grilling medallions
- Salt and pepper, to taste
Ingredients for the glaze
- ¼ cup of dry red wine
- 1 garlic clove, crushed
- 1 shallot, chopped finely
- 2tbsp butter
- ¼ cup of pomegranate juice, fresh is the best
- Salt and pepper, to taste
Ingredients for the sweet potato puree
- 1 sweet potato
- 1tbsp water
- 1/2tsp salt
Ingredients for the carrots
- 2tbsp oil of choice
- 2 garlic cloves, crushed
- 6 rainbow carrots, sliced thinly
- 2 cups of kale, chopped
Method:
- Preheat the oven to 450F
- Cook the sweet potato until soft and then remove and allow it to cool
- Puree the potato with a little water or lemon juice and the salt for seasoning
- Puree the pomegranate seeds from your pomegranate to make the juice if you’re using one and then strain to remove the leftover seeds
- Add oil to a saucepan and then sauté the steak for 2-3 minutes either side
- Remove the steak and add the red wine, butter, garlic and pomegranate juice to the saucepan, seasoning with the salt and pepper to combine
- Coat the steaks in the glaze and then put in a broiler over to cook how you like
- In another pan, heat a little oil and add the garlic and carrots, cooking for 3 minutes on a high heat
- Add the kale and then remove the heat, frequently stirring
Serve the potato puree on a plate with the carrot and kale next to it. You can then finish off with the steaks and drizzle a little of the glaze over the top if you want.
Enjoy a Tomato-Basil Cream Tuscan Pasta
Sometimes you just want a quick pasta dish to enjoy your home-alone Valentine’s Day. A pasta dish is often something you can eat in a bowl, curled up on the couch, with your favorite movie. This dish does make 4-6 servings, but it’s one of those that you can store for later. Put it in portions and place in the fridge or freezer for a delicious, quick meal later.
Ingredients:
- 20oz of four-cheese ravioli
- 16oz of sun-dried tomatoes in Alfredo sauce
- 2tbsp white wine
- 2 fresh tomatoes, chopped
- ½ cup of basil, fresh
- 1/3 cup of Parmesan cheese, grated
Method:
- Prepare the pasta as the package directions tell you
- In a saucepan, pour the Alfredo sauce in and then pour the wine into the empty jar (cover and shake well) and pour into the sauce mixture to combine fully
- Add the tomatoes and basil, cooking for 5 minutes on a medium to low heat
- Add to the pasta and toss thoroughly
- Top with the grated cheese
If you want to try something different, you can also use tortellini instead. Opt for a three-cheese option to keep the dish vegetarian-friendly. For meat eaters, you can use other fillings depending on your taste preferences.
Make Delicious Chocolate Truffles Just for You
Who said you can’t enjoy a delicious chocolate dessert at the end of the night. You can make your own to enjoy throughout the night, while you enjoy your wine and movie after the meal. These delicious truffles are those you will never want to share. You can freeze an extra batch of the batter if you’d like to make more later!
Ingredients:
- 12 oz bittersweet chocolate
- ¾ cup of heavy cream
- 4tbsp butter, unsalted
- 1tsp vanilla extract
Method:
- Melt the chocolate with the cream and butter in a microwave for a minute and then stir together; heating for another minute until the chocolate is just melted
- Stir to fully melt the chocolate in the mixture and place in the fridge for an hour (this is the longest part)
- Scoop out the mixture with a melon baller to make 24 balls and coat in toppings of your choice and then chill for 30+ minutes
If you think you can store them, the truffles will last in an airtight container for a week or in the freezer for a month. Store them in the chocolate, as they will melt in your hands at room temperature.
Some of the best toppings include desiccated coconut, chopped nuts, and cocoa powder, depending on your own taste preferences.
Enjoy Your Valentine’s for One
There’s no need to hate Valentine’s Day. For the singles out there, this can be one of the best nights to try delicious meals for one. Put together a menu for your special night, grab a bottle of wine and pick a movie that you want to catch.
