Whether it’s a dinner for 2 or a gathering with your loved ones this dinner is the perfect setting for Valentine’s Day, de nos amis Whole Foods.

Ingrédients

  • 1 pound Whole Catch® 31/40 Peeled and Deveined Shrimp, thawed according to package instructions and patted dry
  • 4 teaspoons Cajun seasoning, divisé
  • 1/2 cuillère à café de sel fin de mer, divisé
  • 2 à soupe huile extra vierge d'olive, divisé
  • 4 gousses d'ail, hachées finement
  • 2 branches de céleri, haché
  • 1 large green bell pepper, épépinées et hachées
  • 1 medium yellow onion, haché
  • 1 tasse de bouillon de poulet faible en sodium
  • 1 pound whole wheat linguine
  • 2 (10- to 12-ounce) petite sirloin steaks, tied with butcher’s twine
  • 1/2 cup heavy cream
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 jus cuillères à soupe de citron

Itinéraire

Bring a large pot of salted water to a boil. En attendant, toss shrimp with 1 teaspoon of the Cajun seasoning and 1/4 teaspoon of the salt. Season steaks with 1 teaspoon of the Cajun seasoning and remaining 1/4 à thé de sel.

Chaleur 1 tablespoon of the oil in a large, deep skillet over high heat. Add shrimp and cook, en remuant de temps, until just cooked through, 3 à 4 minutes. Transfer to a large plate and return the skillet to medium-high heat. Add garlic, céleri, bell pepper and onion to the skillet, et cuire, stirring occasionally until browned, sur 15 minutes. Stir in broth and remaining 2 teaspoons Cajun seasoning and simmer until slightly reduced, 2 à 3 minutes. Remove the skillet from the heat.

En attendant, cook linguine in boiling water until al dente, sur 10 minutes; reserve 1/2 cup pasta water. Faire chauffer le reste 1 tablespoon oil in a medium cast-iron skillet over medium-high heat and cook steaks, flipping once until deeply browned, sur 10 minutes. Reduce heat to medium-low and cook until medium-rare (about 130°F) or desired doneness, sur 5 minutes plus. Allow steaks to rest 5 minutes; discard twine and slice.

Add drained pasta and cream to the skillet with vegetables and toss well. Add shrimp, persil, lemon juice and reserved pasta water, if needed to moisten, and toss again. Serve sliced steak over pasta, with any juices drizzled over the top.

Information nutritionnelle

PAR PORTION: 560 calories (190 à partir de matières grasses), 21g lipides, 8g de graisses saturées, 160mg de cholestérol, 620mg de sodium, 53g de glucides (7g de fibres alimentaires, 4g de sucre), 37g de protéines

Flourless Chocolate Cake with Dark Chocolate Glaze for Dessert

Ingrédients

  • 12 ounces bittersweet chocolate chips or bittersweet chocolate, grossièrement hachées
  • 1 Coupe (2 sticks) plus 3 à soupe de beurre, cut into chunks
  • 1 1/4 tasse de sucre
  • 6 œufs
  • 1 poudre de cacao non sucré tasse
  • 1 tablespoon milk
  • 1 à soupe de miel
  • 1/4 teaspoon gluten-free pure vanilla extract

Itinéraire

Préchauffer le four à 375 ° F. Spray a 9-inch springform pan with nonstick cooking spray, puis tapisser le fond d'un cercle de papier sulfurisé. Spray the paper with cooking spray, aussi, then set the pan aside.

Place two-thirds (8 onces) of the chocolate and 1 Coupe (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, si on le désire). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Verser la pâte dans le moule et cuire au four 35 à 40 minutes, or until cake has risen and top has formed a thin crust. Le gâteau doit être juste ferme dans le centre lorsque vous avez terminé. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

En attendant, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Retirer du feu, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, découvert, pour 30 à 60 minutes before serving to set the glaze and make the cake easier to slice.

Information nutritionnelle

PAR PORTION: Portion: 1 tranche, 440 calories (300 à partir de matières grasses), 34g lipides, 19g de graisses saturées, 155mg de cholestérol, 40mg de sodium, 40g de glucides (4g de fibres alimentaires, 32g de sucre), 7g de protéines