So, I was inspired to delve into a subject matter that will make my mother blush; but c’est la vie. It’s a subject that everyone is interested in but rarely talks about, aphrodisiacs. You show me a person who is not interested in increasing their sexual health and libido and I’ll show you a liar. (Or maybe that uninterested person lives in a convent).
From the beginning of time humans have been using food to tempt and tantalize each other; hello remember Eve’s apple? (Which was most likely a fig, a super sexual fruit). Currently you cannot turn on the television without being bombarded with commercials geared towards increasing sexual performance. Well there really is no need to spend all that money on chemically enhanced drugs; all you need to do is start incorporating certain foods into your daily diet to see some results. On the most basic level you need to have a healthy diet in general; if your blood is flowing freely to your heart then it will flow freely elsewhere.
With that said there are some specific foods that you and your significant other can eat that will increase hormone development and libido.
♥ Celery contains Androsterone, which is an odorless hormone that is released through a man’s perspiration and turns women on.
♥ Avocados contain folic acid, which helps metabolize proteins and give you more energy. They also contain vitamin B6, which increases male hormone production. There is also a healthy dose of potassium in these fruit, which helps regulate a woman’s Thyroid gland to increase her libido.
♥ Asparagus contains vitamin E, which increases hormone levels to stimulate sexual responses.
♥ Almonds are a prime source of fatty acids, which aid in healthy production of male hormones. Walnuts, pumpkin seeds and salmon also contain these omega 3 fatty acids.
♥ Eggs are high in vitamins B6 and B5, which help balance hormone levels and fight stress; both of which are crucial for a healthy libido.
♥ Garlic contains Allicin, which increases blood flow down below. And if you are both eating garlic you won’t notice it’s pungent aroma.
♥ Oysters are perhaps the epitome of an aphrodisiac, especially when eaten raw. They are high in zinc, which raises testosterone production. They also contain dopamine, which is a hormone known to increase libido.
♥ Bananas contain Bromelain, which is an enzyme believed to increase libido and supposedly reverse impotence.
♥ Figs, “The Forbidden Fruit” are high in amino acids, which are believed to increase libido and improve sexual stamina.
♥ Chocolate, a woman’s best friend, contains Phenyl ethylamine a stimulant that produces the “in love feeling” that makes sex sound like a good idea.
♥ Red Wine, in moderation, contains resveratrol, which is an antioxidant that helps increase blood flow to make arousal easier. Remember moderation is key here, too much is no good.
Let’s start with the quintessential aphrodisiac, oysters. Now I will admit to you that I am not adventurous enough to eat them raw; so I will share a to-be-cooked recipe, Oysters Gratin. Start by cooking three thick slices of diced up bacon until crisp, once done remove them from the pan and add one diced shallot, two diced cloves of garlic, and two tablespoons of butter. Cook this over medium heat until softened before adding about three cups of fresh baby spinach. Cook until the spinach wilts and then transfer it all to a colander to drain out all the excess liquid. In the same skillet boil two cups of half and half and a dash or so of nutmeg for about five minutes to reduce it by half. Once this is accomplished remove the skillet from the heat and let it cool. Once cool stir the spinach mixture in to the cream and add about eighteen chopped oysters, half a cup of freshly grated Parmesan cheese, the reserved bacon bits, salt and pepper to taste. Spoon this mixture into a buttered baking dish and top it all with a combination of half a cup Parmesan cheese and two-thirds a cup of seasoned bread crumbs. Bake this all at 400 degrees for ten to fifteen minutes. This meals masquerades as a gooey cheesy dish, but packs a healthy punch with the spinach and those libido-increasing oysters.
If you are looking for a lighter meal that still packs a punch to your sex drive, try an Asparagus-Avocado Egg Pie. Start by sautéing two cloves of diced garlic, one bunch of diced asparagus, two stalks of diced celery, salt and pepper in olive oil until softened. Let this cool before mixing it with five beaten eggs and half a cup of sharp shredded Cheddar cheese. Pour this into a buttered pie plate and bake at 350 degrees for about half an hour. When you are ready to serve sprinkle each slice with diced avocado. You can accompany this dish with a simple green salad dressed with a simple garlic vinaigrette made from olive oil, white wine vinegar, minced garlic, a little Dijon mustard, salt and pepper.
Lastly I am going to share with you my favorite quickie dessert, Banana Treat. Begin by peeling and halving one banana into a small baking dish, sprinkle it with cinnamon and a small handful of mini marshmallows. On top of that crunch up some of your favorite cereal, I use Kashi Go Lean Crunch, and top that with some dark chocolate chips and sliced almonds. Bake this in your toaster oven at 350 degrees until the chocolate melts and the marshmallows are browned. Not only does this dessert include three aphrodisiacs, but also the potassium in the bananas is key to muscle strength and helps to alleviate those mood killing leg cramps.
You can wash these dishes down with a glass of red wine; now I don’t mean one of those oversized glasses, we are talking about eight ounces of wine for women and sixteen ounces for men. I don’t think I need to mention to anyone what too much alcohol can do to one’s performance. There are tons of combinations you can come up with to incorporate these special foods into your everyday diet. Studies show that a healthy diet is key to a healthy sexual life; and who doesn’t want that? ♥♥♥
Oyster Gratin
3 slices thick cut diced bacon
1 medium shallot, diced
2 cloves garlic, diced
2 Tlbsp. butter
3 cups fresh baby spinach
2 cups half and half
1/8 tsp. Nutmeg
18 oysters, chopped
1 cup Parmesan cheese divided in half
2/3 cup breadcrumbs
Salt and pepper
Preheat the oven to 400°. Cook bacon until crisp and remove to drain on paper towels. In same pan cook shallot and garlic in the butter until softened. Add the spinach and cok until wilted, remove form pan and drain in a colander. Boil half and half and nutmeg until reduced by half, about 5 minutes, let cool. Stir the spinach into the cram and add the oysters and half of the Parmesan cheese, season with salt and pepper. Pour into a buttered baking dish and top with a combination of the remaining Parmesan cheese and breadcrumbs. Bake for 10-15 minutes.
Asparagus-Avocado Egg Pie
2 cloves garlic, diced
1 bunch asparagus, diced
2 stalks celery, diced
Salt and pepper
5 eggs beaten
½ cup sharp shredded Cheddar cheese
1 avocado, diced
Sauté the garlic asparagus and celery in olive oil until softened, season to taste and let cool. Add the mixture to the eggs and cheese and pour into a buttered pie plate. Cook at 350° for a half hour. Top with diced avocado right before serving.
Banana Treat
1 banana
¼ tsp. Cinnamon
¼ cup mini marshmallows
¼ cup cereal, crushed
1 Tlbsp. dark chocolate chips
1 Tlbsp. sliced almonds
Peel and halve the banana and place in a small baking dish. Sprinkle with cinnamon and then top with the remaining ingredients. Bake at 350° for about 15 minutes or until the chocolate chips melt and the marshmallows brown.
Sunday, February 14, 2010
Tuesday, February 9, 2010
Date Night
Dating is not just for singles anymore; now before you start lecturing me on the sanctity of monogamy let me explain what I mean. (For starters I don’t subscribe to the Otis motto of “You don’t lose your spouse, you just lose your turn”!) In my opinion every couple should have a regular date night whether they have been together two months or fifty years, setting aside a night exclusively for just the two of you with no kids or interruptions is a sure way to keep the romance alive, and personally I would prefer to stay home on my date night than go out to a restaurant. I don’t even care what we do; it could be as simple as pizza in front of the television or as elaborate as a theme night complete with costumes and props. But every date night must include some form of sustenance; I mean seriously you need to keep your strength up for all those romantic activities, you know like Wii Bowling and Guitar Hero.
I have a few meals in my arsenal that I have served to my dates, such as Spiced Rummy-Orange Chicken, which is a cheap no- brainer (hmm, say something about those dinner partners?). And then there are the dishes I break out if I am aiming to really impress a man, such as Beef Wellington or Duck a’la Moi and I will also include a recipe that has become an urban legend, Engagement Chicken. I might also be inclined to make these meals if I want something special from a guy; hey a girl has to have weapons besides a low cut shirt to use on a guy. (Like they say, the way to a man’s heart is through his stomach). Oh, and guys, most women find it incredibly sexy when a man cooks for them, you could even get away with serving me Velveeta Shells and Cheese if you wear an apron, but only an apron.
Let’s start with the easier of my two special meals, Duck a’la Moi. This is a dish that I Frankensteined together after eating something similar at a restaurant. You can use either legs or breasts, which ever is available at the grocery store. Be aware that duck is all dark meat and will be greasy if not prepared correctly. Start by scoring the skin with a paring knife being careful not to cut into the meat. Heat your skillet over high heat and spray it with Pam, I don’t use olive oil because the duck will produce its own oils. Season the meat with salt and pepper and then place it in the pan skin side down. This should be pressed into the pan so find a brick or heavy skillet and weigh it down with cans and place over the duck. I don’t have a definitive cook time on this dish; just cook it until crispy on both sides, somewhere between fifteen and twenty minutes. When the duck is done drain it on paper towels to drain out some of the excess fat. Top the duck with a sauce made from a half cup of mixed berries and two tablespoons of blackberry brandy; bring the sauce to a boil and let it cook a bit to reduce. I serve this with rice pilaf and a tossed salad. If you really don’t care for duck you can make this dish with chicken, just use oil when searing it in the pan because there is not as much fat in chicken.
If you really want to impress someone pull out the big guns by making Individual Beef Wellingtons. These appear to be very difficult to make but really it’s not that bad and the results are worth it. Start this dish by searing two one-inch thick filet mignons that have been seasoned with salt and pepper in a screaming hot pan. Cook for about five minutes on each side to caramelize the meat. Now let’s talk toppings, traditionally beef Wellington is made with pâté and mushrooms, but I really do not groove on the fungus so I use a spinach mixture. Sauté up one minced garlic clove with one finely chopped shallot until softened; then mix in about half of a box of frozen spinach and season with salt and pepper. If you don’t like spinach sauté up some mushrooms with a splash of white wine or use roasted red peppers. Now we are ready to assemble. Wellingtons are wrapped in puff pastry and you will only need one sheet to cover the two filets. Just cut the pastry in half and roll it out a bit, then place some of the vegetable mixture in the center, top it with a filet, wrap it up nice and neat, brush with an egg wash and bake at 350 degrees for ten minutes or until golden. I usually serve this with a sauce made from mashed avocado, sour cream and a tablespoon of dry ranch salad dressing blended together. A nice side dish to accompany your Beef Wellington is garlic-mashed potatoes; these are good because what man doesn’t love mashed potatoes.
A few months ago I saw a segment on the Today Show about Glamour Magazine’s recipe for Engagement Chicken, a meal that is said to ensure a marriage proposal to the cook. It seams that twenty-six years ago one of the magazine’s editors made the chicken for her boyfriend, who loved it and then proposed to her a month later. Over the years the magic recipe was passed around the office always resulting in engagements. I found it in one of my back issues but have yet to use it on anyone (Whew smart move on my part!); so here it is, the famous Engagement Chicken recipe and I expect feedback from any single lady who serves it to her boyfriend. (Let’s see if it really entices a man to propose). To make the magic chicken start by preheating the oven to 400 degrees then take a three-pound whole bird wash, drain and let dry for about fifteen minutes. Pour half a cup of fresh lemon juice over the bird, inside and out and season with salt and pepper. Then prick two whole lemons three times with a fork and place deep inside the bird’s cavity. Place it breast side down in a rack placed in a roasting pan, lower the oven heat to 350 degrees and bake uncovered for fifteen minutes. Remove it from the oven and use two wooden spoons to turn it breast side up and cook it for thirty-five minutes more. (Test for doneness by inserting a meat thermometer into thigh and hope for a reading of 180 degrees, continue baking if needed). Let the chicken rest for a few minutes before serving with the juices. Now make sure to follow these steps to a tee if you want a proposal, any deviation could result in undesired reactions. Seriously who knows what could happen, but the last thing you want is your Prince Charming turning into Prince Slacker and taking up residence on the corner stool at the local watering hole
I suppose I should give you the recipe for the Spiced Rummy-Orange Chicken even though I consider this an every night meal and it has no magical qualities. Season four boneless chicken breasts with salt and pepper and then sauté them in olive oil. Once the chicken is cooked through remove it from the pan and add one can of frozen orange juice. Melt this down, and then stir in four tablespoons of spiced rum to make the sauce; voila you are done. I usually serve this dish with couscous. I really like this meal but honestly there is nothing special about it.
Now if one of these meals does not melt your honey’s heart and land you a little blue box filled with happiness, or whatever else you want, then I don’t know what will. (You might need to break out a costume and do theme night, which I highly suggest too). But seriously, make time for your special someone, show them you care by treating them to a special meal prepared by your own two little hands. Remember actions speak louder than words, well in most cases they do; I have been known to raise my voice a little.
Duck a’la Moi
2 pieces Duck, breasts or legs
½ cup Mixed berries, frozen
2 Tblsp Blackberry brandy
Score the duck skin with sharp knife but do not pierce the meat. Season with salt and pepper and cook in a high heat pan weighted down for 15 min per side. Drain the duck on paper towels and let rest. Combine berries and brandy in pan, bring to boil and let thicken into a sauce. Pour over duck.
Individual Beef Wellingtons
2 1” thick filet mignons
1 clove garlic, minced
1 shallot, minced
1 box frozen spinach, thawed and squeezed dry
1 sheet puff pastry
1 egg, scrambled
1 avocado, mashed
½ cup sour cream
1 Tblsp ranch dressing mix
Season each filet with salt and pepper and sear over high heat 5 min on each side, remove from heat and set aside. Sauté garlic and shallot over med heat until soft then add spinach, salt and pepper. Cut puff pastry in half and roll out a bit. Place spinach mixture in center, top with filet, fold up dough and brush with egg wash. Cook at 350° for 10 min. Combine avocado, sour cream and ranch dressing and serve over Wellingtons.
Glamour Magazine’s Engagement Chicken
1 3lb. Chicken
½ cup fresh lemon juice
2 lemons, plus 1 for garnish
Kosher salt
Fresh ground black pepper
Place rack in upper third of oven and preheat to 400°. Wash chicken inside and out, then let drain cavity down in a colander for 15 min. Pat dry with paper towels. Pour lemon juice all over chicken, inside and outside. Season with salt and pepper. Prick 2 lemons 3 times with fork and place deep inside the cavity. Place bird breast side down on a rack in roasting pan, lower heat to 350° and bake uncovered 15 min. Remove from oven and turn breast side up return to oven 35 min more. Meat thermometer should read 180°. Let chicken cool a few minutes before carving. Serve with juices and garnish with herbs and lemons.
Spiced Rummy-Orange Chicken
4 Boneless Chicken Breasts
1 16 oz Can Frozen Orange Juice
4 Tblsp Spiced rum
Salt & Pepper
Season both sides of the chicken breasts with salt and pepper then sauté them until golden brown and cooked through. Remove from pan and slice; in the same pan melt the orange juice and add rum, bring to boil. Return chicken to the sauce and coat thoroughly. Serve over couscous or rice.
I have a few meals in my arsenal that I have served to my dates, such as Spiced Rummy-Orange Chicken, which is a cheap no- brainer (hmm, say something about those dinner partners?). And then there are the dishes I break out if I am aiming to really impress a man, such as Beef Wellington or Duck a’la Moi and I will also include a recipe that has become an urban legend, Engagement Chicken. I might also be inclined to make these meals if I want something special from a guy; hey a girl has to have weapons besides a low cut shirt to use on a guy. (Like they say, the way to a man’s heart is through his stomach). Oh, and guys, most women find it incredibly sexy when a man cooks for them, you could even get away with serving me Velveeta Shells and Cheese if you wear an apron, but only an apron.
Let’s start with the easier of my two special meals, Duck a’la Moi. This is a dish that I Frankensteined together after eating something similar at a restaurant. You can use either legs or breasts, which ever is available at the grocery store. Be aware that duck is all dark meat and will be greasy if not prepared correctly. Start by scoring the skin with a paring knife being careful not to cut into the meat. Heat your skillet over high heat and spray it with Pam, I don’t use olive oil because the duck will produce its own oils. Season the meat with salt and pepper and then place it in the pan skin side down. This should be pressed into the pan so find a brick or heavy skillet and weigh it down with cans and place over the duck. I don’t have a definitive cook time on this dish; just cook it until crispy on both sides, somewhere between fifteen and twenty minutes. When the duck is done drain it on paper towels to drain out some of the excess fat. Top the duck with a sauce made from a half cup of mixed berries and two tablespoons of blackberry brandy; bring the sauce to a boil and let it cook a bit to reduce. I serve this with rice pilaf and a tossed salad. If you really don’t care for duck you can make this dish with chicken, just use oil when searing it in the pan because there is not as much fat in chicken.
If you really want to impress someone pull out the big guns by making Individual Beef Wellingtons. These appear to be very difficult to make but really it’s not that bad and the results are worth it. Start this dish by searing two one-inch thick filet mignons that have been seasoned with salt and pepper in a screaming hot pan. Cook for about five minutes on each side to caramelize the meat. Now let’s talk toppings, traditionally beef Wellington is made with pâté and mushrooms, but I really do not groove on the fungus so I use a spinach mixture. Sauté up one minced garlic clove with one finely chopped shallot until softened; then mix in about half of a box of frozen spinach and season with salt and pepper. If you don’t like spinach sauté up some mushrooms with a splash of white wine or use roasted red peppers. Now we are ready to assemble. Wellingtons are wrapped in puff pastry and you will only need one sheet to cover the two filets. Just cut the pastry in half and roll it out a bit, then place some of the vegetable mixture in the center, top it with a filet, wrap it up nice and neat, brush with an egg wash and bake at 350 degrees for ten minutes or until golden. I usually serve this with a sauce made from mashed avocado, sour cream and a tablespoon of dry ranch salad dressing blended together. A nice side dish to accompany your Beef Wellington is garlic-mashed potatoes; these are good because what man doesn’t love mashed potatoes.
A few months ago I saw a segment on the Today Show about Glamour Magazine’s recipe for Engagement Chicken, a meal that is said to ensure a marriage proposal to the cook. It seams that twenty-six years ago one of the magazine’s editors made the chicken for her boyfriend, who loved it and then proposed to her a month later. Over the years the magic recipe was passed around the office always resulting in engagements. I found it in one of my back issues but have yet to use it on anyone (Whew smart move on my part!); so here it is, the famous Engagement Chicken recipe and I expect feedback from any single lady who serves it to her boyfriend. (Let’s see if it really entices a man to propose). To make the magic chicken start by preheating the oven to 400 degrees then take a three-pound whole bird wash, drain and let dry for about fifteen minutes. Pour half a cup of fresh lemon juice over the bird, inside and out and season with salt and pepper. Then prick two whole lemons three times with a fork and place deep inside the bird’s cavity. Place it breast side down in a rack placed in a roasting pan, lower the oven heat to 350 degrees and bake uncovered for fifteen minutes. Remove it from the oven and use two wooden spoons to turn it breast side up and cook it for thirty-five minutes more. (Test for doneness by inserting a meat thermometer into thigh and hope for a reading of 180 degrees, continue baking if needed). Let the chicken rest for a few minutes before serving with the juices. Now make sure to follow these steps to a tee if you want a proposal, any deviation could result in undesired reactions. Seriously who knows what could happen, but the last thing you want is your Prince Charming turning into Prince Slacker and taking up residence on the corner stool at the local watering hole
I suppose I should give you the recipe for the Spiced Rummy-Orange Chicken even though I consider this an every night meal and it has no magical qualities. Season four boneless chicken breasts with salt and pepper and then sauté them in olive oil. Once the chicken is cooked through remove it from the pan and add one can of frozen orange juice. Melt this down, and then stir in four tablespoons of spiced rum to make the sauce; voila you are done. I usually serve this dish with couscous. I really like this meal but honestly there is nothing special about it.
Now if one of these meals does not melt your honey’s heart and land you a little blue box filled with happiness, or whatever else you want, then I don’t know what will. (You might need to break out a costume and do theme night, which I highly suggest too). But seriously, make time for your special someone, show them you care by treating them to a special meal prepared by your own two little hands. Remember actions speak louder than words, well in most cases they do; I have been known to raise my voice a little.
Duck a’la Moi
2 pieces Duck, breasts or legs
½ cup Mixed berries, frozen
2 Tblsp Blackberry brandy
Score the duck skin with sharp knife but do not pierce the meat. Season with salt and pepper and cook in a high heat pan weighted down for 15 min per side. Drain the duck on paper towels and let rest. Combine berries and brandy in pan, bring to boil and let thicken into a sauce. Pour over duck.
Individual Beef Wellingtons
2 1” thick filet mignons
1 clove garlic, minced
1 shallot, minced
1 box frozen spinach, thawed and squeezed dry
1 sheet puff pastry
1 egg, scrambled
1 avocado, mashed
½ cup sour cream
1 Tblsp ranch dressing mix
Season each filet with salt and pepper and sear over high heat 5 min on each side, remove from heat and set aside. Sauté garlic and shallot over med heat until soft then add spinach, salt and pepper. Cut puff pastry in half and roll out a bit. Place spinach mixture in center, top with filet, fold up dough and brush with egg wash. Cook at 350° for 10 min. Combine avocado, sour cream and ranch dressing and serve over Wellingtons.
Glamour Magazine’s Engagement Chicken
1 3lb. Chicken
½ cup fresh lemon juice
2 lemons, plus 1 for garnish
Kosher salt
Fresh ground black pepper
Place rack in upper third of oven and preheat to 400°. Wash chicken inside and out, then let drain cavity down in a colander for 15 min. Pat dry with paper towels. Pour lemon juice all over chicken, inside and outside. Season with salt and pepper. Prick 2 lemons 3 times with fork and place deep inside the cavity. Place bird breast side down on a rack in roasting pan, lower heat to 350° and bake uncovered 15 min. Remove from oven and turn breast side up return to oven 35 min more. Meat thermometer should read 180°. Let chicken cool a few minutes before carving. Serve with juices and garnish with herbs and lemons.
Spiced Rummy-Orange Chicken
4 Boneless Chicken Breasts
1 16 oz Can Frozen Orange Juice
4 Tblsp Spiced rum
Salt & Pepper
Season both sides of the chicken breasts with salt and pepper then sauté them until golden brown and cooked through. Remove from pan and slice; in the same pan melt the orange juice and add rum, bring to boil. Return chicken to the sauce and coat thoroughly. Serve over couscous or rice.
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