Recipe for Love?
Now, if I really had such a recipe, would I share it? Haha. Valentine's Day (or, as I've been corrected, 'Single Awareness Day') has come and gone here in the motherland. I decided that we ought to rightfully celebrate, even if AC and I are without qing ren. Below are recipes I whipped together (okay, adapted) for the occasion. Click here for some engaging dinner conversation questions 
Carrot Soup
1/4 cup (1/2 stick) butter
4 medium carrots, peeled, chopped
3/4 cup chopped onion
3/4 cup chopped green onion (white and pale green parts only)
2 garlic cloves, chopped
1 tbsp mixed herbs (Italian Seasoning)
5 cups (or more) chicken bullion mixture
Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender (or mixer, as that was what I had). Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. Bring soup to simmer. Ladle into bowls.
(Qing Zhen) Jambalaya
1/2 cup (1 stick) butter
2 yellow onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
1 tomato, diced
4 garlic cloves, finely chopped
1+ tablespoons Creole Seasoning
1 teaspoon Mixed Herbs (Italian Seasoning)
2 tablespoons tomato paste
¾ pound chicken breast, diced
2 14 1/2-ounce cans chicken bullion mixture
3 cups long-grain rice
Melt butter in heavy large pot over medium-high heat. Add onions, 4 green onion, bell pepper, garlic, Mixed Herbs, and Creole Seasoning. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add chicken, tomatoes, and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
One Bowl Almond Brownies
4 squares Baker's brand unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup nuts (slivered almonds are what I had)
Melt unsweetened chocolate and butter. Stir in sugar. Add eggs and vanilla; mix well. Add flour and almonds; stir until well blended. Spread into greased 13x9 ince baking pan. Bake at 350F (177C) for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Let stand until set. Makes 24 servings.