This week's 'Health Highlight' is a little bit different. A different type of ingredient is being highlighted today, something we all know and love: Red Wine. Often times, when we open a bottle of wine and don't quite finish it before we go to bed. There are plenty of ways to use up that bit of wine left when we aren't in the mood to drink it. Let's make a marinade or sauce!
- Polyphenols in Red Wine can lower blood pressure. In a study, both systolic and diastolic pressure improved in people with elevated blood pressure.
- Evidence is continuing to grow showing that heart health is improved by Red Wine
- Resveratrol in Red Wine can reduce the risk of cancer, specifically colon and prostate cancer
- Red Wine can also reduce the risk of dementia and lower the risk of diabetes
Recipes:
Chicken and Red Wine Sauce (allrecipes.com)
- 1 tablespoon Olive Oil
- 1 tablespoon minced Garlic
- 3 lbs skinless, boneless Chicken Breast
- 1 tablespoon Paprika
- 1 cup Brown Sugar
- 1 cup Red Wine
- Salt and Peper to taste
Heat oil in a large skillet over medium-high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook for about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from the skillet. Sprinkle chicken with paprika and brown sugar. Pour red wine around chicken. Cover and simmer, 15 to 20 minutes; lightly baste the chicken with wine sauce while cooking.
Season with salt and pepper to taste.
Red Wine Mushrooms (jocooks.com)
- 8 ounce Cremini Mushrooms
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1/4 cup Red Wine
- Salt and Pepper to taste
- Parsley for garnish
In a medium size skillet heat the olive oil together with the butter until the butter melts. Add garlic and cook for a minute until garlic is starting to get golden. Add red wine and bring to a simmer.
Throw in the mushrooms and toss so that each mushroom is fully coated in the wine sauce. Season with salt and pepper. Cook until mushrooms are golden, turn mushrooms and cook on the other side until golden.
Garnish with parsley and serve.
Beef Stew in Red Wine (lemonblossoms.com)
- 2 1/2 - 3 lbs Beef Chuck
- Salt and Pepper to taste
- 1/4 cup All-Purpose Flour
- 3 tablespoons Olive Oil
- 2 medium Onions, chopped
- 4 Carrots, peeled and sliced
- 4 cloves Garlic, chopped
- 2 cups Red Wine
- 2-2 1/2 cups Beef or Chicken Broth
- 1 tablespoon Tomato Paste
- 4 sprigs fresh Thyme
- 2 Bay Leaves
- 2 tablespoons unsalted Butter
- 8 ounces fresh White Mushrooms
- 8 ounces frozen Peas
- 6-8 ounces frozen Whole Onions
Preheat the oven to 325 degrees Fahrenheit
Dry the beef cubes with paper towels and season with salt and pepper to taste. In a bowl, toss the beef and flour together (do not flour the beef until you are ready to brown it).
In a large Dutch oven or heavy pot, heat 1 tablespoon of the olive oil over medium-high heat. In batches, not to overcrowd the pot, in a single layer, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Transfer the meat to a plate. Add additional oil to the pot, and continue searing the meat until all the beef is browned. Set aside.
If needed, add additional oil to the pot to sauté the aromatics. Lower the heat to medium and stir in the onions and carrots. Sauté for about 5-7 minutes, stirring as needed, until the onions become translucent. Add the garlic and sauté for another 1 – 2 minutes.
Add the red wine and bring to a boil scrapping the bottom of the pan to release the brown bits. Cook for about 5 minutes then, add the tomato paste and mix well. Return the beef to the pot with all the collected juices. Add enouh broth to cover the meat broth, the thyme sprigs and bay leaves. Bring to a boil and cover the pot with a tight fitting lid.
Place the pot in the oven and cook for about 1 1/4 hour or until the beef and vegetables are very tender when pierced with a fork. Remove from the oven and season to taste with salt and black pepper.
In a medium sauté pan over medium heat, melt the butter. Add the mushrooms and sauté for about 8 minutes or until the mushrooms are lightly brown. Remove from the heat.
Add the cooked mushrooms, whole onions and peas to the stew. Stir to combine. Add additional broth if needed. Place in the oven and cook, covered for another 15 minutes.
Remove from the oven and adjust seasoning. Remove the bay leaves and garnished with chopped parsley. Serve.
