Healthy Wine, Pasta and Green Bean Salad Recipes
Quick and Easy Meal can be Vegetarian, Low Fat and Fast to Make
Aug 7, 2008
Wine is a wonderful, versatile cooking ingredient that no kitchen should be without. Filled with antioxidants, it can be used as a healthy alternative to fats and oils when sautéing vegetables, poultry and meats.
Different wines will create different flavors in the same recipes, so experimenting with wine is fun as well as delicious. Here are a few ways to use wine in cooking:
- After sautéing meat, pour a few tablespoons of wine into the same pan and combine it with any browned particles left from the cooking. Pour over meat and serve.
- Add wine when reheating leftover meat, fish or poultry dishes.
- Choose complementary wines to pour over fresh, frozen or canned fruits.
- For low fat cooking, sauté or stir fry vegetables in red or white wine instead of oil or butter.
- Use dry white wine in place of water when microwaving frozen vegetables.
- Use wine in place of part of the liquid in preparing dry sauce and gravy mixes,cake batters, cookie doughs, puddings or pie fillings,homemade and condensed soups,stews and smothered steak,and gelatin desserts or salads
Quick Low Fat Veggie Pasta Entree
- 1/2 cup yellow squash
- 1/2 cup zucchini
- 1/2 cup onion
- 1/2 cup red bell pepper
- 1/2 cup mushrooms
- 1/4 cup white wine
- 2 cups cooked noodles or angel hair pasta
- Fat free grated Parmesan cheese
Method:
Cut vegetables into one inch pieces. Season with salt-free seasoning, basil, oregano, parsley or other herbs and sauté in wine until vegetables are tender and wine is absorbed. Spoon vegetables over cooked pasta and sprinkle with Parmesan cheese. (Cubed cooked chicken may be added if desired.) Makes two servings.
Marinated Green Bean Salad
- 1/4 cup dry red wine
- 1/3 cup lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon celery salt
- 3/4 teaspoon dried dill weed
- 3 tablespoons finely minced onion
- 1/8 cup slivered almonds
- 1 1/2 pounds fresh green beans, cooked al dente and drained
Method:
Heat wine and lemon juice, but do not boil. Add oil and seasonings; pour over cooked green beans. Cover and chill thoroughly, turning occasionally to mix marinade with the beans.
(For a mixed bean salad, add dark and light red kidney beans and wax beans and increase the marinade ingredients depending on how many more beans are added.)
Serve chilled. Makes 5 to 6 servings.
Tropical Sangria
- 1 bottle (750 ml) of dry or semi-dry red wine
- 1 orange, thinly sliced
- 1 lemon thinly sliced
- 1 lime thinly sliced
- 1 (28 ounce) bottle Club Soda or 7-Up
Method:
Combine the wine, and fruit in a large glass pitcher and let set one hour at room temperature. Add up to ½ cup sugar for a sweeter drink. Just before serving, add the Club Soda or 7-Up and serve over ice. Makes 6 (8 ounce) servings.
For Further Reading and Eating:
Quick Quiche is Cool Summer Meal
NC Wine Country: South Coast Wineries Tour
Chocolate Chocolate Chip Cookies
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