by Alanna Nuñez for SHAPE.com
Forget happy hour and use your poison of choice to create a meal that will leave you feeling energized, not hungover!
Red wine oxtail ragu1. Red wine oxtail ragu with parpardalle
3 tablespoons extra-virgin olive oil
2 pounds oxtail, chopped
1 yellow onion, finely chopped
3 carrots, finely diced
3 celery stalks, finely diced
3 bay leaves
5 thyme sprigs
6 garlic cloves, minced
1 can (28 ounces) organic diced tomatoes
1 cup dry red wine (such as Las Rocas Garnacha)
1 package (16 ounces) pappardelle noodles
Fresh basil (optional)
1. Add olive oil to a large stockpot over medium heat. Season oxtail with sea salt and place in the pot. Cook about 15 minutes until browned. Remove and set aside.
2. Add onion to the pot, reduce heat to low, and cook for 8 to 10 minutes. Add carrots, celery, bay leaves, thyme, and garlic. Cook for another 15 minutes until vegetables are soft and fragrant. Add tomatoes and red wine and raise heat to medium, stirring just to deglaze any bits on the bottom. Return oxtail to the pot, cover, and bring to a slow boil. Immediately turn down the heat to medium-low and cook gently for 3 to 4 hours until meat is tender. (The meat should fall off the bone easily if you poke it with a fork). Using tongs, remove oxtail from the pot. When cool to the touch, pick off any meat that is still attached to the bone. Place meat back in the pot and discard bones. Season sauce with salt to taste.
3. Cook noodles according to package directions, strain, and shock with cold water. Using tongs, place noodles in ragu and gently toss to coat. Top with fresh basil, if desired.
Nutrition score per serving: 500 calories, 14g fat (4g saturated), 73g carbs, 25g protein, 5g fiber
Recipe provided by Candice Kumai, SHAPE contributing editor and author of Cook Yourself Sexy
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Hot sausage stew2. Hot Sausage Stew
4 Italian-style chicken or turkey sausages
1 red onion, thinly sliced into rounds
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 small fennel bulb, trimmed and thinly sliced into rounds
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, finely minced
1 1/2 cup dry red wine
2 tablespoons Dijon mustard
1 teaspoon honey
4 teaspoons grated pecorino cheese
4 teaspoons finely chopped fresh basil
Crusty, whole-grain bread for mopping up sauce (optional)
1. Brush grill with olive oil and heat to medium. Grill sausages, turning occasionally until all sides are done, about 12 minutes. Remove from heat and set aside.
2. Spray a large, nonstick pan with cooking spray and heat to medium-high. Sauté onion until soft, about 3 minutes. Add peppers and fennel and sauté, stirring occasionally, about 10 minutes until peppers soften. Whisk together paprika, coriander, salt, pepper, garlic, wine, mustard, and honey. Add liquid mixture to the pan, cover, and simmer for 10 minutes. Add grilled sausages and simmer uncovered for an additional 5 minutes.
3. To serve, arrange a sausage and 1/4 pepper mixture on each plate, making sure to scoop up liquid. Sprinkle each serving with 1 teaspoon each cheese and basil and serve with bread, if desired.
Nutrition score per serving: 317 calories, 15g fat (3g saturated), 11g carbs, 19g protein, 2g fiber
Recipe provided by Amy Reiley, author of Romancing the Stove
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Sangria-braised short ribs with cauliflower puree3. Sangria-braised short ribs with cauliflower puree
6 boneless short ribs (about 5 to 6 pounds total)
2 tablespoons extra-virgin olive oil, divided
1 large Spanish onion, cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
2 peeled carrots, halved lengthwise and cut into 1/2-inch pieces
2 cloves garlic, smashed
2 cups peeled orange wedges
1/2 cup cubed fresh pineapple (or 2 8-ounce cans pineapple chunks, drained)
Juice of 2 limes
1 1/2 cups tomato paste
6 cups hearty red wine (such as a cabernet), divided
2 cups orange juice
1 bunch fresh thyme, tied with kitchen string
2 chipotles in adobo sauce, drained
1/4 cup sugar
2 bay leaves
For cauliflower puree:
2 pounds cauliflower florets
4 cloves garlic
1/2 cup chopped red onion
1/4 cup unsweetened almond milk
1. Preheat oven to 375 degrees. Season short ribs generously with salt. Coat the bottom of a large, oven-safe pot (big enough to fit meat, vegetables, and fruit) with 1 tablespoon olive oil and set over high heat. Add short ribs and brown very well, about 2 to 3 minutes per side (Cook in batches, if necessary, to avoid overcrowding the pan.)
2. Meanwhile, puree onion, celery, carrots, and garlic in a food processor until it forms a coarse paste. When short ribs are finished cooking, remove from the pot, set aside, and drain fat from the pan. To the same pan, add 1 tablespoon olive oil, pureed vegetables, oranges, pineapple, and lime juice. Season with salt and cook 5 to 7 minutes until very dark and a crust has formed on the bottom of the pot. Scrape the bottom of the pot and let it meld with vegetables. Scrape the bottom of the pot again after a few minutes and add tomato paste. Cook 4 to 5 minutes. Add 3 cups wine and orange juice, and scrape the bottom of the pot. Reduce the heat to medium and cook 10 to 12 minutes until mixture is reduced by half.
3. Return short ribs to the pot and add remaining 3 cups wine until it just about covers meat. Add thyme, chipotles, sugar, and bay leaves. Cover the pot and place in oven for 3 hours, turning ribs halfway through. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and reduce sauce. When done, meat should be very tender but not falling apart.
4. Steam cauliflower, garlic, and onion in a small covered saucepan on medium heat until cauliflower is very tender, about 10 minutes. Puree mixture with almond milk in a food processor until smooth and creamy (for a thicker consistency, use less milk; for a thinner and creamier one, use more). Season with salt and pepper. Divide ribs and cauliflower among 8 plates and serve.
Nutrition score per serving: 471 calories, 10g fat (3g saturated), 37g carbs, 30g protein, 6g fiber
Recipe provided by Carlos Barroz, executive chef of La Pulperia
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by Alanna Nuñez for SHAPE.com