Beat the winter blues

It's a well know fact that during the winter months many people suffer from the "winter blues." This is caused by a drop in a brain chemical known as serotonin which is thought to be caused by less sunlight during the winter months. Fortunately, we think we have the solution and it involves battling the blues with a little red. Red wine, that is. Here are two of our favorite wine picks for this winter and some food pairing suggestions that contain ingredients known to boost serotonin. 

Arabella Merlot paired with spaghetti and steamed mussels 

     

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How this recipe helps boost serotonin: Mussels — and most types of shellfish — are loaded with B vitamins, important for a good mood. Try this recipe, which features whole-wheat pasta and EVOO. Certain food combinations have a lot to do with mood: A meal that includes carbs, protein, and fat (like this one) can stop a case of the Debbie Downers in its tracks.

INGREDIENTS

2 tablespoons extra-virgin olive oil, divided

2 large shallots, finely chopped

4 large cloves garlic, very finely chopped

1/4 teaspoon crushed red pepper

1/2 cup dry white wine

1/2 cup water

2 pounds mussels, rinsed, scrubbed and debearded (see Tip)

12 ounces whole-wheat spaghettini

1 large ripe tomato, seeded and finely chopped

1/4 cup chopped fresh parsley, plus more for garnish

1/4 teaspoon salt

Freshly ground pepper, to taste

PREPARATION

Put a large pan of water on to boil for cooking pasta.

Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.

Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.

Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid; pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.

Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.

Arabella Cabernet Sauvignon and seared lamb chops with anchovies

 

How this recipe helps boost serotonin: Go classier — and happier — than chicken wings and use grass-fed meat in this dinner recipe. Lamb is packed with conjugated linoleic acid (CLA), a compound that reduces stress hormones, and anchovies provide depression-fighting omega-3s.

INGREDIENTS

6 baby lamb chops (1 1/4 pounds)

Salt and pepper

3 tablespoons extra-virgin olive oil

3 anchovy fillets

3 tablespoons drained capers

15 sage leaves

1/8 teaspoon red pepper flakes

2 garlic cloves, finely chopped

Lemon wedges, for serving.

PREPARATION

Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.

Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.

Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.

Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

Yield: 2 servings.

Recipes courtesy of: Eating Well and The New York Times