I have chosen 2 recipes to share with you today. The main ingredient of the first one is red cabbage. I happen to LOVE the vegetable; must be the German in me. One of my favorite meals was when my mother would make bratwurst, potato pancakes and warm, red cabbage. Cabbage is full of vitamin C & K, is a good source of fiber, and contains antioxidants.

The other recipe uses quinoa, a itty-bitty flavored grain. Use it in place of white rice or potatoes. Quinoa is good for diabetics, is heart healthy, high in fiber, and gluten free. It is suggested that in order to really enhance the flavor, you should toast before cooking. I’ve never done this, so I’ll have to try it. I love it right out of the bag I get from the health food store. I have also purchased this grain from my local market.

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Warm Red Cabbage

Serves 6 1 tablespoon extra-virgin olive oil
4 cups red cabbage, thinly sliced (about 1/4 large head)
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
1 shallot, minced
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly, ground pepper
2 tablespoons chopped walnuts, toasted (see Tip)

1. Heat oil in a large saucepan over medium heat.

2. Add cabbage, caraway seeds and salt.

3. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes.

4. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined.

5. Serve sprinkled with toasted walnuts. (Walnuts can be toasted in a pan for a few minutes until warm)

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Quinoa With Latin Flavors

Serves 6

1 cup quinoa
2 teaspoons canola oil
1 medium onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 cup pepitas, toasted (hulled pumpkin seeds, found in a health food store)
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
2 tablespoons lime juice
1/4 teaspoon salt

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2. Heat oil in a large saucepan over medium heat.

3. Add onion and cook, stirring often, until softened, 2 to 3 minutes.

4. Add chiles and garlic; cook, stirring, for 30 seconds.

5. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

6. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

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