Wednesday, October 31, 2007

Eat Red Cabbage

I love cabbage! Red cabbage with its beautiful color has 28X more flavinoids than green cabbage! Think of it as the crusader against cancer! While cabbage is generally good for you, red is fantastic! It is up there with spinach and broccoli!

Try this easy salad based on German Stlye Braised Cabbage:

Warm Cabbage Salad

2 teaspoons olive oil
4 cups thinly sliced red cabbage
1 teaspoon caraway seeds
1/2 teaspoon salt
1 crisp, sweet apple, cut into matchsticks
¼ cup sweet onion, diced
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons chopped walnuts, toasted

Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.

This is 1 point per cup.

Tuesday, October 30, 2007

Chocolate Biscotti

I have been gone too long and I am back at it! Here is a chocolate treat I made last night. Notice how little fat in this! If you actually get 36 -- 40 cookies, they will be about 1 point each! That is great considering they are pretty big and satisfying! If you don't like using Splenda, use all sugar, but they will be
Yield: 36 Servings

1 1/2 Cup All Purpose Flour
4 Eggs
1 Cup Wheat Flour
1 Tablespoon Instant Coffee
1 Cup Sugar
1 Teaspoon Baking Soda
1 Cup Splenda
1/2 Teaspoon Salt
3/4 Cup Cocoa
1 Cup Almonds, Chopped And Toasted

Preheat the oven to 350 degrees F (180 degrees C).
Combine all the ingredients except the almonds; mix well with a spoon. Stir in the
almonds until well blended; the dough will be thick and sticky.
Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 1 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30
Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C).
Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices.
Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then
store in an airtight container.