Lima Bean Soup
2 onions, chopped
6 medium red potatoes, chopped
6 cups bouillon
1 teaspoon dried thyme
pinch cayenne, to taste
4 cups frozen baby lima beans
1 cup chopped cilantro or flat parsley (save a little for ganish)
2 cups plain yogurt
Black pepper
Roasted red peppers, cut in strips (optional)
Olives (preferably Greek-style), pitted and cut in chunks (optional)
Bring the onions, potatoes, bouillon, thyme...
Fruity Pebbles
3 cups mixed dried fruits of your choice
1 cup finely chopped pecans
grated rind of 1 lemon
1/2 cup toasted wheat germ, plus more for rolling
1/2 teaspoon cinnamon
2 tablespoons chocolate-orange liqueur (optional)
Chop the fruits in a food processor or chopping bowl to blend. Combine the fruit mixture with the remaining ingredients. Shape into small (½") balls...
Moroccan Chickpea and Barley Soup
1 tablespoon olive oil
1/4 cup diced prosciutto or other cured ham (optional)
1 large onion, chopped
1 cup chopped celery
1 red bell pepper, chopped
2 cloves garlic, minced
6 cups bouillon
3/4 cup barley
1/4 teaspoon harissa, or more to taste (see note #1, below)
3 15-ounce cans chick peas or 4 cups of cooked chickpeas (see note #2)
Juice of one...
Pepper-Potato Casserole
1 large onion, chopped
3 cloves garlic, minced
3 cups bouillon
1 red bell pepper, cut in 1" chunks
1 green bell pepper, cut in 1" chunks
4 medium red potatoes, cut in 1/2" cubes
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 teaspoon dried thyme
pinch cayenne, to taste
juice of one lemon
1/4 cup chopped Italian parsley
1/4 cup sliced black...
Salad Starter
Some salad vegetables will keep for several days, while others wilt quickly and should be cut up just before you use them. You can prepare a large quantity of salad-starter vegetables and refrigerate them, ready to use as is or to combine with other vegetables such as lettuce, mushrooms, tomatoes, cucumbers, bean sprouts or...
Butternut Squash-Fruit Casserole
1 butternut squash, about 2 pounds
1 large onion, chopped
1 clove garlic, minced
4 cups bouillon
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon nutmeg
pinch cayenne, or to taste
2 tart apples, cored and cut in 1/2" chunks
1/2 cup dried cranberries
1 cup cooked barley or other whole grain of your choice
ground cinnamon for garnish
Pierce the squash with a...
Sweet Potato Curry
1 large onion, chopped
2 cloves garlic, minced
3 medium sweet potatoes, scrubbed and cut in 1" cubes (peeled if you wish)
4 green bananas, peeled and cut in 1/2" slices
1 stalk of lemon grass, sliced lengthwise and crushed (optional)
3 cups bouillon
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon cinnamon
2 cups cut green beans or peas, frozen or...
Quick Shrimp Curry
Shrimp curry from one of Diana's mother's favorite recipes
Artichoke-Wild Rice Salad
1 16-ounce can black beans, drained and rinsed
2 cups cooked wild rice
2 6-ounce jars of marinated artichoke hearts, drained
1 red bell pepper, chopped
1 small sweet onion, chopped
1/2 cup chopped cilantro or flat parsley
1 teaspoon chili powder
pinch cayenne, to taste
1/4 cup rice vinegar or other light vinegar to taste
1/2 cup plain yogurt
Combine all ingredients and...
Gabe’s Favorite Potato Salad
I never peel potatoes for salads. The skins of the red ones are pretty in a salad and if you throw them away, you waste their fiber. Just scrub the potatoes with one of those plastic scouring pads.
6 red potatoes
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup plain yoghurt
1/4 cup dijon mustard
2 teaspoons celery...
About Lentils
Lentils are small legumes, from the plant family that includes beans and peas. The ordinary greenish-brown variety is available in every supermarket, usually in the dried-bean section. At sixty-nine cents for a one-pound bag, they are a nutritional bargain. They are a good plant source of protein, fiber, and several vitamins and minerals.
You may...
Bright Yellow Dal
Dal is a thick puree of spiced lentils or split peas that can be yellow, orange, green or brown depending on the legume you choose. Serve it with cooked whole grains and a green salad, or combine it with other Indian-inspired dishes for a multi-course ethnic feast.
Golden Autumn Soup
1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot
3 tablespoons olive oil
4 cups bouillon
2 cups apple cider
1 tablespoon curry powder
1 teaspoon ground cumin
pinch of cayenne, to taste
1 cup orange lentils
4 carrots, sliced
2 medium sweet potatoes, diced
1 cup coconut or soy milk (optional)
juice of one lemon
Optional garnishes:
yogurt
chopped cilantro
chopped green onions
Heat the olive oil in...
Oatmeal Bars
2 1/2 cups old fashioned oats
1 cup powdered (dry) skim milk
1/2 cup Splenda (or use the sweetener of your choice, to taste)
1 tablespoon cinnamon
1/2 cup raisins
1/2 cup chopped walnuts or pecans
2 cups unsweetened applesauce (or use 1 cup of applesauce and 1 cup canned crushed pineapple)
Preheat oven to 350 degrees.
Mix all ingredients together. Pat...
Asparagus – Shrimp Salad
For the dressing:
1/4 cup rice vinegar
2 cloves garlic, minced in a garlic press
1 tablespoon grated fresh gingerroot
a few drops of bottled hot pepper sauce, to taste
For the salad:
1 pound thin asparagus
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup canned baby corns, drained
1 pound steamed, peeled shrimp
Combine the dressing ingredients.
Break the tough ends off...
Clementine-Wild Rice Salad
12 clementines, peeled and sectioned
1 6-ounce can sliced water chestnuts, rinsed and drained (cut into smaller pieces if desired)
2 bunches green onions, white part, sliced thin
2 cups cooked wild rice, chilled
1 cup chopped mint leaves (optional)
1 cup chopped Italian parsley leaves (optional)
1/4 cup rice vinegar
juice of 1 lime
1/2 cup mayonnaise, or to taste
3 cups...
Watermelon-Barley Greek Salad
A beautiful and delicious summer salad, perfect for Labor Day, a Fourth of July picnic or any buffet table,
Basic Brown Rice
1 cup brown rice
2 1/2 cups bouillon
Bring the bouillon to a boil, stir in the brown rice and return to boiling. Reduce the heat, cover the pot and simmer for 40 minutes or until the rice is tender and the liquid is absorbed. Don't overcook brown rice; it tastes best when the grains are...
How to Prepare Spaghetti Squash
spaghetti squash cooking instructions
Diana Mixes a Salad
Diana shows you how easy it is to make one of her quick mix-and-match salads:
Introduction to the Recipes
It's hard to go wrong when you cook with fruits, vegetables, whole grains and beans. You don't need to worry about precise measurements, cooking times or ingredient preparation. The recipes give you general guidelines, but if you do things a little differently, chances are your dish will still be delicious!
Measurements: Most cooks don't do...
Creole Sauce for Whole Grains
I can't claim that this is authentic Creole cooking, but it's a delicious sauce. If you're an okra fan, you'll love it. If you're not, this recipe just may convert you.
1 onion, chopped
1 green pepper, chopped
1 28-ounce can italian plum tomatoes
...
Fresh Salsa
4 ripe tomatoes, chopped
2 jalapeno chiles, seeded and chopped, or to taste
1 red onion, chopped
1 clove garlic, minced
1/4 cup chopped cilantro
1 tablespoon lime or lemon juice
1 teaspoon ground cumin
Combine all ingredients and let the flavors blend for at least one hour before serving. Keeps well; refrigerate in a covered container.
Yield: About 2 cups
Two-Bean Cabbage Slaw
1 16-ounce can red kidney beans, drained
1 16-ounce can chick peas, drained
1 small head cabbage, slivered
1 small onion, chopped
1 green or red bell pepper, chopped
1 tablespoon fennel seeds
Peppercorn ranch or other light dressing of your choice
Combine the vegetables and chill. When ready to serve, stir in the dressing to reach the consistency you like.
6-8...
Diana Cooks Grains in a Steamer
You can cook any whole grains in a pot on your stovetop, but it's much easier in a countertop steamer. Diana shows you how.
http://www.youtube.com/watch?v=QKgNsp7mu7w
You'll find more details on kinds of whole grains, quantities and cooking times in How to Cook Whole Grains
Three Sisters Soup
The "Three Sisters" are corn, beans and squash, which were grown together by American Indians. The beans climbed on the corn stalks and returned nitrogen to the soil, and the low-growing squash vines shaded all the roots and kept weeds from sprouting. They can all be combined in one pot of delicious soup!
3 pounds...
Morning Mush
Contributed by eZine reader Dr. Robert Rodensky, who notes that it may look a little disgusting but it's delicious!
Dry ingredients:
1/4 cup Bran Buds
1/4 cup mixed nuts and seeds
1 teaspoon flaxseed (whole, crushed or ground; optional)
Moist ingredients:
1/3 cup blueberries (fresh or frozen)
2 teaspoons dark cocoa powder
1/4 cup cooked whole grains (barley, brown rice, wheatberries, oats,...
Diana Cooks Whole Grains
Diana shows you how simple it is to cook any kind of whole grains on your stovetop.
http://www.youtube.com/watch?v=on7G0PXaAUg
For lots more information see How to Cook Whole Grains
You can use cooked whole grains any way you would use cooked pasta or cooked white rice: Top them with your favorite sauce, stir them into a soup...
Gabe’s Famous Bean-Eggplant-Tomato Casserole – Quick Version
2 onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 28-ounce cans plum tomatoes, chopped
2 tablespoon fresh oregano or 2 teaspoons. dried oregano
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne, or to taste
2 eggplants (select very young, firm, shiny ones), unpeeled, diced into 1/2" cubes
3 16-ounce cans kidney beans, undrained
Bring...
Basic Wild Rice
1/2 pound wild rice
6 cups bouillon
Bring the bouillon to a boil, stir in the wild rice and return to boiling. Reduce the heat, cover the pot and simmer for 50-60 minutes or until the rice is tender and most of the liquid is absorbed. Drain off any excess liquid. Don't overcook; wild rice should...
