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Fruity Seafood Salad

1 7-ounce packet salmon or tuna, 2 cups cooked shrimps, or other cooked seafood of your choice 1 small fresh pineapple cut in bite-size pieces, or 1 can pineapple tidbits, drained 1 small cantaloupe, cut in bite-size pieces 1 cup grapes 2 kiwi fruit, peeled and sliced 1 can sliced water chestnuts, drained 1/4 cup rice vinegar, or to taste Lettuce...

Spinach-Artichoke Dip or Dressing

1 10-ounce bag spinach leaves 2 garlic cloves, minced 1 can white beans, drained 1 bunch green onions, sliced (white part) 1/4 cup fresh basil leaves or flat-leaf parsley, chopped pinch cayenne, to taste juice of one lemon 2 6-ounce jars marinated artichoke hearts, chopped fine (including the liquid) Place all ingredients except the artichokes in a blender or food processor and...

Summer Couscous

Note: The word couscous is used both for a small round pasta and the wonderful vegetable-laced stews that are served over it. These stews can be served over any cooked whole grains. Quinoa is a whole grain that has small round grains that resemble the pasta couscous in shape and taste. It's available in most...

Quinoa-Mushroom Pilaf

1 12-ounce box quinoa 5 cups bouillon or water 2 tablespoons olive oil 2 onions, chopped 1 red bell pepper, chopped 3 8-ounce boxes sliced mushrooms 1 teaspoon oregano 2 teaspoons mild chili powder 1/2 cup chopped pecans, slivered almonds or other nuts of your choice (optional) Freshly ground pepper, to taste Lemon wedges (optional) Bring the bouillon or water to a boil in a pot,...

Roasted Veggie Soup Starter

If you do this 3 or 4 times a year, you will always have the makings of great soups, veggie stews or chili on hand. Your choice -- any or all: Onions Celery Peppers-red, green Carrots Fennel Turnips Garlic Potatoes Sweet potatoes Winter squash Mushrooms etc. Preheat oven to 400 degrees. Slice or chop all the vegetables into about ½" pieces. Pile into a large roasting pan. Roast, uncovered,...

Quinoa Tabbouleh

1 12-ounce box quinoa 5 cups bouillon 1 red onion, chopped 2 large, ripe tomatoes, chopped 1 cup chopped Italian (flat) parsley, or a combination of parsley and mint juice of 2 lemons 1 cup plain yogurt 2 teaspoons ground cumin Freshly ground pepper, to taste Bring the bouillon to a boil in a pot, stir in the quinoa and return to boiling....

Eggplant Caviar

A tasty dip for raw vegetables.   1 eggplant 1 onion, chopped 2 cloves garlic, minced 3 tablespoons lemon juice 1/4 cup Italian parsley, chopped Roast the eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off. Mash...

Harissa Sauce (Moroccan-Style Hot Spice Blend)

1 teaspoon ground caraway 2 tablespoons cayenne pepper 1 tablespoon ground cumin 1 clove garlic 1/2 teaspoon salt 1/4 cup olive oil or low-fat Italian salad dressing Mix the dry spices in a small refrigerator container. Peel the garlic clove and press it through a garlic press into the dry spices. Add the oil or salad dressing and mix well....

Shrimp Jambalaya

1 pound shrimp 3 cups bouillon 1 bay leaf 1 onion, chopped 1 green pepper, chopped 3 stalks celery, chopped 2 cloves garlic, minced 1 can (28 ounces) plum tomatoes, broken up 1 cup brown rice (uncooked) 1 tablespoon hot pepper sauce 1/2 teaspoon thyme 6 green onions, chopped 1/4 cup Italian parsley, chopped Freshly ground black pepper Peel the shrimp and set aside. Bring the shrimp shells,...

Moroccan Onion Relish (for fish steaks)

Note: This relish is delicious with broiled, baked or steamed fish. Try it with halibut or salmon steaks or the seafood of your choice. Serve with lemon wedges. 2 pounds onions, peeled, halved and cut crosswise into thick slices 3 tablespoons olive oil 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch of ground allspice or cloves 1/2 teaspoon ground...

Chick Pea Gumbo

Chick peas crop up everywhere in my recipes -- in curries, soups, salads and pasta sauces. Here, they are combined with okra and the other classic gumbo ingredients for a hearty dish with a southern flair. 1 onion, chopped 2 cloves garlic, chopped 1 green pepper, chopped 1 28-ounce can plum tomatoes, cut up 1 dried red pepper, crumbled 1...

Fennel Salad with Clementines

1 large or 3 small fennel bulbs 10 clementines 1/4 cup lemon juice 2 tablespoons fennel seeds 1 teaspoon ground cumin 1 clove garlic, minced pinch cayenne, or to taste 1/2 teaspoon salt, or to taste Freshly ground black pepper to taste Trim the fennel bulbs, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4"slices....

Baked Sweet Potatoes and Onions

3 red onions, halved lengthwise, then cut into thin slices 3 pounds sweet potatoes, halved lengthwise, then cut into thin slices 2 cups apple cider 1 teaspoon salt, or to taste Freshly ground black pepper to taste Preheat the oven to 350 degrees. Mix all ingredients together in a baking dish. Cover with foil and bake 1 hour. Remove the...

Lentil-Carrot Soup

2 tablespoons olive oil 2 large onions, chopped 2 cloves garlic, minced 8 cups bouillon 2 tablespoons tomato paste 2 teaspoon ground cumin pinch of cayenne, to taste 2 cups orange lentils OR regular lentils (see note) 2 cups shredded or chopped carrots Juice of one lemon Freshly ground black pepper to taste Chopped cilantro or Italian parsley for garnish (optional) Heat the olive oil...

Spicy Peanut Dip

You can make this as zippy or mild as you like, depending on the heat of your favorite salsa. Add Tabasco sauce to your taste if you want to turn up the heat. 1 cup crunchy style peanut butter 1 cup medium-hot salsa (bottled or home-made) 2 tablespoons brown sugar, to taste (optional) 1/4 cup lemon juice 2 tablespoons...

Basic Barley

2 cups uncooked barley 6 cups bouillon Bring the bouillon to a boil, stir in the barley and return to boiling. Reduce the heat, cover the pot and simmer for 30-40 minutes, or until the barley is tender and most of the liquid is absorbed. Drain off excess liquid if necessary. Yield: About 6 cups Detailed cooking instructions...

Ruth’s Quickest Rice Pudding Yet

1/2 desert bowl of cooked whole grains (brown rice is great) 4-5 tbsp of your favourite flavoured yogurt (vanilla or blueberry is wonderful!) Options: sliced bananas or other fruit, a handful of walnuts or raisins Combine these ingredients and presto! If you like warm pudding, re-heat the rice first in the microwave for a couple of minutes,...

Catfish Gumbo

1 large onion, chopped 4 cloves garlic, minced 1 green pepper, chopped 2 stalks celery, sliced 6 cups bouillon 1 28-ounce can Italian plum tomatoes, undrained, broken up 2 teaspoons oregano pinch cayenne, or to taste 3 cups okra or green beans, cut in bite-size pieces (or use both -- fresh or frozen) 1 pound catfish fillets (or any other fish of your choice),...

Microwaving Eggplant

This is the easiest way to prepare eggplant and no oil is required, so you don't add unnecessary calories! Select a shiny, firm eggplant. Cut off the stem end. Pierce the skin in several places with a sharp knife. Set the plate on a microwave-safe dish and cook it on high for 7-10 minutes, or...

Mediterranean Salad

4 large ripe tomatoes, diced 2 cucumbers, peeled, seeded and diced 1 sweet onion, chopped 2 cloves garlic, minced 1 cup plain yogurt 1 tablespoon lemon juice 1/4 cup fresh basil leaves, chopped Combine all ingredients and chill at least 20 minutes. 4 servings Note: Check the yogurt label to be sure that it has live culture to get the benefits of beneficial...

Portuguese Potato-Garlic Soup

1 large onion, chopped 8 cloves garlic, minced 8 cups bouillon 6 medium red potatoes, cubed 1 cup quick-cooking or regular oats 1 teaspoon dried marjoram pinch cayenne, or to taste 1 cup of chopped cilantro leaves juice of one lemon Lemon wedges Freshly ground black pepper Bring the onion, garlic, bouillon, potatoes , oatmeal, marjoram and cayenne to a boil. Reduce the heat and...

Quinoa with Eggplant

Note: Quinoa is a whole grain that is quick to cook, so you can prepare it while you do the rest of the recipe and it will be ready to stir in at the end. It usually comes in boxes and is available in most supermarkets. 1 large eggplant 2 tablespoons olive oil 1 large onion, chopped 3...

Manhattan Clam Chowder with Barley

Note: This recipe assumes you have some cooked barley ready to use. If you prefer, you can use 1/2 cup of uncooked barley; increase the bouillon to 8 cups. Add the bouillon and barley to the onion-garlic mixture, bring to a a boil. Reduce the heat, cover and simmer for 30 minutes; then add...

Savoy Cabbage with Lentils

The wrinkly leaves of savoy cabbage give this lentil dish an interesting texture. You can make it with regular cabbage, too. Serve as part of a buffet or over any cooked whole grains. 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, minced 5 cups bouillon 1 cup orange lentils 1 head savoy cabbage 1 28-ounce can plum tomatoes, undrained 1...

Spaghetti Squash Soup

1 spaghetti squash 1 onion, chopped 2 garlic cloves, minced 6 cups bouillon 1 28-ounce can plum tomatoes, broken up pinch cayenne pepper, to taste 1/2 cup chopped Italian (flat) parsley Freshly ground pepper to taste Harissa or bottled hot pepper sauce such as Tabasco(optional) Prepare the spaghetti squash in the microwave or oven (see below -- I recommend using your microwave). Meanwhile, put...

Trail Mix Bars

3 cups rolled oats or quick-cooking oats 2 cups trail mix OR any combination of dried fruits, nuts and seeds (your choice) 1 cup mashed ripe bananas, apple butter, apple sauce, or any fruit puree Preheat oven to 350 degrees. Mix all ingredients together. Line a cookie sheet with foil and pat the mixture onto it about 1/2"...

Diana’s Cooking Videos

Diana Mixes a Salad Diana Cooks Whole Grains Diana Cooks Whole Grains in a Steamer Diana Cooks Extra-Quick Chili Diana Cooks Oatmeal for a Healthful Breakfast Diana Makes her Southwestern Bean Salad More coming soon

Vietnamese Fisherman’s Soup II

4 cups fish stock 1 onion, chopped 1 garlic clove, minced 3 green onions, sliced 1 6" piece lemongrass, crushed, or grated rind of one lemon 1/4 t. hot pepper sauce 2...

Hummus

1 16-ounce can chick peas, drained 1 small onion, chopped 1 clove garlic, minced 1/2 cup tomato sauce Juice of one lemon 1 teaspoon ground cumin 1/2 teaspoon ground caraway Pinch cayenne, to taste 2 tablespoon fresh cilantro or parsley leaves, chopped Black pepper to taste Puree all ingredients in a blender. Serve as a dip for raw vegetables. Yield: about 2 cups

Tabbouleh

So good, your friends will think you bought it at a Lebanese deli. 1 cup bulgur (cracked wheat) Water to cover 1 onion, chopped 6 green onions, white parts only, sliced thin 1 cup chopped Italian parsley 1/4 cup mint, chopped Juice of one lemon 2 tomatoes, chopped 1/2 cup plain yogurt Lettuce leaves (optional) Place the bulgur in a bowl and cover with cold...