Diana's Healthful Recipes

Quinoa is a small whole grain that looks like birdseed. It is increasingly available in supermarkets. If you can't find it, you can substitute quick-cooking barley or instant brown rice. 8 cups bouillon 1 onion, chopped 2 stalks celery, chopped 1 teaspoon oregano 1 teaspoon ground cumin pinch cayenne, or to taste 1 cup quinoa (uncooked) grated rind and juice of...

1 cup lentils 6 cups bouillon 2 onions, chopped 4 cloves garlic, minced pinch cayenne, or to taste 1/2 t. oregano 2 bay leaves 1/2 cup bulgur (see note), or one cup of any cooked whole grain such as barley or brown rice 1/4 cup chopped Italian parsley 1 28-oz. can plum tomatoes, chopped 1 lb. spinach, torn in pieces Freshly ground black pepper to...

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

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,...

2 cups cooked brown rice or barley 1 cup tomato sauce 1 bunch green onions, chopped (white part) 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon oregano pinch cayenne, to taste 1 cup frozen peas 1/4 cup sliced stuffed olives (optional) Chopped cilantro or Italian parsley for garnish (optional) Combine the grains, tomato sauce, onions and spices in a pot. Bring...

1 16-ounce can small red beans, drained 1 10-ounce can shoepeg corn, drained 2-4 tablespoons hot red pepper relish, or to taste 1 bunch green onions, white part only, sliced thin 1 red bell pepper, seeded and chopped Mix all ingredients together and chill. Yield: About 3 cups

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 tablespoons 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