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Home Diana's Healthful Recipes

Diana's Healthful Recipes

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...

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...

Minnesota Salad

2 cups cooked wild rice 1 cup frozen corn 1 16-ounce can small red beans, drained and rinsed 1 red bell pepper, chopped 1 bunch green onions, chopped (white part) 1/4 cup chopped cilantro, chopped 1/4 cup rice vinegar or lemon juice, to taste 1 teaspoon mild chili powder Bottled hot pepper sauce to taste Combine all ingredients. 4-6 servings

Pink Beans and Brown Rice

1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, cut in 1/2" chunks 1/2 cup bouillon 1 tablespoon mild chili powder 1 teaspoon curry powder 1 teaspoon Tabasco sauce, or to taste 2 cans pink beans, drained and rinsed 2 cups cooked brown rice or barley Cook the onion, garlic and pepper in the bouillon to soften, about 5 minutes. Add...

Wild Rice – Seafood Medley

2 tablespoons olive oil 1 large sweet onion, chopped 1 green pepper, chopped 1/2 pound mushrooms, sliced 2 teaspoons mild curry powder pinch cayenne, to taste 1 pound shrimp or other seafood (see suggestions below) 1 14-ounce can coconut milk 3 cups cooked wild rice Pinenuts or Spanish peanuts for garnish (optional) Heat the oil in a large pot; add the onions and green...

New World Ratatouille

1 onion, chopped 1 green pepper, chopped 4 cloves garlic, minced 1/2 cup bouillon 1 eggplant, cubed 6 large vine-ripened tomatoes, peeled and seeded OR 1 can (28 oz.) plum tomatoes, chopped 2 t. mild chili powder, or to taste pinch cayenne, or to taste 4 zucchini, sliced 1/4 cup chopped fresh basil leaves juice of 1 lemon Cook the onion, peppers and garlic in the...

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...

Salmon Mousse

1 cup bottled clam juice, bouillon or water 2 envelopes unflavored gelatin 1 15-ounce can salmon (preferably red sockeye) 2 tablespoons capers (optional) 1 bunch green onions, sliced (white part) juice of 1 lemon 1 teaspoon oregano pinch cayenne, or to taste 1 cup sour cream or plain yogurt Fresh herbs, lemon slices and/or red bell pepper strips for garnish Heat the clam juice...

Fresh Fruit Bowl

Note: The fruits listed are just one possible combination, and you can use any quantities you like. Take advantage of whatever is on sale or whatever looks good in your produce department or farm stand. 1 box fresh raspberries 1 box fresh blueberries 2 cups strawberries, hulled and cut in halves or quarters 4 cups (or more) bite...

Any Vegetable Curry

2 onions, chopped 1 green pepper, chopped 1 cup bouillon 1 tablespoon curry powder pinch cayenne, to taste 6-8 cups vegetables (choose at least two and as many as you like, such as potatoes, cauliflower, broccoli, green beans, sweet potatoes, carrots, peas, zucchini, yellow squash, etc.), cut in bite-size pieces 1/2 cup golden raisins 1 can chick peas, undrained 1 cup yogurt Cooked...

Mussels with Tomatoes & Basil

4 pounds mussels 1 cup white wine or bouillon 2 cloves garlic, pressed 6 ripe tomatoes, and chopped OR 1 28-ounce can plum tomatoes, undrained, broken up) 1 cup chopped fresh basil leaves Freshly ground pepper Scrub the mussels and remove their beards. Discard any with cracked or open shells. Bring the wine, garlic and tomatoes to a boil in a...

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...

Shrimp Confetti Chowder

8 cups bouillon 1 pound shrimp 6 cloves garlic, minced 4 green onions, chopped 2 jalapeno chiles, seeded and chopped, or pinch cayenne, to taste 1/2 teaspoon nutmeg 2 potatoes, cut in 1/2" dice 1 cup cooked barley or brown rice (optional) 3 cups frozen corn 2 cups frozen peas 2 cups light coconut milk or soy milk Freshly ground black pepper to taste Chopped cilantro...

Chafing Dish (or Crockpot) Chili

Winter parties call for a huge pot of chili with all the trimmings! 2 large onions, chopped 2 green peppers, chopped 4 cloves garlic, chopped 3 tablespoons mild chili powder 1 tablespoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper or bottled hot sauce, or to taste 5 cups bouillon (or bouillon + beer) 1 pound lentils 1 cup uncooked oatmeal or bulgur 2...

Sweet Potato Bisque

1 onion, chopped 2 stalks celery, chopped 3 pounds sweet potatoes, peeled and diced 8 cups bouillon 1 tablespoon mild curry powder 2 teaspoons thyme 1 teaspoon freshly ground black or white pepper pinch cayenne, to taste 1/4 cup brandy (optional) 2 cups light coconut milk or soy milk Combine the onion, celery, sweet potatoes, bouillon, curry powder and peppers in a large pot....

Quick Shrimp Curry

Shrimp curry from one of Diana's mother's favorite recipes

Basic Kasha (Buckwheat Groats)

1 cup kasha 2 cups bouillon Bring the bouillon to a boil, stir in the kasha and return to boiling. Reduce the heat, cover the pot and simmer for 15 minutes, or until the kasha is tender and the liquid is absorbed. If you wish, you can toast the kasha in a dry frying pan before...

Golden Lentil Soup

1 cup orange lentils 6 cups bouillon 4 carrots, chopped 1 onion, chopped 2 garlic cloves, minced 2 teaspoons curry powder pinch cayenne, or to taste Bring all of the ingredients to a boil in a large pot and simmer for 30 minutes, or until the lentils are tender. Mash the lentils or puree them with a hand blender . The...

Confetti Salad

1 spaghetti squash, cooked 1 large green pepper, cut in 1/2" pieces 1 large red bell pepper, cut in 1/2" pieces 1 bunch green onions, sliced 1 tablespoon toasted sesame seeds For the dressing, mix together: 1/4 cup seasoned rice wine vinegar 1 teaspoon hot Chinese mustard or 1 tablespoon Dijon mustard 1 tablespoon grated fresh gingerroot 1 tablespoon sugar or equivalent sweetener...

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...

Extra Quick Chili

An extra quick chili recipe that is super-easy and delicious too.

Quick and Hearty Chick Pea Soup

1/2 cup bulgur 6 cups bouillon 2 16-ounce cans chick peas 2 teaspoons oregano 1/4 teaspoon harissa, or hot pepper sauce to taste 1 10-ounce bag baby spinach leaves Lemon slices or wedges for garnish Bring the bulgur and bouillon to a boil. Add the chickpeas, oregano and harissa sauce. Return to boiling, reduce the heat and simmer until the bulgur...

Harira

Harira is the traditional lemony soup used to break the Muslim fast of Ramadan. It's good for quieting hunger pangs anytime. 2 onions, chopped 3 stalks celery, diced 1 red bell pepper, chopped 6 cups bouillon 1 teaspoon tumeric ...

Easy Split Pea Soup

Note: You can easily double or triple this recipe -- freezes well, too! 1 pound dried split peas 8 cups bouillon 2 onions, chopped 4 carrots, chopped 3 stalks celery, chopped 1 bay leaf 2 teaspoons mild curry powder, or to taste pinch cayenne, to taste Freshly ground black pepper, to taste Combine all ingredients in a large pot, bring to a boil and...

Diana Mixes a Salad

Diana shows you how easy it is to make one of her quick mix-and-match salads:

Basic Quinoa

Note: Quinoa is a whole grain that is quick to cook, so you don't need to plan ahead; you can cook it while you prepare the rest of your meal. It comes in boxes and is available in many supermarkets. 1 box (12 ounces) quinoa 4 cups bouillon Bring the bouillon to a boil, stir in the...

Hawaiian Slaw

1 medium head cabbage, shredded 6 carrots, shredded or grated 1 16-ounce can crushed pineapple, drained 1/2 cup rice wine vinegar 1 tablespoon grated fresh gingerroot 1 teaspoon. fennel seeds (optional) 1/2 cup mayonnaise Combine the ingredients and chill.  8 servings

Baked Fish with Portobello Mushrooms

2 vidalia or other sweet onions, sliced 4-6 salmon steaks (or any fish of your choice) 1 pound portobello mushrooms, sliced Juice of one lemon Fresh herbs of your choice (optional) Lemon wedges for garnish Freshly ground black pepper to taste Preheat oven to 350 degrees. Place a layer of onion slices on the bottom of a casserole with a tight-fitting...

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...

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,...