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...
Marge’s Lentil Sauce for Whole Grains
This is a "spaghetti" sauce you can feed to the whole family. It's been known to fool children, teenagers and vegetable skeptics with its meaty texture.
1 onion, chopped
3 cloves garlic, chopped or crushed
1 bay leaf
1 dried hot pepper,...
Diana Makes her Southwestern Bean Salad
Diana shows you how to make one of her favorite salads using cooked whole grains.
http://www.youtube.com/watch?v=XmyV1yYhIdY
Here's the recipe: Southwestern Bean Salad
This salad keeps well for several days, so make a large quantity and store the leftovers in your refrigerator.
Guidelines for Dr. Mirkin's modified DASH diet
Enjoy!
Checked 11/22/19
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...
Basic Millet
1 cup millet
2 cups bouillon
Bring the bouillon to a boil, stir in the millet and return to boiling. Reduce the heat, cover and simmer for 20 minutes, or until the liquid is absorbed. The millet should be tender but not mushy. Remove the pot from the heat and let it stand, covered, for...
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 chile powder
pinch cayenne, to taste
1/4 cup rice vinegar or other light vinegar to taste
1/2 cup yogurt
Combine all ingredients and...
Alan’s Faux Mueslix
3/4 cup of dry oats
1 cup plain non-fat yogurt
2
tablespoons raisins
1/4 to 1/2 teaspoon cinnamon
1 or 2 finely chopped apples
Combine all ingredients throughly. Cover and refrigerate overnight for the next morning's breakfast. Alan makes this with other fruit combos as well.
Yield: 1-2 servings
Incredible Creamy Clam Chowder
Diana says -- you just have to trust me on this recipe. I know the list of ingredients sounds strange, but the result is amazing. You'll think it's loaded with cream!
1 large onion, chopped
6 cups bouillon
1 medium cauliflower, cut in chunks
1 cup quick-cooking or rolled oats
1 teaspoon oregano
pinch cayenne, or to taste
1 6.5-ounce can...
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...
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...
Mix & Match Salads
Mix & Match Salads are whole meals in a salad bowl. Start with any lettuce or salad greens you like, and add ANY other ingredients from the Good Food Book: vegetables, fruits, whole grains, beans and more. Try to get several different bright colors in the bowl, such as something red, orange or yellow....
Tagine with Pumpkin & Vegetables
2 onions, chopped
2 green peppers, chopped
1 large clove garlic, minced
2 cups bouillon
3 cups pumpkin or winter squash chunks (1"), peeled
2 medium red-skinned potatoes, cut in 1/2" pieces
...
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...
Vietnamese Fisherman’s Soup I
4 cups fish stock
2 T. lemon or lime juice
2 T. sugar
2 large cloves roasted garlic
1 T. fish sauce
1 onion, sliced
1 carrot, grated
1...
Wild Rice with Dried Cherries or Cranberries
Here's a simple, festive side dish that's a favorite in our house.
4 cups cooked wild rice
1/2 cup dried cherries, dried cranberries or other dried fruit of your choice
Mix the dried fruit into the wild rice while it's still hot, or heat them together in the microwave.
4-6 servings
Lemony Quinoa Soup
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...
Chuckwagon Beans
1 onion, chopped
1 clove garlic, minced
1 cup canned tomato sauce
1 teaspoon bouillon granules or 1 bouillon cube
2 tart apples, cored and cut into bite-size pieces
1/4 cup dried cherries or golden raisins
1 teaspoon cinnamon
1/4 cup brown sugar, or to taste (or use artificial sweetener to taste)
2 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke flavoring, or to...
Split Pea and Barley Stew
1/2 cup uncooked barley
1 cup split peas
1 onion, chopped
2 cloves garlic, minced
4 cups bouillon
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch cayenne, to taste
2 carrots, chopped
2 medium red potatoes, cut in 1/2" pieces
juice of 1 lemon
1/2 cup chopped Italian parsley
freshly ground black pepper
yogurt for garnish (optional)
Bring the barley, split peas, onion, garlic, bouillon and spices...
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
Artichoke-Chick Pea Soup
2 onions, chopped
4 cloves garlic, minced
6 cups bouillon
1 teaspoon ground coriander
pinch cayenne, or to taste
2 cups tomato sauce
2 16-ounce cans artichoke hearts or bottoms, cut in bite-size pieces
1 16-ounce can chick peas
1/2 cup chopped flat parsley
Freshly ground black pepper
Lemon wedges
Bring the onions, garlic, bouillon, spices and tomato sauce to a boil in a large...
SPICE BLENDS AND SPICE PASTES
spice blend recipes from Diana Mirkin
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...
Banana Rice Pudding
4 ripe bananas, sliced
2 cups cooked brown rice, oats or barley
1/4 cup almond milk or plain yogurt
1/4 teaspoon vanilla extract
1/4 teaspoon dessert spice blend or cinnamon
Combine the bananas and whole grains ingredients in a microwaveable dish. If the grains or bananas are cold, microwave the mixture for a minute or two to take the...
Pineapple-Shrimp Grains
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon grated fresh gingerroot
1/2 cup bouillon
2 carrots, shredded in food processor
1/2 cup egg whites or liquid egg substitute
1 cup chopped fresh pineapple
OR canned pineapple tidbits
1/4 cup chopped cilantro or Thai basil (optional)
4 cups cooked barley, brown rice mix or oat groats
1 pound steamed, peeled shrimp
Bring the onion, garlic,...
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,...
Juliet’s Black Bean and Corn Soup
1 tablespoon canola or olive oil
I medium red bell pepper, diced into small pieces
1 large onion, diced
3 cloves garlic, minced
2 cups bouillon
1 28-ounce can diced tomatoes
1 teaspoon cumin
1 teaspoon dried oregano
1 19-ounce can black beans or two cups of cooked black beans
1 cup frozen corn
In a large pot, heat the oil and saute the...
Seafood “Stir Fry”
Use any combination of vegetables and any seafood that appeals to you. This basic recipe can be varied to use whatever you have on hand.
1 red bell pepper, cut in 1/4" x 1" strips
1/2 pound thin asparagus, cut on the diagonal into 1" pieces
1/2 pound mushrooms, sliced
1/2 cup baby corn
1/2 pound shrimp, peeled
1/2 pound...
Clementine-Quinoa Salad
Note: If clementines are out of season, use orange or tangerine sections cut into bite-size pieces.
2 cups cooked quinoa, chilled 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 jalapeno pepper, seeded and chopped 8 black olives, sliced 1 small red onion, chopped 1 cup chopped celery 1 red or green bell pepper, chopped...
Red Pepper Soup
6 cups bouillon
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
4 red peppers, cut in chunks
1 pound red potatoes, cut in chunks
1 tablespoon chili powder
pinch cayenne or Tabasco sauce, to taste
Combine all ingredients in a large pot. Bring to a boil, reduce the heat and simmer 30-40 minutes, or until the vegetables are very...
Ratatouille with Baby Potatoes
Easy, healthful recipe for Ratatouille with baby potatoes
