Watermelon-Barley Greek Salad
A beautiful and delicious summer salad, perfect for Labor Day, a Fourth of July picnic or any buffet table,
Dave’s Zucchini “Pasta” with Shrimp
3-4 tablespoons olive oil
2 cloves garlic, crushed
4 anchovy filets (optional)
1/2 pound peeled shrimp
1/2 cup chopped onions
1/2 red bell pepper, cut into small pieces
2 medium...
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...
Oatmeal for a Healthful Breakfast
Diana explains why oatmeal make such a healthful and satisfying breakfast, and shows you her easy way to make a batch for 3-4 days...
Diana Cooks her Extra-Quick Chili
Watch Diana put together the fastest possible pot of chili, to serve over your cooked brown rice or other whole grains for a one-dish...
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...
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...
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...
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...
About Clementines
Clementines are the small citrus in boxes or mesh bags that appear in markets during the winter months. This year's crop is tasty, juicy...
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...
Basic Wild Rice
1/2 pound wild rice
6 cups bouillon
Bring the bouillon (or salted water) to a boil, stir in the wild rice and return to boiling. Reduce...
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...
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...
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...
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,...
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...
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...
About Bouillon and Stock
You'll notice that lots of my recipes list bouillon as an ingredient. That's my shorthand for using a flavored liquid instead of water. When...
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...
Zippy Black Bean Dip
1 16-ounce can black beans, drained
1 clove garlic
A few dashes of bottled hot sauce or chopped pickled jalapeno peppers, to taste
1 tablespoon rice vinegar...
Vera Mirkin’s No-Liver Chopped Liver
Gabe's mother lived to 106, so she must have done something right!
This really does taste a lot like chopped chicken liver and it is...
Tri-Color Salsa or Dip
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...
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...
