by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
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 one of my recipes calls for bouillon, here’s what to use: Bouillon cubes, granules or paste. The easiest...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
Spice blends are a great shortcut for the busy cook who likes interesting flavors. Find them in the spice section of your supermarket or make up your own. The spice blends are made with all dry ingredients; spice pastes use some fresh ingredients such as onions,...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful 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 times or ingredient preparation. The recipes give you general guidelines, but if you do things a little...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
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 or wine vinegar 2 teaspoons Worcestershire sauce 1 teaspoon mild chili powder Mash the ingredients together or...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
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 yummy. 3 onions, chopped 3 tablespoons olive oil 3 hard boiled eggs 2 cups walnuts cayenne and salt to taste (you may add other...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
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:...
