Diane Zeigler - photo by Jeb Wallace Brodeur Diane Zeigler
"A superb lyricist with talent to spare…" - Indie File

"Diane Zeigler doesn't just write songs. She breathes life into them and puts you right in the middle. You don't just listen to her songs -- you experience them. " -Indie-Music.com

Diane Zeigler Music

Diane Zeigler - at Cafe Fantastique in Framingham MA
If you like to cook, check out the recipes archive below and consider contributing your favorite recipe.
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   Polish Family Christmas




Honey, Mustard & Rosemary Pork Roast

(This is a quick and easy family dinner.  Will also impress your friends). 3/4 cup beer (leaves you with the rest of the can to drink while prepping) 1/2 c. dijon mustard 6 TB honey 1/4 c olive oil 2 TB chopped fresh rosemary or 1 TB dried 2 TB chopped garlic

1 2-lb boneless pork loin roast

1/2 cup whipping cream

Whisk first 6 ingred. to blend in 8x8x2 inch glass dish.  Add pork and turn to coat.  Let stand at room temp 1 hour or cover and refrigerate overnight, turning occasionally. Preheat oven to 350.  Transfer pork to rack set in roasting pan (fuck that too, just cook it in the damn dish!)  Roast until 150 degrees.  About 55 mins.  Strain marinade into saucepan.  Add cream and juices from pan.  Boil sauce until reduced to 1 1/2 cups, about 15 mins.  Arrange on platter and drizzle sauce over.  (My kids love this with cous cous).
Submitted by Paulette Fiorentino-Robinson.

Adam's Spinach Slide Stew w/Tofu

This is a delightful vegetarian dinner dish that is to be served in a bowl, either with your favorite rice, or with garlic bread on the side.  Feeds 4.

Ingredients: (all organic please)
1 package of extra firm tofu
1 med/small red onion
¾ head of garlic
1 med/small. Green zucchini
1 small yellow squash
1 red pepper (mild)
1 yellow pepper
1 head of broccoli
20 small white mushrooms (or brown mushrooms)
lots of spinach

Sauce & Spice:
-Tamari cooking sauce (do not use regular soy sauce, it is too salty.  Use organic Tamari, either regular or reduced sodium)
-Lemon & Pepper seasoning (salt free)
-1 teaspoon of Sea Salt (optional)

Directions:  Cut the full block of tofu into small squares (blocks about 1-2 inches on each side) and place in a bowl with enough Tamari to surround all the tofu.  Let marinate for at least 2 hours. To a large pan, add a thin layer of extra virgin olive oil, along with two tablespoons of sesame oil to a pan and heat on medium.  Add marinated tofu into hot pan.  Cook for 5-10 minutes with delicate flipping/stirring until tofu is fairly browned.  Remove tofu from pan and place inside a bowl and cover with a plate to retain heat and put to the side. Next add the onion you've already chopped up into small chunks. (Do not dice into tiny pieces; keep all the veggies a little bigger/chunkier, yet still bite-sized). Cook onion for a few minutes, stirring, and then add the large pieces of chopped garlic. Cook the onion and garlic together for a few minutes, stirring slowly from time to time.  Add the chopped red and yellow peppers, and cook for a few minutes, stirring occasionally.  Add the sliced zucchini and squash.  (Slice these into lengthwise pieces about 2 inches long, and keep them thin). After a couple of minutes, add the chopped broccoli, and the chopped mushrooms.  To the entire pan, add a fair amount of the lemon & pepper seasoning, the Sea Salt, and some more Tamari.  Mix in well, cover the pan and heat on low for a few minutes.  Lastly add the chopped spinach and the tofu that was already cooked.  Mix entire pan, cover and turn off heat.  Let the spinach simmer for a few minutes until soft.  Serve over rice or with garlic bread.

For the garlic bread:  Use 1 seeded French baguette (seeded with sesame, poppy & fennel)  Cut the baguette into two halves (top & bottom), cutting down the entire length of the baguette. Cut remaining pieces into 5 inch lengths and place on a pan, cut side facing up. Dice up some fresh garlic into tiny pieces and place into a small bowl of olive oil.  While stirring, drizzle the oil & garlic onto the tops of the bread pieces.  Sprinkle each piece with fresh grated Romano cheese and bake at 350 until lightly browned.   ENJOY!    

Submitted by Adam Frehm  

Corn and Sweet Potato Chowder
8 Slices bacon
6-8 cups fresh or canned chicken stock or broth
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 roasted bell pepper, chopped
2 garlic cloves, peeled & chopped
3 sweet potatoes, peeled & cubed
1 tablespoon chopped fresh or dried rosemary
1 16 oz pkg frozen white or yellow corn
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
1 tablespoon curry powder
Freshly ground black pepper
1-2 teaspoons sugar (optional)

In a Dutch over, fry the bacon over medium heat until crisp. Remove from the pan, drain on paper towels, crumble and set aside.

Pour off all but 3 tablespoons of the bacon drippings from the pan and add the onion, celery, garlic, carrot, rosemary, and parsley. Cook over medium heat, stirring occasionally, until the vegetables are golden brown and caramelized, about 20 minutes. Add the flour and curry powder and cook 3 minutes longer. Add the chicken stock, red bell pepper, sweet potatoes, and corn. Season to tast with salt and pepper. Bring to a boil, cover, and simmer until the potatoes are tender, 15-20 minutes. Taste and adjust the seasonings, adding the sugar if desired. Garnish with the crumbled bacon. Serves 8.

Indian Chicken Tikka with Cucumber Raita
(can substitute lamb)


2 ½ lbs boneless chicken breasts cut into 1 ½ cubes
3 garlic cloves, minced
5 tsps minced ginger
1 ½ tsp salt
¾ cup plain (whole milk) yogurt
½ cup vegetable oil mixed with 1 TBSP Chinese mustard (optional)
2 TBSP lemon juice
2 tsp cumin
1 tsp mace, nutmeg, cardamon, turmeric, cayenne, and ground pepper

1.    Thread chicken onto skewers. If using wooden skewers, make sure you soak them for about an hour before (so they don't burn so quickly)
2.    mash garlic, ginger and salt together to form a paste. Wisk paste into yogurt. Add mustard oil, lemon juice, cumin, mace, nutmeg, cardamon, turmeric, cayenne and pepper. Pour marinade over chicken, turn to coat. Cover and refrigerate for a dew hours.
3.    Oil the grill. When hot, grill chicken over medium hot fire for about four minutes preside or until cooked through and golden. Serve with lemon wedges, red onion, cilantro and cucumber raita.
4.    If there is extra marinade in the bowl, cook it quickly in a sauce pan (to kill any chicken bacteria) and serve on side or pour over saffron rice and serve with chicken.

Cucumber Raita
2 cloves garlic minced
2 cups plain whole-milk yogurt
2 medium cucumbers, peeler, seeded and chopped
1 tomato, chopped
¼ cup mint fresh leaves
½ tsp cumin seeds, lightly toasted
fresh ground pepper

Mix all ingredients together - serve with chicken and rice.  

Submitted by Jessica Oski          
Cold Chinese Noodles in Peanut Sesame Sauce

1 lb noodles (Chinese style or linguini)
2 Tbsp toasted sesame oil

For dressing:
6 Tbsp peanut butter
¼ cup orange juice
9 Tbsp soy sauce
6 Tbsp tahini
½ cup dark or toasted sesame oil
2 Tbsp sherry
4 tsp rice wine vinegar
¼ cup honey
4 medium cloves garlic, minced
2 tsps minced fresh ginger
2 Tbsp hot pepper oil
½ cup hot water

For garnish:
1 carrot, shredded
1 medium cucumber, peeled, seeded and cut into bite size pieces
½ cup roasted peanuts, coarsely chopped
2 scallions, chopped

1.    Cook noodles, drain, rinse and toss with sesame oil.
2.    For dressing: combine all ingredients except hot water in a blender (may be too much liquid for food processor, so be careful if you go that route). Blend until smooth. Thin with hot water if necessary to consistency of heavy cream.
3.    Just before serving - toss noodles with dressing and scatter cucumbers, carrots, scallions and peanuts on top. Serve at room temperature.

Dressing may be made ahead and will keep well for many days in refrigerator. 

Submitted by Jessica Oski          

Jessica's Complete Indian Meal
Curried Popcorn
Saag Paner
Chana Masala
Chicken Tikka
Red Lentil Salad
Lamb Curry
Mint Chutney
Ginger Spice Cake
with cardamom poached pears & coconut ice cream
Submitted by Jessica Oski 
Click to download recipes for above (PDF)
Persian Split Pea and Barley Stew
From Moosewood Low-Fat Favorites
1/2 cup raw barley    *  1 bay leaf   *   1 large garlic clove   *  4 cups water
1 cup dried yellow split peas   *  1 tsp ground cardamom    *   1/2 tsp cinnamon
1 cup onions   * 1 cup carrots  * 2 cups potatoes
1 1/2 tsp salt  *  pinch of cayenne   * 2 cups vegetable or chicken stock
2 cups diced tomatoes    * 2 tablespoons currants (although I've never used this)
1/4 cup minced parsley  * 2 tbsp lemon juice  *  salt and pepper to taste

In medium saucepan, bring barley, bay leaf, garlic and 2 cups of the water to boil.  Reduce the heat, cover and simmer for 15 minutes.  Add split peas, cardamom, cinnamon, and remainint 2 cups of the water and simmer, covered, for another 45 minutes or until the barley and split peas are soft and most of the liquid has been absorbed.  Stir occasionally, and if necessary, add a small amount of additional water to prevent the mixture from sticking. 

While the barley and split peas are cooking, place onions, carrots, potatoes, salt, cayenne and stock in large saucepan.  Bring to boil, reduce heat, cover and simmer for 10 minutes.  Stir in tomatotes and currants and continue to simmer, covered for another 10 minutes, or until vegetables are tender.  Add cooked barley and split pea mixture.  Stir in parsley, lemon juice and salt and pepper to tast.  Discard the bay leaf. 

Serve with a dollop of yogurt.
Really Easy Yummy Fish-Rice Dish
1 bottle low fat Italian salad dressing
1-2 lbs fish
you can also add your vegetable of choice
1-2 cups brown rice

Start cooking your rice ( I use a pressure cooker because it only takes 15-20 minutes as opposed to an hour, and I'm usually in a rush when I make this dish.)  In a large skillet or wok, heat some salad dressing in skillet...enough to saute onions and scallions.  Add remaining ingredients and the rest of the salad dressing; cook until fish falls apart and it all looks like a stir fry.   When rice is done throw it into the skillet and mix it all together.  Salt/pepper to taste.  Yum.

Submitted by Diane Zeigler
Feta, Cucumber and Spinach Pita Sandwiches
1 c. plain non-fat yogurt         1 garlic clove, minced      ¼ tsp. cayenne pepper
1 c. coarsely chopped English hothouse cuke
2 tbsp ch. green onion             2 tbsp chopped fresh mint
1 tbsp red wine vinegar   1 tsp. olive  oil
1 6 ox. Package baby spinach
2/3 cup crumbled feta cheese (about 3 oz)
(optional:  ¼ c. chopped drained oil-packed sun-dried tomatoes)
4 pita breads, cut crosswise in half

<>Mix yogurt, garlic and cayenne in small bowl.  Season with salt and pepper.  (Can be made one day ahead. Cover; chill.)   Mix cuke, sun-dried toms, gr onions, mint, vinegar and oil in large bowl.  Stir in spinach and feta cheese.  Season to taste with salt and pep.  Let stand while preparing the pita bread.  Optional:  Preheat oven to 350.  Wrap pitas in foil; place in oven until heated through, about 10 min.  Fill pita halves with cuke mixture; spoon some of yogurt dressing into each pita half.  (Bon Appetit, Feb 2000)
Submitted by Kathy Schwartz
Stuffed Chicken Breasts
My sister in law Laurie Merrigan taught me how to make this dish, which is a favorite in my house.

Boneless chicken breasts
Garlic/herb cream cheese
1 jar roasted red peppers (or you could roast your own if you need to prove yourself)
fresh spinach
bread crumbs

Pound breasts with meat tenderizer between sheets of wax paper until they're flat and defeated!  In center of breast, place a leaf or two of spinach, a red pepper or two, topped with a dollop of the cream cheese.  Roll it up in a ball and seal with a toothpick.  Dip the rolled chicken in bread crumbs so it's completely covered.  Repeat for each breast and bake at 350 for 45 minutes or so. 

You can either serve as is, or you can try the more impressive presentation of cutting the balls into 1 inch slices and placing them in a circle a serving platter....it's quite pretty.

Quick Bean Pie
My neighbor Patty Valentine told me about this dish...it's now a staple in both of our homes because it's so easy and satisfying....and our kids will actually eat it!  You can also prepare the pie ahead of time and leave it in the fridge and bake it when you get home.   Takes about 6 minutes to prepare.

1 Pillsbury Pie Crust...of course you can make your own but that kind of defeats the purpose of the quick dish, right?  Don't feel guilty...
2 cans black beans
1 jar medium salsa
1 package frozen corn
1 package Montery Jack cheese
optional seasonings:  cumin and fresh cilantro
1 tortilla
plain yogurt or sour cream for topping

Place the pie crust in a greased pie dish and stab it with a fork...then put it in the oven for 10 minutes at 350 while you prepare the other stuff.

Now, if you have lots of time you can do this, but I almost never do and it still tastes good:   Saute onions and garlic in olive oil, add salsa and cumin and remove from heat, add cilantro.  But I usually just start with the salsa alone since I can't be bothered to chop onions and I rarely have cilantro onhand.  This is the meal I make when we have nothing else in the fridge...because all of the ingredients will keep in your pantry and freezer.

So...in large mixing bowl pour the jar of salsa, add drained cans of beans and frozen corn.  Mix well.   Take the bottom pie shell out of the oven.  Pour half of the mixture into it, cover with half the cheese, place the tortilla over that, repeat layer with the remaining mixture and cheese.  Put the pie shell on the top and bake at 350 for 50 minutes.  Serve with generous dollop of plain yogurt on top.

Mixed Green Salad with Roasted Asparagus and Apple
24 thin asparagus spears, ends trimmed
1 tbsp plus 1/3 c olive oil
¼ c rice vinegar
2 tbsp honey
1 garlic clove, minced
2 5 oz packages mixed baby greens
1 Golden Delicious apple, quartered, cored, diced
4 oz. Gruyere cheese, cut into thin ribbons with vegetable peeler

Preheat oven to 400 F.
Arrange asparagus spears in single layer on large baking sheet. Drizzle with 1 tbsp. Olive oil and spinkle with salt and pep.  Toss to coat.  Roast asparagus spears 30  minutes turning once.  Let cool 5 minutes.

Meanwhile, whisk remaining 1/3 c olive oil, ¼ c rice vinegar, 2 tbsp honey and minced garlic in small bowl to blend.  Place mixed baby greens in large bowl. A Add vinaigrette to greens and toss to coat.  Mound salad on each of 8 plates.  Top salad with diced apple and cheese.  Arrange asparagus spears on top.
Submitted by Kathy Schwartz
(Bon Appetit, June 2000)
Rosemary-Roasted Salmon
2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2 pound center cut salmon fillet with skin
2 large lemons
1/3 cup olive oil

Preheat oven to 500F

Arrange ½ of rosemary springs in single layer in center of heavy baking sheet.  Arrange sliced red onion atop rosemary.  Place salmon, skin side down, atop red onion.  Sprinkle with salt and pepper.  Cover salmon with remaining rosemary sprigs.  Arrange lemon slices over rosemary.  Drizzle olive oil over.  Sprinkle lemon slices with salt.  (Can be prepared 8 hours ahead; cover and refrigerate.)

Roast salmon until just cooked through, about 20 minutes.  Transfer salmon to plates.  Served with roasted onions and lemon slices.
Submitted by Kathy Schwartz
Cucumber and Red Onion Salad with Mint
(6 servings)
2 lg. English hothouse cucumbers
1/3 c red wine vinegar
1 tbsp. sugar
1 tsp. salt

2/3 c. coarsely chopped red onion
½ c. chopped fresh mint
3 tbsp olive oil
optional:  3 large tomatoes, seeded, coarsely chopped

Cut cukes in half lengthwise; scrape out seeds.  Cut halves diagonally into ½ inch wide pieces.  Place in large bowl.  Add vinegar, sugar and salt.  Let stand at room temperature 1 hour; toss occasionally.

Add (tomatoes), red onion, mint and oil to cucumbers and toss to blend. Season with salt and pepper.
(Bon Appetit, July 1999)
Submitted by Kathy Schwartz
Veggie Burgers
Back to Recipes all Year Round

1/2 large onion, diced 1 1/4 cup vegetable broth 1 cup coarse bulgur 1 (15 oz) can chickpeas Cook onions in broth in 3-qt pot til it comes to a boil.  Add bulgur, chickpeas and any cut up veggies.  Stir til combined.  Turn off heat, cover and let sit for 15 minutes or until all liquid is absorbed.  Mash ingredients with a potato masher making sure all chickpeas get smashed.  Form into patties.  Fry in a lightly greased pan or place on a greased cookie sheet and bake in 400 degree oven for about 15 minutes.  Variation:  To the above basic recipe, add a jar of hot salsa and after ingredients get mashed, place in greased pan in oven in either a "meatloaf" shape or scrambled like taco filling.  
Submitted by Janice King.        
Tofu Stirfry
Back to Recipes all Year Round
1 package extra firm tofu
Various vegetables

Cut tofu into very small squares.  Grease glass pan and toss cubed tofu in - sprinkle with Morton's Seasoning Salt.  Broil for about 15 minutes until tofu gets very firm and chewy texture.  Add veggies (I especially like asparagus, mushrooms and onions together) and broil til veggies start to brown.  Serve over brown rice.  The trick to this recipe is to let the tofu broil for a long enough time to get the right chewiness.
Submitted by Janice King.

Yummy Pumpkin Cranberry Bread
(from Eating Well)
Back to Breads and Desserts

1 cup stone ground corn meal
2 cups packed brown sugar
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 15 or 16 oz can plain pumpkin puree
1 cup nonfat plain yogurt
1/3 cup canola oil
2 large eggs
2 large egg whites
2 cups dried cranberries

Preheat oven to 350. Lightly oil two 9x5 loaf pans, dust with flour, tap out any excess.
In mixing bowl, combine flours, corn meal, sugar, baking powder, soda, spices and salt. Mix well. In another bowl, whisk together pumpkin, yogurt, oil, eggs and egg whites until completely blended. Do not over mix. Stir in cranberries.  Divide mixture into two pans. Bake 55 to 65 minutes or until done. Let cool for five minutes - turn onto wire racks. Submitted by Jessica Oski     

Carrot Cake
Back to Breads & Desserts
3 c flour   *  2 c sugar   * 1 tsp salt
1 tbsp each:  baking soda, cinnamon, vanilla
1 1/2 c canola or corn oil
4 slarge egges lightly beaten
1 1/2 cups shredded unsweetened coconut
1 1/3 cups pureed cooked carrots (can use canned carrots and just puree them)
1/2 cups drained crushed pineapple
walnuts (optional)

Preheat oven to 350.  Mix dry ingredients together.  Add oi., eggs, vanilla.  Beat well.  Fold in walnuts, coconut, carrot and pineapple.  Pour into 13 x 9 glass baking dish.  Bake for 40-50 minutes, until edges pull easily away from teh dish.  Cool several hours.  Top with cream cheese frosting.

Submitted by Diane Zeigler

Joy Rolls
Back to Breads & Desserts
½ C. Sugar
 1 C. Hot milk
½ C. Shortening                      
2 Eggs
1 C. Warm water                     
6-6 ½ C. Flour
2 tsp. Salt                         
2 pkgs. Yeast
handful of potato flakes
Place sugar, shortening and salt in large mixing bowl.  Add hot milk and stir to soften shortening.  Beat in eggs.  Soften yeast in the warm water.  Stir into shortening mixture.  Add four cups of flour.  Beat until smooth.  Add potato flakes.  Beat again.  Add enough flour to make a soft dough.

Turn out onto floured surface.  Knead until smooth (8-10 Minutes) Place in greased bowl, turning once to grease top surface.  Cover, let raise in warm place until doubled.  Punch dough down.  Let rest 10 minutes.  Divide dough and shape.  Let rise until double.  Bake in 400 degree oven 15-20 minutes. 

Makes 3 dozen rolls.
Submitted by Sara Bunnell          

Andrea's Grandma's Orange Pudding
Back to Breads & Desserts

Prepare 1 family-sized package of basic vanilla pudding according to the directions on the box. Allow the pudding to cool thoroughly. (If you're a serious overachiever, you can make the vanilla pudding from scratch)

Beat the whites of four fresh eggs until they form stiff peaks.  Mix the eggwhites in with the cooled pudding.  Peel and cut into bite-sized pieces, 4 medium or 6 small oranges which are at room temperature - navel oranges work best - should not be too juicy - make sure to remove any seeds.  Fold oranges lightly into pudding and eggwhite mixture.  Sprinkle with either grated chocolate or cinnamon.

Serve immediately and make sure to eat all of the pudding as it will not keep well (the oranges tend to make the pudding get runny) If you do have some leftover, throw it in a blender on high for about a minute - makes a great shake!
Submitted by Andrea Stander.
Pineapple Filled Cookies
Back to Breads & Desserts
1 cup shortening 2 cups sugar 3 eggs 3 T pineapple juice 2 T lemon juice 4 cups flour 1/4 tsp. salt 1 tsp. cream of tarter 1 tsp. nutmeg Cream shortening, add sugar gradually and cream well.  Add well beaten eggs and fruit juices and beat well.  Sift flour, salt, cream of tarter and nutmeg together.  Add to creamed mixture.  Chill dough several hours.  Roll and cut with round cookie cutter.  Spread half of rounds with filling.  Place remaining cookies on top and press edges firmly together.  Prick each cookie on top several times with a fork.  Bake on greased cookie sheet 15 to 20 minutes at 350 degrees. PINEAPPLE FILLING 1 cup crushed pineapple 2/3 cups sugar 3 T flour 3 T lemon juice 2 T butter 1/4 tsp. nutmeg 1/2 cup pineapple juiceMix all together and boil til thick.
Submitted by Janice King.