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Creamy Clam Chowder

Creamy Clam Chowder


1 large onion, chopped

6 cups bouillon

1 medium cauliflower, chopped into florets

1 cup oatmeal (quick or rolled)

1 teaspoon oregano

pinch cayenne, or to taste

1 6.5-ounce can chopped clams, undrained

Freshly ground black pepper to taste

Combine the onion, bouillon, cauliflower, oats and spices in a pot and bring to a boil. Reduce the heat and simmer gently for 60 minutes, uncovered, stirring frequently. Allow to cool slightly. Puree the soup with a hand blender until smooth. Stir in the clams and their juice, adjust the seasonings to your taste and reheat. Serve with freshly ground black pepper.

4-6 servings

Three Sisters Soup

The “Three Sisters” are corn, beans and squash, which were grown together

by American Indians.The beans climbed on the corn stalks and

returned nitrogen to the soil, and the low-growing squash vines shaded all

the roots and kept weeds from sprouting.They can all be combined in one

pot of delicious soup — with a recipe that uses three of everything!

3 pounds winter squash (such as acorn or hubbard)

3 onions, chopped

3 cups bouillon

3 teaspoons mild chili powder

3 small pinches cayenne, to taste

3 16-ounce cans white beans, undrained

3 cups fresh or frozen lima beans

3 cups frozen corn kernels

3 tablespoons chopped chives or green onions (optional)

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes.When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 5 minutes more, or until tender. Cut the squash into bite-size chunks, removing the skin.

Meanwhile, bring 1/2 cup of the bouillon to a boil, add the onions and cook 5-10 minutes. Stir in the rest of the bouillon, the chili powder and the white beans. Simmer gently until the squash is ready. Stir the squash into the soup. Mash the beans and squash slightly to thicken the soup, or use a hand blender. Add the lima beans and simmer 10 minutes or until the beans are tender. Stir in the corn, ladle the soup into bowls and garnish each serving with chopped chives or green onions, if desired.

6-8 servings

Quick Vegetable Curry

2 16-ounce bags frozen mixed stir-fry vegetables

1/2 cup bouillon

1 tablespoon mild curry powder

pinch cayenne, or to taste

1 can chick peas

juice of one lime

2 cups light coconut milk or yogurt

Cooked whole grains of your choice

Bottled mango chutney (optional)

Combine the frozen vegetables, bouillon and spices in a large pot. Bring to a boil and simmer, covered, until they are crisp tender, 5-10 minutes (check your packages for suggested times.) Stir in the chick peas or beans and the lime juice. Add the coconut milk or yogurt; if using the yogurt, stir it in just before you serve the curry. Do not allow the mixture to boil after you add the yogurt. Serve over whole grains, with chutney on the side.

4 servings

VARIATION: Add shrimp or other seafood of your choice.

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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