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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 times or ingredient preparation. The recipes give you general guidelines, but if you do things a little differently, chances are your dish will still be delicious! Measurements: Most cooks don't do...

Ruth’s Quickest Rice Pudding Yet

1/2 desert bowl of cooked whole grains (brown rice is great) 4-5 tbsp of your favourite flavoured yogurt (vanilla or blueberry is wonderful!) Options: sliced bananas or other fruit, a handful of walnuts or raisins Combine these ingredients and presto! If you like warm pudding, re-heat the rice first in the microwave for a couple of minutes,...

Peachy Thai Soup

5 cups bouillon (include liquid from cooking shrimp) 1 stalk lemon grass -- bottom 6" peeled, cut in 1/2" pieces and crushed slightly 1/4" slice fresh ginger 1 t. Thai Spice Mix 1 cup...

Oyster Stew

1 onion, chopped 1 stalk celery, chopped 1 cup bouillon 1/2 cup quick or rolled oatmeal 1 tablespoon Worcestershire sauce pinch cayenne, or to taste 1 pint oysters and their liquid juice of 1 lemon 1 16-ounce can hearts of palm, drained and cut into bite size pieces 1/4 cup chopped Italian parsley or cilantro freshly ground black pepper or Hot pepper sauce to...

Spinach-Clementine Salad

6 cups baby spinach leaves 12 clementines, sectioned 1/2 cup walnut or pecan pieces 1 bunch green onions, sliced crosswise (optional) 1/2 cup sliced water chestnuts (optional) For the dressing: 3 tablespoons olive oil Juice of two limes or lemons (about 1/4 cup) 1 tablespoon Dijon mustard (optional) Place the salad ingredients in a bowl. Stir the dressing ingredients together and toss with...

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...

French Lentil Soup

1 onion, chopped 3 garlic cloves, minced 1 stalk celery, chopped 2 cups tiny green (French) lentils 8 cups bouillon 1 potato, diced 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin pinch cayenne, to taste 1 pound spinach or swiss chard, chopped Juice of one lemon Freshly ground pepper Bring the onion, garlic, celery, lentils and bouillon to a boil in a large pot. Add the...

Summer Barley-Bean Salad

2 cups cooked barley 1 15-ounce can pink or kidney beans, drained 2 vine-ripened tomatoes, chopped 1 cucumber, chopped 2 stalks celery, chopped 1/4 cup chopped fresh basil leaves 1 tablespoon...

Tofu Caesar Salad Dressing

4 garlic cloves, peeled 2 tablespoons Dijon style prepared mustard 1 package (12 ounces) tofu ¼ cup lemon juice 1 tablespoon soy sauce or Asian fish sauce, or more to taste 1 teaspoon freshly...

Salade Nicoise

For the dressing: 1/4 cup white wine 1/4 cup rice vinegar 1 clove garlic, minced Juice of one lemon 1 tablespoon Dijon mustard For the salad: 1 can butter beans or white beans, drained 1 7-ounce packet tuna (or a 6-ounce can, drained) 4 cups (about) bite-size pieces of romaine lettuce 1 red bell pepper, cut in strips 1 cucumber, halved lengthwise, then cut in...

Mushroom Nibbles

1/3 cup red wine vinegar 1/3 cup olive oil 1 onion, sliced thin 1 teaspoon garlic salt 2 teaspoons dried parsley or oregano 1 tablespoon prepared mustard 1 tablespoon brown sugar (optional) 2 8-ounce boxes small button mushrooms (or large ones cut in quarters) Combine all ingredients except the mushrooms in a pot and bring to a boil. Add the mushrooms, reduce...

Mexican Vegetable Stew

3 tablespoons olive oil 2 onions, sliced 1 sweet red pepper, cut in strips 1 green pepper, cut in strips 2 cloves garlic, minced 2 cups bouillon 1 teaspoon ground cumin 1 tablespoon fresh oregano or 1 teaspoon dried 1/2 teaspoon fennel seeds 1/4 teaspoon red pepper flakes or hot pepper sauce, to taste 2 medium red potatoes, diced 1 medium sweet potato, diced 2 cups...

Seafood Tossed Salad

For the dressing: 1/4 cup rice vinegar Juice of one lemon or lime 2 tablespoons dijon mustard 1 clove garlic, minced 1/2 teaspoon fennel seeds 1 teaspoon grated fresh gingerroot Freshly ground pepper to taste For the salad: 1 pound cooked or canned seafood of your choice, cut in 1/2-1" pieces 2 ripe tomatos, chopped, or one box grape tomatoes 4 green onions, sliced (white...

Sweet Potato-Cranberry Salad

2 pounds sweet potatoes, cut in 1/2" chunks 1 small red onion, chopped 1 cup chopped celery ½ cup dried cranberries 1 tablespoon Dijon-style mustard 2 tablespoons mango chutney 1/2 cup plain or vanilla yogurt 1 tablespoon cider vinegar, or to taste Steam the sweet potatoes until they are just tender, about 15-20 minutes. As soon as they are done, rinse them...

Mediterranean Seafood Stew

1 onion, chopped 2 red or green bell peppers, chopped 2 cloves garlic, minced 8 stalks fennel or celery, or some of each, chopped 1 28-ounce can Italian plum tomatoes, undrained, broken up 1/2 cup bouillon 1/2 teaspoon Harissa sauce, or your favorite hot sauce, to taste 1 1/2 to 3 pounds (total) seafood, in bite-size pieces (see suggestions below) 1/2 pound...

Cranberry-Wild Rice Salad

1 cup dried cranberries 4 cups cooked wild rice, chilled 1/4 cup finely chopped sweet onion 1 6-ounce can water chestnuts, drained and chopped 1 cup crushed pineapple, drained 1/2 cup chopped flat parsley 1/2 cup rice vinegar, or to taste 1/2 cup slivered almonds or other nuts of your choice Combine all ingredients. If making ahead, add the nuts just...

Grecian Garbanzo Stew

2 onions, chopped 1/2 cup bouillon 2 carrots, sliced 1 28-oz. can Italian plum tomatoes, undrained 1 tablespoon Greek Spice Blend (or 2 teaspoons oregano plus 1 teaspoon grated lemon rind) ...

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...

Hot and Sour Fish Soup

1/2 pound fish steak or fillet (such as salmon or orange roughy) 1 tablespoon soy sauce 6 cups chicken or fish bouillon 1/2 pound mushrooms, sliced 1 bunch green onions, sliced thin 1/4 teaspoon Tabasco or other hot sauce, or to taste 1/4 cup rice vinegar 1/2 teaspoon freshly ground black pepper, to taste 3 tablespoons cornstarch 1/2 cup cold water 2 cups shredded...

Gabe’s Favorite Potato Salad

I never peel potatoes for salads. The skins of the red ones are pretty in a salad and if you throw them away, you waste their fiber. Just scrub the potatoes with one of those plastic scouring pads. 6 red potatoes 1/2 cup chopped celery 1/4 cup chopped onion 1/2 cup plain yoghurt 1/4 cup dijon mustard 2 teaspoons celery...

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 the dried-bean section. At sixty-nine cents for a one-pound bag, they are a nutritional bargain. They are a good plant source of protein, fiber, and several vitamins and minerals. You may...

Cajun Fish Fillets

1 lb. orange roughy fillets or any firm white fish 1 t. Cajun spice blend - such as McCormick or Paul Prudhomme 1 T. paprika Lemon wedges Preheat the broiler. Arrange the fillets on a broiler pan lined with aluminum foil. Combine...

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 yummy. 3 onions, chopped 3 tablespoons olive oil 3 hard boiled eggs 2 cups walnuts cayenne and salt to taste (you may add other seasonings if you wish) Saute the onions in oil until soft. Combine with...

Cold Red Bell Pepper Soup

3 large red bell peppers 4 leeks, sliced (white part only) 2 cups stock 2 cups buttermilk Pepper to taste Roast the peppers over a gas flame or broil until the skin is charred. Place in a paper bag and allow to cool. Peel the peppers, remove stems and seeds, and cut into chunks. Bring stock to a boil,...

Green Pea Soup

1 cup split green peas 6 cups bouillon 2 onions, chopped 4 cloves garlic, minced 2 teaspoons oregano or Italian spice blend pinch cayenne pepper, or more to taste 1/2 cup bulgur 1 cup canned Italian plum tomatoes, undrained, broken up 1 10-ounce bag baby spinach leaves Freshly ground black pepper to taste Bring the split peas and bouillon to a boil in a...

Black Beans from Scratch

1 pound dried black beans 2 onions, chopped 1 bay leaf 2 cloves garlic, minced 1 28-oz. can plum tomatoes, cut in pieces 4 t. bouillon granules 2 t. tabasco sauce, or...

Lemony Lentil-Spinach Soup

8 cups bouillon 1 onion, chopped 3 garlic cloves, minced 1 stalk celery, chopped 2 cups lentils 1 medium red potato, cut in 1/2" cubes 1 teaspoon ground coriander 1 teaspoon ground cumin pinch cayenne, to taste 1 10-ounce bag baby spinach leaves Juice of one lemon Freshly ground pepper Put the bouillon, onion, garlic, celery, lentils, potatoes and spices in a large pot and bring...

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

Baked Sweet Potatoes and Onions

3 red onions, halved lengthwise, then cut into thin slices 3 pounds sweet potatoes, halved lengthwise, then cut into thin slices 2 cups apple cider 1 teaspoon salt, or to taste Freshly ground black pepper to taste Preheat the oven to 350 degrees. Mix all ingredients together in a baking dish. Cover with foil and bake 1 hour. Remove the...

Spaghetti Squash Soup

1 spaghetti squash 1 onion, chopped 2 garlic cloves, minced 6 cups bouillon 1 28-ounce can plum tomatoes, broken up pinch cayenne pepper, to taste 1/2 cup chopped Italian (flat) parsley Freshly ground pepper to taste Harissa or bottled hot pepper sauce such as Tabasco(optional) Prepare the spaghetti squash in the microwave or oven (see below -- I recommend using your microwave). Meanwhile, put...