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How to Prepare Spaghetti Squash

spaghetti squash cooking instructions

Lima Bean Soup

2 onions, chopped 6 medium red potatoes, chopped 6 cups bouillon 1 teaspoon dried thyme pinch cayenne, to taste 4 cups frozen baby lima beans 1 cup chopped cilantro or flat parsley (save a little for ganish) 2 cups plain yogurt Black pepper Roasted red peppers, cut in strips (optional) Olives (preferably Greek-style), pitted and cut in chunks (optional) Bring the onions, potatoes, bouillon, thyme...

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 parsley, chopped pinch cayenne, to taste juice of one lemon 2 6-ounce jars marinated artichoke hearts, chopped fine (including the liquid) Place all ingredients except the artichokes in a blender or food processor and...

Moroccan Chickpea and Barley Soup

1 tablespoon olive oil 1/4 cup diced prosciutto or other cured ham (optional) 1 large onion, chopped 1 cup chopped celery 1 red bell pepper, chopped 2 cloves garlic, minced 6 cups bouillon 3/4 cup barley 1/4 teaspoon harissa, or more to taste (see note #1, below) 3 15-ounce cans chick peas or 4 cups of cooked chickpeas (see note #2) Juice of one...

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...

Corn-off-the-Cob Chowder

1 onion, chopped 10 ears fresh corn 4 cups chicken bouillon 1 teaspoon oregano pinch cayenne pepper, or to taste 1 red bell pepper, chopped freshly ground black pepper, to taste 3 tablespoons chopped fresh basil or flat (Italian) parsley (optional) Saute the onion in 1/2 cup of the bouillon for 5-10 minutes, or until softened. Meanwhile, cut the kernels off the...

Two-Bean Cabbage Slaw

1 16-ounce can red kidney beans, drained 1 16-ounce can chick peas, drained 1 small head cabbage, slivered 1 small onion, chopped 1 green or red bell pepper, chopped 1 tablespoon fennel seeds Peppercorn ranch or other light dressing of your choice Combine the vegetables and chill. When ready to serve, stir in the dressing to reach the consistency you like. 6-8...

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...

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 how. http://www.youtube.com/watch?v=QKgNsp7mu7w You'll find more details on kinds of whole grains, quantities and cooking times in How to Cook Whole Grains

Diana Mixes a Salad

Diana shows you how easy it is to make one of her quick mix-and-match salads:

Asparagus – Shrimp Salad

For the dressing: 1/4 cup rice vinegar 2 cloves garlic, minced in a garlic press 1 tablespoon grated fresh gingerroot  a few drops of bottled hot pepper sauce, to taste For the salad: 1 pound thin asparagus 1 red bell pepper, chopped 2 stalks celery, chopped 1 cup canned baby corns, drained 1 pound steamed, peeled shrimp Combine the dressing ingredients. Break the tough ends off...

Cuban Mango Salad

1 small sweet onion, chopped 2 large mangoes, peeled and chopped 1 16-ounce can black beans, drained and rinsed 2 cups cooked, chilled brown rice or barley 1/2 cup chopped cilantro or Italian parsley 1/4 cup rice vinegar or other mild vinegar, to taste 1 teaspoon ground cumin A few dashes of Tabasco or other bottled hot pepper sauce, to taste Combine...

Salad Starter

Some salad vegetables will keep for several days, while others wilt quickly and should be cut up just before you use them. You can prepare a large quantity of salad-starter vegetables and refrigerate them, ready to use as is or to combine with other vegetables such as lettuce, mushrooms, tomatoes, cucumbers, bean sprouts or...

One-Arm Seafood Chili

Even with your arm in a cast, you can serve a tasty, healthful meal in half an hour. No chopping; open all the packages with scissors. 2 26-ounce boxes chopped tomatoes (such as Parmalat brand - see note) 2 cups bouillon 1 teaspoon oregano 1 tablespoon mild chili powder pinch cayenne, to taste salt to taste 2 16-ounce bags frozen Tex-Mex...

Sushi Salad

For the dressing or dipping sauce: 1 teaspoon prepared wasabi, OR 1 teaspoon powdered wasabi mixed with a little water to make a paste 1/4 cup soy sauce, or to taste Combine these ingredients and set aside. For the salad: 3 cups cooked brown rice or barley 1/2 cup rice wine vinegar, or to taste 1 cucumber, cut in 1/2" dice 8 radishes,...

Green Bean-Potato Salad

1 pound green beans 1 pound red potatoes, preferably tiny baby potatoes, unpeeled 1 red onion, chopped 1 clove garlic, minced 2 tablespoons wine vinegar 1 tablespoon fresh oregano leaves (or 1 teaspoon dried) Freshly ground pepper to taste 1/2 cup plain yogurt or mayonnaise Cut the green beans in 1" pieces and steam until they are crisp-tender. Cut the potatoes into...

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 Whole Grains You can use cooked whole grains any way you would use cooked pasta or cooked white rice: Top them with your favorite sauce, stir them into a soup...

Quick Shrimp Curry

Shrimp curry from one of Diana's mother's favorite recipes

Artichoke-Wild Rice Salad

1 16-ounce can black beans, drained and rinsed 2 cups cooked wild rice 2 6-ounce jars of marinated artichoke hearts, drained 1 red bell pepper, chopped 1 small sweet onion, chopped 1/2 cup chopped cilantro or flat parsley 1 teaspoon chili powder pinch cayenne, to taste 1/4 cup rice vinegar or other light vinegar to taste 1/2 cup plain yogurt Combine all ingredients and...

Summer Vegetable Curry

2 Vidalia onions (or other sweet onions), chopped 1 green pepper, chopped 1 cup bouillon 1 tablespoon curry powder 1 teaspoon tumeric pinch cayenne or to taste, or a small fresh hot chile, chopped 1 small, firm eggplant, cut in 1/2" dice 1/2 pound baby red potatoes, halved or quartered, or unpeeled red potatoes cut into bite-size pieces 6 ripe tomatoes, chopped,...

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 hand. Your choice -- any or all: Onions Celery Peppers-red, green Carrots Fennel Turnips Garlic Potatoes Sweet potatoes Winter squash Mushrooms etc. Preheat oven to 400 degrees. Slice or chop all the vegetables into about ½" pieces. Pile into a large roasting pan. Roast, uncovered,...

Gazpacho II

This is a spicier, chunky version of Gazpacho -- refreshing on a hot day. 8 ripe tomatoes, peeled and chopped 2 cucumbers, peeled, seeded and chopped 1 onion, chopped 5 green onions, sliced 2 cloves garlic, minced 1 teaspoon horseradish, or to taste 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1/4 cup fresh basil leaves, chopped 1/4 cup Italian parsley,...

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 the heat, cover the pot and simmer for 50-60 minutes or until the rice is tender and most of the liquid is absorbed. Drain off any excess liquid. Don't overcook;...

Moroccan Onion Relish (for fish steaks)

Note: This relish is delicious with broiled, baked or steamed fish. Try it with halibut or salmon steaks or the seafood of your choice. Serve with lemon wedges. 2 pounds onions, peeled, halved and cut crosswise into thick slices 3 tablespoons olive oil 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch of ground allspice or cloves 1/2 teaspoon ground...

Clementine-Wild Rice Salad

12 clementines, peeled and sectioned 1 6-ounce can sliced water chestnuts, rinsed and drained (cut into smaller pieces if desired) 2 bunches green onions, white part, sliced thin 2 cups cooked wild rice, chilled 1 cup chopped mint leaves (optional) 1 cup chopped Italian parsley leaves (optional) 1/4 cup rice vinegar juice of 1 lime 1/2 cup mayonnaise, or to taste 3 cups...

Harissa Sauce (Moroccan-Style Hot Spice Blend)

1 teaspoon ground caraway 2 tablespoons cayenne pepper 1 tablespoon ground cumin 1 clove garlic 1/2 teaspoon salt 1/4 cup olive oil or low-fat Italian salad dressing Mix the dry spices in a small refrigerator container. Peel the garlic clove and press it through a garlic press into the dry spices. Add the oil or salad dressing and mix well....

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 pot and simmer for 30-40 minutes, or until the barley is tender and most of the liquid is absorbed. Drain off excess liquid if necessary. Yield: About 6 cups Detailed cooking instructions...

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 off the stem end. Pierce the skin in several places with a sharp knife. Set the plate on a microwave-safe dish and cook it on high for 7-10 minutes, or...

Mediterranean Salad

4 large ripe tomatoes, diced 2 cucumbers, peeled, seeded and diced 1 sweet onion, chopped 2 cloves garlic, minced 1 cup plain yogurt 1 tablespoon lemon juice 1/4 cup fresh basil leaves, chopped Combine all ingredients and chill at least 20 minutes. 4 servings Note: Check the yogurt label to be sure that it has live culture to get the benefits of beneficial...

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...