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Minnesota Salad

2 cups cooked wild rice 1 cup frozen corn 1 16-ounce can small red beans, drained and rinsed 1 red bell pepper, chopped 1 bunch green onions, chopped (white part) 1/4 cup chopped cilantro, chopped 1/4 cup rice vinegar or lemon juice, to taste 1 teaspoon mild chili powder Bottled hot pepper sauce to taste Combine all ingredients. 4-6 servings

New World Ratatouille

1 onion, chopped 1 green pepper, chopped 4 cloves garlic, minced 1/2 cup bouillon 1 eggplant, cubed 6 large vine-ripened tomatoes, peeled and seeded OR 1 can (28 oz.) plum tomatoes, chopped 2 t. mild chili powder, or to taste pinch cayenne, or to taste 4 zucchini, sliced 1/4 cup chopped fresh basil leaves juice of 1 lemon Cook the onion, peppers and garlic in the...

West African Seafood Stew

I think every country with an ocean coastline has developed its own version of a seafood stew, and I love them all. The sweet potatoes and green bananas make this one special. It's supposed to be very spicy, but you may want to add a little of the cayenne at a time and taste...

New Potato Salad

For the dressing: 1/2 cup plain yogurt 2 tablespoons Dijon mustard 2 tablespoons balsamic or rice vinegar 2 teaspoons fennel seeds Freshly ground black pepper, to taste For the salad: 1 pound tiny red new potatoes 1 red bell pepper, chopped 2 stalks celery, chopped 1 bunch green onions, sliced (white part) 1/2 cup chopped Italian parsley Combine the dressing ingredients. Cook the potatoes in boiling water...

Canary Island Soup Pot

1 onion, chopped 1 garlic clove, minced 1 cup orange lentils 2 medium sweet potatoes, peeled and cut in 1/2" cubes 6 cups bouillon 1 cup canned tomato sauce 1 tablespoon African Berbere spice mix OR 1 teaspoon cinnamon plus a pinch of cayenne to taste 1 cup fresh pineapple chunks (or use canned pineapple tidbits) 2 under-ripe bananas, cut in 1/2" slices Chopped...

Tabbouleh

So good, your friends will think you bought it at a Lebanese deli. 1 cup bulgur (cracked wheat) Water to cover 1 onion, chopped 6 green onions, white parts only, sliced thin 1 cup chopped Italian parsley 1/4 cup mint, chopped Juice of one lemon 2 tomatoes, chopped 1/2 cup plain yogurt Lettuce leaves (optional) Place the bulgur in a bowl and cover with cold...

Black Bean Gazpacho

2 16-ounce cans black beans, undrained 1 bouillon cube, crushed and dissolved in a little hot water 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon oregano pinch cayenne, or to taste Blend all ingredients...

Quick and Hearty Chick Pea Soup

1/2 cup bulgur 6 cups bouillon 2 16-ounce cans chick peas 2 teaspoons oregano 1/4 teaspoon harissa, or hot pepper sauce to taste 1 10-ounce bag baby spinach leaves Lemon slices or wedges for garnish Bring the bulgur and bouillon to a boil. Add the chickpeas, oregano and harissa sauce. Return to boiling, reduce the heat and simmer until the bulgur...

Tofu Caesar Salad Dressing

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

Quick Shrimp Curry

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

Mother’s Spinach Salad

For the Dressing: 1/4 cup rice vinegar 2 tablespoons prepared Dijon mustard 1/2 teaspoon celery seed freshly ground pepper to taste For the Salad: 1 10-ounce bag baby spinach leaves 4 clementines or small tangerines, peeled and sectioned OR 1 cup canned mandarin orange sections, drained 1 bunch green onions, white part only, sliced thin 1/2 pound mushrooms, sliced 1/2 cup chopped walnuts Stir the dressing...

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! 3 pounds...

Spicy Garden Pea Soup

6 cups bouillon 2 onions, chopped 3 cloves garlic, pressed 1 teaspoon grated fresh ginger root 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric pinch cayenne, or to taste 1 sweet potato, peeled and diced 2 cups canned Italian plum tomatoes, undrained, broken up 4 cups fresh or frozen green peas Freshly ground black pepper Bring the onions, garlic, seasonings and bouillon...

Gazpacho I

Gazpacho is a chilled vegetable soup; this version is mild, smooth and refreshing. 2 medium cucumbers, peeled and chopped 8 vine-ripened tomatoes, peeled 1 large onion, chopped 5 garlic cloves, peeled 1 green pepper, chopped 4 cups bouillon 1/4 cup red wine vinegar, or to taste 1 teaspoon salt Freshly ground black pepper Combine all ingredients, puree in a blender (or use a hand...

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...

Cuban Corn Chowder

1 onion, chopped 2 garlic cloves, minced 2 jalapeno chiles, seeded and minced, or pinch cayenne to taste 4 cups bouillon 2 teaspoons cumin 1 medium sweet potato, peeled and cut in small cubes 1 red bell pepper, chopped 4 cups frozen white sweet corn (or use kernels cut from fresh corn) 1 cup frozen peas Freshly ground black pepper to taste Cook the...

Island Barley Salad

2 cups fresh pineapple, cut in 1/2" chunks, or canned pineapple tidbits, drained 1 16-ounce can black beans, drained and rinsed 2 cups cooked, chilled barley 1/4 cup rice vinegar, or to taste 1/2 cup chopped cilantro 1 tablespoon bottled hot red pepper relish, or to taste 1/4 cup chopped peanuts or macadamia nuts Combine all ingredients except the nuts and...

Basic Kasha (Buckwheat Groats)

1 cup kasha 2 cups bouillon Bring the bouillon to a boil, stir in the kasha and return to boiling. Reduce the heat, cover the pot and simmer for 15 minutes, or until the kasha is tender and the liquid is absorbed. If you wish, you can toast the kasha in a dry frying pan before...

Turkish Three-Bean Soup

1 large onion, chopped 6 cups bouillon 3 tablespoons tomato paste 1/2 cup red lentils pinch cayenne pepper, to taste 1 teaspoon ground coriander 1 16-ounce can chick peas, undrained 1 16-ounce can fava beans or kidney beans 1/4 cup chopped fresh mint leaves or flat parsley Combine the onion, bouillon, tomato paste, lentils and spices in a large pot. Bring to a...

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...

Chuckwagon Beans

1 onion, chopped 1 clove garlic, minced 1 cup canned tomato sauce 1 teaspoon bouillon granules or 1 bouillon cube 2 tart apples, cored and cut into bite-size pieces 1/4 cup dried cherries or golden raisins 1 teaspoon cinnamon 1/4 cup brown sugar, or to taste (or use artificial sweetener to taste) 2 tablespoons Worcestershire sauce 1/2 teaspoon liquid smoke flavoring, or to...

Wild Rice – Seafood Medley

2 tablespoons olive oil 1 large sweet onion, chopped 1 green pepper, chopped 1/2 pound mushrooms, sliced 2 teaspoons mild curry powder pinch cayenne, to taste 1 pound shrimp or other seafood (see suggestions below) 1 14-ounce can coconut milk 3 cups cooked wild rice Pinenuts or Spanish peanuts for garnish (optional) Heat the oil in a large pot; add the onions and green...

Tropical Wild Rice Medley

1 onion, chopped 2 stalks celery, chopped 1 jalapeno pepper, seeded and minced 1/2 teaspoon cumin 1/2 teaspoon ground coriander 1/2 cup bouillon 2 cups cooked wild rice 2 cups cooked barley 1 red bell pepper, chopped 1 green pepper, chopped 1 16-ounce can black beans, rinsed and drained 1 ripe, fresh pineapple, peeled, cored and cut in 1/2" chunks (about 3 cups) OR use...

Shrimp Jambalaya

1 pound shrimp 3 cups bouillon 1 bay leaf 1 onion, chopped 1 green pepper, chopped 3 stalks celery, chopped 2 cloves garlic, minced 1 can (28 ounces) plum tomatoes, broken up 1 cup brown rice (uncooked) 1 tablespoon hot pepper sauce 1/2 teaspoon thyme 6 green onions, chopped 1/4 cup Italian parsley, chopped Freshly ground black pepper Peel the shrimp and set aside. Bring the shrimp shells,...

Fall Fruit Curry

1 cup bouillon or water 1 teaspoon mild curry powder 1 teaspoon apple pie spice or dessert spice blend 1 tablespoon grated fresh ginger 2 tablespoons brown sugar, or sweetener to taste (optional) 4 tart apples, cored and cut in bite-size pieces 2 pears, cored and cut in bite-size pieces 2 cups fresh or frozen peaches, cut in bite size pieces 1...

Diana’s Cooking Videos

Diana Mixes a Salad Diana Cooks Whole Grains Diana Cooks Whole Grains in a Steamer Diana Cooks Extra-Quick Chili Diana Cooks Oatmeal for a Healthful Breakfast Diana Makes her Southwestern Bean Salad More coming soon

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...

Spaghetti Squash Pad Thai

1 spaghetti squash, cooked 1/2 pound shrimp 3 tablespoons fish sauce (optional, see note) 3 tablespoons rice vinegar 1 garlic clove, minced 1 tablespoon brown sugar 1 small hot chile, seeded and sliced very thin 1 red bell pepper, cut into matchstick slivers 1 bunch green onions, sliced thin 1 cup bean sprouts Chopped fresh basil or cilantro (optional) 2 tablespoons bottled peanut sauce (optional,...

Spaghetti Squash with Ratatouille Sauce

1 spaghetti squash, cooked 1 onion, chopped 1 green pepper, chopped 4 cloves garlic, minced 1/2 cup bouillon 1 eggplant, cubed 1 can (28 ounces) plum tomatoes, undrained, chopped 1 tablespoon dried oregano pinch cayenne, or to taste 4 small zucchini squash, sliced 1/4 cup chopped fresh basil leaves (optional) juice of 1 lemon Prepare the spaghetti squash. Meanwhile, prepare the ratatouille sauce: In a large...

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...