Salmon Mousse
1 cup bottled clam juice, bouillon or water
2 envelopes unflavored gelatin
1 15-ounce can salmon (preferably red sockeye)
2 tablespoons capers (optional)
1 bunch green onions, sliced (white part)
juice of 1 lemon
1 teaspoon oregano
pinch cayenne, or to taste
1 cup sour cream or plain yogurt
Fresh herbs, lemon slices and/or red bell pepper strips for garnish
Heat the clam juice...
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...
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...
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...
Black Bean Jumble Salad
2 cans black beans, drained and rinsed
1 small sweet onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1 red bell pepper, chopped
1/4 cup rice vinegar
1 t. cumin
pinch cayenne, or to taste
1/4 cup chopped cilantro
Freshly ground pepper to taste
Combine all ingredients and chill at least 20 minutes.
4 servings
Pepper-Potato Casserole
1 large onion, chopped
3 cloves garlic, minced
3 cups bouillon
1 red bell pepper, cut in 1" chunks
1 green bell pepper, cut in 1" chunks
4 medium red potatoes, cut in 1/2" cubes
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 teaspoon dried thyme
pinch cayenne, to taste
juice of one lemon
1/4 cup chopped Italian parsley
1/4 cup sliced black...
Cajun Lentils & Zucchini
1 large, sweet onion such as Vidalia, chopped
1 green pepper, chopped
2 cups bouillon
1 cup lentils
1 28-ounce can plum tomatoes, undrained
2 teaspoons cajun spice blend (see note)
4 small, firm zucchini, sliced
Cooked barley or other whole grains of your choice(optional)
Combine all ingredients except the zucchini in a large pot. Bring to a boil, reduce the heat...
Tri-Color Salsa or Dip
1 16-ounce can small red beans, drained
1 10-ounce can shoepeg corn, drained
2-4 tablespoons hot red pepper relish, or to taste
1 bunch green onions, white part only, sliced thin
1 red bell pepper, seeded and chopped
Mix all ingredients together and chill.
Yield: About 3 cups
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...
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...
Manhattan Clam Chowder with Barley
Note: This recipe assumes you have some cooked barley ready to use. If you prefer, you can use 1/2 cup of uncooked barley; increase the bouillon to 8 cups. Add the bouillon and barley to the onion-garlic mixture, bring to a a boil. Reduce the heat, cover and simmer for 30 minutes; then add...
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,...
Quinoa Salad with Melon and Spinach
1/2 pound spinach, preferably baby leaves
1 cup watermelon balls or cubes
1 cup honeydew balls or cubes
1 cup cantaloupe balls or cubes
1 cucumber, cut in 1/2" pieces
1 small red onion, chopped fine
2 cups cooked quinoa (see note below)
1/4 cup honey mustard salad dressing, or the dressing of your choice
Wash and drain the spinach and remove...
Fruity Pebbles
3 cups mixed dried fruits of your choice
1 cup finely chopped pecans
grated rind of 1 lemon
1/2 cup toasted wheat germ, plus more for rolling
1/2 teaspoon cinnamon
2 tablespoons chocolate-orange liqueur (optional)
Chop the fruits in a food processor or chopping bowl to blend. Combine the fruit mixture with the remaining ingredients. Shape into small (½") balls...
Algerian Vegetable Casserole
3 cups bouillon
2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 red potatoes, diced
1 small sweet potato, diced
1 28-ounce can plum tomatoes, cut in pieces
1/2 cup golden raisins
1/4 teaspoon harissa, or bottled hot sauce, to taste
2 small zucchini, sliced
1 6-ounce jar marinated artichoke hearts, drained
1 16-ounce can chick peas, undrained
1/4 cup chopped Italian...
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...
Quinoa Tabbouleh
1 12-ounce box quinoa
5 cups bouillon
1 red onion, chopped
2 large, ripe tomatoes, chopped
1 cup chopped Italian (flat) parsley, or a combination of parsley and mint
juice of 2 lemons
1 cup plain yogurt
2 teaspoons ground cumin
Freshly ground pepper, to taste
Bring the bouillon to a boil in a pot, stir in the quinoa and return to boiling....
Catfish Gumbo
1 large onion, chopped
4 cloves garlic, minced
1 green pepper, chopped
2 stalks celery, sliced
6 cups bouillon
1 28-ounce can Italian plum tomatoes, undrained, broken up
2 teaspoons oregano
pinch cayenne, or to taste
3 cups okra or green beans, cut in bite-size pieces
(or use both -- fresh or frozen)
1 pound catfish fillets (or any other fish of your choice),...
Red Pepper Soup
6 cups bouillon
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
4 red peppers, cut in chunks
1 pound red potatoes, cut in chunks
1 tablespoon chili powder
pinch cayenne or Tabasco sauce, to taste
Combine all ingredients in a large pot. Bring to a boil, reduce the heat and simmer 30-40 minutes, or until the vegetables are very...
Bright Yellow Dal
Dal is a thick puree of spiced lentils or split peas that can be yellow, orange, green or brown depending on the legume you choose. Serve it with cooked whole grains and a green salad, or combine it with other Indian-inspired dishes for a multi-course ethnic feast.
Diana Makes her Southwestern Bean Salad
Diana shows you how to make one of her favorite salads using cooked whole grains.
http://www.youtube.com/watch?v=XmyV1yYhIdY
Here's the recipe: Southwestern Bean Salad
This salad keeps well for several days, so make a large quantity and store the leftovers in your refrigerator.
Guidelines for Dr. Mirkin's modified DASH diet
Enjoy!
Checked 11/22/19
Guacamole
2 ripe avocados
2 tablespoons minced onion or 1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced, or hot
pepper sauce to taste (optional)
1/2 teaspoon salt
Juice of one lemon or lime
Cut the avocado in half around the pit and twist to separate. Cut each half into thirds lengthwise. Remove the sections from the pit, remove the...
Mediterranean Clams and Beans
1 large onion, chopped
1 red bell pepper, chopped
1 cup bouillon
1 cup white wine (optional; substitute more bouillon if you wish)
2 cups canned tomato sauce or crushed tomatoes
1 teaspoon oregano
1 clove garlic, minced, or 1 teaspoon garlic paste
pinch cayenne or Tabasco sauce to taste
1 16-ounce can small white beans or pink beans, drained
1 or 2...
Tofu Fried Rice
1/2 cup bouillon
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1/2 pound mushrooms, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon tumeric
4 cups cooked barley or brown rice
1 12-ounce container firm tofu, cut into ½" chunks
1 tablespoon soy sauce, or to taste
1 tablespoon sesame seeds
chopped parsley for garnish
Bring the bouillon to a boil in a...
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...
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....
Seafood Sausage Soup
Note: Sausage links made from fish and shellfish are available at Whole Foods stores and other seafood counters, in a variety of flavors (I like the "spicy Italian"). If you can't find seafood sausage, substitute 1 1/2 pounds of salmon filet or any other seafood of your choice.
2 tablespoons olive oil
1 onion, chopped
2 stalks...
Cuban Corn Chowder
1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 jalapeno chiles, seeded and minced, or a pinch of 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 corn (or use kernels cut from fresh corn)
1 cup frozen peas
Freshly ground black pepper...
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...
