Subscribe to Dr. Mirkin's free FITNESS & HEALTH NEWSLETTER      

Lebanese Hummus & Ful

A delicious Lebanese recipe from reader Patricia McCaffrey -- I'm not sure whether to call this a thick soup or an appetizer. Enjoy it either way! 1 16-ounce can of chick peas, undrained 1 16-ounce can of fava beans (ful), undrained 4 tablespoons lemon juice 3 cloves garlic, crushed olive oil ground cumin Pour chick peas, fava beans, lemon juice and...

Chick Pea Gumbo

Chick peas crop up everywhere in my recipes -- in curries, soups, salads and pasta sauces. Here, they are combined with okra and the other classic gumbo ingredients for a hearty dish with a southern flair. 1 onion, chopped 2 cloves garlic, chopped 1 green pepper, chopped 1 28-ounce can plum tomatoes, cut up 1 dried red pepper, crumbled 1...

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...

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...

Spicy Peanut Dip

You can make this as zippy or mild as you like, depending on the heat of your favorite salsa. Add Tabasco sauce to your taste if you want to turn up the heat. 1 cup crunchy style peanut butter 1 cup medium-hot salsa (bottled or home-made) 2 tablespoons brown sugar, to taste (optional) 1/4 cup lemon juice 2 tablespoons...

Clementine-Black Bean Salad

2 cups cooked barley or other whole grain of your choice, chilled 1 16-ounce can black beans, drained and rinsed 1 green pepper, chopped 1 bunch green onions, chopped 12 clementines, peeled and sectioned 1/4 cup honey-mustard salad dressing Butterhead or other lettuce leaves (optional) Combine all ingredients except the lettuce and chill. Serve on a bed of lettuce leaves if...

Creamy Asparagus Soup

2 pounds asparagus 1 large onion, chopped 2 cloves garlic, minced 2 stalks celery, sliced 2 broccoli stems, sliced (save the florets for another use) 6 cups bouillon 2 teaspoons oregano pinch cayenne, or to taste 1 cup quick-cooking or rolled oats Juice of one lemon Lemon wedges Freshly ground black pepper Break the tough ends off the asparagus and discard. Cut the stalks in 2"...

Sweet Potato Curry

1 large onion, chopped 2 cloves garlic, minced 3 medium sweet potatoes, scrubbed and cut in 1" cubes (peeled if you wish) 4 green bananas, peeled and cut in 1/2" slices 1 stalk of lemon grass, sliced lengthwise and crushed (optional) 3 cups bouillon 1 tablespoon curry powder 1 teaspoon paprika 1 teaspoon cinnamon 2 cups cut green beans or peas, frozen or...

Basque Beans

2 onions, chopped 6 cloves garlic, chopped 3 stalks celery, sliced 1/4" wide 2 teaspoons oregano 2 teaspoons fennel seeds 2 cups bouillon 1 cup red wine (optional) 2 cups baby carrots 4 medium potatoes, cut in 1/2" chunks 1 cup Italian plum tomatoes, broken up 2 tablespoons Dijon style mustard 1 teaspoon liquid smoke flavoring, to taste 1 teaspoon minced fresh rosemary, or 1/4 teaspoon...

Sweet Potato Bisque

1 onion, chopped 2 stalks celery, chopped 3 pounds sweet potatoes, peeled and diced 8 cups bouillon 1 tablespoon mild curry powder 2 teaspoons thyme 1 teaspoon freshly ground black or white pepper pinch cayenne, to taste 1/4 cup brandy (optional) 2 cups light coconut milk or soy milk Combine the onion, celery, sweet potatoes, bouillon, curry powder and peppers in a large pot....

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 4 tart apples, cored and cut in bite-size pieces 4 pears, cored and cut in bite-size pieces 2 cups fresh or frozen peaches, cut in bite size pieces 2 cups fresh or canned pineapple, bite-size 1/2 cup dried...

Quinoa-Mushroom Pilaf

1 12-ounce box quinoa 5 cups bouillon or water 2 tablespoons olive oil 2 onions, chopped 1 red bell pepper, chopped 3 8-ounce boxes sliced mushrooms 1 teaspoon oregano 2 teaspoons mild chili powder 1/2 cup chopped pecans, slivered almonds or other nuts of your choice (optional) Freshly ground pepper, to taste Lemon wedges (optional) Bring the bouillon or water to a boil in a pot,...

Dave’s Zucchini “Pasta” with Shrimp

3-4 tablespoons olive oil 2 cloves garlic, crushed 4 anchovy filets (optional) 1/2 pound peeled shrimp 1/2 cup chopped onions 1/2 red bell pepper, cut into small pieces 2 medium zucchini, "spiralized" into pasta (see note below) or cut into matchstick strips Fresh oregano to taste, or about 1/2 teaspoon dried oregano Freshly ground black pepper to taste Shredded parmesan cheese (optional) Heat the...

About Clementines

Clementines are the small citrus in boxes or mesh bags that appear in markets during the winter months. This year's crop is tasty, juicy and plentiful (prices are low!). They're great for snacking, dessert or in fruit salads. Clementines also make a wonderful addition to almost any green salad, or in my recipes for salads...

Roasted Veggie Bean Pot

4 cups roasted vegetables 1 cup bouillon or white wine 2 cups canned tomato sauce or crushed tomatoes 1 teaspoon oregano 1 clove garlic, minced pinch cayenne or Tabasco sauce, to taste 1 16-ounce can small white beans, drained 2 6-ounce cans chopped clams, undrained (optional) 1/2 cup chopped Italian (flat) parsley Cooked barley or other whole grains of your choice Combine all ingredients...

Fennel Salad with Clementines

1 large or 3 small fennel bulbs 10 clementines 1/4 cup lemon juice 2 tablespoons fennel seeds 1 teaspoon ground cumin 1 clove garlic, minced pinch cayenne, or to taste 1/2 teaspoon salt, or to taste Freshly ground black pepper to taste Trim the fennel bulbs, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4"slices....

Fall Minestrone

1/4 cup olive oil 1 large onion, chopped 3 cloves garlic, minced 1 red bell pepper, chopped 6 cups bouillon or water 1 cup chopped carrots 2 medium zucchini or yellow squash, cut in 1/2" chunks 1 cup fresh or frozen corn kernels 1 cup fresh or frozen green beans, in 1" pieces 1 28-ounce can Italian plum tomatoes, broken up 2 teaspoons...

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...

Quick Moroccan Vegetable Stew

2 cups bouillon 1 cup whole wheat couscous 1 bag frozen onion-pepper mix 1 bag frozen mixed vegetables (i.e., broccoli, carrots & cauliflower) 1 28-ounce can Italian plum tomatoes, undrained 1 15-ounce can chick peas, undrained 2 teaspoons bouillon granules or crushed bouillon cubes 1/2 cup golden raisins 1/2 teaspoon Harissa Sauce or bottled hot pepper sauce, to taste lemon wedges for garnish...

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

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...

Lebanese Soup

2 onions, chopped 4 cloves garlic, minced 6 cups bouillon 1 t. ground coriander pinch cayenne, or to taste 3 carrots, sliced 2 potatoes, diced 2 tomatoes, chopped ...

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...

Green Bean Curry

1 onion, chopped 4 cloves garlic, minced 1 teaspoon ground cumin 2 teaspoons curry powder pinch cayenne, or to taste 3 cups bouillon 6 medium potatoes, cut in bite-size pieces 1 28-ounce can Italian plum tomatoes, chopped 3 cups green beans (fresh or frozen) in 1" pieces 1 bunch green onions, sliced thin Fresh ground black pepper to taste Cooked whole grains of your choice Bring...

Seafood Kabobs

Don't overcook the shrimp; they dry out quickly. 1 pound medium or large shrimp, peeled 1 pound halibut steaks (or other firm white fish), cut in 1" cubes 1/2 pound sea scallops 2 cups fresh or canned pineapple chunks (reserve the juice) 1 box cherry or grape tomatoes 2 green peppers, cut into 1" squares Lemon wedges Freshly ground pepper Cooked wild rice...

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...

Easy Veggie Burger Chili

4 frozen veggie burgers 1 16-ounce bag frozen pepper-onion mix 1 28-ounce can crushed tomatoes 1 16-ounce can pink beans 1 16-ounce can chick peas 2 cups frozen corn 1 tablespoon mild chili powder 1 teaspoon ground cumin pinch cayenne or a dash of hot pepper sauce, to taste Cooked barley or other whole grains of your choice Break the veggie burgers into 1"...

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.

My Favorite Fruity Rice Pudding

1 cup milk, soy milk or almond milk 1 cup cooked brown rice or barley 1/2 cup golden raisins 1/2 cup dried apricots, chopped, or any other dried fruits of your choice 1/4 teaspoon cinnamon pinch ground cloves pinch ground cardamom or the seeds from 4 cardamom pods (optional) Warm the milk in a saucepan over low heat. Stir in the...

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...