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Portuguese Potato-Garlic Soup

1 large onion, chopped 8 cloves garlic, minced 8 cups bouillon 6 medium red potatoes, cubed 1 cup quick-cooking or regular oats 1 teaspoon dried marjoram pinch cayenne, or to taste 1 cup of chopped cilantro leaves juice of one lemon Lemon wedges Freshly ground black pepper Bring the onion, garlic, bouillon, potatoes , oatmeal, marjoram and cayenne to a boil. Reduce the heat and...

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...

Spicy Crab Salad

1 pound crab meat (or other cooked seafood of your choice) 1 box grape or cherry tomatoes, halved if large 2 stalks celery, chopped 1/4 cup chopped fresh basil leaves 1/4 cup chopped cilantro leaves 1 teaspoon mild chile powder 1 jalapeno chile, seeded and minced or bottled red pepper sauce to taste 2 cups cooked, chilled barley 1/4 cup lime juice,...

Hummus

1 16-ounce can chick peas, drained 1 small onion, chopped 1 clove garlic, minced 1/2 cup tomato sauce Juice of one lemon 1 teaspoon ground cumin 1/2 teaspoon ground caraway Pinch cayenne, to taste 2 tablespoon fresh cilantro or parsley leaves, chopped Black pepper to taste Puree all ingredients in a blender. Serve as a dip for raw vegetables. Yield: about 2 cups

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 Wash and drain the spinach and remove any tough stems. If the leaves...

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...