Dr. McDougall's Online Discussion Board

I've been asked to put all my recipes in one thread. Here are the ones I've posted already, and I'll add more to this thread as I develop them, and update this post as an index.

Condiments/salsas/chutneys:
Mango salsa

Dips/spreads
Fat-free red pepper hummus

Main dishes:
Easy chana masala (curried chickpeas).
Enchilada soup
Korean vegetables
Ridiculously easy black bean soup
Ridiculously easy curry
Savory oats with peas
Summer Tabouli
Tabouli
Unfried breakfast potatoes
Unfried kimchi rice
Unfried rice and quinoa
Yellow split pea soup with vegetables

Salads:
Summer Tabouli
Tabouli
Three-bean Salad

Salad dressings:
Creamy MWL dressings thread (not just my recipes)

Creamy ginger dressing

Creamy pesto dressing

Spicy creamy "ranch"

Soups/Stews:
Borscht
Enchilada soup
Ridiculously easy black bean soup
World's easiest black bean soup
Yellow split pea soup with vegetables

You are so incredibly organized! This is awesome. Well done.

Thank you! It's actually a good place to keep my recipes. I started doing it on SparkPeople, but they require precise measurements and they do nutritional analyses, but that is a drag, so I like this better.

Oops, this was a double-post

Savory Oats with Peas


1 cup old-fashioned oats
2 cups water
1 clove garlic, grated (or use powdered or frozen garlic -- whatever you have)
1 tsp ginger, grated (or frozen -- don't use powdered)
1 tbsp minced cilantro (or use frozen or dried)
1/2 cup frozen peas
seasoned salt to taste

This is so good! Just toss everything but the salt into a pot, bring to a boil, reduce heat to low, then simmer 5 minutes or until it's the thickness you want. I sprinkle the seasoned salt over the top so I will use less -- probably less than 1/4 tsp.

Korean vegetables with gochujang (or gochugaru)



There's a little sugar in many brands of gochujang (Korean red pepper paste). If you're not doing any sugar at all, you can use gochugaru (Korean red pepper powder) instead, or just use any hot chili to taste.

2 cups okra, cut or left whole
2 cups Japanese eggplant, cut into pieces about the same size as the okra
1 small onion, cut into roughly the same size pieces
1 cup water
1-2 tblsp gochugaru
2-4 tblsp soy sauce

Place all ingredients in a medium size pot with a lid (or Dutch oven). Simmer on medium heat until veggies are soft and broth is rich and brown, about 20-30 minutes or more. Serve over brown rice or other starch.

Unfried breakfast potatoes



Boiled potatoes, cold
Seasoned salt (or salt and pepper), to taste
onion powder

Cut up cold boiled potatoes and toss with some salt and onion powder. Cook in a non-stick skillet on medium-high, flipping occasionally, until the potato pieces are a little crisp and brown.

I'm experimenting with changing the subject on a reply to see if it stays part of the same thread. Cool, it worked.

World's easiest black bean soup

I took a picture of this, but honestly, it's not a pretty soup. It's delicious, though.

1 can black beans, drained but not rinsed (also works with any other bean, or with a can of refried beans)
1 clove garlic or 1/4 tsp. granulated garlic, to taste
1/4 cup of your favorite salsa

I usually mash the beans with a masher and grate the garlic, but today, I put the beans and garlic into a jar and blended them. Once you've done one of those things, heat the beans and garlic with as much water as you need for the consistency you like. Heat on medium for at least 5 minutes so the garlic cooks a little. (Alternatively, you can saute the garlic first, but I said this was easy, and it is.) Once the soup is piping hot and the garlic doesn't taste raw anymore, put soup in a bowl and add salsa. Done.

Summer Tabouli

Made this great dish this weekend. It made a ton of salad, and all the amounts I'm going to give are approximations for this particular batch; use what you have on hand, though. It's a very forgiving recipe. During the winter, I use a whole different set of vegetables, but there's nothing like making salad out of summer tomatoes and fresh corn.

1 cup bulgur wheat
boiling water
fresh tomatoes, diced (for this amount, I used around 2 cups of cherry tomatoes)
cucumber, diced (I use either English or Persian cucumbers and don't peel them; you can peel if you want)
scallions (I usually use however many are in the bunch)
fresh corn cut from the cob (I used 1 ear)
bell peppers, diced (I used 1 whole red pepper)
fresh herbs, anything you like (this time, I used a small bunch each of cilantro, mint, and basil; parsley is also traditional), chopped finely
lemon juice (juice of 1 lemon for this amount)
salt to taste (I used less than 1/2 teaspoon, but you can leave it out)

In a bowl, rinse and drain the bulgur a few times until the water runs almost clear. Pour boiling water over the bulgur to cover. Let stand while you chop the veggies, or for 30 minutes if the veggies are already chopped. Place bulgur into a fine mesh strainer and squeeze the water out, then add to the remaining ingredients.

Idgie wrote:Unfried breakfast potatoes

Boiled potatoes, cold
Seasoned salt (or salt and pepper), to taste
onion powder

Cut up cold boiled potatoes and toss with some salt and onion powder. Cook in a non-stick skillet on medium-high, flipping occasionally, until the potato pieces are a little crisp and brown.

I made this for lunch today! Thanks for posting. I’d been hesitant to try it, but this inspired me when I was reheating some leftover Yukon golds. I seasoned with smoked paprika and garlic salt. So tasty!

Yay! I need ways to eat potatoes that are tasty to me. I don't care for mashed potatoes unless there's a ton of butter in them.

New recipe up at my MWL recipe site: Easy chana masala (curried chickpeas).

Idgie wrote:New recipe up at my MWL recipe site: Easy chana masala (curried chickpeas).

That looks very easy, and delicious! I love garbanzo beans in anything!

I like your website with photos. Yum!

Thank you! I hope to add lots more over time.