Ready, Set, Cook!

There has been a lot of medical news this week, and as always, I love reading the e-mails I get afterwards. It is very gratifying to know that you are paying attention! Even more, I'm glad that you know your questions, comments, and criticisms are ALWAYS welcome. I thought I'd share some of them with you.

After I reported on the healing powers of hot peppers (say that 10 times fast), I asked for your healthy recipes:

"Cream" of Broccoli Soup

Throw the following into a pot:

4-6 cups frozen broccoli florets
1 chopped sweet onion
1/2 cup baby carrots (chopped)
2 celery stalks (chopped)
3 cups water
1 Tbsp. boullion or soup mix powder (more or less to taste)
1 chopped potato (optional — just adds body to the soup if used)

Cook the above for about 20 minutes until the veggies are soft. Do not drain. Pour all into a blender and puree. Pour back into pot and add 2 cups skim or 1% milk. Heat to serving temperature. Makes about 5 servings. Enjoy! — submitted by Shoshana (Baltimore, MD)

Plum Chipotle Salmon

(serves 4, preparation time is 30 minutes, cook time is 15 minutes)

2 whole black fresh plums
2 Tbsp. of chipotle peppers (from a 7 oz. can of chipotle peppers in Adobo sauce) Be sure you have at least one pepper — I used three when I made this
2 tsp.sugar
2 Tbsp. ketchup
1 Tbsp. olive oil
1 pound fresh salmon fillets
1 avocado
1 tsp. lime juice

Cut the plums into bite-sized pieces and place in a saucepan with about 1/2 cup water. Heat to a simmer and continue simmering for about 15 - 20 minutes, until the plums are fairly soft and the peels are falling off. Allow the plums to cool, then chop finely in a kitchen chopper, along with the peppers, sugar, ketchup, and olive oil. Marinate your pink salmon fillets in this sweet and spicy mixture for several hours. Grill or bake your salmon as you usually do. At our house, this means I fire up the grill and cook over low heat for about 5 or more minutes per side, depending on the thickness of the fillets. While they cook, chop your avocado and sprinkle it with the lime juice. You and your lovely family can decide how much, if any, avocado to top the salmon with.

The end result is a mildly sweet and spicy, tender salmon fillet topped with cool, creamy avocado. What could be better for you and your heart? — submitted by

On Tuesday we reported about allergies and I wrote a blog about peanut allergies, here are some of your comments:

“Where has everybody been? I live in West Tennessee, the allergy capital of the universe. Five years ago my then eight-year-old daughter was taking Allegra for seasonal allergies. It was a nightmare: headaches, nosebleeds, irritability, not to mention unknown long-term effects. Then at a local craft fair, an old-timer told me about using local honey on her food on a regular basis. Seems the pollen in the honey builds up a resistance to it. Sure enough, within two weeks after I started, she got better. We stopped with the prescriptions. All is well now, and spring is just another opportunity for her to go outside” — DJ

“Thanks for the information on the dangers of peanut allergies. Can you tell me where I can find more information?” — Ralph (my blog entry can be found here.)

P.S. Don't forget to watch FOX News Channel. And please feel free to write to me at DRMANNY@FOXNEWS.COM and tell me what you think. Ask a question, share a thought, share a remedy — We'll try to answer all of your mail online or on the air.

Dr. Manny Alvarez serves as Fox News Channel's senior managing health editor. He also serves as chairman of the department of obstetrics/gynecology and reproductive science at Hackensack University Medical Center in New Jersey. For more information on Dr. Manny's work, visit