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The Calorie Cook

Mexican Style Cilantro Lime Rice

Mexican Style Cilantro Lime Rice
Ingredients
  • 1 cup extra long grain rice or basmati rice
  • 1 lime, juice, and zest.
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil
Method

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

This is like the rice in Qdoba and Chipotle.This goes well with my Garlic Lime Chicken

No Go Fucking Cook!




'Til Next Time

-Daniel.
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Baked Grapefruit

Baked Grapefruit

Ingredients
2 Grapefruits
2 teaspoon of Maple Syrup
2 teaspoons of Honey
1 tablespoon of brown sugar
1 teaspoon of cinnamon

Method


Preheat oven to 400F. Line a baking sheet with parchment paper.

Halve grapefruits and remove visible seeds. Arrange on baking sheet. Drizzle each half with 1 tsp maple syrup, then sprinkle with 1/4 tsp cinnamon.

Bake for 16-17 minutes. Serve warm

Very low cal dessert. Try!!!

Now go Fucking Cook!


'Til Next Time

-Daniel.
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Shrimp Tacos

Shrimp Tacos

Ingredients(6 servings)


  • 1 lb shrimp (peeled and deveined)
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/8 tsp pepper
  • 1/2 cup reduced-fat sour cream
  • 1 tbsp lime juice
  • 1 tsp olive oil
  • 1 tbsp lime juice
  • 8 corn tortillas (6 inch, warmed)
  • 2 cups shredded lettuce
  • 1/4 cup red onion (finely diced)
  • 2 avocados










In a medium bowl, toss shrimp with chili powder, cumin, and pepper. In a small bowl, stir together sour cream and 1 tablespoon lime juice. Heat olive oil in a large nonstick skillet over medium heat; sauté shrimp 3 minutes, turning once, or until done. Remove from heat; toss with 1 tablespoon lime juice. Fill warmed corn tortillas with shredded lettuce, shrimp mixture and diced red onion with diced avocados. 

Delicious, no fry seafood taco. This is filling, and flavorful. Must try. Get cooking!

'Til Next Time

-Daniel.
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Spanish Style Tomato Salad



  • Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 cup fresh breadcrumbs, preferably whole-wheat (see Tips)
  • 3 tablespoons sherry vinegar or red-wine vinegar
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 pounds tomatoes, cut into wedges
  • 1 cup chopped fresh parsley
  • 1/4 cup capers, rinsed
  • 6 anchovy fillets, chopped, plus more whole fillets for garnish

  • Method

Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the breadcrumbs to a plate.

Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, capers and chopped anchovies; gently stir to combine.

Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.

This is an awesome summer salad!
Must try.
Get Cooking

'Til Next Time

-Daniel.
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Tortilla Soup

Mexican Style- Tortilla Soup

  • Ingredients
  • 10 cups of chicken broth 
  • 3 chicken thighs shredded leftover from the chicken broth recipe. (If you don't have it, use 3 chicken thighs poached in water.)
  • 1 avocado (thinly sliced)
  • 2 radishes (thinly sliced)
  • cilantro leaves (Fresh, from about 4 sprigs)
  • 1 lime (cut into wedges)
  • tortilla chips




Method
Divide chicken broth between 4 bowls and top each with some shredded chicken, a few slices of avocado and radish, and a few cilantro leaves. Squeeze lime juice over soup, add a few tortilla chips, and serve hot.

This is a very flavorful and filling , yet is very low calories. It is great for diets. Now get in your fucking kitchen and cook!

'Til Next Time

-Daniel.
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Chicken Broth- calorie slasher


Ingredients
6 Chicken Thighs (bone in)
3 cup of diced yellow onion
5 garlic cloves, smashed
3 cup of chopped celery
1 tablespoon of kosher salt
opt. leftover chicken parts

 Cover all the ingredients in a pot with some water. Simmer all ingredients on medium heat for 1 hour. Add more water if you think it is evaporating too fast. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for chicken salad.) Return the broth to the heat and simmer to reduce it to 1 1/2 quarts. Store the stock in a plastic freezable container. Use the thighs on salads, or any recipe that requires cooked chicken.

This is a very delicious and flavorful , yet is very low calories. It is full of Vitamin A. This is a great base for many soups and stews. This is a great substitute for store bought chicken stock. Now get in your fucking kitchen and cook!











'Til Next Time

-Daniel.
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Watermelon Agua Fresca

Watermelon Agua Fresca

  • Ingredients
  • 8 cups cubed seeded watermelon, (about 6 pounds with the rind), divided
  • 1 cup water, divided
  • 3 tablespoons of agave nectar
  • 1/4 cup fresh lime juice
  • 1 liter (4 cups) club soda, or seltzer water, well chilled
  • Lime slices, for garnish







Method

 Combine half the watermelon, half the water, and half the nectar in a blender. Puree.

Pour through a coarse strainer into a large container. 

Repeat with the remaining watermelon, water, and nectar. 

Stir in the lime juice

 Refrigerate until well chilled, about 4 hours. 

 To serve, stir in club soda (or seltzer) and garnish with lime.

This refreshing drink is served by roadside vendors all over Mexico. 

Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day.

Til Next Time,

Daniel Kim
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Visit my main blog at www.dailyopinioninternational.com



Roasted Tomato soup

Roasted Tomato Soup


  • Ingredients
  • 5 tomatoes (cored, if necessary and quartered)
  • 1 red bell pepper (large, seeded and quartered)
  • 3 yellow onions (medium, peeled, quartered)
  • extra virgin olive oil
  • 5 garlic (plump cloves of, unpeeled)
  • salt (fine-grain sea)
  • 2 1/2 cups vegetable stock (light, or water)
  • 1/4 tsp smoked paprika




Instructions
1. Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.

2. Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom.Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.

3. Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call.

4. Add the paprika and a bit more salt if needed – adjusting to your taste.

Very Hearty but only 130 calories! It is magic, with my delicious gourmet Grilled Cheese. You should try this recipe.


'Til Next Time

-Daniel.

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The Green Soup


Ingredients

  • 1 cucumber (english seeded, cut into chunks)
  • 1/2 avocado (peeled and pitted)
  • 1/2 cup low-fat buttermilk
  • 1 garlic clove
  • 1 tbsp fresh lemon juice
  • salt
  • pepper


















Method
Blend cucumber, avocado, buttermilk, garlic, and lemon juice in a blender. Season with salt and pepper. Thin with water if desired. Transfer to a bowl, and refrigerate for at least 1 hour. Serve cold, garnished with a crunchy piece of toast. 


With their rich taste and buttery texture, avocados are delicious blended into a chilled soup.

Now go Fucking Cook!


'Til Next Time

-Daniel.
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Harissa Chicken with roasted tomatoes

Harissa Chicken with roasted tomatoes and olives

Ingredients
4 skinless boneless chicken breasts
2 tsp harissa paste (subsitute with Siracha with a teaspoon of cumin)
1 tsp olive oil
1 tsp dried oregano
250g pack cherry tomatoes
1/2 cup of mixed olives.


A spicy, yet exciting twist on my regular garlic lime grilled chicken. It is spicy, yet it is delicious. You should really try it

'Til Next Time

-Daniel.

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raspberry smoothie

Raspberry Smoothie

 Ingredients

2 cups raspberry juice

175 grams of frozen raspberries

1 cup of milk

2 cups of natural yogurt

1 teaspoon of agave nectar.





Blend until it is smooth. A low fat, vitamin C-packed smoothie to start your day. Must try for a yummy easy breakfast.


'Til Next Time

-Daniel.
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