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The Calorie Cook




Ingredients
9 cups of diced carrots
8 cups of veg stock
2 springs of fresh thyme
1/3 cups of maple syrup
1 tablespoon of AP Flour
1/2 cup skim milk
1 teaspoon salt











Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce to a simmer. Let it simmer for 1 hour.

 Remove from heat and transfer soup in two batches to a blender (or you may use an immersion blender.) Puree soup completely, then stir in maple syrup. Taste, then add salt as needed.

Use a little warm broth if the soup needs thinning. Serve while warm with a sprig of thyme on top. This soup looks like it would be full of cream, but it is only 170 calories. this will satisfy your craving for something rich.

Get in your f#@king kitchen, and start cooking!

Til Next Time,

-Daniel.

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1
3:16 AM
Chicken-Barley Soup



Ingredients
2 Skinless Boneless Chicken Thighs.
8 cups chicken stock (get the low/reduce sodium)
4 cups of water
2 fresh sprig of thyme
1 bay leaf
2 tablespoon of light cooking oil
poultry seasoning (1 tsp.)
1 tbsp parsley (dried)
1 onion (diced finely)
1 cup chopped celery
1 cup carrots (diced)
salt
black pepper
4 tbsp AP Flour
1/2 cup of pearl barley.
1 cup of veggie stock





Method
1. Rub the half of the Flour on the Chicken Thighs. Put the chicken in a preheated pan on high heat with only half of the light cooking oil.
2. Sear the chicken, but you do not have to cook it all the way through.
3. Reserve chicken and all juices onto a plate.
4. Add the veggies with the oil that you have left over with 2 tablespoons of flour in order to make a thickener for the soup.
5. Sauté veggies for about 3 minutes. Don't be scared about the fond that develops on the bottom of the pan.
6. Deglaze with all the chicken stock and water. 
7. Add the poultry seasoning and dried parsley, and the leaves from two sprigs of thyme.
8. Season with salt and pepper to taste, and add a bay leaf.
9. Add the chicken pieces and all of the juices collected on the plate.
10. Simmer for 1 hour minimum.
11. Add the Pearl Barley to the veggie stock and bring it to a boil.
12. Boil for 30 minutes.
13. When you are ready to serve, combine the Barley with the chicken soup and serve.

This recipe is delicious, and everybody will enjoy it without worrying about their waistline.



'Til Next Time

-Daniel.

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0
2:31 AM
Healthy (Sorta) Bacon Corn Chowder
Ingredients
1 tablespoon of oil
3/4 cup celery (diced)
1 diced onion
1 cup potato (diced)
1 cup chicken stock
1 can of sweet corn
1 cup milk
1/2 tsp seasoned salt
1/2 tsp salt
2 cloves of garlic
1/8 tsp pepper
Method
In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers. 



'Til Next Time

-Daniel.

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0
1:28 AM
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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0
12:10 AM
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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0
11:43 PM

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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0
11:28 AM


  • 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.
Follow me +Daniel Kim 
0
11:04 AM

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