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The Calorie Cook

Whole Wheat Rosemary Short Bread


Ingredients

  • 3 cups whole wheat flour
  • 11/2 cups powdered sugar
  • 11/4 tsp of salt
  • 1 tbsp Rosemary (chopped)
  • 2 lemons (preferably organic, zested)
  • 1 cup Extra Virgin Olive Oil

    METHOD

    Preheat the oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon. Pour in the olive oil and stir until all of the dry mixture is incorporated.

    Transfer the dough to a 9 by 9-inch baker (my porcelain one didn’t require greasing, but you might want to grease your pan first to be safe). Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork (a diagonal pattern looks nice). Bake for about 40 minutes, or until the surface feels firm to the touch and is lightly golden around the edges.

    Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows (cookies will be roughly 1 inch wide by 2½ inches long). Try to let the cookies cool before using a small spatula to remove them from the pan, or serve them directly from the pan.


    go fucking bake!
    'Til Next Time

    -Daniel.
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    10:10 AM
    25 CALORIE CAULIFLOWER SOUP

    • Ingredients
    • 1 head cauliflower
    • 3 tbsp olive oil
    • 1 tsp sea salt (celtic)
    • 1 onion diced
    • 4 cups of stock
    • 1 cup of mushrooms
    • 2 chives
    • 1 tablespoon of Grapeseed Oil




    Method
    1. Place whole head of cauliflower in a 9 x 13 inch baking dish
    2. Rub cauliflower with 1 tablespoons olive oil and sprinkle with salt
    3. Add ½ cup water to the dish
    4. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
    5. Remove cauliflower from oven and allow to cool
    6. Coarsely chop and set aside
    7. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
    8. Add onion and cook until soft and translucent, about 15 minutes
    9. Add cauliflower and 4 cups water or stock
    10. Simmer until cauliflower is very soft, about 10 minutes
    11. With a blender or a immersion blender, puree in very small batches until smooth
    12. Transfer back to pot and bring to a simmer
    13. Preheat a skillet into high heat with Grapeseed Oil
    14 Fry the mushrooms in the preheated skillet
    13. Serve with some chives as garnish.
    Cauliflower is one of my favorite foods. A cruciferous vegetable, it is full of anti-oxidants, anti-inflammatory compounds and healthy fiber. This is the pure delicious essence of a vegetable without all kinds of unnecessary other ingredients and flavors.
    Now go Fucking Cook!


    'Til Next Time

    -Daniel.
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    8:39 AM
    Apple Cider Ice Cream

    4 Egg Yolks
    2 tbsp of sugar
    1 cup of Apple Cider
    1/2 cup of heavy cream
    1 1/2 cups of skim milk
    1/8 teaspoon of vanilla.
    1 teaspoon of salt

    Method.
    1. Scald the milk and heavy cream together( just heat until you see bubbles.
    2. beat the eggs, sugar, and pinch of salt into a thick paste.
    3. Whisk the room-temp apple cider into the egg mixture.
    4 Then slowly stream the dairy mixture, that is now to room temp, into the egg mixture, while vigorously whisking.
    5. Once it is fully incorporated, heat everything through on low heat. (Be sure to scrape the bottom of the pan)
    6. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.
    7. Put it inside a stainless steel, or a glass container, (a bowl, or a casserole dish, depending on the amount you are making)
    8. Put it into a freezer. 
    9. Whisk the mixture every thirty minutes for an hour and a half.
    10. Enjoy pure deliciousness!

     Now get in your fucking kitchen and get cooking!


    'Til Next Time

    -Daniel.
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    6:11 AM

    Quick Healthy Apple Cider (From Scratch)

    Ingredients:
    10 apples
    (Any combination of McIntosh, Gala, Honey crisp, Red Delicious. Any sweet apple will work)
    1 1/2 tablespoons of brown sugar. (Sub. 2 tbsp white sugar)
    1 tbsp of Honey
    1 tbsp of Maple Syrup
    3 tbsp of Cinnamon (3 sticks of cinnamon)
    3 tbsp of All Spice.
    1/4 teaspoon of Nutmeg
    Opt. 6 tablespoons of Spiced Rum
    2 whole cloves (the spice. not garlic, made that mistake in sixth grade)
    1 teaspoon of orange zest( substitute with juice)

     Directions:
    1. Slice your apples into small 1 inch pieces. 
    2. Put about 3 cups of chopped apples, with 2 tablespoons of water inside of the blender. (don't peel or core your apples)
    3. Repeat step 2 in batches until you pureed all your apples. 
    4. Strain your pureed apples through a fine mesh strainer.
    5. Strain your mixture again.
    6. Put your Strained Puree Apple in a big pot.
    7. Add the brown sugar, honey, maple syrup, cinnamon, all spice, nut meg, spiced rum.
    8. Cook on low heat for thirty minutes while this mixture perfumes your home.
    9. Drink!

    This is a perfect drink for the holidays, minus the calories. Drink up people. Get in your fucking kitchen and start cooking.


    Til Next Time,

    -Daniel.

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    5:38 AM



    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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    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

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