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Mole Negro
SAuces

Mole Negro

by Rob

A friend posted a similar recipe nearly 2 years ago, and I finally decided to make it. As per usual when I make something, I didn’t make it line-for-line the way Craig posted it, but I did take a lot of inspiration from it. As I looked at other mole recipes, I see there are different interpretations. I decided to try combining a few steps, and I think it worked out. I also fire roasted the vegetables before pureeing them, which is something I always do when I make anything from that region. I also added cumin, which I haven’t seen in many mole recipes. But, adding cumin to recipes makes me happy, so in it went. And, I managed to make mine with “only” 22 ingredients (I feel like we’re playing Name That Tune….and I realize that this reference is over the heads of most of those on the forum, but I’m sure some will get it).

I was also unable to locate all the dried chili peppers I wanted to use; I ended up with just ancho chilis (which are dried poblanos) and chipotles (which are smoked and dried jalapenos). I went with a 1:1 proportion for these peppers, so my mole is muy caliente. This is a feisty sauce that I will feature in other recipes.

Print Recipe
 Mole Negro
1 WW point per 2 ounces
Course Sauces
Cuisine Mexican
Keyword chocolate, peppers, WW0
Prep Time 2 hours
Cook Time 30 minutes
Passive Time 30 minutes
Servings
ounces
Ingredients
Course Sauces
Cuisine Mexican
Keyword chocolate, peppers, WW0
Prep Time 2 hours
Cook Time 30 minutes
Passive Time 30 minutes
Servings
ounces
Ingredients
Instructions
  1. Remove the stems from the ancho and chipotle peppers. Place peppers in a bowl and cover with hot tap water. Allow to soak for half an hour. IMPORTANT: do not discard the liquid that results from soaking the peppers!
  2. While the peppers are soaking, oil onions, tomatoes, tomatillos, and garlic cloves and place on a grill sheet over an open flame. The garlic will roast fastest, so watch it to make sure it doesn't burn. Remove from heat and allow to cool somewhat. Peel the skin from the tomatoes and tomatillos and discard. Remove any burned parts of the onion and discard. Set aside.
  3. Chop soaked chili peppers and place in food processor. Add about a cup of the water that the peppers soaked in to the food processor. Process to form a paste, adding more of the "pepper water" if needed.
  4. Add every ingredient from almonds through bay leaf to a pan on medium heat. Roast while moving the contents of the pan around continuously until fragrant, making sure not to burn them. Remove from heat and grind everything together to form a powder.
  5. Combine powder from step 4 with remaining ingredients, except for the cocoa powder and the chili paste from step 3. Process until smooth.
  6. In a large pot on medium heat, heat the chili paste from step 3. Continue heating it and scraping the pan to boil off some of the moisture. When it seems to thicken a bit, add the mixture from step 5. Stir thoroughly, then mix in the cocoa powder. Cook for a few minutes. If desired, return the mole to the food processor to smooth out.
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Ropa Vieja (Cuban Shredded Beef)
Entrees

Ropa Vieja (Cuban Shredded Beef)

by Rob

I previously made Chicken Ropa Vieja as a healthier option, even though the dish is traditionally prepared with beef. But, if the beef is a lean cut – sirloin in this case – and trimmed closely, it can also be pretty darn healthy. And, wow, does that beef flavor come through.

I happened to have pomegranates that I didn’t have plans for, so I seeded them and threw them in. This added a fruitiness that was very interesting alongside the savoriness and spiciness.

Print Recipe
 Ropa Vieja (Cuban Shredded Beef)
2 Weight Watchers points per serving (5 points for 2 servings)
Course Main Dish
Cuisine Cuban
Keyword beef, pomegranate, WW2
Prep Time 20 minutes
Cook Time 4 hours
Servings
Ingredients
Course Main Dish
Cuisine Cuban
Keyword beef, pomegranate, WW2
Prep Time 20 minutes
Cook Time 4 hours
Servings
Ingredients
Instructions
  1. Place beef in slow cooker. Sprinkle with cumin and oregano.
  2. Cut onions and peppers in strips and place on top of beef.
  3. Cut stewed tomatoes into chunks and place on top. Sprinkle with chile de arbol powder, salt, and pepper.
  4. Seed pomegranates (see https://absolute0cooking.com/recipe/how-to-seed-a-pomegranate/). Add pomegranate to the pot.
  5. Place lid on slow cooker (don't lock it, but you know that already, right?). Cook on High for 4 hours.
  6. Strain out the liquids into a bowl. Retain the liquids as a stock for a future recipe.
  7. Use two forks to shred the beef.
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Mackerel Spinach Risotto
Appetizers & Sides

Mackerel Spinach Risotto

by Rob

Agatha Christie had a truism when it came to stories: a gun shown in the first act must be used by the third act. What she meant was that something as significant as a gun simply cannot be shown in the story if that gun is not going to eventually be used. It’s too confusing for the audience.

I found a similar situation here. I mentioned that I purchased a canned mackerel, prior to smoking the whole mackerel. I honestly thought I would never open that can . After all, I had all this delicious smoked mackerel.

Then, I made the mistake of overestimating the preservative effects of smoking. My beautiful mackerel – the amount I planned to use in this risotto – had spoiled. But, I still had that can. And, I’m extremely happy to say, it worked beautifully.

Another miscalculation of preservation time led to maybe my favorite part of the dish. I normally would have used onion, but the onion I bought was starting to look…scary. It seems that the holiday season has caused me to lose track of time! At any rate, this led to me using garlic instead. The result is a terrific roasted garlic flavor that pairs well with all the other elements.

This recipe uses a pressure cooker, which certainly isn’t necessary to make a risotto, but which I found very useful to make the dish quickly.

Print Recipe
 Mackerel Spinach Risotto
4 Weight Watchers points per serving
Course Appetizer, Main Dish, Side Dish
Keyword fish, mackerel, pressure cooker, risotto, spinach, WW4
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Appetizer, Main Dish, Side Dish
Keyword fish, mackerel, pressure cooker, risotto, spinach, WW4
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
ACT I
  1. Heat butter in pressure cooker pot on medium with the lid off. Add garlic slices and sauté until slightly browned, about 2 minutes. I probably don't need to tell you, but the smell was AMAZING. When is Axe going to come out with a Roasted Garlic body wash?
  2. Add rice and dill to the pot, stirring constantly to ensure that the butter fully coats the rice. Scrape frequently to prevent the rice from burning to the bottom of the pot. Cook for about a minute.
  3. Add chardonnay to deglaze the pot. Cook, stirring frequently, until the wine is just about fully absorbed.
  4. Add stock to the pot and scrape the bottom thoroughly to release any stuck bits of rice.
  5. IMPORTANT: The pressure should build up in about a minute, but don't wait until the valve on the pressure cooker starts rocking. If the rice isn't fully cooked at the end of the cook time, it's perfectly okay to reseal the pressure cooker and cook some more. But, depending on the pressure cooker, the valve might not start rocking to release steam for several minutes, which will mean overcooked (possibly burned) rice.
  6. Seal the pressure cooker lid and raise the heat to high. Set the timer to 7 minutes.
ACT II
  1. While the rice is cooking, remove the mackerel from the can. Scrape off the skin and discard any bones. If you're picky, use only the white flesh (I liked all of it, so I put the whole thing in). Rub the mackerel between your fingers to detect any pin bones (there won't be many...mackerel is a pretty easy fish to separate from the bones), and set aside the mackerel.
  2. IMPORTANT: never spray cold water directly on the pressure relief valve of a pressure cooker as it can create a dangerous hot water spray.
  3. As soon as the timer goes off, remove the pressure cooker pot immediately from the heat. Place the pot in the sink, and spray cold water on the lid of the pot, avoiding the pressure relief valve. Gently try to release the lid. If it's still secure, spray some more cold water on the lid and try again.
ACT III
  1. Place pressure cooker pot back on the stove and raise heat to medium. Stir salt into the rice and adjust if needed. Stir spinach leaves into the rice.
  2. Continuing stirring the spinach until it is just wilted.
  3. Add mackerel chunks to the pot. Stir thoroughly to ensure an even distribution of spinach and mackerel. Serve immediately.
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Bacon, Brussells Sprouts, and Cheddar Frittata
Entrees

Bacon, Brussells Sprouts, and Cheddar Frittata

by Rob

I don’t know why took me so long to get around to making one of these. They are easy, delicious, and very healthy. Best of all, this isn’t much different from how I would’ve made it before joining Weight Watchers. Only 190 calories a slice!

If you want a fancy restaurant feel, serve it with fat-free balsamic vinaigrette. It pairs beautifully with the Brussels sprouts.


Print Recipe


Bacon, Brussells Sprouts, and Cheddar Frittata

2 Weight Watchers points for 1/ 8 of Frittata

Course Main Dish
Cuisine breakfast, Italian
Keyword bacon, cheese, eggs, WW2

Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes

Servings


Ingredients

Course Main Dish
Cuisine breakfast, Italian
Keyword bacon, cheese, eggs, WW2

Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes

Servings


Ingredients


Instructions
  1. Preheat oven to 400 degrees F.

  2. Heat large cast iron pan or oven safe Teflon pan to medium heat on stove.

  3. Chop bacon into small pieces. Cook bacon until fat is rendered (melted out of the meat). Add diced garlic and thyme, and cook for about a minute, scraping pan constantly with spatula.

  4. Add chopped Brussels sprouts, and coat with contents of pan. Cook until softened.

  5. Sprinkle shredded cheddar evenly over the top of the pan. Heat until it starts to melt.

  6. In a separate bowl, whisk eggs, salt, and milk together. Pour mixture into pan, tilting pan as needed to ensure even coverage. Push down other ingredients so they’re below the surface.

  7. Heat until eggs start firming up around the edges, about 2 minutes. Place in oven on middle rack. Bake for 10 minutes. Cut open middle to test if it’s cooked through; continue baking and checking in 1 minute intervals until done.

  8. Turn on the broiler and cook for another minute or two to brown the surface.

  9. Remove from oven and allow to cool for 5 minutes. Run a spatula around the edges to release from pan. Cut into 8 equal pieces and serve with fat free balsamic vinaigrette.


Recipe Notes

1) keep oven mitts next to the stove...it’s easy to forget that the handle of the pan gets hot enough to burn you! 2) I used a cast iron pan, and I found that the frittata didn’t stick to the pan due to the bacon grease (so, no cooking spray needed).

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Shakshuka
Entrees

Shakshuka

by Rob

First, let’s play a game: use voice-to-text on your phone to say “Shakshuka” (pronounced Shack-SHOO-kah), and post what your phone thinks you’re trying to say (mine thought I said “Shack sugar” and “Suction Cup”).

Now then. Shakshuka is one of those wonderful recipes that doesn’t require any adjustment at all to be ultra healthy, and also faithful to the proper recipe. @beth-bueschler51 (on Weight Watchers Connect) shared a picture of shakshuka she had, and shared the recipe she was given (thanks again, Beth!) The recipe didn’t have all the measurements for a proper recipe, so I’m posting what I did. I also added ground chile de arbol for some heat, which is a bit like cayenne pepper with character.

The only ingredients that have any points at all are the oil and tomato paste, but they’re in such a small quantity that this still comes up as a 0-pointer (and a wispy 132 calories per serving). I had mine with the #2ingredientnaanbread I made previously.

Print Recipe
 Shakshuka
0 Weight Watchers points
Course Main Dish
Cuisine Middle Eastern
Keyword WW0
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Middle Eastern
Keyword WW0
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Saute onion in a large pan on medium heat for about 10 minutes or until softened. Add garlic and stir constantly for 1 minute. Add oregano, basil, salt, and pepper, and stir constantly for another minute.
  2. Add tomatoes and tomato paste and stir to coat. Bring to a boil, then lower to a simmer and cook for 10 minutes.
  3. Make an opening for one egg, and crack the raw egg into the opening. Create openings and add eggs one at a time in a ring around the outside of the pan. Cook for another 10 minutes with the cover on or until the eggs are done to your liking.
  4. Serve with my naan bread or other bread.
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Pad Gai Krapow
Entrees

Pad Gai Krapow

by Rob

I’m surprised at how much a lean cut of pork is versus chicken. I made this one with pork, but it can be done exactly the same way with chicken. I decided to put the pork chops on the grill first, to impart some extra flavor, before the stir-fry.

Print Recipe
 Pad Gai Krapow
1 Weight Watchers point (chicken) or 6 Weight Watchers Points (pork)
Course Main Dish
Cuisine Thai
Keyword chicken, pork, WW1
Servings
Ingredients
Course Main Dish
Cuisine Thai
Keyword chicken, pork, WW1
Servings
Ingredients
Instructions
  1. Keep pork chops whole with fat on. Brush with sesame oil on both sides, and rub seasoning on both sides. Grill over medium-high flames for about 2 minutes per side...just enough to get a char.
  2. Remove from heat, and allow chops to rest for at least 5 minutes. Cut into equal-sized chunks and set aside.
  3. Add canola oil to a medium-high heat wok. Cook onions until softened, about 5 minutes. Add garlic, ginger, sesame seeds, and peppers, and heat for another minute while stirring constantly to prevent burning.
  4. Add ponzu, fish sauce, chicken stock, and pork. Scrape up everything in the pan, and heat for another 5 minutes, stirring frequently.
  5. Lower heat to medium-low. Add basil leaves, and stir thoroughly to coat. Simmer for another 5 minutes. Serve over rice.
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Salmon Rutabaga Croquettes
Appetizers & Sides

Salmon Rutabaga Croquettes

by Rob

I’ve made croquettes several times before, always with potato as the main ingredient. With Weight Watchers declaring potatoes to be Bad (due to high starch), I decided to sub out the potato in favor of rutabaga. Not surprisingly, this lightened things up considerably (rutabaga is 10 calories/ounce compared to the potato at 26 calories/ounce). The result is 104 calories per croquette…and they’re a good size (almost 3 ounces each

Print Recipe
 Salmon Rutabaga Croquettes
1 1/2 Weight Watchers points (3 for 2 croquettes)
Course Appetizer
Cuisine seafood
Keyword croquette, rutabaga, salmon, WW1, WW2
Servings
Ingredients
Croquette Ingredients
Sauce Ingredients
Course Appetizer
Cuisine seafood
Keyword croquette, rutabaga, salmon, WW1, WW2
Servings
Ingredients
Croquette Ingredients
Sauce Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Peel rutabaga, then cut into large chunks. Boil for 20-30 minutes or until soft.
  3. Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
  4. While the rutabaga are cooking, cut bacon into small pieces and heat in a pan on medium for about 5 minutes. Add onion and sautee until it starts to turn a golden brown. Add garlic and cook for another minute while stirring constantly to prevent burning. Allow to cool, but save everything in the pan (including the grease).
  5. Mash rutabaga by hand or run through a ricer. Allow to cool: combining hot rutabaga with the salmon will cook it partially, resulting in overcooking in the oven.
  6. Chop salmon into small pieces (about 1/4 inch chunks).
  7. Blend onion, garlic, bacon, rutabaga, sumac, 1 egg, salt, and lemon juice.
  8. Roll mixture into 14 equal-sized balls (a little less than 3 ounces each).
  9. Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet brushed with oil. If possible, use a spray bottle to spray the surface of each croquette.
  10. Bake for 10 minutes, then turn over and bake for another 10 minutes. Remove from oven and place on cooling rack.
  11. Combine sauce ingredients and allow to rest for 15 minutes in refrigerator before serving.
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Putanesca Rolls
Breads

Putanesca Rolls

by Rob

I decided to combine all the classic elements of a puttanesca pasta preparation – olives, capers, anchovies, tomatoes, and garlic – and see what would happen if they were baked into a light bread. I purposely made them flat, so I could use them as a sandwich bun. And, the look is like a very savory panettone.

 

Yes, it’s salty…just look at the ingredients! But, it’s not overly salty. And, the roasted garlic cuts through all that brine.

Print Recipe
 Putanesca Rolls
Course Appetizer
Cuisine Italian
Keyword WW4
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
Ingredients
Course Appetizer
Cuisine Italian
Keyword WW4
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Heat oil in a pan on medium heat and sauté garlic until it browns. Allow to cool fully, leaving oil in pan.
  2. Mix yeast with sugar and water and allow to sit at room temperature until foamy, 5-10 minutes.
  3. Combine all ingredients and mix with a blender equipped with dough hooks until the dough pulls away from the side of the bowl.
  4. Turn out contents of the bowl onto a floured cutting board. Knead the dough with all remaining dry ingredients until fully incorporated.
  5. Spray bowl with cooking spray, and place dough in the bowl. Cover with plastic wrap, and allow to sit in a warm place. Allow to rise until about doubled in size, about two hours.
  6. Cut dough into 16 equal portions. Place on baking sheets sprayed with cooking spray, a few inches apart. Allow to rise at room temperature for at least an hour.
  7. Preheat oven to 350° F. Whip egg with a tablespoon of water. Brush surface of each roll with mixture. Bake until toothpick can be removed cleanly from the rolls, about 30 minutes.
  8. Remove rolls from baking sheets, and allow to cool slightly on a cooling rack.
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Gnocchi Banderia Italia (Italian Flag Gnocchi)
Entrees

Gnocchi Banderia Italia (Italian Flag Gnocchi)

by Rob

This was several years in the making. I’ve always had this idea of making the colors of the Italian flag, although that idea has always been to do it with pasta. But, in my continuing quest for healthier options, I decided to make a gnocchi with rutabaga. I decided to add a potato at the last minute because I wasn’t sure how well it would bind without the starch.

Print Recipe
 Gnocchi Banderia Italia (Italian Flag Gnocchi)
4 Weight Watchers points (7 ounces)
Course Main Dish
Cuisine Italian
Keyword gnocchi, WW4
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30
Servings
Ingredients
Common Ingredients
Green Gnocchi Ingredients
White Gnocchi Ingredients
Red Gnocchi Ingredients
Course Main Dish
Cuisine Italian
Keyword gnocchi, WW4
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30
Servings
Ingredients
Common Ingredients
Green Gnocchi Ingredients
White Gnocchi Ingredients
Red Gnocchi Ingredients
Instructions
  1. Cut or peel the skin off the rutabagas. Cut into 2 inch chunks. Boil for 30 minutes or until a fork can pierce it easily.
  2. Wrap garlic cloves in aluminum foil with 1 teaspoon of olive oil. Cook at 400°F (205°C) for 45 minutes. Cook at the same time as the potato in the next step if desired. NOTE: I know that garlic is usually roasted with the head together. But, since I don't need the cloves to keep their shape, this is much easier.
  3. Pierce potatoes and bake whole at 400°F (205°C) for 45 minutes or until a fork can pierce it easily. Cut open potato carefully and scoop out the insides.
  4. Mash rutabagas and potatoes together. Push through a ricer if you have one. Otherwise, mash until there are no chunks remaining.
  5. Mix mash together with 1 cup of flour, salt, and egg. Only blend long enough to incorporate ingredients. Separate dough into 3 separate, equal portions.
  6. Chop spinach finely. Blend with 1 portion of the dough and set aside for at least 30 minutes to allow the colors to integrated.
  7. Blend roasted garlic (mash up if needed) into 1 portion of dough and set aside.
  8. Saute peppers in 1 teaspoon of oil. Scrape pan clear and add to 1 portion of dough. Mix in tomato paste if a deeper red color is desired.
  9. Dust a cutting board generously with flour. Prepare one color gnocchi at a time, keeping the other colors separate for steps 10-Bring a large pot of water to a boil. Have a large bowl filled with ice water and a colander inserted in it ready; make sure the ice is on the outside of the colander. Also have a drying rack and a large plate ready.
  10. Break one color dough into 4 portions. Roll these out into a rope that's about 1/2 inch (12 mm) in diameter, dusting the outside with flour. Cut into equal portions, dusting the ends with flour to seal any exposed areas.
  11. Boil gnocchi in small batches (10 - 12 at a time). When they float to the top of the water, scoop them out with a slotted spoon and insert into ice water.
  12. Start the next batch of gnocchi for that color. When that batch is done, pull the colander out of the water to drain the gnocchi, and place cooled gnocchi on a drying rack. Once the next batch is ready, transfer the cooled, dried gnocchi onto a separate plate to make room for the next batch.
  13. Repeat steps 10-13 for one color of gnocchi until that color is completed. Set aside and repeat steps 10-14 for the other 2 colors. Keep the colors separate.
  14. Again working with one color at a time, spray a non-stick pan with cooking spray, and toss gnocchi until it gets browned a bit on all sides. Allow to cool completely on the cooling rack before storage to keep them from sticking together.
  15. Toss gnocchi in melted butter or butter spray. Serve the green gnocchi with peas. Serve the red gnocchi with oven-dried (or sun-dried) tomatoes. Serve the white gnocchi with mushrooms. Or, mix them all together if you like.
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Thai Coconut Corn Soup
Soups, Stews, and Chowders

Thai Coconut Corn Soup

by Rob

This is adapted from a Thai Coconut Soup recipe I used to make, but fresh corn is used as a thickener instead of cornstarch. This also means that less of the coconut milk is needed to give it a creamy consistency. And, best of all, it’s tasty and incredibly healthy.

 

Print Recipe
 Thai Coconut Corn Soup
2 Weight Watchers Points per 9.25 ounce bowl
Course Soup
Cuisine Thai
Keyword corn, shrimp, WW2
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Course Soup
Cuisine Thai
Keyword corn, shrimp, WW2
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Boil corn for 8 minutes in water with some sugar and salt added. Remove from water, and roast corn on the grill until grill marks form. Remove from grill, and cut kernels off the cob, saving cobs.
  2. Bring stock to a boil, then lower to a simmer. Add corn cobs and shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
  3. Add 3/4 of corn kernels to a blender with 1 cup of stock. Blend until pureed, then set aside. NOTE: a food processor can't puree the kernels, and you'll end up with "corn pebbles" in your soup...still tasty, but not the ideal texture.
  4. Separate seeds, if any, from tamarind paste and discard.
  5. Heat the oil in a small pan over medium heat. Stir in the ginger, garlic, lemon grass, pepper, and tamarind paste for 1 minute.
  6. Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
  7. Stir in the fish sauce; simmer for 15 minutes.
  8. Stir in the coconut milk, mushrooms, corn kernels and cilantro; cook and stir until the mushrooms are soft.
  9. Add the shrimp; cook until no longer translucent (about 5 minutes).
  10. Stir in the lime juice and rice vinegar. Heat for 1 minute, then serve.
Recipe Notes

Refer to How to Make a Stock to make your own stock for this recipe. Most store-bought stocks are heavier, but still not bad: this recipe becomes a 3-point-per-bowl recipe with a standard store-bought stock.

You can make this soup less spicy by removing the seeds from the pepper, or by using a milder pepper.

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