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Fat-Free Dill Paneer Cheese
Appetizers & Sides

Fat-Free Dill Paneer Cheese

by Rob

In this recipe, the cheese was squeezed of moisture (step 5) very easily (in less than a minute). I think this is because I used fat-free milk. I suspect whole milk would have caused the cheese to retain more moisture. I have seen recipies (all using whole milk) where the cheese holds its shape, and additional efforts are needed to remove the moisture. In mine, it was crumbly, making it best suited as a topping. This recipe yielded a little over 2 1/2 ounces of cheese.

Print Recipe
 Fat-Free Dill Paneer Cheese
1 WW point per ounce. Total yield: about 2.6 ounces. NOTE: the ingredients add up to 2 points per 15 grams. However, the whey contrubutes most of that, and it's discarded when it separates from the curd.
Course Appetizer
Cuisine Indian
Keyword cheese, WW1
Cook Time 25 minutes
Passive Time 15 minutes
Servings
grams
Ingredients
Course Appetizer
Cuisine Indian
Keyword cheese, WW1
Cook Time 25 minutes
Passive Time 15 minutes
Servings
grams
Ingredients
Instructions
  1. Line a large colander or sieve with a large double layer of cheesecloth, and set it in your sink.
  2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot is ideal for this). If you cover the pot (as I did for parts of the warmup), be prepared for the milk to suddenly foam up.
  3. Add the vinegar and remove from the heat. Stirring gently, you should soon see the curds (white milk solids) and whey (the greenish liquid) separate.
  4. Carefully spoon the large chunks of curds into the cheesecloth-lined colander or sieve. Pour the remaining liquids into the sieve so you get it all.
  5. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. If necessary, place a dinner plate on top of the cheeseball and add a cast iron pan or other heavy object to press down on it. After 15 minutes, open the cheesecloth and remove your cheese.
  6. Kneed in the salt and dill weed, ensuring an even distribution. Use as a topping or stir into soups for added character.
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Kookoo Sabzi (Persian Frittatas)
Appetizers & SidesBreakfast

Kookoo Sabzi (Persian Frittatas)

by Rob

This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.

Print Recipe
 Kookoo Sabzi (Persian Frittatas)
0 Weight Watchers Points for 2 (1 Weight Watchers Point total for up to 14!)
Course Appetizer, Breakfast
Cuisine Middle Eastern, Persian
Keyword eggs, frittata, WW0, WW1
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
Ingredients
Course Appetizer, Breakfast
Cuisine Middle Eastern, Persian
Keyword eggs, frittata, WW0, WW1
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
Ingredients
Instructions
  1. Heat 1 teaspoon of oil (I used bacon fat) in a pan, then add dill weed and fenugreek leaves, stirring continuously for about 30 seconds.
  2. Chop parsley and cilantro leaves, discarding the stems. Chop the entire green onion stalk, discarding the roots.
  3. Add parsley, cilantro, and green onions to the pan, stirring thoroughly to coat with contents of pan. Stir periodically for 3 minutes. Add preserved lemon and stir thoroughly to coat with contents of pan. Cook for one more minute. Remove from heat and allow to cool somewhat.
  4. Whisk eggs together in a bowl. Whisk in flour and baking powder. Whisk together with contents of pan: if they are hot, the eggs will scramble partly, so allow to cool to room temperature if you don't want that.
  5. Coat the inside of a cupcake pan with oil (or bacon grease). Pour mixture into each compartment using a ladle or spoon, allowing some space at the top for the frittata to puff up.
  6. Bake at 375°F (190°C) for 15 minutes or until the egg is set. Allow to cool somewhat, then remove from cupcake pan with a butter knife (some of it will stick to the pan). Serve with balsamic vinegar if desired.
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Asparagus Soup
Appetizers & SidesSoups, Stews, and Chowders

Asparagus Soup

by Rob

This soup is so easy to make, so tasty, and so healthy!

Print Recipe
 0 Weight Watchers Points per Serving (1 Point per 2 Servings)
Course Soup
Keyword asparagus, WW0
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Soup
Keyword asparagus, WW0
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the woody ends from the asparagus and set aside. Cut the tips off the asparagus spears and set aside separately.
  2. Place stock in a large pot and raise temperature to medium heat. Add woody ends of asparagus to the pot. Heat for 20 minutes, then strain the woody ends from the stock and discard. Set asparagus-infused stock aside.
  3. Heat bacon grease and anchovy oil in large pot. Add grated garlic, stirring continuously, until fragrant.
  4. Add chopped asparagus pieces (not the tips!) to the pot and stir frequently to coat fully with sauteed garlic.
  5. Add asparagus-infused stock back to the pot. Raise heat to a boil, then lower to medium-low. Continue cooking until asparagus is softened, about 20 minutes.
  6. Working in batches, transfer asparagus and stock to a blender and puree. Return to pot, seasoning with salt and pepper to taste.
  7. Serve with raw asparagus tips. Store these separately to keep them from softening, since they provide a nice crunch to the soup.
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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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Chicken Ropa Vieja (Cuban Shredded Chicken)
Entrees

Chicken Ropa Vieja (Cuban Shredded Chicken)

by Rob

Ropa Vieja is typically done with beef. This is the chicken part of my Chicken Mofongo, but it can certainly be used for other awesome things like tacos, burritos, or just eating straight out of the bowl.

This recipe is also a rare “Absolute 0” recipe, which means that it’s 0 Weight Watchers points, regardless of how much you have: everything in this recipe is a 0-point ingredient, so help yourself!


Print Recipe


Chicken Ropa Vieja (Cuban Shredded Chicken)

Course Main Dish
Cuisine Cuban
Keyword Absolute 0, chicken, WW0

Servings


Ingredients

Course Main Dish
Cuisine Cuban
Keyword Absolute 0, chicken, WW0

Servings


Ingredients


Instructions
  1. Place chicken breasts in slow cooker. Sprinkle with cumin and oregano.

  2. Cut onions and peppers in strips and place on top of chicken breasts.

  3. Cut stewed tomatoes into chunks and place on top. Sprinkle with chile de arbol powder, salt, and pepper.

  4. Cut grapefruit in half and juice the entire contents into the slow cooker.

  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 (such as Chicken Mofongo).

  7. Use two forks to shred the chicken.

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Spanakopita (Greek Spinach Pie)
Appetizers & Sides

Spanakopita (Greek Spinach Pie)

by Rob

This is one of my favorite things to make. I can’t claim credit for the recipe, since it’s based on Ina Garten’s fantastic Spanakopita recipe. Other than substituting healthy ingredients wherever possible, one big change was adding garlic. Wow, did this add to the taste! It’s almost like eating garlic bread with spinach on it.

Print Recipe
 Spanakopita (Greek Spinach Pie)
4 Weight Watchers Points per 5"x 4" x 3" wedge (9 points for two wedges)
Course Appetizer, Side Dish
Cuisine Greek
Keyword spinach, WW4
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Course Appetizer, Side Dish
Cuisine Greek
Keyword spinach, WW4
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
  3. Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
  4. Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
  5. Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
  6. Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter.
  7. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
  8. Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.
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Portabella Mushroom Soup
Appetizers & SidesSoups, Stews, and Chowders

Portabella Mushroom Soup

by Rob

When some people want to thicken a soup, they add flour or cornstarch. Others might add milk or cream. I prefer to add more of the main ingredient: I use probably double the amount of mushrooms here compared to what you’ll see in a “normal” recipe. The sheer volume makes the soup thick without adding anything that’s bad for you. Best of all, it adds even more mushroom flavor.

I went heavy on the garlic in this recipe because I wanted to be able to taste it. This is still a very mushroom-forward dish, but the roasted garlic notes are unmistakable. Use half as much garlic if you want the garlic to be more subtle.

Print Recipe
 Portabella Mushroom Soup
0 Weight Watchers points per 8 ounces.
Course Soup
Cuisine vegan, vegetarian
Keyword mushroom, WW0
Servings
Ingredients
Course Soup
Cuisine vegan, vegetarian
Keyword mushroom, WW0
Servings
Ingredients
Instructions
  1. Scrape the veins on the underside of the portabella mushroom caps off and set mushroom caps aside. If you're making your own stock, add the scrapings to the stock mixture. If you're using store-bought stock, add the scrapings to the stock and heat for 30 minutes. Strain through a sieve to remove the particles, and set stock aside.
  2. Heat a large pot to medium heat. Add butter and grated garlic. Stir to coat, and add thyme. Heat for about a minute, stirring constantly, until slightly browned.
  3. Chop portabella mushrooms and all but 3 ounces of white mushrooms into chunks. Reserve the remaining white mushrooms - uncut - until later.
  4. Add mushroom chunks to the pot. Stir thoroughly to coat.
  5. Reduce heat to medium-low. Cook for at least half an hour, stirring occasionally. Continue cooking and stirring until all the mushroom pieces are softened. This process extracts the moisture from the mushrooms and concentrates the flavor.
  6. Add stock to the pot and mix thoroughly. Cook for another half hour on medium heat.
  7. Pour soup into a blender, working in batches, and puree the soup. Return to the pot. Add salt and pepper, adjusting to taste.
  8. Cut remaining white mushrooms into thin slices. Ladle soup into bowl, and place a layer of mushroom slices on top of each bowl. Serve immediately.
Recipe Notes

Refer to How to Make a Stock to make your own stock for this recipe.

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Moroccan Flatbread
Appetizers & SidesBreads

Moroccan Flatbread

by Rob

Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.

I’m not sure if I can adequately express how much I love this preparation. The initial thought might be to use it with a tagine (it is perfect for that). But, it has so much flavor by itself that I can eat one without anything else (and probably want another one).

Print Recipe
 Moroccan Flatbread
3 Weight Watchers points per Piece
Course Appetizer, Side Dish
Cuisine Middle Eastern, Moroccan
Keyword bread, WW3
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Course Appetizer, Side Dish
Cuisine Middle Eastern, Moroccan
Keyword bread, WW3
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Dissolve yeast in warm water with 1/2 cup of yogurt in a large mixing bowl; let stand 5 minutes. Add flour, remaining yogurt, and 3/4 teaspoon of salt to yeast mixture; stir with a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for at least an hour.
  2. Heat a pan on medium with 1 teaspoon of canola oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool before proceeding to next step.
  3. Combine onion, parsley, 1 teaspoon of olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste.
  4. Cut dough into 10 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying.
  5. Using a well-floured surface, flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Press down and reshape the dough to form a square. Repeat for remaining dough portions and onion mixture.
  6. Heat 1/2 teaspoon canola oil in a large nonstick skillet over medium heat. Add some flatbreads, making sure not to crowd the skillet; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon canola oil and flatbreads. Serve immediately.​
Recipe Notes

The Greek yogurt makes for a lighter bread, but also makes it sticky and much harder to work with. Make sure to keep the work surface dusted with flour to prevent sticking. Use a bench scraper (see below) to loosen the dough from the surface if needed.

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Chicken Tikka Masala with Cauliflower Rice
Entrees

Chicken Tikka Masala with Cauliflower Rice

by Rob

Chicken Tikka Masala is typically made with chicken thighs, which is how I always made it before becoming more health-conscious. But, the flavors of the tikka sauce are so good that I didn’t notice the difference between the thigh and the healthier chicken breast.

I’m so happy with how this turned out, but part of me is disappointed that I couldn’t do this as a 0 Weight Watchers point recipe. The only two things contributing points this recipe are: a small amount of light butter to sauté the ginger and garlic; a scant amount of oil was needed to grill the chicken; and, skim milk is needed to provide a small amount of creaminess. The milk wasn’t entirely necessary, but removing it still didn’t get me to 0 Weight Watchers points per serving, so I left it in (4 points for butter and 1 point for oil / 6 servings).

This recipe isn’t as hard to make as it might seem. You can do the marinade the night before, and you can just buy the cauliflower rice if you want to save the time there. By the way, I didn’t season the rice because I wanted the Tikka to stand out.

As prepared, this is 216 calories per serving (6 servings) and loaded with protein (25 g), potassium (758 mg), and vitamin C (85% of your RDA).

Print Recipe
 Chicken Tikka Masala with Cauliflower Rice
1 Weight Watchers point
Course Main Dish
Cuisine Indian
Keyword chicken, tomato, WW1
Prep Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
Course Main Dish
Cuisine Indian
Keyword chicken, tomato, WW1
Prep Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Trim any remaining fat from the chicken. Combine 1/2 of ginger and 1/2 of garlic with yogurt, pepper and 1 teaspoon of salt. Thoroughly coat chicken and marinade for 1 hour in refrigerator, or up to overnight.
  2. Add butter to a large non-stick pan on medium heat, then add remaining garlic, ginger, and Serrano pepper. Stir occasionally (I use the edge of a spatula) until the mixture starts to brown.
  3. Stir in garam masala and paprika, and cook for 1 more minute to release the flavors of the spices. Add tomatoes, scraping up whatever sticks to the pan, and cook on medium heat for 2 minutes. Raise the heat to a boil, then lower to a simmer for another 20 minutes with no cover on the pan.
  4. NOTE: the following can be done in a pan, but you'll miss out on the amazing flavor imparted by the grill. You might want to put foil down on the bottom of your grill to catch dripping yogurt. Also, don't worry about the chicken cooking through here, as the last part of the recipe will complete the cooking process.
  5. While the mixture is simmering, lightly brush your gas or wood-fired grill with oil. Fire up your grill, then lower flames to medium. Carefully place the marinaded chicken on the grill (so it doesn't fall through!) and cook for 2 minutes per side. Set aside.
  6. NOTE: microwaving the grated cauliflower will make it soggy!
  7. Grate half a head of cauliflower with a box grater. Place cauliflower in a pan on medium heat and cook for 10 minutes, stirring to ensure equal cooking.
  8. When the sauce in the pan (from step 3) is done cooking, pour it into a blender and puree. Pour back into the pan.
  9. Grind fenugreek leaves in a spice grinder (I use a coffee grinder that I never use for coffee). Fenugreek leaves can be found at any Asian grocery store. The seeds and powder are much more intense, so use a teaspoon instead of a tablespoon if making that substitution.
  10. Add fenugreek and chicken to the pan and simmer for 10 minutes, stirring occasionally. Stir in milk. Serve over cauliflower rice.
Recipe Notes

Serve with light naan bread and eat at your desk if you want to impress your co-workers.

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