Mini Meatballs In Spicy Tomato Sauce

Mini Meatballs In Spicy Tomato Sauce

I always like finger foods that are spicy and just pop into your mouth with just one bite and explode with full flavor into a great tasting treat.  I just love to make this ahead of time, I make many just a few days before a Party or a Gathering to freeze ahead of time. They really freeze easy and for some reason they even taste better when you do this, for they marinate and all  the flavor comes together. So when your event has started, just throw them in a hot oven and in about 20 to 25 mins. you have a delicious fast treat for your guests.

This can be served with almost any side dish, but on its own it’s still awesome. The only problem I have with these Spicy Mini Meatballs is that they disappear really fast and no matter how much I make, there all gone.

Please let me know how yours turned out and how your family or friends like them. 

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Recipe;

1 Pound of med. ground beef.

1/2 Med. - Onion
1 Clove - Garlic
1 Med. Egg
1/2 Cup - Bread crumbs
1 Tsp. - Worcestershire/Maggi sauce

Salt and pepper to taste


Spicy Tomato Sauce;

1/4 Cup - Butter
1 Tsp. - Tomato paste
1 Tbsp. - Olive oil
1/4 Cup - Ketchup
1/4 Cup - brown sugar
1/4 Cup - Water
3 Tbsp. - Vinegar
1/2 to 1 Tbsp. - Paprika
1/2 to 1 Tsp. - Cayenne pepper or chili
1/3 Juice of a lemon

Alternative;
Baking - On a rack or oiled tray in a hot 180 degrees (350 F.)  oven for about 25 to 30 mins.

 For further information please see video below; 


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I like to make this recipe by using a med. ground beef because of it's fat content, for in this way you get a more juicy and flavorful taste. Now if you want it more lean then just go with the leaner one if you are counting calories.  

Make sure that your onions are minced as fine as possible because it will hold everything better when you roll them into small balls. 

Add your fresh bread crumbs as per the recipe, but depending on the moisture content of the mixture, you could find that the balls are to wet and do not roll so easy and fall apart. 

Just add more bread crumbs, but just a little bit at a time until you get it just right. Grab a bit of meat and just squeeze it in your fingers and see how well it holds together. If it still is to lose then add some more crumbs.

Use a teaspoon to scoop up the mixture to get it to the right size, or if you want them bigger the you can use a tablespoon. 

To roll them I use only one hand because when I make a lot for one of my Gatherings, I roll one in each hand to make them faster. I would first start rolling with both hands at first with your palms. If you find that the mixture is a bit sticky, the add some cooking oil to your hands. Remember practice makes perfect". 

One good idea is when your mini meatballs are done and cooled off, cover them and let them sit in the fridge overnight to marinate. Then just reheat. 

To freeze them, add them separately  on a tray and freeze them until solid. When solid just toss them into a bag and store away into the freezer, By doing it in this way you will not get a Hugh clump of meat that would turnout to be a disaster. 

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Mini Meatballs In Spicy Tomato Sauce

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Pea Leek Soup - Weight Control - Magic Plan

Pea Leek Soup  - Weight Control  - Magic Plan

This soup is just awesome and has a great flavor, not only good for you but an excellent low-calorie meal that will keep your weight under control.  The peas and leeks just go great with the smoothness of the potatoes; it just gives you that creamy texture without all the cream.

I hope that you enjoy this awesome soup. Now this I find that you can make a large pot of it and then freeze it into portion size containers for another day.

Please let me know how yours turned out or/and did you add anything else to it to make it your way. 

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Recipe;

1  Can - Pea's
1  Med. - Leek
1 Med. - Potatoes
1/2 Med. - Onion
1 to 2 Clove - Garlic
2 Leaf - Bay leaves
1 Squeeze - Lemon juice
1 Tbsp. - Low-sodium  Veggie stock

Salt and pepper to taste.

Alternatives;
- Low sodium  chicken stock.
- Celery root instead of potato.

Options;
1 Tsp. - Tomato paste.
Add mint leaves.
Add toasted bread.

For more information, please see video below.



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Use all the white and most of the green part of the leek. I find that the tips of the green part of the leek will give out a bitter taste to the soup so I only use about 1/2 of it. Starting from the white bottom part. 

In this soup recipe I find that the peas in a can works perfect because the water with the peas gives the soup a more rich  flavor. Now if you wish to use frozen or fresh peas will work also in your favour to the soup. 

Cook the first stage of the soup until you can stick a fork into the potato without and effort. Also when it is done, please remember to remove the 2 bay leaves. 

Make sure that your soup has cooled before you have it blenders. I usually but the pot in the sink with cold water about halfway up the pot for a few minutes. 

Now I turn the blender on low for about 30 seconds and then about a minute or two on high to get the soup a creamy texture. Please do not overload the blender, for it is better to blend  it in two  parts or more  as to over fill it. 

Go ahead and finish off your soup by making it your way, just add all your favorite spices and herbs. After all its your soup, why not enjoy it, your way. 

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Pea Leek Soup  - Weight Control  - Magic Plan

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Korean Style Chicken Wings - Dakgangjung

Korean Style Chicken Wings - Dakgangjung

Aww the famous Korean chicken wings with that awesome sweet candy like sauce with a great taste of sesame seeds and roasted peanut. I have to say that this Korean dish is one of my favorites and I hope that you try it and see what I mean.

Now please do not say that you cannot have a some of these great wings, for if you read my article on “Can I Eat Fattening Food Or Fast Foods In Order To Lose Weight? “ , so go ahead and enjoy it. I have to say that I have lost the weight and have been eating and enjoying my wings now for over a year and I still have managed to keep it under control.

Please let me know how yours turned out and how you enjoyed it and did you make enough or you ran out after a kilo.



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Recipe; 

1 Kilo of Chicken Wings

1/3 Cup - All purpose flour
1 Tbsp. - Corn starch
1 Tsp. - Pepper
1 Tsp. Salt
1 - Egg

Sauce; 
1 Cup - Water
1 Tbsp. - Soya sauce
1/3 Cup - Brown sugar
1 1/2 Tbsp. - Ground ginger
1 Tbsp. - Sweet molasses
1/2 Tbsp. - Chili powder
1/2 Tbsp. - Sweet paprika

Toppings;

2 Tbsp. - Toasted sesame seeds
1/2 Cup - Toasted peanuts

For more information, please see video below;


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Wash the wings in cold water and I like to do this when the wing in one  piece  and not cut up for there will be less water getting into it and it will not splatter with it's deep fried. 

I always have kitchen towels for this job for it makes my life easier and  faster.  After drying it with the towel I roll it around the wings and let it sit for a few minutes to pickup the extra water that's trapped. 

Make sure that you mix it well and if you want a better taste then I would let in sit and marinade in the fridge for about an hour or longer.

This can be prepared right up to your party and as long as it's in the fridge it can stay for about 24 hrs.

Here I'am using a very thick molasses and this will give the sauce a nice all round thick sweet flavor to this dish.

Now you can substitute this with corn syrup or even honey if you want, anyway you do it, it will turn out just awesome.

After about 30 to 35 mins on med. heat the sauce should thicken up to a point that it will stick to the back of your spoon and you know that you are done.

As it is simmering during the cooking process you have to keep an eye on it en-case it burns and with a sauce thick, that can happen very quickly. So you also must keep stirring it now and then. Remember that the sauce will thicken up even more when it begins to cool.

Do not overcrowd the pot because if you do you will find that the wings will be stick together and they will  not have that smooth appearance and will look like it broke up in the oil. 

It's better to do a little at a time or get a bigger pot and they will turn out great and will not only look great but will have that extra crunch that makes them all disappear fast so make extra. .

Heat up the sauce once again on high before you add the wings to it. Once you add then then turn off the heat and mix them well to get the sauce all around the wings,

Opps !!!  Now how did that get here, sorry as I took the pictures I just could not help myself. Boy were they good....

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Korean Style Chicken Wings - Dakgangjung

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Magic Diet Soup - Fat Burner # 3

Well  here it is “Magic Diet Soup  # 3, the soup that is a takeoff from the Original  Soup  that everyone has tried to copy, but failed  for there is only one and one only that is the biggest diet soup on the Net.

Now after this one went viral, another soup was born because of the demand of having more of a choice in having more variety  so you could change the taste and not get bored with it. So  a  second Soup was made and it turned out to be another a great  success, I hope you have tried  " Magic Diet Soup # 2 " , if not I encourage you to do so. 

Of course many others  selling diet pills and other products have piggybacked  on the name of this Soup  “ Magic Diet Soup ” in order to promote their products. I have had countless offers to buy out this soup video and “yes” many have tried to copy and use the videos, but I have stopped all of them and I refuse to sell the video. I want this to be free and opened to my viewers without all the  yahoo  of trying to sell something and using  the videos as a link to gather the viewers to a particular product .   

So once again I got a lot of  e-mails and PM asking me for another  Magic Diet Soup,  so after a month or so, it was created and it is now for everyone to enjoy.

I hope that these  three  Soups will help you lose the weight and now with more choice you really do not have much more excuses not to start your adventure to good health.

 Please let me know how it worked for you.


    Magic Diet Soup # 1                         Magic Diet Soup # 2                                                        

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Recipe;

1/2 Head - Cabbage 

1 Sm. - leak

1/2  Med. - Onion 

1 Med. - Celery  root 

3 Stems - Celery 

1/3 Bunch - Fresh parsley

1 Tbsp. - Veggie (low sodium) stock

1 to 2 1/2  Tbsp. - Tomato paste

1/3 Cup - Green onion 

1 Tbsp. - Rosemary 

1 1/2 Tbsp. - Cumin

1 Tbsp. - Thyme 

1/3 Cup. - Fresh  Parsley 

Diet Soup Plan; 

Serve the Soup everyday for two weeks, 3 to 4 times a day, with fruit and salad in between. Can be used with a combination of the other two Magic Diet Soup’s.  # 1, 2  and this one. 

For more information, please see video below. 

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I like to use the celery  root instead of potatoes because it is low in the GI scale and  it helps to add some filling to the soup so it will help with your hungry pains and keep you more full for longer periods of time. 

Celery root is one of the most valuable natural foods, which is one of the best known natural deposits s.of various nutrients and vitamins. It is rich in vitamins A, C, K and E, essential oils, carotene, microelements and other nutrient.

 Aww !!  The cabbage, the main ingredients in all the “Magic Diet Soups”  that helps the body reduce fat when you eat it often and on a diet program. . Cabbage contains sulfur and iodine and cleanses the body of fat, particularly in the intestines and stomach area.
Cabbage also has the highest amount of some of the most powerful antioxidants found in cruciferous vegetables – phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane, which stimulate detoxifying enzymes. So try to incorporate cabbage into your diet.

Leeks are versatile, tasty, and easy to prepare, so don't let their relative unfamiliarity deter you. Leeks have much to offer in the way of good health and, just like there relatives garlic and the onion, it's thought that much of their therapeutic effect comes from its sulfur-containing compounds, such as allicin.

Leeks also conatin Kaempferol, that  is also known to protect blood vessel linings from damage, possibly by increasing production of nitric oxide (NO), which helps blood vessels to dilate and relax.

Go ahead and add any type of stock you want from Chicken, beef or veggie stock, but remember to use only "low-sodium" stock, because this is a fat reducing soup.

At the end of the soup boil and after you give it a taste test, some will find that its very plain tasting and you could be tempted into adding salt, with this I say goo ahead but try to add as little as possible.  One thing you could do id just add more spices and see how that could improve your soup for you. 

Now you do not have to add the spices and herbs that I added here in the video, just add whatever you like. 

But one spice that you should always add is "cumin " for the helps you with the digestion in your system and reduces gas. After-all cabbage does produce a lot of gas and  even if it will not hurt you, it could make you feel a bit uncomfortable, cumin helps break down the gas. 

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!! Attention  !!

Before attempting any diet, you should consulate a Medical Doctor. For I' am just showing
 "How it worked for me"...

It is an easy to follow diet. Although not suitable for lasting weight loss, the Cabbage Soup Diet is a high-fibre, low-fat diet that will help you get into shape fast before you embark on a more sensible long-term diet plan. The cabbage soup is really filler, making sure that the dieter does not get the feeling of starvation or hunger pangs.

Cabbage soup diet is recommended for no more  then 14 days straight. The Soup Diet is very low in protein, complex carbohydrates, vitamins and minerals to continue for a long period of time.

!! Attention !!

Now the cabbage soup diet is not recommended as a long term diet plan, if you have a special occasion coming up, or you simply need to lose weight fast, the Cabbage Soup Diet could well be just what you need. Although really not suitable for long-term weight loss, the Cabbage Soup Diet is a low-fat, high-fibre diet that will help you get into shape fast before you embark on a more considered and sensible long-term eating plan.

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Magic Diet Soup - Fat Burner # 3

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Green Olive Pasta - Lazy Man Recipe

Green Olive Pasta - Lazy Man Recipe

I have been making this green olive pasta for a very long time and it is always a crowd pleasure it is so easy to make that I debated if I wanted to make a video on it.  Something’s you may think that something so easy like this would not taste good because of its simple ingredients, but it turns out awesome every time I make it.

The green olives gives it that tartness to the dish while the smoothness of the olive oil comes through to give it an outstanding  pasta dish that your Friends and Family will love. Go ahead and try it with different types of olive or  even add  black olives if you would like it a bit more mild tasting. Don’t forget the parmesan cheese.

Let me know how yours turned out.  

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Recipe; 

1/2 Package of  Spaghetti or Penne Pasta

1/2 Cup - Green olives

1/4 Cup - Unsalted butter

1/2 Cup. - Med. onion

1/4 Cup - Olive oil

1 to 2 Cloves - Garlic 

1 1/2 Tsp.- Dry parsley or fresh 

Salt and pepper to taste. 

Alternatives/ Options;  

Black olives 

Green onions
Oregano 

Basil 

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Here I'am using about 1/2 of a medium onion and I diced it as small as possible, but you can keep it a bit larger if you like a crunch in your sauce.  

Also I l sauteed the onions in the butter for a few minutes  to bring out the sweetness in the sauce. If you want try it with green onions and see how that turns out for you. 

As for me green olives is the way to go because the tartness goes perfect with the smoothness of the olive oil, but if you want,try it with black olives or even you can go as far as adding capers or a combination of both. 

Hey, what can I say that this dish is so diversified that you can almost having a different variety for every day of the week. 

Remember to not over cook the olives for you want them hot enough to just release there oils into the sauce, but not to dry them out. When you add the them then I would not cook them longer then a minute or so. 

When adding salt, please keep in mind that the green olives have already salt in them and I would taste the sauce at this point before adding more salt. 

Add your olive oil only when you have finished the cooking process. For we do not want to cook the oil, just get it warmed up. By overheating the oil then it loses it's natural flavor and loses it's good properties that are good for you. The pan should be hot enough to heat it when you turn the heat off. 

I always recommend not to strain your pasta over running water for it loses it's starches that help make your sauce more think and flavorful. Use a pasta   ladle and let the pasta drain from it, in this way you will still get some starch on it and it will make your sauce more juicy and tasty. 

Let me know how yours turned out. 

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Green Olive Pasta - Lazy Man Recipe

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Veggie Sushi Rolls - Weight Control - Magic Plan

Veggie Sushi  Rolls - Weight Control  - Magic Plan

I just love the taste of fresh veggies, especially when it is raw and there is no cooking process going on.  When you eat any plant or root completely raw it has a  detoxifying on your system  and helps cleanup your digestive track and that’s all good.

I try to eat raw veggie at least twice a week, but to just pick up a carrot and munch on it is not my style. I like it to have some taste and a tasty tang to enjoy it, that’s why I always make a pesto to go with it, and boy !!  there you go an awesome late night dinner or snack. Go ahead make a few  and  try it for a couple of days and see if it does not change your well being.

I ‘am sure that once you go raw, you will keep it up to lose the weight or to just get something good for your heath.

Try it and please make some comments on your progress on the recipe.  

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Recipe; 

1/2 Lg. - Zucchini
1/2 Med. - Carrot
1/4 Med. - Cucumber
1/2 Med. - Any apple
2  Stems. - Green onion.
A few stems of parsley

Pesto;
1/2 Med. - Avocado
1/4 Cup - Sunflower seeds
1 Clove - Fresh garlic
1/3 Med. Juice of a lemon
1 Tsp. - Olive oil
1 Tsp. - Vinegar

Options; 
1 Whole juice of a lime
1/4 Cup - Walnuts
1/4 Cup - Pine nuts

Salt and pepper to taste.

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Try and make sure that all the veggies are as fresh as possible for only in that way will you get that awesome taste of freshness. Try it with lime and go ahead and change the seed to about anything you like. 

I like to do almost all my  cutting/slicing  by hand for that's the way my Momma taught me. Now here to slice the zucchini I just used a very long and sharp knife, but you can use a slicing contraption if it will make your life a bit easier. 

  

Remember that practice makes perfect, so go ahead and try it by hand, you just might surprise yourself. 

Spread as much of the pesto as you want, but keep one side of the sliced zucchini clean in order to keep the end clean  when you roll it, so it will not spread out and make a mess. Also if you really do not want all the fuss with making the pesto, then try it with just mayo with a dash of lemon or lime, it will be all good. 

Now move the zucchini over the veggies and tuck it around the middle of the slice. If you find that the zucchini starts to crack then remember that its all good and don't worry, but on the next one try to get the slices more thin and this will prevent it from happening. 

Now wrap the other end with the clean part and flip it over and add the toothpick to hold it all together. Remember to keep it as tight as possible but not to have the pesto spread out.
If you find the the outer zucchini wrap is a little dry for you liking, then I would recommend you to brush light coating of olive oil on it and that will soften it up.  

There you go, your "Mother would be proud". Try it at your next gathering and see how happy your Friends and Family will be. 

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Veggie Sushi  Rolls - Weight Control   

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Tuscany Salad - Weight Control -- Magic Diet

Tuscany  Salad  - Weight Control  -- Magic Diet

This Tuscan recipe is so easy and fast that I was thinking that it was too simple for a video. Everything is so fresh and the taste from the olive oil blended with the veggies just makes it perfect with the marinated bread.

I made the Tuscany salad with a hearty rye bread that still holds its texture as it absorbs the liquid, thus giving it a great taste.  

I hope that you enjoy this and give it a try, also please let me know if you made any changes to it.

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Recipe; 

3 thick slices of any hearty bread.

2 med.         -  Tomatoes
1/2 lg.          -  Cucumber
1/2 med       -  Lime juice
2 tbsp.         -  Olive oil
1/2 tbsp.      -  Sugar
1/2 med.      -  Onion
1/3 cup         - Capers
1/2 cup         -  Fresh parsley
1/4 cup         -  Green or black olives
1 tbsp.          -  Vinegar


Salt and pepper to taste.



For more information please see the video below.

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Here I'm using a hearty thick country rye bread that has a texture that can absorb the liquids and still not give you a soggy bread but a smooth marinated taste. 

Try it with day-old bread or really any type you want, just remember to toast it or put it under the oven grill until golden brown.

The cucumber is just perfect for this recipe, the mild fresh taste just goes perfect with the other veggies and the marinated oil. 

Slice the tomatoes in wedges so it becomes nice bite-size pieces, but try it your way and see what pleases you best. After all, it's your salad. 

By not cutting up the parsley you will get a more of a fresh taste in every bite and it will make it more of all-round natural taste. I would advise using only fresh parsley.  

Finish it off with lime or lemon, whatever you use with complete this recipe  your way. 

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Tuscany  Salad  - Weight Control  -- Magic Diet

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