Detox Salad - Weight Control - Magic Plan

Detox Salad  - Weight Control -  Magic Plan 

Well here go again with an awesome salad that is just what we need from time to time.  This salad may not look like it has much but do not let it fool you. This salad comes with a punch when it comes to giving you a lift when you need it and will give you  a cleansing feeling in your body, as it starts to work.

It has just the right combination of nutrients, vitamins and roughage to get the job done in one meal.  Immediately you should feel  and  get a pick-me-up  feeling of well being in a short while for this salad has that effect on people.

Do not think that this salad was taken from the internet, yes there is some like this but and yes a big but, there is a difference with it.  I have actually experimented with this salad with many different ingredients over and over again tell it was perfect. I used my Girlfriend, myself, and friends to try it as a meal and report back to me. The result was awesome on taste and they all said that they found themselves full of energy and all got a great feeling of calm in their body after eating it.

So here it is all ready for you and tested through and through. Please let me know how it worked for you.

Now, what do the experts say "why" this works?

World’s Healthiest Foods Sector reports that cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage, watercress, and mustard greens) are said to be detoxifying because they provide support for the immune system, inflammatory system, hormonal system, detoxification system, and antioxidant system  

These vegetables contain a wide variety of vitamins and minerals as well as phytonutrients. For example, one such group of phytonutrients found in cruciferous vegetables are called glucosinolates. Glucosinolates are thought to have anti-cancer properties in a variety of research studies. The world’s healthiest Foods also suggest consuming 3 servings of cruciferous vegetables each week for maximum benefit.

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Recipe;

1 Med. - Head  Broccoli 

1/2  - Leek 

1 Lg. - Carrot 

1/2 Cup - Corn

1/4 Cup - Parsley 

1/2 Tsp. Sugar 

1/2 Tsp. - Garlic salt. 

1 Tsp. - Sweet paprika powder 

1/4 Cup - Vinegar

1 Tbsp. - Olive oil

1/2  Med. - Juice of a lemon 

3 Tbsp. - Mayo (optional) 

Salt and pepper to taste. 

Toppings 

Sunflower seeds and/or raisins as needed

Mint leaves 

For more information please see the video below; 

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Add all the carrots first to the food processor for because of being harder it will not over chop the broccoli if there were together. 

When the carrots are not cooked and are raw will be low on the GI scale so have as much as you want without the worry. 

I would add the broccoli here in two parts because adding to much will over chop it on the bottom of the processor and have big chunks of it on top and it could turn out not even. 

I used only the pulse setting in order to have more control of the chopping process. 

Add as much as you want of the lemon for this juice pulls all the flavor together and helps digest the broccoli in your system.

If you do add more it will not hurt the salad but it could make it to acidity for some. So taste it as you add a little at a time to be on the safe side. 

Now here comes the mayo and I had to add this because it really makes this dish a nice creamy sauce, but if you are counting calories then just reduce the amount or admit it all together. By not adding it, it will not affect the detoxing factor of the salad. It is just for a more rich taste that is added to this. 

Go ahead and add all the fresh parsley that your heart fancies for it can never have enough for you know it's nature's perfect food and it does wonders for you. 

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Detox Salad  - Weight Control -  Magic Plan

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Polish Potato Pancakes - Placki Kartoflane

Polish Potato Pancakes - Placki Kartoflane

I have to say that this is one of my favorite potatoes dishes from all the others.  Since I came to Poland I had a few of these and it seems that it’s the Countries  main  popular  main treat or dish. It’s served everywhere from the family home to the finer restaurants.

I find that it is really easy to make and so simple, but do not let it fool you, it’s has a taste all on its own and  is really  good and satisfying.  A great dish that this comes with. Is  just  make the pancake a little bigger and just add  some goulash and fold it over and then we are talking about an outstanding dish.

I can find this recipe on almost any restaurant in Poland from the simple small place to a five star. I also found that they  small places  here that just serve this and nothing else on the menu.

Now is it fatting “ you betcha”  it is, but I  will not lie to you that a treat now in then will not hurt you. Please see my article  on this about  Can I Eat Fattening Food Or Fast Food In Order To Lose Weight?

Let me know how yours turned out.

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Recipe

2  Lbs. -  Farmer potatoes

1 - Egg
1 Med. - Onion
1 to 2 Clove - Garlic
1 to 2 - All purpose flour
1 Tbsp. - Dry veggie stock
1/2 to 1 - Black pepper

Salt to taste

Please see video below for further instructions. 


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Its important to remove most of the water but do not use a strainer or any other method to remove it. Like the video shows you, it will remove about 75% of the water  but will still leave enough to keep it moist. 

We want the outside to be crispy and stay moist and flavorful inside.

The heat has to be high enough to cook the potatoes, but if  the heat is to high it will burn the outside and the inside would be raw. The heat should not be higher them set to medium. 

Turn the pancake when the pancake is cooked halfway up and  give it a few more minutes. 

Make your potato large or as small as you want, after all its for you to enjoy. 

One way instead of using paper towels is to place the pancake on a rack in order for it to dry up. I find that when I make a lot that this method works better. 

If you want a real treat then just make it a little bigger and add some goulash  to the center of the pancake and just fold over. A great Polish treat that I know you will enjoy. 

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Polish Potato Pancakes - Placki Kartoflane

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Goulash  Hungarian, My Way

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Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe

Well here we go again with one of my favorite recipes, the awesome spaghetti with meatballs that is infused into a rich and creamy homemade tomato sauce.

I make and use a lot of minced meat and pork in my dishes because they come in many fat contents from the super lean to downright fatty. All this can be used to your liken as per taste and diet. As for me I like to use a medium ground beef for in this way I get the best of two world, light and  full of flavor.

Now do not let this simple recipe fool you for it is really out of the world. The meatballs just good great blended into the tomato sauce and just when you think that it is perfect, then add the parmesan and then talk to me.

I know you will just fall in love with this oldie but great recipe, please let me know how yours turned out or did you add anything extra.

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Recipe;

1 Lbs. - Medium beef

1 Med. - Egg
1 to 2 Gloves - Garlic
1/2 Med. - Onion
1/2 Cup  - Bread crumbs
1 Tbsp. - Parmesan cheese
1 Tbsp. - Dry parsley
1/4 Tsp. - Pepper

Salt to taste.

Options;
1 Tsp. - Soya sauce or HP sauce.

For Baking;
Bake meatballs on lightly oiled tray with a hot oven at 350 F ( 170 C.) for  25 to 30 mins., Turning once.

For more information, please see video below.

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I like to use a medium ground beef for it gives off a better flavor and becomes more moist. Now if you want it more lean or because you are on a diet then I would go all the up to lean beef. 

Make the onions are diced as small as possible so when you roll the meat into a ball nothing will be sticking out and coming out of the meat when you cook it. 

The mixture has to have a consistency that will hold the meat into a ball without it falling apart.  If you find it still a little to moist then add some more breadcrumbs.

Use a soup spoon for scooping up the meat mixture and  in this way you will get a perfect measurement for your Meatball. Of course to can also make them smaller by using a teaspoon, and way you do it it will be awesome. 

Make sure that you let the meatballs simmer in the tomato sauce for at least 20 mins. so the meat can be fully cooked in the inside and let the sauce incorporate into the meat. 

For my homemade "Pasta Tomato Sauce" recipe by Cookingaround.   Please  " Click Here "

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Spaghetti and Meatballs Recipe

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Grandmother's Chicken Pot Pie - Old fashion

Grandmother's Chicken Pot Pie - Old fashion

I remember when my Grandmother made this recipe for me when I was little. I just starred through the oven glass window and my mouth just watered, just could not wait for this dish.

So when it came out bubbly hot, I still had to wait another 20 mins for it to cool down. It was one of the best meals that I remember in my life, for it was done in the old fashion way. Of course she used a variety of only fresh veggies from her garden and I will not tell where she got the chicken from, (now I did not help her on that part). Everything was done from scratch but was it ever good.

I started to help her in the Kitchen from the age of 8 and many nights we cooked into the night to get things ready for the next day because she also cooked for some restaurants for ready-made foods for them to just heat and serve. How I wish that I could return back to those days and tell her how my Love of Cooking started with her. Every time I cook, I know she would be proud.

Anyways please enjoy and let me know how yours turned out.

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Recipe; 

1 Lbs. -  Chicken breast

1 Pkg. - Your favorite frozen Veggies or fresh.
1 Med. - Onion
1 to 2 Tbsp. - Cooking oil
2 to 3 Tbsp. - Butter
1/2 Cup - Whole milk
2 Tbsp. - All purpose flour
1 Cube - Chicken stock
1 Tsp. - Thyme

Salt and Pepper to taste.

Alternatives;

1/3 Cup - Cream instead of milk
Add - 1 Tsp. Rosemary
Add - 1/3 Cup - Corn


For more information, please see Video below. 


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I know, I know that here I was using frozen veggie's. It's because I want this to be a fast and simple dish without all the work of cutting up all the different vegetables. Think about it, you have so many different combinations that you can make this in many ways. 

Of course if you have the time then you can always use the fresh stuff and it will still turn out to be the best pie you ever made. 

When using frozen vegetables it's important to let the water reduce to about around 25 % so your veggies do not become soggy and wet tasting. Also in this way your other  ingredients will blend into your recipe better and give you a better and more full flavor. 

Here I was using skinless chicken breast but there is really no reason why you could not use any part of the chicken. Just remember to remove the skin and  remove all the meat away from the bones.

A good idea is to make a broth out of the chicken bones with some onions, carrots, celery, and  add that to your pie.

I like to make my own pie crust, but if you are pressed for time or you are a little nervous about making it, you can always find it pre-made the the Grocery Store. 

Go ahead and make your life a little easy, but do not tell anyone where the dough came from. 

Here I did the top dough sealing with two different  methods. 

One.  I very lightly pinch the dough edges and then seal them with a fork to get a good seal. 

Two. I roll the bottom dough into the top covering and then just tuck it into a roll. In this way I get a good solid seal that will not split when it bakes. 

Remember to add air holes to the top covering.



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Grandmother's Chicken Pot Pie - Old fashion

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Baked Spicy Potatoes Wedges - Simply The Best

Baked Spicy Potatoes Wedges - Simply The Best

Spicy Potatoes Wedges - Simply The Best

I have a real problem with this recipe because my Girlfriend does not stop to ask for these spicy potatoes as a side dish or just for a snack.  It’s the type of side dish that just goes with everything and you can not just stop at one.  Sometimes  “ I get that look “ at round  late in the evening, “ I  need a snack “ and then it’s off to the kitchen making these wedges. Really do I have a choice.

Of course they are just perfect for any Party as a side, and do not forget how good they go with a picnic or a BBQ,  aweeee just a great hit all the time. Do not take my word, just try them and you will see.

Please let me know how yours turned out and did you add or make any changed to the recipe. 

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Recipe;

2 Lbs. -  Your favorite potatoes.

1/4 or 1/2 Tbsp. - Salt
1 to Tbsp. - Olive oil

Seasoning; 

1/2 Tsp. - Garlic salt
1/2 Tsp. - Paprika
1/2 to 3/4 Tsp. - Cayenne pepper
1 Tsp. - Dry parsley
1 Tbsp. - Olive oil

Salt and pepper to taste.

Options; 
Add 1/3 Tsp. - Ground cumin

For more information, please see video below...


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Here was using a Farmers potatoes that is grown locally that is, for my the best tasting kind of potato. Of course it does take more work because of all the cleaning I have to do, but in the end your extra work will be rewarded. 

Ok "why" did I take off the skins for they are awesome with them on, well my Girlfriend does not like them so really what can I do. But  for me I like them on so I sometimes make a batch for her (smaller) and one for me (big large) hahha ...That will teach her, please do not tell her I wrote this...

Now do not forget to dry them after you washed them for it allows the oil to stick better and you get a more even bake all around. 

How much spice do you add, well how spicy do you want it to become ? Here I am having it as a medium spicy but you can have it the way you want, just add more or as much as you want. After all it's yours to enjoy.

It's important to add all your seasoning when the wedges are hot and make sure the your have stirred or tossed them well to get an even coverage on all the potatoes evenly.

Go ahead and try to eat just one, I dare you...No one can do it...:) 

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Baked Spicy Potatoes Wedges - Simply The Best

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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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