Well, I have not really posted anything since being back in America, other than my husband’s birthday cake. It is time to get back to it, and work on the healthy cooking I was enjoying so much in Korea!
Jeremy is on Phase 2 of the Omnitrition Drops right now. This is the HCG diet that I was on in January. He is doing amazing and has lost 20 lbs in 10 days, and is still loosing! I will be starting again as soon as we have the money to buy another bottle of drops for me. I have been cooking the food for two weeks now, and struggling to be creative. I have done meatloaf, burgers, chicken 5 ways from Sunday.
Since I am not on the diet, I am struggling to stick to the meals, as I am craving bread, pasta and potatoes. I have been making some flat bread and tortillas for my tacos, but seem to grab chips or soda every once in a while.
For several days I have been craving spaghetti. I realize that is something I miss from Korea, as I won’t buy store bought tomato sauce anymore. I used to make it often for different pastas such as spaghetti or lasagna. This week I bought some tomatoes and the second I got htem out of the bag to put them in my fridge, I realized that they were either bruised from the bag, or just over ripe when I chose them. I knew they needed to go into my simple yet beloved sauce! I like to make this with fire roasted bell peppers, but since they are not allowed on phase 2 of the eating plan, I left them out for more tomatoes.
First, I put an x shaped slit in the bottom of five tomatoes.
I boiled them for up to one minute until the slit loosened and started peeling. Then I put them in a bowl of ice cold water to cool off and quit cooking. I then peeled the tomatoes (the skin comes right off), and cut the tomatoes into slices. I put them in a crock pot on high. I then diced up the onion into bigger chunks, and added them to the pot. I diced up the garlic and threw it in. I put the lid on and let this cook for 4 hours. When it started cooking down, and getting a little thicker, I added 1 small can of hunts tomato paste. After it cooked for another half hour, I scooped 2 cups into my food processor. I added the spinach in, and blended it together. I added this mixture back into the pot, and added the spices and seasonings to taste. I put this back into the crock pot to get it back up to temperature, and added 24 meatballs. I let this cook for a half hour.
I began by blending up 2 wasa crackers, 2 cloves of garlic, and 1/4 of an onion in the food processor. Then to blend, I added 1 lb of meat, and seasoning, and pureed for another 30 seconds.
Next I weighed out about 40 meat balls from this mix, each 1/2 an oz in weight. I cooked them in a pan with about 1/4 inch of water, stirring when needed to cook all the way through. When I took them out of the pan, they went into a bowl that was lined with paper towels to collect any remaining grease that was on the surface. When the sauce was ready, I put 24 into the sauce to cook for another half an hour (and lend flavor to the sauce), and the rest in the freezer for another day.
Now for the easiest part! (Well sort of).
The hard part of this was locating the one ingredient…Daikon Radish. I had to go to a gourmet grocery store and pay 1.89/lb for the radish, which was over 2 lbs.
Today I peeled the radish, and then pulled out my mandolin. I have a $10 one from Walmart, but it had the perfect attachment for spaghetti noodles. I used it to slice over half of the radish into thin ribbons.
Next I boiled water. The directions I was given said to gently boil for 5-7 minutes. I set my timer for five minutes, but after three minutes, the texture resembled noodles and I tasted them. The texture was good for noodles as well. So after three minutes I drained the radish from it’s water and assembled my plate.
To get a proper HCG phase 2 plate, I put 2 oz. of noodles, and 2 oz. of sauce. Then I added 8 meatballs on top.
This is my all time favorite HCG recipe at the moment! I have not had one I like more, which is mostly because I LOVE Pasta, and sincerely miss it!
5 large tomatoes
1/2 of a walla walla sweet onion (or one large onion)
4 cloves of garlic
2 cups of spinach
basil, parsley, salt to taste
splash of apple cider vinegar to taste
A few splashes of Franks Red Hot sauce (original)
6 oz Hunts tomato paste
1 large daikon radish
1 lb ground beef
1/4 walla walla sweet (half a large onion)
2 cloves of garlic
2 tablespoons Sumac seasoning (1 tablespoon sumac, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked hot paprika, 1/2 teaspoon tumeric, 1/8 teaspoon salt) I make this mix myself. (This is optional, season meatballs however you like)
1 food scale
2 wasa crackers (I used lite rye)