Monthly Archives: January 2012

Oatmeal Cookies

Enjoy the  rich flavor of oats in this delicious and nutritious oatmeal cookie

Watch Chef Debee making Oatmeal Cookies on YouTube

Bake:  350 degrees   Time:  12-15 minutes


1 stick butter softened
3/4 cup honey
1/4 cup molasses
2 eggs
1 teaspoon vanilla
1/2 cup whole wheat flour
1/2 cup unbleached flour
2 tablespoons flax seed meal
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups rolled oats
1 cup raisins/craisins


1.  In large bowl, beat by hand,  butter, honey, molasses, eggs and vanilla until smooth
2.  In small bowl, combine flours, flax meal, cinnamon, soda, salt and nutmeg and whisk together
3.  Add flour mixture to above  liquid mixture and stir well
4.  Add the oatmeal and stir well; add the craisins/raisins
5.  Spoon onto lightly greased cookie sheets and bake in pre-heated 350 degree oven for 12-15 minutes

Herb ‘n Potato Soup

Taste the fresh herbs of Parsley, Rosemary and Thyme as you dip your spoon into a bowl of home made Herb ‘n Potato Soup

Watch Chef Debee making Potato Soup on YouTube


2 1/2 pounds potatoes diced (peeled is optional)
Water to cover potatoes
1/2 cup parsley freshly chopped
1 sprig of Rosemary fresh
3 sprigs of Thyme fresh
1 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves diced
1 1/2 cups evaporated can milk
1 1/2 cups milk (2%)


1.  Put diced potatoes (skins on or off) into a 6 quart saucepan and add water enough to just cover potatoes
2.  Add the parsley, rosemary, thyme, garlic and salt and pepper and bring to a boil
3.  Cover and simmer 25 minutes until potatoes are very soft
4.  In a medium saucepan, add the evaporated milk and the regular milk and bring to a scalding temperature of 180 degrees
5.  Let milk set off burner until needed
6.  When potatoes are cooked soft, remove the rosemary and thyme stems and take a masher and gently mash some of the potatoes
7.  Now the soup is ready to add the milk that has be scalded by first taking a spoon and remove top fat layer off the milk mixture
before pouring it  into the soup
8.  Put soup onto heat again and bring to a slight boil with cover off for another 5-7 minutes

* Remember the scalding breaks down the Protein, thus killing the enzymes and makes a thinner liquid
* Evaporated milk has 60% of its water removed so it is richer in flavor which adds more richness to this soup
* If you want to thicken soup, add 2 tablespoons potato starch to 4 tablespoons water and stir till blended, then slowly add some
into the soup, stirring well

My Mom’s Red Sauce

Watch Chef Debee making Red Sauce on YouTube

Enjoy this homemade spaghetti sauce that you can freeze afterwards in quart sizes and always have that homemade flavor every time you cook a box of pasta


6 Italian sausage links (cut into 2-3 pieces)
3 bay leaves
2 large onions chopped
3/4 red wine of choice (including sherry or Marsala)
1 can  (28 ounce) tomato puree
2 cans (28 ounces) tomatoes crushed
1 can (16 ounce) tomato paste
2 1/4 cans (28 ounce) water
5 tablespoons basil crushed
3 tablespoons oregano crushed
2 tablespoons parsley crushed
2 teaspoons salt
1 teaspoon pepper
2-3 good dashes cinnamon
2-3 dashes nutmeg
cayenne if desired

2 pounds Ground Beef (90% lean)
2 eggs
1 cup Pecorino/Romano grated cheese
1/4 cup Panko bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons onion powder
3 tablespoons parsley crushed
4 tablespoons basil crushed
2 tablespoons oregano crushed


1.  In large saucepan, add 4 tablespoons olive oil and heat on medium-high and add the cut
sausage links and bay leaves and brown until golden, about 5 minutes
2.  Add chopped onion and wine and cover simmering 45-60 minutes until onions are melted
3.  Add the basil, parsley, and oregano and simmer the last 5 minutes
4.  Add all the cans of tomatoes, puree and paste and water
5.  Add salt and pepper and cinnamon and bring to a boil and then add the meatballs, one at
a time.
6.  Simmer pot with lid partially off for about 2 hours

1.  Combine all ingredients except meat and mix altogether
2.  Add the meat and mix well with hands
3.  Form into about 25 balls

* My mom never used oregano and maybe not the quantity of herbs that I use and we never use sugar

Chestnuts Roasting ‘In My Oven’

Remember the song, “Chestnuts Roasting on an Open Fire”…well now you can do this in your own oven and feel and taste the warm memories of a New York City winter night outing

Watch Chef Debee Roasting Chestnuts on YouTube

Bake:  425 degrees   Time:  15 minutes


24 Italian Chestnuts
pinch of salt


1.  Wash Chestnuts well
2.  Slice the whole top of the rounded side on each chestnut
3.  Place in saucepan and cover with water and a large pinch of salt
4.  Bring to just a boil uncovered and remove chestnuts from water immediately
5.  Put them into a square 9″ metal baking pan
6.  Bake in pre-heated 425 degree oven for 15 minutes
7.  Place in shallow bowl and cover with towel for another 15 minutes
8.  Peel the shells off easily

**saw this on a youtube video