Memorable Food Dishes with Chef Debee

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

Ingredients

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%)

Directions

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

Ingredients

Sauce
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

Meatballs
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

Directions

Sauce
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

Meatballs
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

Ingredients

24 Italian Chestnuts
water
pinch of salt

Directions

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

Squash Muffins

A sweet and healthy way to get vegetables into your children’s lunch box

Watch Chef Debee making Squash Muffins on YouTube

Bake: 375 degrees Time: 20 minutes

Ingredients

1 cup winter squash or sweet potato cooked & mashed
1/2 cup honey
1/4 cup molasses
1 stick butter softened
1 egg
1 3/4 cups flour (use half whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts broken pieces (or pecans)

Directions

1. Cream butter, honey, and molasses
2. Add egg and squash and blend well
3. Whisk together in a separate bowl, the flour, salt and soda and then add to above mixture, stirring well
4. Grease a muffin tin and fill each one with batter and then lay top with chunks of nuts and just lightly stir in with tip of knife
5. Bake in pre-heated 375 degree oven for 20 minutes or until cake tester comes out clean and dry

Artichoke Casserole

Artichoke Casserole

Enjoy a sweet & savory mouthful as you take a fork into this awesome twist on artichoke hearts

Watch Chef Debee making Artichoke Casserole on YouTube

Bake: 350 degrees Time: 30-40 minutes

Ingredients

2 packages (10 ounce) artichoke hearts frozen & thawed

2 cups bread crumbs seasoned

1 1//2 cups Pecorino/Romano cheese grated

4 cloves garlic chopped

2 teaspoons basil crushed

1 teaspoon oregano crushed

2 teaspoons parsley crushed

1/4 teaspoon black pepper

1/2 cup oil

Directions

1. For more flavor, saute garlic in olive oil or butter

2. Mix together the seasoned bread crumbs, extra herbs, grated cheese, garlic

3. Add the oil to the bread crumbs enough to absorb the oil as you may need more

4. Be sure the artichoke hearts are totally thawed and cut the bigger hearts into bite-size

5. Butter a 2 quart casserole and lay 1 pkg. of hearts on bottom, salt, then sprinkle half

of bread crumb mixture; Repeat layers again and then dribble enough olive oil across top

6. Bake covered in pre-heated 350 degree oven for 30-40 minutes or until golden brown

* Panko bread crumbs can be used if desired; but they may take more oil due to their less absorption ability; and they cook crunchy in this dish, which will give it a totally different texture than the original seasoned crumbs

Bread Stuffing/Dressing

Bread Stuffing/Dressing

Make your Thanksgiving dinner (or any other dinner) special with a simple, vegetarian style Bread Stuffing

Watch Chef Debee making Bread Stuffing/Dressing on YouTube

Bake : 350 degrees Time: 30-40 minutes

Ingredients

1 package dried cubed bread

2 cups onion chopped

2 cups celery chopped

1 apple chopped

1 stick butter

1 tablespoon sage freshly chopped

1 tablespoon rosemary freshly chopped

1 tablespoon thyme freshly chopped

2-3 cups chicken stock

1/4 cup sherry (optional)

Directions

1. Melt butter in a large skillet and add the chopped onion, celery, apple, and sherry if desired, and simmer 15 minutes uncovered

2. Add above mixture to the dried bread cubes and stir until they are all moist

3. Pour chicken stock over mixture until it is completely wet and the cubes are somewhat absorbed with the stock

4. Place in a buttered 9×13 glass baking dish and bake in pre-heated 350 degree oven for 30-40 minutes—-You can cover the first 20 minutes and then uncover the remainder of the time until it is slightly golden brown

Sliced Potato Cheese Casserole

Watch Chef Debee Making Sliced Potato Cheese Casserole on YouTube

Bake: 500 degrees Time: 25-30 minutes

Ingredients

6-8 medium potatoes sliced thinly
6 tablespoons butter melted
1/2 teaspoon salt
pepper to taste
6 tablespoons Pecorino/Romano cheese grated
2 cups swiss cheese shredded

Directions

1. Butter a 9 x 13″ baking dish
2. With skins on potatoes, slice thinly on a mandolin
3. Start layering the potatoes in rows overlapping each slice until you are close to top of dish
4. Pour the melted butter over potatoes
5. sprinkle salt and pepper
6. Bake in pre-heated 500 degree oven for 25-30 minutes until golden brown
7. Take out of oven and cover top with the combined swiss cheese and pec/rom cheese
8. Put back in oven for 2-3 minutes till melted

Spaetzle with Green Beans OR Mushrooms/Shallots

Tonight you decide to make it a German Dish or an Italian Dish with this quick and versatile Spaetzle
Recipe

Watch Chef Debee making Spaetzle with Green Beans OR Mushrooms/Shallots on YouTube

Ingredients

Spaetzle
1 heaping cup flour
3 eggs
salt (to taste)
pepper (to taste)

German Dish
2 cups sliced Petite Baby Bella Mushrooms
3 small shallots diced
1 tablespoon olive oil
2 tablespoons butter

Italian Dish
1 1/2 cups split green beans
1 teaspoon crushed basil
2 tablespoons olive oil
salt (to taste)
pepper (to taste)
Pecorino-Romano grated cheese sprinkled on top

Directions

Spaetzle
1. In a medium bowl, mix together eggs, salt, pepper, and flour until a semi-thick texture is formed
so it will roll off a spoon
2. With large spoon, scoop up some of the mixture and drop gently over lightly boiling, salted,
water being careful not to splash yourself, begin to let it roll off the spoon
3. Take a knife and cut off pieces as they drop into the boiling water, again be careful
4. As spaetzle come to the top, carefully remove with a fenestrated spoon into a large pasta bowl

German Dish
1. Add oil and butter to skillet on medium-high heat and put the sliced mushrooms and the diced
shallots into pan and cook about five minutes or until softened and transparent
2. Add the cooked Spaetzle together with above mixture and put into a serving bowl and enjoy
it as a side with any meat dish

Italian Dish
1. Cook green beans in water till tender
2. Drain water and add the olive oil and basil
3. Add the cooked Spaetzle together with the beans and put into a serving bowl, sprinkled with
the Pecorino-Romano grated cheese and serve as a side with any kind of meat dish (goes
well with chicken)

Roasted Red Pepper Salad

Enjoy a refreshing and colorful side dish using Roasted Red Peppers and black olives

Watch Chef Debee making Roasted Red Pepper Salad on YouTube

Ingredients

1 jar (34 ounce) Roasted Red Peppers in water
1 can large black olives
8 cloves garlic thinly sliced
1/4 cup extra-virgin olive oil
2 teaspoons crushed oregano
salt (to taste)
black pepper (to taste)

Directions

1. Thinly slice all garlic into a medium size bowl. Add the oregano and oil, salt & pepper
2. Lay out paper towels and put the wet peppers on top and dry them well and very gently being sure
to absorb all the water out of the peppers (allowing for the oil to get absorbed into the pepper)
3. Slice peppers into sections and put into above bowl and lightly stir together
4. Slice each olive into round slices (about 3 in each) using about 1/2-3/4 can
5. Cover with lid and store in the refrigerator up to a week

Whole Wheat and Flax Sweet Potato Gnocchi

Watch Chef Debee making Whole Wheat and Flax Sweet Potato Gnocchi on YouTube

For the family that is on the go and wants to live and eat healthy; here is a rich in nutrition, chewy in texture, and mouth watering flavor for your whole family to enjoy.

Ingredients

2 medium size sweet potatoes mashed (2 cups)
2 cup organic whole wheat flour
2 cup organic unbleached flour
2 tablespoons organic flax meal
1 teaspoon salt
1 organic egg
1/3 cup basil pesto (home made with NO grated Pecorino-Romano cheese))

Directions

1. Boil the sweet potatoes in covered pan of water for 45 minutes or until knife comes out easily
2. Cool and remove skins and then mash with a potato masher tool
3. Be sure it is cooled completely before using
4. Combine the flours, salt and the flax in separate small bowl
5. In large bowl, combine the mashed sweet potatoes, egg, and basil pesto
6. Begin to add the flour mixture while stirring altogether and then turn over to bread board and
continue to incorporate all the flour mixture using your hands, adding extra flour if needed
7. Let it rest 5 minutes after formed into a small roll
8. Cut off small sections and roll into long logs about the diameter of a finger and with a floured knife
cut them into 1″ pieces, lightly flouring them and shake off as you lay them on a cookie sheet
9. You may now freeze them for 90 minutes and remove them to an airtight bag for later use OR
10. You may drop them gently into oiled, salted boiling water and when they come to the top,
they are ready to be gently scooped out using a large fenestrated utensil
11. You can serve them with pasta sauce or just olive oil and garlic butter; and even add
some cooked cut green beans to give it another dimension and don’t forget to sprinkle top with some Pec-Rom cheese