Tuesday, May 31, 2011


two color carrots

yellow squash, eggplant,  zucchini, yellow cherry tomatoes, green peppers, Italian peppers

loving that Forman electric grill

add some onion slices and broccoli

Drizzle olive oil over the vegetables.  Season with salt and pepper.  Add sprigs of fresh herbs.  Grill on medium  on the electric George Forman Outdoor Grill, about 20 minutes (turning once during cooking).  http://www.amazon.com/George-Foreman-GGR50B-Indoor-Outdoor/dp/B00004W499

Remove veggies from grill and drizzle with blueberry vinegar http://carterandcavero.com/  my favorite!!!


AHHHHH fresh basil from the garden.

                                    very few ingredients called for in this very easy quick recipe

                                                             a simple bowl of pesto

                                    in this meal, used as a condiment on a grilled veggie sandwich



2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshley grated Pecorino cheese  (I recommend Veggie Grated Topping by Galaxy Nutritional Foods)  http://www.galaxyfoods.com/galaxy-products/soy-cheese/veggie/veggie-grated-topping/


1.  Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add 1/2 cup of the oil and process until fully incorporated and smooth.  Season with salt and pepper.

2.  IF using immediately, add all the remaining oil and pulse until smooth.  Transfer the pesto to a large serving bowl and mix in the cheese.

3.  IF freezing, add only 1/2 of the oil while mixing, transfer to an air-tight container and drizzle remaining oil over the top.  Freeze for up to 3 months.;  Thaw and stir in the cheese.

Monday, May 30, 2011


a blend of root vegetables


2 Tbsp. Earth Balance
1 onion, thinly sliced
1 tsp. grated fresh ginger
1 tsp. grated garlic
2 Tbsp. arrowroot
1 Tbsp. curry powder
2 1/2 cup bouillon
1/2 tsp. garam masala
Mixture of steamed veggies: I used sweet potatoes, cauliflower, parsnips, carrots plus thawed  frozen peas


1.  Heat 1 Tbsp. of "butter" in a skillet and saute onion slices on low heat until they are brown.
2.  Add garlic and ginger and saute well.
3.  Set aside.
4.  Heat 1 Tbsp. of "butter" in a medium pot.
5.  Put in the flour and saute on low heat.
6.  Add the curry powder and mix well.
7.  Add bouillon little by little, stirring well.
8.  Add onion in the sauce.
9.  Simmer the sauce until thickened.  (at this point throw in the veggies - can also use chicken or beef here IF THAT'S   YOUR THING.
10. Add garam masala at the end.
11. Then I simmer it a little longer and allow the flavors to marry.

This can be served over rice BUT I make it with lots and lots of veggies and serve it as a thick stew.

HINT:  For this dish I rely on Penzey's Spices:  http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Maharajah Curry Powder and
Garam Masala Punjabi Style

Sunday, May 29, 2011




Remember the 2 Hour Rule


Recently a very dear friend of mine kept calling and filling me in on the progress of his soup creation.  He was pleased and I was OH so proud of him and his turkey and vegetable combination.  Since he got started late in the day, he decided it would be for the next day’s meal.  Let those flavors marry!

I did hear from him again the next day.  He had turned the crock pot off and it sat on the counter all through the night.  He proudly told me it was still a bit warm that morning (hmmm can you count the growing bacteria?).  He continued to let it sit out while he went to work.  No worries, it would be fine?

PLEASE PLEASE PLEASE be aware of the 2 hour rule.  I’ve been with more people that seem to be oblivious of this food safety principle.  This is one of the first rules we taught our culinary students.  When you let food out more than two hours YOU NEED to doubt its safety…”when in doubt, throw it out”.

My NEW blog

Happy to find a new blogging site! 

I'm facing many new food challenges.  I've recently relocated  to the land of fried foods (please read my bio), soon will be traveling on the road again (for several weeks)  AND planted a new garden.  The garden is already yielding yellow squash, zucchini and eggplant.  All new and exciting food challenges. 

I'm convinced our bodies NEED good fuel to stay healthy.  It is NOT about denial, I LOVE food, think about it all the time and actually CRAVE good food.  I don't believe in the word DIET...simply NOT necessary. 

Follow my blog as I eat my way through the GREAT foods in life.  I'll be sharing lots of great and yet simple recipes.  I've also posted hundreds of recipes on grouprecipes.com and have a following of over a thousand people.  Look for me listed under "blondeberry".

Feel free to post recipes.  I love experimentation.   Happy eating!  Debbie