Thursday, March 18, 2010

March 8, 2010 - Mama’s Kitchen

Newsletter - March 8, 2010 - Mama's Kitchen

Greetings to all the great men and women, who love to cook, pretend to
cook, or just hate cooking but do it to survive. I say "March On," no
pun intended, whomever you are! One thing is sure; we are going to
find a way to eat.

Maybe you are a restaurant person, or fast-food junkie, who would just
rather have someone else do the cooking. We all have our talents,
some of which that do not lend to the love of cooking.

One such lady came by my book signing booth and told me that she
didn't cook. She had three children ranging from early teens down to
middle age, all of which did not look emaciated. "Oh, you poor
children," I replied, "your mom doesn't cook." They all chuckled, and
then I proceeded to continue this conversation. "How do you feed
these children?" I asked. "Oh," she replied, "we just pick up some
fast food, or I usually just throw something together." The kids all
nodded, and smiled.

She went on to say, "You know, my mom really didn't like anyone
messing around in her kitchen, so I never learned". "I can
sympathize, I said, "but I definitely cannot empathize."

I went on to tell her that my best memories growing up were the smells
erupting from my mom's kitchen. The smell of pasta sauce cooking every
Sunday morning would promise a delicious afternoon dinner. Or coming
home from school and the smell of yeast filling the kitchen would
quickly let me know homemade bread was in the oven. The late night
cookies, muffins, and streusels my dad craved, were all the things
produced in my mom's kitchen, as well as etched in my heart.

I went on to tell her that my mother, too, did not have a cooking
mentor. Her mother, my grandmother, Rosalia, was a frail little woman
that was mostly ill all her life. She only made "survival" food for
her large family; pots of soups and stews along with baking bread and
the necessities. When my mom married, going out to the restaurant for
a meal was very rare, as money would not provide for it. Since she
had no teacher, she volunteered to help a lady, mom called, "Miss Mary
the cook." This lady cooked for the Italian weddings, and always
welcomed help. It was in this setting that my mom learned to cook.
She was not paid monetarily, but far more in valuable experience. She
was not only blessed, but of course her family as well.

I can't say that my mother had patients when it came to letting us in
her kitchen, but she did it anyway so that we would not have to repeat
her experience. I was so glad she did.

I encouraged the young women, that even if it wasn't her fondest thing
to do, to give cooking a try and make some memories for her children.
Some suggestions were joining a cooking class, purchasing cooking
videos, or finding a mentor that she could glean from once or twice a
week. And of course, I offered her one or both of my cookbooks, which
are easily read and the recipes simple and laid out. After more
encouragement, she decided to buy both books, all depending on my
e-mail help if she got "stuck."

It was sometime later at another book signing that we again met.
"How's the cooking coming?" I asked.
She said she loved the cookbooks and that she was actually involving
her children in making some of the recipes. I was so elated to hear
her testimony, that I got up from my chair and hugged her.

I don't think there is a one of us that doesn't have a memory of our
mother or grandmother's kitchen; the smells of grandeur, sights of the
platter of cookies, or the feel of the warm roll in our hand. It's
the fabric that binds us together, the place of refuge, love and
nourishment....Mama's kitchen.

How about surprising your family tonight with a piece of warm buttered
banana bread? This is a recipe I have perfected for my next cookbook,
Rosalie Celebrates Family. Can't you smell it now?

God bless,
Rosalie

BEST BANANA BREAD - March 18, 2010

BEST BANANA BREAD - March 18, 2010

NOTE: This bread is right out of Mama's kitchen; moist and full of
flavor, and it will please the whole family. Another benefit is the
sweet odor that will fill the kitchen of freshly baked delights. You
will make this recipe for generations.

2 tablespoons melted butter
flour for dusting

½ cup butter
1 cup sugar

2 eggs
3 ripe large bananas, mashed
1/3 cup sour cream

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

1 teaspoon vanilla
½ cup pecans, coarsely chopped

1.Preheat oven to 350 degrees. Butter and flour a 9-inch by 5-inch
loaf pan. In large bowl, using an electric mixer, cream the butter
and sugar until light and fluffy.

2.Beat in the eggs and add the mashed bananas; stir in the sour cream.

3.Combine the flour, baking soda, baking powder and salt. Stir into
the banana mixture just until moistened. (Do not over mix). Gently
fold in the vanilla and pecans.

4. Pour batter into the buttered loaf pan and bake for 1 hour, or
until toothpick comes out clean. Cool bread in pan for 10 minutes.
Remove from pan and frost top with Banana Butter Cream Frosting if
desired. Serves 6 to 8.

BANANA BUTTER CREAM FROSTING - March 18, 2010

March 18 - 2010 -Banana Butter Cream Frosting (10 minutes)

NOTE: This is a great frosting for Best Banana Bread recipe. The sweet
cream makes the frosting very light and delicious. Add chopped nuts
for garnish.

4 tablespoons butter, softened
2 cups sifted powdered sugar
3 to 4 tablespoons cream, or half and half

1 teaspoon vanilla extract
1/2 teaspoon almond extract
½ teaspoon banana extract, (optional)

½ cup pecans, chopped coarsely (optional)

1. Cream butter at medium speed with an electric mixer; gradually add
sugar, beating until light and fluffy. Add cream a little at a time
and beat until spreading consistency. Add more liquid if be needed.
Add the extracts.

2. Spread frosting over baked banana bread. Spread chopped nuts over
frosting if desired.
Yields 3 cups.

Wednesday, March 3, 2010

BEEF STUFFED PEPPERS - March 3, 2010

Beef-Stuffed Peppers- March 3, 2010

NOTE: These peppers are steeped in a savory tomato sauce making them
very tender and delicious. Served over a bed of rice, this dish is a
meal in itself. Even if you don't like green peppers, after tasting
these you may very well change your mind. For a healthier pepper, try
stuffing them using ground white turkey instead.

4 medium peppers, green or mixed yellow and red

1 pound ground chuck
¼ cup plain bread crumbs
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
2 tablespoons fresh curly parsley, chopped
2 eggs
1 teaspoon salt
¼ teaspoon ground black pepper

1/3 cup mild olive oil

½ to 3/4 cup celery, chopped small
½ onion, chopped small

1 (15-ounce) can diced tomatoes, juice included
1 teaspoon sugar
½ teaspoon dried basil leaves
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup Kitchens Basics low-sodium chicken stock

1 (15-ounce) can tomato sauce

3 cups Minute Rice, prepared
parsley sprigs

1. Preheat oven to 350 degrees. Core peppers and cut each one in
half. Remove seeds and ribs. Wash the peppers and set aside.

2. Mix the ground chuck, bread crumbs, cheese, garlic, parsley, eggs,
salt, and pepper. Divide filling between the peppers, filling each
half.

3. In large skillet over medium heat, brown the filled peppers in
oil, turning once to brown, about 3 minutes on each side, being
careful to keep filling intact. If all the peppers do not fit on the
first browning, divide them until all are browned. Place peppers in a
large deep baking dish; set aside.

4. Using the same skillet, brown the celery and onion until slightly
golden, about 4 to 5 minutes, adding more oil if needed. Add the
tomatoes, sugar, basil, salt and pepper. Simmer about 5 minutes. Add
the chicken stock; stir until blended. Remove from heat and pour
sauce over peppers in baking dish.

5. Cover with foil and bake 30 to 40 minutes, or until sauce is
bubbly and thick. Prepare rice according to package directions.
Remove peppers when hot and bubbly and arrange over the rice on a
large platter. Garnish with parsley sprigs. Serves 8.

Lion or Lamb - March 3, 2101

March 3, 2010 - LION or LAMB

Greetings and Happy March!

It has been said, "Time flies when you're having fun." Well, time is
definitely flying since March is already here and our Christmas lights
still remain on the roof top. This of course is my husband, Bill's
doing, since he puts up 50,000 lights every year.

It is said that the month of March 'comes in like a lion, out like a
lamb'. But in my Italian family, my dad always said it was the
opposite. This was because my sister Josephine, who was always quiet,
well-mannered, laid-back and soft-spoken, was born on March 1...the
Lamb. While me, Rosalie, who my mother said was born running, and
very much hyperactive, was born on March 30...the Lion. And to my
dad's conclusion, I must say, he was right.

Loving and living life to the fullest has always been my philosophy.
Life is just too short to be negative, pessimistic, fearful, and
always feeling short-changed. (And, I must say, my sister Josephine
feels the same.) So I say, "Join the gym!" Did you know that
exercise not only helps the heart but it does wonders for your mind
and outlook? Just when you feel like beating up on your husband,
kids, the next door neighbor's dog, or even the mail man, you realize
that today is Zumba day at the gym and you can jump around for an hour
to the Latin music. Or choose from Spinning, Step and Toning,
Pilates/Yoga. Some days, I do two classes.

Can't afford the gym? Walk, walk, walk. Buy a good pair of sneakers,
and walk the dog, yourself, the kids, or anyone in the neighbor who
cares to join you. The bottom line is…move it!

The same goes for our lives. Use the talents the Good Lord gave you,
and see how your life will unfold; not only to satisfy you, but to be
a blessing to everyone around you. My motto for this year is
still…"Get up, Dress up, Show up!" There are so many more things we
can do, and sadly because we only have this one life, we then have to
be creative in order to do more of the things we enjoy. If we are
just willing to "show up," you will find more and more people will put
your talents to use, and even be willing to pay you for the service.

I loved the fact that I lost twenty pounds last year, but even more
excited to see that I can keep it off with exercise and healthy
eating. Both of these, at first, were two more things to incorporate
into my already busy life. But now, after doing them for over a year,
they have become a natural part of my lifestyle.

*Exercise: Just do it! Anything is better than nothing. You may
have to start out slowly, but trust me; you will build up to greater
things.

*Healthy Eating: By far, the Mediterranean diet if full of healthy
foods and partly because it doesn't rely on fat-reduced foods high in
refined carbohydrates--like margarine, low-fat crackers, and fat free
cheeses. (See the Article, "A Delicious Way to Dial Back Diabetes") in
the February issue of Reader's Digest. It states that lots of olive
oil, as well as vegetables, whole grains, nuts, fish and poultry are
the healthiest of foods.

In both my cookbooks, *Rosalie Serving Italian,* and *Rosalie Serving
Country,* I advocate the use of olive in everything. I have used it
to fry and cook with, and even use it in most all of my cakes.
Substituting is also very easy. Just the other day, I made my
*Stuffed Green Peppers* with white turkey meat, following the same
recipe as I would have for the ground sirloin. They were delicious!

So, take charge of your life--no one else can. And remember, whether
you are a lamb or a lion, all of us are uniquely designed for such a
time as this. Get busy and don't waste a minute! How about *Stuffed
Green Peppers* on the table tonight?

God bless,
Rosalie