SAUTÉED SPINACH with GARLIC

AUGUST 9, 2009 - SAUTÉED SPINACH with GARLIC

NOTE: This dish is very simple and very delicious. Rich in antioxidants and great for weight control.

¼ cup extra virgin olive oil

3 cloves garlic, finely chopped

1 (9-ounce) bag fresh spinach, pre-washed and air-dried

½ teaspoon coarse sea salt or more if desired

¼ teaspoon coarse ground black pepper

Grated Parmesan cheese, optional

1. In a large saucepan, sauté the garlic in olive oil until golden, about 30 seconds. Place the spinach over the olive oil and add the salt and pepper. Heat together about 2 minutes, until the spinach is wilted but still firm. Garnish with Parmesan cheese if desired. Serves 4.

AUGUST 3, 2009 - THE POGO STICK

AUGUST 3, 2009 - THE POGO STICK

 

Country Greetings and Good Day!

Hello everyone! Since my *Rosalie Serving Country* cookbook is now on its way to being printed, I thought a "Country" greeting might be in order. Entering the month of August always makes me feel like Christmas is around the corner. With only two weeks left before school starts, it seems inevitable that time will start flying. So, be sure to think about giving a gift that gives back- a cookbook of course! Just a thought!

Thinking about Christmas, I thought I just might get all my grandchildren an almost forgotten toy--the Pogo Stick. I can remember having one when I was a kid, and jumping myself to death. The kids in my neighborhood also had pogo sticks, and we would have contests to see who could last the longest, or who could jump the most consecutive jumps. Since my younger grandchildren start jumping the minute they step foot in my house, I thought I might just help them along.

It would also be nice to add it to my work-outs, since I get bored walking the dog, or getting on the old elliptical machine. Maybe I could pogo down the road and back, and who knows, I may start a new fad. Can't you just see the headlines? "Cookbook author boiled too many pots of pasta, and is now in therapy….pogo stick jumping!"

A little history on pogo sticks: George Hansburg patented the Pogo Stick in 1919. He said if you had two left feet and couldn't jitterbug, at least you could jump. Doing some research, it seems pogo sticks are still being made and even exported all over the world. Funny, I haven't seen one lately, have you? Oh, well, on to other things.

While we are still enjoying the nice weather here in Missouri, I am hoping it will be as nice in Orlando, Florida, next week, from the 10^th through the 17th. Scott, Jenn, and their children, plus Dana, David, and their two little boys will be joining Bill and me for a week of Disney and four days at Daytona Beach. I call it the last bash before school, schedules, and saddles. Saddles? You, know, Roy Rodgers… "Back in the saddle again?" Vacations are always fun, but I really love them when family members can come along. I may be writing differently two weeks from now….just kidding.

So, what's for supper tonight? How about the best *Stuffed Green Peppers with Tomato Sauce* you have ever had? The recipe is in the new *Rosalie Serving Country* cookbook, and these beef-stuffed peppers are mouth-watering; all cooked up in a savory tomato sauce, and served over a bed of rice. Since the book is not out yet, click on my website,

www.rosalieservingitalian,com and you'll be sure to find the recipe, either on my blog, or with the Weekly Recipe.

Look for me at the Rendezvous Café, 217 S. Main Street, O'Fallon, Missouri, on September 14^th, 2009, from 6:00 PM to 8:30 PM. I will be teaching a "Set the Table Country" cooking class. Some things on the menu: Strawberry Salad, Chicken & Dumplings, Sweet Yeast Rolls, and Bread Pudding with Custard Sauce. $35 per person. Call for reservations: 636-272-8687. This will be a fun class, hope you can come.

Have fun, and let me know if you find a Pogo Stick.

Rosalie

　

　

　

Stuffed Green Peppers

August 3, 2009 -Stuffed Green Peppers

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.

 

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 Canola or mild olive oil

½ 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 minutes. 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.

 

SUNDAY BEST

 JULY 28, 2009 - SUNDAY BEST

Buon giorno and Good Day!

Greetings to all the wonderful fans and faithful supporters of *Rosalie Serving Italian* cookbook. Hope you all are enjoying the great summer days. I must apologize for being a whole week late on a newsletter and recipe. Getting my second book, *Rosalie Serving Country,* off to the printer was no small feat, especially going through every recipe for the last time. This was very time consuming, but hopefully it will be completely perfect when you get your copy. The book should make its debut around the last week in September.

I must report to you all that my weight loss of 23 pounds has held secure at 135 pounds for sometime now. Many have asked the question, "how did you do it, and how are you keeping it off when you love to cook so much?" I wonder this myself, especially since I still cook up a storm. I must say my lifestyle of eating has drastically changed.

I guess the big thing is keeping active. I have read so many times that walking is the best exercise, and I must say it has worked for me. This morning my dog, Cappuccino, and I walked our usual 2 miles at the little park close to my house. The walking trail there is an up and down-hill scenic route, complete with lots of trees, birds and other walkers. It is very pleasant, and I love to go there when I can. If I can't make it to the park, then I use my elliptical bike at home. Working out at least 4 times a week is essential.

Some other tips I can pass along is to eat a lot of fruits and vegetables, very little red meat and lots of fiber. This works out well for me and I can still enjoy my pasta and Italian foods occassionally. I cook up cauliflower, broccoli, zucchini, onions and peppers with extra virgin olive oil, a little garlic and fresh tomatoes, plus Italian seasonings, for a delightful vegetable dish. Almost any vegetable can be sautéed with garlic, olive oil and seasonings for a great side dish.

Sauté chicken breasts in garlic and olive oil for a great entrée, or try the *Stuffed Tilapia*. If you love salads, as I do, you can make a whole meal by using varieties of lettuce, lots of garden vegetables, topping them with sautéed salmon, tuna, grilled chicken or your favorite deli meats. When I get hungry for pasta, I have a smaller portion and still feel very satisfied.

But, I must say, one thing that stays the same in Italian families is the Sunday dinner. This is the *Sunday Best* meal that is meant to celebrate families. There will be no excuses not to eat the savory Red Sauce with Meatballs ladled over penne pasta, the Italian Salad, Homemade Bread, and Modiga Steaks served with Peppermint Sauce. This meal must be eaten with delight, and cook must never hear that you are refraining from her "cooked with love" meal. There are just no excuses! If my mother, Ann Fiorino, were here today, she would say, "Walk all you want through the week, but you better eat my pasta on Sunday."

I can remember as a child lying in bed on Sunday mornings smelling the red sauce simmering and the heavenly aroma of freshly baked loaves of bread as they came out of the oven. I knew mom was in her element, and that afternoon as my brother and sister and their families would gather in, we would again be reminded that some things must never change.

How about preparing a Sunday Best dinner this week-end? If you have the book, *Rosalie Serving Italian,* it is just a memory waiting to be recorded. Just work out a little harder during the week, and take your dog along as you walk, he will love it!

Click on my site for upcoming events, and have a great week,

Rosalie

ROSALIE’S RED SAUCE

JULY 28, 2009 - ROSALIE'S RED SAUCE

NOTE:

This red sauce is the best you'll ever find, and ladled over penne pasta with the big juicy meatballs will be like spending the afternoon in heaven. Be sure to include a big Italian Salad, and some Homemade Italian Bread. Your family will forever have a memory.

1 pound penne pasta

¼ cup olive oil

small onion, chopped

 

1 (15-ounce) can diced tomatoes, juice included

3 teaspoons sugar

1 teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup Kitchen Basics low sodium chicken stock

1 (29-ounce) can tomato sauce

2 (6-ounce) cans tomato paste

 

1 large chicken breast with rib bone

coarse garlic salt with dried parsley

olive oil

2 Italian sausage links

2 to 3 meaty country-style ribs

I recipe Italian Meatballs

freshly grated Parmesan cheese

1. In an 8-quart heavy pot, sauté onion in olive oil until translucent and slightly brown, about 2 minutes. Add the tomatoes and bring to soft boil. Add sugar, basil, salt, pepper, and chicken stock. Cook over medium heat, 6 to 8 minutes. Add tomato sauce, rinsing can with a little water, and add to sauce. Add tomato paste and stir until blended in. Cover and simmer on very low heat.

2. Prepare meat. Rinse chicken breast in cold water; pat dry. Sprinkle breast with garlic salt on both sides. In a large skillet, place the olive oil, and brown the chicken, sausage links, and ribs for 6 to 8 minutes. When all is browned, add the meat to the sauce, continuing to stir occasionally to avoid sticking.

3. Prepare the meatballs and brown lightly in olive oil; add to the sauce. It will appear that this is too much meat for the sauce, but it will all cook together and the sauce will thin out.  Bring sauce and meat to gentle boil, stirring often to prevent sticking. Reduce heat to gentle simmer; cover and cook 1 hour. (Add 1/4 to 1/2 cup water if still too thick).

4. When sauce is completed, remove chicken, sausage, and ribs. Cut in small pieces and return to sauce. Boil pasta al dente, according to package directions. Drain quickly so pasta will not be dry. Place in large pasta bowl and cover with sauce. Garnish with freshly ground coarse black pepper and freshly grated Parmesan cheese. Serves 6 to 8.

ITALIAN MEATBALLS:

1 ½ pounds lean ground beef

2 to 3 cloves garlic, finely chopped

½ cup plain bread crumbs

1/3 cup grated Parmesan cheese

3 eggs

3 tablespoons fresh curly parsley, chopped

1 teaspoon fennel seed

1 ½ teaspoons salt

¼ teaspoon ground black pepper

1. Mix all ingredients together in large bowl, form 2-inch round balls. Brown lightly in olive oil in skillet and add to sauce.

　

JULY 15, 2009 - A TASTE OF ITALY

JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy."

The results were phenomenal. Filling my little soufflé cups up with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*

All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking, in St. Peters, Missouri.  The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: *Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Call for reservations: 636-669-0049. Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie

　

　

　

　

　

　

　

　

　

　

　

　

JULY 15, 2009 - A TASTE OF ITALY

JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy.

 

"The results were phenomenal. Filling my little soufflé cups with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*

All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy!  There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking, in St. Peters, Missouri.  The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: *Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Call for reservations: 636-432-6505. Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie　

　　

　

　

　　

　

　

WEEKLY NEWSLETTER - JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy."The results were phenomenal. Filling my little soufflé cups up with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking. The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie