https://www.youtube.com/embed/JszcBhXsNCU
>>MARISSA'S SPEAKING OF NATIONAL BOOK LOVERS DAY WE'RE CONTINUING WITH OUR GUEST CHEF AMY ROLLO. SHE'S AN AWARD WINNING AUTHOR, AND SHE'S WHIPPING UP RECIPES FROM HER LATEST BOOK, QUICK AND EASY MEDITERRANEAN RECIPES. SO THIS NEW BOOK BECAUSE YOU ARE SO SUCCESSFUL AS A CHEF, INSPIRING PEOPLE WITH YOUR CULINARY EXPERTISE INSPIRED YOU FOR THIS NEW BOOK THAT YOU PUT OUT 15TH BOOK. WOW! 15 15 A LOT, BUT I DON'T KNOW. 15 2ND EDITION OF MY FIRST BOOK, WHICH IS CALLED THE ULTIMATE MEDITERRANEAN DIET. THAT ONE DID REALLY WELL , YOU WANT TO DO A STREAMLINED VERSION, IT COMBINES A LOT OF THE LATEST RESEARCH ON THE MEDITERRANEAN DIET WITH GREAT FAMILY RECIPES, STORIES AND THINGS THAT YOU REALLY WANT TO EAT. THERE'S NOTHING FAKE HERE. THIS IS THE WAY PEOPLE REALLY EAT IN THE MEDITERRANEAN AND I TALKED ABOUT THE WHOLE MEDITERRANEAN REPRESENTATIVES. IT'S VERY INCLUSIVE. IT'S NOT JUST ONE COUNTRY OR THE OTHER. YES. YES I LOVE THAT. NO I'M SO EXCITED. SO THIS IS WHAT THIS IS OUR SPAGHETTI SQUASH PAST THAT WE'RE GOING TO MAKE INTO A PASTA.
SO YOU WERE TALKING ABOUT PETTY SPAGHETTI. RIGHT SO WE'VE GOT SPAGHETTI SQUASH WHEN YOU BUY IT. IT'S REALLY HARD. RIGHT? SO THIS GUY, YOU JUST SCORE IT. YOU KNOW, YOU GIVE IT A COUPLE OF THESE, AND THEN YOU PUT IT IN THE OVEN AT 4 25 WRAPPED, NOT WRAPPED. YOU DON'T PUT IT IN WATER. IT'S IN THE OVEN. OKAY 30 MINUTES ON EACH SIDE, AND THEN IT BECOMES SOFT LIKE THIS. WOW PUT IT, YOU CAN CUT IT RIGHT DOWN AND OPEN. AND THEN YOU OPEN IT UP LIKE THIS BEAUTIFUL IT IS. SO IT HAS THESE LITTLE SEEDS, WHICH WE'RE NOT GOING TO WORRY ABOUT.
OKAY WE'RE GOING TO USE THIS OTHER STUFF, WHICH IS GOING TO BECOME LIKE OUR PASTA AND THAT'S WHAT WE HAVE RIGHT DOWN IN THE BASE OF THAT DISH LOOKS DELICIOUS OVER TO THE STOVE AND MAKE LIKE THIS WONDERFUL ZUCCHINI, TOMATO MADLY. ALL OF THOSE LOCAL PRODUCTS THAT ARE THAT WE HAVE IN RIGHT NOW. VERY HEALTHY. IT'S GOT NINE MINERALS IN THIS TYPE OF SQUASH. UM IT'S ALSO YOU KNOW, LOW GLYCEMIC INDEX, AND IT HAS HAS ANY ACCIDENTS IN IT, SO IT'S REALLY A FUN THING, AND IT DOESN'T HAVE A WHOLE LOT OF FLAVOR. YOU CAN PUREE IT. YOU COULD TURN IT INTO A SOUP OR YOU COULD JUST, YOU KNOW, USE IT ANYWAY, THAT YOU LIKE I'M GONNA SUPPLEMENT THOUGH IT IS THE LIKE, FEELING THAT YOU'RE HAVING FARMS EVEN NOT POSSIBLE. WHERE WOULD LIFE BE WITHOUT PASTA, BUT SOME DAYS, YOU JUST WANT TO BE A LITTLE BIT LIGHTER, OR YOU WANT TO. YOU WANT TO GET MORE VEGETABLES, AND SO THIS COULD BE A SIDE DISH. AND SOME OTHER WAY TO USE IT.
YOU KNOW, SO IF YOU WANT, WE CAN GO OVER TO THE STOVE. THE STOVE THE SAME. SORRY I LOVE PASTA. BUT I SOMETIMES DON'T WANT THE CALORIES RIGHT? AND WE ALL WANT TO HAVE THE IDEA AND THE FLAVORS OF PASTA WITHOUT HAVING TO DEAL WITH THE BLOAT AND THE WEEKEND. MY AUNT NANCY, SHE'S A WEIGHT WATCHERS GIRL AND SHE WAS ITALIAN TWO LOVES HER POSSIBLE FOR JOHN AND AMY, AND SHE WOULD MIX PESTO AND WITH THE SPAGHETTI SQUASH WITH A REALLY GREAT AWESOME THING IN MY PRODUCT LINE, I HAVE A SUN DRIED RED PESTO FROM LAGUARDIA.
AND IT TASTES REALLY GOOD WITH THIS TOUR WITH PASTA. YOU KNOW IF YOU WANT TO GO ALL OUT. IT'S A SUNDAY DO PASS THAT AND THIS BOTH RIGHT. SO YOU GOT RIGHT. I'M COMING OVER AMY OVER INVITED OURSELVES OVER DIRECT. SO WOULD YOU MIND HITTING ME MY LITTLE CHILIES OVER THERE? OKAY, HERE WE GO. SEE CHEFS NOW. DEFINITELY OKAY, THAT'S WHAT YES, THESE ARE CALABRIAN CHILI. WE'RE GONNA THAT'S MY I LOVE THAT YOU APPRECIATE SPICY TO EVERYTHING. YES BECAUSE OF A GIRL WITH SPICES. ANTIOXIDANT YOU KNOW, AND YOU ADDED INTO THIS, AND SO YOU'VE GOT ALL THESE WONDERFUL ANTI INFLAMMATORY INGREDIENTS OF THE OLIVE OIL. YOU'VE GOT THE ZUCCHINI AND ITS ANTIOXIDANT PROPERTIES AND ALSO THE CHILI SO IT WILL HELP TO REDUCE INFLAMMATION. TAKE PAIN DOWN AND HE GIVES US ALL KINDS OF FLAVOR. SO DO EITHER OF YOU WANT TO WORK OR DO YOU WANT TO JUST LOOK PRETTY? OH WE WE'RE WE'RE OKAY, SO >>OKAY, I'M GONNA HAND YOU THE GARLIC. OKAY JUST GREET HIM RIGHT ON HERE INTO THERE. OKAY, UM, AND THEN I HAVE YOU ADD THE TOMATOES.
LOOK AT US RIGHT ISSUE. THESE ARE JUST GO T MULTICOLORED SHERRY TOMATOES THAT I'VE SLICED IN HALF A NICE AND EVEN WRITE TOGETHER. I'M GOING TO ADD IN GOOD JOB WITH THE GARLIC HERE. HERE YOU GO AND GET THE REST OF THE LOOK AT THAT. IT'S A GREAT WAY AND HOLDING TELEPROMPTER THING. WE DO NAILS DELICIOUS. STIR SO GOOD. COME ON OVER. YOU ARE DOING A FANTASTIC JOB, DOESN'T IT? LOOK LOOKING PRETTY WELL DOING LOOKING PRETTY RIGHT TIP . SO SAY YOU'RE BUSY. YOU COME HOME FROM WORK. YOU'VE GOT THIS SAUTEING. ALL YOU NEED TO DO IS WHIP UP MAYBE 4 TO 6 EGGS AND A LITTLE BIT OF WATER, SALT AND PEPPERS AND FRESH BASIL. THROW THAT RIGHT ON TOP. LET IT COOK FOR ABOUT FIVE MINUTES AND THEN PUT IT IN THE OVEN TO FINISH FOR FIVE MINUTES. YOU'VE GOT A BEAUTIFUL PRETTY HARD TO PASTA . YOU CAN DO OUR SPAGHETTI SQUASHED EASY TO REALLY GOOD FOR YOU. AND IT TAKES CARE OF ALL THIS SUMMER BOUNTY EGGPLANT IN HERE.
SOME OF OUR GOAT CHEESE. WE'VE GOT LEFT OVER FOR A LITTLE BIT. OR MAYBE YOU HAVE SOME LEFTOVER CHICKEN OR WE WERE TALKING ABOUT CRABMEAT BEFORE. YES THAT CAN GO IN HERE TOO. RIGHT? MAYBE SOME SHRIMP. OH, MY GOSH. AMY. WE LOVE THAT YOU'RE MAKING EATING HEALTHY, SO FLAVORFUL AND SO DELICIOUS. WE'RE GONNA LET YOU KEEP WORKING. WHERE CAN EVERYONE GET YOUR NEW BOOK? WE GOT HER INFORMATION UP ON THE SCREEN. I LOVE THE QUICK AND EASY. >>THAT'S WHAT I LOVE ME, TOO..
