Lusty Lady Limoncello

Okay, girls, so I am FINALLY going to dish on my ultimate recipie: Limoncello.

You must know that this is my top-secret indulgence. It has made many lovers swoon and beg for more...oh, baby... and even my dearest girlfriends have bribed me for this recipie so that their honeys will come a lickin'...

As my mother (and grandmother! would say...bless you both)...BE A LADY!...

Lusty Lady Limoncello

10 very fresh lemons
1 quart grain alcohol (Everclear)
6 cups water
2.25 cups sugar


Peel the lemons with a swivel-blade peeler. BE CAREFUL - do NOT remove any of the white pith as this will yield an awful bitter taste

Put the lemon zests into a jar with the grain alcohol and let sit for three days. Be sure to shake the jar every few hours.

After three days, strain the lemon mixure and discard the lemon peels.

In a saucepan, combine the sugar and water. Stir over medium heat until the syrup is clear. DO NOT BOIL!

Cool mixture to room temperature.

Add the sugar syup to the lemon mixture and stir. This concoction will be cloudy.

Pour into clean, glass bottles and use a wine stopper at the spout. Put in the freezer and the Limoncello's flavors will round out in about a week.

(Note: you can get very inexpensive bottles and/or wine stoppers at your local dollar store. Lusty Lady Limoncello makes a great gift!)

Enjoy...I hope this recipie gives you lots of pleasure...


xoxo

Fried 'Balls

Another one of my friend's relationships bit the dust.

Alas, I am on my way over to her pad tonight to console her with my groovy tomato sauce and turkey 'balls (see previous post).

I picked up the best trick for frying 'balls from my friend, Dina's, mother. Usually, I'd bake the 'balls but Dina said her mother fries them in a nonstick pan with olive oil and an onion (cut in half and peeled). The trick is to turn the onion as you turn the 'balls so nothing burns. The onion flavors the 'balls so nicely that this is my new way of cooking them!

Since this is not the healthiest way to cook 'balls - what the heck - I went gangbusters and fattened up the 'balls themselves. Instead of adding water, I added milk instead. Liquids make the 'balls soft and, ladies, there's nothing worse than hard 'balls (I know, counter intuitive).

Here's my recipe:

Gangbuster Groovy 'Balls

1 package turkey meat (93% lean)
1 cup Progresso flavored breadcrumbs
1 cup grated cheese (I use a freshly grated combination of parmagiano reggiano and locatelli romano)
1 egg
salt
pepper
finely chopped parsley, optional
1 cup whole (yes, whole) milk

Mix all ingredients very well together. Form into 'balls and fry in a nonstick pan with a coating of olive oil and an onion which has been peeled and sliced in half.

Enjoy!

Really Groovy Salad Dressing

I just love to make salad. Well, at least I try to love it. I have an absolutely fabulous wardrobe and had everything tailored at my ideal weight. Thus, there is literally no room for error: a couple of party nights and I have absolutely nothing to wear (Thanks Lisa, Dina and Cathy). To compensate, I eat a lot of salad. I am always trying different dressings. This is my latest favorite. It makes a nice amount so you'll have it for a while.

Amy's Really Groovy Salad Dressing

3 tablespoons red wine vinegar
1 teaspoon dry mustard
2 shallots, finely minced
salt, pepper
3/4 cup olive oil
1/4 cup extra virgin olive oil

Whisk the vinegar, mustard, shallots, salt and pepper in a bowl. Gradually whisk in the oils SLOWLY until emulsified.

Keep covered in the fridge.

Ladies, Roast Your Nuts!

Today Jillian and I had lunch with our groovy intern, Christine. It was her last day and we are going to totally miss her! Anyway, Jillian was telling me about her new favorite salad (check out her blog - Interview Mamazine for details) into which she puts almonds. I asked her if she roasted them and she said no.

Seriously, the best thing you can do for a nut is roast it. It literally enhances the flavor tenfold and gives them a nice crunch, too. My favorite nuts to roast are pine nuts and almonds. I add pine nuts to salads and almonds to my soy yogurt in the morning. I also make insanely awesome chocolate chip cookies and add roasted Macadamia nuts to them (I used to live in Hawaii, so it reminds me of my childhood).

It's very simple to roast nuts. Just heat them in a nonstick frying pan for a few minutes over medium heat. They are done when they are fragrant (bonus: the smell is heavenly!). If you're roasting a large quantity, just put them on a baking sheet at 350 degrees for a few minutes. IMPORTANT: Nuts burn easily so it is absolutely essential to stir them constantly (even in the oven). Do not even make a quick phone call or anwser the door when you are roasting nuts!

Groovy Roasted Zucchini and Tomato Pasta

I am soooo hungry. My super fabulous personal trainer, Lori, just left. I am always ravenous after I see her. It's only 10:45am here in New Jersey but I am going to make my famous Groovy Roasted Zucchini and Tomato Pasta.

In this recipe, I use Barilla Plus rotini - but, quite frankly, it tastes much better if you use long semolina fusili.

Groovy Roasted Zucchini and Tomato Pasta

3 medium zucchini, washed and cut into 1" chunks
5 plum tomatoes, chopped into 1" chunks or a pint of cherry/grape tomatoes cut in half (or use a combination of both)
2 cloves of garlic, sliced
4 tablespoons olive oil
salt
pepper

1/2 cup Grated cheese (I use a combination of equal parts freshly grated Parmaggiano and Romano)

Pasta

Preheat oven to 425 degrees. In a bowl, toss the chopped vegetables with the garlic, olive oil, salt and pepper. Put in a single layer on a baking sheet. Roast in oven for 25 minutes, stirring occasionally.

Cook pasta according to package directions. Drain when done and add to a large bowl. Toss with tomato/zucchini mixture and 1/2 cup grated cheese. Toss and serve.

Shallot Vinaigrette

Tonight I didn't know what to cook. The boys had breakfast for dinner (one night a week they get pancakes and eggs) and I had some left over salmon, an avocado, tomatoes and mixed greens. I threw it all together and tossed it with my famous shallot vinagrette. I ALWAYS keep vinagrette staples on hand; all of the ingredients listed below are in my house (and should be in yours!) at all times:

Shallot Vinagrette

1 minced shallot
1 dab good Dijon mustard (the kind from France)
salt
pepper
1 part good white wine vinegar to 3 parts good olive oil

In a bowl, add the minced shallot, Dijon, salt, pepper, white wine vinegar and give it a good whisk (I always think of the song Twist and Shout and shake my booty when I'm whisking). Gradually add the olive oil and keep whisking.

Tip: I usually make the dressing 20-30 minutes ahead of time. To my mind, it enhances the flavor. Just be sure to re-whisk before serving.

Groovy Guacamole

My friend, Christine, just called me in an uproar.

"Where's your recipie for Groovy Guacamole?"

You see, I usually serve GG with my Hot Mama Tex-Mex Dip.  Sometimes I add it in and other times I serve it seperately.  Avocados have a lot of 'good fat' in them so I don't feel too guilty when I eat it.  When I'm really on a health kick, I don't serve GG with chips but rather homeade whole wheat pita crisps.  That recipe follows GG below.

Yesterday on Jillian's blog, she reminds us of a very important fact: 75% of weight loss has to do with nutrition. You are what you eat, sister.

Groovy Guacamole

2 ripe avocados
1/2 small purple onion, minced
1/4 - 1/2 small jalapeno pepper, minced (depends on how hot you like it, baby)Chopped cilantro to taste (everyone has a different opinion on this)
1 plum tomato, seeded and minced
Juice of 1/2 to 1 lime, depending on size
Salt to taste

In a glass bowl, mash the avocados and then add the rest of the ingredients.  Mix all together (you can even use a potato masher). I like to refigerate my GG for at least an hour.

Homeade Whole Wheat Pita Chips

Whole wheat pitas (Ladies, LOOK at the ingredients on the package!  I was recently dismayed to see a popular brand loaded with high fructose corn syrup)
Olive oil
Salt
Pepper
Split pita into quarters.  Brush with olive oil and sprinkle with salt and pepper.  Bake at 350 degrees until cripsy, about 10 minutes.  (If you are making a lot of these, you will have to bake them longer).

Hot Mama Tex-Mex Dip

Yeah, yeah, I try to eat healthy...but this dip is soooo good. I had a craving for it so I made it for some friends who stopped by for cocktails tonight. One of my friends insisted that I post it on my 'Groovy Cooking Blog' so here it is:

Hot Mama Tex-Mex Dip

1 can refried beans
hot sauce, to taste
1 jar salsa, drained
1 8oz container sour cream
1 package taco seasoning mix
Shredded cheddar and monterrey jack cheese
green olives with pimentos, sliced

Mix the refired beans and the hot sauce (to taste) and spread in the bottom of a casserole dish. Layer the drained salsa on top. Mix together the sour cream and taco seasoning mix and layer on top of the salsa. Spread the cheese on top of that and decorate with olives.

This is best made 2 hours ahead of time and then refrigerated.

Serve with chips.

Variation: you can also add a layer of guacamole on top of the sour cream mixture.

Lemon Cleanse

My dearest friend, Lisa, swears by hot water and lemon. She looks absolutely fabulous so I decided to try her secret. I totally gave up caffine in lieu of this new brew. Guess what? After a month, I feel a whole lot better.

Take a cup of hot water and nuke it for 60 seconds. Add 1/4 fresh lemon juice. Drink all day and espically at night.

Trust me, you'll feel a lot better.

Groovy Grains with Tomatoes in Balsamic Vinaigrette

I didn't eat dinner until really late this evening (Jillian and I are working on something really exciting). Hence, I decided to turn to my old standby: Groovy Grains.

I made them Italian style, with pantry items I had on hand (I was too lazy to go to the store). This dish would be great with a side of chicken or fish.

Groovy Grains with Tomatoes in Balsamic Vinaigrette

1 cup Groovy Grains
2 cups water
2 tablespoons Balsamic Vinegar (the best you can find. Trust me, the quality of the ingredients you use makes a huge difference)
1/4 cup olive oil (again, very good quality)
1 clove garlic
salt
pepper
2 plum tomatoes, chopped
1/2 sweet onion, chopped
2 tablespoons parsley, chopped

In a saucepan, bring the Groovy Grains and water to a boil. Simmer until done. Remove from heat and cool slightly.

Mash the garlic and salt together. Add to a small bowl with the Balsamic vinegar. Add pepper to taste and then whisk in the oil to make the dressing. In a medium bowl, add the Groovy Grains and the chopped tomatoes, onion and parsley. Add vinaigrette (you may have to re-whisk). Season with more salt and pepper to taste and serve.

This was d-lish!

The Best Tomato Sauce on the Planet

One of my friends (who shall remain nameless as I recently brought her my famous spaghetti sauce and turkey meatballs after getting dumped) requested that I give her the recipe for the sauce that goes with it. I learned to make this sauce from an Italian friend, Nicoletta, who lives in Rome.

2 jars Passata (Italian strained tomatoes - available in Italian specialty stores)
2 carrots
2 stalks celery
1/2 sweet onion
1 inch segment of a hot pepper
1/2 glass wine (red or white)
1/4 cup olive oil
salt
pepper
2 tablespoons butter (I use French butter - it's much better)

In a large pot, warm the olive oil and add the chopped carrot, celery, onion and hot pepper. Saute for five minutes. Add the wine. Cook until it's evaporated. Season vegetables with salt and pepper. Add Passata and 1 cup of water (this is important - the sauce simmers for 2-3 hours and will become too thick due to evaporation if you don't add the water).

Bring to a boil and simmer for 2-3 hours (the longer, the better). When it's done, blend the sauce in a blender or use an immersion blender directly in the pot and blend. Add the butter.

If you're making my turkey meatballs (see previous post), you can add them now and warm them up in this wonderful sauce.

Seriously, this is such lovely sauce. There's no pungent garlic or spices. I get so many requests for it and you will, too!

Banana Groovy Grains

I had an amazing workout this morning with my personal trainer, Lori. I always have to eat something afterwards, so I made myself a bowl of Groovy Grains and added a banana during the last five minutes of cooking and then some cinnamon. When it was done, I added a little soy milk. Try it!

Watch your teeth!

I just had the most fabulous weekend in the Hamptons with my dear friend Lisa. I was a houseguest of the most gracious hostess on the planet, Senie. Her son and his four friends were there, too. They are college seniors, 21, and just adorable. On Saturday, we had a barbeque (and Senie made really delicious Crab Imperial - see recipie below) and then the boys invited Lisa and I out.

Jeez, I am 33 and Lisa is 42. Compared to them, we're fossils.

Since I can't resist a good time (and neither can Lisa), we indulged them and went out. We had a great time at an East Hampton hot spot. On the way home, we came accross a stray shopping cart and they gave us a ride! The only thing I can remember as we were cart racing was Lisa screaming 'watch your teeth!'

Thanks, guys, for showing us fossils a good time.

Here's the Crab Imperial recipie:

1 pound jumbo lump crabmeat (nothing else will do)
1 egg and 1 egg yolk
1 1/4 cup Saltine cracker crumbs, divided
1 teaspoon dijon mustard
1 teaspoon Old Bay seasoning
4 tablespoons mayonnaise
salt and pepper to taste
parsley, optional

Preheat the oven to 350 degrees. Grease a round pie plate with butter. In a bowl, pick through the crab meat to make sure there aren't any shells. In another bowl, beat the egg and the egg yolk. Add the mustard, Old Bay, salt, pepper and mayo and blend well. Add mayo mixture to the crab and then add 1 cup of the cracker crumbs. Mix well and pour into greased pie plate. Sprinkle with the additional 1/4 cup cracker crumbs and bake for 30.

Groovy Grains

I just realized that I didn't eat much today. I was super busy with the launch of THE FAMILY GROOVE's July issue - it's so fabulous that my phone was literally ringing off the hook. Check it out at www.thefamilygroove.com.

Although it's almost 10:30 at night, I am going to make a big ol' bow of Groovy Grains. In my kitchen, there's a HUGE jar filled with organic brown rice, millet, barley and farro (an Italian whole grain). I buy it in bulk at the Whole Foods, equal quantities, and it is delicious, cheap, and very versatile.

Mix all of your grains in the jar and when you're in the mood, grab a measuring cup and use 1 cup grains to every 2 cups liquid. Put it on the stove, bring it to a boil and then simmer until done.

For lunch or dinner I use chicken or vegetable broth and it yields a wonderful side dish to go with fish or chicken (I am sure it goes well with beef and pork, but I rarely eat either).

For breakfast, I use water and then add some chopped dried fruits like prunes, raisins and apricots with a little cinnamon. My little guy likes it with chopped apple and toasted almonds. YUM!

Eat Groovy Grains and you will have more energy than you know what to do with!

Meatballs

Not to brag, but I make the best turkey meatballs on the planet. Whenever one of my friends is infirmed or got dumped, I show up with a cauldron of turkey meatballs and spaghetti sauce.

Here's the recipie:

1 package ground turkey (93% lean)
1 cup Italian-flavored breadcrumbs
1 cup grated cheese (IMPORTANT! It must be very good cheese - this makes all the difference. I use a combination of grated parmaggiano-reggiano and romano cheese that I get freshly grated at the Italian market. You can store it, in a bag, in the freezer and use as needed)
1 egg
salt and pepper to taste
Parsley (optional)
1/2 - 3/4 cup water (This is the secret! Don't you just hate hard meatballs?)

Mix all ingredients together very well. Heck, let the kids help (I do!) - just no bowl licking. Form into meatballs and bake at 350 degrees for 30 minutes. Add to cooked spaghetti sauce.

Variation: You can make turkey meatloaf - just put the mixture in a loaf pan (spray it with Pam) and bake at 350 degrees for an hour.

Responsibility

Yesterday I finally caved into my boys: we got two pet birds.

They are the cutest baby parakeets. Joseph's is named Bumble Bee and Brendan's is named Sweet Bird. The birds are getting adjusted to their new home and it was the most delightful sound this morning (albeit it was at 5am) to hear them greet us with their melodic chirping.

I hope these two creatures will teach the boys to care for something other than themselves and that they'll learn some responsibility. It was wonderful this morning to show them how to change the birds' water and clean their cages. They eagerly wanted to help care for their new pets.

Ultimately, I think this is a new tier of responsibility for me as a parent: to give the boys the chance to be responsible themselves. My promise to them is not to let their enthusiasm fade away.

Magnum

A few weeks ago I was out with my friends in Manhattan. After dinner at the Budda Bar, my friends and I went to the Hotel Gansevoort. The line to get in was huge. My friend, Lisa, went right up to the bouncer and said, "We don't wait in lines. What do we have to do to go right up?"

The bouncer told her that we had to buy a bottle so Cathy whipped out her AMEX and up we went.

Yes, it was crazy expensive, but the time I spent with my four great friends over a magnum of Veuve was one of the greatest nights of my life. Even though it was only last month, we have rehashed the experience over and over. Cathy came down last week and we had brunch together at the beach. We literally laughed for hours talking about that night.

What exactly happened?

It doesn't matter.

This is our 'back in the day' summer, girlfriends!

Love you!

Off I Go!

I am soooooo excited...I'm off to Baby Celebration LA on Thursday. I'm all ready. We've planned this fabulous event for nine months now - right before Jillian told me she was expecting. I swear, she is going to go any minure now! She is so fabulous - as beautiful and energetic as ever. Every Saturday, we meet at 7am at the local coffee shop and talk business - for hours. I really enjoy our time together as partners and friends. I am so proud that we have built the most fabulous company together - a shared passion that has skyrocketed past our wildest expectations.

We're in it to win it, sister.

Bag Lady

I am sooooooo excited...Baby Celebration LA is only 16 days away! THE FAMILY GROOVE is having the grooviest destination ever - the VIP Lounge. Check out the link http://www.seascapeproductions.com/familygroovelounge.php. We are giving out 1000 exclusive gift bags filled with awesome goodies. Stop by, say hi, and grab one!

Groovy Leftovers

I have the best idea for leftover pasta. Seriously, this is so good that sometimes I make pasta just to make this leftover dish!

In a frying pan, saute an onion (no, not the leftover one from yesterday's recipe) until it's soft. While this is cooking, beat some eggs (3-4 depending on how much leftover pasta you have) in a bowl with some milk, salt, pepper and parmesean/romano cheese. Add the leftover pasta (make sure it's adequately sauced). When the onions are cooked, add to the bowl, mix it up, and add it back to the frying pan. Stir it around with a spatula until it's cooked. If you're feeling gourmet, sprinkle with parsley when you serve it.

Get bloggin, girl!

Okay, okay, I'm bloggin!

I have the best recipe for tomato sauce to share with you:

1 can whole, peeled tomatoes
1 onion
1 stick of butter

Put the tomatoes through a food mill so as to strain the seeds. Put in a pot (I use cast-iron) and add the butter and a peeled onion sliced in half. Add salt and pepper to taste. Simmer for 40 minutes and discard the onion.

Toss with 12 oz of pasta.

I am telling you, this is the best sauce and it is so easy!

Enjoy!