DAY 112 OF 365: HAPPY EASTER

Happy Easter everyone. I hope you had a more relaxing day than I did. I spent most of the day doing work that I brought home with me, though I did enjoy a nice Easter Dinner with good friends. I just keep telling myself to remember that amazing retreat in June that I will be taking and that all this crazy hectic work will all be worth it. If you are interested in taking a look at the spa I am going to, look up Rancho La Puerta and let me know what you think. I plan on taking advantage of everything that the ranch has to offer. When I come home from my retreat I will be relaxed and hopefully a little Zen. It will also give me a chance to reflect on my life and where it is going. With this new healthier lifestyle, I find that I want more out of life. As a kid, I had so many dreams and aspirations. So many things that I wanted to do that I never did. Well, maybe it’s time that I relook at that list. This retreat seems like the perfect time to do that.

Well, I thought I would leave you all with a little Easter gift. Below is the recipe for the Chocolate Sorbet and the Turkey Quinoa Chili. Give them a try and let me know what you think. Till tomorrow.



CHOCOLATE SORBET

2 ½ cups of water
1-¼ cups of agave nectar
½ cup of unsweetened cocoa
3 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract
2 tablespoons of brewed coffee

Bring water to a boil in a medium saucepan. Stir in agave nectar and cocoa. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and add chocolate, vanilla and coffee. Coffee brings out the richness of the chocolate. Stir until the chocolate is completely melted. Cover and chill completely.

Pour chocolate mixture into an ice-cream machine and prepare accordingly. Spoon into freezer safe containers and freeze 1 hour or until firm.





TURKEY QUINOA CHILI

1/3-cup quinoa

2/3-cup water

2 tablespoon olive oil

1 large onion, diced

4 cloves garlic, minced

1 orange bell pepper chopped

1 zucchini chopped

1-pound ground turkey
1/2-teaspoon cinnamon

1-tablespoon cumin

2 tablespoons chili powder
1 teaspoon dried oregano

1 chipotle pepper in adobo sauce, minced

One 28-ounce can crushed tomatoes

One 15 ounce can chicken broth

One 15 ounce cans black beans, drained and rinsed

One 15 ounce can red beans, drained and rinsed

In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 15-20 minutes, or until quinoa is tender and all water is absorbed. (The little ‘tail’ should be showing on each grain.) Set aside.

In a large stockpot heat the olive oil over medium heat. Sauté onion and garlic until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.

Stir in cinnamon, chili powder, cumin, chili powder/mix, oregano, chipotle pepper, tomatoes, chicken broth, and beans; simmer for 20 minutes.

Add the quinoa and simmer for an additional 5 minutes. Makes 10 servings, about 1 cups each.

Well, let me know if you try these recipes out. Would love to hear your thoughts. Early day for me tomorrow. I have to be on set for a FOX TV series that I am working on. Plus, it is the wrap party tomorrow night for Law and Order: Special Victims Unit. Cross your fingers that I can get all of my work done so that I can attend. Night all!