….I will drink more water. I will not be deterred by the fact that I may have to visit the little ladies’ room 132 times per day, but that’s the price you pay to be hydrated. Now, if you’ll excuse me for a moment, I have to pee.
…I will find more reasons to celebrate. After the most fantastic New Year’s Day (full of lobster tail and steak, and champagne with wild hibiscus flowers – mega-awesome start to the new year), I have concluded that it’s important to celebrate more often. Obviously not every day, and not to the extent of overpriced shellfish and bubbly, but…who says you need to wait until a holiday to celebrate? This year, I will find more reasons to celebrate. Big and small. And I will drink more champagne (duh).
…I will be more kind. To others and to myself.
….I will challenge myself more in the kitchen. I’m going to stretch a little outside of my comfort zone this year. Watch out yeast! You’re mine. Scallops, I’m going to learn how to cook you into mouth-watering goodness. And I will become a better cupcake decorator.
…I will be more organized. People who know me would probably roll their eyes at this statement. Most people think I’m super organized. But it’s all a big front…I’m floundering just as much as the rest of you. But this year, time to tighten up. I’m going to start by tackling that dang room.
…I will get more sleep, so that I need less caffeine to get through the day. I’ve developed an unhealthy coffee habit that needs to be brought under control. I blame my lovely little french press.
…I will try to achieve at least one of the aforementioned goals. Goals, people. Not resolutions. Resolutions tend to fail before the words even leave my lips. But these are just goals, and the world ain’t gonna end if I don’t achieve them. But I’m gonna try.
That is all.
As part of my “get more organized” goal, I have been making weekly meal plans for myself. I make my plan, buy my groceries, and try to follow the plan for each day. Hopefully this will translate into healthier meals, and less eating out. And of course, fewer dinners comprised solely of cereal or cookies.
Moroccan-Style Turkey and Chickpeas (adapted from Cooking Light magazine, Dec. 2011)
1 pound ground turkey
1 TBSP. olive oil
2 medium onions, sliced vertically
1 large carrot, peeled and cut diagonally
1 1/2 tsp. ground cumin
3/4 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. black pepper
Pinch cayenne pepper (or more if you like it hot)
2 cups chicken broth
1/2 cup raisins
3 TBSP. tomato paste
Zest of one lemon
1/2-1 tsp. salt (to taste)
1 can of chickpeas, drained and rinsed
Juice from half a lemon
1/2 cup fresh cilantro or parsley, chopped
In a large skillet over medium-high heat, cook the ground turkey until browned. Remove from the pan and set aside. Heat the olive oil over medium high heat. Add the onions and carrot, and saute for about 4 minutes. Add in the spices (cumin, cinnamon, coriander, black pepper, and cayenne) and cook for another minute, stirring constantly. Return the ground turkey to the pan. Add in the chicken broth, raisins, tomato paste, lemon zest, salt, and chickpeas. Allow to simmer for 8-10 minutes, or until slightly thickened. Remove from heat, add in the lemon juice and cilantro or parsley (if desired). Enjoy immediately over rice, couscous, quinoa, or whatever your little heart desires.
This really is a warm and comforting dish, and so easy to prepare. I ate leftovers for a couple of days afterwards, and the flavors really become more pronounced after a little nap in the fridge. Apologies for the horrendous lighting situation (the sun is still setting before I drag my butt home from work), but a solution is on the way! And no, I’m not quitting my job.