I have a
crush on Coach’s new it bag called the Borough Bag. It comes in great fall colors like Alpine Moss,
Oxblood and Black. Coach offers the
Borough Bag in either a pebbled leather texture or a polished calfskin as well
as the leopard-printed haircalf, which is pictured below. This bag has three expandable zip-top
compartments that will provide just the right amount of organization for the
everyday woman. I’m not sure when I’ll be able to
buy this purse, but it’s definitely something I’ll be working on before the end
of the year. What do you all think about
this purse? Let me know in the comments.
Moody Girl Eats: Moroccan Spice Chickpeas and Spinach
I found this amazing recipe online a month ago and I knew that I had to try it. The original recipe was Moroccan Spice Chickpeas and Spinach, but I added a little chicken and some quinoa for a fuller and complete meal. If you have a chance to me this one, let me know what you think in the comments.
2 tablespoons olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 small red chili, seeded and finely
chopped
2 tablespoons Moroccan Spice (see
below)
1/2 cup tomato paste
1 pound of chicken breast
2 cups spinach leaves, coarsely
chopped
400g can chickpeas, rinsed and
drained
salt and pepper to taste
Optional:
1 cup of cooked quinoa (follow the directions
on the package)
Moroccan Spice Mix
Ingredients:
5 tablespoons ground cumin
5 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon allspice
1 tablespoon ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
This spice mix makes about 10
tablespoons. Combine all ingredients in a dry bowl. Mix well. Store in airtight
container in a cool corner of your pantry.
Directions:
Heat oil in a large frying pan over
medium heat. Season chicken with salt
and pepper and cut the chicken into cubes.
Cook the chicken over medium heat and set aside. Cook onion, garlic and chili for about 5
minutes until soft. Add Moroccan spice and then mix well. Add the tomato paste, cook for a minute and
then add the chickpeas. I added some
water to the pan next because I wanted the mixture to be a little loose to
cover the quinoa. Then add the quinoa,
chicken and spinach. Cook, stirring
occasionally until spinach has wilted (about 3 to 4 minutes). Remove the pan from heat and stir in the
lemon juice. Season the dish with salt and pepper to taste.
Current Mood – Top 3
I always
love the fall collection at Anthropologie and this year they did not
disappoint. There are so many beautiful patterns
and prints this month that I really had a tough time picking out my top 3
items. Although my wish list on Anthro’s
website has almost doubled, I was able to narrow my list down to 3 pieces. Anyways,
here are my top 3 items from Anthropologie that I’m loving this month. Do any
of you have any favorites that you can’t live without this month? What’s on your wish list? Let me know in the comments.
Labels:
Anthropologie,
Current Mood,
Fall Trends,
Fashion,
Top 3,
Wish List
Subscribe to:
Posts (Atom)