Saturday, October 31, 2015

Stitch Fix Box #4 - November 2015

I can't believe it's been a month already but it has and that means it's time for another Stitch Fix box! Per usual, if you aren't familiar with Stitch Fix, check out my Stitch Fix Primer post. This month I won't make you wait thru a big long dissertation (that you likely won't read anyway) and we will just get straight to the fun!  As you can see from the teaser photo below my stylist, Jen,  sent lots of fall colors and textures.  I am uncertain about the poncho, so please, leave a comment and help me figure out if I need to request another size from customer service...

Saturday, October 3, 2015

Beef and Cabbage Soup in a Tomatillo Broth

I found this recipe on Pinterest.  It is from a website called Hispanic Kitchen.  I made it last night and it was really good; perfect for a cool fall evening or a cold winter night.  You can make as spicy or as mild as you want based upon the use of the jalapeno. (the canned chiles usually aren't that spicy)

1 pound fresh tomatillos, peeled and washed
1 pound lean ground beef, pork or chicken  (I used pork)
Salt to taste
Pepper to taste
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano, crushed
1 teaspoon smoked paprika
Olive oil
1 small white onion, diced
3 cloves garlic, minced
1 jalapeño pepper, minced
1 red bell pepper, diced
2 Roma tomatoes, diced
10 ounce can of whole Anahiem peppers or 2 small cans (7 oz. each) of diced green chiles
8 cups low-sodium chicken broth
4 cups green cabbage diced
1 medium zucchini, diced (about 2 cups)
1/2 cup long-grain rice

Peel and rinse the tomatillos. Add them to a saucepan of boiling water, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Blend until smooth and set aside.

Preheat a large dutch oven pot to medium/high heat for a few minutes. Add the ground meat and season with salt, pepper, cumin, garlic powder, oregano and smoked paprika. Cook, stirring often until meat is seared and browned. Reduce heat to medium.

Add the onion, garlic, jalapeño, and bell pepper. Cook for a few minutes. Add the tomatillos from blender and all of the remaining ingredients except the zucchini and rice. Bring to a boil and reseason with spices as desired.

After about 20 minutes, add in the zucchini and the rice. Continue cooking until rice has cooked, about 15 minutes. Stirring occasionally. 

Friday, October 2, 2015

Stitch Fix Box #3 - October 2015

It's Stitch Fix time again!  I really am having a ton of fun with this service.  It's making me take a long hard look at clothes.  My closet has shrunk dramatically despite having a bunch of new clothes.  When I decide if I want (or want to keep) an article of clothing, I ask myself a couple of questions:

1. Does it fit PROPERLY?   Items that are too snug, too big or otherwise ill fitting have no home in my closet.
2. Does it serve a purpose?  Any item that can't be worn with multiple other pieces is taking up too much room.  I no longer keep that blouse that looks good with that one single skirt.
3. Does it make me feel fabulous?  No?  Bye-bye!
4. Is it trendy or classic?  An ultra trendy piece that will go out of style before I can wear it more than twice is not something I want around.  I am building a collection of classic styles that can stick around for multiple seasons.

If you are curious about Stitch Fix check out this link right here and feel free to post comments below.  I am always happy to share my SF experiences.   

I know, I know, you are here for the pictures...