Thank you Cost Plus World Market for sponsoring this post. I was selected for this opportunity and the content and opinions expressed here are all my own.
Autumn is approaching, and now is the perfect time to add some Bohemian oomph to the kitchen!
I’m loving the Bohemian look here!
I love the look and feel of all things Bohemian, so many deep and rich colors that make my heart happy. Between all of the beautiful finds for the kitchen and home, plus the food selection from around the world, it’s a “you won’t see me for a gazillion hours” kind of shopping trip for me when I go to Cost Plus World Market!
By adding accessories from the Nomad Collection at Cost Plus World Market, you can easily transition your home into fall, by simply using a mix of essentials with vibrant colored patterns and textures. My main inspiration was the Blue Tile Tagine, an essential in Moroccan cooking. From there I continued with the blues and found other matching essentials, the pestle and mortor and tapas bowls. But before I managed to get any further, I had to look at the cookbooks and found a new favorite in the Mezze cookbook – which I’m sharing a brilliant and delicious recipe from that book below, Ladies Thighs (a.k.a. Turkish meatballs or Kofte). Yes, I said ladies thighs, and nope, I really have no words! 😉
To continue the kitchen Fall refresh, I picked up a selection of copper lanterns, fun and useful glass bottles, vibrant linens plus my favorite all time flour sack towel, and an amazing apron with lovely detail.
My little coffee & tea corner has a new look as well, and I’ve found my new happy place with the Ibrik, a Turkish coffee maker and a must have Mahmet Efendi Turkish coffee! Between the mosaic tea tins and espresso cups, I’m good to go! Guess what my treat was after shopping?!?
My neutral base – dark counter tops, which I brightened up with layers of that Bohemian inspired pop of color. I started with the Fortress Bouquet wooden serving tray, it brought the color of the back splash out and it has such lovely detail. Perfect for displaying my new copper lanterns, alongside a selection of fresh lemons and pomegranates.
Be inspired to give your kitchen a Bohemian Fall refresh. To capture the essence of the Nomad collection, you can check out my Shop This Post below or head into your local Cost Plus World Market.
Shop This Post!
Now, for the fun part!
The Spruce Up Your Space Sweepstakes!
If you win this Spruce Up Your Space Sweepstakes, how many hours do you think your would spend shopping at Cost Plus World Market?
One Grand Prize Winner
- $5,000 World Market Shopping Spree
- Design Consultation with Celebrity Designer Nicole Curtis
Three First Prize Winners
- $1,000 World Market Gift Card
Don’t forget to enter for you chance to win in the Spruce Up Your Space Sweepstakes, but you’ll need to hurry, the deadline is September 30, 2016. CLICK HERE to enter for a chance to win.
I wish you all the best!
Now it’s time to make those Kofte, Ladies’ Thighs!
Kofte (Turkish Meatballs) with Sauteed Pomegranate Seeds
Ingredients
- 1 Tbls Olive Oil
- 1 Onion finely chopped
- 1 lb ground Beef or Lamb
- 1 cup cooked Rice I used Jasmine
- 1 bunch Flat Leaf Parsley finely chopped (or 1 - 2 Tbsp dried parsley)
- 1 tsp Cumin ground
- 2 tsp Cinnamon, ground
- 1 tsp dried Thyme
- Sea Salt & Pepper to taste
- 1 cup All Purpose Flour for coating
- 2 Eggs beaten
- Oil for frying Sunflower or Canola
- 2 Tbsp Unsalted Butter
- 2 Tbsp Pomegranate arils seeds, fresh or frozen
To Garnish:
- Flat Leaf Parsley chopped (optional)
Instructions
- In a heavy based pan or skillet, heat the olive oil until hot, then add in the chopped onions. Cook until onions start to color.
- Add in half of the ground Meat, and continue to cook over medium high heat until all the liquid has evaporated.
- Now add in the cooked Rice to the meat mixture and mix well.
- Transfer the meat and rice mixture to a large bowl and add the remaining ground Meat along with the Parsley, Spices and season well with the Salt and Pepper. (Don't worry about the raw meat at this stage, between the heat from the cooked meat that will start to "cook" the meat and frying the Kofte, it will be fully cooked by the end of the recipe).
- Using your hands, continue to mix the meatball mixture until well combined.
- To make the meatballs, take about a golf ball size of the mixture and form oval shapes, flattening the center a little with the heel of your hand.
- Set up your area with a shallow bowl with the Flour, and another with the beaten Eggs.
- Dredge the meatballs in the Flour first.
- Heat about 1 - 2 inches deep of Oil in your pan over medium high heat.
- Now dip the flour coated meatballs into the beaten Eggs.
- Carefully add the coated meatballs to the pan and fry on each side for about 2 - 3 minutes or until just golden on all sides (cook in batches). Remove and drain on a paper towel lined plate.
- In a small saucepan, melt the Butter. Once melted add the Pomegranate seeds and saute for 1 - 2 minutes.
- Arrange Kofte (meatballs) on a serving plate, drizzle the sauteed Pomegranate seeds (and a bit of the butter) over the Kofte and serve immediately.
Notes
