It’s FALL! Now’s the time to nest and get your hygge on! These savory scones are the perfect treat to pair with your butternut squash soup, Fall Salad, or of course with a nice cup of tea. We partnered with Spicely Organics to make this …
I love September for multiple reasons: it’s my birthday month, the Chicago weather becomes beautifully crisp, apple picking season, and cinnamon becomes the dominant flavor in every coffee and dessert. We love this early fall summer salad that showcases great farmers market finds. Of course, …
This pasta with garlic, olive oil and parsley is one that is near and dear to my heart. Despite using minimal ingredients and taking only 20 minutes to make, it’s simple and elegant flavor profile will have you reaching for bowl after bowl.
I know we are primarily a Middle Eastern food blog – but there are some Italian dishes that are as much part of my family as, for lack of a better analogy, my sisters – sorry Tammy and Tar. This is because my “my sister from another mister” my best friend, Maria B is 100% Italian. You may recall my mention of her before from the Fried Dough post.
Well, Maria’s parent’s are the ultimate cooks. I think that’s why we became best friends. Sometimes I went to her house to see her, but sometimes it was for the food. No shame, she knows.
Every summer, I would wait for Maria’s call inviting me to the “Italian Picnic.” Why? Because pasta with garlic, olive oil and parsley (aka Aglio Olio, aka Mr B’s Pasta) was the dish they would serve there. I mean can it get any more magical than having a huge pot on a small outdoor portable stovetop producing the aromatic smell of garlic, all the while sitting in the grass and hearing some good Italian conversation. Well, I think it was conversation, talking/yelling/hand motions, I have come to learn is the language of love in Italian. Besides, when you think of outdoor eating, one of the last things that come to mind is PASTA – but let me change that for you.
Absolute bliss. Sitting outside, eating this pasta that literally came out of the woodwork, and made with just a few ingredients. SO GOOD. So before we say goodbye to summer (and maybe as long as we need to keep eating outside to maintain social distancing…), try this simple, yet utterly satisfying dish. The only thing that my 12 year old self didn’t realize was missing was wine…so grab some of that too. Ultimate outdoor gathering (but you can by all means, make inside too!). Let me know if you make it – I’ll send the Italian’s over too 🙂
Bosas! (kisses in Arabic)
If you make Pasta with Garlic, Olive Oil and Parsley, be sure to leave a comment and/or give this recipe a rating! And of course, tag us on Instagram at ThreeTeasKitchen! We love seeing what you’re cooking up!
Pasta with Garlic, Olive Oil and Parsley
- 1 cup olive oil
- ½ of a large garlic head, or 1 small garlic head, chopped
- 1 cup Italian flat-leaf parsley, chopped
- 1 lb long pasta, such as linguine, linguine fini, or spaghetti
- water to boil pasta
- 2 cups reserved pasta water
- salt, to taste
- Parmigiano Reggiano or Parmesan, to taste, optional
- red pepper flakes, to taste, optional
- In a large pot, add water and salt (as much as it takes to make your pasta water taste like the sea) and bring to a boil. Once boiling, add pasta and cook 2 minutes less than package instructions.
- Once you start boiling the pasta, in a separate large saucepan, heat olive oil on medium-low heat. Once oil starts to glisten add garlic. Cook for about 1-2 minutes. Do not brown the garlic.
- Add half a cup of pasta water and parsley. Allow to simmer together for about 3 minutes.
- Now add pasta to the saucepan and toss to incorporate all the ingredients. Plan to cook all together for another 2-3 minutes. If you feel like you need to loosen up/make the sauce a little more creamy, add additional reserved pasta water until you achieve the consistency of your liking. Add salt to taste.*
- Sprinkle with as much parmesan and/or read pepper flakes as your heart desires. Enjoy!
There is nothing like biting into soft, crunchy focaccia bread fresh from the oven. I love this homestyle bread, and it’s not a difficult one to make. We even added a muskhan twist to this Italian classic by topping with grilled onions and sumac. The …
Mujadara is definitely a comfort food. Who would have thought the words comfort food and vegan could enter the same sentence, but mujadara achieves this mighty feat. Lentils and rice are simmered together, and then and have bits of caramelized onions throughout…and a lil’ garnish …
Friends – Pumpkin Spice Latte’s may be back, but it is still HOTT out there! Soak up these last days of summer with a nice picnic, and add some of our healthy chicken salad to your basket while you’re at it. Now, I’ll admit, I’m not a fan of mayonnaise and therefore was never really a fan of chicken salad. But some years back, I tried a bite of the chicken salad at a small Italian-inspired café where my sister worked during high school and my opinion changed. It was light and fresh, not heavy and bland like chicken salads I had before. Why, you might ask? The Mediterranean ingredients of plain yogurt and dill, of course. And an additional plus is that this salad is packed with protein and superfoods – so you do not have to feel bad about eating something so delicious.
We hope you give it a try over a bed of mixed greens or between two slices of grainy bread. You should also add a glass of chilled white wine, for good measure. If you weren’t a fan before, you’re sure to be one now.
Bosas and happy picnicking!
If you make this Chicken Salad, be sure to leave a comment and/or give this recipe a rating! And of course, tag us on Instagram at ThreeTeasKitchen! We love seeing what you’re cooking up!
- 2 cups coarsely chopped rotisserie chicken (2/3 white meat; 1/3 dark)
- 1/4 cup raw almonds (heaping cup)
- 1/2 cup greek yogurt or labne (kefir cheese)
- 1/2 cup chopped red grapes
- 1 stalk celery ,finely chopped
- 1/8 tsp salt
- 1/2 cup chopped fresh dill
- Chop almonds in food processor and remove
- Using the “pulse” button on your food processor, mix chicken, salt, dill and yogurt until it comes together in a paste-like consistency
- Transfer chicken mixture from food processor to a bowl. Carefully mix in chopped grapes and celery until just incorporated. Do not over mix.
- Serve over a bed of mixed greens or baby spinach and top off with some balsamic glaze. Bon Appetit!
Sour cherry soup is a Hungarian summer time favorite. Over the years, I have heard about this famous soup from my boyfriend and his family. They recount summers spent around Lake Balaton and the surplus of sour cherries in the area. Sour cherries can be …
Hello! It’s been a sec here at Three Teas Kitchen since we have last posted – but that does not mean we haven’t been eating well, this Moroccan Roasted Vegetable Salad included! This salad is a lovely medley of fresh summer produce and warm Moroccan …
These Za’atar Roasted Potatoes are the perfect side dish to any summer gathering. They have a delicious, crisp exterior with a luscious, smooth interior. And, may I add, it’s impossible to stop eating them. What takes these potatoes really over the top is, you guessed it, ZA’ATAR!
What is Za’atar??
Za’atar is a delicious spice blend you will find frequently throughout the Middle East. Za’atar means thyme in Arabic, the most common herb in za’atar, along with sumac, sesame seeds and salt. You may also find oregano or majoram in some versions. Each region of the Middle East has their own version of za’atar, and many families make their own unique blends.
Za’atar gives these potatoes an earthy flavor from herbs, a lemony tang from the sumac, and a toasty crunch from the sesame seeds. I’m drooling just thinking about that bite.
Za’atar can be used in SO MANY WAYS. It’s delicious to simply mix it with olive oil and dunk pita into it. I love marinating chicken with za’atar, yogurt and lemon (soooo good, recipe to come!). Sooo YUM to sprinkle on popcorn! Man, dusting it on some over easy eggs, with a little feta – it’s lick your fingers good. As you see, the options are endless.
A Few Cooking Tips!
My favorite way to prep potatoes is to first boil them and then roast them under high heat. This helps create even cooking, so that your potato is soft and not dried out in the inside, while still nice and caramelized on the outside. That is all we can ask for in life, no?
This technique works on any size or type of potato. The boiling and oven time will vary depending on the size and texture of your potato. For boiling, what you’re looking for is for your potato to be just knife tender. For roasting, the oven should be at 425F. Roast until an even browning happens on the edges. You may need to rotate your baking sheet if you have hot spots in your oven for even cooking.
This weekend lets all look like the 4th of July, and if you’re lucky maybe someone will come up to you and say, “it makes me want ZA’ATAR ROASTED POTATOES real bad!” Shout out to the one, and only Legally Blonde <3
Za’atar Roasted Potatoes
- 1½ lbs baby potatoes, washed, any variety works (I used a mix of red and yellow)
- 2 tbsp olive oil
- 2 tbsp za'atar*
- salt, to salt water and to taste on potatoes*
- water, for boiling
- Heat oven to 425F.
- Bring a pot of salted water to boil.
- Once boiling add whole mini potatoes and cook until just knife tender, about 10-15 minutes.
- Strain potatoes from water. Allow to cool until able to handle with your hands. Then cut in half, lengthwise.
- Line a baking sheet with parchment paper or foil.
- Place potatoes on baking sheet and toss with olive oil and za'tar. Sprinkle with salt.
- Line potatoes with the skin side down on baking sheet. Roast in oven for about 15-20 minutes, until you notice some browning color on your potatoes. Then, broil on high for a couple minutes until the tops are further browned and crisped to your liking.
- Once out of oven, sprinkle additional salt as needed to taste.