Author: Tea Collection

Jessie tweets & chats her days away working in the social media and public relations departments of Tea. Born and raised in Austin, Texas, Jessie moved to New York after college to work in the fashion industry. Still new to San Francisco, she's constantly discovering new sushi spots and hidden boutiques. She's still dreaming of her last trip to the Caribbean and hopes one day soon she can play on the beaches of Thailand.

Greek-Style Peppers

Recipe submitted by Jessica of Feed Me Dearly.

“Our visit to Greece was the first major trip that Rodney and I took as a couple back in 2001. We returned several years later to  re-visit Mykonos and Santoroni and tack on a few more islands (Rhodes, Corfu, Crete). We even did the completely optional/somewhat frightening several-day visit to Athens.

I have strong memories of the food. Whether we were sitting down to a fancy dinner in the heart of the Old Town in Mykonos, or beachside at a little taverna, I recall a freshness and simplicity that still influences my cooking today.

Greek food appeals to me because the flavors are so clean. Tomatoes, feta, zucchini, mint, bright olives, plump seafood. A complete and total absence of sauce, unless you’re spoon-feeding yourself moussaka at a tourist trap. It’s the kind of food that comes together quickly, which in my kitchen is a must. And I find myself revisiting these flavors often – whether it’s a quick, Greek-inspired salad, or non-traditional foods, like these stuffed peppers, which uses all of the Greek ingredients that I can wrangle into a shopping cart.”

Read her full post here

greek stuffed peppers
Greek-Style Peppers
Votes: 5
Rating: 2.4
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The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
greek stuffed peppers
Greek-Style Peppers
Votes: 5
Rating: 2.4
You:
Rate this recipe!
Print Recipe
The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Ingredients
Servings:
Units:
Instructions
  1. Preheat your oven to 350 degrees.
To make the tomato sauce
  1. Heat one tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add half of the chopped onions. Add a pinch of salt, a few grinds of pepper, and a teaspoon of the oregano and the chopped thyme. Sautee the onions until translucent, and then add both cans of tomatoes. Turn the what to high, just until the mixture starts to bubble vigorously, and then turn the tomatoes down to low. Allow the tomatoes to simmer while you prep the rest of the meal (approx 20 minutes). When the tomato sauce is ready, puree with an immersion blender.
To make the peppers
  1. Prep your cup of quinoa according to the package directions, and set aside.
  2. Prep your peppers by coring the stem end of each pepper with a small paring knife, and pulling out the seeds. Set the peppers aside, and using the same small knife, remove any usable pieces of pepper from around the stem. Chop these pieces, and add them to the reserved 1/2 diced onion along with the diced zucchini. Set aside.
  3. Heat the leftover tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add the ground lamb. Cook the ground lamb, breaking it up as you go, until it’s no longer pink. Season with salt and pepper, and with a slotted spoon, transfer to a large paper towel-lined bowl, reserving the leftover oil.
  4. Drain the pan of most of the oil, leaving a scant tablespoon. Add your vegetables, and sautee, stirring every so often to prevent burning, until the onions are translucent and the pepper and zucchini have softened (approx 5 minutes).
  5. Remove the paper towel lining from the bowl, and add your vegetables, quinoa, and Kalamata olives to the lamb. Give the mixture a good stir, then add your feta and mint, and toss one more time gently.
  6. To assemble the peppers, ladle your tomato sauce in a 9x13 baking dish (you may not need all of it, I had about a half cup left over). Next, working one at a time, take a pepper shell, season the inside with a pinch of salt, and then gently stuff (overflowing a little at the top if you’d like), and place, stuffing side up, in one corner of the sauce-lined dish.
  7. Continue working with the next 5 peppers, lining them up so that they all stand up easily in the pan.
  8. When you’ve finished stuffing the peppers, cover loosely with foil, and bake in the oven for 45 minutes to an hour. You want the filling to be warm, and the pepper shells heated to the point where they’re soft, not firm.
  9. Let stand for a minute or two, and then serve alongside a little of the tomato sauce.
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The History of Thanksgiving

happy thanksgiving

Thanksgiving. What comes to mind? You may think… A time to stop and reflect. A time to give thanks. A time for friends and family to pack into your house. A meal that everyone gathers around… they eat and eat until it seems impossible to eat anymore. You may think of your great grandmother’s famous apple pie or your in-law’s fried turkey.

Thanksgiving usually comes along with a few key dishes. You’ll find pumpkin pies, stuffing, green bean casseroles and of course, turkey! While these have become staple dishes, we’re afraid we have to tell you that the pilgrims didn’t actually bond over pumpkin pie. Traditions today have evolved over time. So, let’s a look at history of Thanksgiving and how it all came to be.

Buttermilk Pie

buttermilk pie
Buttermilk Pie
Votes: 10
Rating: 4
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
buttermilk pie
Buttermilk Pie
Votes: 10
Rating: 4
You:
Rate this recipe!
Print Recipe
Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
Ingredients
Servings: pie
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Add all other ingredients and stir well.
  4. Pour into unbaked pie shell and bake for 1 hour. Let sit for at least 30 minutes before serving.
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Vietnamese Chicken Noodle Soup

Recipe submitted by Lisa of Good on Paper. We love her Instagram feed too, check it out!

When it comes to comfort food, my go-to is a big bowl of soupy noodles. Whether it’s ramen, soba, pho, or chow fun noodles in chicken broth, I will never turn down a giant bowl of noodles swimming in hot broth. It’s kind of crazy, but I have been making this super simple Vietnamese Chicken Noodle Soup since 2001. I found it in one of my Cooking Light magazines years ago and it’s been a staple in our house ever since. It’s so simple (throw everything into a big pot, boil the noodles, put the two together), yet surprisingly complex in flavor.

Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
Votes: 0
Rating: 0
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Servings
4
Servings
4
Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat and simmer 15 minutes or until the chicken is done. Remove chicken from pan, cool slightly. Cut into bite-size pieces.
  2. Cook rice noodles in boiling water 5 minutes; drain.
  3. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Let each guest add their own toppings. Serve with lime wedges.
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Grandma Lucy’s Meatballs

Recipe submitted by Danielle of CITYGIRLGONEMOM.COM

Growing up as an Italian girl in NYC, many recipes, stories and traditions were had in the kitchen.

I can still hear my grandma Lucy yelling for me, “Daniella, come in the kitchen and help grandma roll the meatballs!”

The smell of roasting garlic and her stories about past loves and being a child with 12 brothers and sisters always had me mesmerized. She grew up in a building where Lincoln Center stands today. She shared a room with 5 of her siblings. I was always amazed at that. When they got the notice they had to leave the building to build Lincoln Center, they migrated to Brooklyn. Lucy lived for a beautiful 90 years and we talk about her often. Cooking for her family was something she cherished and her recipes will continue to pass on generation after generation.

meatballs
Grandma Lucy's Meatballs
Votes: 2
Rating: 3.5
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Through the years we all have added a modern day spin to Grandma Lucy's meatballs. Don't forget to check the end of the recipe to see what our family adds to jazz it up. Another thing to note is many Italians don't measure ingredients, we just cook by the eye. Works great for our family, but if you need some measurements I have included them in this recipe.
meatballs
Grandma Lucy's Meatballs
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Through the years we all have added a modern day spin to Grandma Lucy's meatballs. Don't forget to check the end of the recipe to see what our family adds to jazz it up. Another thing to note is many Italians don't measure ingredients, we just cook by the eye. Works great for our family, but if you need some measurements I have included them in this recipe.
Ingredients
Servings:
Units:
Instructions
  1. Soak your breadcrumbs in milk and let all the milk absorb. Mix all the ingredients together thoroughly. Form meatballs. I like to roll them small and grandma rolled them rather big. TIP: Keep a large bowl of ice water handy and dip your hands in the ice water when forming your meatballs. It helps stop your hands from becoming a sticky mess. Stage your meatballs on a platter until they are all rolled and ready to cook. IF you find your meatballs are too soft and they will not hold their shape, then consider adding more breadcrumbs. If they are too hard, consider adding another egg.
  2. Fry them in a skillet, that has an ample amount of canola oil or olive oil. Turning them as the “sides” brown. I have baked them on baking racks at 450, turning every 15 or so minutes.
  3. Drop them in your gigantic pot of sauce and let them continue to cook until you are ready to eat.
Our Modern Day Spin
  1. My rendition: I don't like to make my own bread crumbs, I enjoy using panko and a handful of basil in my meatball mixture. I also use ground turkey instead of the pork and ground beef. I have also used pureed carrots and have thrown that in.
  2. Uncle Frank: He, believe it or not, likes to add raisins. Don't ask why... He enjoys the sweetness.
  3. My dear friend Liz: She doesn't use chopped garlic, she uses a roasted garlic powder and likes the brand Penzys.
  4. My Cousin Angela: Grates zucchini for the health benefits and also only uses ground pork.
  5. My Cousin Damian: Beef & Veal and he says NO Basil.
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Rolled Empanadas

phyllo dough empanadas
Rolled Empanadas
Votes: 0
Rating: 0
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Servings Prep Time
16 25 minutes
Cook Time
25 minutes
Servings Prep Time
16 25 minutes
Cook Time
25 minutes
phyllo dough empanadas
Rolled Empanadas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Servings Prep Time
16 25 minutes
Cook Time
25 minutes
Servings Prep Time
16 25 minutes
Cook Time
25 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Heat 1 tbsp of olive oil in a non-stick pan over medium high heat. Stir occasionally, until ground beef is fully cooked and browned. Set aside to cool.
  3. When meat is cool, combine with additional filling ingredients.
  4. Lay 16 phyllo pastry sheets carefully in a large tray. Cover with a damp towel (paper towel works too) to prevent breaking.
  5. Take one spoonful of the filling mixture and place it on the short end of the phyllo strip. Roll away from you a few times, then fold the sides of the strip in and continue to roll the dough until there is no dough left to roll.
  6. Brush with a little olive oil and egg wash and place onto a large (and lightly oiled) baking sheet.
  7. Repeat this process with all phyllo rolls and place in the oven at 400 degrees for 15 minutes.
  8. Serve warm with your favorite yogurt dip. Enjoy!
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Peach Cobbler

peach cobbler
Peach Cobbler
Votes: 2
Rating: 4
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"A cup, a cup, a cup, a stick" is how I've always remembered my mom's cobbler recipe. This isn't the kind of cobbler you might be thinking of... the kind that resembles a pie. This cobbler is ooey, gooey and more like a cake. It's not gluten-free, vegan or healthy whatsoever. But I can promise you one thing... It's delicious. Growing up in Texas, it was a staple dessert in the summer months, but after moving around the country I've learned that it can be made with any in-season fruit no matter the time of year. Best served with a giant scoop of vanilla ice cream on top!
Servings Prep Time
1 cobbler 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
1 cobbler 10 minutes
Cook Time
45-60 minutes
peach cobbler
Peach Cobbler
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
"A cup, a cup, a cup, a stick" is how I've always remembered my mom's cobbler recipe. This isn't the kind of cobbler you might be thinking of... the kind that resembles a pie. This cobbler is ooey, gooey and more like a cake. It's not gluten-free, vegan or healthy whatsoever. But I can promise you one thing... It's delicious. Growing up in Texas, it was a staple dessert in the summer months, but after moving around the country I've learned that it can be made with any in-season fruit no matter the time of year. Best served with a giant scoop of vanilla ice cream on top!
Servings Prep Time
1 cobbler 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
1 cobbler 10 minutes
Cook Time
45-60 minutes
Ingredients
Servings: cobbler
Units:
Instructions
  1. Depending how sweet your fruit is, add a little sugar and set aside while you fix the dough.
  2. Mix the sugar, flour, baking powder, salt, and milk in a bowl and stir well.
  3. Melt the stick of butter in a pie dish. I find that one not too deep works best. Pour in the "dough" and put the fruit on top. It will be a cake consistency.
  4. Bake at 350 until it doesn't jiggle in the middle. 45 minutes to an hour or longer. Dough should rise up over the fruit, but don't feel bad if it doesn't. It will still taste good!
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