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Roasted Carrots with Za'atar and Feta (OUR SPICE GIVE ME PEACE OF THE THE MIDDLE EAST BLEND)

This is one of our favorite side dishes and  I love how roasting the carrots concentrates and intensifies their natural flavors. The sweetness of the carrots paired with za'atar and the bite of the feta cheese really give make this dish unique. This recipe also works well with sweet potatoes. Za'atar is traditionally consumed with Arabic bread (the pita) which the pita is dipped in olive oil and then the seasonings. It is commonly sprinkled over chicken, fish and vegetables. Some cooks swear that it brings out a spectacular flavor in any Mediterranean dish.This is a simple Israeli version of Za'atar that is hand blended from toasted sesame seeds, coriander, sumac, thyme, cumin and black pepper.    Ingredients: 4-6 carrots, peeled...

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African stew using (Exotic Tunisia)

  1 16 oz can garbanzo beans 1 14.5 oz can diced tomatoes, undrained 2 zucchini, sliced thin 2 parsnips, slice thin 1 onion, chopped 1 sweet potato, peeled and diced 1 teaspoon diced jalapeno pepper 2 tablespoons olive oil 2 tablespoon golden raisins 1/2 teaspoon Coriander Seed Powder 1/4 teaspoon Turmeric Powder 1/4 teaspoon Ginger Powder 1/4 teaspoon Korintje Cinnamon Powder 1/8 teaspoon Ground Cumin 1/8 teaspoon Garlic Powder 1 cup water Pinch of Exotic Tunisia Directions: Heat olive oil in a large Dutch oven and sauté zucchini, parsnips, onion, sweet potato and jalapeno until fragrant. Add remaining ingredients and bring to a boil. Simmer for 30-35 minutes or until vegetables are tender. Serve over cooked rice or couscous. 

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