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If you come up with a recipe using Woodsong Spice Blends – send it to our email. If we like the recipe, we’ll award you with a free spice blend jar of your choice!
Good food is the original medicine. A steaming bowl, brimming with veggies & herbs does more for “what ails ya” than any “day or nite” formula. Long touted as the cure for the common cold, this soup is also really tasty!
2 Qts Chicken Stock
4 Chicken thighs, skins removed
2 carrots, chopped
2 ribs celery, chopped
1 large onion, chopped
2-4 red, yellow, or purple potatoes, cubed
1 4oz. can, chopped green chili’s
1 15oz. can stewed tomatoes
1 Grandma’s Recipe “Soup Stone”
sea salt, black pepper, red pepper flakes to taste
Simmer all ingredients until veggies are tender & chicken falls off the bone.
45-60 minutes on the stove, or 4-6 hours in a slow cooker.
Brown 2 lbs Ground Beef or Turkey or cubed White Fish (such as cod) in Olive Oil.
Near the end of cooking time, sprinkle 2 TBSP “Chica Blanca” Taco Seasoning over meat.
Serve with shredded lettuce, black beans, cheeses, salsa + whatever else you love on tacos. in either crispy or soft taco shells. YUM!
“Chica Blanca” Taco Seasoning is flavorful but not hot, for added kick +add cayenne or hot salsa.
½ c. extra light olive oil (Maltese Early Harvest)
½ c. parsley, chopped fine
3 cloves garlic, minced
½ c. (or more) Thai basil, chopped fine
½ c. mint leaves, chopped fine
½ – 1 tsp. garlic chili sauce, or sriracha
½ c. cilantro, chopped fine
½ c. grated carrot
2 T. fresh ginger, minced
2 T. rice vinegar
2 T. sesame oil
Try this one on ramen noodles, grilled shrimp & egg rolls, and a dressing for Chinese chicken salad! Great as an addition to pho, or in stir fries & rice too.
We’d love to hear your special variations (anybody up for a tarragon or lemon basil)?
This is a great lunch recipe to serve at a party. It also makes a great supper paired with a hearty soup.
3 c. cooked chicken (either roasted or canned)
1 large rib of celery, cubed
½ cup dried cranberries
½ c. mayonnaise
4 T. fresh tarragon, chopped finely
2 scallions (green onions), chopped
6-8 leaves romaine lettuce, washed & trimmed
Salt & pepper to taste
Combine all ingredients, except lettuce in covered dish for 24 hours, refrigerate. When ready to serve, fill lettuce “boats” & serve cold. Yum!
Also, makes great sandwiches & an even better dip for crackers.
3 c. sliced zucchini (or a combination of summer squash & broccoli)
1 large onion, chopped
4 eggs, beaten
4 T. butter (or olive oil)
2 T. brown mustard
2 T. Woodsong “Taste of Italy” seasoning blend
1 pie crust (or package of “Pop N Fresh” rolls, pushed into bottom of an 8×8 baking pan)
Saute vegetables in butter (oil), add seasoning blend. Set aside to cool. Spread mustard over crust (dough). Add beaten eggs & cheese to cooled veggie mixture. Pour into pan. Bake at 350°F for 30 min.
The Woodsong kitchens have all recently gone gluten-free. After the initial “shock” adjustment, we realized that some of our favorite recipes have always been gluten-free.
This yummy cookie makes a great gift too (make extra for yourself!)
2 egg whites
1 tsp. vanilla extract
2/3 c. sugar
2 T. chopped fresh chocolate mint
2 c. flaked, sweetened coconut
Bittersweet chocolate for half dipping (if desired)
Preheat oven to 325°F. Whip egg whites and vanilla in a mixer until soft peaks form. Add sugar (1 TBSP at a time) while continuing to whip until stiff peaks form. Fold in chocolate mint & coconut into egg whites. Drop rounded teaspoons of dough onto cookie sheets 1″ apart. Bake 20 min (or until tops are lightly brown). When cooled, melt chocolate in double boiler, half dip cookies & let cool on waxed paper.
Brown 1 – 1½ lbs. ground or cubed meat (turkey, goat, beef or zucchini for vegetarian chili), spoon into a soup pot or crock pot.
Saute 1 large onion, 2 bell peppers, 2 cloves of garlic chopped in olive oil, spoon into the pot as well.
Add; 2 cans kidney beans, 2 cans black beans (or the equivalent of your own cooked beans), add to pot.
Add Mom’s Chili “Soup Stone” & a cup of tomato juice, broth, water or beer if you like your chili “soupy”.
Simmer 45-60 minutes on the stove. 2-3 hours on high in Crock Pot.
Add 1/2 – 1/4 teaspoons cayenne if you like your chili hot.
Brown 2 lbs. stew meat* (beef or game), add 4 carrots, 3 stalks celery, 2 large onions, 3 cloves garlic – All chopped, saute til slightly soft and add 2 qt. beef stock, 1/2 c. red table wine & about 2 lbs. mushrooms (assorted button, crimini, shiitake) & Hunter’s Stew “Soup Stone”.
Simmer 1 hr. Last 15 minutes add 1/4c. more wine.
Serve with crusty bread over rice or wide egg noodles.
½ c. EVOO (a little more if you’ll be marinating meats)
1 c. parsley, chopped fine
3 cloves garlic, minced
4 T. fresh oregano, chopped
½ c. sweet basil, chopped fine
½ c. red bell pepper, chopped
½ c. cilantro, chopped fine
½ c. chives, chopped fine
2 T. white wine vinegar
Juice of 1 lemon
½ tsp. (or more) Woodsong Red Chili Flakes
Chop all very finely be hand or pulse in food processor til “saucy” and finely blended. Traditionally served with grilled flank steak, this incredibly fresh herb sauce is also terrific on grilled chicken or salmon. It makes an awesome dipping sauce for steamed artichokes & tortilla chips, and can not be beaten for a baked potato topping. It is really versatile as a salad dressing or grilled veggie topper, too. The possibilities for this sauce are endless, so go ahead and experiment with adding your favorite herbs, etc.
3 c. leftover cooked potatoes, cubed
3 eggs, beaten
1 medium onion, chopped
1 green or red bell pepper, chopped
2 T. Woodsong Gourmet Salt-Free Blend
1 c. cubed cooked ham, turkey, or chicken
Ground pepper & red pepper flakes to taste
Optional – chopped leftover veggies (broccoli, asparagus, green beans, cauliflower, etc.)
Saute onions & bell pepper in oil until translucent. Add potato, meat & leftover veggies. Sprinkle Woodsong Gourmet Salt-Free Blend over mixture & saute until potatoes are golden brown. Add beaten eggs & ground pepper to taste. Serve with sliced tomatoes or salsa.
Most Jambalaya recipes (Cajun food in general) are loaded with fat & salt making it a less than a healthy choice for many people & an unnecessary source of calories for all of us!
We’ve found that you really don’t have to sacrifice flavor for healthy food. TRY this one, you will not be disappointed. Our Crawdaddy’s Cajun is a salt-free spice blend that lends itself to all sorts of recipes, giving you all of the POW! to food with zero sodium. Enjoy!
4 skinless, boneless chicken thighs, cubed
1 c. of raw shrimp peeled, tails removed
2 c. of ham, cubed
1 – 12oz package chicken andouille sausage, sliced
2 large green bell peppers, cubed
2 bunches green onions, chopped
1 large (or 2 medium) onion(s), chopped
4 cloves garlic, minced
2 T. Woodsong “Crawdaddy’s Cajun” Spice Blend
¼ tsp. cayenne pepper (optional)
¼ c. olive oil, divided
1 ½ c. long grain white rice (do not be tempted to use brown rice – it won’t work)
3 c. water
2 tsp. fresh parsley, chopped
Saute chicken in 1/2 of the olive oil, set aside. Saute garlic, onion & peppers in remaining olive oil until translucent. Add in ham, sausage & spices. Saute for 5-8 minutes. Add water, rice, shrimp & chicken – bring to boil. Reduce heat to simmer, cover cook 45 minutes stirring occasionally.
Last 10 minutes remove cover & stir often to help the rice “dry out”.
Serve immediately or cool & serve the net day (taste’s even better) – Yum!
Preheat oven to 350*F
Slice 2 onions thinly & spread over bottom of the dish. Add a rack of Spring lamb (from Coffee Pot Ranch) & sprinkle with 2 T. of Herbs de Provence. Cover with foil & bake 20 min per pound.
Serve with your favorite potatoes & spring asparagus steamed with butter and sea salt!
1 c. feta cheese (Jollity Farm)
1 medium cucumber, cubed
1 red onion
2 ripe tomatoes, chopped
1 can Calimata sliced olives
Combine these ingredients in a medium bowl, add 1-2 T. Zorba the Greek seasoning. 1/3 cup Olive Oil & 1/3 cup Wine Vinegar. Toss liberally, refrigerate several hours to overnight, stirring occasionally.
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