Curried Pumpkin Soup

 

Curried Pumpkin Soup

Ingredients:

• 1 Pumpkin (Sugar pumpkin or small baking pumpkin. You could also use a butternut squash)

• 1/2 or 1 Whole sweet apple (Use a green apple for a less sweet and tart soup)

• Half an onion (Yellow or white)

• 2 C broth

• 1/4 Cup full fat coconut milk

• 2 Cloves garlic, minced

• 1 Tbs cooking fat/oil

• 1 tsp salt

• 1 Tbsp Teeny Tiny Spice Company Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake with skin on until softened at 450℉. 

2. Carefully remove the skin.

3. Add flesh to your blender.

4. Heat oil in a large skillet then toss in garlic. Once aromatic, toss in apples, salt, and Massaman Curry. 

5. Cook until onions are softened then transfer everything to the blender. 

6. Deglaze the pan with a bit of the broth and pour contents into the blender.

7. Add broth and coconut milk to the blender.

8. Blend ingredients until creamy and thoroughly combined. Adjust spice and salt as needed. 

9. Heat to serve. 

Apple and Spiced Pecan Salad

Apple and Spiced Pecan Salad

Ingredients:

• 2-4 Strips Bacon

• 2-4 Cups Mixed greens

• 1 Small Apple

• 2 Tbs Chopped Pecans

• 1/2 - 1 tsp Teeny Tiny Spice blend of choice (Suggestions below)

• 1 tsp Honey

Suggested Teeny Tiny Spice blends: Harissa, WhoopAss, Jamaican Jerk

For the dressing:

• 1 Tbs Apple cider vinegar

• 1 Tbs Balsamic vinegar

• 1 Tbs Olive oil

• 1 tsp Dijon mustard

• 1 tsp Honey

 Instructions:

1. Fry bacon and set aside to cool.

2. In the bacon grease, fry thin sliced apples for about 30 seconds on each side and set aside.

3. Add chopped pecans to the grease and simmer, shaking in some spice and a teaspoon of honey to coat (add a pinch of salt here too!). Let cook on medium for about a minute then scoop out with a fork.

4. You can finish the bacon in the honey spice grease to add a little extra flavor.

5. Combine all ingredients for the dressing in a small container.

6. Mix all ingredients together and drizzle with dressing to serve. 

Italian Sausage and Peppers​​​​​​​

 

Italian Sausage and Peppers

Ingredients:

• 1 lb Pork or beef sausage link, or links

• 3 Peppers (red, yellow, orange, green bell)

• 2 Large onions

• 1 28 oz Can (or close to 28 oz can) crushed tomatoes, no salt added

• 2 Tbsp Teeny Tiny Spice Hot Italian Spice

• 1/2 tsp salt

• 2 Cloves of garlic

• Cooking oil or fat of choice

Instructions:

1. Begin by preparing the sausage, cooking it through.

2. Slice the peppers and onion into long strips, mince the garlic, then heat some oil in a large pot.

3. Add garlic, onion and peppers and cook over medium, stirring regularly until mostly softened.

4. Add the crushed tomato, spice and salt. Taste and adjust seasoning as necessary.

5. Add sausage links and serve. 

Tomato Tart

Tomato Tart

Ingredients: 

To make the crust:

• ½ C Coconut flour

• 1 Clove finely chopped garlic

• 1 tsp Teeny Tiny Spice Company Hot Italian Seasoning

• ¼ tsp salt

• 1/3 Cup melted coconut oil or melted butter

• 2 eggs

 
Toppings:

• 1-2 Tomatoes, sliced

• 2 Tbs Mayo blended with 1 clove of chopped garlic OR 2 Tbs pesto

• A few leaves of chopped basil or other fresh herbs

• Freshly grated parmesan

Instructions:
1. Preheat oven to 350℉. Combine dry ingredients in one bowl, wet in another and then mix together to form a ball of dough.

2. On a baking sheet, roll out the dough ball in between 2 pieces of parchment paper.

3. Peel off the top layer of parchment and bake crust for 10 minutes.

4. Let crust cool for 5 minutes, then spread the pesto or mayo evenly on crust.

5. Add sliced tomatoes and chopped basil  (Pat tomatoes with paper towel to soak up some of the liquid before laying them on crust.)

6. Grate some fresh parmesan over top.

7. Bake for 25 minutes.

8. Remove from oven and sprinkle on more chopped basil to finish.

Chinese Five Spice Steak Strips

Chinese Five Spice Steak Strips

Ingredients:

• 1 to 1.5 lb Thin steak, sliced into strips

• 3-4 Tbs Coconut aminos or soy sauce

• 2 tsp Teeny Tiny Spice Chinese Five Spice

• 1 Tbs + 1 tsp honey

• 1 Tbs Apple cider vinegar

• 1 tsp Salt

• 1 tsp Garlic, minced

• 1 tsp Chili paste (optional)

Instructions:

1. Add steak slices to a Ziploc bag or large storage container with lid. 

2.  Add all ingredients minus 1 tsp of honey, and stir to coat. 

3.  Zip or put the lid on the container and shake well.  Marinate for a few hours in the fridge.

4. When ready to cook, add 1-2 tsp ghee or cooking oil to a pan (cast iron if possible) then add the steak strips when hot. 

5. Cook until steak is cooked through. You can add remaining marinade/spice while cooking. As liquid thickens and steak finishes cooking, turn up the heat to high and get some nice browning on the steak. Add a drizzle of honey and one splash of coconut aminos or soy sauce to finish.  

6. Serve atop rice or sauteed vegetables. 

Baby Eggplants with Spiced Chickpeas

Baby Eggplants with Spiced Chickpeas

Ingredients:

• 2 Baby eggplants

• 1 Can chickpeas

• 2 Tbs Tahini (sesame seed butter)

• Fresh herbs (parsley works well here!)

• 1-2 tsp Sesame seeds (optional)

• 2 tsp Teeny Tiny Spice Ras El Hanout or Harissa

• Salt

Instructions:

1. Rinse and drain liquid from chickpeas and let sit on a towel for about 30-60 minutes. Pat dry.

2. Heat oven to 400℉. Toss chickpeas in a little oil, spice, and salt, then bake for about 30-45 minutes until crispy. 

3. Meanwhile, heat the grill and cover eggplant with a little oil and salt. Place directly on the grill, puncturing with a few holes and grill for about 20 minutes, flipping regularly. If you don't want to use a grill, you can roast them until softened.

4. Take a moment and bring a dry skillet to medium heat. Toss in the sesame seeds and slightly brown them.

5. When eggplant is tender, remove from the grill, slice open like a baked potato, fill each with half the chickpeas, a pinch of salt, then tahini, and top with the toasted sesame seeds and remaining chickpeas. 

Seaside Salmon Cakes

Seaside Salmon Cakes

Ingredients:

• 2 Cans of wild salmon

• 1-2 tsp Sesame oil

• 1/2 Cup flour (I used tapioca flour, a great gluten-free option)

• 1 Egg

• 1/2 Onion

• 1 Green bell pepper

• 1-2 Tbsp Teeny Tiny Spice Seaside Spice

• 1 tsp salt

• Pinch of garlic granules if desired

Instructions:

1. Begin by chopping onion and pepper in a food processor.

2. Heat 1-2 teaspoons of sesame oil in a cast iron skillet. 

3. Mix salmon, onion, pepper, salt, spice, garlic, and the egg in a bowl. Slowly add flour, a tablespoon at a time until no long super wet and holds when put into a patty.

4. Make a patty using about 2 Tbsp worth of the mix, forming in your hands, and then place carefully in the hot oil. 

5. Continue with the rest of the mixture, adding to the oil (you may need to do 2-3 batches).

6. Fry on medium high for about 2-3 minutes then check to see if ready to flip. Flip when turning golden brown, and fry to desired doneness on the other side. You can slightly press with a spatula after the first flip.

7. Serve with your favorite sauce, or add to a salad and enjoy.

Vampire Slayer Burger Bowl

Vampire Slayer Burger Bowl

Ingredients:

• 1 lb Grass fed beef (for 4 burgers)

• 4 Cloves of garlic

• 1/4 Cup chopped leeks, green onions, ramps

• 2 Sweet potatoes, diced

• 1 Tbsp Teeny Tiny Spice Perfection Spice

• Salt to taste

Instructions:

1. If grilling, preheat the grill to medium heat. 

2. Chop garlic, onion, and potatoes.

3. Add half the garlic to a warm skillet/cast iron pan, with some fat or oil of choice. After a few minutes, add potatoes and cook over medium heat. 

4. Add salt to potatoes and a pinch of your favorite spice (we love to use our Montreal blend!) Stir the potatoes regularly. Add green onion/leeks in when about halfway cooked through. 

5. Mix Perfection Spice, the other half of the garlic, a pinch of salt, and half of the chopped leeks/onions in a small bowl. 

6. Add ground beef to the mixture and mix well. Patty into 4 burgers. Cook until the desired doneness. 

7. When burger and potatoes are done, top the potatoes with the patty and serve. 

8. Up the ante by mixing up a garlic mayo for topping! 

Cherry Chipotle Ribs

Cherry Chipotle Ribs

Ingredients:

• 1 Rack of pork spare ribs (use any ribs, just adjust cooking time as needed)

• About 2 cups cherries, pitted (fresh or frozen)

• 2 Tbs Tomato paste

• 2 Tbs Vinegar

• 4-6 Dates, soaked for about an hour

• 1 Tbsp Teeny Tiny Spice Oaxacan Adobo

• Salt to taste

Instructions:

1. Begin by cutting off any excess film around the ribs.

2. Turn on grill to medium heat (Please see notes for oven cooking).

3. Purée the cherries with tomato paste, dates, spice, vinegar, and a pinch of salt. Taste and adjust as needed.

4. Lightly coat the ribs in the paste, then wrap well, folding in the ends to create a foil bag around the ribs. Save remaining paste. 

5. Place on grill over low heat for about 15 minutes, then flip carefully, taking caution as to not puncture the bag. Cook for another 15 minutes. Repeat process to cook for 1 hour in foil. 

6. Open the bag, carefully, then place the ribs directly over low heat, brushing additional paste over the ribs, flipping every 5 minutes or so, continuing with the paste, until the temperature has reached about 190℉. 

7. Serve with your favorite side dish. 

*We made these specifically on the grill but a general spare rib recipe in the oven calls for ribs to be cooked about 3-4 hours at 275℉, in a large roasting pan covered with aluminum foil. 

Xinjiang Chicken Skewers

Xinjiang Chicken Skewers

Ingredients:

• 1.5 lbs chicken breast or thighs, diced

• 2 Tbsp Teeny Tiny Spice Xinjiang Spice

• 2 Tbsp honey

• 2 Tbsp olive oil

• pinch of salt

 Instructions:

1. Preheat oven to 400 degrees or heat grill. 

2. Dice chicken into bite size pieces. 

3. In a bowl, mix spice, salt, honey, and oil.

4. Add chicken to bowl to coat. 

5. Slide chicken onto metal skewers. If baking, lay across a casserole dish so drippings won't fall into the bottom of your oven and burn. 

6. Bake for 25 minutes or until cooked through and broil for a moment to finish slightly crispy. Likewise, grill until chicken is no longer pink. 

Beans and Greens Burger

Beans and Greens Burgers

Ingredients:

• 3 Cups Black beans, cooked

• 3 Eggs

• 2 Cups Cabbage, finely chopped

• 1 Cup Spinach greens, finely chopped

• Bunch of cilantro, finely chopped

• 1 Medium onion, finely chopped

• 6 Tbsp Almond flour (can sub flour of choice)

• 1-2 tsp Salt

• 1-2 tsp Teeny Tiny Spice of choice (Suggestions below)

• optional: Garlic

Suggested Teeny Tiny Spice blends: Oaxacan Adobo, Ethiopian Berberé, Tolucan Chorizo

 Instructions:

1. Begin by mashing the beans with a fork until mostly ground up. 

2. Using a food processor or grater, chop all veggies to an ultra fine size. 

3. Mix veggies and beans, then add eggs, stirring well. 

4. Add salt, spice, garlic, and then begin to add flour, a tablespoon at a time. Stop if the mixture becomes too thick and dry, you want it to stay somewhat moist but not overly wet.

5. Scoop with 1/3 cup and then patty with your hands. Lay each burger on a very well greased baking sheet or Silpat mat. 

6. Bake at 350 for 45-60 minutes, flipping carefully halfway. 

Lentil Meatballs

Lentil Meatballs 

Makes 20 balls

Ingredients:

• 1 Cup dry lentils

• 3 oz (handful) Carrots

• 1/4 of a large onion

• 6 oz Cauliflower (two handfuls)

• 1 Egg

• 4-5 Cloves of garlic

• 2 Tbsp Cooking fat or oil

• 1-2 Tbsp Flour (Cassava flour for gluten free)

• 1-2 Tbsp Teeny Tiny Spice Vadavan Curry

• 1-2 tsp salt

 Instructions:

1. Bring lentils to a boil with about 4 cups of water. Let simmer for about 30 minutes until softened.
2. Meanwhile, add carrot, onion, garlic, and cauliflower to a food processor (in batches if necessary) and pulse to a small rice texture.
3. Sauté the veggie and garlic blend on the stove top until softened. 
4. Add to a large bowl and set aside.
5. Preheat oven to 350℉. 
6. When lentils are mostly softened, drain, and add to a food processor, pulsing a few times to chop. You don't want a smooth puree here; it should still be slightly chunky.
7. Add to the veggie mix, crack an egg and the spices into the bowl, and mix well. 
8. Add flour slowly and stir. 
9. Scoop with a tablespoon into the palm of your hand and toss back and forth from palm to palm to form a compact ball. Add more flour if too moist, or another egg or liquid if too dry. 
10. You can add these to a greased baking sheet or into a hot skillet with oil/fat and cook for a few moments to brown before baking. 
11. Bake at 350℉ for 20-30 minutes, let cool slightly, then serve. 

Seaside Spice Meatloaf

Seaside Spice Meatloaf

Ingredients:

• 1 lb Ground beef

• 3 Eggs

• 1 Red pepper, diced

• 1/2 Cup Raw onion, diced

• 2 Tbsp Teeny Tiny Spice Seaside Spice

• 2 Tbs Coconut flour

• 2 Tbs Tomato paste

• 1 -2 tsp Salt

For sauce:

• 2 Tbs Tomato paste

• 1 Tbs Honey

• 2 tsp Apple cider vinegar

• 1/2 tsp Teeny Tiny Spice Seaside Spice

 Instructions:

1. Preheat oven to 375℉.

2. Combine all of the meatloaf ingredients in a large bowl and form into a loaf in a greased bread pan. Bake for 35 minutes.

3. Combine sauce ingredients and brush on meatloaf for 5-15 minutes more of cooking. 

4. Let cool slightly, slice, and serve. 

Massaman Beef Curry

Massaman Beef Curry

Ingredients:

• 1lb Diced stew meat

• 1/4 C Orange juice

• 1/4 C Coconut cream

• 2 Tbs Teeny Tiny Spice Company Massaman Curry

• 2 tsp Coconut sugar

• 2 Carrots, sliced

• a handful of fingerling potatoes, sliced

• Salt to taste

• 1 tsp Ghee or oil

 Instructions:

1. Heat oil or ghee over medium heat. Add spice and cook for a moment, then add in diced beef, stirring to coat. 

2. After beef is beginning to brown, add orange juice, veggies and coconut milk and stir.

3. Cover and cook for 30 minutes on low/medium-low. 

4. Uncover for the sauce to thicken if needed.

Apple Chutney & Grilled Cheese

Apple Chutney & Grilled Cheese

Ingredients:

For the Chutney:

• ¼ C Brown sugar

• 1 C Red wine vinegar

• ½ Small onion, finely diced

• 2 tsp Ginger, finely chopped

• 1 tsp Teeny Tiny Spice Garam Masala

• ½ tsp Salt

• Zest of ¼ of a lemon

• 8 oz. Fresh apple, stems removed and cubed

For the grilled cheese:

• Bread of choice

• Cheese of choice

 Instructions:

1. In a saucepan, combine all of the ingredients except the apples.

2. Bring to a boil and then reduce to a simmer.

3. Simmer until the liquid is reduced by 2/3, about 15 minutes.

4. Stir in the apples and continue simmering until the apples are soft and slightly broken down, and chutney is thick - about 15 more minutes. Chop as desired. 

5. Allow cooling.

To assemble the grilled cheese, butter the bread slightly on one side. On the un-buttered side, slather on a few teaspoons of chutney. Lay it butter side down into a greased skillet. Shred the cheese over the chutney and top with the other slice of bread, butter side up. Cook, until browned and crispy on both sides and cheese is melted.s

Four Spice Red Wine Braised Beef

Four Spice Red Wine Braised Beef 

Ingredients:

Serves 2-4

• 1 lb Beef stew meat

• 1/2 Bottle red wine

• 1-2 Cups Broth or water

• 2 Carrots (diced)

• 1/2 Onion (diced)

• 1 Tbsp Teeny Tiny Spice French Four Spice

• Garlic

• Salt

• Cooking fat/oil

 Instructions:

1. Preheat oven to 325℉. 

2. In a small food processor or using a knife, finely dice the carrot, garlic, and onion. 

3. Heat the cooking fat (about a tablespoon or two) in an oven-safe pot with lid (like a dutch oven.) 

4. Add the beef and cook to sear the sides. Sprinkle with salt and French Four Spice.

5. Remove meat from pan, add the diced veggies and garlic, then cook at medium-high until translucent and cooked down. 

6. Pour in half a bottle of red wine, a cup of broth or water, and using a wooden utensil, scrape up any bits that have stuck to the pan. 

7. Add meat back in, give another sprinkle of salt and additional French Four Spice if desired and cook in the oven for 3 hours. Halfway through, check the braise to see if it needs more liquid. 

8. After time is up, if liquid is too thin, bring it to a boil on the stove top to reduce and drizzle over the plate before serving. 

West African Curry Meatball Soup

West African Curry Meatball Soup

Serves 2 large bowls, 4 small

Ingredients:

For Meatballs:

• 1/2 Pound ground beef (pork or chicken will work too!)

• 1/2 Finely diced onion

• 2 Large Cloves of garlic

• 1 Egg

• 2 Tbs Coconut flour (or flour of choice)

• a handful of fresh basil

• 1/2 tsp Teeny Tiny Spice Company West African Curry

• 1/2 tsp salt

For Broth and Soup:

• 16 oz Broth

• 1 Sliced pepper (red, orange or yellow)

• 1 Zucchini, shredded into noodles or sliced

• 1/3 C Coconut milk (canned)

• 1-2 Tbs almond butter or peanut butter

• a pinch of Teeny Tiny Spice Company West African Curry

 Instructions:

1. Preheat oven to 450℉. 

2. In a hot pant, heat olive oil to cover the surface.

3. Toss in the onion, garlic and basil mix and sauté in the oil for a few minutes, then mix in the 1/2 tsp West African Curry.

4. When onions have softened and mixture has cooked down a bit, add the mixture to a bowl with the ground beef. salt, egg and coconut flour. Mix well. 

5. Scoop out with a tablespoon and roll into a tight meatball before placing onto a greased baking sheet. There should be enough for about 16 meatballs.

6. Bake these for 20 minutes or so, until done.

7. While meatballs are cooking, slice a pepper very finely, and prepare your zucchini (slice or zoodle)

8. Pour 16 oz (2 cups) of broth into a small/medium sized pot, add in your coconut milk, nut butter, and one pinch of West African Curry. 

9. If you have an immersion blender, stick it in and blend well. If not, before you heat the ingredients, add to a blender or food processor and mix until well combined, then put back in the pot over the stove.

10. As meatballs are finishing, add the peppers to the broth to soften them for a few minutes as the broth is heated.

11. When it's time to serve, place a handful of zucchini in a bowl, spoon peppers and broth over them and finish by placing meatballs on top. You can sprinkle the top with scallions, cilantro, and/or almonds for texture and a boost of flavor.

*If you prefer a thicker, nuttier base, use less broth and add more coconut milk and nut butter.

Thanksgiving in a Bowl

Thanksgiving in a Bowl

Ingredients:

• 1 lb Ground turkey breast or thighs

• 1 Delicata squash

• 1/4 C Dried cranberries

• 2 Tbs Chopped pecans

• 1-2 Tbs Tahini

• 1 Tbs Maple syrup or honey

• 1 Rib of celery (diced)

• 1 Small onion (diced)

• Cooking fat of choice

• 1 Tbsp + 1 tsp Teeny Tiny Spice Shepherd Herb Mix or Za'atar

 Instructions:

1. Preheat the oven to 450℉. 

2. Slice off the ends of the squash, slice in half, scoop out the seeds, and bake, skin on, until browning.

3. Meanwhile, in a skillet, sauté the diced celery and onion until soft, sprinkling with salt and herbs. Set aside. 

4. In a skillet, add a little cooking oil then add the ground turkey. Cook, chopping with a fork, sprinkling with a tablespoon of Shepherd Herb Mix and salt to taste.

5. When all components are finished cooking, layer a bowl with squash, add a scoop of the celery onion mix, then top with ground herbed turkey.

6. Finally, sprinkle cranberries and pecans atop and drizzle with tahini and honey/maple syrup to serve. 

Persian Beef and Eggplant with Creamy Cashew Sauce

Persian Beef and Eggplant with Creamy Cashew Sauce

Ingredients:

• 1 Eggplant, sliced into rounds

• 1/2 lb Ground beef

• 2/3 Cups Cashews or cashew piece

• 1 Tbs Butter or ghee

• 1/2 tsp Salt

• 1-2 tsp Teeny Tiny Spice Persian Adwiya

• Oil or ghee for cooking

• 1 Tbsp Raisins or currants

Optional:

• 1/4 tsp Garlic powder

• 1-2 tsp Nutritional yeast

 Instructions:

1. Add cashews to a glass, cover with water, and soak for one hour.

2. While cashews are soaking, cut a large eggplant into rounds, coat with oil or ghee, sprinkle with salt, then bake at 400℉ on each side until beginning to brown and soften, approx 30 minutes.

3. While cashews are close to finished soaking, preheat skillet and add oil or ghee. Add ground beef to the hot skillet and cook, chopping into a crumble. Add Persian Adwiya when halfway cooked. When close to done, turn off heat, and stir in raisins or currants. 

4. Drain water from cashews, add to a blender or food processor, add 1/2 tsp salt, nutritional yeast, garlic powder and 1/2 cup water. Blend until a thick liquid is formed. 

5. Pour this mixture into a clean skillet over low heat, then stir in 1 Tbs butter or ghee. Taste and add salt or additional seasoning to taste.

6. To plate, alternate layers of eggplant rounds with a layer of the beef mixture, then drizzle sauce over to finish.

Sweet and Spicy Penang Curry Beef

 Sweet and Spicy Penang Curry Beef

Ingredients:

• 2-3 Pound beef roast

• 1 Large onion

• 1 Bunch of large carrots

• 2 Large oranges

• 6 Cloves of garlic

• 1 Inch of fresh ginger

• 1 1/2 C Broth of choice

• 1/4 C Coconut Aminos (or soy sauce)

• 1/4 C maple syrup

• 2 Tbs Teeny Tiny Spice Penang Curry

• Salt to taste

• Oil for frying (Sesame oil or oil of choice)

 Instructions:

1. Begin by turning the oven on to 300℉. 

2. Chop the onion in half then slice it and set aside. 

3. Peel then roughly chop 6 cloves of garlic and set aside.

4. Cover the beef in a dusting of Penang Curry and salt while you heat your oil in a dutch oven or other oven safe pot with a lid.

5. When oil is hot, cook meat on each side until slightly seared, then remove from heat and place on a plate. Meanwhile, combine broth, aminos or soy sauce, maple syrup, and juice from one and a half oranges in a small bowl. 

6. Toss in garlic, ginger, and onions, and sauté in the oil until browning. Remove onion mixture from the oil and transfer to the plate with the meat.

7. Pour some of the liquid mix into the pan, carefully scraping up the pieces stuck to the bottom of the pan. 

8. Place the meat, onion, garlic, and ginger, back in the pot and pour in more liquid until it comes about halfway up the height of the beef roast. Reserve a couple cups of the liquid.

9. Cover and cook in the oven at 300-325℉ for 3 hours. 

10. Before serving, bring remaining liquid to a boil, adding juice from another half orange, and coconut or brown sugar. Reduce until sauce has thickened and serve over beef.