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. 

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.

Bone Broth "Latte"

Bone Broth "Latte"

Ingredients:

Serves 1

• 8 oz Bone broth (homemade or bought from the market)

• 1 Tbs Ghee or butter

• 1 Pinch of salt

• 1 Pinch Teeny Tiny Spice Company spice blend of choice (Suggested: Shepherd Herb Mix)

• 1 Pinch Turmeric

• 1 Pinch of Black pepper

 Instructions:

1. Bring the broth almost to a boil on the stove top. Once hot, carefully pour into a blender.

2. Add ghee/butter, salt, spice, turmeric, and black pepper. Place the lid on top, then a towel over the lid, hold down and blend well for about 10-15 seconds. Strain if desired to remove larger spices. 

3. Pour, let cool slightly, and enjoy

Curried Pumpkin Soup

Curried Pumpkin Soup

Ingredients:

• 1 pumpkin (sugar pumpkin, small baking pumpkin)
• 1/2 or 1 whole sweet apple (use less for a less sweet and tart soup) (optional)
• half an onion
• 2 Cups broth
• 1/4 Cup coconut milk (thick, from a can)
• 2 cloves garlic
• 1 Tbsp cooking fat/oil
• 1 tsp salt
• 1 Tbsp Teeny Tiny Spice Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake, 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. 

Fall Vegetable Salad

Fall Vegetable Salad

Ingredients:

• 1 lb Butternut squash, chopped, peeled

• 1 lb Brussels sprouts, chopped

• 1 Leek, sliced

• 2 Cups of spinach

• 1 Apple, diced

• 2 Tbsp Olive oil +more for roasting

• 2 Tbsp Balsamic vinegar

• 1 Tbsp Maple syrup

• 1 Tbsp Teeny Tiny Spice Perfection Spice or spice blend of choice

• 1/4 Cup Dried cranberries

• 2-4 Tbsp Chopped nuts

• 3-4 Slices of bacon (we love US Wellness Meats)

• Optional: fresh rosemary

 Instructions:

1. Preheat oven to 450℉.

2. Coat chopped brussels sprouts, squash, and leeks in oil and spice, and roast until crispy and softened.

3. Fry bacon in a skillet while veggies are cooking. Sprinkle a little Perfection Spice Rub on the bacon. 

3. Remove and add to a large bowl with spinach and chopped apples.

4. In a small food processor, combine balsamic vinegar, olive oil, maple syrup, and some fresh rosemary to make the dressing.

5. Toss dressing over salad, then top with bacon, cranberries, and nuts. 

Eggplant Rollups with Cashew Cheese, Tomato and Basil

Eggplant Rollups with Cashew Cheese, Tomato and Basil

Ingredients:

• 1 Large Eggplant, sliced lengthwise, about 6 pieces

• 1/2 Large tomato, sliced

• 8-10 Leaves fresh basil

• 1/2 C Cashews

• 1 Tbs Nutritional yeast (optional)

• 2 tsp Teeny Tiny Spice Shepherd Herb Mix

• salt

 Instructions:

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

2. While cashews are soaking, preheat oven to 450℉. Coat the strips of eggplant with olive oil and sprinkle with salt and spices.

3. Bake on a sheet of parchment paper, a very well greased pan, or Silpat baking mat for 20 mintues. Flip, then cook an additional 15-20 minutes, watching to ensure that they do not overcook. 

4. Remove from oven and let cool.

5. Strain cashews from the water and add to a food processor. Add 1-2 Tbs water, a little at a time, nutritional yeast and a pinch of salt. Blend to form a chunky "cheese.”

6. Spread the cheese on the eggplant strips, top with basil and tomato, then roll and stick a toothpick through to hold together. Serve.

Cabbage Fritters

Cabbage Fritters

Ingredients:

• 2 Large handfuls of shredded cabbage (or cole slaw mix)

• 2 Eggs

• 2 Tbs flour (I used gluten free cassava flour, but any white flour or white flour sub will work)

• Sprinkle of salt

• 1 tsp Teeny Tiny Spice Blend of Choice (Suggestions below)

• Oil for frying

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix or Za’atar

 Instructions:

1. Combine slaw, eggs, spice, salt and a drizzle of oil in a bowl. Mix well until everything is evenly coated.

2. Stir in 2 tablespoons of flour. It should create a bit of a paste on the cabbage mix.

3. Heat about a centimeter of oil, deep enough to lightly fry, in a large skillet. 

4. Pick up a small handful, about 1-2 Tbs of the cabbage mix and press into a patty, then carefully drop it in the hot oil, fry over medium for about a minute, then flip.   

5. Continue to cook on each side, until browned and beginning to crisp.

6. Remove carefully and serve hot!  

Berberé Three Sisters Salad

Berberé Three Sisters Salad

Ingredients

• 1 Lg Sweet potato, peeled and diced

• 1 Tbsp Olive oil

• 1 Tbsp Teeny Tiny Spice Co. Ethiopian Berbere

• 15 oz Can black beans, rinsed and drained

• 5 oz Sweet corn, frozen

• 1 Sm Red onion, fine dice

• 1 Tbsp Lemon juice

• 1 Tbsp Olive oil (optional)

• Salt to taste

 Instructions

1. Toss the sweet potato with olive oil and Berberé.

2. Spread in a baking dish and bake at 425º until tender, about 35 minutes, stirring occasionally.

3. Remove from the oven and allow to cool.

4. In a bowl, combine the spiced sweet potato and remaining ingredients.

5. Serve immediately or chilled.

Spicy Eggplant Dip

Spicy Eggplant Dip

Ingredients

• 2 Eggplants, cut in half lengthwise

• 4 Garlic cloves, peeled

• 1 Carrot, chopped

• 1 Onion, chopped

• 6 Tbs Olive oil

• 1-2 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)

• 16 oz. Chickpeas, drained, liquid preserved

• Salt to taste

Suggested Teeny Tiny Spice blends: Ethiopian Berberé, West African Curry, Ras el Hanout

Instructions

1. In a roasting pan, toss the eggplant and garlic in 2 Tbs of olive oil.

2. Roast the eggplant and garlic in a 325℉ oven for 40-60 minutes until the vegetables are soft and cooked through.

3. Scoop the cooked flesh of the eggplant from its skin and place it into a blender along with the garlic.

4. Sauté the onion and carrot in 2 Tbs olive oil until tender.

5. Add spice blend to the sauté pan with the onion and carrot and cook for 1 minute.

6. Add the sautéd vegetables and spice to the blender along with 2 Tbs of olive oil, the chickpeas and 1/4 C of the reserved liquid.

7. Purée until smooth, adding more of the reserved liquid as needed to produce a smooth and creamy dip.

8. Season with salt and additional spice to taste.

9. Serve with sliced baguette, crackers or vegetables.

Za’atar Spiced Creamy Hummus

Za’atar Spiced Creamy Hummus

Ingredients:

• 16 oz Chickpeas, drained, liquid reserved

• 2 Garlic cloves

• 1 1/2 Tbs Tahini

• 2 Tbsp Olive Oil

• 1-2 Tbsp Teeny Tiny Spice Company Za’atar

• 3-5 Tbsp Lemon juice

• 1/2 tsp Salt

Instructions:  

1. Add all of the ingredients to a blender, including 1/4 C of the reserved liquid from the chickpeas.

2. Purée until smooth, about 5 minutes, adding more of the reserved liquid as needed to create a smooth consistency.   

3. Check the seasoning and add more salt or spice if desired.

4. Serve with sliced baguette, crackers or vegetables.

Spiced Goat Cheese

Spiced Goat Cheese

This recipe is the perfect example of how spices can easily transform a plain old dish (or appetizer, in this case) into something that will wow your taste buds and your guests. Serve with some crusty bread and slices of strawberries for a yummy appetizer.

Ingredients:

4 oz Soft goat cheese
1 Tbsp Teeny Tiny Spice Company  spice blend (Harissa, Berberé, Perfection, WhoopAss) 

Instructions:

1.    In a small bowl, blend spice and goat cheese together until well combined.

2.    Let stand for at least one hour, but preferably for 3-4 hours.

3.    Eat.

Persian Adwiya Mango Salsa

Persian Adwiya Mango Salsa

Ingredients:

• 1 Tbsp Teeny Tiny Spice Company Persian Adwiya

• 2 Tbsp Olive oil

• ½ tsp Honey

• 1 Mango, peeled and diced

• 1 Tomato, diced

• ½ Red Onion, minced

• 1 Scallion, sliced into small rounds

• ½ tsp Lime Juice

Instructions:

1. In a small bowl, mix together the Persian Adwiya, olive oil and honey and set aside for 30 minutes to allow the flavors to bloom.

2. Prepare the other ingredients.

3. Mix the spice and oil mixture with the other ingredients.

4. Serve with chips or as a condiment for a main dish.

Za’atar Roasted Beet Couscous Salad

Za’atar Roasted Beet Couscous Salad

A nice summer salad, the combination of flavors, textures and colors in this dish will make it one of your favorites. Use different colored beets and change up the vegetables according to what you have on hand.

Preparing the beets:

• 2-3 Medium Beets, washed & dried

• 1 Tbs Olive oil

• 1 Tbs Teeny Tiny Spice Company Za’atar

 
1. Preheat oven to 400℉.
2. Place beets in a foil pouch, drizzle with olive oil and sprinkle with Za’atar.
3. Seal pouch and roast in oven for 50 minutes.
4. Remove from oven and allow to cool.
5. Finely dice the beets after removing and discarding the outer skin (or just leave skin as is).
 
Preparing the couscous:

• 1 Tbs Olive oil

• 1 C Israeli couscous

• 2 Tbs Teeny Tiny Spice Company Za’atar

• 1 1/4 C Water

 
1. Heat oil in a saucepan over medium heat.
2. Add the couscous and Za’atar and allow them to toast in the pan for 5 minutes, stirring occasionally.
3. Add the water, bring to a boil, cover and reduce heat to a simmer for 10 minutes.
4. Remove pan from heat and let it stand, covered, for 5 minutes.
5. Turn couscous out into a bowl and fluff with a fork.
6. Allow to cool before assembling the salad.
 
Putting it all together:

• 2 ribs Celery, finely chopped

• 1/2 C Cucumber, peeled, seeded and chopped

• 1/4 C Red onion, finely chopped

• Juice of 1/2 lemon

• 1 Tbs Olive oil

• Salt to taste

• Toss together the beets, couscous, celery, cucumber, onion, lemon juice and olive oil.

• Season with additional salt if desired.

Herb and Spice Sautéed Shrimp

Herb and Spice Sautéed Shrimp

Ingredients

• 1 Lb Shrimp

• 1-2 Tbsp Teeny Tiny Spice Co. Blend of choice (Suggestions below)

• 1 Tbsp Olive oil or butter

Suggested Teeny Tiny Spice blends: Oaxacan Adobo, Cajun Seasoning, Vindaloo

Instructions

1. Shell and de-vein the shrimp.

2. Toss shrimp with spice until evenly coated.

3. Heat oil or butter in a pan over medium high heat.

4. Add the spiced shrimp to the pan and toss occasionally.

5. Cook until done, about 3 minutes.

6. Serve over rice or pasta.

Asian Chicken Wings

Asian Chicken Wings

Ingredients

• 3 Lbs Chicken Wings
• 1/3 C Water
• 1/3 C Soy Sauce
• 1/3 C Saki
• 3 Tbsp Mirin
• 3 Tbsp Fish Sauce
• 4 Tbsp Brown Sugar
• 3 Tbsp Teeny Tiny Spice Co.  (Szechuan Spice or Penang Curry)     
• 2 Scallions, sliced ½” long
• 2 Scallions, sliced in thin rounds (for garnish)

Instructions

1. In a large sauté pan, brown the chicken wings.

2. Combine water, soy sauce, sake, mirin, fish sauce, spice and brown sugar in a bowl.

3. Pour the liquid mixture over the browned wings, cover and simmer for 10 minutes.

4. Uncover and cook down, stirring occasionally, until the liquid has turned into a thick glaze.

 5. Sprinkle with sesame seeds and scallions that you sliced into rounds.

Garam Masala Seared Scallops

Garam Masala Seared Scallops

This is a flavorful dish that takes less than 10 minutes to prepare. It works great with many Teeny Tiny Spice Company spice blends. We love the aromatics of Garam Masala with the sweetness of scallops.

 Instructions:

1. Clean and dry enough scallops for your meal.

2. Heat a pan to medium high heat.

3. Lightly butter the pan and immediately place the scallops into the pan on their flat sides.

4. Dust the top surfaces of the scallops with Teeny Tiny Spice blend.

5. Turn scallops over after 2 minutes. Dust the top surfaces with Teeny Tiny Spice blend.

6. Remove from heat and serve when the scallop is just cooked through.

Enjoy.

Pan Fried Spicy Radishes

Pan Fried Spicy Radishes

Ingredients

• 10-16 Radishes (1 good bunch), washed and cut in half

• 5 Bacon rashers, cut into ½ inch chunks

• 1 Tbsp Teeny Tiny Spice Company blend of choice (Suggestions below)

• 2 Garlic cloves, crushed

• Optional: If the radish tops are nice and crisp, clean those, stem and tear into pieces

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Ethiopian Berberé, Harissa

Instructions 

1. Over medium heat, cook the bacon until crisp and then set the bacon aside.

2. In the hot bacon renderings, place the radish halves in the pan, cut face down and allow to fry for 5 minutes.

3. Sprinkle on the spice and stir the radishes, cooking for another 5 minutes, stirring occasionally.

4. Add in the garlic and bacon and cook for two more minutes.

5. Serve as is or sprinkled with the torn radish leaves.

Spicy Baked Fries

Spicy Baked Fries

This is a standard recipe in our home. For an easy and fun evening, we do burgers with one spice, regular potato fries with another, and sweet potato fries with yet a third spice. No need for ketchup with all of that flavor on the plate!

Ingredients:

• 2 Lg Potatoes (About 2 pounds)

• 1 1/2 Tbs Olive oil

• 1-2 Tbs Teeny Tiny Spice Company spice blend of your choice (Adjust the amount of spice to your taste)

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix, Perfection Spice Rub, Cajun Spice

Instructions:

1. Preheat oven to 425℉.

2. Wash and dry or peel your potatoes (We keep skins on).

3. Cut into thick fries.

4. Toss potatoes with the oil to coat. Add spice and toss again until evenly seasoned.

5. Spread the spiced potato fries onto a baking sheet in a single layer and place in the oven.

6. Cook for about 30 minutes, until lightly browned on the outside and soft in the middle.

Teeny Tiny Couscous

Teeny Tiny Couscous

We use Israeli couscous for this dish because we like the larger grains. It is a wonderful side dish in which you can use any of our spice blends, depending on your mood and the main dish you are pairing it with. 

Instructions

• 2 C Couscous

• 3 C Water

• 1/2 tsp Salt

• 2 Tbs Teeny Tiny Spice Co. spice blend of your choice

• 2 Tbs Butter

Suggested Teeny Tiny Spice blends: Ras el Hanout, Persian Adwiya, Za’atar

Ingredients

1. Put couscous, water, salt and spice in a medium saucepan and bring to a boil.

2. Turn heat to low, cover and simmer for 10 minutes.

3. Remove from heat, add butter and serve.

Spiced Apple and Onion Stuffing

Spiced Apple and Onion Stuffing

Smokey, spicy, savory, crisp & silky, this is a great stuffing for festive occasions or for when you just want some stuffing!

Ingredients:

• 2 Tbs Olive oil

• 4 Tbs Butter, softened

• 4 Ribs celery, diced

• 1 Lg Onion, diced

• 3 Apples, diced

• 2 Tbsp Teeny Tiny Spice Company Perfection Spice Rub

• 1/4 C Parsley leaves, chopped

• 8 C Cubed stale bread or unseasoned stuffing mix

• 2-3 C Chicken stock

Instructions:

1. Preheat oven to 375°F.

2. Add the oil and butter to a large skillet over medium heat.

3. When hot, add the vegetables, apple and spice and cook for 5 minutes.

4. Stir in the parsley and stuffing.

5. Moisten the stuffing with the chicken stock until the bread is soft but not soggy.

6. Fill a well-buttered baking dish with the stuffing mixture and place in hot oven.

7. Bake until the stuffing is set and the top is crisp and golden brown, about 30-45 minutes.