Pork Stew

Pork Stew

Ingredients:

• 2 Lb Boneless pork shoulder, cubed

• 2 Tbs Teeny Tiny Spice Company Vindaloo

• 1/2 tsp Salt

• 2 Tbs Fresh squeezed lemon juice

• 2 Tbs Vinegar, white or apple cider

• 1 inch Fresh ginger, grated

• 8 Cloves Garlic, minced

• 2 Tbs Olive oil

• 3 Small onions, diced

• 1 Can Tomatoes, peeled

 Instructions:

1. Combine Vindaloo, salt, lemon juice, vinegar, ginger and garlic.

2. Add cubed pork and allow to marinate, refrigerated, 2-24 hours.

3. Remove meat from marinade and brown in a pan over high heat with 1 Tbs olive oil.

4. When browned, remove meat from pan.

5. Add remaining olive oil to the pan along with the onion.

6. When the onion softens and begins to brown around the edges, add the tomato, meat, marinade and enough water to cover meat.

7. Bring to a boil, reduce heat and simmer, loosely covered, for about one hour until the meat is tender and the sauce is thickened.

Simple Tagine

Simple Tagine

Traditionally, this North African stew is made in a tagine pot, but a heavy-bottomed pan or casserole dish with a cover can substitute. Depending on the main ingredient that you choose, vary the cooking time to achieve a tender result. As the cooking nears completion, you can remove the lid and allow some of the liquid to cook off to thicken the sauce.

Ingredients:

• 2 Lb Lean meat or firm tofu

• 2 Onions, chopped

• 2-3 Tbs Olive oil or butter

• 2 Tbsp Teeny Tiny Spice Company Ras el Hanout

• 8-10 Pitted dates

• 1 Tbs Raw honey

• 3 Tbs Almonds

• 3 Tbs Shelled pistachios

• 1/4 C Flat leaf parsley, chopped

• Salt and pepper to taste

 Instructions:

1. Sauté the onion in oil over medium heat until golden brown.

2. Stir in the Ras el Hanout.

3. In the pan, toss the meat or tofu with the spice to coat.

4. Add just enough water to almost cover the meat (use a bit less for fish or tofu), and bring to a boil.

5. Cover the pan with a lid, reduce heat to low and simmer. Cook until almost done…..about 15 minutes for tofu or fish, 30 min. for poultry and 60-90 for red meats.

6. Stir in the honey and dates. Cover and simmer until the main ingredient is tender, about 10-30 min.

7. Quickly and gently toast the nuts in a pan or oven.

8. Sprinkle nuts and parsley over the dish and serve.

Moroccan Rice with Currants

Moroccan Rice with Currants

Ingredients:

• 1 C Basmati rice

• 1 C Water

• 1 C Broth

• ¼ tsp Salt

• 2 Tbsp Teeny Tiny Spice Company Ras el Hanout

• ¼ C Currants

• 1 Tbs Butter

• 2 Tbs Chopped pistachios

Instructions:

1. In a small pot, combine rice, water, broth, salt, spice and currants.

2. Cover, reduce heat to a simmer and cook for 20 minutes.

3. Let rest, covered, for 5 minutes.

4. Add butter and black pepper to taste as you fluff the rice.

5. Garnish with chopped pistachios before serving.

Poached Chicken Breast with Sundried Tomatoes

Poached Chicken Breast with Sundried Tomatoes

Ingredients:

• 2 Boneless, skinless chicken breasts

• 6 Halves sundried tomatoes

• 4 Tbs Hot water

• 1 C White wine

• 2 Tbs Teeny Tiny Spice Company Harissa

• Optional: A few thin slices Monterey Jack or favorite cheese

 Instructions:

1. Slice horizontally into each chicken breast to make a pocket.

2. Blend Harissa, sundried tomatoes and hot water to make a paste.

3. Stuff each chicken breast pocket with the paste.

4. If using cheese, thinly slice and add to each pocket.

5. Poach in a saucepan with white wine for about 15 minutes or until cooked through.

6. Serve with wilted greens for a super yummy meal.

Shepherd Herb Spring Lamb Roast

Shepherd Herb Spring Lamb Roast

Amy Love generously allowed me to share this recipe from her website, www.realfoodwholehealth.com. It is a lovely springtime creation using our Shepherd Herb Mix. We cooked it this past weekend when my brother was visiting from Colorado. It was so easy to prepare, the house smelled heavenly all day as it slow-cooked, and to say it was delicious would not do it justice. Please enjoy and I also highly recommend checking out Amy’s website.

This recipe makes 4 servings, but as Amy says, it is easy to adjust to however many you are serving.

To make the roast:

3 to 4 Lb Pastured lamb roast
3 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix
1 Lg Onion (any color), roughly chopped
1 C Homemade stock (or wine) 

1. Season the lamb with a generous amount of Shepherd Herb Mix and place in slow-cooker.

2. Add onion and stock

3. Place lid on slow-cooker and set to low for approximately 6-8 hours. Time may vary by cooker and roast size. Optionally, set on high for 2 hours and then low for 2-3 hours.

Pan sauce and serving:

1. Remove lamb roast from slow-cooker and place on a serving platter.

2. Carefully pour juices/drippings from the slow-cooker into a medium saucepan and set over medium heat on the stove top.

3. Allow mixture to boil, stirring often, until it is reduced by approximately half (about 5 minutes).

4. Add fresh herbs if desired.

5. Delay adding salt until the end, as the saltiness of the sauce will concentrate as it reduces. Taste and adjust seasonings accordingly.

6. Pour over lamb on platter.

7. Serve alongside a large, simply dressed salad and/or roasted asparagus with butter and lemon.

Thanks, Amy! Enjoy.

Picadillo

Picadillo

Ingredients:

• 1 Lb Ground meat

• 1 C Onion, chopped

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

• 1 C Diced apple

• 1 C Diced potato

• 2 C Crushed tomato

• ¼ C Raisins

• 1 Tbsp Apple cider vinegar

• Optional: Spicy peppers (like jalapeno)

Suggested Teeny Tiny Spice blends: Chocolate Chili, Tolucan Chorizo, Oaxacan Adobo

Instructions:

1. In a large skillet over medium heat, brown turkey without stirring.

2, Stir in onion and Teeny Tiny Spice, breaking up the turkey and scraping up any browned bits from the pan.

3. Stir in diced apple, diced potato, crushed tomatoes, raisins, vinegar and hot peppers if using.

4. Simmer, covered, for 15 minutes.Uncover and cook until the liquid is almost all absorbed.

5. Serve with rice, by itself, or as a filling for tacos or burritos.

Spiced Stuffed Winter Squash with Apples

Spiced Stuffed Winter Squash with Apples

Ingredients:

• 1 lb Ground turkey

• 1 Tbs Butter

• 2 Whole honeynut, acorn or other small winter squash

• 1 Tb Olive oil

• 1 Med Onion, diced

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

• 1 Whole apple, diced

• 1 Stalk celery, diced

• Optional: ¼ C Currants, cranberries and/or shredded cheese

• Salt to taste

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, West African Curry, Jamaican Jerk

Instructions:

1. Preheat oven to 350°F.

2. Halve each squash lengthwise and scoop out seeds.

3. Melt butter in a pan.

4. Brush butter around inner rim of each squash and sprinkle ¼ tsp of whichever spice blend you are using inside each squash.

5. Place each squash half upright in a baking dish. Pour 1 C water in bottom of baking dish.

6. Bake for 50 minutes or until soft.

7. Meanwhile, sauté onions, celery and apple in oil for 3 minutes.

8. Add ground turkey, the remaining 1 Tb spice and currants or cranberries if using, and cook until turkey is lightly browned.

9. Remove squash from oven and fill each half with turkey mixture.

10. Top with shredded cheese if desired and serve.

Bean and Mushroom Burgers

Bean and Mushroom Burgers

Ingredients

• 8 oz. Mushrooms, small dice

• 1/2 Red onion, small dice

• 1/2 Bell Pepper, small dice

• 2 Tbs Olive oil

• 2 Tbs Teeny Tiny Spice Company blend of choice (Suggestions below)

• 6 Tbs Bread crumbs (GF or not)

• 1 16 oz can Black beans, rinsed and drained

• 2 Egg whites

• 1 Tbs Balsamic vinegar

Suggested Teeny Tiny Spice Blends: Tolucan Chorizo, Ethiopian Berberé, Ras el Hanout

Instructions:

1. Over medium heat, sauté the mushrooms, onion and bell pepper in the olive oil until the pepper begins to soften, about 4 minutes.

2. Add spice and stir for 1 minute.

3. Add the beans and cook, smashing the beans, for 2 minutes.

4. Season with additional spice or salt as needed.

5. Transfer the mixture to a bowl and blend in the egg whites, bread crumbs and vinegar.

6. Form the mixture into four patties.

7. Cook the patties in an oiled skillet over medium heat until they begin to brown and feel firm, about 7 minutes per side

Spicy Red Lentils

Spicy Red Lentils

Lentils are one of my favorite things to eat. This dish is quick, easy and delicious and it is fun to try a different Teeny Tiny Spice blend each time you make it. Serve by itself, over rice or as a side dish. Lentils pair nicely with just about everything.

Ingredients:

• 1 Yellow onion, diced

• 1 ½ Tbs Olive oil

• 1 C Red lentils

• 2 Tbs Teeny Tiny Spice Co.® spice blend of choice (Suggestions below)

• 2 C Water

• Salt and pepper to taste

Suggested Teeny Tiny Spice blends: Ras el Hanout, Vindaloo, British Curry

Instructions:

1. Sauté diced onion in olive oil until soft.

2. Add lentils, spice and water.

3. Cover and cook for 20-25 minutes.

4. Remove from heat, add salt and pepper to taste and enjoy.

Spiced Braised Lamb Shanks

Spiced Braised Lamb Shanks

Ingredients:

• 6 Lamb shanks

• 1 Onion, chopped

• 1/2 lb Mushrooms

• 1 lb Potatoes, chunked or small potatoes cut in half

• 4 Tbsp Teeny Tiny Spice Blend of choice (we suggest Montreal Seasoning or Hot Italian Spice)

• 2 C Red wine or broth

Instructions:

1. In an oven proof pan bring the ingredients to a boil on the stove top.

2. Cover with a lid or tightly with foil and place into a 275º-300ºF oven.

3. Allow to cook for 6-8 hours, until the meat is falling off the bone.

Penang Pork Ribs with Pineapple

Penang Pork Ribs with Pineapple

Makes 2 large servings, double as necessary 

Ingredients:

• 10 oz Boneless pork ribs (loin will work too)

• 6 oz Pineapple, sliced

• 1 Small onion

• 1 Large red/orange peppers, or 7 mini

• 1 C broth

• 1/3 C Full fat coconut milk + 1/3 C water

• 1 Tbs + 1 tsp Teeny Tiny Spice Penang Curry

• 1 Tbs Peanut, almond, cashew, or sunflower seed butter

• Rice, or riced cauliflower to top.

Instructions:

1. Preheat oven to 300℉. 

2. Chop pork into bite size pieces. Salt, pepper, and cover with 1 tsp Penang Curry. Place in a pan over high heat and brown all edges slightly (Do not cook through).

3. Remove from heat and place in a large oven safe pot with lid. Cover with 1 cup or so of broth (halfway covering pork) and put in the oven for about 1 hour, flipping halfway through. While that is cooking, prepare riced cauliflower or rice for later.

4. About 20 minutes before pork is done, chop veggies and pineapple into small pieces. Sauté the onion and peppers in a large pan until soft. Add in 1/3 cup coconut milk, 1/3 cup water, 1 Tbs peanut or almond butter and 1 Tbs Penang Curry. Mix well, add pineapple and cook on medium high to reduce and thicken sauce. 

5. When pork is finished, add to pan and mix to cover pork with sauce.

6. Once sauce has thickened, reduce heat and spoon mixture over rice and serve.

Spicy Italian Veggie Bake

Spicy Italian Veggie Bake

Serves 4

Ingredients:

• 4 Eggs

• 10 oz Chopped Broccoli (half a large crown)

• 7 oz Chopped Roma tomato (about 2)

• 1 Medium Onion, chopped

• 1 tsp Chopped Garlic

• 2 Tbs Teeny Tiny Spice of choice

Suggested Teeny Tiny Spice blends: Hot Italian Spice, Shepherd Herb Mix, British Curry

 Instructions:

1. Preheat oven to 350℉.
2. Mix all chopped vegetables and garlic in a bowl.
3. In a separate bowl, beat 4 eggs, then pour over veggies. 
4. Sprinkle with 1 to 2 Tbs spice and a little salt, then mix well with hands until all veggies are covered.
5. Scoop into a greased casserole dish and bake for about 35 minutes, until cooked through.

Lemon Tahini Zucchini Boats

Lemon Tahini Zucchini Boats

Ingredients:

• 1-2 Medium-large zucchini

• 1 Small/medium fresh beet

• 1-2 Tbs Melted coconut oil (butter or ghee will work as well)

• 1 tsp Teeny Tiny Spice Persian Adwiya (other suggested blends below)

For the dressing:

• 2 Tbs Tahini

• 2 Tbs Olive oil

• Juice of 1/2 lemon

• 1 tsp Raw honey

• Salt and pepper to taste

Instructions:

1. Slice the zucchini in half lengthwise, scoop out the seeds, brush on coconut oil (also could use ghee or melted butter) and add salt and pepper.

2. Dice beets, toss in coconut oil (you could also use melted butter or ghee), Persian Adwiya, salt and pepper.

3. Roast in oven at 425℉ for about 40 minutes.

4. When the veggies are soft, pull them out, fill the zucchini with the beets and drizzle with lemon tahini dressing.

*Za’atar would be another great mild choice, Perfection Spice Rub would be a great medium heat choice and for a hot choice, Ethiopian Berberé.

Herbed Vegetable Patties

Herbed Vegetable Patties

Ingredients:

• 1 1/2 C Beets, raw, finely chopped or grated

• 1/2 C Sweet potato/yam, finely chopped or grated

• 2 Eggs

• 1/4 C Coconut flour (can sub flour of your choice, but will have to adjust amount)

• 2 Tbs Shepherd Herb Mix

Instructions:

1. Preheat oven to 350℉.

 2. In a large bowl, mix chopped veggies, egg, Shepherd Herb Mix, and a little salt and pepper.

3. Stir in flour.

4. Line a baking sheet with parchment paper or a baking mat, or heavily grease, as these can stick easily to a pan.

5. Scoop 2 Tbs of the mixture into your palm and patty out, flattening and compacting as much as possible.

6. Bake patties for 15 minutes, flip and bake for another 15 or until firm.

7. For a delicious balsamic reduction glaze, bring 2 Tbs balsamic vinegar and 1 Tbs honey to a boil until it becomes thick and syrupy. Drizzle on patties and serve.

These are a great sub for a burger for any vegetarians, but also wonderful with some sliced turkey, ham or chicken and your favorite sandwich toppings.

Yucatecan Recado Rojo Spaghetti

Yucatecan Recado Rojo Spaghetti

Ingredients:

• 1 Small Green zucchini

• 1 Small yellow summer squash

• 3 to 6 oz Grass fed ground beef

• 10 Cherry tomatoes

• Fresh guacamole or an avocado

• 1-2 tsp Teeny Tiny Spice Yucatecan Recado Rojo

• Cilantro, green onion, cheese or other desired topping

Instructions:

1. I used my handy spiral slicer to make some zucchini and summer squash “noodles”. You can use a julienne peeler or julienne with a knife.

2. Cover your veggies with some fresh guacamole or chopped avocado and mix well (with your hands. It’s fun!).

3. On the stove top, cook some grass fed beef with the Yucatecan Recado Rojo, then add in halved cherry tomatoes.

4. As you chop the meat with a fork while cooking, press the tomatoes so the juices will cook and tomatoes will soften a bit.

5. Top your guacamole covered “noodles” with the meat/tomato sauce, then sprinkle on cilantro and green onion.

Other suggested spice blends: Harissa, Montréal Seasoning, Perfection Spice Rub, Jamaican Jerk, Oaxacan Adobo.

Curry Casserole

Curry Casserole

Ingredients:

• 1 Medium spaghetti squash, baked

• 1 Small head of broccoli, steamed or roasted

• 1/2 C Peas

• 1 Large Carrot, slices or julienned

• 1-2 Tbsp Teeny Tiny Spice British Curry

• 2 Eggs

Instructions:

1. Preheat the oven to 400℉.

2. Slice the spaghetti squash in half lengthwise, scoop out the seeds and place it face down in a baking dish. Add a bit of water to the pan (this will keep it from drying out during cooking).

3. Bake squash for about 40 minutes or until a fork slides through the flesh easily. Remove from oven and scoop flesh into a bowl.

4. To the bowl with the squash, add in 1/2 cup peas, julienned carrot, broccoli, and any other veggies you would like to include.

5. Mix in 2 large eggs.

6. Add 2 Tbsp of Teeny Tiny Spice British Curry and stir until combined.ee.

7. Pour mixture into a greased baking dish and bake at 350℉ for about 30-45 minutes or until firm.

8. Slice and serve.

Creamy Za’atar Chicken Salad

Creamy Za’atar Chicken Salad

Ingredients:

• 4 Small Chicken breasts

• 2/3 C Full fat coconut milk

• 2 Tbsp Teeny Tiny Spice Co. Za’atar

• 1 Large Bunch of kale

• 2 Carrots, shredded

• 1/2 Cucumber, 1/2 in dice

• 1/2 C Cherry tomatoes, halved

• 1 Tbs Sesame seeds

• 2 Tbs Raisins

• 1 Tbs Olive oil

• 2 tsp Lemon juice

• Salt and pepper to taste

Instructions:

1. In a medium bowl, mix coconut milk with 2 Tbsp of Za’atar.  Place chicken breasts in the bowl, cover and marinate overnight in refrigerator.

2. When ready to cook, remove from refrigerator and transfer the chicken to a baking dish.

3. Bake chicken at 350℉ until done, flipping halfway through, about 10 minutes on each side.

4. Pan finish the chicken, frying in a small amount of oil to give a light crust.

5. Massage the chopped kale with oil and lemon juice to bruise. Combine kale and chopped vegetables to make the salad. I usually do this about 30 minutes ahead of time to let the kale soften. 

6. Slice finished chicken and top salad. Sprinkle with S&P, raisins, sesame seeds, and a final pinch of Za’atar.

Fig, Goat Cheese, and Prosciutto Frittata

Fig, Goat Cheese, and Prosciutto Frittata

Ingredients:

• ½ C Cherry Tomatoes

• 2 Tbs Butter

• 8 Lg Eggs

• 1 C Cream

• 1½ Tbs Teeny Tiny Spice Co. spice blend of choice (Suggestions below)

• 4 oz Dried figs, chopped

• 4 oz Prosciutto, chopped

• 4 oz Chevre, crumbled

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

 Instructions:

Preheat the oven to 400˚ F.

1. Heat a heavy oven-proof pan over medium heat.

2. Add the tomatoes to the pan and cook for 5 minutes, stirring occasionally.

3. While the tomatoes are cooking, whisk together the eggs, cream and spice.

4. When the outside of the tomatoes is slightly charred, add the butter to pan, allow it to melt, and then pour in the spiced egg mixture.

5. Cook for 3 minutes until the eggs begin to firm up around the edge, then sprinkle in the figs, prosciutto and goat cheese.

6. Place in the oven and bake until the center of the frittata is set and cooked through, about 20 minutes.

7. Serve warm or cold with a nice salad.

WhoopAss Barbeque Chicken

WhoopAss Barbeque Chicken

Ingredients:

• 6 oz Tomato paste

• ½ C Apple cider vinegar

• ½ C Water

• 1/3 C Maple syrup

• 2 Tbs Teeny Tiny Spice Company WhoopAss

• 2 Lbs Chicken parts of choice for grilling

 Instructions:

1. Combine tomato paste, cider vinegar, water, maple syrup and WhoopAss in a sauce pan and simmer for 10 minutes to combine the flavors.

2. Place chicken parts on a medium hot grill.

3. Every 5 minutes, flip the chicken, generously brushing the new top surface with WhoopAss BBQ sauce.

4. Total grill time is about 20 minutes for breasts; 30 minutes for thighs and drumsticks.

5. Season with salt to taste.

African Peanut Curry

African Peanut Curry

Ingredients

• 2 Large Boneless, skinless chicken breasts

• 2 Tbs Teeny Tiny Spice Company West African Curry

• 2 Tbs Olive oil

• ½ C Peanut butter

• 15 oz Diced tomatoes

• 1 C Water

• 1 Tbs vinegar

• 1 Tbs Scallions, chopped

• Salt to taste

Instructions:

1. Cut chicken breasts into 1 inch cubes.

2. In a bowl, toss the chunked chicken and West African Curry and blend until chicken is evenly coated.

3.. Sauté the chicken breast in olive oil for 4 minutes.

4. Incorporate peanut butter, tomatoes, water and vinegar.

5. Gently simmer for 20 minutes, stirring occasionally.

6. Season with salt to taste.

7. Garnish with chopped scallions.