Sausage and Onion Quiche

Sausage and Onion Quiche

Ingredients:

For the crust:

• 1¼ C Gluten-free all purpose flour

• 1 Tbs Sugar

• ½ tsp Xanthan gum

• ½ tsp Salt

• 6 Tbs Cold butter

• 1 Egg

• 2 tsp Lemon juice or vinegar

For the filling:

• 1½ C Cooked sausage

• 2 oz Cream cheese

• ½ C Cheddar cheese, grated

• 1 Green onion, chopped (can sub in red onion)

• ½ tsp Worcestershire sauce

• 3 Tbs Greek yogurt

• 1 Pinch Baking soda

• 1 C heavy cream

• 3 Eggs

• 1-2 Tbs Teeny Tiny Spice of choice

Suggested blends: Shepherd Herb Mix, Seaside Spice, Montréal Seasoning, Harissa

Instructions:

1. Preheat the oven to 350°F.

2. Lightly grease a pie plate.

3. In a medium bowl, whisk flour, sugar, xanthan gum and salt.

4. Slice cold butter into smaller pieces and work into the flour mixture until it is crumbly with pea-sized chunks of butter.

5. Whisk the egg and lemon juice or vinegar until very foamy and mix into the flour mixture. Stir until the mixture holds together, adding 1-3 Tbs of cold water if necessary.

6. Shape into a ball and chill for 1 hour or overnight.

7. Allow the dough to rest at room temperature for 10-15 minutes. Roll the dough out onto a floured surface and then invert the crust into the prepared pie plate.

8. Combine the sausage, cream cheese and Worcestershire sauce and pour into the pie crust. Top with cheddar cheese and onion.

9. Whisk together the eggs, Greek yogurt, baking soda, spices and heavy cream and pour this over the sausage mixture.

10. Cover the edges of the pie crust with aluminum foil to prevent burning.

11. Bake for 45 minutes, remove foil and bake for another 15 minutes.

12. Serve warm.

Chicken Cooked in a Tandoor

Chicken Cooked in a Tandoor

Ingredients:

• 3-4 Lb  Whole Chicken

• 1 C  Plain yogurt

• 2-3 Tbs Teeny Tiny Spice Company Tandoori Masala

• ½ tsp Salt

Instructions:

1. Combine the yogurt, Tandoori Masala and salt in a large non-reactive bowl.

2. Cut deep slashes across the breast and legs of the chicken, about 1” apart, so that you can rub the yogurt mixture deep into the flesh.

3. Put the chicken in the bowl of yogurt mixture, cover with the mixture and work it under the skin and into the slashes.

4. Marinate from 15 minutes to overnight.

5. Roast the chicken in a 375º F oven until the internal temperature of the thick meat is 160º-165º F, about 1-1.5 hours.

If you are going to try to make a tandoor, see below:

Making the Tandoor

A tandoor is basically an insulated clay oven.  We saw some homemade ones on Youtube built with terracotta pots inside a larger flower pot with the space between insulated with vermiculite or perlite.  We tried this method, and it works, but the terracotta pots fractured due to the high heat.  An alternative would be to use clay chimney flue tiles or, as we chose to do, use clay bricks stacked in a circle.  The chimney flue is smooth inside, so that could be used for making Indian breads whereas the brick cannot.

What you will need:

• 1 Ridiculously large decorative clay flower pot

• 2 Cement blocks

• 49-50 Clay bricks

• 1 Old barbecue grill or wire mesh to fit in the bottom of the large pot

• perlite or vermiculite

Instructions:

The only tool used was a grinder with a masonry cutting wheel to cut a 4”x4” hole in the bottom of the large flower pot in order to let air in the bottom.  The cut out square was saved and placed inside the pot, rotated at a 45º to the hole, covering some of it but still allowing air up through the bottom and ash out the bottom.  If you don’t have a grinder, a drill with a masonry bit or hole saw could also work.

After cutting the larger hole in the bottom of the pot, we put the pot in its final location, resting on two concrete blocks (you could use bricks) allowing air access to flow in through the bottom and external access to clear out ashes from below.  Four bricks were placed on edge around the hole, leaving enough room to place the pot bottom cutout as described above.

An old grill grate was placed on these bricks, and the space between the bricks and pot was filled with vermiculite.  We then built up a tower of brick circles on top of the grate, creating our clay oven space.  When we got to the top of the pot, we covered the brick circle with a pan lid to keep vermiculite from falling down into the oven, and then filled the space between the bricks and the pot with vermiculite up to about an inch from the top of the bricks.  That last inch was filled with coarse and fine gravel to prevent the vermiculite from blowing away on our windy hillside.

We are on a learning curve of cooking in this style of oven.  Just a small amount of charcoal will get the internal temperatures super hot.  The best strategy so far has been to build a moderate charcoal fire in the tandoor and let it burn down to almost nothing, thoroughly heating the bricks but not leaving a lot of fire heat from below.  With the chicken, we skewer one end or the other and hang it in the tandoor to cook.  You can tent some foil over the top if you want to keep in more heat.  After 10-20 minutes we remove it, skewer the other end, and re-hang it the other end down.  Use an instant read thermometer, and cook it until a thick part of the meat reads 160º-165º F, remove and serve.

You can also make kebabs or koftas on long skewers and either place them across the top or rest them down into the oven, allowing the skewer point to rest on a brick and the handle protrude from the top.  If you want to do regular old grilling, just place a grate over the top of the oven and go to town.

Egg in a Cloud

Egg in a Cloud

• Ingredients:

• 1 C Chopped deli ham or cooked bacon

• 8 Lg Eggs

• 1 C Shredded cheese (Parmesan, monterey jack or cheddar)

• 1 Tbs Teeny Tiny Spice Company Za’atar

• 1 Tbs Fresh chopped parsley

• S&P to taste

Instructions:

1. Preheat oven to 450°F.

2. Grease a cookie sheet with butter.

3. Separate the egg yolks from whites and place in separate bowls.

4. With a hand mixer, beat the egg whites into stiff peaks.

5. Into to egg whites, gently fold in the cheese, meat and spices.

6. Scoop out 8 mounds of egg whites onto the baking sheet. Press each center of the egg whites to make a nest.

7. Bake the whites for 4 minutes. Remove from oven and spoon the egg yolks into the center of each nest.  Bake for another 4 minutes until the yolks are set but still runny.

8. Garnish with a pinch of Za’atar, chopped parsley, add salt and pepper to taste and serve.

Chimichurri Sauce

Chimichurri Sauce

Ingredients:

• 1 C Bell pepper, small dice

• ½ C Onion, minced

• ½ C Parsley or cilantro, finely chopped

• 2 tsp Teeny Tiny Spice Company Yucatecan Recado Rojo

• Juice of 1 lime

• 1 tsp Balsamic vinegar

• 2 tsp Olive Oil

• Salt to taste

• Optional: 2 Cloves finely chopped fresh garlic

Instructions:

1. Mix all ingredients together in a bowl until well combined.

2. Use as a condiment with cooked beef, chicken, pork or fish.

Halibut Cheeks

Halibut Cheeks

Ingredients:

• 3-4 oz of Halibut cheeks per person

• 1 Tbs Butter

• Teeny Tiny Spice blend of choice (Suggestions below)

Instructions:

1. Melt butter in a medium hot pan.

2. Add the halibut cheeks and cook for 1-2 minutes.

3. Turn the halibut cheeks over in the pan, sprinkle with Teeny Tiny Spice blend of choice and cook for 1 more minute.

4. Serve over a bed of greens with a splash of olive oil, a dash of balsamic vinegar and a pinch of salt.

Suggested Teeny Tiny Spice blends: Tolucan Chorizo, Cajun Seasoning, Seaside Spice or Ethiopian Berberé.

Irish Fish Pie

Irish Fish Pie

Ingredients:

For the topping (Champ):

• 2 Lbs Floury Potatoes, peeled and chunked

• 1 Bunch Scallions, chopped

• 8 oz Half + Half

• 2 oz Butter

• Salt to taste

For the filling:

• 1½ Lbs of Fish (salmon, cod, snapper, haddock, shrimp, scallops) in chunks

• 2½ C Milk

• 2 oz Butter

• 2 Tbs Flour (for GF, I use cassava flour)

• 2 Tbs Parsley, chopped

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

• 2 oz Cheddar cheese, grated

Suggested Teeny Tiny Spice blends: West African Curry, British Curry, Tandoori Masala, Vindaloo

Instructions:

Topping:

1. Boil potatoes until soft.

2. Drain water from the potatoes.

3. Mix in and mash potatoes, butter, half + half and scallions.

4. Season with salt to taste.

Filling:

1. Prepare the fish by skinning, shelling, de-boning and cutting into bite sized chunks.

2. Add the fish to a deep pie dish.

3. In a saucepan, melt the butter, add the flour and cook gently while stirring for 2-3 minutes without allowing it to brown. Gradually add the milk, parsley and spice to the pan, stirring the whole time to eliminate any flour lumps.

4. Bring to a simmer and cook for 4 minutes, stirring the whole time.

5. Add additional salt or spice if needed.

6. Pour the sauce over the fish mixture.

7. Top with the champ to make a mashed potato crust.

8. Sprinkle with the cheddar cheese.

9. Bake at 400°F for about 30 minutes until lightly browned.

Dublin Coddle

Dublin Coddle

Ingredients:

• 6-8 Potatoes, peeled & sliced

• 2-3 Onions, sliced

• 1 Lb Sausage links

• 1/2 Lb Bacon slices

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

• 1 Pint water

• Large handful of chopped parsley or scallions

Suggested blends: Shepherd Herb Mix, Perfection Spice Rub, Montréal  Seasoning, Jamaican Jerk

Instructions:

1. Toss the potatoes and onions with the spice and put them in a heavy bottomed, deep pan.

2. Place the bacon strips and sausage on top of the potatoes and onions.

3. Pour the pint of water over all, cover and bring to a very gentle simmer.

4. Cook for 2-3 hours.

5. Serve hot with chopped parsley or scallions and a beer or whiskey.

Creamy Blue Cheese Sauce

Creamy Blue Cheese Sauce

Ingredients:

• 4 oz Blue Cheese

• 4 oz Heavy Cream

• 4 oz Sour Cream

• 2 tsp Teeny Tiny Spice Co. blend of choice (See suggestions below)

Instructions:

1. Melt the blue cheese in a pan over medium heat, stirring.

2. Stir in the cream, sour cream and spice.

3. Stir until heated and smooth.

4. Serve over meats or veggies.

Suggested bends: French Four Spice, Shepherd Herb Mix, Montréal Seasoning, Oaxacan Adobo

Slow Cooked Chicken Legs

Ingredients:

• 2# Chicken Thighs or Drumsticks, bone in

• 1 lg Onion, coarsely chopped

• ½# Mushrooms, halved

• 2-3 Tbs Teeny Tiny Spice Co. blend of choice (See suggestions below)

• Herbs, chopped as optional garnish

Suggested blends: Seaside Spice, Montréal Seasoning, Hot Italian Seasoning, Tolucan Chorizo Spice

 Instructions:

1. Heat oven to 275ºF

2. Place the onion, mushrooms and chicken into an oven proof lidded pot and sprinkle with spice.

3. Bake for overnight or all day until the meat is falling off of the bone.

Chewy Chinese Five Spice Brownies

Chewy Chinese Five Spice Brownies

Ingredients:

• 1 C Almond Flour

• 2 Tbs Cocoa powder

• ½ tsp Baking powder

• ½ tsp Salt

• 2 tsp Teeny Tiny Spice Co. Chinese Five Spice

• 1 C Chopped walnuts

• ½ C Butter

• 1 1/3 C Chocolate chips

• 4 Egg yolks, beaten

• 4 Egg whites, beaten to stiff peaks

• 1 C Sugar

• 1 Tbs Cointreau 

Instructions:

Preheat Oven to 350°F.

1. Butter a 9” square baking pan and line the bottom with parchment paper.

2. Combine and set aside the almond flour, cocoa powder, baking powder, salt, chopped walnuts and Chinese Five Spice.

3. Over low heat, melt the butter then mix in the chocolate chips, stirring constantly until completely melted.

4. Remove from heat and blend in the egg yolks.

5. In a separate bowl, beat egg whites to stiff peaks, then whip in the sugar and cointreau.

6. Slowly pour the melted chocolate and butter mixture into the egg whites and sugar while beating.

7. Fold the egg white mixture into the dry ingredients, pour into the baking dish and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.

8. Cool completely before serving.

Rustic Terrine

Rustic Terrine (Pâté de Campagne)

Ingredients and Supplies:

• 1 lb Ground Pork

• 1 lb Pork Shoulder, chopped into small pieces

• 1 lb Lamb, chopped into small pieces

• ¼ - ½ lb Chicken Livers, minced

• ½ lg Onion, minced

• 2 Garlic cloves, minced

• ¼ C Parsley, minced

• ¼ C Dried fruit such as currants or sour cherries (optional)

• ½ -1 tsp Salt

• 1-2 tsp Teeny Tiny Spice Co. blend of choice (see suggestions below)

• 2 lg Eggs

• 1½ Tbsp Flour (wheat or cassava)

• 1½ Tbsp Whiskey or Cognac

• ¼ C Heavy Cream

• ½ lb Bacon

• Optional Hard boiled eggs or cooked mushrooms

Loaf pan

Roasting pan

Two pieces of cardboard cut to fit into the loaf pan

Aluminum foil

Parchment paper

Something about the size of a brick weighing a couple of pounds….perhaps a brick!

Instructions:

1. Combine in a bowl the salt, spice, eggs, flour, whisky/cognac, and cream.  This should be a loose batter, not a dough; add additional cream or booze if needed.

2. In a second bowl, mix together the ground pork, chopped pork and lamb, chicken livers, onion, garlic, parsley and dried fruit.

3. Combine the batter with the meat mixture.

4. Line a loaf pan with parchment paper so that the parchment extends above the sides (don’t worry about the ends).

5. Lay strips of raw bacon down one side of the pan, across the bottom, and up the other side to form a bacon “crust” for the terrine.

6. Fill the pan with the pâté mixture, pressing down as you fill to remove any air pockets.  If you are using the optional mushrooms or hard-boiled egg, fill the pan ½ way, place the mushrooms or eggs along the center of the loaf and continue filling with the pate mixture.  If there is any overhanging bacon along the edge, fold it across the loaf.

7. Seal the loaf pan with a tinfoil top.

8. Heat the oven to 300º F.

9. Place the loaf pan into a larger roasting pan and fill the larger roasting pan with hot water to about ½ way up the side of the loaf pan.

10. Place into the oven and cook to an internal temperature of 140ºF about 1½ hours.

11. While the terrine is cooking, take the two pieces of cardboard, layer them together, and wrap with tinfoil to “waterproof” them.  Make sure your brick is clean.

12. Remove the loaf pan from the roasting pan, place onto a plate or rimmed cookie sheet, remove the tinfoil cover, top with the cardboard platen and set the brick on top to gently but firmly compress the terrine loaf. 

13. Refrigerate weighted overnight.

14. To remove the loaf, run a knife along the ends to loosen, invert the loaf pan onto a plate or cutting board, and gently tug on the parchment paper that is peaking out from under the edges of the loaf pan and it will plop right out.

15. Remove the parchment, slice and serve as is or with mustard, pickles, greens, etc.

Suggested blends: French Four Spice, Hot Italian Spice, Ras el Hanout, Za’atar

Stuffed Whole Boneless Chicken

Stuffed Whole Boneless Chicken

Ingredients:

3-5 Pound whole chicken

For the stuffing:

• 1 C Mushrooms, chopped

• 1 C Onion, chopped

• 4 Cloves garlic, minced

• 1 C Parsley, chopped

• 3 Tbs Butter

• 2-4 Tbs Teeny Tiny Spice blend of choice (See suggestions below)

• Salt

Butcher's string

For the roasting pan:

• 1 C Mushrooms whole or cut in half

• 1 Lg Onion cut into eighths

• A few chunked root vegetables of your choice

• 1/2 C Heavy cream

 Suggested Teeny Tiny Spice blends: Za’atar, Shepherd Herb Mix, Perfection Spice Rub

Instructions:

1. Debone a whole chicken.  See either or both of the following videos for instruction:    

   https://www.youtube.com/watch?v=dworCHCm3ts                                  https://www.youtube.com/watch?v=0MBYdoSMk1Y

2. In a pan on the stove, sauté the mushrooms, onions, garlic, parsley, and 1-2 Tbs of Teeny Tiny Spice in the butter until soft.

3. Salt the vegetable mixture to taste.

4. Allow the vegetable mixture to cool to about room temperature.

5. Lay the chicken out, skin side down and place the vegetable mix down the center of the bird.

6. Pull the meat around the vegetable stuffing mix, and truss with butcher's twine.

7. Place the stuffed and rolled chicken into a roasting pan, breast side up, on top of the chunked root veggies, mushrooms and onions for the pan.

8. Rub/sprinkle the chicken with 1-2 Tbs of Teeny Tiny Spice.

9. Roast in a 350º F oven until a thermometer placed into the thickest part of the meat reads 160º-165º F, about an hour and a half.

10. Remove the chicken from the oven, allow to rest for 10 minutes before cutting into 3/4"-1" thick slices (remember to remove the butcher's string!).

11. While the chicken is resting, combine the juices from the roasting pan with the heavy cream and cook them down, stirring regularly, until the sauce coats a spoon. Season to taste.

12. Serve the stuffed chicken slices with the roasted vegetables and cream sauce.

Baked Brie

Baked Brie

Ingredients:

• 1 Wheel of Brie

• Teeny Tiny Spice Company spice blend of choice.

• Suggested blends: Ethiopian Berberé, Harissa, Za’atar

• Optional addition combinations:

  • A few thyme sprigs and a handful of candied walnuts

  • A few rosemary sprigs and some chopped figs

  • A handful of dried cranberries, 1 tsp lemon zest & a drizzle of honey

Instructions:           

1. Place an oven rack in the center of the oven and preheat to 350°F.

2. Line a baking sheet with a piece of parchment paper.

3. Place the wheel of Brie in the center of the baking sheet.

4. Dust the top with Teeny Tiny Spice blend of choice.

5. Add your choice of additional toppings if desired.

6. Bake for about 10 minutes, until soft.

Crinkle Cookies

Crinkle Cookies

Ingredients:

• 2 C Almond flour

• 1 C Sugar

• 1 Pinch of Salt

• 2 Large Egg whites, beaten to stiff peaks

• Any of the following combinations, 1 tsp spice + 1 Tbsp liquid

French Four Spice and lemon juice

Garam Masala and Kaluah

Chinese Five Spice and Cointreau

• Powdered sugar for dusting, sifted

• 1 tsp Lemon zest for French Four Spice and lemon juice combo

• 1 tsp Orange zest for Garam Masala and Kaluah or Chinese Five Spice and Cointreau combos

Chocolate Crinkle Cookie (GF)

Ingredients:

• 2 C Almond Flour

• 1 C Sugar

• 1/3 C Cocoa powder

• Pinch of Salt

• 4 Egg whites beaten to stiff peaks

• 1 tsp Garam Masala or Chinese Five Spice

• Orange zest

• Powdered sugar for dusting, sifted

Instructions for either cookie:

1. Preheat oven to 350°F.

2. Combine almond flour, sugar, salt, zest and spice.

3. In a separate bowl, beat the egg whites to stiff peaks and then add in whichever liquid you are using, i.e. lemon juice or vanilla or kaluah, etc.

4. Fold the egg white mixture into the dry ingredients until well combined.

5. Use a small cookie scoop to scoop balls of dough onto a parchment lined baking sheet, about 1 inch apart. Gently press each cookie down to about 1/2-1/4".

6. Sift powdered sugar over each cookie.

7. Bake about 13 minutes, until very slightly browned.

8. Try not to eat them all before they cool.

Stuffed Eggplant

Stuffed Eggplant

Ingredients:

• 1 Large eggplant

• 1/2 Large onion, finely diced

• 1 Red pepper, finely diced

• 3-4 Cloves garlic, minced

• 3 Tbs Teeny Tiny Spice Company Vadavan

• Salt to taste

• Olive oil

• 1 Can coconut milk

 Instructions:

1. Preheat oven to 400°F.

2. Slice eggplant in half lengthwise and cut slits into the flesh to create diamond shapes.

3. Place on a baking sheet with the cut face up, drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until softened.

4. When the eggplant is finished roasting, remove and let cool slightly. Carefully scoop out most of the flesh from the center, leaving “boats.”

5. In a large pot, cook the ground meat.

6. When the meat has browned, mix in the garlic, onion and red pepper and cook until the veggies are softened.

7. Add the scooped eggplant, coconut milk and Vadavan into the meat mixture and cook until the sauce has thickened.

8. Stuff the eggplant boats with the meat and veggie mixture and serve.

Grilled Spatchcock Chicken

Grilled Spatchcock Chicken

Ingredients:

• 1 Whole chicken

• Teeny Tiny Spice blend of choice

  Suggested blends: Perfection Spice Rub, Shepherd Herb Mix, Jamaican Jerk, Oaxacan Adobo

• S&P

Instructions:

1. With kitchen shears or a knife, cut along both sides of the backbone and remove it. Open the carcass and cut longitudinally into the breast bone. Place the opened chicken onto the counter, cavity side down, and press to crack the breast bone and create a spatchcocked chicken.

2. Heat one side of the grill.

3. Rub the chicken with 2-3 Tbs of spice and some extra salt and pepper.

4. Place the chicken on the cool side of the grill open side down and cook until a meat thermometer placed in the thigh reads 155°F. It will take about 45 minutes for a 3# bird and 60 minutes for a 4# bird.

5. Flip the chicken, skin side down, onto the hot side of the grill and cook for 10 minutes.

6. Serve.

Turkey, Herb and Sweet Potato Meatballs

Turkey, Herb and Sweet Potato Meatballs

Ingredients:

• 1 lb Turkey, ground

• 1 Egg, beaten

• 1 Sweet potato, peeled and finely minced or riced

• 1 Tbs Teeny Tiny Spice Company Shepherd Herb Mix

• 2-4 Tbs Coconut flour or flour of choice

• 1/2 tsp salt

 Instructions:

1. Preheat oven to 425˚F.

2. Combine all ingredients in a bowl, adding additional flour as needed until the mixture holds together.

3. Form meatballs and place onto a greased baking sheet.

4. Bake for 30 minutes.  

Sweet and Spicy Pumpkin

Sweet and Spicy Pumpkin

Ingredients:

• 1 Sugar pumpkin

• 2 Tbs Butter

• 2 Tbs Maple syrup or honey

• 1 tsp Teeny Tiny Spice Garam Masala or French Four Spice

• Salt to taste

• Olive oil to drizzle

Instructions:

1. Preheat oven to 350°F.

2. Cut off the top and bottom of pumpkin, cut it in half and scoop out the seeds.

3. Place the pumpkin halves on a baking sheet with the flesh facing up, drizzle with olive oil, sprinkle with salt, and bake until tender, about 30 minutes.

4. Let cool, then peel the skin off and dice the pumpkin into bite size pieces. 

5. In a pan over medium heat, brown the butter and then add in pumpkin, sprinkle on the spices, pour on the maple syrup or honey, and toss until all is combined.

6. Cook, stirring frequently, until the pumpkin is glazed and slightly browned.

7. Serve hot or cold.

Beef Kofta Kebabs with Fresh Cucumber Sauce

Beef Kofta Kebabs with Fresh Cucumber Sauce

Ingredients:

For the Kebabs:

• 1 lb Beef, ground

• 1-2 Tbs Teeny Tiny Spice Company Persian Adwiya

• 1/2-1 tsp salt

For the Cucumber Sauce:

• 1/2 C Sour cream

• 1 C Cucumber, finely minced

• 1 tsp Dill (dried or fresh)

• 1/2 tsp salt

• Squirt of lemon juice

Instructions:

1. Soak skewers (if wooden) in water for 15-30 minutes and heat the grill.

2. While the grill is heating, combine the cucumber, sour cream, dill, salt and lemon in a bowl. Refrigerate until ready to serve.

3. Mix the ground beef with salt and Persian Adwiya.

4. Divide the beef mixture into 8 balls.

5. Put two balls on each skewer, then squeeze and stretch each ball into a stubby sausage shape.

6. Place kebabs on the grill and cook meat to your desired doneness.

7. Serve the kofta kebabs with the cucumber sauce alone or over rice or grilled veggies.

Eggplant Curry

Eggplant Curry

Ingredients:

• 2 Tbs Olive oil

• 4 Medium or 1 large eggplant, diced

• 3 Cloves garlic, fine dice or crushed

• 2 tsp Grated fresh ginger

• 1 Tbs Coconut oil

• 1 Medium onion, diced

• 1 C Coconut cream or full fat coconut milk

• ½ C Water

• 2 Tbs Teeny Tiny Spice Company Tandoori Masala, Vadavan, Vindaloo or British Curry

• 1 Fresh tomato, diced

• S &P to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a bowl, toss the diced eggplant with the olive oil, garlic and some salt until evenly coated.

3. Spread the eggplant on a baking sheet in a single layer and bake in oven for 20-25 minutes or until soft.

4. Meanwhile, heat the coconut oil in a skillet and add the onions and ginger. Cook for 5 minutes or until onions are translucent.

5. Remove eggplant from the oven and add to skillet. Stir in the coconut cream, water, diced tomato and spices. Cover and simmer for 10 minutes.

6. Add salt and pepper to taste and top with fresh herbs of your choice. Serve plain or over rice.