Beef Egg White Taco

Beef Egg White Taco

(1 Serving)

Ingredients:

• 1 Tbs Fresh cilantro, chopped

• 2 Tbs Fresh tomato, chopped

• 1 Tbs Onion, chopped

• ¼ Avocado, sliced

• 6 Egg whites

• 6 Oz Steak (Ribeye, NY Strip, Flank)

• ½ tsp Teeny Tiny Spice Co. blend of choice (Suggestions below)

• Salt to taste

Teeny Tiny Spice suggested blends: Chocolate Chili, Oaxacan Adobo, Tolucan Chorizo, Yucatecan Recado Rojo)

Instructions:

1. Cook the steak to your liking and set aside.

2. Whisk the egg whites in a bowl.

3. Heat a heavy pan (such as a cast iron skillet) on medium heat and add about 1 tsp cooking fat (butter, lard, etc.) to the pan.

4. Add the egg whites to the pan, let them cook for about a minute then cover and turn off the heat.

5. While the egg whites are cooking, thinly slice the steak.

6. After about 2 minutes, lift the cover to see if the egg whites are cooked through. If not, cover and let cook for another minute.

7. Using a spatula, carefully transfer the egg white tortilla to a plate. Top the tortilla with sliced steak, veggies and spices and add salt to taste.

Bell Pepper Nachos

Bell Pepper Nachos

Ingredients:

• 6 Large Bell Peppers, mixed colors

• 1 Lb Ground beef (Black beans for a vegetarian option)

• 1 Jalapeno pepper, cut into thin rings

• 1 Finely chopped small red onion

• ½ - 1 C Shredded Monterey Jack cheese

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

• 1 tsp Salt

(Suggested Teeny Tiny Spice blends: British Curry, Perfection Spice Rub, Tolucan Chorizo, Vadavan)

Instructions:

1. Preheat oven to 375℉.

2. Add ground beef, spices and salt to a skillet and cook until browned.

3. While the beef is cooking, slice the bell peppers in half, core, scoop out the seeds and remove the white flesh. Cut each half in half again lengthwise and then again widthwise to create pieces large enough to hold scoops of the nacho mixture.

4. Line a baking sheet with parchment and lay each slice of pepper on the baking sheet in a single layer.

5. When the beef is browned, fill each slice of pepper with spoonfuls of beef. Top with the diced onion, jalapeño slices and cheese.

6. Bake until cheese is melted, about 10 minutes.

7. Top with more beef if desired upon serving.

Sardine Surprise Sauce

Sardine Surprise Sauce

Ingredients:

• 2 Tins (4¼ oz each) sardines in olive oil

• 1 Large egg

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

• ½ tsp Salt

• 1 Tbs Vinegar

• 1 Clove garlic, peeled

Instructions:

1. Drain sardines, reserving the olive oil.

2. Add additional olive oil to the reserved olive oil to make 1 cup.

3. Whiz the egg in a food processor until foamy (5-10 seconds).

4. With the food processor running, drizzle the olive oil into the egg very slowly to create an emulsion. The end result will be like mayonnaise.

5. Add the sardines and garlic and blitz 5 times.

6. Add the spices, salt and vinegar and blitz 5 times.

7. Adjust seasoning, spices and vinegar to taste.

8. Serve as a condiment on meats, drizzle over thick slices of fresh tomato or use as a dip for fresh vegetables or bread. It would also be delicious drizzled over a homemade white pizza with feta cheese and tomatoes (our son’s suggestion).

9. (Suggested blends: French Four Spice, Seaside Spice, West African Curry, Vadavan).

Candied Walnuts

Candied Walnuts

Ingredients:

• 2 Tbs Salted butter

• 3 C Walnut halves

• ½ C Light brown sugar

• ½ tsp Cinnamon

• 1 tsp Salt

• ¼ C Water

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice Co. Chocolate Chili

Instructions:

1. Preheat oven to 350ªF.

2. Line a baking sheet with parchment and set aside.

3. In a large skillet, melt butter over medium heat. Add walnuts and stir continuously for 3 minutes to lightly toast.

4. Add in sugar and stir for another 2 minutes.

5. Stir in the cinnamon, salt, Chocolate Chili and water.

6. Cook, stirring continuously until the water is evaporated, 1-2 minutes.

7. Add the vanilla and stir to coat.

8. Remove from heat and spread in a single layer on the baking sheet.

9. Bake 5-7 minutes.

10. Remove from heat and allow to cool completely before removing from baking sheet. Store in a glass mason jar to maintain freshness.

Wild Daylilly and Egg Soup

Wild Daylilly and Egg Soup

(Per Serving)

Ingredients:

• 1 C Broth

• 1-2 Eggs

• 4-6 Wild daylily flowers

• ¼ tsp Teeny Tiny Spice Company spice blend of choice (Suggestions below)

• Salt and pepper to taste

(Suggested blends: Szechuan Spice, Chinese Five Spice, Xinjiang Spice)

Instructions:

1. Remove 3 petals from one side of each flower and arrange each of these petals in a soup bowl.

2. Heat broth and add spices, a pinch of salt and a dash of pepper.

3. Fry your eggs, adding a pinch of spice, salt and pepper.

4. Pour the broth in a bowl, place the eggs in the center and top with remaining petals.

5. Adjust seasoning to taste.

Dandelion Syrup

Dandelion Syrup

Ingredients:

• 2 Oz Dandelion flowers

• 1 ½C Sugar

• Juice of ½ Lemon

• ¼ - ½ tsp French Four Spice or Garam Masala

Instructions:

1. Wash dandelions to remove dirt/debris.

2. Pick dandelion petals off stems making sure to remove any green leaves.

3. Put petals in a large pot & cover completely with water. Turn heat to low and leave uncovered for 5 hours.

4. Remove pot from heat, cover and let steep for 24 hours.

5. Drain through a sieve or strainer into a saucepan.

6. Stir in sugar, lemon juice and spices. Bring to a boil.

7. Simmer uncovered until a syrup forms. It will still be on the runny/thin side.

8. Remove from heat and let cool.

9. Pour into a jar or bottle and store in the fridge.

Uses:

• Pour over pancakes/waffles

• Add to your coffee

• Use in cocktails

Homemade Cream Cheese

Homemade Cream Cheese

Ingredients:

• 4 C Whole milk

• 3-4 Tb Lemon or lime juice

• Teeny Tiny Spice blend of choice to taste (Suggestions below)

• Salt to taste

(Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, WhoopAss, Harissa, British Curry

Instructions:

1. Pour the milk into a pot and heat over medium heat until it just starts to bubble, stirring occasionally.

2. Remove from heat and stir in lemon or lime juice, one tablespoon at a time to coagulate the curds.

3. Allow it to sit for 15-30 minutes.

4. Pour into a sieve/colander lined with cheese cloth or a tea towel and allow to drain for several hours until the curds are fairly dry.

5. Process in a food processor until smooth. Add a bit of milk or cream as needed if too dry.

6. Season with Teeny Tiny Spices and salt to taste.

Raw Sweet Potato Salad

Raw Sweet Potato Salad

Ingredients:

• 2 Small to medium sweet potatoes

• 2 Tb Raw honey

• 2 Tb Fish sauce

• Zest of 1 lime + 1½ Tb fresh lime juice

• ½ tsp Teeny Tiny Spice Co. Penang curry

• ½ tsp Salt

• 20 Small mint leaves, chopped

• ¼ C Chopped roasted hazelnuts

• A few Whole fresh mint leaves for garnish

Instructions:

1. Peel and scrub the sweet potatoes to smooth out any imperfections.

2. Fill a bowl with cold water.

3. Over the bowl of water, using a mandolin, slice the sweet potatoes into paper thin rounds and drop into the bowl of water.

4. Stir the sweet potatoes in the water to remove any excess starch and then let them soak for 30 minutes.

5. In a large bowl, whisk together the honey, fish sauce, lime zest, lime juice, salt and Penang Curry.

6. Whisk in the chopped mint leaves.

7. Drain the sweet potatoes and pat them dry.

8. Add the sweet potatoes to the dressing and coat well.

9. Let stand for 5 minutes.

10. To serve, arrange the sweet potatoes on serving plates, top with chopped nuts and garnish with fresh mint leaves.

11. Serve at room temperature or chilled.

Lamb & Barley Soup

Lamb & Barley Soup

Ingredients:

• 3 Tb Butter

• 3# Lamb, ¼” cubes

• 1# Onions, roughly chopped

• 2 Leeks, cut into ¼” rounds

• 1# Small potatoes, quartered

• 1# Turnips, cut into ½” cubes

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

• 8 C Water

• 2 C Barley

(Suggested blends: Shepherd Herb Mix, Tolucan Chorizo, Afghani Spice, Montréal Seasoning)

Instructions:

1. In a heavy pot over medium heat, melt the butter.

2. Add the onions to the pan and sweat for 5 minutes.

3. Add lamb, spices and water, bring to a gentle simmer and cook for one hour.

4. Stir in the potatoes, leeks, turnips and barley and cook at a gentle simmer until all components are tender, about 30 minutes.

5. Season with additional spice/salt to taste.

6. Serve hot.

Garlicky Chili

Garlicky chili

Ingredients:

• 2 Tb Butter or cooking fat

• 2 Lb Ground meat

• 1 Bulb Garlic, chopped

• 2 Large Onions, chopped

• 8 Oz Mushrooms, chopped

• 1 C Strong coffee

• 2 C Pepper Sauce or crushed tomatoes

• 2 Tb Teeny Tiny Spice Co. Chocolate Chili

• S&P to taste

Instructions:

1. Sauté onions in cooking fat until browned.

2. Add chopped garlic and cook another 3-5 minutes, stirring frequently so as not to burn the garlic.

3. Add chopped mushrooms and cook 3-5 minutes, stirring as they cook.

4. Add in ground meat, pepper sauce or crushed tomatoes, Chocolate Chili and coffee. Stir until well combined and gently simmer, partially covered, for an hour. Stir occasionally.

5. Add salt and pepper to taste and serve.

Lamb & Lentil Stew

Lamb & Lentil Stew

Ingredients:

• 3 Tb Butter

• 2½ Lb Lamb cut into ¾ inch cubes

• 2 Lg Onions, chopped

• 3 Carrots, diced

• 6 Cloves garlic, smashed

• 1 Bunch collard greens, stems removed and cut into wide ribbons

• 2 Quarts Water

• 2 C Black lentils

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

• Salt to taste

(Suggested blends: Ras el Hanout, Ethiopian Berberé, Harissa, French Four Spice)

Instructions:

1. In a heavy pot over medium heat, melt the butter.

2. Brown the lamb chunks.

3. Add onions and garlic and cook for 2 to 3 minutes, stirring as they cook.

4. Stir in the collard greens, carrots, spices and water, bring to a simmer and gently cook until meat is tender, about 2 hours.

5. Stir in the lentils and cook until soft.

6. Adjust seasoning, add salt to taste and serve.

Winter Squash with Blue Cheese & Sage

Winter Squash with Blue Cheese & Sage

Ingredients:

• 2 Small winter squash (acorn, buttercup, etc.)

• 4 Oz Butter

• 4 Oz Blue cheese

• Handful of fresh sage leaves

• Teeny Tiny Spice Co. blend of choice

(Suggested blends: Harissa, Montréal Seasoning, Shepherd Herb Mix, Za’atar)

Instructions:

1. Cut squash in half and remove seeds

2. Set a pot of water to boil and add the squash. Boil until squash flesh is easily pierced with a fork, about 20 minutes.

3. Remove squash from water and place in a baking dish.

4. In a frying pan, melt the butter over medium heat and fry the sage until crisp, about 3 minutes. Remove the leaves and set aside.

5. Spoon the melted butter into each squash half, sprinkle with Teeny Tiny Spice blend of choice and top with blue cheese.

6. Broil in the oven on low until cheese is melted, about 4 minutes.

7. Remove from oven and top with the sage leaves to serve.

Seafood Rice Noodle Bowl

Seafood Rice Noodle Bowl

Ingredients:

• 8 Oz Shrimp, peeled and de-veined

• 8 Oz, Squid, cleaned and cut into ½” pieces

• 8 Oz Mushrooms, whole or halved

• 6 Garlic cloves, peeled

• 1 Red or yellow bell pepper, cored and diced

• 2 Oz Butter

• 8 Oz Rice noodles

• 8 Oz Crushed tomatoes

• 1 Tbs Teeny Tiny Spice Company spice blend of choice

• Sprouts or micro greens to garnish

• Salt and pepper to taste

(Suggested blends: Penang Curry, Szechuan Spice, Xinjiang Spice, Chinese Five Spice)

Instructions:

1. Bring a large pot of salted water to a boil.

2. Add rice noodles to the boiling water and cook for 6-8 minutes until tender. Rinse and drain the rice noodles under running water when done.

3. While the noodles are cooking, melt the butter in a saucepan over medium heat. Add garlic and mushrooms and cook for 4 minutes, stirring frequently.

4. Add squid and cook 1 minute.

5. Add shrimp, peppers and spices and cook 1 minute.

6. Add tomatoes and allow to come to a simmer. Add the rice noodles to the bowls while this is simmering.

7. After a few minutes, remove from stove and top the noodles with the fish and sauce.

8. Season to taste and add micro greens to garnish.

French Onion Soup

French Onion Soup

Ingredients:

• 4 Oz Butter or 8 oz pork belly or bacon cut into small chunks

• 2 Lb Onion, sliced into rounds

• 1 Pint Broth (vegetable, chicken or beef)

• ¼ tsp Salt

• ½ - 1 tsp Teeny Tiny Spice Company French Four Spice

• 4 Oz Cheese (Cheddar, Gruyere or Swiss), shredded

Instructions:

1. In a deep sauce pan or dutch oven, cook the pork belly or bacon until the fat is well rendered off. If using butter instead, just melt the butter in the pan.

2. Add the onion and cook until browned, stirring occasionally.

3. Add broth, salt and French Four Spice and cook just below a simmer for 30 minutes.

4. Adjust spices and salt to taste.

5. Pour soup into ovenproof serving bowls, top with shredded cheese and place under low broil in the oven until the cheese is melted. Remove from oven and serve.

Roasted Okra

Roasted Okra

Ingredients:

• 1 Lb Okra

• ¼ C Olive oil

• 1 ½ tsp Teeny Tiny Spice blend of choice

• ¼ tsp Salt

(Suggested blends, Jamaican Jerk, Cajun Spice, Harissa, Seaside Spice

Instructions:

1. Preheat oven to 350ªF.

2. Cut tops off of the okra and slice each one in half.

3. Place the okra, olive oil, spices and salt into a medium bowl and toss well until the okra is well coated.

4. Place the okra in a single layer on a baking sheet.

5. Bake for 40 minutes or until okra is golden brown and soft.

6. Remove from oven, adjust seasoning and serve warm with aoli or mayo, pesto or by itself.

Nasturtium Pesto

Nasturtium Pesto

Ingredients:

• 1 ¾ C Nasturtium leaves and a few nasturtium flowers

• ½ to ¾ C Olive oil

• 1 Tbs Fresh lemon juice

• ½ C Grated fresh parmesan cheese

• 1 tsp Teeny Tiny Spice Company Za’atar

• Salt and pepper to taste

Instructions:

1. Chop nasturtium leaves and flowers and add them to the bowl of a small Cuisinart along with the lemon juice, grated parmesan, ½ C olive oil, and Za’atar.

2. Blend well until smooth and creamy, adding more olive oil if needed as you blend.

3. Add salt and pepper to taste.

4. Serve over pasta, atop a piece of meat or fish, on slices of baguette or spread on a round of melted Brie.

Herbed Sweet Potatoes with Garlic Aoli

Herbed Sweet Potatoes with Garlic Aoli

Ingredients:

• 2 Med Sweet Potatoes cut into fries, about ½ in. thick

• ¼ C Grated parmesan

• 2 tsp Teeny Tiny Spice Co. Ethiopian Berberé

• 2 Tb Olive oil

• ¼ tsp Salt

For the aoli:

• 2 Tb Mayo

• 1 Tb Olive oil

• 1 Large clove garlic, crushed

• A few sprigs of fresh herbs (parsley, basil, tarragon, rosemary, etc.)

Instructions:

1. Preheat oven to 350ªF.

2. Toss the sweet potatoes, olive oil, grated parmesan, spices and salt in a bowl until the sweet potatoes are well coated.

3. Lay the sweet potato fries in a single layer on a baking sheet.

4. Bake in oven for 45 minutes or until soft and slightly browned.

5. While the sweet potatoes are baking, combine the mayo, 1 Tb olive oil, crushed garlic and fresh chopped herbs into a small bowl and whisk for a couple of minutes. Set aside.

6. Remove fries from the oven and put them into a medium sized bowl. Add the aoli and toss gently until the fries are well coated.

7. Serve warm.

Baked Beans with Smoked Option

Baked Beans with Smoked Option

Ingredients:

• 2 C Dry beans

• 4 Tb Butter

• 1 Tb Teeny Tiny Spice Co. Perfection Spice Rub

• ¼ C Brown Sugar

• 24 Oz Vegetable or chicken broth

• Optional: 1 ½ C Chunked , cooked meat (sausage, chicken breast, smoked pork, etc.)

Instructions:

1. Soak dried beans overnight in water, making sure the beans are covered with the water by at least an inch.

2. Rinse and drain the beans.

3. Put beans, butter, brown sugar and broth into a crock pot and cook on low until beans are tender, 20-24 hours. Stir every few hours.

4. If you are not going to smoke the beans, they are done at this point and you can add in cooked meat or leave as is to serve.

5. For a smoking option, remove the beans from the crock pot and place them in an ovenproof baking dish (with or without the cooked meat addition). Add enough broth to cover the beans.

6. Place the beans in a smoker with the temperature set at 225ªF and smoke for 3 to 4 hours. During the smoking time, add more broth as needed to keep the beans covered with the liquid.

7. Remove from the smoker and serve.

Gooseberry Jam

Gooseberry Jam

Makes six 4 oz jars

Ingredients: 

• 3# Gooseberries, stemmed

• 3# Sugar

• 3 tsp Teeny Tiny Spice Co. Garam Masala or Chinese Five Spice

Instructions: 

1. Combine the berries, sugar and spices in a pot and cook over medium heat, stirring occasionally.

2. As the berries cook, you can test for doneness by dipping a spoon in the pan and allowing the mixture to drip back in. When the drips become sticky and come off in syrupy drips rather than thin ones, the jam Is ready to be taken off of the heat.

3. If you take the jam off too soon, It will end up being more of a sweet sauce. If you cook it too long, the jam will have the consistency of a paste.

4. Transfer the jam to 4 oz jelly jars and store in the refrigerator or you may seal them for storage in your pantry by placing them in a boiling water bath.

To water bath the jars:

1. Put enough water in a large pot to cover the tops of the jelly jars about ½” over the top of the jars.

2. Bring the water to a rolling boil.

3. With a pair of canning tongs, place each jar into the boiling water.

4. Boil for 10 minutes.

5. Turn off the heat and let the jars sit in the water for another 10 minutes.

6. Remove the jars from the hot water using the canning tongs and place on a kitchen towel to cool.

7. Store in pantry. Refrigerate after opening.

Bacon Garlic Dip

Bacon Garlic Dip 

Ingredients: 

• 1 Lb Snap peas

• 8 Oz Bacon

• 4 Bulbs garlic, peeled

• 4 Oz Cream Cheese

• 1 ½ Tb Teeny Tiny Spice blend of choice

(Suggested blends: Ethiopian Berberé, Jamaican Jerk, Harissa, WhoopAss)

Instructions:

1. Roughly chop bacon and cook in a medium skillet over medium heat until crisp.

2. Add garlic cloves and cook for 5 minutes, stirring as it cooks.

3. Stir in the spices until evenly coated, remove from heat and allow to cool.

4. While the bacon is cooling, bring  a pan of water to a boil and boil the peas for 2 minutes, until bright green. Quickly remove them from the heat and chill them in ice water to cool.

5. Place all ingredients in a food processor and blend until smooth.

6. Serve warm or at room temp with your favorite dipping foods – chips, vegetable strips, etc.