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.

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.

Harissa Roasted Tomatoes with Mint

Harissa Roasted Tomatoes with Mint

This very simple salad combines roasted cherry tomatoes with the coolness of fresh mint and a bit of heat from the Harissa. Serve by itself as a side salad or on a piece of crusty bread or as a topping on burgers or grilled fish or chicken.

 Ingredients:

• 2 Pints cherry tomatoes

• 1 Sm Onion

• 1 Tbs Olive oil

• 1 ½ tsp Teeny Tiny Spice Company Harissa

• 1 tsp Salt

• 8 Fresh Mint leaves, torn into pieces

• Optional: Dollops of goat cheese.

 Instructions:

1. Preheat oven to 425ºF.

2. Halve the cherry tomatoes and slice the onion into rounds.

3. In a small bowl, gently toss the tomatoes, onion, Harissa, salt and olive oil to coat.

4. Slide the mixture onto a roasting pan and arrange in a single layer.

5. Cook for 40-45 minutes, until tomatoes are wrinkled and slightly browned.

6. Spoon tomatoes into serving bowl and toss in the mint leaves.

7. Add a few dollops of goat cheese if desired and serve immediately.

Curry Cauliflower Bites with Pineapple Glaze

Curry Cauliflower Bites with Pineapple Glaze

Ingredients:

• 10 oz Cauliflower

• 1 Egg

• 1/4-1/2 C Pineapple juice (or crushed pineapple packed in it’s own juice)

• 2 tbsp Coconut flour (can sub flour of choice)

• 1 Tbs green onion (optional)

• 1.5 tsp Penang Curry

• 1 tsp sesame seeds (optional)

 Instructions:

1. Rice cauliflower with a food processor or grater.

2. Transfer cauliflower to a pan on the stove top and cook until soft. Let cool.

3. Strain as much water as possible from the cooked cauliflower. You can use a nut milk bag, a cheesecloth, or even a thin kitchen towel. Wrap around the pile of cauliflower and squeeze as much of the excess liquid out as possible.

4. Add strained cauliflower to a medium sized bowl, fluff with a fork, and then add sesame seeds, onion, and 1 tsp Penang Curry. Mix well.

5. Mix in an egg, then flour and remaining 1/2 tsp Penang Curry. Stir until all is thoroughly combined.

6. Scoop out by tablespoons into palm of hand and roll into tight balls. Place each ball on a baking sheet lined with parchment paper and bake for 15 minutes at 350℉. Turn up the heat to 400℉, flip the balls over and cook 5 more minutes. 

7. While balls are cooking, take 1/4-1/2 cup pineapple juice (I used crushed pineapple in a can, packed in its own juice, and strained) and heat until boiling in a small pan.

8. Boil, stirring, as the pineapple juice will reduce to a thick syrup. When you notice the juice becoming very thick, remove from heat and spoon into a small ramekin. 

9. When cauliflower bites are done, drizzle with pineapple glaze and dig in.

Curry Pickled Eggs

Curry Pickled Eggs

Ingredients

• 1 Medium to large jar

• 4-8 Hard boiled eggs, peeled

• 3 C Water

• 1.5 C Apple Cider Vinegar

• 1/4 C Salt

• 2 Tbsp Teeny Tiny Spice Company British Curry or Tandoori Masala

Instructions

1. Hard boil eggs, cool, and peel.

2. Place as many eggs in your jar as will fit.

3. In a large pitcher, mix vinegar, water, and salt. Stir until salt is dissolved.

4. Scoop the spices into the jar atop the eggs, then fill to the top with the vinegar mixture.

5. Put the lid on the jar and refrigerate for at least 48 hours before enjoying. Shake each day to distribute any spice that has settled

Homemade Kale Chips

Homemade Kale Chips

Ingredients:

• 1 Bunch Kale

• 1-2 Tbs Coconut Oil

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

• 1 Tbs Nutritional yeast (optional)

• 1 tsp Salt

Suggested Teeny Tiny Spice blends: Za’atar, Vadavan, Tandoori Masala, British Curry

Instructions:

1. Preheat oven to 250-275℉. 

2. Pull kale from stem into handful size pieces, and place them into a large bowl.

3. Melt the coconut oil on low, then drizzle over the kale. 

4. Massage oil into the kale, then sprinkle with spice, salt and nutritional yeast (adds a cheesy flavor).

5. If dry, add a little more melted coconut oil and bake low and slow for 30-40 minutes until all chips are crisp.

I used some of our British Curry with this batch and they are absolutely delicious! A great way to use up greens, and perfect for keeping on hand for a healthy snack.

Recado Rojo Mini Meatloafs

Recado Rojo Mini Meatloafs

For about 8 small cups

Ingredients:

• 1 lb Ground beef

• 1/2 Small onion, chopped

• 1/2 Red pepper, chopped

• 1 Egg

• 1/4 C Almond flour (or coarse flour of choice)

• 2 Tbs+2 tsp Yucatecan Recado Rojo

• Salt, Pepper and Garlic

• 3 Tbs Tomato paste

• 1 Tbsp Honey

• 2 tsp Apple cider vinegar

Instructions:

1. Preheat oven to 350℉.

2. In a large bowl, mix together beef, onion, red pepper, 2 tbsp Yucatecan Recado Rojo, salt, pepper, a sprinkle of garlic powder, 1 egg and 1/4 cup of a coarse flour. 

3. Grease a muffin tin and scoop mixture to lightly pack each cup full.

4. Bake for 10 minutes at 350℉. 

5. Meanwhile, mix 3 tbsp tomato paste, 1 tbsp honey, 2 tsp Yucatecan Recado Rojo, and 2 tsp vinegar, in a small bowl.

6.After 10 minutes of baking, brush the tomato paste mixture onto the top of each meatloaf cup. 

7. Bake another 10-15 minutes until done through. The fat may be visible around the edges as it cooks out, but it won’t effect the flavor. Just brush off any large pieces after cooking.

8. Serve with some sliced avocado, cilantro, or top with your favorite salsa.

Grilled Chicken Salad Sweet Potato Sliders

Grilled Chicken Salad Sweet Potato Sliders

Serves 2 large portions or 4 small

Ingredients:

• 2 Medium chicken breasts

• 2 Tbs Teeny Tiny Spice Oaxacan Adobo (or spice of your choice, this one is great with the guac!)

• 1/4 C Guacamole

• 2 Tbs Chopped onion

• 2 Tbs Chopped cilantro

• 1 Medium sweet potato

Instructions:

1. Fire up the grill! A frying pan will work, but the smokiness and char of a grilled chicken breast adds some dimension to this dish.

2. Coat chicken breasts in 2 Tbs of our Oaxacan Adobo, and grill until done. Let the outer skin crisp up a bit, and char a little for some extra smokiness in the flavor.

3. Remove from grill when done and cool for a bit in the fridge.

4. Fifteen minutes before you’re ready to serve, preheat oven to 350℉ and slice your sweet potato into thick “chips”, about half an inch in thickness. Coat with olive oil and a sprinkle of salt. These will act as your mini slider buns. 

5. Bake for 5 minutes on each side, until slightly softened but still stable and sturdy to pick up by an edge.

6. While your “buns” are cooling, in a medium bowl mix cooled grilled chicken, diced onion, cilantro, and stir in 1/4 cup of guacamole. Sprinkle on a little salt and pepper to taste.

7. Top a slice of the potato with a spoonful of the chicken salad, then top with another slice.