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.

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.

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

Cajun Shrimp and Cauli Grits

Cajun Shrimp and Cauli Grits

Serves 4

Ingredients:

For the Shrimp:

• 1 Lb Shrimp, peeled and de-veined

• 6 Cloves Garlic, chopped

• ¼ C Onions, chopped

• 2 Tbs Butter

• 1 Tbs Teeny Tiny spice Cajun Spice

• Salt and pepper

For the Grits:

• I Head cauliflower

• 2 Tbs Butter

• ½ C Milk

• ½ C Cheddar or other sharp cheese, grated

• Fresh basil

Instructions:

1. Cut the cauliflower florets into pieces and rice them in a Cuisinart.

2. Melt 2 Tbs butter in a pan and add the riced cauliflower. Cook over medium heat for about 5 to 10 minutes until the cauliflower is soft.

3. Add the cheese and milk, turn the heat down a bit and cook it all down for another 5 minutes, stirring frequently.

4. While the grits are cooking down, sauté the garlic and onions in 2 Tbs butter for about 5 minutes.

5. Add the shrimp, Cajun Spice and  a dash of salt and pepper and cook for another few minutes until the shrimp is cooked through.

6. To serve, place a scoop of grits into each bowl, top with the shrimp mixture, adjust seasoning and garnish with fresh basil leaves.

Spiced Banana Pecan Muffins (GF)

Spiced Banana Pecan Muffins

Makes 12 muffins

Ingredients:

• 3 Ripe bananas

• 3 Eggs

• ½ C Pecan butter (or other nut butter)

• ¼ C Maple Syrup

• 1 tsp Vanilla extract

• ¼ C Coconut flour

• 1 tsp Teeny Tiny Spice Company Garam Masala

• ½ tsp Baking soda

• ½ tsp Baking powder

• ½ C Chopped pecans

• ½ C Chocolate Chips

• Pinch of salt

Instructions:

1. Preheat oven to 350°F.

2. Grease a muffin tin with butter

3. Mash bananas well with a fork or use a stand mixer to beat well.

4. Add the eggs, maple syrup, vanilla and pecan butter and beat until smooth.

5. Combine all dry ingredients in a separate bowl (Except the nuts and chocolate chips).

6. Add the wet to dry and mix well.

7. Add the chocolate chips and chopped nuts to batter and mix until well combined.

8. Fill each muffin tin about 2/3 full with the batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

9. Cool for 5 minutes before de-panning the muffins.

Gluten Free Biscuits and Gravy

Gluten Free Biscuits and Gravy

Ingredients:

    For the biscuits:

• 2 C Cassava flour

• 1 tsp Xanthan gum

• 1 tsp Salt

• 2 1/2 tsp Baking powder

• 6 Tbs Butter, chilled and chunked

• 3/4 C Milk 

    For the gravy:

• 1–1½ lbs Ground pork

• 2 tsp Teeny Tiny Spice Company® French Four Spice

• 1 tsp Salt

• ¼ C Cassava flour

• ¾ C Milk

• ¼ C Cream

• 1½ C Broth

• Dill and black pepper to garnish

Instructions:

1. Put the flour, xanthan gum, salt and baking powder in a food processor and whiz to mix.

2. Add the butter and whiz until the butter is combined with the dry ingredients.

3. Dump the biscuit mix into a bowl and stir in the milk.

4. When the milk and dry ingredients are combined, knead the dough 5-10 times in the bowl to bring it all together.

5. Turn the dough out onto a floured counter and pat/roll it out into a 1” thick disk.

6. Use a 1-2” round cutter to cut your biscuits. Reroll and cut any leftover bits.

7. Place the biscuits onto a baking sheet and chill in the fridge for 30 minutes.

8. Preheat the oven to 425˚F.

9. When the biscuits are chilled, place them in the oven and bake for 15 minutes until the tops are golden brown.

10. When you place the biscuits in the oven, start making the gravy.

11. In a pan over medium-high heat, cook the pork with the spice and salt until browning.

12. Remove the pork from the pan and set aside, leaving any fat in the pan.

13. Stir the flour into the pork fat to create a paste (a roux), and continue stirring until the roux becomes medium brown.  If there is not enough fat in the pan to create a paste, add a bit of butter.

14. Stir in the milk, cream and broth.

15. Continue stirring and scraping the bottom of the pan until the gravy thickens.

16. Stir in the pork and check your seasoning, adding spice or salt to your taste.

17. At this point the biscuits should be done.

18. Give each serving 2-3 biscuits. You can split the biscuits with a fork or leave whole.

19. Put your pork gravy over and under the biscuits on a plate.

20. Garnish with some chopped dill and a grind of black pepper.

21. Dig in, Y’all.

Garam Golden Milk

Garam Golden Milk

Ingredients:

• 1 1/2 Cups coconut milk (canned, no sugar added)

• 1 Tbsp honey

• 1 knob of ginger, 1 inch or so, pressed or grated fine (you can sub ginger powder here, just a pinch should work)

• 1/2 tsp Teeny Tiny Spice Garam Masala

• 1/2 tsp Turmeric powder

• pinch of black pepper

• Optional: 1/2 cup of tea if you'd like to cut the amount of coconut milk in half

Instructions:

1. Heat coconut milk and Garam Masala on the stove top.

2. Add to a blender with ginger, honey, turmeric, and pepper. Blend well until frothy.

3. Pour and enjoy. 

Spiced Veggie Frittata

Spiced Veggie Frittata
 

Ingredients:

• 1-2 Carrots

• 1-2 Bell or red peppers

• 1-2 Onion

• 1-2 Zucchini

• 1 Eggplant

• 1/2 Tbs Olive oil

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

• Salt

• 8 Eggs

Suggested Teeny Tiny Spice Blends: Harissa, Ethiopian Berberé, Shepherd Herb MIx, Hot Italian Spice

Instructions:

1. Preheat the oven to 400℉

2. Dice the vegetables and toss with olive oil and a good pinch of salt.

3. Whisk eggs with spice, add in veggies and mix welll. 

3. Pour contents into a greased pie dish or cast iron skillet. 

4. Bake at 425℉ for 20-30 minutes until firm. If the center is still wet, turn the broiler on low and cook for one more minute until the center is set.

Strawberry Garam Masala Jam

Strawberry Garam Masala Jam

Ingredients:

Makes 1 small jar, double or triple as necessary

• 1 1/2 lb strawberries

• 1/4 C Sugar

• Juice from half a lemon

• 2-3 tsp Teeny Tiny Spice Garam Masala

Instructions:

1. Begin by chopping the berries into a small dice. Toss with sugar and let sit for 20 minutes to a few hours.

2. Pour the berries + sugar into a pan on the stove top and bring to medium-high heat, stirring regularly. Add lemon and spice. 

3. The berries will cook down so continue to stir and bring to a boil. Cook for 20-40 minutes. To test, pour a little on a spoon and drag your finger through it. If it doesn't fall back onto itself, it's done. If it does, continue to reduce. Your jam should thicken, and if desired, you can use a potato masher or fork to break the berries down even further as they cook. 

4. Once reduced/thickened, add to a glass jar and let cool slightly before covering. Refrigerate and enjoy on toast, crackers, pastries, even burgers or roasted meats as a glaze! You'll be amazed at how good this flavor combo can be. 

French Four Spice Mini Scones

French Four Spice Mini Scones

Ingredients:

• 1 1/4 C Almond flour

• 1/4 C Melted butter

• 1/4 C Coconut sugar

• 1 Tbs Maple syrup

• 1 Egg

• 1-2 tsp Teeny Tiny Spice French Four Spice

• 1 tsp Vanilla extract

• 1 Pinch Baking powder

For optional glaze:

• 1/4 C Coconut butter

• Almond milk

• Maple syrup

 Instructions:

1. Preheat oven to 350℉.

2. Melt butter and add to a bowl with sugar and spice. Add half the flour, then the egg, then the rest of the flour, mixing well.

3. Add maple syrup, vanilla, and baking powder and mix until fully combined. 

4. Scoop by the tablespoon onto a baking sheet lined with parchment paper.

5. Bake for 25 minutes.

6. While scones are cooling, add coconut butter to a small pan and slowly add maple and almond milk until a thick, but still runny icing is formed. You can drizzle or pipe this over the scones before serving.

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

Gluten Free Spiced Apple and Oat Bars

Gluten Free Spiced Apple and Oat Bars

Serves 9-12

Ingredients:

• 2 C Oats

• 1 C Almond flour

• 1 C Milk or water

• 2 Eggs

• 1/4 Cup Sugar (Add 2-4 more Tbs if you want it a bit sweeter!)

• 3 Tbs Butter

• 1-2 tsp Teeny Tiny Spice Company Garam Masala

• 1 Medium/large apple, finely diced

• 1 Pinch Baking powder

• 1 tsp Vanilla extract

 Instructions:

1. Preheat oven to 350℉. 

2. In a small skillet, heat butter until melted and let the pan cool. Add sugar and eggs, mixing well. 

3. In a large bowl, mix oats with the diced apples. 

4. Pour butter, sugar, and egg mixture into the oats and apples, mixing well. 

5. Stir in spice, baking powder, vanilla and flour. 

6. Add liquid (slowly, as to not over saturate) and stir well. If the mixture is too dry, add another egg. 

7. Pour mixture into a greased dish and bake for about 30 minutes until golden brown and set. Let cool before cutting.

Candied Spiced Bacon

Candied Spiced Bacon

Ingredients:

• 1 Slab of uncured, sliced bacon

• 2-3 tsp Coconut or brown sugar

• 1-2 tsp Teeny Tiny Spice Ethiopian Berberé or spice of choice

Instructions:

1. Preheat oven to 350℉. 

2. Lay bacon on a greased baking sheet. 

3. Sprinkle with salt, coconut sugar, and spice. 

4. Bake until crispy, flipping halfway through. 

Cool Cashew Banana Bars

Cool Cashew Banana Bars

Ingredients:

• 1.5 C Raw cashews

• 3/4 C Almonds (or nuts of choice)

• 10 Pitted dates

• 1 Large ripe banana

• 1/4 C Milk of choice

• 2 Tbs Honey

• 1 Tbs Coconut oil

• 1/2 to 1 tsp Teeny Tiny Spice Chinese Five Spice or Garam Masala

• 1 Small bread pan

 Instructions:

1. Soak cashews and pitted dates each in a small bowl with water for 1 hour.

2. When done soaking, drain, then add cashews to a blender with melted coconut oil, banana, honey, milk, spice, and blend well.

3. In a food processor, chop almonds finely into a coarse powder. Pour into a bowl, then blend the dates to form a chunky paste. 

4. Add date paste to the almond mixture to create a chunky mix that you will scoop into the bottom of your pan to spread and flatten as your crust.

5. Sprad into an even layer, then pour cashew banana mixture over the crust layer and freeze overnight. 

6. Cut and serve cold, or thawed slightly in the fridge. 

Spiced Pumpkin Apple Butter

Spiced Pumpkin Apple Butter

Serves 2

Ingredients:

• 2 lbs Peeled and sliced apples

• 1/3 C Pumpkin puree

• 1/4 C Water

• 1/4 cup + 2 Tbs (divided) sugar (Use coconut sugar for lower glycemic and paleo options)

• 1 tsp Teeny Tiny Spice Garam Masala (add more when tasting for a stronger flavor)

 Instructions:

1. In a crock pot, cook apples, 1/4 cup sugar, 1/4 cup water and spice for 5 hours.

2. Blend in a large food processor or blender, adding in 1/3 cup pumpkin and another 2 Tbs sugar. Add additional spice if desired.

3. Scrape into a jar and spoon onto anything and EVERYTHING

Garam Masala Nicecream

Garam Masala Nicecream

Serves 2 - Let's be real, we may just eat this in one serving ;)

Ingredients:

• 2 Bananas sliced

• 1 C Chopped mango

• 1 tsp Coconut sugar, 1 tsp of maple syrup or 1 tsp honey

• 1/4 tsp Garam Masala

 Instructions:

1. Slice and chop banana and mango and freeze in a small storage container overnight. 

2. Blend frozen fruit, spice, and sugar/honey in a high power blender (freeze for a shorter amount of time if using a smaller, lower power blender)

3. Top with dried fruit, nuts, or seeds and enjoy! 

Garam Masala Coconut Milk Rice Pudding

Garam Masala Coconut Milk Rice Pudding

Ingredients:

Combine in a sauce pan:

• 3 C Coconut Milk

• 4 C Cooked Rice

• 1 tsp Teeny Tiny Spice Garam Masala

• 1/2 C Raisins

• Optional: 1 Tbs Grade B maple syrup

Instructions:

1. Bring combined ingredients to a simmer and stir occasionally for 5 minutes until it seems to start thickening.

2. Pour into a bowl or small ramekins and refrigerate until set.

Herb and Spice Scrambled Eggs

Herb and Spice Scrambled Eggs

This recipe is so simple, I can hardly call it a recipe, but it might very well change your life. By simply adding your choice of Teeny Tiny Spice blend to your morning eggs, you will never be able to go back to seasoning them with just salt & pepper.

 Ingredients:

• 1-3 Whole Eggs

• 1 Tbs Butter or oil

• A sprinkle – one tsp Teeny Tiny Spice Co. blend of choice

• Salt to taste

Instructions:

1. In a bowl, whisk eggs and spice.

2. Add oil or butter to sauté pan and heat on medium.

3. When pan is hot (but don’t let the oil or butter smoke), add spiced eggs and scramble to desired consistency.

4. Season with salt if desired

Garam Masala Zucchini Bread

Garam Masala Zucchini Bread

Ingredients:

• 3 Eggs

• 1 C Olive oil

• 2 C Sugar

• 2 C Zucchini, grated

• 2 tsp Vanilla extract

• 3 C All-purpose flour

• 1 Tbsp + 2 tsp Teeny Tiny Spice Company Garam Masala

• 1 tsp Baking soda

• 1/4 tsp Baking powder

• 1 tsp Salt

• 1/2 C Chopped nuts, optional

Instructions:

1.    Preheat oven to 325° F.

2.    Grease and flour two 8″ x 4″ loaf pans.

3.    In a large bowl, beat the eggs until light and frothy.

4.    Mix in the oil and sugar.

5.   Stir in zucchini and vanilla.

6.    Combine flour, Garam Masala baking soda, baking powder (look out for lumps!), salt and nuts.

 7.     Stir the dry ingredients into the egg mixture.

 8.    Divide the batter between the two prepared loaf pans.

 9.    Bake for 60 to 70 minutes or until done. Loaf will spring back when gently pressed on the top with a finger.

Garam Masala Spiced Banana Bread (Gluten Free)

Garam Masala Spiced Banana Bread (Gluten Free)

Ingredients:

• 2 Tbsp Butter

• 4 Lg Eggs

• 3 Tbsp Maple syrup

• 1 tsp Vanilla

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• ½ tsp Apple cider vinegar

• ½ C Coconut flour

• ¼ C Quinoa flour

• 1 tsp Baking soda

• ½ tsp Salt

• ½ C Milk

• 3 Lg Ripe bananas

• ¼ C Raisins

 Instructions:

1.  Preheat oven to 350 F. Grease the sides and bottom of a loaf pan, then place a piece ofparchment paper on the bottom.

2.  Cream butter until soft in the bowl of an electric mixer.

3. Add bananas and blend until lumps are gone.

 4. In another bowl, combine eggs, maple syrup, vanilla, vinegar and milk and mix well.

 5. Mix coconut flour, quinoa flour, baking soda, Garam Masala and salt in a separate bowl.

 6. Add the egg mixture and flour mixture to the banana mixture and beat on medium until thoroughly combined.

 7. Mix in the raisins.

 8. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.

 9. Remove from the oven and allow the loaf to cool on a cooling rack for 15 minutes. De-pan the loaf and let cool on a wire rack.