Easy Beef Stew

Easy Beef Stew

Serves 4 (double for leftovers!)

Ingredients:

• 1 Lb beef stew meat, chopped into bite size pieces

• 1 Lb carrots, chopped

• 2 Potatoes, chopped into inch cubes

• 1-2 Tbs Flour (I used cassava flour. White flour will work fine too!)

• 1 Tbs Teeny Tiny Spice of choice. I used a mix of our Perfection Spice Rub and Montréal Seasoning. Shepherd Herb Mix would work great too!

• 1/2 Tbs Salt

• 4 C Broth

• Olive oil

 Instructions:

1. Toss beef in spices, salt and flour

2. Heat oil in a large soup pot. Brown meat in oil until seared on each side.

3. Pour in veggies, broth, and sprinkle in a little more salt. Stir and bring to a boil.

4. Turn to very low to simmer and let cook for 4 hours. 

5. Sprinkle in a tablespoon of flour, mixing well, to thicken up broth if desired. 

6. Serve and enjoy!  

Glazed Spiced Winter Squash Salad

Glazed Spiced Winter Squash Salad

Serves 2

Ingredients:

• 1/2 Kabocha squash (Acorn squash will work too)

• 1 C Arugula

• 3 Tbs Pomegranate arils

• 2 Tbs Olive oil

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix

• 1 Tbs Teeny Tiny Spice blend that has some heat (Ethiopian Berberé, Harissa, Perfection Spice Rub) OR Garam Masala for a hint of sweet flavor

• 1 Tbs Honey

• 2 Tbs Balsamic vinegar

 Instructions:

1. Slice the squash in half, scoop out the center, then slice into 4-6 equal slices, like a crescent.

2. Coat with olive oil, salt, and sprinkle with spices.

3. Bake at 350℉ for 15 minutes, turn up the heat, flip and cook for an additional 15 minutes. 

4. Once squash is cooked, heat a little oil or ghee on a large skillet and place a few pieces of squash into the frying pan. 

5. Drizzle the squash with honey, then flip to reduce the honey and glaze the squash. Here you can add a spicy blend like Ethiopian Berberé, Harissa, or Perfection Spice Rub for a little heat. I used Garam Masala for a savory sweet taste.

6. After each side is coated, plate squash and sprinkle with arugula.

7. In the pan where you fried the squash, add a couple tablespoons of balsamic vinegar (I used a great blackberry ginger flavored one) and let reduce over med-low heat until a little thick. 

8. Drizzle over the squash and arugula, and finally, top with pomegranate arils. 

9. Enjoy!

Israeli Couscous Salad

Israeli Couscous Salad

This dish can be served warm or cold. The mint, lavender and lemon peel in the Shepherd Herb Mix add a wonderfully bright freshness to the couscous. Israeli couscous, also called “Pearled Couscous,” is larger and cooks more like pasta than traditional couscous.

  Ingredients:

• 2 Celery stalks, small dice

• 2 Carrots, small dice

• 1/2 Red pepper, small dice

• 1 Scallion, fine rings

• 1/4 C Cucumber, small dice

• 1/2 Lemon

• 2 Tbsp Olive oil

• 2 Tbsp Teeny Tiny Spice Comoany Shepherd Herb Mix

• 1 C Israeli couscous

• 1 1/4 C Water

• Salt to taste

Instructions:

1. Heat 1 Tbs olive oil in small pan.

2. Add couscous and toast, stirring occasionally, for several minutes until couscous starts to brown.

3. Add Shepherd Herb Mix and water. Stir, cover and bring to a boil. Turn heat down to low and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

4. If you are serving it hot, mix in the veggies, oil, lemon juice and salt to taste and serve immediately.

5. If serving as a cold dish, allow the couscous to cool prior to adding the remaining ingredients so that the veggies remain crisp and fresh.

Serve and enjoy!

Mint Berberé Salad

Mint Berberé Salad

Ingredients:

• 1 1/2 lbs Peeled, diced sweet potato or white potato

• 1 lb Green beans, cut in half or in thirds (about an inch long after cutting)

• 1/2 Large red onion

• 4 tsp Coconut oil melted, divided in half

• 3 tsp Teeny Tiny Spice Company Ethopian Berberé

• Salt, garlic powder optional

• Fresh mint

• Optional: blue cheese crumbles or feta

Instructions:

1. Preheat oven to 400℉.

2. Chop potato, coat with 2 tsp coconut oil, sprinkle with salt, garlic, and 1 1/2 tsp Ethiopian Berberé.

3.  Bake for about 20 minutes, flipping halfway through. Allow to cool, then place in a large bowl.

4. Turn oven down to 350℉, coat beans with remaining coconut oil, Berberé, garlic and salt, and bake for 20 minutes, flipping halfway through. Let cool slightly then add to bowl with potato. 

5. While your veggies are cooking, thinly slice half of a large red onion. Sauté until soft and add these to your bean and potato mix (leave raw if desired for a stronger onion flavor).

6. When ingredients have cooled, toss with a tiny bit of oil if desired, then sprinkle on finely chopped mint leaves. Mix in desired cheese and serve. Refrigerate leftovers as this is great cold.

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.

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.

Paleo Falafel

Paleo Falafel

Ingredients

• 1/2 Head cauliflower, riced in food processor (chopped very fine)

• 1/4 C Minced carrots (food processed)

• 1 Tbs Chopped scallions

• 1/4 C Cassava Flour (or any wheat flour substitute)

• 1 egg

• 1-2 tsp Teeny Tiny Spice Za’atar

• 1-2 tsp salt

• 1/2 tsp garlic

Instructions

1. Steam your riced cauliflower in a covered pan until soft, then place it in a dish towel to wring out any excess water. Let it cool a bit first so as to not burn your hands.

2. Mix all ingredients in a bowl, making a dough.

3. Scoop out heaping tablespoons of the dough and roll into a ball in your hands, slightly flatten, and add a tiny bit of extra flour to the outsides before placing on a well greased sheet pan.

4. Bake for about 50 minutes to an hour at 350℉, flipping halfway.

5. Serve with some delicious hummus, tahini, yogurt dip, or your favorite dressing.

“Chipless” Nachos

“Chipless” Nachos

This recipe is fun to make and absolutely delicious! Instead of traditional chips, I used a yucca root, which is a tropical tuber, as my base.

Ingredients
For the “chips”:

• 1 Yucca root (about 9 inches long)

• 2 Tbs Olive oil

• 1 tsp salt

For the topping:

• 1 lb Ground meat

• 1 Tbs Tolucan Chorizo, Chocolate Chili, Yucatecan Recado Rojo, or Oaxacan Adobo Spice

• 1/3 C Crushed tomato or tomato sauce

• 1 tsp Salt

• 1/4 C Chopped onion

For the garnish:

• 1 Tbs Shredded cheese

• Cilantro

• Green Onion

• Avocado

Instructions:

1. Preheat oven to 400℉ and put a large pot of water on to boil.

2. Chop the ends off the yucca. Carefully peel the thick bark from the root, leaving a potato like veggie. Slice the yucca into desired chip thickness (about the thickness of a nickle). Try not to slice them to thin or they will burn easily.

3. Boil your chips for about 10 minutes.

4. Toss the drained chips in olive oil and salt, and lay on a well greased baking dish. Bake for 10 minutes or so on each side until chewy and slightly crispy.

5. While your chips are baking, sautée your onions in some olive oil or ghee on the stovetop, then add in the ground meat and spices. Combine well and cook through. Pour in some tomato sauce or chopped tomato and mix well, simmering until chips are finished.

6. Top your finished chips with your meat sauce, cheese, cilantro, green onion, and some fresh avocado.

Enjoy!

Scallops with Slow Roasted Tomatoes

Scallops with Slow Roasted Tomatoes

Ingredients

• 2 lb Tomatoes

• 1 Tbs Teeny Tiny Spice Blend of your choice (Suggestions below)

• 8 Large scallops

• 2 Tbs Butter

• Oil for roasting

• Salt to Taste

Suggested Teeny Tiny Spice blends: Yucatecan Recado Rojo, Oaxacan Adobo, Perfection Spice Rub

Instructions:

1. Slice tomatoes 1/2 inch thick. Sprinkle with some salt and pepper and slow roast in a single layer on an oiled sheet pan at 275ºF for 2 hours (or until they are wrinkly and starting to carmelise).

2. Remove tomatoes from oven and set aside.

3. Toss scallops with Teeny Tiny Spice blend to coat.

4. Sauté scallops in butter, 2 minutes on one side, flip and cook for 1 minute on the second side.

5. Finally, place slow roasted tomato goodness on a bed of greens, add scallops, drizzle with any butter from the pan. Enjoy!

Chocolate Chili Mole

Chocolate Chili Mole

This recipe is adapted from a beautiful recipe by Rick Bayless that Ed has been staring at for years, but has never attempted to conquer. Although our recipe has many more ingredients and steps than most Teeny Tiny Spice Co. recipes, it is much simpler than the original (scary stuff-an example of a Rick Bayless mole recipe)! Your work and patience will pay off; Ed took this in for his co-workers to have for lunch and was told that it was “Crazy Delicious.”

This recipe is for a turkey, but quantities can be easily adjusted for using a chicken or chicken parts instead.

Ingredients:

• 10-12 lb Turkey, parted into legs, thighs, wings and boneless breasts

• 1/4 C Sesame Seeds

• 8 Tbs Teeny Tiny Spice Co. Chocolate Chili

• 1/4 C Tortilla Chips, crushed

• 2 slices Bread, toasted

• 14 oz can Tomato

• 1/2 C Olive Oil or Lard

• 1 medium Onion, sliced

• 2 cloves Garlic, peeled

• 1/3 C Almonds or Hazelnuts

• 1/3 C Raisins

• 6 C Chicken Broth

• 1/4 C Sugar or Maple Syrup

• 2 tsp Salt

 Instructions:

1. In a large heavy pan (e.g Dutch oven) over medium heat, toast the sesame seeds until light brown.

2. Reserve a Tbs of sesame seeds for garnish and put the remainder in a blender along with the Teeny Tiny Spice Co. of Vermont Chocolate Chili, tortilla chips, toasted bread and tomato.

3. Add ¼ C of oil or lard to the hot pan and fry the onion and garlic for 5 minutes.

4. Add the nuts and continue frying, stirring frequently until the onions are browned.

5. Add the raisins and continue stirring and frying for a minute more.

6. Add the onion mixture to the tomato mixture in the blender along with 2 cups of broth and blend until smooth.

7. Add additional oil or lard to the pan and fry the turkey parts until browned, about 4 minutes per side. Fry in batches as necessary to prevent crowding.

8 .When all of the turkey is browned, set it aside and add the purée to the hot pan, cooking for 10 minutes, stirring frequently.

9. Add the sugar or syrup and remaining broth, scrape any bits from the bottom of the pan and simmer uncovered until the sauce is the consistency of heavy cream.

10. Check the sauce for seasoning and add salt as needed.

11. Add the turkey pieces to the pan, or place in a large baking dish and cover with the sauce, and bake uncovered in a 350º oven for 2 hours.

 Serving:
A)    The dish can be served immediately as is.
B)    Remove the skin from the meat and the meat from the bones, arrange on a serving dish and pour the sauce over the meat.
C)   Remove the meat from the sauce and refrigerate both until 30 minutes before the meal. At that time, preheat an oven to 350º. Skin and cut the meat from the bones and arrange on an oven-proof dish, cover with sauce and reheat, covered, for 20 minutes.
 
Garnish with toasted sesame seeds.:

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.

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.

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.

Sweet Potato Curry

Sweet Potato Curry

This dish can be made vegetarian by omitting the chicken, and using vegetable broth instead of chicken broth.

 Ingredients:

• 1 ½ Lb Sweet potato, 1½” chunks

• 1 Medium Onion, chopped

• 1 C Green Peas

• 1 Lb Cubed chicken breast

• 2 Tbsp Teeny Tiny Spice blend of choice

• 2 Tbs Olive oil

• 15 oz Can coconut milk

• 1 C Chicken or vegetable broth

• Salt and pepper to taste

• Optional: fresh mint, scallions or peanuts, chopped, for garnish

Suggested Teeny Tiny Spice blends: Ethiopian Berberé, Ras el Hanout, West African Curry

Instructions:

1. Cook the spices in oil for 1 minute, stirring. Add the onions to the pan and cook for 5 minutes.

2. Stir in the chicken and cook for 5 minutes until browned.

3. Stir in the rest of the ingredients, except for the peas and garnish.

4. Gently simmer, partially covered, for about 30 minutes or until the sweet potato is soft and the chicken is cooked through. Stir occasionally as it cooks.

5. Add the green peas and cook for about 2 more minutes before removing from heat.

6. Season with salt and pepper to taste.

7. Serve alone or with rice.

8. Garnish with chopped scallions, mint or peanuts if desired.

Vegetable & Chicken Curry

Vegetable & Chicken Curry

Ingredients:

• 1 Lb Boneless, skinless chicken breast

• 1 Tbs Coconut oil

• 1 Lg Carrot, large dice

• 4 oz Crimini mushrooms, sliced

• 1 Med Yellow onion, small dice

• 15 oz Coconut milk

• 15 oz Diced tomatoes

• 2-3 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste

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

 Instructions:

1. Cut chicken into 1 inch chunks and in a small bowl, toss with  Teeny Tiny Spice blend.

2. Sauté onion in oil for 3 minutes.

3.. Add carrots and mushrooms and cook 2 minutes, stirring frequently.

4. Add spiced chicken to the pan and cook another 2 minutes, stirring frequently.

5. Add diced tomatoes and coconut milk, stir to cream together, turn heat to low and simmer, covered for 30 minutes.

6. Serve alone or over rice or couscous.

Southeast Asian Curry

Southeast Asian Curry

Rich and creamy without heaviness, this dish is great on a hot evening or to warm you on a cold day.

Ingredients:

• 1 1/2 Lbs Meat or firm tofu, cubed

• 4 Tbs Teeny Tiny Spice Penang Curry

• 2 tsp Fish sauce (or 1/2 tsp salt)

• 2 Tbs Peanut butter

• 1 C Coconut milk

• 1 c Water

Optional additions:

• 1-2 Carrots, julienne

• 2 Scallions, sliced thinly

• 1 C Sugar snap or snow peas, stemmed

• 1 Sweet red pepper, diced

Instructions:

1. In a saucepan, combine meat or tofu, Penang Curry, fish sauce, peanut butter, coconut milk and water.

2. Gently simmer, covered, until the meat is tender or tofu is cooked through.

3. Add any additional optional ingredients that you choose and cook uncovered until these are cooked but still crunchy.

4. Season with additional salt to taste.

Serve alone or over plain rice.

Beef Chili

Beef Chili

You can adjust the heat in this chili by adding more or less of the Chocolate Chili spice as you like, so us the 2 tablespoon measurement as a starting place. The flavor of this chili is robust and heart-warming.

Ingredients:

• 1 1/2 lbs Cubed beef

• 1 Lg Onion, chopped

• 2 Tbs Teeny Tiny Spice Company Chocolate Chili

• 1 Bottle dark beer

• Water or beef broth to cover

• 1/2 C Crushed tomato (optional)

• Salt to taste

Instructions:

1. Brown the beef in a sauté pan.

2. Add the onion and sauté for another 2-3 minutes.

3. Add in the Chocolate Chili, stirring to combine.

4. Add the beer, crushed tomato (if using) and enough water to cover all of the ingredients.

5. Simmer until tender, adding liquid if needed to maintain a saucy consistency.

6. Add salt and additional Chocolate Chili spice blend to taste.

7. Serve over rice or with tortillas.