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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.
Using the spiced noodles as a base, this dish can be made with meat, seafood or vegetables as additions. It can be made gluten-free by using GF soy sauce or coconut aminos.
Ingredients:
14 oz Stir fry rice noodles
1 Tbs Sesame oil
1 Tbs Fish sauce
1 Tbs Soy sauce or coconut aminos
2 Tbs Teeny Tiny Spice Co. Szechuan Spice, Penang Curry, Xinjiang Spice or Chinese Five Spice.
2 Tbs Sake
1 Bunch scallions, sliced into thin rounds
2 Tbs Raw cashews, chopped
Additions: ground beef or pork meatballs; sautéed chicken breast (small chunks or thin slices); sautéed scallops or shrimp; or sautéed julienned slices of carrot, snow peas, snap peas or whatever other vegetables suit your fancy.
Note: If you are using either the Szechuan Spice or the Xinjiang Spice, you may want to eliminate the soy sauce or coconut aminos. The Penang Curry and the Chinese Five Spice are salt free, so the addition of the soy sauce or coconut aminos will add that extra salt.
Instructions:
1. In a small bowl, combine the sesame oil, fish sauce, soy sauce, spices and sake and mix well.
2. Cook the rice noodles according to package instructions.
3. While rice noodles are cooking, in a large saucepan, sauté whatever additions you decide to use and season lightly with salt and pepper.
4. When noodles are done, add them to the pan with your additions, pour the prepared sauce over top and stir until evenly coated.
5. Transfer to a large serving dish.
6. Sprinkle scallions and chopped cashews on top and serve.
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.
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.
Ingredients:
1 C Great Northern beans, dry
1 Lg Sweet potato, peeled and diced
2 tsp Honey
Instructions:
1. Place the dry beans in a pot. Add enough water to cover the beans by about 3 inches.
2. Bring to a boil for 3 minutes, cover and remove from heat. Allow to sit for 2 hours or overnight.
3. Add additional water to cover the beans by 3 inches, bring to a boil and simmer, covered, for 1 hour.
4. Stir in the diced sweet potato, honey and Ethiopian Berberé.
5. Simmer, uncovered, gently stirring occasionally until the beans and sweet potato are tender.
6. Enjoy!
Ingredients:
1 C Basmati rice
1 C Water
1 C Broth
¼ tsp Salt
¼ C Currants
1 Tbs Butter
2 Tbs Chopped pistachios
Instructions:
1. In a small pot, combine rice, water, broth, salt, spice and currants.
2. Cover, reduce heat to a simmer and cook for 20 minutes.
3. Let rest, covered, for 5 minutes.
4. Add butter and black pepper to taste as you fluff the rice.
5. Garnish with chopped pistachios before serving.
8 oz. Mushrooms, small dice
1/2 Red onion, small dice
1/2 Bell Pepper, small dice
2 Tbs Olive oil
2 Tbs Teeny Tiny Spice Company blend of choice (Suggestions below)
6 Tbs Bread crumbs (GF or not)
1 16 oz can Black beans, rinsed and drained
2 Egg whites
1 Tbs Balsamic vinegar
Suggested Teeny Tiny Spice Blends: Tolucan Chorizo, Ethiopian Berberé, Ras el Hanout
Instructions:
1. Over medium heat, sauté the mushrooms, onion and bell pepper in the olive oil until the pepper begins to soften, about 4 minutes.
2. Add spice and stir for 1 minute.
3. Add the beans and cook, smashing the beans, for 2 minutes.
4. Season with additional spice or salt as needed.
5. Transfer the mixture to a bowl and blend in the egg whites, bread crumbs and vinegar.
6. Form the mixture into four patties.
7. Cook the patties in an oiled skillet over medium heat until they begin to brown and feel firm, about 7 minutes per side
Lentils are one of my favorite things to eat. This dish is quick, easy and delicious and it is fun to try a different Teeny Tiny Spice blend each time you make it. Serve by itself, over rice or as a side dish. Lentils pair nicely with just about everything.
Ingredients:
1 Yellow onion, diced
1 ½ Tbs Olive oil
1 C Red lentils
2 Tbs Teeny Tiny Spice Co.® spice blend of choice (Suggestions below)
2 C Water
Salt and pepper to taste
Suggested Teeny Tiny Spice blends: Ras el Hanout, Vindaloo, British Curry
Instructions:
1. Sauté diced onion in olive oil until soft.
2. Add lentils, spice and water.
3. Cover and cook for 20-25 minutes.
4. Remove from heat, add salt and pepper to taste and enjoy.
Ingredients:
1-2 Medium-large zucchini
1 Small/medium fresh beet
1-2 Tbs Melted coconut oil (butter or ghee will work as well)
1 tsp Teeny Tiny Spice Persian Adwiya (other suggested blends below)
For the dressing:
2 Tbs Tahini
2 Tbs Olive oil
Juice of 1/2 lemon
1 tsp Raw honey
Salt and pepper to taste
Instructions:
1. Slice the zucchini in half lengthwise, scoop out the seeds, brush on coconut oil (also could use ghee or melted butter) and add salt and pepper.
2. Dice beets, toss in coconut oil (you could also use melted butter or ghee), Persian Adwiya, salt and pepper.
3. Roast in oven at 425℉ for about 40 minutes.
4. When the veggies are soft, pull them out, fill the zucchini with the beets and drizzle with lemon tahini dressing.
*Za’atar would be another great mild choice, Perfection Spice Rub would be a great medium heat choice and for a hot choice, Ethiopian Berberé.
Ingredients:
1 1/2 C Beets, raw, finely chopped or grated
1/2 C Sweet potato/yam, finely chopped or grated
2 Eggs
1/4 C Coconut flour (can sub flour of your choice, but will have to adjust amount)
2 Tbs Shepherd Herb Mix
Instructions:
1. Preheat oven to 350℉.
2. In a large bowl, mix chopped veggies, egg, Shepherd Herb Mix, and a little salt and pepper.
3. Stir in flour.
4. Line a baking sheet with parchment paper or a baking mat, or heavily grease, as these can stick easily to a pan.
5. Scoop 2 Tbs of the mixture into your palm and patty out, flattening and compacting as much as possible.
6. Bake patties for 15 minutes, flip and bake for another 15 or until firm.
7. For a delicious balsamic reduction glaze, bring 2 Tbs balsamic vinegar and 1 Tbs honey to a boil until it becomes thick and syrupy. Drizzle on patties and serve.
These are a great sub for a burger for any vegetarians, but also wonderful with some sliced turkey, ham or chicken and your favorite sandwich toppings.
Ingredients:
1 Medium spaghetti squash, baked
1 Small head of broccoli, steamed or roasted
1/2 C Peas
1 Large Carrot, slices or julienned
1-2 Tbsp Teeny Tiny Spice British Curry
2 Eggs
Instructions:
1. Preheat the oven to 400℉.
2. Slice the spaghetti squash in half lengthwise, scoop out the seeds and place it face down in a baking dish. Add a bit of water to the pan (this will keep it from drying out during cooking).
3. Bake squash for about 40 minutes or until a fork slides through the flesh easily. Remove from oven and scoop flesh into a bowl.
4. To the bowl with the squash, add in 1/2 cup peas, julienned carrot, broccoli, and any other veggies you would like to include.
5. Mix in 2 large eggs.
6. Add 2 Tbsp of Teeny Tiny Spice British Curry and stir until combined.ee.
7. Pour mixture into a greased baking dish and bake at 350℉ for about 30-45 minutes or until firm.
8. Slice and serve.
Ingredients:
4 Small Chicken breasts
2/3 C Full fat coconut milk
2 Tbsp Teeny Tiny Spice Co. Za’atar
1 Large Bunch of kale
2 Carrots, shredded
1/2 Cucumber, 1/2 in dice
1/2 C Cherry tomatoes, halved
1 Tbs Sesame seeds
2 Tbs Raisins
1 Tbs Olive oil
2 tsp Lemon juice
Salt and pepper to taste
Instructions:
1. In a medium bowl, mix coconut milk with 2 Tbsp of Za’atar. Place chicken breasts in the bowl, cover and marinate overnight in refrigerator.
2. When ready to cook, remove from refrigerator and transfer the chicken to a baking dish.
3. Bake chicken at 350℉ until done, flipping halfway through, about 10 minutes on each side.
4. Pan finish the chicken, frying in a small amount of oil to give a light crust.
5. Massage the chopped kale with oil and lemon juice to bruise. Combine kale and chopped vegetables to make the salad. I usually do this about 30 minutes ahead of time to let the kale soften.
6. Slice finished chicken and top salad. Sprinkle with S&P, raisins, sesame seeds, and a final pinch of Za’atar.
Ingredients:
½ C Cherry Tomatoes
2 Tbs Butter
8 Lg Eggs
1 C Cream
1½ Tbs Teeny Tiny Spice Co. spice blend of choice (Suggestions below)
4 oz Dried figs, chopped
4 oz Prosciutto, chopped
4 oz Chevre, crumbled
Suggested Teeny Tiny Spice blends: Za’atar, Ras el Hanout, Harissa
Instructions:
Preheat the oven to 400˚ F.
1. Heat a heavy oven-proof pan over medium heat.
2. Add the tomatoes to the pan and cook for 5 minutes, stirring occasionally.
3. While the tomatoes are cooking, whisk together the eggs, cream and spice.
4. When the outside of the tomatoes is slightly charred, add the butter to pan, allow it to melt, and then pour in the spiced egg mixture.
5. Cook for 3 minutes until the eggs begin to firm up around the edge, then sprinkle in the figs, prosciutto and goat cheese.
6. Place in the oven and bake until the center of the frittata is set and cooked through, about 20 minutes.
7. Serve warm or cold with a nice salad.
WhoopAss Barbeque Chicken
Ingredients:
6 oz Tomato paste
½ C Apple cider vinegar
½ C Water
1/3 C Maple syrup
2 Lbs Chicken parts of choice for grilling
Instructions:
1. Combine tomato paste, cider vinegar, water, maple syrup and WhoopAss in a sauce pan and simmer for 10 minutes to combine the flavors.
2. Place chicken parts on a medium hot grill.
3. Every 5 minutes, flip the chicken, generously brushing the new top surface with WhoopAss BBQ sauce.
4. Total grill time is about 20 minutes for breasts; 30 minutes for thighs and drumsticks.
5. Season with salt to taste.
Ingredients:
I Lg Onion
2 Cloves garlic
2 Tbs Olive oil
1 Lb Butternut squash, cut ½ to ¾ inch chunks
1 C Coconut milk
½ C Dried cranberries
Instructions:
1. Sauté onions and garlic in oil.
2. Toss chunked squash with Penang Curry to coat.
3. Add spiced squash to pan, tossing a few times to sear sides.
4. Add coconut milk and cranberries.
5. Bring to a boil, turn down heat to simmer & cook until squash is tender, about 15-20 minutes.
6. To reduce down for a thicker sauce, take the lid off for the last few minutes.
Enjoy.
Ingredients:
1 Medium onion, diced
1 Small sweet potato, small dice
1 Sweet red pepper, diced
1 Tb Olive oil
2 C Cooked black beans
1 Tbs Apple cider vinegar
¼ tsp Salt
¼ C Broth or water
Instructions:
1. Sauté onion, sweet potato and red pepper in olive oil until tender (5-10 minutes).
2. Add black beans, Oaxacan Adobo spice, apple cider vinegar, salt and broth or water.
3. Heat through, stirring occasionally.
4. Serve over rice, by itself or use as a filling for burritos or tacos.
Ingredients:
2 Tbs Olive oil
1 Med Onion
2 Celery stalks
1 Lg Carrot
3 strips bacon (or some sausage or your choice of meat)
1 Tbs Minced garlic
2 Tbs Teeny Tiny Spice Co. Ras el Hanout or Ethiopian Berberé
2 C Lentils
1 C Long grain brown rice
4 C Stock (vegetable or chicken)
To taste Salt and pepper
Instructions:
1. Sauté the onion, celery and carrot in the olive oil until soft and tender.
2. Add the meat and cook through.
3. Add garlic, spice, salt and pepper and cook for another minute.
4. Add lentils and rice and cook for another minute.
5. Add the stock, bring to boil, reduce heat to low and simmer, about 40 minutes, until the liquid has been absorbed and lentils and rice are cooked through.
6. Adjust seasoning if needed.
Enjoy!
Ingredients:
Meatballs
2 Lg Onion, diced
2 Tbsp Olive Oil
2 Lb Ground Meat
2 Eggs
⅔ C Bread Crumbs
4 tsp Mustard
1 Jalapeno, seeded and finely chopped
8 oz Cheese, shredded
Salt and Pepper to your liking
Sauce
2 Bell Peppers, seeded and chopped
10 clovesGarlic, crushed
2 Jalapeños, seeded and cut into rings
1 Tbsp Teeny Tiny Spice blend of your choice (Suggestions below)
1½ C Coffee
1½ C Tomato, crushed
2 Tbsp Mustard
⅓ C Cider Vinegar
¼ C Maple Syrup
2 Tbsp Fresh Herb of your choice (e.g. Basil, Parsley, Cilantro), chopped
Suggested Teeny Tiny Spice blends: Perfection Spice Rub, Montréal Seasoning, Jamaican Jerk
Instructions
1. Preheat and oven to 450˚F.
2. In a medium pan over medium heat, sauté the onion in olive oil until translucent, about 10 minutes.
3. Remove the pan from heat and place ½ of the cooked onions into a large bowl, with the ground meat, onions, Teeny Tiny Spice blend, eggs, jalapeño, bread crumbs mustard and any desired salt and pepper.
4. Thoroughly combine these ingredients, then divide into 8 parts and shape into balls about the size of a tennis ball.
5. Poke your thumb into the center of the meatball, push in about an ounce of cheese and then pinch the meat back around to seal the hole.
6. Place the stuffed meatballs into a roasting pan and then into the oven to cook for 25 minutes.
7. While the meatballs are cooking, put the pan with the onions back onto medium heat, add in the bell peppers, garlic and jalapeños and cook for 10 minutes, stirring as needed to prevent burning.
8. Stir in the Teeny Tiny Spice, coffee, tomato, mustard, vinegar and maple syrup, and simmer.
9. Season the sauce with additional salt or spice to your taste.
10. When the meatballs have cooked for 25 minutes, pull the pan from the oven, spoon the sauce over the meatballs and top with a sprinkling of cheese if you like.
11. Put the pan back into the oven for 10 more minutes.
12. Place the meatballs and sauce on a serving platter and sprinkle with chopped herbs.
Ingredients:
1 Lb Skinless, boneless, chicken breast (cut into ½ inch cubes)
8, ½ in slices sourdough bread
½ C Mayo
1/3 C Purple grapes
1 Tbsp Olive oil
2 Tbs
Instructions:
1. Take the chicken and coat it with the Shepherd Herb Mix.
2. Heat the oil in a pan over medium heat.
3. Place the chicken breasts in the pan and cook each side for 5 minutes. Cover and cook for another 5 minutes.
4. While the chicken is cooking, cut the grapes in half.
5. Put the grapes and mayo in a bowl.
6. When the chicken is done cooking, put it in the fridge for 20-30 minutes.
7. Remove chicken from the fridge and cut the breasts into ½ inch cubes.
8. Place the chicken into a bowl with the mayo and grapes and mix it all together.
9. Serve on sourdough (or bread of choice).
A fantastic sweet, salty and spicy dish that can be done on the BBQ, oven-roasted or pan seared.
Ingredients:
1-2 Lbs Skinless & boneless chicken thigh or breast
2 Tbsp Teeny Tiny Spice Penang Curry or Szechuan Spice
2 Tbsp Olive oil
3 Tbs Tamari (soy sauce) or coconut aminos
4 Tbs Fish sauce
4 Tbs Brown sugar or maple syrup
Instructions:
1. Cut the chicken into strips.
2. Combine the remaining ingredients in a bowl to create a marinade.
3. Add the chicken to the bowl, mix to coat the meat with the marinade, and allow to marinate for at least one hour.
4. When ready to cook, place the chicken on skewers. If you are using bamboo skewers, you may want to soak them in water first to prevent them from burning.
5. Cook them for 10 to 20 minutes, turning them occasionally, basting with the remaining marinade after about 5 minutes of cooking. They can be grilled, cooked in a dry or oiled pan on the stove top over medium heat or, cooked in the oven at 400º F.
6. When the meat is cooked through, enjoy them hot or chilled.