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!

Sweet and Savory Adwiya Carrot Salad

Sweet and Savory Adwiya Carrot Salad

Ingredients:

• 1/3 C Cooked rice.

• 1 1/2 C Shredded carrot

• 1 Tbs Honey

• 1/2 Orange

• 1/8 - 1/4 C Raisins

• 1/8 - 1/4 C Pistachios (depending on preference)

• 3 teaspoons Teeny Tiny Spice Company Persian Adwiya

Instructions:

1. Cook rice and add to a large bowl with softened carrots.

2. Sprinkle with 2 teaspoons Persian Adwiya.

3. Squeeze the orange over the mix until no more juice can be squeezed.

4. Drizzle on a tablespoon of honey. Then mix well.

5. Sprinkle in raisins and mix again. Sprinkle final teaspoon of Adwiya.

6. Refrigerate until cool. Sprinkle with pistachios before serving.

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!

Spicy Potato Salad

Spicy Potato Salad

Ingredients:

• 6 Red potatoes, medium

• ½ Red pepper, small dice

• ½ C Green peas

• 1 Scallion, small rings

• 3-5 Tbs Mayonnaise

• 1-2 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• Salt To taste

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

Instructions:

1. Boil the potatoes until they are easily pierced with a knife, about 20 minutes.

2. Remove the potatoes from the pot and cool under running cold water. Place them in the fridge to cool completely.

3. When cool, peel the skins from the potatoes (they should come off pretty easily), and then cut into ½” chunks.

4. Gently toss the potato, red pepper, peas, scallion, mayonnaise, and spice until well combined.

5. Serve.

Herb and Spice Corn Salad

Herb and Spice Corn Salad

Ingredients:

• 10 oz Frozen corn

• Juice of 1 lime

• 1 Tbs Fresh squeezed orange juice

• 1 Small red onion, diced

• 2 Tbs Olive oil

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

• 1 tsp Orange zest

• 2 Tbs chopped fresh cilantro

• Salt To taste

Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, Za’atar, Yucatecan Recado Rojo

Instructions

Toss all ingredients together in a bowl and let sit for a few hours before serving in order to let the flavors meld. It’s that simple.

 :

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.

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.

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.

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.

Asian Spicy Noodles

Asian Spicy Noodles

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.

Slow Cooked Beans

Slow Cooked Beans

Ingredients:

• 1 C Great Northern beans, dry

• 1 Lg Sweet potato, peeled and diced

• 1 1/2 Tbs Teeny Tiny Spice Company Ethiopian Berberé

• 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!

Moroccan Rice with Currants

Moroccan Rice with Currants

Ingredients:

• 1 C Basmati rice

• 1 C Water

• 1 C Broth

• ¼ tsp Salt

• 2 Tbsp Teeny Tiny Spice Company Ras el Hanout

• 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.

Bean and Mushroom Burgers

Bean and Mushroom Burgers

Ingredients

• 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

Spicy Red Lentils

Spicy Red Lentils

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.

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.

Herbed Vegetable Patties

Herbed Vegetable Patties

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.

Cranberry and Butternut Squash Curry

Cranberry and Butternut Squash Curry

Ingredients:

• I Lg Onion

• 2 Cloves garlic

• 2 Tbs Olive oil

• 1 Lb Butternut squash, cut ½ to ¾ inch chunks

• 2 Tbs Teeny Tiny Spice Company Penang Curry

• 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.

Black Beans and Sweet Potato

Black Beans and Sweet Potato

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 Teeny Tiny Spice Company Oaxacan Abodo

• 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.

Spiced Lentils and Rice

Spiced Lentils and Rice

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!