Cool Cucumber Soup

Cool Cucumber Soup

 Ingredients:

• 6 Medium to large cucumbers, chopped

• ¼ C Cold water

• 2 Tbs White balsamic or red wine vinegar

• 1 Small onion, chopped

• 1 Garlic clove, chopped

• 2 Tbs Chopped fresh basil

• 1/4 C olive oil

• 1 tsp Raw honey

• 1 tsp Tiny Spice Company Shepherd Herb Mix

• S & P to taste

Instructions:

1. In a blender, blend ½ the cucumbers with all of the water until smooth.

2. Add remaining cucumber, onion, garlic, basil, honey, vinegar, Shepherd Herb Mix, and blend until smooth.

3. With blender on, slowly add the oil and blend until creamy.

4. Add salt and pepper to taste.

5. Chill for a few hours before serving.

Baby Eggplants with Spiced Chickpeas

Baby Eggplants with Spiced Chickpeas

Ingredients:

• 2 Baby eggplants

• 1 Can chickpeas

• 2 Tbs Tahini (sesame seed butter)

• Fresh herbs (parsley works well here!)

• 1-2 tsp Sesame seeds (optional)

• 2 tsp Teeny Tiny Spice Ras El Hanout or Harissa

• Salt

Instructions:

1. Rinse and drain liquid from chickpeas and let sit on a towel for about 30-60 minutes. Pat dry.

2. Heat oven to 400℉. Toss chickpeas in a little oil, spice, and salt, then bake for about 30-45 minutes until crispy. 

3. Meanwhile, heat the grill and cover eggplant with a little oil and salt. Place directly on the grill, puncturing with a few holes and grill for about 20 minutes, flipping regularly. If you don't want to use a grill, you can roast them until softened.

4. Take a moment and bring a dry skillet to medium heat. Toss in the sesame seeds and slightly brown them.

5. When eggplant is tender, remove from the grill, slice open like a baked potato, fill each with half the chickpeas, a pinch of salt, then tahini, and top with the toasted sesame seeds and remaining chickpeas. 

Hot Honey Harissa Glazed Carrots

Hot Honey Harissa Glazed Carrots

Ingredients:

• 1 lb Carrots

• 1 Large Onion

• 1 Tbs Teeny Tiny Spice Company Harissa

• 1-2 Tbs Olive oil

• 2 Tbs Honey

• Pinch of salt

Instructions:

1. Preheat oven to 400℉. 

2. Begin by washing carrots. Chop them in half lengthwise, then cut those pieces in half horizontally, making carrot "sticks"

3. Chop the ends of the onion off, then cut in half horizontally. Cut those pieces into half, horizontally. Then peel. Remove the onion in layers, and place over carrots on a greased baking sheet. 

4. Coat the carrots and onion with olive oil, 1 Tbs Harissa, and a pinch of salt.

5. Bake for 30 minutes, flipping halfway.

6. Drizzle with honey, bake for 5 more minutes, then serve. 

Lentil Meatballs

Lentil Meatballs 

Makes 20 balls

Ingredients:

• 1 Cup dry lentils

• 3 oz (handful) Carrots

• 1/4 of a large onion

• 6 oz Cauliflower (two handfuls)

• 1 Egg

• 4-5 Cloves of garlic

• 2 Tbsp Cooking fat or oil

• 1-2 Tbsp Flour (Cassava flour for gluten free)

• 1-2 Tbsp Teeny Tiny Spice Vadavan Curry

• 1-2 tsp salt

 Instructions:

1. Bring lentils to a boil with about 4 cups of water. Let simmer for about 30 minutes until softened.
2. Meanwhile, add carrot, onion, garlic, and cauliflower to a food processor (in batches if necessary) and pulse to a small rice texture.
3. Sauté the veggie and garlic blend on the stove top until softened. 
4. Add to a large bowl and set aside.
5. Preheat oven to 350℉. 
6. When lentils are mostly softened, drain, and add to a food processor, pulsing a few times to chop. You don't want a smooth puree here; it should still be slightly chunky.
7. Add to the veggie mix, crack an egg and the spices into the bowl, and mix well. 
8. Add flour slowly and stir. 
9. Scoop with a tablespoon into the palm of your hand and toss back and forth from palm to palm to form a compact ball. Add more flour if too moist, or another egg or liquid if too dry. 
10. You can add these to a greased baking sheet or into a hot skillet with oil/fat and cook for a few moments to brown before baking. 
11. Bake at 350℉ for 20-30 minutes, let cool slightly, then serve. 

Chutney Two Ways

Chutney Two Ways

The instructions for both are the same:

1. Combine ingredients.

2. Barely simmer, covered for an hour.

3. Remove cover and allow moisture to cook off, stir frequently to avoid burning,
   until you have a thick consistency.

Apple Raisin Chutney:

2 Apples, peeled, cored and diced

¼ C Golden raisins

¼ C Thompson Raisins

¼ C dried currants

1 Jalapeño chili, de-seeded and minced

4 Cloves of garlic, peeled and chopped

½ a small onion, diced

¼ C Apple cider vinegar

½ C Water

½ tsp Teeny Tiny Spice Company Garam Masala

Mango Ginger Tangerine Chutney:

2 Mangoes, peeled and diced

1 Inch piece of ginger, peeled and minced

½ of a small onion, diced

The peel of one organic tangerine, julienned

½ tsp Teeny Tiny Spice Company Chinese Five Spice

¼ C Apple cider vinegar

½ C Water

Baked Butternut Squash Bowl with Cauliflower Mash and Red Pepper Pesto

Baked Butternut Squash Bowl with Cauliflower Mash and Red Pepper Pesto

Ingredients:

• 1 Butternut squash end (the round bulb part, peeled and de-seeded)

• Olive oil

• Teeny Tiny Spice of choice

• 1 Red pepper

• Small piece of parmesan cheese

• Handful of pecans or walnuts

• 1/2 Head of cauliflower

• Broth

• Ghee

Teeny Tiny Spice blend suggestions: British Curry, West African Curry, Ras el Hanout, Vindaloo

Directions:

1. Bake the squash bulb covered in oil and spice at 350℉ for 30 minutes, flip, then cook another 30 at 400℉.

2. Meanwhile, cook a red pepper in the oven to cook for an hour, flipping every 15 minutes.

3. While the squash is roasting, boil cauliflower until soft enough to cut with a fork. Remove from heat, cool a bit and purée with broth, ghee, and more spice to create a cauliflower mash.

4. When the squash is done, fill with the mash, grate some cheese over the top, then baked it until the cheese is melted and bubbling.

5. While melting the cheese, take the pepper purée it with some olive oil, salt, a little cheese, and some raw pecans to create the pesto topping.

6. Top and serve.

Fall Vegetable Salad

Fall Vegetable Salad

Ingredients:

• 1 lb Butternut squash, chopped, peeled

• 1 lb Brussels sprouts, chopped

• 1 Leek, sliced

• 2 Cups of spinach

• 1 Apple, diced

• 2 Tbsp Olive oil +more for roasting

• 2 Tbsp Balsamic vinegar

• 1 Tbsp Maple syrup

• 1 Tbsp Teeny Tiny Spice Perfection Spice or spice blend of choice

• 1/4 Cup Dried cranberries

• 2-4 Tbsp Chopped nuts

• 3-4 Slices of bacon (we love US Wellness Meats)

• Optional: fresh rosemary

 Instructions:

1. Preheat oven to 450℉.

2. Coat chopped brussels sprouts, squash, and leeks in oil and spice, and roast until crispy and softened.

3. Fry bacon in a skillet while veggies are cooking. Sprinkle a little Perfection Spice Rub on the bacon. 

3. Remove and add to a large bowl with spinach and chopped apples.

4. In a small food processor, combine balsamic vinegar, olive oil, maple syrup, and some fresh rosemary to make the dressing.

5. Toss dressing over salad, then top with bacon, cranberries, and nuts. 

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.

Cabbage Fritters

Cabbage Fritters

Ingredients:

• 2 Large handfuls of shredded cabbage (or cole slaw mix)

• 2 Eggs

• 2 Tbs flour (I used gluten free cassava flour, but any white flour or white flour sub will work)

• Sprinkle of salt

• 1 tsp Teeny Tiny Spice Blend of Choice (Suggestions below)

• Oil for frying

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix or Za’atar

 Instructions:

1. Combine slaw, eggs, spice, salt and a drizzle of oil in a bowl. Mix well until everything is evenly coated.

2. Stir in 2 tablespoons of flour. It should create a bit of a paste on the cabbage mix.

3. Heat about a centimeter of oil, deep enough to lightly fry, in a large skillet. 

4. Pick up a small handful, about 1-2 Tbs of the cabbage mix and press into a patty, then carefully drop it in the hot oil, fry over medium for about a minute, then flip.   

5. Continue to cook on each side, until browned and beginning to crisp.

6. Remove carefully and serve hot!  

Apple Potato Hash, 2 Ways

Apple Potato Hash, 2 Ways

Serves 4

Ingredients:

• 1 Sweet potato

• 1 Yam

• 1 Small apple

• 1/2 Medium yellow onion

• 1 Tbs Ghee, butter or olive oil

• 1 Tbs Teeny Tiny Spice (Szechuan Spice or Shepherd Herb Mix)

• Optional: Honey and/or chopped pecans

 Instructions:

1. Chop potato and yam, put them in a pot of water and bring to a boil.

2. Meanwhile, dice onion and apple and fry over medium heat in 1 tablespoon of ghee, butter, or oil.

3. When potato and yams are beginning to soften, drain and add to the pan with apple and onion.

4. For a mild, herb mix, add 1 tablespoon of our Shepherd Herb Mix and a few pinches of salt.

5. For a spicier, more exotic flavor, add 1 tablespoon of our Szechuan Spice. If desired, add in some chopped pecans and a drizzle of honey.

6. Let sizzle for a few minutes, flipping throughout, and serve when all ingredients are coated in spice and beginning to turn golden brown.

Quinoa Stuffing

Quinoa Stuffing

Serves 4-6

Ingredients:

• 1/2 C Dried quinoa

• 1 C Broth

• 1/2 Onion, diced

• 1 Small sweet potato

• 4 Small celery stalks

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix

• 1 Tbs Fresh rosemary and sage, chopped (optional)

• Raisins (optional)

 Instructions:

1. Combine quinoa and broth in a small saucepan and bring to a boil. Turn heat all the way down, cover, and cook for about 15-30 minutes, until liquid is gone and quinoa is fluffy.

2. Meanwhile, dice sweet potato and boil until slightly soft. Drain water, add oil or ghee to the pan and sauté. Toss in onion and celery and cook until browned and soft. Add 1/2 Tbs of Shepherd Herb Mix, 1 Tbs of fresh sage and rosemary while cooking.

3. When quinoa is finished stir in the second half Tbs of Shepherd Herb Mix, combine with sautéed veggies in a large bowl and serve!

4. Sprinkle with raisins to finish if desired. 

Spiced Mashed Sweet Potato and Peas

Spiced Mashed Sweet Potato and Peas

Ingredients:

• 2 Lbs Sweet Potato, peeled and diced

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

• 1 C Green peas

• 3 Tbs Butter or coconut oil

• 1/4-1/2 C Water, broth or milk

• Salt to taste

Ethiopian Berberé, British Curry, West African Curry, Afghani Spice

Instructions:

1. Steam the sweet potatoes until tender, about 15 minutes.

2. Place them into a bowl and mash to smooth or chunky, your preference.

3. Mix in the spice, butter/coconut oil, and peas.

4. Add liquid of your choice as needed to bring the potatoes to your desired constancy.

5. Season with additional salt to taste.

Lentil Loaf

Lentil Loaf

A hearty and tasty vegetarian loaf that is great with any Teeny Tiny Spice Company spice blend.  Our Ras el Hanout version is especially popular with the crew at one of our local markets!

Ingredients

• 2 Cups water

• 1 tsp Salt

• 1 C Lentils

• 1 Small onion, chopped

• 1 C Rolled oats

• 3/4 C Grated mild cheese

• 1 Large egg

• 4 1/2 oz Crushed tomato

• 2-3 Tbs Teeny Tiny Spice Company blend (use only 2 tsp if you choose Garam Masala)

• 1/4 tsp Salt

Instructions

1. Add lentils to boiling salted water, reduce heat, and simmer covered for 25 minutes or until they are soft and most of the water is absorbed.

2. Remove from heat, partially mash the lentils and allow to cool slightly.

3. Mix in the remaining ingredients.

4. Spoon into a buttered loaf pan.

5. Bake at 350ºF for 30-45 minute, until the top is dry and golden brown.

6. Cool for 10 minutes, remove from pan and serve.

Spicy Glazed Carrots

Spicy Glazed Carrots

Ingredients

• 1 Lb Baby carrots

• 2 Tbs Butter

• 2 Tbs Maple syrup

• 1-2 Tbs Teeny Tiny Spice Company Ethiopian Berberé

Instructions

1. Melt the butter in a saucepan.

2. Add the carrots and sauté for three to 5 minutes, stirring occasionally.

3. When the carrots are almost cooked to your liking, add in the maple syrup and Berberé.

4. Stir until a glaze forms on the carrots, about 1-2 minutes.

5. Remove from heat and serve.

Grilled Mexican Corn

Grilled Mexican Corn

Ingredients:

• 4 Ears of corn

• 2 Tbs Mayo

• 1/4 C crumbled cotija cheese (you can substitute any Mexican cheese here)

• 2 tsp Teeny Tiny Spice Oaxacan Adobo

• 1 Tbs Chopped cilantro

 Instructions:

1. Boil corn cobs after shucking for about 5 minutes.

2. Grill corn for a few minutes on each side, until slightly browned.

3. After removing from the grill, using a sauce brush or hands (wait until corn has slightly cooled so you don't get burned), slather a coat of mayo on each ear.

4. Crumble the cheese over the mayo, then sprinkle with Oaxacan Adobo.

5. Finish with some cilantro. 

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.