Tomato Chicken Curry

Tomato Chicken Curry

This is an easy and delicious dish that works well with Tandoori Masala, British Curry, Vadavan and Vindaloo. It can also be easily converted into a vegetarian dish by substituting tofu, seitan or chickpeas for the chicken.

 Ingredients:

• 2 Chicken breasts chunked

• 1-2 Tbsp Teeny Tiny Spice of choice

• 1-2 Tbsp Olive oil

• 15 oz Crushed tomato

• 3/4 Lb Potato, cut into small chunks

• 1 1/4 C Water

• Salt to taste

Instructions:

1. Toss the chicken with the spice.

2. Sauté the spiced chicken in olive oil for a couple of minutes.

3. Stir in the crushed tomato, potatoes and water.

4. Bring to a boil and then reduce to a simmer.

5. Cover and cook on low heat for 30 minutes.

6. Salt to taste.

7. Serve alone or over rice or couscous.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients:

• 1 Whole butternut squash, peeled and cut into 1” cubes

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

• 2 Tbsp Olive oil

• 1 Medium Onion, diced

• 4 C Broth (Chicken or vegetable)

• 1 C Water (to adjust thickness of soup)

• Dollops of Crème freche

• Sprinkling of Chives or toasted pumpkin seeds (see below) for serving

• Salt To taste

Instructions:

1. Preheat oven to 425° F.

2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.

3. Spread the spiced veggies in a roasting pan.

4 Cook for 45-50 minutes, until squash is soft.

5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.

6. Add water to the soup to adjust it to your desired thickness.

7. Heat to serving temperature.

8. Add salt to taste.

9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.

Suggested Teeny Tiny Spice blends:

For MILD: Garam Masala (2 tsp)

For MEDIUM: British Curry, West African Curry, Perfection Spice Rub, or Ras el Hanout.

For HOT: Ethiopian Berberé, Harissa, or Cajun Spice.

To toast pumpkin seeds: place pumpkin seeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so.

Butternut Squash Lasagna (GF)

Butternut Squash Lasagna (Gluten Free)

I used Ethiopian Berberé for this recipe, but you can use any Teeny Tiny Spice blend and it will be fabulous. If you don’t have a mandolin, you can slice the butternut squash thinly with a knife. You will have extra squash that you can chunk up and roast (with spices) or make into a soup.

 Ingredients:

• 1 Butternut squash

• 4 Lg Onions, thinly sliced

• 2 C Ricotta cheese

• 1 Lb Mozzarella cheese, grated

• 3 Tb Teeny Tiny Spice blend of choice

• 1 ½ Lb Ground beef (optional)

• 15 oz Crushed tomatoes

• Salt and pepper to taste

 Instructions:

1. Cut off the round bottom of the butternut squash so that you have just the long narrow part of the body. Cut off the other end and use a peeler or knife to take off the outer skin.

2. You will now have a long cylinder of peeled squash. Cut this into quarters lengthwise.

3. Using a mandolin or sharp knife, slice long, flat noodle-like pieces of squash that resemble the shape of lasagna noodles.

4. Sauté the onions in oil or butter until translucent, about 5 minutes. If using, add the ground beef and cook until browned.

5. Mix 2 Tbs of Teeny Tiny Spice blend into the ricotta cheese and add the other 1 Tbs to the onion/beef mixture.

6. Spread a thin layer of crushed tomatoes on the bottom of a 9”x13” baking pan (or a lasagna pan).

7. Lay the butternut squash “noodles” across the bottom of the pan. Spread ½ of the onion/ground beef mixture on the noodles, another thin layer of crushed tomatoes, ½ of the ricotta cheese over that, then sprinkle 1/3 of the mozzarella over top. Repeat this layering one more time.

8. Lay one more layer of squash over the top and cover with remaining mozzarella cheese. Cover with aluminum foil and bake at 350°F for 1 ½ hours until squash is soft when pierced with a fork.

Spiced Chicken in a Pumpkin

Spiced Chicken in a Pumpkin

Ingredients:

• 1 Med Pie/baking pumpkin, top cut off and seeds removed

• 2 Tbs Butter or olive oil

• 1½ Lb Boneless Chicken Thigh, cubed

• 1-2 Tbs Teeny Tiny Spice Blend of your choice

• 1 Med Onion, chopped

• ½ C Carrot, diced

• ½ C Celery Root, diced

• ¼ tsp Salt

• ½ C Apple cider

• 2 Tbs Balsamic vinegar

• ¼ C Walnuts, roughly chopped

Instructions:

1. Preheat the oven to 350°F.

2. Prepare the pumpkin.

3. Brown the onions in the butter.

4. Toss the chicken with spice and add to the onions, cooking for 5 minutes.

5. Remove the chicken and onions to a large bowl and add the remaining vegetables to the hot pan.

6. Cook the vegetables for 1 minute, then add the cider and vinegar to the pan.

7. Simmer the vegetables for 5 minutes and remove them to the bowl with the chicken.

8. Scrape the pan and cook down the remaining juices until they begin to thicken to a syrup and pour them into the bowl with the other ingredients.

9. Mix all of the ingredients together.

10. Place the mixture into the hollow pumpkin and bake with the pumpkin lid on for 1½ hours or until the pumpkin flesh is soft.

11. Sprinkle with chopped walnuts and serve.

Lamb Saag (Saag Gosht)

Lamb Saag (Saag Gosht)

Ingredients:

• 2 Tbsp Butter

• 1½ Lb Lamb, stew meat in 1`” chunks (you can use beef also)

• 2 Tbsp Olive oil

• 1 Lg Onion, finely chopped

• 1 Tbsp Ginger, freshly grated

• 2 cloves Garlic, crushed

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

• 1 tsp Teeny Tiny Spice Co. Garam Masala

• ¼ C Yogurt

• ½ C Tomato, crushed

• 1½ C Stock

• 10 oz Spinach, frozen or fresh (chopped)

• Salt to taste

Suggested Teeny Tiny Spice blends: British Curry, Vadavan, Vindaloo,

 Instructions:

1. In a heavy deep pan with a lid, fry the meat in butter until browned on all sides, then remove to a plate.

2. Cook the onions in the olive oil over medium heat until they are browned.

3. Add the garlic and ginger and cook for 5 minutes.

4. Add the spices and cook for another 2 minutes.

5. Stir in the yogurt, tomato and stock, scraping any browned bits from the bottom of the pan.

6. Add the meat to the pan, bring to a simmer, cover and cook for 1 hour.

7. Stir in the spinach and cook for 30 minutes uncovered until the sauce is at your desired consistency and the meat is tender.

8. Season with salt to taste, and serve by itself or over rice.

Super Sized Meatballs Stuffed with Cheese

Super Sized Meatballs Stuffed with Cheese

Ingredients:

Meatballs

• 2 Lg Onion, diced

• 2 Tbsp Olive Oil

• 2 Lb Ground Meat

• 2 Tbsp Teeny Tiny Spice blend of your choice

• 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.

Purple Grape and Chicken Salad Sandwich

Purple Grape and Chicken Salad Sandwich

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).

Asian Chicken Satay

Asian Chicken Satay

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.

Montréal Spiced Meat Balls

Montréal Spiced Meat Balls

Ingredients:

• 1 Lb Ground meat or veggie burger mix

• 2-3 Tbs Teeny Tiny Spice Montréal Seasoning or blend of choice

• 1 Whole egg

• 1/4 C breadcrumbs

Instructions:

    1. Beat the egg in a bowl.

    2. Add the ground meat or veg. burger mix, breadcrumbs and spice.

    3. Mix until ingredients are all well incorporated.

    4. Form meatballs (large or small).

    5. Cook on stove top over medium heat until cooked through.

    6. Add salt to taste if needed.

That’s it! Serve with pasta or use in lasagna, add to a sauce, use in a submarine sandwich, serve over couscous or just eat by themselves.

Garam Masala Silken Chicken

Garam Masala Silken Chicken

Ingredients:

For marinating the chicken:

• 4 Boned, skinned chicken breast halves

• 1/2 tsp Salt

• 2 Tbs Fresh lemon juice

• 1/4 C Heavy whipping cream

• 1/2 tsp Teeny Tiny Spice Company Garam Masala

• 1/4 tsp Cayenne pepper

• 1/4 tsp Ground, roasted cumin seeds

• 1/2 tsp Paprika

• 1 Clove Garlic, peeled and crushed to a pulp

• 1/2 tsp Ginger, peeled and finely grated

For sprinkling over the chicken prior to cooking:

• Salt, as needed

• Freshly ground black pepper

• A sprinkling of Garam Masala

• A little ground, roasted cumin seed

• A little cayenne pepper

• 1 tsp dried mint flakes

• Generous squeeze of fresh lemon juice

Instructions:

1. Preheat oven to its highest temperature and arrange a shelf in the top third of oven.

2. Cut 3 diagonal slits across top of each piece of chicken (not all the way through). Prick pieces with a sharp knife.

3. Place the pieces in a single layer in a dish.

4. Rub both sides with salt and lemon juice. Let sit for 5 minutes.

5. Meanwhile, combine the cream with Garam Masala, cayenne, cumin seeds, paprika, garlic and ginger in a bowl.

6. Stir this mixture well and pour over chicken. Rub into the meat and leave for 10 minutes.

7. Lift chicken pieces up and place them in a single layer in a shallow baking pan lined with aluminum foil (or without the foil – it still works).

8. On top of each, sprinkle a little salt, black pepper, Garam Masala , roasted cumin seed, cayenne, dried mint and lemon juice. Put into top third of oven and bake for 15 minutes or until the chicken is cooked through.

9. Serve immediately, minted side up over rice or couscous or with a side vegetable or salad.

Note: Roasting cumin seeds is easy. Just heat a small sauté pan on the stovet op and drop the seeds in the pan. Keep stirring them until they begin to pop – they are done. It only takes a couple of minutes

Braised Beef Short Ribs

Braised Beef Short Ribs

Ingredients:

• 3 Lb Beef short ribs

• 1 Lg Onion, sliced

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

• 2 C Red wine

• 2 Tbsp Maple Syrup

• ½ tsp Salt

Suggested Teeny Tiny Spice blends: Chocolate Chili, Harissa, Ethiopian Berberé

Instructions:

1. Use a pan that is safe on both the stove top and in the oven, and that has a lid.

2. On the stove top over medium heat, brown the short ribs.

3. Add the onion and allow to cook for 5 minutes.

4. Stir in spice and salt.

5. Add red wine, maple syrup and enough water to cover the ribs.    Place cover on pan and place in a 350°F oven for 2-5 hours.

6. Uncover and allow to cook for another 30 minutes.

7. Serve with roasted or mashed potatoes. Meat can also be taken off of the bone and served over pasta or in a sandwich.

Sweet Potato Gratin

Sweet Potato Gratin

Ingredients:

• 3 Whole Sweet potatoes

• 1 Whole Celery root

• 1 C Chicken broth

• 1-2 Tbs Teeny Tiny Spice Co. Ethiopian Berberé or spice blend of choice

• 2 Medium onions

• 1 Tb Olive oil or butter

• 2 Tbs Blue cheese

Instructions:

1. Preheat oven to 350°F and grease an 8”x8” baking pan.

2. Sauté onions in butter or olive oil until they are carmelized.

3. Peel sweet potatoes and celery root and thinly slice on a mandoline (or with a sharp knife).

4. Place a layer of sweet potatoes on bottom of pan, overlapping the slices as you go.

5. Place a layer of carmelized onions over the sweet potatoes.

6. Sprinkle some of the Ethiopian Berberé over veggies.

7. Add a layer of the celery root, overlapping the slices.

8. Repeat process a second time.

9. Pour the broth over the vegetables, cover and bake for 30 minutes.

10. Remove the cover and bake for another 30 minutes.

11. Remove from oven and sprinkle blue cheese all over the top.

12. Serve.

Note: You may want to sprinkle in some salt on one of the layers if desired or if using a spice blend that does not contain salt, such as Teeny Tiny Spice Co. Penang Curry, or if you are using a low sodium broth.

Spiced Stuffed Peppers

Spiced Stuffed Peppers

Ingredients:

• 3 Lg Red, green or yellow bell pepper

• 1 Lb Ground meat (pork, beef, lamb, chicken, turkey)

• 1 Tbs Butter

• ½ C Wild mushrooms, finely chopped

• 1 Med Onion, finely diced

• ½ C Chevre

• 1 C Crushed tomatoes

• 1 Tbs Fresh cilantro, chopped

• 2 Tbs Teeny Tiny Spice of choice (Suggested blends below)

• Shaved fresh Parmesan over top

• Salt & pepper to taste

Instructions:

1. Preheat oven to 350ºF.

2. In a medium saucepan, sauté the onion in butter until translucent, about 3 minutes.

3. Add in the ground pork, spice and brown.

4. Add the mushrooms and cook for another 3 minutes.

5. Stir in the crushed tomatoes and fresh cilantro.

6. Remove from stove and stir in the chevre.

7. Taste, add salt and pepper if needed and set aside.

8. Cut the bell peppers in half lengthwise, core, de-seed and then stuff with the pork filling until slightly mounded.

9. Top with grated Parmesan.

10. Lay the peppers in a baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and cook another 10 minutes or until the top is browned and the peppers look wrinkled.

Notes

Suggested Teeny Tiny Spice Blends: Afghani Spice, Ethiopian Berberé, Harissa, Jamaican Jerk, Perfection Spice Rub, Persian Adwiya, Ras el Hanout, Szechuan Spice, Za’atar.

Summer Veggie Quinoa Salad

Summer Veggie Quinoa Salad

Ingredients:

• 2 Zucchini

• 2 Yellow summer squash

• 2 Handfuls cherry tomato

• 1/2-1 C Cooked sweet corn

• 2/3-1 C Dry quinoa

• Cooking oil of choice

• Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste

• Lemon juice

Suggested Teeny Tiny Spice blends: Za’atar, Ethiopian Berberé, Hot Italian Spice

 Instructions:

1. Start by cleaning the veggies and chopping the squash and zucchini into bite sized pieces.

2. Add zucchini and squash into a hot skillet with oil. Sprinkle with salt and begin to cook, sprinkling with spice of choice, starting with 1 tsp and adding as needed.

3. Add quinoa plus double the amount of water (1 Cup quinoa = 2 Cups water) into a small pan and bring to a boil. Reduce to a simmer when boiling and cover, simmering until water is gone. Fluff with a fork.

4. Prepare corn according to instructions(frozen, canned, or fresh) drain, and set aside.

5. Add quinoa and cooked veggies to a large bowl. Toss with a drizzle of oil, a squeeze of lemon juice, and then taste. Add salt or additional ingredients as desired.

6. Refrigerate and serve cold.

Cajun Chicken Caesar Pasta Salad

Cajun Chicken Caesar Pasta Salad

Serves 2

Ingredients:

• 1/2 lb Chicken cutlets, breast, or thighs, sliced into strips

• 1 Tbs Teeny Tiny Spice Company Cajun Spice

• 1 1/2 servings of pasta (Gluten free or regular. Prepare according to the box's serving size).

• 3-4 C Greens of choice (kale and arugula worked great!)

• 1/4 C Caesar Dressing

• Salt to taste

 Instructions:

1. Cover the sliced chicken in Cajun Spice and a pinch of salt, then grill or fry in a skillet until cooked through and beginning to brown. 

2. Boil water in a small pot and prepare the pasta to al dente (firm to the bite) or softened to your liking. When the pasta is done cooking, strain and place in cold water to cool. Drain from cold water when pasta is no longer warm. 

3. Add greens and pasta to a large bowl, toss with dressing and distribute into serving bowls.

4. Top with Cajun spiced chicken, add any additional ingredients such as tomatoes or onion, and serve. 

Seaside Spice Drumsticks with Caramelized Onion Dip

Seaside Spice Drumsticks with Caramelized Onion Dip

Ingredients:

For the chicken:

• 2 lbs Chicken drumsticks

• 2 Tbs Ghee or butter

• 2 Tbsp Teeny Tiny Spice Seaside blend

• 1 Tbs Honey

• 1 tsp Salt

For the dip:

• 1 Cup Avocado oil or light tasting olive oil

• Juice of 1/2 lemon

• 1 Egg

• 1 tsp Salt

• 1 tsp Onion powder

• 1 tsp Garlic powder

• 1/2 Diced yellow onion

• 1/2 tsp Vinegar

• Oil for frying

• Cilantro, parsley, or green onion

 Instructions:

1. Preheat oven to 375℉.

2. Place the chicken in a baking pan. Melt 1 tablespoon of ghee and pour over chicken, then sprinkle with 1 teaspoon of salt and 1 tablespoon Seaside Spice.

3. Bake, covered, for 35 minutes.

4. For the last 10 minutes of cooking, uncover the chicken, increase the cooking temperature to about 400℉, then brush the drumsticks with a mixture of the remaining tablespoon of ghee, honey, and spice. 

5. Remove from oven.

For the dip (best made between steps 3 and 4 from above):

1. Start by cooking your very finely diced onion in some cooking oil or fat. We're going to cook these low and slow! You don't want to burn them, but instead get them caramelized and browned to bring out their sweetness. Stir occasionally and adjust heat as necessary.

2. While these are cooking, in a large mason jar add 1 egg, salt, juice of 1/2 a lemon, then grab your immersion blender (a food processor should work for this too!).

3. While blending, slowly pour in avocado oil until your mayo forms. 

4. When initial sauce is complete, add garlic powder, onion powder, vinegar, cilantro (or greens) and stir. 

5. When onions are sweet, tender, and cooked through, add to dip and stir. 

6. Refrigerate while wings are finishing.

Zesty Adobo Huevos Rancheros

Zesty Adobo Huevos Rancheros

Ingredients:

• 2 corn tortillas

• 2 eggs

• cooking oil of choice

• 1-2 Tbsp Saucy Lips Foods Zesty Cilantro sauce

• 2-4 Tbsp red salsa or tomato sauce

• 1/4 tsp Teeny Tiny Spice Oaxacan Adobo

• cilantro and avocado to garnish

Instructions:

1. Start by warming your tortillas on the stove top until soft.

2. In a skillet, heat your oil till hot and crack the eggs to fry. Sprinkle with spice and a pinch of salt if desired.

3. Pour salsa or tomato sauce over the tortillas. 

4. When eggs are cooked to your liking (Sunny side up, medium, etc.) carefully remove from the skillet and top the salsa and tortillas. 

5. Drizzle with Zesty Cilantro Sauce, sprinkle with fresh cilantro, top with avocado and dig in!

Shredded Beef Fresca Salad

 Shredded Beef Fresca Salad

Ingredients:

For the meat:

• 1/2 Lb Pulled beef or pork

• 2 tsp Teeny Tiny Spice Oaxacan Adobo

• 2 tsp Ghee or cooking fat

For the salad: 

• 6 C Romaine lettuce

• 2 Radishes, thinly sliced

• 3 Green onions, chopped

• 1 Diced Roma tomato

• 1 Sliced avocado

• 1/4 of a cucumber, diced

• 2 Tbs Sunflower seeds or pumpkin seeds

• 1/4 C or large handful of cilantro

For the dressing:

• 2 Tbs Olive oil

• 1 Tbs Rice vinegar

• 4 Tbs Orange juice

• Drizzle of honey to desired sweetness

 Instructions:

1. Start by preparing all of the diced veggies for the salad and add to a large bowl. Combine everything except the avocado and seeds. 

2. Combine all ingredients for dressing in a jar with a lid and shake well to mix, then set aside.

3. Add ghee or cooking fat to your pan over medium heat and once hot, add 1/2 lb of the cooked shredded beef. Sprinkle with spice and a pinch of salt, then cook till hot. 

4. While beef is cooking, pour dressing over salad, and combine to coat everything with the dressing. Scoop into 2 serving bowls, top with avocado and seeds, then finish with the cooked shredded beef on top. 

5. Enjoy! 

Spiced Shakshuka

Spiced Shakshuka

Serves 2

Ingredients:

• 1/2 Bell pepper (orange, yellow, green, your choice!)

• 1/2 Onion of choice

• 2 Cloves garlic

• 4 Eggs

• 12 oz Can of tomato sauce

• 1-2 tsp Teeny Tiny Spice of Choice (I used some of our Xinjiang in the sauce, then Za'atar on the eggs as they were finishing)

• Fresh herbs or microgreens to garnish

• Salt to taste

Instructions:

1. Start by chopping the onion, pepper, and garlic into a small dice

2. Preheat the oven to 400℉.

3. Add cooking oil or ghee to an oven safe skillet (cast iron works best) and heat, then add vegetables. Cook over medium heat, sprinkling with salt and stirring occasionally until veggies are softened and mostly cooked.

4. Pour tomato sauce into the pan over the veggies then sprinkle with salt and spice.

5. When sauce has begun to slightly bubble, crack 4 eggs on top of the sauce then place (carefully) into the oven.

6. Bake for 10-12 minutes if you want the egg yolks runny, and 15-20 for more well done eggs. Broil for a minute or two to brown if desired to crisp. 

7. Top with fresh herbs or micro greens.

8. Scoop into bowls or onto a plate. Serve with flatbread, tortillas, or your favorite bread.

Ras el Hanout Curry

Ras el Hanout Curry 

Serves 4

Ingredients:

• 2 lb Pork or beef, chopped in large bite size pieces

• 1 Whole onion, sliced

• 5 Fresh figs (dried will work if you cannot find fresh)

• 4 Cloves garlic, chopped

• 1/2 to 2 Tbsp Teeny Tiny Spice Ras el Hanout

• Salt to taste

• Optional: Drizzle of honey

 Instructions:

1. Heat olive oil in a large pot with a lid. 

2. Add garlic and onions and cook over medium heat until brown. 

3. Add meat, spice, and salt, then stir everything together cooking on med-high.

4. After meat is browned and covered in spice, pour in about a cup of water until part way up the meat.

5. Cover and cook for an hour on medium.

6. Slice figs and toss into your pot, drizzle with honey if desired, and stir.

7. Turn heat down and cover, cooking for an additional 30 minutes, or until ready to serve.