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.

Spice Rubbed Chicken

Spice Rubbed Chicken

Ingredients:

• 1 Lb Boneless, skinless chicken breast

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

• 1 Tbsp Oive oil

• Salt and pepper to taste

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, Montréal Seasoning, Oaxacan Adobo

Instructions:

1. Cut chicken breast into 1 inch chunks.

2. Toss with spice.

For baking:

1. Preheat oven to 350° F.

2. Lightly oil the bottom of a baking pan.

3. Bake for 25-30 minutes, covered.

4. Add salt and pepper to taste.

To sauté:

1. Add 1 Tbs olive oil to a sauté pan.

2. Add spiced chicken to pan and sauté until chicken is cooked through, stirring frequently.

3. Add Salt and pepper to taste.

For the grill:

1. Leave chicken breasts whole and coat evenly with spices.

2. Brush a thin coat of olive oil on a hot grill.

3. Place chicken breasts on grill and cook about 7 minutes on each side.

4. Add salt and pepper to taste.

Herb and Spice Pork Chops

Herb and Spice Pork Chops

Ingredients:

• 4 Pork chops

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

• 3 Tbs Butter

• ½ C White wine

• Salt and pepper to taste

Suggested Teeny Tiny Spice blends: Szechuan Spice, Penang Curry, Xinjiang Spice

Instructions:

1. Generously rub spice on pork chops with a sprinkle of salt and allow to sit while a heavy skillet comes to medium heat.

2. Sear the chops in the skillet with 1 Tb of the butter, 2 minutes per side for each ½ inch of chop thickness. Cover the pan while searing the second side.

3. Remove the chops and cover to keep warm while making the pan sauce.

4. De-glaze the pan with white wine, reduce volume by half and whisk in remaining 2 Tb of butter.

5. Transfer chops to serving plate, pour sauce over top, adjust seasoning and serve.

Yogurt Marinated Grilled Chicken

Yogurt Marinated Grilled Chicken

Ingredients

• 2 Boneless, skinless chicken breast

• ½ C Plain yogurt

• Juice of ½ Lemon

• 2 Tbsp Teeny Tiny Spice Company blend of choice

• 2 Cloves Garlic, crushed Salt to taste

Instructions

1. In a bowl, mix together the yogurt, garlic, lemon juice, spice and honey. Make 3 evenly-spaced diagonal slits across each of the chicken breasts, being careful not to cut all the way through.

2. Pour a thin coat of marinade on the bottom of a baking pan, place each chicken breast in thebottom of the pan and pour the rest of the marinade over them. Push marinade into the slits in the chicken.

3. Cover and place in refrigerator for 1 hour to overnight.

4. Remove chicken breasts from pan and place on a hot grill; brush remaining marinade over the top of each piece while cooking.

5. Cook for about 7 minutes on each side or until cooked through. Add salt to taste if desired.

Tandoori Chicken

Tandoori Chicken

Full fat yogurt coats the meat well, creating a sort of paste for the marinade. You do not need a traditional tandoor pot/oven to achieve an authentic tasting tandoori chicken. The tandoor’s searing effect can be mimicked by placing the chicken on a grill or very hot griddle for a couple of minutes after removing it from the oven. Or you can just serve it straight out of the oven.  Either way, it is a delicious dish. Serve over rice or with a side of roasted potatoes.

Ingredients:

• 4 Whole chicken legs, skin on or off

• Juice of 1 whole lemon

• 2-3 Tbs Teeny Tiny Spice CompanyTandoori Masala

• 4 Tbsp whole milk, organic plain yogurt

• 1 Lg Onion, sliced

 Instructions:

1. Cut three deep diagonal slits on each side of each chicken leg.

2. Combine the lemon juice with the Tandoori Masala blend and rub well on each leg, making sure to push the mixture into each slit.

3. Place spiced legs in a bowl and toss with the yogurt to coat.

4. Cover and marinate in the refrigerator for 2-12 hours, or go straight to cooking.

5. Place the chicken on a bed of sliced onion in a baking pan.

6. Bake in preheated 450℉ oven for 35-45 minutes, or until golden brown and the juice runs clear when you prick the meatiest part of the leg.

7. Serve dressed with the cooked onions.

Shepherd Herb Pesto Chicken

Shepherd Herb Pesto Chicken

Super fast, super simple and super delicious!

Ingredients:

• 2 Tbsp Olive oil

• 1 Lb Chicken breast, cubed

• 2-3 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix

• 1/3 C White wine

• 1-2 oz Parmesan or romano cheese, grated

• 1/2 Sweet red pepper, chopped fine

 Instructions:

1. In a pan over medium-low heat, gently cook the chicken in the olive oil, stirring occasionally.

2. When the chicken has been cooked so that all surfaces are no longer pink (about 5 minutes), add the wine and Shepherd Herb Mix.

3. Cover and simmer for 7 minutes.

4. Remove cover and stir in the cheese and sweet red pepper.

5. Serve by itself or over pasta, hot or cold.

Asian Spiced Pork Chops

Asian Spiced Pork Chops

Ingredients:

• 6 Pork Chops

• 2 Tbs Teeny Tiny Spice Company Szechuan Spice

• ½ C Soy sauce or coconut aminos

• ½ C Sake

• ¼ C Apple cider vinegar

• 1 Tbs Maple syrup

• 1 Clove garlic, crushed

Instructions:

1. In a small bowl, mix the soy sauce, sake, apple cider vinegar, maple syrup, crushed garlic and Szechuan Spice together.

2. Lay the pork chops next to each other in a shallow pan and pour the marinade over them to cover.

3. Refrigerate for 2 hours to overnight.

4. On a very hot grill, cook the pork chops 2 minutes each side per ½ inch of thickness. Close the grill top for cooking the second side.

5. Let pork chops rest for 5-10 minutes before serving

Lemony Pasta

Lemony Pasta

Ingredients:

• 1 lb Spaghetti

• ¼ C Extra virgin olive oil

• 1 Shallot

• ¼ C Heavy cream

• 2 tsp Lemon zest

• ¼ C Lemon juice

• 1 oz Finely grated parmesan cheese

• 2 Tbs Fresh basil leaves, shredded

• 2 Tbs Teeny Tiny Spice Company Persian Adwiya

• Salt & pepper

Instructions:

1. In a large pot, bring 4 quarts of water to a boil.

2. Add 1 Tbs salt & pasta.

3. Cook, stirring frequently, until al dente.

4. Reserve 1¾ C of the cooking water, drain the pasta in a colander and set aside.

5. Heat 1 Tbs oil in the now empty pot.

6. Add shallot and ½ tsp salt.  Cook until shallot is softened, about 2 min.

7. Whisk 1½ C reserved pasta water & cream into pot; bring to a simmer & cook for 2 min.

 8. Remove the pot from heat, add in pasta & stir until coated.

9. Stir in the remaining 3 Tbs of oil, lemon zest, lemon juice, cheese, Persian Adwiya & ½ tsp pepper.

10. Cover & let the pasta stand 2 minutes, tossing frequently.

11. Stir in the basil.

12. Adjust seasoning if needed & sprinkle with cheese if desired.

Spicy Burgers

Spicy Burgers

Ingredients:

• 1 Lb Ground beef, lamb, turkey, chicken or bison

• 2 Tbsp Teeny Tiny Spice Company Perfection Spice Rub, Montréal Seasoning, Shepherd Herb Mix or any of our other blends!

• Toppings: Lettuce, tomato, sautéed mushrooms, red or white onion, cheese of choice

Instructions:

1. Mix Perfection Spice Rub or blend of choice with ground meat until well combined.

2. Form into patties.

3. Add additional spice to each side of each burger (This will form a nice crust on each burger so juices will be sealed in).

4. Place on hot grill or griddle or pan and cook to your liking.

5. Add whatever toppings you like and eat.

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.

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.

Marinated & Grilled Steak

Marinated & Grilled Steak

Ingredients:

• 3-4 Rib eye steaks

• 1 Tbs Olive oil

• 3 Tbs Dijon mustard

• 1 Tbs Maple syrup

• ¼ tsp Salt

• 1 tsp Lime juice

• 2 Tbs Teeny Tiny Spice Oaxacan Adobo, Perfection Spice Rub, Montréal Seasoning, Jamaican Jerk or any of our other spice blends!

Instructions:

1. In a small bowl, mix together the olive oil, mustard, maple syrup, salt, lime juice and Oaxacan Adobo (or blend of choice).

2. Using a brush or spoon, coat each side of each steak well with the marinade, cover and refrigerate for 2 hours to overnight.

3. On a very hot grill, cook the steaks (for medium rare) 2 minutes on each side per 1/2” of thickness. Close the grill when cooking the second side.

4. Let steaks rest 5-10 minutes before serving.

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.

Pulled Pork

Pulled Pork

Ingredients:

• 5 Lb Pork shoulder

• 1 Lg Onion, sliced

• 4 Tbs Teeny Tiny Spice Jamaican Jerk

• 28 oz. Crushed tomatoes

• 2 Tbs Maple syrup

• ¼ C Lime juice

 Instructions:

1. Preheat oven to 350°F.

2. Place pork shoulder in an oven-proof pot over medium heat with the fat side down.

3. Cook on stove-top for 10 minutes, allowing the fat to render off.

4. Remove meat from the pan.

5. Add sliced onion into the pan and allow it to cook for 5 minutes, stirring frequently.

6. Stir in the Jamaican Jerk spice, tomatoes, maple syrup and lime juice.

7. Place the pork shoulder back into the mixture and add additional water until the meat is covered.

8. Cover the pot and place in oven. Cook for about 5 hours.

9. Remove pork shoulder from broth.

10. Take meat off the bone and shred.

11. Add the meat back to the sauce and cook on stove top to reduce liquid if it is too runny.

Serve on a toasted bun as a sandwich or with a side of mashed potatoes or coleslaw.

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.

Coconut Milk Curry

Coconut Milk Curry

This dish could have been found on the menu of London’s Oriental Club in the 1850’s. Easy to prepare, this spicy comfort food can be served alone or over rice as the focus of a meal.

 Ingredients:

• 1 1/2 lbs Chicken breast cut into chunks or firm tofu, cubed

• 2 Tbs Olive oil

• 1 lg Onion

• 15 oz Coconut milk

• 3 Tbsp Teeny Tiny Spice blend of choice

• 1 Tbs Apple Cider vinegar

• 1/2 tsp Salt

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

 Instructions:

1. In a heavy skillet over medium heat, lightly brown the chopped onions in oil.

2. Add the chicken or tofu and stir to brown.

3. Stir in the salt and spice.

4. Add the coconut milk and vinegar.

5. Cover and gently simmer for 30 minutes.

6. Before serving, reduce the sauce to your desired thickness and season with additional salt if needed.

Chicken Kebabs

Chicken Kebabs

Ingredients":

• 1 Lb Boneless, skinless chicken breast

• 2 Tbs Olive oil

• 2 Tbs Teeny Tiny Spice Company Cajun Spice

• 1 Tbs Fresh lime juice

• 1 Red bell pepper

• 1 Onion

• Cherry tomatoes

• Salt To taste

Instructions:

1. Cut chicken into 1 inch chunks and place in a small bowl.

2. Add Cajun Spice and toss to coat well.

3. In a separate small bowl, combine olive oil, lime juice and a pinch of salt to create marinade.

4. Pour marinade over chicken, mix well and refrigerate 1 hour to overnight.

5. Heat grill.

6. Slice pepper into 1 inch square pieces and same with onion.

7. Thread each skewer with alternating pieces of onion, pepper, chicken and tomato.

8. Place on hot grill and cook about 7 minutes on each side or until done.

Fish Tacos

Fish Tacos

Ingredients:

• 1 Lb White, skinless flaky fish such as cod or halibut

• 1-2 Tbs Butter or olive oil

• 6 Flour tortillas

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

• ¼ Lime

• ¼ C Chopped fresh cilantro leaves

Suggested Teeny Tiny Spice Blends: Tolucan Chorizo, Oaxacan Adobo, Yucatecan Recado Rojo

Toppings:

• Shredded cheese such as Monterey Jack

• Sour cream

• Shredded lettuce

• Chopped tomato

• Thinly sliced red or white onion

Instructions:

1. Generously coat each side of your fish with spice blend of choice.

2. On medium heat, add oil or butter to the pan, cook fish 45 seconds on the first side, 30 seconds on the second side.

3. Remove fish from pan, let sit 5 minutes, then flake with a fork.

4. Place tortillas on grill and heat for 20 seconds or heat in oven to warm.

5. Divide the fish among the tortillas, splash with a squeeze of lime, sprinkle with cilantro, top with garnishes and enjoy.

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!