Stuffed Peppers with Chocolate Chili Mole

Stuffed Peppers with Chocolate Chili Mole

Serves 2

Ingredients:

For the stuffed peppers:

• 2 Large peppers (I used bell, but sweet or poblano will work too!)

• 2 C Cauliflower rice (cauliflower that has been shredded very fine in a food processor)

• 1 C Chopped chicken (cooked)

• 1 Tbs Tomato paste

• Salt and pepper

For the chocolate mole sauce:

• 1/3 C plus 2 Tbs Chicken broth

• 2 tsp Olive oil

• 1 1/2 tsp Chocolate Chili Teeny Tiny Spice

• 1/2-1 Tbs Cacao powder (unsweetened)

• 1 Tbs Tomato paste

• Pinch of salt

• Freshly ground black pepper

 Instructions:

1. Preheat oven to 350℉.

2. In a large skillet, combine cauliflower rice and chicken. Add a little water to the tablespoon of tomato paste to create a slightly thinner consistency and pour over the mix. Give the dish a quick pinch of salt and a few grinds of pepper, continue to mix until thoroughly  combined, add to a large bowl, and set aside.

3. Cut the top off your peppers, then stuff with the rice and chicken mixture.

4. Bake for 30-40 minutes, increasing heat to 400℉ if yours aren't cooking quickly enough.

5. While the peppers are baking, heat olive oil in a small saucepan, then add 1 1/2 tsp Chocolate Chili spice and stir well. Slowly add 1/3 cup of broth to the pan, stirring. Next stir in cacao powder (start with 1/2 tbsp then taste and add more if desired), tomato paste, then add salt and pepper. If the mixture is too thick or strong in flavor, slowly add broth until flavor mellows to your liking.

6. When peppers are soft and beginning to wilt and brown, remove from oven, drizzle with the mole sauce, and serve. 

Optional: Top with an avocado! 

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!

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.

Herb and Spice Sautéed Shrimp

Herb and Spice Sautéed Shrimp

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.

Asian Chicken Wings

Asian Chicken Wings

Ingredients

• 3 Lbs Chicken Wings
• 1/3 C Water
• 1/3 C Soy Sauce
• 1/3 C Saki
• 3 Tbsp Mirin
• 3 Tbsp Fish Sauce
• 4 Tbsp Brown Sugar
• 3 Tbsp Teeny Tiny Spice Co.  (Szechuan Spice or Penang Curry)     
• 2 Scallions, sliced ½” long
• 2 Scallions, sliced in thin rounds (for garnish)

Instructions

1. In a large sauté pan, brown the chicken wings.

2. Combine water, soy sauce, sake, mirin, fish sauce, spice and brown sugar in a bowl.

3. Pour the liquid mixture over the browned wings, cover and simmer for 10 minutes.

4. Uncover and cook down, stirring occasionally, until the liquid has turned into a thick glaze.

 5. Sprinkle with sesame seeds and scallions that you sliced into rounds.

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.

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.

Recado Rojo Mini Meatloafs

Recado Rojo Mini Meatloafs

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.

Shepherd Herb Pie (Cottage Pie)

Shepherd Herb Pie (Cottage Pie)

Ingredients

• 8 oz Ground beef

• 10 oz Butternut squash

• 5 oz (small) sweet potato/yam

• 1 Small onion

• 1/2 C Peas

• 4 oz Chopped carrots

• 1 Large mushroom cap, chopped (or several small)

• Teeny Tiny Shepherd Herb Mix

• 1 C Broth or stock (optional)

• 1-2 tsp Arrowroot or tapioca flour (optional)

• 1 tsp Ghee or Butter

Instructions:

1. Start by chopping squash and sweet potato into cubes and put in a large pot to boil. Bring to a boil, checking until soft. Preheat oven to 350℉ and grease a bread pan or small casserole dish. 

2. While squash and sweet potato are boiling, brown ground beef in a large skillet, dousing in 2-3 teaspoons of Shepherd Herb Mix. Boil some chopped carrots in a small pot and drain when they are soft. When done, place meat and carrots in a bowl and set aside. 

3. In the same skillet that you cooked meat in, add chopped mushroom and chopped onion. Sauté for a few minutes, then add half cup of broth. Cook down mushroom and onion, stirring regularly, as the broth evaporates. Sprinkle with salt and 2 teaspoon Shepherd Herb Mix. 

4. Add 1/2 cup of peas to the carrot/meat mixture. Add 1-2 tsp of arrowroot or tapioca flour to the leftover broth and pour over the skillet with mushroom and onion. This should begin to thicken like gravy. Add the meat/veggie bowl to the skillet and mix well. Continue to stir as liquid evaporates and thickens. When thick and not runny, pour this mixture into a grease bread loaf pan or small casserole dish. 

5. Drain squash/potatoes. add 1 tsp butter or ghee, a Tbs or two of milk, salt, and a sprinkle of Shepherd Herb Mix and blend until whipped, like mashed potato. 

6. Spread on top of the meat veggie mixture and bake for 20 minutes at 350℉.

7. Broil at 400-450℉ for another 10 minutes to crisp up edges and top.

*some liquid may boil up over potato, but it will brown and crisp up, making it extra delicious.

Spicy Italian Meat Sauce with Spaghetti Squash

Spicy Italian Meat Sauce with Spaghetti Squash

Ingredients:

Serves 2

•    1 small spaghetti squash
•    6 oz pork sausage
•    2 carrots
•   1/2 yellow onion
•    1 cup tomato sauce
•    2 tsp maple syrup or honey
•    fresh garlic
•    salt 
•   1 tbsp Teeny Tiny Spice Hot Italian Spice blend (or more to taste!)

 Instructions:

1. Chop the ends off spaghetti squash and bake at 350, for 30 minutes. When cool, carefully scrape with a fork into strands.

2. Chop carrots, and onion in a food processor and set aside. 

3. Brown sausage and chop into crumbles if not already broken down. 

4. Toss onion, carrot, salt, and garlic into the pan after browning sausage. Sauté until partially translucent. 

5. Pour in a cup of canned organic tomato sauce, then mix, adding in Spicy Italian and drizzling with maple syrup or honey (cuts through the tartness of tomato.)

6. Mix well then serve over squash. 

Tomato Braised Ras el Hanout Chicken

Tomato Braised Ras el Hanout Chicken

Ingredients:

• 2 Large boneless chicken breasts

• 1/2 Can of tomato paste

• 1 C water

• 2 Tbs Teeny Tiny Spice Company Ras El Hanout

• 1 Tbs Fresh garlic, chopped

• 2 tsp Ghee or butter

• 1 Small sliced onion

• Optional: Chopped dates, drizzle of honey

 Instructions:

1. Preheat oven to 300℉. 

2. Coat 2 chicken breasts with Ras El Hanout.

3. In a large dutch oven or other oven safe pot with lid, melt 2 teaspoons ghee or grassfed butter.

4. Add onion and cook for about 5 minutes. Add in chopped garlic and cook for about 2 minutes, stirring so as not to burn the garlic. 

5. Place 2 coated chicken breasts into the pot and cook on each side until beginning to brown, careful not to burn.

6. While chicken is cooking, mix half a small can of tomato paste with a cup of water and mix well.

7. When chicken has been seared, pour tomato sauce overtop. 

8. Cover and bake at 300℉ for an hour. Uncover, scoop more of the sauce from the pan on top of the chicken, add chopped dates and cook for another 20 mintues.

9. If sauce is thickening, add a little water, and turn down the heat, cooking for a final 30 minutes. Total cooking time should be about 2 hours. Chicken should easily shred with a fork or spoon. Drizzle 1 tsp honey over chicken before serving. 

10. Serve over rice, on tacos or in a salad.

Grilled Chicken Salad Sweet Potato Sliders

Grilled Chicken Salad Sweet Potato Sliders

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.

Pepper Turkey Burgers with a Smoked Harissa

Pepper Turkey Burgers with a Smoked Harissa

Ingredients:

• 16-20 oz Ground turkey

• 1 Red bell pepper

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

• 1 tsp Salt

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix, Hot Italian Seasoning

For the mayo:

• 4 Tbs Mayo (make your own here!)

• 1-2 tsp Teeny Tiny Spice Company Harissa

• 1-2 tsp Smoked paprika

Instructions:

1. Fire up the grill real hot!

2. Very finely chop the red pepper.

3. Mix turkey, red pepper, salt, and 1-2 Tbs Teeny Tiny Spice blend of choice in a large bowl.

4. Form beef into 4 or 5 patties.

5. Brush grill with cooking oil to prevent sticking.

6. Grill burgers until done through (Pan frying these will work just as well).

7. Meanwhile, mix mayo with Harissa and smoked paprika.

8. When burgers are all done, top your burger with the mayo, some sliced onion, and even a sprinkle of feta cheese.

Enjoy!

Paleo Falafel

Paleo Falafel

Ingredients

• 1/2 Head cauliflower, riced in food processor (chopped very fine)

• 1/4 C Minced carrots (food processed)

• 1 Tbs Chopped scallions

• 1/4 C Cassava Flour (or any wheat flour substitute)

• 1 egg

• 1-2 tsp Teeny Tiny Spice Za’atar

• 1-2 tsp salt

• 1/2 tsp garlic

Instructions

1. Steam your riced cauliflower in a covered pan until soft, then place it in a dish towel to wring out any excess water. Let it cool a bit first so as to not burn your hands.

2. Mix all ingredients in a bowl, making a dough.

3. Scoop out heaping tablespoons of the dough and roll into a ball in your hands, slightly flatten, and add a tiny bit of extra flour to the outsides before placing on a well greased sheet pan.

4. Bake for about 50 minutes to an hour at 350℉, flipping halfway.

5. Serve with some delicious hummus, tahini, yogurt dip, or your favorite dressing.

“Chipless” Nachos

“Chipless” Nachos

This recipe is fun to make and absolutely delicious! Instead of traditional chips, I used a yucca root, which is a tropical tuber, as my base.

Ingredients
For the “chips”:

• 1 Yucca root (about 9 inches long)

• 2 Tbs Olive oil

• 1 tsp salt

For the topping:

• 1 lb Ground meat

• 1 Tbs Tolucan Chorizo, Chocolate Chili, Yucatecan Recado Rojo, or Oaxacan Adobo Spice

• 1/3 C Crushed tomato or tomato sauce

• 1 tsp Salt

• 1/4 C Chopped onion

For the garnish:

• 1 Tbs Shredded cheese

• Cilantro

• Green Onion

• Avocado

Instructions:

1. Preheat oven to 400℉ and put a large pot of water on to boil.

2. Chop the ends off the yucca. Carefully peel the thick bark from the root, leaving a potato like veggie. Slice the yucca into desired chip thickness (about the thickness of a nickle). Try not to slice them to thin or they will burn easily.

3. Boil your chips for about 10 minutes.

4. Toss the drained chips in olive oil and salt, and lay on a well greased baking dish. Bake for 10 minutes or so on each side until chewy and slightly crispy.

5. While your chips are baking, sautée your onions in some olive oil or ghee on the stovetop, then add in the ground meat and spices. Combine well and cook through. Pour in some tomato sauce or chopped tomato and mix well, simmering until chips are finished.

6. Top your finished chips with your meat sauce, cheese, cilantro, green onion, and some fresh avocado.

Enjoy!

Shrimp with Bacon & Okra

Shrimp with Bacon & Okra

Serves 2-4

Ingredients:

• 2 Rashers bacon, chopped

• 2 C Okra, chopped

• 2 lbs shrimp

• 2 tsp Teeny Tiny Spice Cajun Spice

• 2 Handfuls of chopped red pepper

Instructions:

1.Heat a pan and add the bacon, Cook for 2 minutes.

2. Add okra and cook for 2 more minutes.

3. Add shrimp and spice, cook for 2 minutes.

4. Add red pepper and cook for 2 minutes. 

5. Enjoy!

Scallops with Slow Roasted Tomatoes

Scallops with Slow Roasted Tomatoes

Ingredients

• 2 lb Tomatoes

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

• 8 Large scallops

• 2 Tbs Butter

• Oil for roasting

• Salt to Taste

Suggested Teeny Tiny Spice blends: Yucatecan Recado Rojo, Oaxacan Adobo, Perfection Spice Rub

Instructions:

1. Slice tomatoes 1/2 inch thick. Sprinkle with some salt and pepper and slow roast in a single layer on an oiled sheet pan at 275ºF for 2 hours (or until they are wrinkly and starting to carmelise).

2. Remove tomatoes from oven and set aside.

3. Toss scallops with Teeny Tiny Spice blend to coat.

4. Sauté scallops in butter, 2 minutes on one side, flip and cook for 1 minute on the second side.

5. Finally, place slow roasted tomato goodness on a bed of greens, add scallops, drizzle with any butter from the pan. Enjoy!

Mango Harissa Stewed Chicken

Mango Harissa Stewed Chicken

Ingredients:

• 1 lb Chicken breast, diced

• 2 Small carrots

• 1 Mango

• Handful of small tomatoes

• 1 inch Piece of ginger root

• 1/2 C Water

• 1.5 tsp Teeny Tiny Spice Company Harissa

• 1 tsp Honey

• Dash of Salt

Instructions:

1. Preheat oven to 325℉.

2. Grate carrot and ginger and set aside.

3. Chop chicken into bite size pieces.

4. Peel the mango and blend in a blender or food processor with half a cup of water until Puréed. Add 1 1/2 - 2 tsp Harissa and blend again.

5. Pour a little olive oil or fat of choice into an oven safe pot with lid. Heat oil on stove and add the ginger and carrot. 

6. After a minute, add the chicken and let each piece cook for a minute, stirring around to get all sides seared. Add a dash of salt.

7. Pour the blended purée over the chicken and stir well to coat the chicken.

8. Cook for an hour at 325℉ and carefully remove. Halfway through the cooking, you can check to make sure your purée isn’t burning. If it is becoming too thick, you can add a little more water. 

9. Serve atop rice, riced cauliflower or veggies of choice. 

10. For another burst of flavor, add a sprinkle of cilantro.

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!