Beans and Greens Burger

Beans and Greens Burgers

Ingredients:

• 3 Cups Black beans, cooked

• 3 Eggs

• 2 Cups Cabbage, finely chopped

• 1 Cup Spinach greens, finely chopped

• Bunch of cilantro, finely chopped

• 1 Medium onion, finely chopped

• 6 Tbsp Almond flour (can sub flour of choice)

• 1-2 tsp Salt

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

• optional: Garlic

Suggested Teeny Tiny Spice blends: Oaxacan Adobo, Ethiopian Berberé, Tolucan Chorizo

 Instructions:

1. Begin by mashing the beans with a fork until mostly ground up. 

2. Using a food processor or grater, chop all veggies to an ultra fine size. 

3. Mix veggies and beans, then add eggs, stirring well. 

4. Add salt, spice, garlic, and then begin to add flour, a tablespoon at a time. Stop if the mixture becomes too thick and dry, you want it to stay somewhat moist but not overly wet.

5. Scoop with 1/3 cup and then patty with your hands. Lay each burger on a very well greased baking sheet or Silpat mat. 

6. Bake at 350 for 45-60 minutes, flipping carefully halfway. 

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. 

Seaside Spice Meatloaf

Seaside Spice Meatloaf

Ingredients:

• 1 lb Ground beef

• 3 Eggs

• 1 Red pepper, diced

• 1/2 Cup Raw onion, diced

• 2 Tbsp Teeny Tiny Spice Seaside Spice

• 2 Tbs Coconut flour

• 2 Tbs Tomato paste

• 1 -2 tsp Salt

For sauce:

• 2 Tbs Tomato paste

• 1 Tbs Honey

• 2 tsp Apple cider vinegar

• 1/2 tsp Teeny Tiny Spice Seaside Spice

 Instructions:

1. Preheat oven to 375℉.

2. Combine all of the meatloaf ingredients in a large bowl and form into a loaf in a greased bread pan. Bake for 35 minutes.

3. Combine sauce ingredients and brush on meatloaf for 5-15 minutes more of cooking. 

4. Let cool slightly, slice, and serve. 

Massaman Beef Curry

Massaman Beef Curry

Ingredients:

• 1lb Diced stew meat

• 1/4 C Orange juice

• 1/4 C Coconut cream

• 2 Tbs Teeny Tiny Spice Company Massaman Curry

• 2 tsp Coconut sugar

• 2 Carrots, sliced

• a handful of fingerling potatoes, sliced

• Salt to taste

• 1 tsp Ghee or oil

 Instructions:

1. Heat oil or ghee over medium heat. Add spice and cook for a moment, then add in diced beef, stirring to coat. 

2. After beef is beginning to brown, add orange juice, veggies and coconut milk and stir.

3. Cover and cook for 30 minutes on low/medium-low. 

4. Uncover for the sauce to thicken if needed.

Apple Chutney & Grilled Cheese

Apple Chutney & Grilled Cheese

Ingredients:

For the Chutney:

• ¼ C Brown sugar

• 1 C Red wine vinegar

• ½ Small onion, finely diced

• 2 tsp Ginger, finely chopped

• 1 tsp Teeny Tiny Spice Garam Masala

• ½ tsp Salt

• Zest of ¼ of a lemon

• 8 oz. Fresh apple, stems removed and cubed

For the grilled cheese:

• Bread of choice

• Cheese of choice

 Instructions:

1. In a saucepan, combine all of the ingredients except the apples.

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

3. Simmer until the liquid is reduced by 2/3, about 15 minutes.

4. Stir in the apples and continue simmering until the apples are soft and slightly broken down, and chutney is thick - about 15 more minutes. Chop as desired. 

5. Allow cooling.

To assemble the grilled cheese, butter the bread slightly on one side. On the un-buttered side, slather on a few teaspoons of chutney. Lay it butter side down into a greased skillet. Shred the cheese over the chutney and top with the other slice of bread, butter side up. Cook, until browned and crispy on both sides and cheese is melted.s

Four Spice Red Wine Braised Beef

Four Spice Red Wine Braised Beef 

Ingredients:

Serves 2-4

• 1 lb Beef stew meat

• 1/2 Bottle red wine

• 1-2 Cups Broth or water

• 2 Carrots (diced)

• 1/2 Onion (diced)

• 1 Tbsp Teeny Tiny Spice French Four Spice

• Garlic

• Salt

• Cooking fat/oil

 Instructions:

1. Preheat oven to 325℉. 

2. In a small food processor or using a knife, finely dice the carrot, garlic, and onion. 

3. Heat the cooking fat (about a tablespoon or two) in an oven-safe pot with lid (like a dutch oven.) 

4. Add the beef and cook to sear the sides. Sprinkle with salt and French Four Spice.

5. Remove meat from pan, add the diced veggies and garlic, then cook at medium-high until translucent and cooked down. 

6. Pour in half a bottle of red wine, a cup of broth or water, and using a wooden utensil, scrape up any bits that have stuck to the pan. 

7. Add meat back in, give another sprinkle of salt and additional French Four Spice if desired and cook in the oven for 3 hours. Halfway through, check the braise to see if it needs more liquid. 

8. After time is up, if liquid is too thin, bring it to a boil on the stove top to reduce and drizzle over the plate before serving. 

West African Curry Meatball Soup

West African Curry Meatball Soup

Serves 2 large bowls, 4 small

Ingredients:

For Meatballs:

• 1/2 Pound ground beef (pork or chicken will work too!)

• 1/2 Finely diced onion

• 2 Large Cloves of garlic

• 1 Egg

• 2 Tbs Coconut flour (or flour of choice)

• a handful of fresh basil

• 1/2 tsp Teeny Tiny Spice Company West African Curry

• 1/2 tsp salt

For Broth and Soup:

• 16 oz Broth

• 1 Sliced pepper (red, orange or yellow)

• 1 Zucchini, shredded into noodles or sliced

• 1/3 C Coconut milk (canned)

• 1-2 Tbs almond butter or peanut butter

• a pinch of Teeny Tiny Spice Company West African Curry

 Instructions:

1. Preheat oven to 450℉. 

2. In a hot pant, heat olive oil to cover the surface.

3. Toss in the onion, garlic and basil mix and sauté in the oil for a few minutes, then mix in the 1/2 tsp West African Curry.

4. When onions have softened and mixture has cooked down a bit, add the mixture to a bowl with the ground beef. salt, egg and coconut flour. Mix well. 

5. Scoop out with a tablespoon and roll into a tight meatball before placing onto a greased baking sheet. There should be enough for about 16 meatballs.

6. Bake these for 20 minutes or so, until done.

7. While meatballs are cooking, slice a pepper very finely, and prepare your zucchini (slice or zoodle)

8. Pour 16 oz (2 cups) of broth into a small/medium sized pot, add in your coconut milk, nut butter, and one pinch of West African Curry. 

9. If you have an immersion blender, stick it in and blend well. If not, before you heat the ingredients, add to a blender or food processor and mix until well combined, then put back in the pot over the stove.

10. As meatballs are finishing, add the peppers to the broth to soften them for a few minutes as the broth is heated.

11. When it's time to serve, place a handful of zucchini in a bowl, spoon peppers and broth over them and finish by placing meatballs on top. You can sprinkle the top with scallions, cilantro, and/or almonds for texture and a boost of flavor.

*If you prefer a thicker, nuttier base, use less broth and add more coconut milk and nut butter.

Thanksgiving in a Bowl

Thanksgiving in a Bowl

Ingredients:

• 1 lb Ground turkey breast or thighs

• 1 Delicata squash

• 1/4 C Dried cranberries

• 2 Tbs Chopped pecans

• 1-2 Tbs Tahini

• 1 Tbs Maple syrup or honey

• 1 Rib of celery (diced)

• 1 Small onion (diced)

• Cooking fat of choice

• 1 Tbsp + 1 tsp Teeny Tiny Spice Shepherd Herb Mix or Za'atar

 Instructions:

1. Preheat the oven to 450℉. 

2. Slice off the ends of the squash, slice in half, scoop out the seeds, and bake, skin on, until browning.

3. Meanwhile, in a skillet, sauté the diced celery and onion until soft, sprinkling with salt and herbs. Set aside. 

4. In a skillet, add a little cooking oil then add the ground turkey. Cook, chopping with a fork, sprinkling with a tablespoon of Shepherd Herb Mix and salt to taste.

5. When all components are finished cooking, layer a bowl with squash, add a scoop of the celery onion mix, then top with ground herbed turkey.

6. Finally, sprinkle cranberries and pecans atop and drizzle with tahini and honey/maple syrup to serve. 

Persian Beef and Eggplant with Creamy Cashew Sauce

Persian Beef and Eggplant with Creamy Cashew Sauce

Ingredients:

• 1 Eggplant, sliced into rounds

• 1/2 lb Ground beef

• 2/3 Cups Cashews or cashew piece

• 1 Tbs Butter or ghee

• 1/2 tsp Salt

• 1-2 tsp Teeny Tiny Spice Persian Adwiya

• Oil or ghee for cooking

• 1 Tbsp Raisins or currants

Optional:

• 1/4 tsp Garlic powder

• 1-2 tsp Nutritional yeast

 Instructions:

1. Add cashews to a glass, cover with water, and soak for one hour.

2. While cashews are soaking, cut a large eggplant into rounds, coat with oil or ghee, sprinkle with salt, then bake at 400℉ on each side until beginning to brown and soften, approx 30 minutes.

3. While cashews are close to finished soaking, preheat skillet and add oil or ghee. Add ground beef to the hot skillet and cook, chopping into a crumble. Add Persian Adwiya when halfway cooked. When close to done, turn off heat, and stir in raisins or currants. 

4. Drain water from cashews, add to a blender or food processor, add 1/2 tsp salt, nutritional yeast, garlic powder and 1/2 cup water. Blend until a thick liquid is formed. 

5. Pour this mixture into a clean skillet over low heat, then stir in 1 Tbs butter or ghee. Taste and add salt or additional seasoning to taste.

6. To plate, alternate layers of eggplant rounds with a layer of the beef mixture, then drizzle sauce over to finish.

Sweet and Spicy Penang Curry Beef

 Sweet and Spicy Penang Curry Beef

Ingredients:

• 2-3 Pound beef roast

• 1 Large onion

• 1 Bunch of large carrots

• 2 Large oranges

• 6 Cloves of garlic

• 1 Inch of fresh ginger

• 1 1/2 C Broth of choice

• 1/4 C Coconut Aminos (or soy sauce)

• 1/4 C maple syrup

• 2 Tbs Teeny Tiny Spice Penang Curry

• Salt to taste

• Oil for frying (Sesame oil or oil of choice)

 Instructions:

1. Begin by turning the oven on to 300℉. 

2. Chop the onion in half then slice it and set aside. 

3. Peel then roughly chop 6 cloves of garlic and set aside.

4. Cover the beef in a dusting of Penang Curry and salt while you heat your oil in a dutch oven or other oven safe pot with a lid.

5. When oil is hot, cook meat on each side until slightly seared, then remove from heat and place on a plate. Meanwhile, combine broth, aminos or soy sauce, maple syrup, and juice from one and a half oranges in a small bowl. 

6. Toss in garlic, ginger, and onions, and sauté in the oil until browning. Remove onion mixture from the oil and transfer to the plate with the meat.

7. Pour some of the liquid mix into the pan, carefully scraping up the pieces stuck to the bottom of the pan. 

8. Place the meat, onion, garlic, and ginger, back in the pot and pour in more liquid until it comes about halfway up the height of the beef roast. Reserve a couple cups of the liquid.

9. Cover and cook in the oven at 300-325℉ for 3 hours. 

10. Before serving, bring remaining liquid to a boil, adding juice from another half orange, and coconut or brown sugar. Reduce until sauce has thickened and serve over beef.

Autumn Salad (Thanksgiving Leftover Salad)

Autumn Salad (aka Thanksgiving Salad)

Serves 2

Ingredients:

• 3-4 Cups Arugula or greens of choice

• 6 oz Shredded chicken or turkey (leftovers?!)

• 1/2 C Diced sweet potato or butternut squash

• 1/2 C Mushrooms

• 1 Small onion

• 1/4 C Balsamic vinegar

• 2 Tbs Dried cranberries

• 2 Tbs Pumpkin seeds or nuts of choice

• 1 Tbs Honey

• Teeny Tiny Spice Shepherd Herb, Za'atar, or Montréal Seasoning

• 1 tsp Ghee or oil

 Instructions:

1. Preheat oven to 450℉.

2. Cover the sweet potato or squash with a little oil and salt then bake until browning and crisping up.

3. Meanwhile, on the stove top, add a little oil to a frying pan and sauté the mushrooms until softened.

4. Next add the onions until soft and golden, sprinkling with your spice blend of choice, cooking the mushrooms and onion until golden. 

5. In a large bowl, add arugula, shredded chicken or turkey, then top with the roasted squash/potato, onion, and mushrooms. 

6. Mix together and divide into two bowls.

7. In a small pot, add 2-5 Tbs balsamic vinegar and 1 Tbs honey and bring to a boil. Let this reduce until thick, then remove from heat. Drizzle over the two salads, then top with cranberries and nuts or seeds to finish. 

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.

Veggie Pumpkin Curry

Veggie Pumpkin Curry

Serves 2

Ingredients:

• 1 Can Chickpeas, drained of liquid

• 2 Handfuls spinach

• 2/3 C Coconut milk (canned)

• 1/3 C Pumpkin

• 1-2 tbsp Teeny Tiny Spice Vadavan, British Curry or Vindaloo

• Squeeze of lime

• Salt to taste

 Instructions:

1. Combine all ingredients in a large pan over low heat and mix well.

2. Cook for about 10-15 minutes until spinach is wilted and curry is thick and creamy.  

3. Before serving, squeeze a little lime juice over the mix to brighten the flavor and stir.

4. Serve atop rice, greens, or even in a flatbread wrap.

Maple Adobo Salmon

Maple Adobo Salmon

Ingredients:

• 2 Tbs Maple syrup

• 2 Tbs Lime juice (or lemon)

• 1 Tbs Oaxacan Adobo

• 1 lb Fresh salmon

 Instructions:

1. Mix maple syrup, lime juice, and spice. 

2. Pour over salmon; marinate for up to 24 hours. 

3. Pan-fry according to thickness (approx 5 minutes on each side).  

Xinjiang Breaded Chicken

Xinjiang Breaded Chicken

Serves 2

Ingredients:

• 1 large chicken breast, butterflied, pounded thin

• 1/4-1/2 C Cooking fat (ghee works great here!)

• 1/2 C Tapioca flour (a gluten free flour easily found at most supermarkets)

• 1 Egg

• 1/2 Tbs Teeny Tiny Spice Xinjiang Spice

• Salt

Instructions:

1. Start by cutting your chicken breast in half to create two thinner breasts. Sandwich between parchment paper and hammer with a meat cleaver to pound thin.  

2. Whisk 1 egg in a large bowl. 

3. In another large bowl, add tapioca flour, spice and salt.

4. Heat the ghee or fat in a skillet over medium heat.

5. When fat is heated through, dip the chicken pieces in the egg and let the excess run off. Coat both sides of each piece in the flour mixture before carefully placing in the frying pan.

6. Fry for about 5 minutes on each side until cooked through and starting to crisp.

How to Make the Perfect Buddha, Grain, or Protein Bowl

How to Make the Perfect Buddha, Grain, or Protein Bowl

Want to learn how to create a variety of delicious meals without a recipe? Cut down on your cooking time during a busy week? Have more variety in your meals with less cooking involved? Read on! 

BOWLS are all the rage these days in the health food world. A quick look at Pinterest or Instagram and you'll see all kinds of healthy bowls packed with veggies, grains, legumes, fruits. Some of the plant based bowls may be called a "Buddha bowl" while the protein ones might get named a "Power bowl," but the idea is similar. A variety of delicious foods, all in one bowl, with a sauce drizzled on top to tie it altogether  Sounds simple right? It absolutely is! I've found that making these bowls is a great way to keep variety in my diet without having to cook different meals for breakfast, lunch, and dinner, every week. Simply change up the ratio, or use a different sauce to give each serving a whole new flavor. 

• Step 1: Pick Your Protein: I like to keep a couple of different protein sources on hand for my bowls. A few of my favorites include a pound of ground chicken thighs, a pound of beef worth of meatballs, and 6-12 hard boiled eggs. For my ground chicken thighs, I like to cook them over medium heat with some soy sauce, our Penang Curry and a dash of fish sauce for a southeast Asian flare. My go to meatballs are simply beef, a little flour, some egg, and any Teeny Tiny Spice. And hard-boiled eggs can be made one day, peeled, and kept in the fridge all week long. I take about 30-40 minutes to make all three of these, then store in the fridge. 

• Step 2: Eat More Veggies: This is where you can get a TON of variety in your bowls. Head to the store or farmers market, grab all of your favorite vegetables, then decide which ones you'll roast and which you'll keep raw. Go ahead and wash and cut the veggies that you'll keep raw, and store them in the fridge ready to go. Having them prepped this way will cut time during meal making. For my raw veggies, I like to keep bell pepper strips, shredded carrots, jicama, green onion, and arugula or some other leafy green on hand. Next take the veggies you'll roast, and pair them up with a spice blend. I like to roast sweet potatoes, zucchini, broccoli, cauliflower, riced cauliflower, eggplant, carrots, cabbage, and onions, all in different Teeny Tiny Spice blends at about 400 degrees until softened and beginning to brown. Pack them up and store with the rest of your bowl ingredients for later. You can do several different kinds on one large baking sheet to maximize space and save time by doing so. 

• Step 3: Top THAT!: Time for some serious toppings. I like to make one or two sauces for my bowls each week. Two of my favorites are our Creamy Asian Cashew Sauce, and our Red Pepper Harissa. Alternatively, you can keep it extra simple and just combine some tahini (sesame seed butter) with lemon juice and drizzle on top before serving, or use your favorite salsa, salad dressing, or hot sauce. Another favorite topping of mine is avocado, and a variety of nuts, seeds, and dried fruit. 

• Put it All Together! Now that you have all of your elements prepped, you're ready to bowl! Grab a large bowl, and begin building with your leafy greens. Next add in your roasted veggies, your raw veggies, then your protein. Finally, drizzle with your sauce from Step 3, and add your favorite toppings. Play around to find what combinations your enjoy most! Try different ratios with each bowl, for example, one day you might want more roasted veggies and less crunch, while other days, the bowl might resemble more of a traditional salad. You can prep as few or as many elements for Steps 1, 2, and 3, as you like, but I typically think 5-12 will keep things interesting, yet not cost you too much time during your prep day. 

Check out our bowls! 
As you can see in the photo, we've got some arugula, roasted brussels sprouts, sautéed cauliflower rice covered in our British Curry, roasted broccoli dusted with our Perfection Spice, raw pepper slices, carrots, roasted asparagus, pickled onions, and a light tahini lemon sauce. 

To assemble this plant packed bowl, I first layered the arugula and cauliflower rice, topped it with broccoli, sprouts, peppers, carrots, onions, and asparagus before topping it with avocado, a few almonds, a few raisins, a sprinkle of our Za'atar and some seeds. I poured a little bit of coconut aminos (similar to soy sauce) into the avocado for another little flavor boost. 

Easy Beef Stew

Easy Beef Stew

Serves 4 (double for leftovers!)

Ingredients:

• 1 Lb beef stew meat, chopped into bite size pieces

• 1 Lb carrots, chopped

• 2 Potatoes, chopped into inch cubes

• 1-2 Tbs Flour (I used cassava flour. White flour will work fine too!)

• 1 Tbs Teeny Tiny Spice of choice. I used a mix of our Perfection Spice Rub and Montréal Seasoning. Shepherd Herb Mix would work great too!

• 1/2 Tbs Salt

• 4 C Broth

• Olive oil

 Instructions:

1. Toss beef in spices, salt and flour

2. Heat oil in a large soup pot. Brown meat in oil until seared on each side.

3. Pour in veggies, broth, and sprinkle in a little more salt. Stir and bring to a boil.

4. Turn to very low to simmer and let cook for 4 hours. 

5. Sprinkle in a tablespoon of flour, mixing well, to thicken up broth if desired. 

6. Serve and enjoy!  

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!

Turkey Tamale Casserole

Turkey Tamale Casserole

Serves 4

Ingredients:

Crust:

• 2 Cups Riced cauliflower (processed in a food processor or chopped until rice sized)

• 1/3 Cup Almond flour

• 2 Eggs

Topping:

• 1-2 C Chopped turkey

• 1/4-1/2 C Shredded cheese

• 1/4-1/2 C Broth

• 1 Tbs Butter or ghee

• 1 Tbs Teeny Tiny Spice Company Tolucan Chorizo

• Flour (white, or gluten free flour like Cassava)

Tomatillo Sauce:

• 3 Roasted tomatillo (roasted in the oven until blistered)

• 1 Avocado

• 3 Green onions

• 1 Handful of fresh cilantro

• 1 Tbs Olive oil

• 1 tsp Salt

• fresh Garlic

• Juice of 1 lime

Instructions:

1, For the Tomatillo Sauce, roast the tomatillo in a hot oven, turning every 5 minutes until blistering and wilting. Add to a food processor or blender with the rest of the sauce ingredients and blend until a thick sauce is formed. 

2. Combine almond flour, eggs, and cauliflower to form a thick dough. Flatten in greased pan, or on a sheet of parchment paper and bake at 350℉ for 30 minutes.

3. When crust is almost finished baking, add 1 Tbs ghee or butter to a frying pan, toss in 1 Tbs Tolucan Chorizo spice, then toss in chopped turkey. Cover with a little broth, move all turkey to one side of the pan, then add a sprinkle of flour to the broth, whisking to create a gravy. Sprinkle with a little salt, add more broth or gravy until you have a slightly thick sauce with your turkey. 

4. Add turkey and Chorizo gravy to the top of your almond flour/cauliflower crust, covering evenly, then top with 1/4-1/2 cup of shredded cheese. Bake until cheese has melted. 

5. Optional: Shave some angel hair cabbage to top the tomatillo sauce as a side to the casserole or scoop it directly on the casserole for a bright citrus punch. 

6. Serve with some fresh cilantro, tomato, diced onion, or your choice of toppings.  

Thanksgiving Casserole

Thanksgiving Casserole

Serves 6

Ingredients:

• 2 Turkey breast cutlets

• 1 C Delicata squash

• 1 C Butternut squash

• 1/2 Cup Chopped celery

• 1 Diced onion

• 1 Diced sweet potato

• 2 Tbsp Teeny Tiny Spice Shepherd Herb Mix

• 3 eggs

• 1/3 Cup Almond flour

• 1 Tbsp ghee or butter

• Olive oil for cooking

• Salt and Pepper to taste

• Optional: Fresh rosemary and sage

 Instructions:

1. Preheat oven to 400℉. Peel squash, then dice. In a large bowl, combine all chopped veggies, coat in olive oil, fresh herbs (optional), and 1 Tbsp Shepherd Herb Mix.

2. Bake at 400℉ for about 15 minutes.

3. Meanwhile, chop turkey into bite size pieces, toss in additional Shepherd Herb Mix, and cook in oil over med-high heat until cooked through. 

4. When veggies have finished cooking and turkey is done, add both, and pour into a greased casserole dish.

5. In a separate bowl, combine almond flour, eggs, and melted ghee or butter, then pour over veggie turkey mixture evenly to cover. 

6. Bake at 400℉ for about 20-25 minutes until the "crust" has cooked through and begins to brown. 

7. Remove and enjoy!