Chickpea Flour Pancakes with onion and Roasted Tomatoes

Chickpea Flour Pancakes with Onion and Roasted Tomatoes

Ingredients:

• 2 C Cherry tomatoes, cut in half

• 2 Large Onions, thinly sliced

• ½ C Olive oil

• 2 Tbs Fresh thyme leaves

• ½ tsp white balsamic vinegar

• 2 tsp Teeny Tiny Spice Company Za’atar

• 1 ¾ C Chickpea flour

• 2 C Water

• 2 Egg whites

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 275°F

2. Toss the tomato halves in some olive oil, salt and pepper and lay on a baking sheet face up. Roast for 25 minutes.

3. While tomatoes are roasting, sauté the sliced onions, Za’atar and thyme leaves in 4 Tbs olive oil and add a good sprinkling of slat and pepper. Cook until the onions are soft and golden brown, about 25 minutes.

4. Remove from the heat and stir in the ½ tsp white balsamic vinegar.

5. Combine the chickpea flour, water, 1 1/2 Tbs olive oil and another sprinkling of salt and pepper and whisk until you have a smooth batter. Whisk the egg whites to soft peaks and fold them into the batter.

6. Heat the oven to 325°F. Place parchment paper on two baking sheets and brush each one with a light coating of olive oil.

7. Take a small frying pan (I used a small cast iron skillet) and heat it for a minute or two on high heat. Reduce the heat to medium high and then add just enough olive oil to thinly coat the bottom of the pan. Pour in enough batter to make a pancake. Cook for about two minutes until you see bubbles forming on the top, then gently ease a spatula under the pancake and flip. Cook for 1 more minute and place on the prepared baking sheet. Repeat until all of the pancakes are made.

8. Slide the baking sheets with the pancakes into the oven and bake for 5 minutes.  Remove from oven, spread the onions over each pancake and top generously with the tomatoes. Serve immediately.  

Mixed Greens with Persian Lemon Yogurt Dressing

Mixed Greens with Persian Lemon Yogurt Dressing

Ingredients:

For the salad:

·      Mixed baby greens

·      Red onion, sliced

·      A handful of fresh cranberries, thinly sliced

·      Sliced or crumbled chèvre

·      Optional: Candied nuts

For the dressing:

• ¼ C Greek yogurt

• 1 Tbs freshly squeezed Meyer lemon

• 3 Tbs Olive oil (or more to thin)

• ½ tsp raw honey

• ½ tsp Teeny Tiny Spice Company Persian Adwiya

• ½ tsp salt

Instructions:

1. In a bowl, assemble your salad.

2. Combine all dressing ingredients. Adjust the oil amount to desired consistency.

3. Drizzle dressing over salad and enjoy.

Braised Beef Shanks

Braised Beef Shanks

Ingredients:

• 2 Lb Beef shanks

• 1 ½ C Red wine

• 1 C Chicken broth

• Zest of an orange

• 6 Anchovies (or sardines)

• 2 Whole cloves

• 5 Peppercorns

• 1 tsp Teeny Tiny Spice Company French Four Spice

• 1 tsp Salt

• 1 Each of carrot, leek, celery stalk, onion, and tomato, all chopped (I used a Tbs of tomato paste instead because I can’t stand tomatoes out of season).

Instructions:

1. In a Dutch oven, brown both sides of shanks in butter or fat.

2. Deglaze pan with chicken broth and red wine.

3. Add in all remaining ingredients, bring to a simmer over medium heat and then turn to a low simmer.

4. Put a circle of parchment paper over stew and cover with a lid. Braise for 3-4 hours or until fork tender.

5. Add salt and pepper to taste.

Spiced Buttery Chicken Thighs

Spiced Buttery Chicken Thighs

Ingredients:

• 8 Chicken thighs (Boneless or bone-n but skins removed)

• 1 Stick of butter

• Teeny Tiny Spice Company Jamaican Jerk or blend of choice (Virtually any of our blends are delicious in this recipe)

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 315°F.

2. Lay the chicken thighs in a baking dish and sprinkle with salt and pepper and enough spice to coat each side.

3. Cut slices of the stick of butter and spread them out over the top of the chicken pieces.

4. Cover and bake for 2 ½ hours.

5. Serve.

Five Spice Oven Roasted Ribs

Five Spice Oven Roasted Ribs

Adapted from this The Kitchn recipe

Ingredients:

• 2 lb Pork spare ribs

• 2 Tbs Coconut aminos or soy sauce

• 2 Tbs Brown sugar or coconut sugar

• 1 Tbs Sesame oil (Olive oil would be fine too)

• 1 Tbs Teeny Tiny Spice Chinese Five Spice

• 1/2 Tbs Mustard

• Salt

Instructions:

1. Combine oil, aminos/soy sauce, and mustard in a small dish and mix well. 

2. Combine a pinch of salt, the Chinese Five Spice and sugar in a separate dish. 

3. Preheat oven to high broil.

4. Cover a large baking sheet with foil, then lay a wire rack over it so air can circulate around the ribs while cooking. 

5. Lay ribs on top of wire and brush with the liquid mixture. 

6. Cover both sides in the spice/sugar mix. 

7. Broil for 4 minutes until sugar is bubbling.

8. Turn off broil, lower the ribs to the bottom or middle rack, then cook for 1 hour and 30 minutes at 300℉.

​​​​​​​9. Wrap the ribs with foil and cook for another hour before serving.

Persian Pomegranate Braised Beef

Persian Pomegranate Braised Beef

Ingredients:

• 2-3 lb Beef roast

• 2-3 Tbsp Teeny Tiny Spice Persian Adwiya

• Salt to taste

• 2-3 C pomegranate juice or berry juice

• Carrots

• Onion

• 5 Cloves garlic

• 1-2 Tbs Ghee or olive oil

• Optional: Honey
  

​ Instructions:

1. Preheat oven to 325℉.

2. Pat down beef roast with spice mix and salt. Finely chop garlic and slice the onion.

3. Heat oil or ghee in a dutch oven (or oven safe pot with lid) until very hot, then add beef. Sear on all sides for a minute or two.

4. Remove meat from pan, reduce heat and add garlic and onion. Sauté until soft.

5. After a few minutes, add 1-2 Cups of the juice and de-glaze pan. 

6. Add meat back in, cover with onion, then cook with the lid on in the oven for 2-3 hours. Add carrots or vegetables of choice in the pot for the last 30-45 minutes. 

7. Remove from oven then reduce the juices from the roast in a skillet with a drizzle of honey until thickened. Add more Persian spice if desired. Pour over sliced meat and serve.  

8. Optional: top with nuts or pomegranate seeds for more texture

Penang Curry Chicken with Citrus and Ginger

Penang Curry Chicken with Citrus and Ginger

Ingredients:

• 1-2 lbs Chicken thighs, diced into small pieces

• 1/3 C Coconut aminos or soy sauce (use less if using soy, as aminos have a much more mild flavor)

• 1 - 1.5 Tbsp Teeny Tiny Spice Penang Curry 

• 1 Tbs Rice vinegar

• 2 tsp Fish sauce

• 2-3 tsp Lime juice or juice from 1/2 an orange

• 1 1/2 tsp Ground ginger powder or minced fresh ginger

• 3 cloves garlic, finely minced

• Sprinkle of Sea salt

 Instructions:

1. Combine all ingredients in a large bowl and add the chicken. Marinate for an hour or two.

2. Add your favorite cooking fat to your skillet, bringing it to medium high heat, then add chicken and any remaining sauce from your marinade. 

3. Simmer the chicken, stirring and flipping the pieces regularly until most of the sauce has cooked and chicken begins to brown.

4. Cook until sauce has thickened, then serve. I like to top mine with some chopped nuts and fresh herbs.

Baked Chicken Thighs with Pomegranate Seeds

Baked Chicken Thighs with Pomegranate Seeds

Ingredients:

• 4-6 Boneless chicken thighs

• 2-3 Tbsp Teeny Tiny Spice Company Za’atar

• Seeds from ½ of a fresh pomegranate

• Salt and pepper

Directions:

1. Coat both sides of the chicken thighs with Za’atar and a bit of salt and pepper.

2. Spread pieces on a baking sheet and place into a 350º oven for 30 minutes.

3. After 30 minutes, change to a low broil for 5 minutes.

4. Remove from oven, sprinkle the pomegranate seeds over the chicken and serve with a side of sweet potato mash or steamed vegetables.

5. Enjoy.

Dairy Free Creamy Broccoli Soup

Dairy Free Creamy Broccoli Soup

Ingredients:

• 1 Crown of broccoli

• 1 Head cauliflower

• 3 C Chicken broth

• 1 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix or blend of choice

• 1 Tbs Olive oil plus more for roasting

• Salt and pepper to taste

• Granulated or powdered garlic (to taste, optional)

Instructions:

1. Begin by roasting the cauliflower and broccoli, chopped, with a little bit of oil for 30-40 minutes at 425℉.

2. Add about three cups of the roasted cauliflower, a handful of the broccoli, 1 Tbs oil and the garlic and spice to a blender. Set the remaining broccoli and cauliflower aside. Pour in 2 cups of the chicken broth and blend until creamy.

3. Pour the soup into a pot and add in the broccoli and cauliflower that you had set aside.

4. Blend the remaining cup of broth in the blender to get any remaining soup that is left on the sides. Pour this broth into the pot to thin the thick mixture.

5. Add salt and pepper to taste.

6. Serve warm with croutons, bacon bits, or your favorite soup topping for some crunch. 

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 Company Shepherd Herb Mix or Za'atar

 Instructions:

1. Slice off the ends off the squash, slice in half and scoop out the seeds. Bake, skin on, until browning in 450℉ oven. 

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

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

4. 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.

5. Finally, sprinkle cranberries and pecans and drizzle with tahini and honey/maple to serve. 

Curried Pumpkin Soup

 

Curried Pumpkin Soup

Ingredients:

• 1 Pumpkin (Sugar pumpkin or small baking pumpkin. You could also use a butternut squash)

• 1/2 or 1 Whole sweet apple (Use a green apple for a less sweet and tart soup)

• Half an onion (Yellow or white)

• 2 C broth

• 1/4 Cup full fat coconut milk

• 2 Cloves garlic, minced

• 1 Tbs cooking fat/oil

• 1 tsp salt

• 1 Tbsp Teeny Tiny Spice Company Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake with skin on until softened at 450℉. 

2. Carefully remove the skin.

3. Add flesh to your blender.

4. Heat oil in a large skillet then toss in garlic. Once aromatic, toss in apples, salt, and Massaman Curry. 

5. Cook until onions are softened then transfer everything to the blender. 

6. Deglaze the pan with a bit of the broth and pour contents into the blender.

7. Add broth and coconut milk to the blender.

8. Blend ingredients until creamy and thoroughly combined. Adjust spice and salt as needed. 

9. Heat to serve. 

Apple and Spiced Pecan Salad

Apple and Spiced Pecan Salad

Ingredients:

• 2-4 Strips Bacon

• 2-4 Cups Mixed greens

• 1 Small Apple

• 2 Tbs Chopped Pecans

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

• 1 tsp Honey

Suggested Teeny Tiny Spice blends: Harissa, WhoopAss, Jamaican Jerk

For the dressing:

• 1 Tbs Apple cider vinegar

• 1 Tbs Balsamic vinegar

• 1 Tbs Olive oil

• 1 tsp Dijon mustard

• 1 tsp Honey

 Instructions:

1. Fry bacon and set aside to cool.

2. In the bacon grease, fry thin sliced apples for about 30 seconds on each side and set aside.

3. Add chopped pecans to the grease and simmer, shaking in some spice and a teaspoon of honey to coat (add a pinch of salt here too!). Let cook on medium for about a minute then scoop out with a fork.

4. You can finish the bacon in the honey spice grease to add a little extra flavor.

5. Combine all ingredients for the dressing in a small container.

6. Mix all ingredients together and drizzle with dressing to serve. 

Italian Sausage and Peppers​​​​​​​

 

Italian Sausage and Peppers

Ingredients:

• 1 lb Pork or beef sausage link, or links

• 3 Peppers (red, yellow, orange, green bell)

• 2 Large onions

• 1 28 oz Can (or close to 28 oz can) crushed tomatoes, no salt added

• 2 Tbsp Teeny Tiny Spice Hot Italian Spice

• 1/2 tsp salt

• 2 Cloves of garlic

• Cooking oil or fat of choice

Instructions:

1. Begin by preparing the sausage, cooking it through.

2. Slice the peppers and onion into long strips, mince the garlic, then heat some oil in a large pot.

3. Add garlic, onion and peppers and cook over medium, stirring regularly until mostly softened.

4. Add the crushed tomato, spice and salt. Taste and adjust seasoning as necessary.

5. Add sausage links and serve. 

Tomato Tart

Tomato Tart

Ingredients: 

To make the crust:

• ½ C Coconut flour

• 1 Clove finely chopped garlic

• 1 tsp Teeny Tiny Spice Company Hot Italian Seasoning

• ¼ tsp salt

• 1/3 Cup melted coconut oil or melted butter

• 2 eggs

 
Toppings:

• 1-2 Tomatoes, sliced

• 2 Tbs Mayo blended with 1 clove of chopped garlic OR 2 Tbs pesto

• A few leaves of chopped basil or other fresh herbs

• Freshly grated parmesan

Instructions:
1. Preheat oven to 350℉. Combine dry ingredients in one bowl, wet in another and then mix together to form a ball of dough.

2. On a baking sheet, roll out the dough ball in between 2 pieces of parchment paper.

3. Peel off the top layer of parchment and bake crust for 10 minutes.

4. Let crust cool for 5 minutes, then spread the pesto or mayo evenly on crust.

5. Add sliced tomatoes and chopped basil  (Pat tomatoes with paper towel to soak up some of the liquid before laying them on crust.)

6. Grate some fresh parmesan over top.

7. Bake for 25 minutes.

8. Remove from oven and sprinkle on more chopped basil to finish.

Chinese Five Spice Steak Strips

Chinese Five Spice Steak Strips

Ingredients:

• 1 to 1.5 lb Thin steak, sliced into strips

• 3-4 Tbs Coconut aminos or soy sauce

• 2 tsp Teeny Tiny Spice Chinese Five Spice

• 1 Tbs + 1 tsp honey

• 1 Tbs Apple cider vinegar

• 1 tsp Salt

• 1 tsp Garlic, minced

• 1 tsp Chili paste (optional)

Instructions:

1. Add steak slices to a Ziploc bag or large storage container with lid. 

2.  Add all ingredients minus 1 tsp of honey, and stir to coat. 

3.  Zip or put the lid on the container and shake well.  Marinate for a few hours in the fridge.

4. When ready to cook, add 1-2 tsp ghee or cooking oil to a pan (cast iron if possible) then add the steak strips when hot. 

5. Cook until steak is cooked through. You can add remaining marinade/spice while cooking. As liquid thickens and steak finishes cooking, turn up the heat to high and get some nice browning on the steak. Add a drizzle of honey and one splash of coconut aminos or soy sauce to finish.  

6. Serve atop rice or sauteed vegetables. 

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. 

Seaside Salmon Cakes

Seaside Salmon Cakes

Ingredients:

• 2 Cans of wild salmon

• 1-2 tsp Sesame oil

• 1/2 Cup flour (I used tapioca flour, a great gluten-free option)

• 1 Egg

• 1/2 Onion

• 1 Green bell pepper

• 1-2 Tbsp Teeny Tiny Spice Seaside Spice

• 1 tsp salt

• Pinch of garlic granules if desired

Instructions:

1. Begin by chopping onion and pepper in a food processor.

2. Heat 1-2 teaspoons of sesame oil in a cast iron skillet. 

3. Mix salmon, onion, pepper, salt, spice, garlic, and the egg in a bowl. Slowly add flour, a tablespoon at a time until no long super wet and holds when put into a patty.

4. Make a patty using about 2 Tbsp worth of the mix, forming in your hands, and then place carefully in the hot oil. 

5. Continue with the rest of the mixture, adding to the oil (you may need to do 2-3 batches).

6. Fry on medium high for about 2-3 minutes then check to see if ready to flip. Flip when turning golden brown, and fry to desired doneness on the other side. You can slightly press with a spatula after the first flip.

7. Serve with your favorite sauce, or add to a salad and enjoy.

Vampire Slayer Burger Bowl

Vampire Slayer Burger Bowl

Ingredients:

• 1 lb Grass fed beef (for 4 burgers)

• 4 Cloves of garlic

• 1/4 Cup chopped leeks, green onions, ramps

• 2 Sweet potatoes, diced

• 1 Tbsp Teeny Tiny Spice Perfection Spice

• Salt to taste

Instructions:

1. If grilling, preheat the grill to medium heat. 

2. Chop garlic, onion, and potatoes.

3. Add half the garlic to a warm skillet/cast iron pan, with some fat or oil of choice. After a few minutes, add potatoes and cook over medium heat. 

4. Add salt to potatoes and a pinch of your favorite spice (we love to use our Montreal blend!) Stir the potatoes regularly. Add green onion/leeks in when about halfway cooked through. 

5. Mix Perfection Spice, the other half of the garlic, a pinch of salt, and half of the chopped leeks/onions in a small bowl. 

6. Add ground beef to the mixture and mix well. Patty into 4 burgers. Cook until the desired doneness. 

7. When burger and potatoes are done, top the potatoes with the patty and serve. 

8. Up the ante by mixing up a garlic mayo for topping! 

Cherry Chipotle Ribs

Cherry Chipotle Ribs

Ingredients:

• 1 Rack of pork spare ribs (use any ribs, just adjust cooking time as needed)

• About 2 cups cherries, pitted (fresh or frozen)

• 2 Tbs Tomato paste

• 2 Tbs Vinegar

• 4-6 Dates, soaked for about an hour

• 1 Tbsp Teeny Tiny Spice Oaxacan Adobo

• Salt to taste

Instructions:

1. Begin by cutting off any excess film around the ribs.

2. Turn on grill to medium heat (Please see notes for oven cooking).

3. Purée the cherries with tomato paste, dates, spice, vinegar, and a pinch of salt. Taste and adjust as needed.

4. Lightly coat the ribs in the paste, then wrap well, folding in the ends to create a foil bag around the ribs. Save remaining paste. 

5. Place on grill over low heat for about 15 minutes, then flip carefully, taking caution as to not puncture the bag. Cook for another 15 minutes. Repeat process to cook for 1 hour in foil. 

6. Open the bag, carefully, then place the ribs directly over low heat, brushing additional paste over the ribs, flipping every 5 minutes or so, continuing with the paste, until the temperature has reached about 190℉. 

7. Serve with your favorite side dish. 

*We made these specifically on the grill but a general spare rib recipe in the oven calls for ribs to be cooked about 3-4 hours at 275℉, in a large roasting pan covered with aluminum foil. 

Xinjiang Chicken Skewers

Xinjiang Chicken Skewers

Ingredients:

• 1.5 lbs chicken breast or thighs, diced

• 2 Tbsp Teeny Tiny Spice Xinjiang Spice

• 2 Tbsp honey

• 2 Tbsp olive oil

• pinch of salt

 Instructions:

1. Preheat oven to 400 degrees or heat grill. 

2. Dice chicken into bite size pieces. 

3. In a bowl, mix spice, salt, honey, and oil.

4. Add chicken to bowl to coat. 

5. Slide chicken onto metal skewers. If baking, lay across a casserole dish so drippings won't fall into the bottom of your oven and burn. 

6. Bake for 25 minutes or until cooked through and broil for a moment to finish slightly crispy. Likewise, grill until chicken is no longer pink.