Spiced Pumpkin Apple Butter

Spiced Pumpkin Apple Butter

Serves 2

Ingredients:

• 2 lbs Peeled and sliced apples

• 1/3 C Pumpkin puree

• 1/4 C Water

• 1/4 cup + 2 Tbs (divided) sugar (Use coconut sugar for lower glycemic and paleo options)

• 1 tsp Teeny Tiny Spice Garam Masala (add more when tasting for a stronger flavor)

 Instructions:

1. In a crock pot, cook apples, 1/4 cup sugar, 1/4 cup water and spice for 5 hours.

2. Blend in a large food processor or blender, adding in 1/3 cup pumpkin and another 2 Tbs sugar. Add additional spice if desired.

3. Scrape into a jar and spoon onto anything and EVERYTHING

Spicy Eggplant Dip

Spicy Eggplant Dip

Ingredients

• 2 Eggplants, cut in half lengthwise

• 4 Garlic cloves, peeled

• 1 Carrot, chopped

• 1 Onion, chopped

• 6 Tbs Olive oil

• 1-2 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)

• 16 oz. Chickpeas, drained, liquid preserved

• Salt to taste

Suggested Teeny Tiny Spice blends: Ethiopian Berberé, West African Curry, Ras el Hanout

Instructions

1. In a roasting pan, toss the eggplant and garlic in 2 Tbs of olive oil.

2. Roast the eggplant and garlic in a 325℉ oven for 40-60 minutes until the vegetables are soft and cooked through.

3. Scoop the cooked flesh of the eggplant from its skin and place it into a blender along with the garlic.

4. Sauté the onion and carrot in 2 Tbs olive oil until tender.

5. Add spice blend to the sauté pan with the onion and carrot and cook for 1 minute.

6. Add the sautéd vegetables and spice to the blender along with 2 Tbs of olive oil, the chickpeas and 1/4 C of the reserved liquid.

7. Purée until smooth, adding more of the reserved liquid as needed to produce a smooth and creamy dip.

8. Season with salt and additional spice to taste.

9. Serve with sliced baguette, crackers or vegetables.

Asian Cashew Sauce

Asian Cashew Sauce

Ingredients

• 1 C Nut butter

• 2 Tbs Fresh ginger, Chopped

• 1/2 C Water, to thin

• 1/4 C Grade B maple syrup

• 3 Tbs Tamari or coconut aminos

• 4 tsp Sesame oil

• 3 tsp Honey

• 4 Tbs Lemon juice

• 2-3 Garlic cloves

• 1-2 Tbs Teeny Tiny Spice Company Penang Curry

Instructions

1. Blend all of the ingredients in a blender until smooth.

2. Enjoy!

Mushroom Gravy

Mushroom Gravy

We created this gravy with the holidays in mind, but of course, it is fabulous anytime. Rich, thick, and spicy, this gravy can also be a dish all by itself.

Ingredients:

• 8 oz Mushrooms, thinly sliced

• 3 Tbs Butter

• 2 Tbs Flour

• 1 C Red wine

• 1 C Milk

• 1-2 Tbsp Teeny Tiny Spice Company Vindaloo

Instructions:

1. Brown the mushrooms in a hot pan with 1 Tbs of the butter.

2. When almost finished, add the Vindaloo and cook for 1 to 2 minutes.

3. Empty mushrooms into a bowl and set aside.

4. Lower the heat of the pan.

5. Add the remaining butter and allow to melt.

6. Mix the flour into the butter and stir until it becomes light brown (i.e. make a roux).

7. Whisk in the red wine until lump-free.

8. Whisk in the milk.

9. Bring to a gentle simmer.

10. Stir in the mushrooms, allow them to come back up to heat, and then serve.

11. More or less liquid can be used to change the consistency of the gravy to suit your preference.

Spiced Fig Chutney

Spiced Fig Chutney

This chutney is densely packed with flavor.  It is fantastic with a bit of cheese, accompanying a chop, steak or fowl, and even as part of an exotic “PB & Chutney” sandwich.

Ingredients:

• ¼ C Brown sugar

• ½ C Red wine vinegar

• ½ C Red wine

• ½ Small onion, finely diced

• 1 tsp Teeny Tiny Spice Company Garam Masala or WhoopAss

• 2 tsp Ginger, finely chopped

• ½ tsp Salt

• Zest of ¼ of a Lemon

• 8 oz. Fresh or dried figs , stems removed and cut into eighths

Instructions:

1. In a sauce pan, combine all of the ingredients except the figs.

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 figs and continue simmering until the figs are soft and slightly broken down and chutney is thick, about 15 more minutes.

5. Allow to cool.

Enjoy!

Lemon Tahini Dressing with Za’atar

Lemon Tahini Dressing with Za’atar

Ingredients:

• 2 Tbs Olive oil

• 1 Tbs Sesame tahini

• 1 tsp Raw honey

• 1 tsp Teeny Tiny Spice Company Za’atar

• 1 Clove garlic, crushed

• Juice of 1/2 small lemon

• Salt & pepper to taste

• Water to thin if necessary

 Instructions:

Mix all ingredients well and use as a salad dressing, as a dip for carrots or as a dressing for a veggie wrap.

Sweet and Spicy Cucumber Salsa

Sweet and Spicy Cucumber Salsa

Ingredients

• 2 Small cucumbers

• Handful of fresh cilantro

• 2 Tbsp Apple cider vinegar

• 1 Tbsp Olive oil

• Salt & pepper

• 2 tsp Yucatecan Recado Rojo or Oaxacan Adobo – add a pinch of WhoopAss for REALLY hot

• 1 tsp Honey

Instructions

1. Slice cucumber and place in food processor. Add green onion if desired.    

2. Add cilantro, vinegar, oil, salt, pepper, honey, and Teeny Tiny Spice.

3. Blend until a thick, sauce/salsa consistency is achieved.    

4. Serve atop your favorite salad, or grilled chicken breast with the same Teeny Tiny Spice you used in the salsa.

Za’atar Spiced Creamy Hummus

Za’atar Spiced Creamy Hummus

Ingredients:

• 16 oz Chickpeas, drained, liquid reserved

• 2 Garlic cloves

• 1 1/2 Tbs Tahini

• 2 Tbsp Olive Oil

• 1-2 Tbsp Teeny Tiny Spice Company Za’atar

• 3-5 Tbsp Lemon juice

• 1/2 tsp Salt

Instructions:  

1. Add all of the ingredients to a blender, including 1/4 C of the reserved liquid from the chickpeas.

2. Purée until smooth, about 5 minutes, adding more of the reserved liquid as needed to create a smooth consistency.   

3. Check the seasoning and add more salt or spice if desired.

4. Serve with sliced baguette, crackers or vegetables.

Quick Barbeque Sauce

Quick Barbeque Sauce

Better than anything in a bottle, you can quickly whip together as much of this barbeque sauce as you need. Vary the spice blend to bring an exotic influence to your grill or smoker. Makes 2 cups.

Ingredients

• 6 oz Tomato paste

• ½ C Cider vinegar

• ½ C Water

• 1/3 C Maple syrup

• 2 Tbs Teeny Tiny Spice Company spice blend of choice

Instructions 

1. Combine the ingredients in a saucepan and simmer together for 10 minutes to meld the flavors.

2. Add more water if needed to achieve desired consistency.

3. Season with salt to taste.

Spiced Goat Cheese

Spiced Goat Cheese

This recipe is the perfect example of how spices can easily transform a plain old dish (or appetizer, in this case) into something that will wow your taste buds and your guests. Serve with some crusty bread and slices of strawberries for a yummy appetizer.

Ingredients:

4 oz Soft goat cheese
1 Tbsp Teeny Tiny Spice Company  spice blend (Harissa, Berberé, Perfection, WhoopAss) 

Instructions:

1.    In a small bowl, blend spice and goat cheese together until well combined.

2.    Let stand for at least one hour, but preferably for 3-4 hours.

3.    Eat.

Persian Adwiya Mango Salsa

Persian Adwiya Mango Salsa

Ingredients:

• 1 Tbsp Teeny Tiny Spice Company Persian Adwiya

• 2 Tbsp Olive oil

• ½ tsp Honey

• 1 Mango, peeled and diced

• 1 Tomato, diced

• ½ Red Onion, minced

• 1 Scallion, sliced into small rounds

• ½ tsp Lime Juice

Instructions:

1. In a small bowl, mix together the Persian Adwiya, olive oil and honey and set aside for 30 minutes to allow the flavors to bloom.

2. Prepare the other ingredients.

3. Mix the spice and oil mixture with the other ingredients.

4. Serve with chips or as a condiment for a main dish.

Spicy Pepper Sauce

Spicy Pepper Sauce

Ingredients:

• 2 Large red bell peppers

• 3 Cloves garlic

• 3 Tbs Tomato paste

• 1 1/2 Tbs Vinegar

• 1 Tbs olive oil

• 1 tsp Teeny Tiny Spice blend of choice (see suggestions below)

• 1/2 tsp salt

Suggested blends: Harissa, Afghani Spice, Ras el Hanout, Yucatecan Recado Rojo

 Instructions:

1. Sautée peppers on the stove top with olive oil until softened.

2. Add peppers along with the rest of the ingredients into a small food processor and blend until thoroughly mixed. Leave slightly chunky if desired. 

3. Use this on veggies, proteins, toast, or foods of your choice.

Fig Jam

Fig Jam

Ingredients:

• 1/2 Pound of fresh figs

• 2/3 C Water (divided into 1/3 cups)

• 1/3 C Coconut sugar

• 1 tsp Teeny Tiny Spice Garam Masala

• Juice of half a lemon

 Instructions:

1. Remove stems then chop and dice figs. Add to a pot on the stove and turn heat to medium.

2. Add 1/3 cup of water and 1/3 cup of coconut sugar and bring to a low boil.

3. Figs should begin to break down and thicken up as they cook. Add lemon juice and continue to stir. 

4. When most of the water has evaporated and figs and sugar have thickened, add 1/3 cup more of water and boil low until it's almost gelled.

5. Remove from stove and let cool before processing. Empty contents into a food processor and blend. Scrape into a jar and refrigerate to store.