Sweet Corn Potato Salad with Spice

Sweet Corn Potato Salad with Spice

Ingredients:

• 5-6 White potatoes, chopped into 1/2 inch pieces

• 2 C Sweet corn, off the cob, cooked

• 3 Scallions, finely chopped

• 1/3 C Diced pickles + 2 Tbs pickle juice

• 1-2 Tbs Teeny Tiny Spice Company Seaside Spice

• 1/4 C Mayo

• 1-2 Tbs Mustard

• 1-2 tsp Salt

• Pepper to taste

 Instructions:

1. Chop and boil potatoes until tender. Drain and let cool.

2. Chop scallions, then add to a large bowl with corn, cooled potatoes, and diced pickles.

3. Mix well, slightly mashing potato with a fork.

4. Add pickle juice and stir well. Add salt and a crack of pepper, and stir. 

5. Add in mayo and mustard, stirring well to combine, then finally add spice to taste, starting with 1 Tbs. 

6. Refrigerate until cool before serving. 

Creamy Spiced Tomato Soup

Creamy Spiced Tomato Soup

Serves 4

Ingredients:

• 5 Large Tomatoes, sliced into 1/4” slices or about 3 C cherry tomatoes, halved

• 1/3 C Coconut milk or cream

• 1/3 C Broth

• 2 Tbs Tomato paste

• 1 Tbs Honey

• 1 tsp Ghee or butter

• 1 tsp Salt

• 1 tsp - 1 Tbs Teeny Tiny Spice of choice (Seaside Spice, Ras el Hanout, Yucatecan Recado Rojo)

• Pepper, garlic powder (optional, to taste)

 Instructions:

1. On a baking sheet, paint some olive oil onto both sides of the tomatoes or if using cherry tomatoes, toss in some olive oil to coat. Roast tomatoes at 250℉ for about an hour, until starting to wilt and slightly brown.

2. Blend in a blender until smooth. Transfer tomatoes to a small pot and turn heat on low. 

3. Add ghee, spices (slowly, to taste,) salt, pepper, tomato paste, honey, coconut milk, broth, and stir well. 

4. You can transfer the mixture back to a blender to combine it better, or just stir well. 

5. Heat to desired consistency and serve. 

Cajun Red Pepper and Sausage Soup

 Cajun Red Pepper and Sausage Soup

Ingredients:

• 1/2 Head of cauliflower

• 2 Sweet red or orange peppers

• 1 C Broth of choice

• 2/3-1 C Corn

• 1/4 C Coconut milk (optional, for a creamier soup)

• 4 sausage links

• 1-2 tsp Teeny Tiny Spice Cajun Spice (more for the heat lovers!)

• 1 tsp Salt

 Instructions:

1. De-seed the peppers, then roast with cauliflower on a baking sheet or cast iron skillet at 400℉ for 1 hour. Toss corn in a skillet and heat to sear lightly. Cook sausage links in a skillet, let cool slightly, then slice into bite size pieces. 

2. Add cauliflower, peppers, broth, coconut milk, salt, and spice to a blender or food processor and blend until smooth.

3. Add corn and sausage to the mix and serve.

Spiced Bacon Wrapped Dates with Hazelnuts

Spiced Bacon Wrapped Dates with Hazelnuts

Ingredients:

• 1 Package bacon (or as many pieces as you'd like to make)

• Pitted dates, equal to the number of slices of bacon

• Hazelnuts, almonds, walnuts, pecans, or your favorite nuts, enough to put one in each date

• Teeny Tiny Spice French Four Spice (or blend of choice)

• Salt

 Instructions:

1. Preheat oven to 400℉.

2. Coat bacon with spice and a pinch of salt (A teaspoon or two should work). Fry bacon strips in a skillet first, to get them halfway cooked before wrapping the dates.

3. While bacon is cooking, stuff the dates with nuts of choice

4. When bacon is halfway cooked through, carefully remove from the skillet, let cool for a moment until it's cool enough to work with, then wrap around each date, securing with a toothpick. 

5. Bake for 10-15 minutes until done and crispy, making sure the bacon doesn't burn.

6. Optional: drizzle a little maple syrup or honey on the bacon for the last minute or two of baking.

7. Let cool and serve.  

Masala Sweet Potato Fries

Masala Sweet Potato Fries

Ingredients:

Serves 2

• 1 Large Yam (sweet potato)

• 1/2 tsp Teeny Tiny Spice Garam Masala

• Oil

• Salt to taste

For Honey Ginger Ketchup:

• 1 Tbsp Store-bought or homemade ketchup

• 1/2 tsp honey

• Ground ginger to taste

 Instructions:

1. Start by heating your oven to 450℉. 

2. Slice the potato into spears, soak for 10 minutes in cold water, drain, and coat in oil of choice.

3. Roast for about 10 minutes on each side, adjusting the temperature down if they begin to brown too quickly.

4. Let slightly cool. While cooling, mix ketchup ingredients and serve. 

Eggplant Bruschetta Bites

Eggplant Bruschetta Bites

Ingredients:

• 1 Eggplant

• 1 Tomato

• Fresh basil

• Olive oil

• 1/2 lb Grass fed ground beef

• 1 tsp Teeny Tiny Spice Hot Italian Spice

• Pinch of salt

 Instructions:

1. Preheat oven to 400℉.

2. Slice eggplant into 1-2 centimeter slices.

3. Drizzle on olive oil, sprinkle with a little salt. 

4. Bake for 10-15 minutes and check to see if they are beginning to brown. Flip, turn up the heat and cook until eggplant is slightly crispy and browned.

5. As eggplant cools, it should harden up a bit.

6. Sauté the ground beef with Hot Italian Spice and cook until done.

7. Dice tomato and chop the basil, drizzle with olive oil and toss with salt in a small bowl.

8. Top slices of eggplant with a little of the meat and bruschetta and serve.

Apple, Beet and Carrot Salad

Apple, Beet and Carrot Salad

Ingredients:

Serves 2

• 2 Large carrots

• 1 Medium/large beet

• 1/2 Green apple

• 2 Tbs Apple cider vinegar

• 1 Tbs Olive oil

• 1 Tbs Honey

• 1/2 tsp Teeny Tiny Spice Company Persian Adwiya

• Chopped Pecans to top

 Instructions:

1. With a vegetable peeler, slicer, or spiralizer, cut carrots, beets, and apples into shreds. Alternatively, you can chop them for a cubed version of this salad.

2. Place in a large bowl and set aside.

3. In a small container, mix the rest of the ingredients (minus pecans) and stir/blend well. 

4. Toss the dressing over the fruit and veggie mix and coat evenly. 

5. Sprinkle with chopped pecans before serving.

Curry Deviled Eggs

Curry Deviled Eggs

Ingredients:

Serves 8

• 4 Hard boiled eggs

• 2 Tbs Mayo (I love homemade or I use Primal Kitchen Avocado based mayo)

• 1 Tbs Mustard mixed with 1/2 tsp of honey

• 1/2 to 1 tsp Curry Blend of choice (I love our British Curry, or Tandoori Masala in this recipe)

• Optional: chives, green onions, cilantro and paprika to top

 Instructions:

1. After hard boiling and cooling your eggs, slice down the center and remove the yolks carefully. Place yolks in a bowl with mayo, mustard, and honey.

2. Mix mayo, mustard, honey, and hard boiled yolks, then stir in your curry spice. 

3. Whip until creamy, then spoon into your egg white halves. You can also use a pastry bag to pipe the filling into the eggs.

4. Top with paprika for color, or your choice of cilantro, onions, or chives

Cajun Cauli-Rice

Cajun Cauli-Rice

Ingredients:

Serves 2

• 2 C Riced cauliflower (about half a head)

• 1/4 Raw sweet red pepper

• 1/2 tsp Salt

• 1 tsp Teeny Tiny Spice Cajun Spice

• Cooking oil of choice (bacon grease adds great flavor to this one!)

 Instructions:

1. Chop the head of cauliflower into florets, then put in a food processor and chop until you have a "rice" consistency.

2. Heat oil over medium heat in a large skillet. I like to use a pan with bacon grease after I've finished making bacon.

3. While oil is heating, slice and dice peppers into fine pieces and toss into the oil. Cook until soft. 

4. Add "riced" cauliflower and combine with peppers and oil. Add salt and Cajun Spice and let cook over medium heat, mixing until soft. 

Curry Cole Slaw

Curry Cole Slaw

Ingredients:

Serves 4

• 2 Handfuls of cole slaw (cabbage, carrots, your choice)

• 2 Tbs Mayo

• 1 Tbs Apple Cider Vinegar

• 1 tsp Teeny Tiny Spice Company British Curry

• Drizzle of honey

• Salt and pepper to taste

 Instructions:

1. Combine all ingredients, minus honey and curry in a large bowl.

2. Mix well, then sprinkle curry evenly across the mix, and mix again. Taste and add more curry if desired.

3. Drizzle with honey and toss to evenly coat before serving.