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!

Curried Carrots

Curried Carrots

This curried carrot dish is lusciously creamy with a rich flavor and beautiful, vibrant color. Remember, a curry is just a saucy dish, so you can use any of our spice blends to flavor it. From British Curry to Vindaloo, to any of the African blends (like Ethiopian Berberé) to Oaxacan Adobo, just pick a flavor and you won’t be disappointed.

Ingredients:

• 1 Lb Carrots, sliced into rounds, about ¼” thick

• 1 Med onion, diced

• 2 Cloves garlic, chopped finely

• 1-2 Tbs Butter, olive oil or coconut oil

• 2 Tbs Teeny Tiny Spice Company Spice blend of choice

• 16 oz Coconut milk

• Salt and pepper to taste

Instructions:

1. In a medium pan, sauté onions for about 3 minutes, until translucent.

2. Add the chopped garlic and carrots and cook for another 3 minutes or so, until the carrots begin to soften.

3. Stir in the coconut milk and spice. Bring to a simmer, turn heat to low, cover and cook until the carrots are tender, about 10 more minutes.

4. Serve by itself, over rice or as a side dish.

5. Enjoy.

Moroccan Rice with Currants

Moroccan Rice with Currants

Ingredients:

• 1 C Basmati rice

• 1 C Water

• 1 C Broth

• ¼ tsp Salt

• 2 Tbsp Teeny Tiny Spice Company Ras el Hanout

• ¼ C Currants

• 1 Tbs Butter

• 2 Tbs Chopped pistachios

Instructions:

1. In a small pot, combine rice, water, broth, salt, spice and currants.

2. Cover, reduce heat to a simmer and cook for 20 minutes.

3. Let rest, covered, for 5 minutes.

4. Add butter and black pepper to taste as you fluff the rice.

5. Garnish with chopped pistachios before serving.

Spiced Rice

Spiced Rice

Many Teeny Tiny Spice blends can liven up a plain old side dish of rice. Use this basic recipe and then get creative by adding currants or dates or green peas and garnish with slivered almonds or chopped pistachios.

Ingredients:

• 1 C Basmati rice

• 1 C Water

• 1 C Broth

• ¼ tsp Salt

• 2 Tb Teeny Tiny Spice Company spice blend of choice

• Optional: Butter and black pepper to taste

Instructions:

1. In a small pot, combine all of the ingredients and bring to a boil.

2. Cover, reduce heat to a simmer and cook for 20 minutes.

3. Let rest, covered, for 5 minutes.

4. Add butter, salt and pepper to taste as you fluff the rice for serving.

Tips:

If adding green peas, cook them separately and toss them in when fluffing the rice.
If adding currants or dates, you can add those to pot at the start of cooking time to cook with the rice.

Chopped nuts should be added as a garnish after cooking.

Persian Adwiya Rice

Persian Adwiya Rice

We like to use white basmati or jasmine rice in this dish, but your favorite rice will do.

Instructions:

• 1 C Basmati rice

• 1 C Water

• 1 C Chicken or vegetable broth

• 1/4 tsp Salt

• 1 Tbsp Teeny Tiny Spice Company Persian Adwiya

• 1 Tbs butter

• Black Pepper to taste

Instructions:

1. In a small pot, combine the rice, broth, water, salt and Persian Adwiya spice blend.

2. Bring to a boil.

3. Turn heat to low, cover and simmer for 20 minutes.

4. Turn off heat and let sit for 5 minutes without taking the cover off.

5. Add butter and pepper, toss and serve.

Bean and Mushroom Burgers

Bean and Mushroom Burgers

Ingredients

• 8 oz. Mushrooms, small dice

• 1/2 Red onion, small dice

• 1/2 Bell Pepper, small dice

• 2 Tbs Olive oil

• 2 Tbs Teeny Tiny Spice Company blend of choice (Suggestions below)

• 6 Tbs Bread crumbs (GF or not)

• 1 16 oz can Black beans, rinsed and drained

• 2 Egg whites

• 1 Tbs Balsamic vinegar

Suggested Teeny Tiny Spice Blends: Tolucan Chorizo, Ethiopian Berberé, Ras el Hanout

Instructions:

1. Over medium heat, sauté the mushrooms, onion and bell pepper in the olive oil until the pepper begins to soften, about 4 minutes.

2. Add spice and stir for 1 minute.

3. Add the beans and cook, smashing the beans, for 2 minutes.

4. Season with additional spice or salt as needed.

5. Transfer the mixture to a bowl and blend in the egg whites, bread crumbs and vinegar.

6. Form the mixture into four patties.

7. Cook the patties in an oiled skillet over medium heat until they begin to brown and feel firm, about 7 minutes per side

Spicy Red Lentils

Spicy Red Lentils

Lentils are one of my favorite things to eat. This dish is quick, easy and delicious and it is fun to try a different Teeny Tiny Spice blend each time you make it. Serve by itself, over rice or as a side dish. Lentils pair nicely with just about everything.

Ingredients:

• 1 Yellow onion, diced

• 1 ½ Tbs Olive oil

• 1 C Red lentils

• 2 Tbs Teeny Tiny Spice Co.® spice blend of choice (Suggestions below)

• 2 C Water

• Salt and pepper to taste

Suggested Teeny Tiny Spice blends: Ras el Hanout, Vindaloo, British Curry

Instructions:

1. Sauté diced onion in olive oil until soft.

2. Add lentils, spice and water.

3. Cover and cook for 20-25 minutes.

4. Remove from heat, add salt and pepper to taste and enjoy.

Spicy Italian Veggie Bake

Spicy Italian Veggie Bake

Serves 4

Ingredients:

• 4 Eggs

• 10 oz Chopped Broccoli (half a large crown)

• 7 oz Chopped Roma tomato (about 2)

• 1 Medium Onion, chopped

• 1 tsp Chopped Garlic

• 2 Tbs Teeny Tiny Spice of choice

Suggested Teeny Tiny Spice blends: Hot Italian Spice, Shepherd Herb Mix, British Curry

 Instructions:

1. Preheat oven to 350℉.
2. Mix all chopped vegetables and garlic in a bowl.
3. In a separate bowl, beat 4 eggs, then pour over veggies. 
4. Sprinkle with 1 to 2 Tbs spice and a little salt, then mix well with hands until all veggies are covered.
5. Scoop into a greased casserole dish and bake for about 35 minutes, until cooked through.

Lemon Tahini Zucchini Boats

Lemon Tahini Zucchini Boats

Ingredients:

• 1-2 Medium-large zucchini

• 1 Small/medium fresh beet

• 1-2 Tbs Melted coconut oil (butter or ghee will work as well)

• 1 tsp Teeny Tiny Spice Persian Adwiya (other suggested blends below)

For the dressing:

• 2 Tbs Tahini

• 2 Tbs Olive oil

• Juice of 1/2 lemon

• 1 tsp Raw honey

• Salt and pepper to taste

Instructions:

1. Slice the zucchini in half lengthwise, scoop out the seeds, brush on coconut oil (also could use ghee or melted butter) and add salt and pepper.

2. Dice beets, toss in coconut oil (you could also use melted butter or ghee), Persian Adwiya, salt and pepper.

3. Roast in oven at 425℉ for about 40 minutes.

4. When the veggies are soft, pull them out, fill the zucchini with the beets and drizzle with lemon tahini dressing.

*Za’atar would be another great mild choice, Perfection Spice Rub would be a great medium heat choice and for a hot choice, Ethiopian Berberé.

Herbed Vegetable Patties

Herbed Vegetable Patties

Ingredients:

• 1 1/2 C Beets, raw, finely chopped or grated

• 1/2 C Sweet potato/yam, finely chopped or grated

• 2 Eggs

• 1/4 C Coconut flour (can sub flour of your choice, but will have to adjust amount)

• 2 Tbs Shepherd Herb Mix

Instructions:

1. Preheat oven to 350℉.

 2. In a large bowl, mix chopped veggies, egg, Shepherd Herb Mix, and a little salt and pepper.

3. Stir in flour.

4. Line a baking sheet with parchment paper or a baking mat, or heavily grease, as these can stick easily to a pan.

5. Scoop 2 Tbs of the mixture into your palm and patty out, flattening and compacting as much as possible.

6. Bake patties for 15 minutes, flip and bake for another 15 or until firm.

7. For a delicious balsamic reduction glaze, bring 2 Tbs balsamic vinegar and 1 Tbs honey to a boil until it becomes thick and syrupy. Drizzle on patties and serve.

These are a great sub for a burger for any vegetarians, but also wonderful with some sliced turkey, ham or chicken and your favorite sandwich toppings.

Curry Casserole

Curry Casserole

Ingredients:

• 1 Medium spaghetti squash, baked

• 1 Small head of broccoli, steamed or roasted

• 1/2 C Peas

• 1 Large Carrot, slices or julienned

• 1-2 Tbsp Teeny Tiny Spice British Curry

• 2 Eggs

Instructions:

1. Preheat the oven to 400℉.

2. Slice the spaghetti squash in half lengthwise, scoop out the seeds and place it face down in a baking dish. Add a bit of water to the pan (this will keep it from drying out during cooking).

3. Bake squash for about 40 minutes or until a fork slides through the flesh easily. Remove from oven and scoop flesh into a bowl.

4. To the bowl with the squash, add in 1/2 cup peas, julienned carrot, broccoli, and any other veggies you would like to include.

5. Mix in 2 large eggs.

6. Add 2 Tbsp of Teeny Tiny Spice British Curry and stir until combined.ee.

7. Pour mixture into a greased baking dish and bake at 350℉ for about 30-45 minutes or until firm.

8. Slice and serve.

Cranberry and Butternut Squash Curry

Cranberry and Butternut Squash Curry

Ingredients:

• I Lg Onion

• 2 Cloves garlic

• 2 Tbs Olive oil

• 1 Lb Butternut squash, cut ½ to ¾ inch chunks

• 2 Tbs Teeny Tiny Spice Company Penang Curry

• 1 C Coconut milk

• ½ C Dried cranberries

Instructions:

1. Sauté onions and garlic in oil.

2. Toss chunked squash with Penang Curry to coat.

3. Add spiced squash to pan, tossing a few times to sear sides.

4. Add coconut milk and cranberries.

5. Bring to a boil, turn down heat to simmer & cook until squash is tender, about 15-20 minutes.

6. To reduce down for a thicker sauce, take the lid off for the last few minutes.

Enjoy.

Black Beans and Sweet Potato

Black Beans and Sweet Potato

Ingredients:

• 1 Medium onion, diced

• 1 Small sweet potato, small dice

• 1 Sweet red pepper, diced

• 1 Tb Olive oil

• 2 C Cooked black beans

• 1 Tbs Teeny Tiny Spice Company Oaxacan Abodo

• 1 Tbs Apple cider vinegar

• ¼ tsp Salt

• ¼ C Broth or water

Instructions:

1. Sauté onion, sweet potato and red pepper in olive oil until tender (5-10 minutes).

2. Add black beans, Oaxacan Adobo spice, apple cider vinegar, salt and broth or water.

3. Heat through, stirring occasionally.

4. Serve over rice, by itself or use as a filling for burritos or tacos.

Spiced Lentils and Rice

Spiced Lentils and Rice

Ingredients:

• 2 Tbs Olive oil

• 1 Med Onion

• 2 Celery stalks

• 1 Lg Carrot

• 3 strips bacon (or some sausage or your choice of meat)

• 1 Tbs Minced garlic

• 2 Tbs Teeny Tiny Spice Co. Ras el Hanout or Ethiopian Berberé

• 2 C Lentils

• 1 C Long grain brown rice

• 4 C Stock (vegetable or chicken)

• To taste Salt and pepper

Instructions:

1. Sauté the onion, celery and carrot in the olive oil until soft and tender.

2. Add the meat and cook through.

3. Add garlic, spice, salt and pepper and cook for another minute.

4. Add lentils and rice and cook for another minute.

5. Add the stock, bring to boil, reduce heat to low and simmer, about 40 minutes, until the liquid has been absorbed and lentils and rice are cooked through.

6. Adjust seasoning if needed.

Enjoy!

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients:

• 1 Whole butternut squash, peeled and cut into 1” cubes

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

• 2 Tbsp Olive oil

• 1 Medium Onion, diced

• 4 C Broth (Chicken or vegetable)

• 1 C Water (to adjust thickness of soup)

• Dollops of Crème freche

• Sprinkling of Chives or toasted pumpkin seeds (see below) for serving

• Salt To taste

Instructions:

1. Preheat oven to 425° F.

2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.

3. Spread the spiced veggies in a roasting pan.

4 Cook for 45-50 minutes, until squash is soft.

5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.

6. Add water to the soup to adjust it to your desired thickness.

7. Heat to serving temperature.

8. Add salt to taste.

9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.

Suggested Teeny Tiny Spice blends:

For MILD: Garam Masala (2 tsp)

For MEDIUM: British Curry, West African Curry, Perfection Spice Rub, or Ras el Hanout.

For HOT: Ethiopian Berberé, Harissa, or Cajun Spice.

To toast pumpkin seeds: place pumpkin seeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so.

Sweet Potato Gratin

Sweet Potato Gratin

Ingredients:

• 3 Whole Sweet potatoes

• 1 Whole Celery root

• 1 C Chicken broth

• 1-2 Tbs Teeny Tiny Spice Co. Ethiopian Berberé or spice blend of choice

• 2 Medium onions

• 1 Tb Olive oil or butter

• 2 Tbs Blue cheese

Instructions:

1. Preheat oven to 350°F and grease an 8”x8” baking pan.

2. Sauté onions in butter or olive oil until they are carmelized.

3. Peel sweet potatoes and celery root and thinly slice on a mandoline (or with a sharp knife).

4. Place a layer of sweet potatoes on bottom of pan, overlapping the slices as you go.

5. Place a layer of carmelized onions over the sweet potatoes.

6. Sprinkle some of the Ethiopian Berberé over veggies.

7. Add a layer of the celery root, overlapping the slices.

8. Repeat process a second time.

9. Pour the broth over the vegetables, cover and bake for 30 minutes.

10. Remove the cover and bake for another 30 minutes.

11. Remove from oven and sprinkle blue cheese all over the top.

12. Serve.

Note: You may want to sprinkle in some salt on one of the layers if desired or if using a spice blend that does not contain salt, such as Teeny Tiny Spice Co. Penang Curry, or if you are using a low sodium broth.

Herb and Spice Flatbread

Herb and Spice Flatbread

For this flatbread, you can either purchase a store-bought pizza dough or use the basic recipe below. A great recipe for getting your whole family involved, you can top these flatbreads with anything you like. Specific measurements for the toppings are not provided, as it is really a matter of choosing fun toppings, chopping them up, and sprinkling them on the flatbread. You can also just use olive oil and the spice to make a simple flatbread, cut it into thin slices and serve as a side accompaniment to any meal.

For the dough:

3 C All-purpose flour
1 tsp Salt
2 Tbsp Olive oil
2 Tbsp Sugar
1 1/4 oz Package Dry Yeast
1 C Warm water

Topping ideas:

Teeny Tiny Spice Blend of choice 
Pine nuts
 Grated cheese
 Olives
 Red, yellow or orange peppers
 Onions
 Garlic
 Ground meat or sausage

To make the dough:

• Combine sugar, water and yeast in a measuring cup.

• Mix flour and salt in a large bowl and make a well in the center.

• Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.

• If dough is sticky, add a bit more flour.

• Knead until smooth on a slightly floured surface.

• Place in an oiled bowl, cover with a towel and let rise until doubled.

• Punch down and let rest for 10 minutes.

Putting it all together:
Preheat the oven to 500℉.
Cut the dough ball in to four equal pieces.
Roll each piece of dough into a thin round and place on a baking sheet.
Rub a bit of olive oil over the surface of the dough and sprinkle it with spice.
Add your toppings.
Bake 5-10 minutes, until the flatbread begins to turn a golden brown.
Enjoy.

Creamy Lemon Quinoa

Creamy Lemon Quinoa

Serves 2

Ingredients:

• 3/4 C Chicken or vegetable broth

• 1/2 C Quinoa

• 3 Tbs Coconut cream

• 1 tsp Teeny Tiny Spice Persian Adwiya

• Lemon zest

• 1 Tbs Almonds

• Pinch of Salt
  

Instructions:

1. Rinse quinoa and place in a small pot with broth.

2. Bring to a boil, cover, and turn to a low simmer. Cook for 15 minutes until all liquid has been absorbed and quinoa is fluffy.

3. Add 3 Tbs of coconut cream (the thick layer from the top of canned coconut milk), a pinch of salt, 1 teaspoon of our Persian Adwiya, a tablespoon of sliced nuts and stir.

4. Serve topped with some lemon zest and a tiny sprinkle of Adwiya for color. 

Summer Veggie Quinoa Salad

Summer Veggie Quinoa Salad

Ingredients:

• 2 Zucchini

• 2 Yellow summer squash

• 2 Handfuls cherry tomato

• 1/2-1 C Cooked sweet corn

• 2/3-1 C Dry quinoa

• Cooking oil of choice

• Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste

• Lemon juice

Suggested Teeny Tiny Spice blends: Za’atar, Ethiopian Berberé, Hot Italian Spice

 Instructions:

1. Start by cleaning the veggies and chopping the squash and zucchini into bite sized pieces.

2. Add zucchini and squash into a hot skillet with oil. Sprinkle with salt and begin to cook, sprinkling with spice of choice, starting with 1 tsp and adding as needed.

3. Add quinoa plus double the amount of water (1 Cup quinoa = 2 Cups water) into a small pan and bring to a boil. Reduce to a simmer when boiling and cover, simmering until water is gone. Fluff with a fork.

4. Prepare corn according to instructions(frozen, canned, or fresh) drain, and set aside.

5. Add quinoa and cooked veggies to a large bowl. Toss with a drizzle of oil, a squeeze of lemon juice, and then taste. Add salt or additional ingredients as desired.

6. Refrigerate and serve cold.

Mayo Free Summer Slaw

Mayo Free Summer Slaw

Ingredients:

• 12-16 oz Cole slaw mix, kale slaw mix, or greens of choice

• 2-3 Carrots, Shredded

• 1/3 Cup Cashews

• 1/4 Cup Water

• 1 Tbs Vinegar

• 1 Tbs Honey

• 1 tsp Teeny Tiny Spice Persian Adwiya or blend of choice

• 1/2 tsp salt

• Optional: dried fruit, chopped cashews for topping

 Instructions:

1. Soak cashews in water for one hour.

2. Drain cashews then place in a blender with 1/4 Cup water, 1 Tbs vinegar, and 1 Tbs honey. Blend well to form a sauce.

3. Massage into the kale or slaw mix.

4. Sprinkle with salt and Persian Adwiya.

5. Top with additional veggies or nuts and serve.