Spicy Potato Salad

Spicy Potato Salad

Ingredients:

• 6 Red potatoes, medium

• ½ Red pepper, small dice

• ½ C Green peas

• 1 Scallion, small rings

• 3-5 Tbs Mayonnaise

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

• Salt To taste

Suggested Teeny Tiny Spice blends: British Curry, Tandoori Masala, Vindaloo

Instructions:

1. Boil the potatoes until they are easily pierced with a knife, about 20 minutes.

2. Remove the potatoes from the pot and cool under running cold water. Place them in the fridge to cool completely.

3. When cool, peel the skins from the potatoes (they should come off pretty easily), and then cut into ½” chunks.

4. Gently toss the potato, red pepper, peas, scallion, mayonnaise, and spice until well combined.

5. Serve.

Herb and Spice Corn Salad

Herb and Spice Corn Salad

Ingredients:

• 10 oz Frozen corn

• Juice of 1 lime

• 1 Tbs Fresh squeezed orange juice

• 1 Small red onion, diced

• 2 Tbs Olive oil

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

• 1 tsp Orange zest

• 2 Tbs chopped fresh cilantro

• Salt To taste

Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, Za’atar, Yucatecan Recado Rojo

Instructions

Toss all ingredients together in a bowl and let sit for a few hours before serving in order to let the flavors meld. It’s that simple.

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Berberé Three Sisters Salad

Berberé Three Sisters Salad

Ingredients

• 1 Lg Sweet potato, peeled and diced

• 1 Tbsp Olive oil

• 1 Tbsp Teeny Tiny Spice Co. Ethiopian Berbere

• 15 oz Can black beans, rinsed and drained

• 5 oz Sweet corn, frozen

• 1 Sm Red onion, fine dice

• 1 Tbsp Lemon juice

• 1 Tbsp Olive oil (optional)

• Salt to taste

 Instructions

1. Toss the sweet potato with olive oil and Berberé.

2. Spread in a baking dish and bake at 425º until tender, about 35 minutes, stirring occasionally.

3. Remove from the oven and allow to cool.

4. In a bowl, combine the spiced sweet potato and remaining ingredients.

5. Serve immediately or chilled.

Mint Berberé Salad

Mint Berberé Salad

Ingredients:

• 1 1/2 lbs Peeled, diced sweet potato or white potato

• 1 lb Green beans, cut in half or in thirds (about an inch long after cutting)

• 1/2 Large red onion

• 4 tsp Coconut oil melted, divided in half

• 3 tsp Teeny Tiny Spice Company Ethopian Berberé

• Salt, garlic powder optional

• Fresh mint

• Optional: blue cheese crumbles or feta

Instructions:

1. Preheat oven to 400℉.

2. Chop potato, coat with 2 tsp coconut oil, sprinkle with salt, garlic, and 1 1/2 tsp Ethiopian Berberé.

3.  Bake for about 20 minutes, flipping halfway through. Allow to cool, then place in a large bowl.

4. Turn oven down to 350℉, coat beans with remaining coconut oil, Berberé, garlic and salt, and bake for 20 minutes, flipping halfway through. Let cool slightly then add to bowl with potato. 

5. While your veggies are cooking, thinly slice half of a large red onion. Sauté until soft and add these to your bean and potato mix (leave raw if desired for a stronger onion flavor).

6. When ingredients have cooled, toss with a tiny bit of oil if desired, then sprinkle on finely chopped mint leaves. Mix in desired cheese and serve. Refrigerate leftovers as this is great cold.

Spiced Mashed Sweet Potato and Peas

Spiced Mashed Sweet Potato and Peas

Ingredients:

• 2 Lbs Sweet Potato, peeled and diced

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

• 1 C Green peas

• 3 Tbs Butter or coconut oil

• 1/4-1/2 C Water, broth or milk

• Salt to taste

Ethiopian Berberé, British Curry, West African Curry, Afghani Spice

Instructions:

1. Steam the sweet potatoes until tender, about 15 minutes.

2. Place them into a bowl and mash to smooth or chunky, your preference.

3. Mix in the spice, butter/coconut oil, and peas.

4. Add liquid of your choice as needed to bring the potatoes to your desired constancy.

5. Season with additional salt to taste.

Lentil Loaf

Lentil Loaf

A hearty and tasty vegetarian loaf that is great with any Teeny Tiny Spice Company spice blend.  Our Ras el Hanout version is especially popular with the crew at one of our local markets!

Ingredients

• 2 Cups water

• 1 tsp Salt

• 1 C Lentils

• 1 Small onion, chopped

• 1 C Rolled oats

• 3/4 C Grated mild cheese

• 1 Large egg

• 4 1/2 oz Crushed tomato

• 2-3 Tbs Teeny Tiny Spice Company blend (use only 2 tsp if you choose Garam Masala)

• 1/4 tsp Salt

Instructions

1. Add lentils to boiling salted water, reduce heat, and simmer covered for 25 minutes or until they are soft and most of the water is absorbed.

2. Remove from heat, partially mash the lentils and allow to cool slightly.

3. Mix in the remaining ingredients.

4. Spoon into a buttered loaf pan.

5. Bake at 350ºF for 30-45 minute, until the top is dry and golden brown.

6. Cool for 10 minutes, remove from pan and serve.

Spicy Glazed Carrots

Spicy Glazed Carrots

Ingredients

• 1 Lb Baby carrots

• 2 Tbs Butter

• 2 Tbs Maple syrup

• 1-2 Tbs Teeny Tiny Spice Company Ethiopian Berberé

Instructions

1. Melt the butter in a saucepan.

2. Add the carrots and sauté for three to 5 minutes, stirring occasionally.

3. When the carrots are almost cooked to your liking, add in the maple syrup and Berberé.

4. Stir until a glaze forms on the carrots, about 1-2 minutes.

5. Remove from heat and serve.

Grilled Mexican Corn

Grilled Mexican Corn

Ingredients:

• 4 Ears of corn

• 2 Tbs Mayo

• 1/4 C crumbled cotija cheese (you can substitute any Mexican cheese here)

• 2 tsp Teeny Tiny Spice Oaxacan Adobo

• 1 Tbs Chopped cilantro

 Instructions:

1. Boil corn cobs after shucking for about 5 minutes.

2. Grill corn for a few minutes on each side, until slightly browned.

3. After removing from the grill, using a sauce brush or hands (wait until corn has slightly cooled so you don't get burned), slather a coat of mayo on each ear.

4. Crumble the cheese over the mayo, then sprinkle with Oaxacan Adobo.

5. Finish with some cilantro. 

Enjoy!  

Za’atar Roasted Beet Couscous Salad

Za’atar Roasted Beet Couscous Salad

A nice summer salad, the combination of flavors, textures and colors in this dish will make it one of your favorites. Use different colored beets and change up the vegetables according to what you have on hand.

Preparing the beets:

• 2-3 Medium Beets, washed & dried

• 1 Tbs Olive oil

• 1 Tbs Teeny Tiny Spice Company Za’atar

 
1. Preheat oven to 400℉.
2. Place beets in a foil pouch, drizzle with olive oil and sprinkle with Za’atar.
3. Seal pouch and roast in oven for 50 minutes.
4. Remove from oven and allow to cool.
5. Finely dice the beets after removing and discarding the outer skin (or just leave skin as is).
 
Preparing the couscous:

• 1 Tbs Olive oil

• 1 C Israeli couscous

• 2 Tbs Teeny Tiny Spice Company Za’atar

• 1 1/4 C Water

 
1. Heat oil in a saucepan over medium heat.
2. Add the couscous and Za’atar and allow them to toast in the pan for 5 minutes, stirring occasionally.
3. Add the water, bring to a boil, cover and reduce heat to a simmer for 10 minutes.
4. Remove pan from heat and let it stand, covered, for 5 minutes.
5. Turn couscous out into a bowl and fluff with a fork.
6. Allow to cool before assembling the salad.
 
Putting it all together:

• 2 ribs Celery, finely chopped

• 1/2 C Cucumber, peeled, seeded and chopped

• 1/4 C Red onion, finely chopped

• Juice of 1/2 lemon

• 1 Tbs Olive oil

• Salt to taste

• Toss together the beets, couscous, celery, cucumber, onion, lemon juice and olive oil.

• Season with additional salt if desired.

Garam Masala Seared Scallops

Garam Masala Seared Scallops

This is a flavorful dish that takes less than 10 minutes to prepare. It works great with many Teeny Tiny Spice Company spice blends. We love the aromatics of Garam Masala with the sweetness of scallops.

 Instructions:

1. Clean and dry enough scallops for your meal.

2. Heat a pan to medium high heat.

3. Lightly butter the pan and immediately place the scallops into the pan on their flat sides.

4. Dust the top surfaces of the scallops with Teeny Tiny Spice blend.

5. Turn scallops over after 2 minutes. Dust the top surfaces with Teeny Tiny Spice blend.

6. Remove from heat and serve when the scallop is just cooked through.

Enjoy.

Pan Fried Spicy Radishes

Pan Fried Spicy Radishes

Ingredients

• 10-16 Radishes (1 good bunch), washed and cut in half

• 5 Bacon rashers, cut into ½ inch chunks

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

• 2 Garlic cloves, crushed

• Optional: If the radish tops are nice and crisp, clean those, stem and tear into pieces

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Ethiopian Berberé, Harissa

Instructions 

1. Over medium heat, cook the bacon until crisp and then set the bacon aside.

2. In the hot bacon renderings, place the radish halves in the pan, cut face down and allow to fry for 5 minutes.

3. Sprinkle on the spice and stir the radishes, cooking for another 5 minutes, stirring occasionally.

4. Add in the garlic and bacon and cook for two more minutes.

5. Serve as is or sprinkled with the torn radish leaves.

Spicy Baked Fries

Spicy Baked Fries

This is a standard recipe in our home. For an easy and fun evening, we do burgers with one spice, regular potato fries with another, and sweet potato fries with yet a third spice. No need for ketchup with all of that flavor on the plate!

Ingredients:

• 2 Lg Potatoes (About 2 pounds)

• 1 1/2 Tbs Olive oil

• 1-2 Tbs Teeny Tiny Spice Company spice blend of your choice (Adjust the amount of spice to your taste)

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix, Perfection Spice Rub, Cajun Spice

Instructions:

1. Preheat oven to 425℉.

2. Wash and dry or peel your potatoes (We keep skins on).

3. Cut into thick fries.

4. Toss potatoes with the oil to coat. Add spice and toss again until evenly seasoned.

5. Spread the spiced potato fries onto a baking sheet in a single layer and place in the oven.

6. Cook for about 30 minutes, until lightly browned on the outside and soft in the middle.

Teeny Tiny Couscous

Teeny Tiny Couscous

We use Israeli couscous for this dish because we like the larger grains. It is a wonderful side dish in which you can use any of our spice blends, depending on your mood and the main dish you are pairing it with. 

Instructions

• 2 C Couscous

• 3 C Water

• 1/2 tsp Salt

• 2 Tbs Teeny Tiny Spice Co. spice blend of your choice

• 2 Tbs Butter

Suggested Teeny Tiny Spice blends: Ras el Hanout, Persian Adwiya, Za’atar

Ingredients

1. Put couscous, water, salt and spice in a medium saucepan and bring to a boil.

2. Turn heat to low, cover and simmer for 10 minutes.

3. Remove from heat, add butter and serve.

Spiced Apple and Onion Stuffing

Spiced Apple and Onion Stuffing

Smokey, spicy, savory, crisp & silky, this is a great stuffing for festive occasions or for when you just want some stuffing!

Ingredients:

• 2 Tbs Olive oil

• 4 Tbs Butter, softened

• 4 Ribs celery, diced

• 1 Lg Onion, diced

• 3 Apples, diced

• 2 Tbsp Teeny Tiny Spice Company Perfection Spice Rub

• 1/4 C Parsley leaves, chopped

• 8 C Cubed stale bread or unseasoned stuffing mix

• 2-3 C Chicken stock

Instructions:

1. Preheat oven to 375°F.

2. Add the oil and butter to a large skillet over medium heat.

3. When hot, add the vegetables, apple and spice and cook for 5 minutes.

4. Stir in the parsley and stuffing.

5. Moisten the stuffing with the chicken stock until the bread is soft but not soggy.

6. Fill a well-buttered baking dish with the stuffing mixture and place in hot oven.

7. Bake until the stuffing is set and the top is crisp and golden brown, about 30-45 minutes.

Harissa Roasted Tomatoes with Mint

Harissa Roasted Tomatoes with Mint

This very simple salad combines roasted cherry tomatoes with the coolness of fresh mint and a bit of heat from the Harissa. Serve by itself as a side salad or on a piece of crusty bread or as a topping on burgers or grilled fish or chicken.

 Ingredients:

• 2 Pints cherry tomatoes

• 1 Sm Onion

• 1 Tbs Olive oil

• 1 ½ tsp Teeny Tiny Spice Company Harissa

• 1 tsp Salt

• 8 Fresh Mint leaves, torn into pieces

• Optional: Dollops of goat cheese.

 Instructions:

1. Preheat oven to 425ºF.

2. Halve the cherry tomatoes and slice the onion into rounds.

3. In a small bowl, gently toss the tomatoes, onion, Harissa, salt and olive oil to coat.

4. Slide the mixture onto a roasting pan and arrange in a single layer.

5. Cook for 40-45 minutes, until tomatoes are wrinkled and slightly browned.

6. Spoon tomatoes into serving bowl and toss in the mint leaves.

7. Add a few dollops of goat cheese if desired and serve immediately.

Curry Cauliflower Bites with Pineapple Glaze

Curry Cauliflower Bites with Pineapple Glaze

Ingredients:

• 10 oz Cauliflower

• 1 Egg

• 1/4-1/2 C Pineapple juice (or crushed pineapple packed in it’s own juice)

• 2 tbsp Coconut flour (can sub flour of choice)

• 1 Tbs green onion (optional)

• 1.5 tsp Penang Curry

• 1 tsp sesame seeds (optional)

 Instructions:

1. Rice cauliflower with a food processor or grater.

2. Transfer cauliflower to a pan on the stove top and cook until soft. Let cool.

3. Strain as much water as possible from the cooked cauliflower. You can use a nut milk bag, a cheesecloth, or even a thin kitchen towel. Wrap around the pile of cauliflower and squeeze as much of the excess liquid out as possible.

4. Add strained cauliflower to a medium sized bowl, fluff with a fork, and then add sesame seeds, onion, and 1 tsp Penang Curry. Mix well.

5. Mix in an egg, then flour and remaining 1/2 tsp Penang Curry. Stir until all is thoroughly combined.

6. Scoop out by tablespoons into palm of hand and roll into tight balls. Place each ball on a baking sheet lined with parchment paper and bake for 15 minutes at 350℉. Turn up the heat to 400℉, flip the balls over and cook 5 more minutes. 

7. While balls are cooking, take 1/4-1/2 cup pineapple juice (I used crushed pineapple in a can, packed in its own juice, and strained) and heat until boiling in a small pan.

8. Boil, stirring, as the pineapple juice will reduce to a thick syrup. When you notice the juice becoming very thick, remove from heat and spoon into a small ramekin. 

9. When cauliflower bites are done, drizzle with pineapple glaze and dig in.

Curry Pickled Eggs

Curry Pickled Eggs

Ingredients

• 1 Medium to large jar

• 4-8 Hard boiled eggs, peeled

• 3 C Water

• 1.5 C Apple Cider Vinegar

• 1/4 C Salt

• 2 Tbsp Teeny Tiny Spice Company British Curry or Tandoori Masala

Instructions

1. Hard boil eggs, cool, and peel.

2. Place as many eggs in your jar as will fit.

3. In a large pitcher, mix vinegar, water, and salt. Stir until salt is dissolved.

4. Scoop the spices into the jar atop the eggs, then fill to the top with the vinegar mixture.

5. Put the lid on the jar and refrigerate for at least 48 hours before enjoying. Shake each day to distribute any spice that has settled

Homemade Kale Chips

Homemade Kale Chips

Ingredients:

• 1 Bunch Kale

• 1-2 Tbs Coconut Oil

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

• 1 Tbs Nutritional yeast (optional)

• 1 tsp Salt

Suggested Teeny Tiny Spice blends: Za’atar, Vadavan, Tandoori Masala, British Curry

Instructions:

1. Preheat oven to 250-275℉. 

2. Pull kale from stem into handful size pieces, and place them into a large bowl.

3. Melt the coconut oil on low, then drizzle over the kale. 

4. Massage oil into the kale, then sprinkle with spice, salt and nutritional yeast (adds a cheesy flavor).

5. If dry, add a little more melted coconut oil and bake low and slow for 30-40 minutes until all chips are crisp.

I used some of our British Curry with this batch and they are absolutely delicious! A great way to use up greens, and perfect for keeping on hand for a healthy snack.

Asian Spicy Noodles

Asian Spicy Noodles

Using the spiced noodles as a base, this dish can be made with meat, seafood or vegetables as additions. It can be made gluten-free by using GF soy sauce or coconut aminos.

 Ingredients:

• 14 oz Stir fry rice noodles

• 1 Tbs Sesame oil

• 1 Tbs Fish sauce

• 1 Tbs Soy sauce or coconut aminos

• 2 Tbs Teeny Tiny Spice Co. Szechuan Spice, Penang Curry, Xinjiang Spice or Chinese Five Spice.

• 2 Tbs Sake

• 1 Bunch scallions, sliced into thin rounds

• 2 Tbs Raw cashews, chopped

• Additions: ground beef or pork meatballs; sautéed chicken breast (small chunks or thin slices); sautéed scallops or shrimp; or sautéed julienned slices of carrot, snow peas, snap peas or whatever other vegetables suit your fancy.

Note: If you are using either the Szechuan Spice or the Xinjiang Spice, you may want to eliminate the soy sauce or coconut aminos. The Penang Curry and the Chinese Five Spice are salt free, so the addition of the soy sauce or coconut aminos will add that extra salt.

Instructions:

1. In a small bowl, combine the sesame oil, fish sauce, soy sauce, spices and sake and mix well.

2. Cook the rice noodles according to package instructions.

3. While rice noodles are cooking, in a large saucepan, sauté whatever additions you decide to use and season lightly with salt and pepper.

4. When noodles are done, add them to the pan with your additions, pour the prepared sauce over top and stir until evenly coated.

5. Transfer to a large serving dish.

6. Sprinkle scallions and chopped cashews on top and serve.

Shepherd Herb Braised Cabbage

Shepherd Herb Braised Cabbage

Ingredients:

Serves 6

• 4 lbs Shaved cabbage, roughly chopped

• 1 Tbs butter

• 1/2 Sliced onion

• 1 C Chicken or veggie broth

• 1 tsp Minced garlic

• 1 Tbs Teeny Tiny Spice Company Sherpherd Herb Mix

• Genrous shaking of salt

• Extra rosemary (Optional)

 Instructions:

1. In a large dutch oven or pan with lid, bring butter to a boil, then toss in onion and garlic to slightly cook.

2. Add in cabbage and stir (lots of cabbage here!).

3. Add salt, Shepherd Herb Mix and extra herbs if desired

4. Pour 1 C broth over veggies, stir and turn heat to med-low.

5. Let cook for 30 minutes, until soft.