Green Pea Curry with Cilantro & Lime

Green Pea Curry with Cilantro & Lime

Ingredients:

• 10 Oz Fresh or frozen sweet peas

• 1 Can full fat coconut milk

• 1 C Vegetable or chicken broth

• 2 Tbs Olive oil

• 1 Tbs Juice of a fresh lime

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

• 1 Tbs Chopped fresh cilantro

• Salt and pepper to taste

Suggested blends: Tandoori Masala, British Curry, Vindaloo

Instructions:

1. Thaw frozen peas if using frozen.

2. Combine all ingredients except for the olive oil in a medium sized pot. With the burner on medium, heat through, stirring to mix in the coconut milk as the coconut cream melts.

3. Remove from heat and transfer to a blender. If you want to keep some of the peas whole, leave about ¼ of the mixture out. With the blender running, slowly pour in the 2 Tbs olive oil and blend the soup until smooth.

4. Add the mixture with the whole peas back in if you left some out.

5. Serve warm with extra chopped cilantro to garnish. 

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. 

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. 

Cool Cucumber Soup

Cool Cucumber Soup

 Ingredients:

• 6 Medium to large cucumbers, chopped

• ¼ C Cold water

• 2 Tbs White balsamic or red wine vinegar

• 1 Small onion, chopped

• 1 Garlic clove, chopped

• 2 Tbs Chopped fresh basil

• 1/4 C olive oil

• 1 tsp Raw honey

• 1 tsp Tiny Spice Company Shepherd Herb Mix

• S & P to taste

Instructions:

1. In a blender, blend ½ the cucumbers with all of the water until smooth.

2. Add remaining cucumber, onion, garlic, basil, honey, vinegar, Shepherd Herb Mix, and blend until smooth.

3. With blender on, slowly add the oil and blend until creamy.

4. Add salt and pepper to taste.

5. Chill for a few hours before serving.

Massaman Beef Curry

Massaman Beef Curry

Ingredients:

• 1lb Diced stew meat

• 1/4 C Orange juice

• 1/4 C Coconut cream

• 2 Tbs Teeny Tiny Spice Company Massaman Curry

• 2 tsp Coconut sugar

• 2 Carrots, sliced

• a handful of fingerling potatoes, sliced

• Salt to taste

• 1 tsp Ghee or oil

 Instructions:

1. Heat oil or ghee over medium heat. Add spice and cook for a moment, then add in diced beef, stirring to coat. 

2. After beef is beginning to brown, add orange juice, veggies and coconut milk and stir.

3. Cover and cook for 30 minutes on low/medium-low. 

4. Uncover for the sauce to thicken if needed.

West African Curry Meatball Soup

West African Curry Meatball Soup

Serves 2 large bowls, 4 small

Ingredients:

For Meatballs:

• 1/2 Pound ground beef (pork or chicken will work too!)

• 1/2 Finely diced onion

• 2 Large Cloves of garlic

• 1 Egg

• 2 Tbs Coconut flour (or flour of choice)

• a handful of fresh basil

• 1/2 tsp Teeny Tiny Spice Company West African Curry

• 1/2 tsp salt

For Broth and Soup:

• 16 oz Broth

• 1 Sliced pepper (red, orange or yellow)

• 1 Zucchini, shredded into noodles or sliced

• 1/3 C Coconut milk (canned)

• 1-2 Tbs almond butter or peanut butter

• a pinch of Teeny Tiny Spice Company West African Curry

 Instructions:

1. Preheat oven to 450℉. 

2. In a hot pant, heat olive oil to cover the surface.

3. Toss in the onion, garlic and basil mix and sauté in the oil for a few minutes, then mix in the 1/2 tsp West African Curry.

4. When onions have softened and mixture has cooked down a bit, add the mixture to a bowl with the ground beef. salt, egg and coconut flour. Mix well. 

5. Scoop out with a tablespoon and roll into a tight meatball before placing onto a greased baking sheet. There should be enough for about 16 meatballs.

6. Bake these for 20 minutes or so, until done.

7. While meatballs are cooking, slice a pepper very finely, and prepare your zucchini (slice or zoodle)

8. Pour 16 oz (2 cups) of broth into a small/medium sized pot, add in your coconut milk, nut butter, and one pinch of West African Curry. 

9. If you have an immersion blender, stick it in and blend well. If not, before you heat the ingredients, add to a blender or food processor and mix until well combined, then put back in the pot over the stove.

10. As meatballs are finishing, add the peppers to the broth to soften them for a few minutes as the broth is heated.

11. When it's time to serve, place a handful of zucchini in a bowl, spoon peppers and broth over them and finish by placing meatballs on top. You can sprinkle the top with scallions, cilantro, and/or almonds for texture and a boost of flavor.

*If you prefer a thicker, nuttier base, use less broth and add more coconut milk and nut butter.

Bone Broth "Latte"

Bone Broth "Latte"

Ingredients:

Serves 1

• 8 oz Bone broth (homemade or bought from the market)

• 1 Tbs Ghee or butter

• 1 Pinch of salt

• 1 Pinch Teeny Tiny Spice Company spice blend of choice (Suggested: Shepherd Herb Mix)

• 1 Pinch Turmeric

• 1 Pinch of Black pepper

 Instructions:

1. Bring the broth almost to a boil on the stove top. Once hot, carefully pour into a blender.

2. Add ghee/butter, salt, spice, turmeric, and black pepper. Place the lid on top, then a towel over the lid, hold down and blend well for about 10-15 seconds. Strain if desired to remove larger spices. 

3. Pour, let cool slightly, and enjoy

Curried Pumpkin Soup

Curried Pumpkin Soup

Ingredients:

• 1 pumpkin (sugar pumpkin, small baking pumpkin)
• 1/2 or 1 whole sweet apple (use less for a less sweet and tart soup) (optional)
• half an onion
• 2 Cups broth
• 1/4 Cup coconut milk (thick, from a can)
• 2 cloves garlic
• 1 Tbsp cooking fat/oil
• 1 tsp salt
• 1 Tbsp Teeny Tiny Spice Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake, 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. 

Sweet and Spicy Penang Curry Beef

 Sweet and Spicy Penang Curry Beef

Ingredients:

• 2-3 Pound beef roast

• 1 Large onion

• 1 Bunch of large carrots

• 2 Large oranges

• 6 Cloves of garlic

• 1 Inch of fresh ginger

• 1 1/2 C Broth of choice

• 1/4 C Coconut Aminos (or soy sauce)

• 1/4 C maple syrup

• 2 Tbs Teeny Tiny Spice Penang Curry

• Salt to taste

• Oil for frying (Sesame oil or oil of choice)

 Instructions:

1. Begin by turning the oven on to 300℉. 

2. Chop the onion in half then slice it and set aside. 

3. Peel then roughly chop 6 cloves of garlic and set aside.

4. Cover the beef in a dusting of Penang Curry and salt while you heat your oil in a dutch oven or other oven safe pot with a lid.

5. When oil is hot, cook meat on each side until slightly seared, then remove from heat and place on a plate. Meanwhile, combine broth, aminos or soy sauce, maple syrup, and juice from one and a half oranges in a small bowl. 

6. Toss in garlic, ginger, and onions, and sauté in the oil until browning. Remove onion mixture from the oil and transfer to the plate with the meat.

7. Pour some of the liquid mix into the pan, carefully scraping up the pieces stuck to the bottom of the pan. 

8. Place the meat, onion, garlic, and ginger, back in the pot and pour in more liquid until it comes about halfway up the height of the beef roast. Reserve a couple cups of the liquid.

9. Cover and cook in the oven at 300-325℉ for 3 hours. 

10. Before serving, bring remaining liquid to a boil, adding juice from another half orange, and coconut or brown sugar. Reduce until sauce has thickened and serve over beef.

Easy Beef Stew

Easy Beef Stew

Serves 4 (double for leftovers!)

Ingredients:

• 1 Lb beef stew meat, chopped into bite size pieces

• 1 Lb carrots, chopped

• 2 Potatoes, chopped into inch cubes

• 1-2 Tbs Flour (I used cassava flour. White flour will work fine too!)

• 1 Tbs Teeny Tiny Spice of choice. I used a mix of our Perfection Spice Rub and Montréal Seasoning. Shepherd Herb Mix would work great too!

• 1/2 Tbs Salt

• 4 C Broth

• Olive oil

 Instructions:

1. Toss beef in spices, salt and flour

2. Heat oil in a large soup pot. Brown meat in oil until seared on each side.

3. Pour in veggies, broth, and sprinkle in a little more salt. Stir and bring to a boil.

4. Turn to very low to simmer and let cook for 4 hours. 

5. Sprinkle in a tablespoon of flour, mixing well, to thicken up broth if desired. 

6. Serve and enjoy!  

Adobo Gazpacho

Adobo Gazpacho

2 large or 4 small portions

Ingredients:

• 1-2 C Chopped cucumber

• 1 Thick slice of red or sweet yellow onion

• 1 Small-medium vine tomato

• 1/2 Can tomato sauce (no sugar added!)

• 1 tsp Salt

• 1 tsp Teeny Tiny Spice Company Oaxacan Adobo

 Instructions:

1. Combine all ingredients in a large blender or food processor.

2. Blend well, until smooth. 

3. Garnish with cucumber, cilantro, avocado or your favorite soup topping. 

Creamy Bean Soup

Creamy Bean Soup

Ingredients:

• 1 Lb Dried great northern, navy or black beans

• 8 C Water

• 3 Tbs Extra virgin olive oil, divided

• 3 Cloves garlic; 1 smashed, 2 chopped

• 1 Lg Onion, chopped

• 1 Lg Carrot, chopped

• 1 Lg Celery stalk, chopped

• 4 C Chicken or vegetable broth

• 4 Tbsp Teeny Tiny Spice Company Tolucan Chorizo

• ¼ C Cream

• 1 tsp Salt (or to taste)

• Chopped red pepper and chopped scallion

Instructions:

1. Place beans in a large stock pot. Add enough water to cover beans by about 4 inches and soak overnight.

2. Drain and rinse beans and return to pot. Add 8 C water, 1 Tbs oil, smashed garlic and Tolucan Chorizo spice. Bring to boil, turn heat to low and simmer, covered, for 1 ½ hours or until tender.

3. Drain beans and reserve cooking liquid. In a large pot, sauté onion, carrots and celery in 2 Tbs oil until tender, about 10 min.

4. Add chopped garlic and sauté another 2 minutes.

5. Add in beans, reserved cooking liquid and broth. Bring to a boil, reduce and simmer on low heat for another 25 minutes.

6. Cool soup 10 minutes; Scoop out 1 ½ C bean mixture and set aside.

7. In small batches, purée soup in a blender until smooth.

8. Return purée to pot, add beans back in along with cream and salt to taste.

9. Serve with chopped red pepper and scallion as garnish.

Recado Rojo Tortilla Soup

Recado Rojo Tortilla Soup

Ingredients:

• 10 oz Chopped chicken breast, raw

• 28 oz (Large can) Diced tomato

• 2 C Broth

• 7 oz Chopped bell/sweet peppers

• 4 oz Chopped onion

• 1 Medium sweet potato, chopped

• 2 Tbs Teeny Tiny Spice Company Yucatecan Recado Rojo

• 1/2 C Black beans

• Salt, to taste

• Cilantro, avocado, and scallions to garnish

 Instructions:

1. Once vegetables and chicken have all been chopped, add to crock pot and cover with broth, filling until broth barely covers the top of your ingredients.

2. Add in Yucatecan Recado Rojo and stir well. Slightly push ingredients under broth to cook thoroughly. 

3. Cook on low for about 7 hours or until all ingredients are cooked through, stirring every couple of hours.

4. Top soup with avocado, cilantro, scallions, cheese or sour cream. 

Easy Egg Drop Soup

Easy Egg Drop Soup

Serves 2

Ingredients:    

• 3 C Chicken broth

• 2 tsp Teeny Tiny Spice Company Szechuan Spice

• 1 C Carrots

• 1 Egg

Instructions:

1. Place 3 cups of broth into a pan and allow to boil.

2. Chop carrots (about a cup) and add to broth.

3. Add 2 tsp Szechuan Spice and stir well.

4. After carrots are slightly soft and broth is boiling, stir in one whisked egg and let cook for about 2 minutes.

5. Serve, top with scallions and add other toppings of choice, like chicken, etc.

Tandoori Squash Soup

Tandoori Squash Soup

Ingredients:

• 2 lbs Chopped butternut squash

• 2 C Broth

• 2 C Water

• 2/3 C Coconut milk

• 1-2 Tbs Teeny Riny Spice Company Tandoori Masala

 Instructions:

1. In a large covered pot, bring 2 cups of broth and squash to a boil. Boil until squash is very soft.

2. Pour into a blender and mix well, or use an immersion blender to purée.

3. Slowly add in coconut milk and water to make soup thinner and creamier. 

4. Add 2 tablespoons of our Tandoori Masala and stir to mix well. 

5. Top with a sprinkle of Tandoori, or your favorite nuts, seeds, or even a few dried fruits. 

Enjoy!

Chocolate Chili Mole

Chocolate Chili Mole

This recipe is adapted from a beautiful recipe by Rick Bayless that Ed has been staring at for years, but has never attempted to conquer. Although our recipe has many more ingredients and steps than most Teeny Tiny Spice Co. recipes, it is much simpler than the original (scary stuff-an example of a Rick Bayless mole recipe)! Your work and patience will pay off; Ed took this in for his co-workers to have for lunch and was told that it was “Crazy Delicious.”

This recipe is for a turkey, but quantities can be easily adjusted for using a chicken or chicken parts instead.

Ingredients:

• 10-12 lb Turkey, parted into legs, thighs, wings and boneless breasts

• 1/4 C Sesame Seeds

• 8 Tbs Teeny Tiny Spice Co. Chocolate Chili

• 1/4 C Tortilla Chips, crushed

• 2 slices Bread, toasted

• 14 oz can Tomato

• 1/2 C Olive Oil or Lard

• 1 medium Onion, sliced

• 2 cloves Garlic, peeled

• 1/3 C Almonds or Hazelnuts

• 1/3 C Raisins

• 6 C Chicken Broth

• 1/4 C Sugar or Maple Syrup

• 2 tsp Salt

 Instructions:

1. In a large heavy pan (e.g Dutch oven) over medium heat, toast the sesame seeds until light brown.

2. Reserve a Tbs of sesame seeds for garnish and put the remainder in a blender along with the Teeny Tiny Spice Co. of Vermont Chocolate Chili, tortilla chips, toasted bread and tomato.

3. Add ¼ C of oil or lard to the hot pan and fry the onion and garlic for 5 minutes.

4. Add the nuts and continue frying, stirring frequently until the onions are browned.

5. Add the raisins and continue stirring and frying for a minute more.

6. Add the onion mixture to the tomato mixture in the blender along with 2 cups of broth and blend until smooth.

7. Add additional oil or lard to the pan and fry the turkey parts until browned, about 4 minutes per side. Fry in batches as necessary to prevent crowding.

8 .When all of the turkey is browned, set it aside and add the purée to the hot pan, cooking for 10 minutes, stirring frequently.

9. Add the sugar or syrup and remaining broth, scrape any bits from the bottom of the pan and simmer uncovered until the sauce is the consistency of heavy cream.

10. Check the sauce for seasoning and add salt as needed.

11. Add the turkey pieces to the pan, or place in a large baking dish and cover with the sauce, and bake uncovered in a 350º oven for 2 hours.

 Serving:
A)    The dish can be served immediately as is.
B)    Remove the skin from the meat and the meat from the bones, arrange on a serving dish and pour the sauce over the meat.
C)   Remove the meat from the sauce and refrigerate both until 30 minutes before the meal. At that time, preheat an oven to 350º. Skin and cut the meat from the bones and arrange on an oven-proof dish, cover with sauce and reheat, covered, for 20 minutes.
 
Garnish with toasted sesame seeds.:

Pork Stew

Pork Stew

Ingredients:

• 2 Lb Boneless pork shoulder, cubed

• 2 Tbs Teeny Tiny Spice Company Vindaloo

• 1/2 tsp Salt

• 2 Tbs Fresh squeezed lemon juice

• 2 Tbs Vinegar, white or apple cider

• 1 inch Fresh ginger, grated

• 8 Cloves Garlic, minced

• 2 Tbs Olive oil

• 3 Small onions, diced

• 1 Can Tomatoes, peeled

 Instructions:

1. Combine Vindaloo, salt, lemon juice, vinegar, ginger and garlic.

2. Add cubed pork and allow to marinate, refrigerated, 2-24 hours.

3. Remove meat from marinade and brown in a pan over high heat with 1 Tbs olive oil.

4. When browned, remove meat from pan.

5. Add remaining olive oil to the pan along with the onion.

6. When the onion softens and begins to brown around the edges, add the tomato, meat, marinade and enough water to cover meat.

7. Bring to a boil, reduce heat and simmer, loosely covered, for about one hour until the meat is tender and the sauce is thickened.

Simple Tagine

Simple Tagine

Traditionally, this North African stew is made in a tagine pot, but a heavy-bottomed pan or casserole dish with a cover can substitute. Depending on the main ingredient that you choose, vary the cooking time to achieve a tender result. As the cooking nears completion, you can remove the lid and allow some of the liquid to cook off to thicken the sauce.

Ingredients:

• 2 Lb Lean meat or firm tofu

• 2 Onions, chopped

• 2-3 Tbs Olive oil or butter

• 2 Tbsp Teeny Tiny Spice Company Ras el Hanout

• 8-10 Pitted dates

• 1 Tbs Raw honey

• 3 Tbs Almonds

• 3 Tbs Shelled pistachios

• 1/4 C Flat leaf parsley, chopped

• Salt and pepper to taste

 Instructions:

1. Sauté the onion in oil over medium heat until golden brown.

2. Stir in the Ras el Hanout.

3. In the pan, toss the meat or tofu with the spice to coat.

4. Add just enough water to almost cover the meat (use a bit less for fish or tofu), and bring to a boil.

5. Cover the pan with a lid, reduce heat to low and simmer. Cook until almost done…..about 15 minutes for tofu or fish, 30 min. for poultry and 60-90 for red meats.

6. Stir in the honey and dates. Cover and simmer until the main ingredient is tender, about 10-30 min.

7. Quickly and gently toast the nuts in a pan or oven.

8. Sprinkle nuts and parsley over the dish and serve.

Penang Pork Ribs with Pineapple

Penang Pork Ribs with Pineapple

Makes 2 large servings, double as necessary 

Ingredients:

• 10 oz Boneless pork ribs (loin will work too)

• 6 oz Pineapple, sliced

• 1 Small onion

• 1 Large red/orange peppers, or 7 mini

• 1 C broth

• 1/3 C Full fat coconut milk + 1/3 C water

• 1 Tbs + 1 tsp Teeny Tiny Spice Penang Curry

• 1 Tbs Peanut, almond, cashew, or sunflower seed butter

• Rice, or riced cauliflower to top.

Instructions:

1. Preheat oven to 300℉. 

2. Chop pork into bite size pieces. Salt, pepper, and cover with 1 tsp Penang Curry. Place in a pan over high heat and brown all edges slightly (Do not cook through).

3. Remove from heat and place in a large oven safe pot with lid. Cover with 1 cup or so of broth (halfway covering pork) and put in the oven for about 1 hour, flipping halfway through. While that is cooking, prepare riced cauliflower or rice for later.

4. About 20 minutes before pork is done, chop veggies and pineapple into small pieces. Sauté the onion and peppers in a large pan until soft. Add in 1/3 cup coconut milk, 1/3 cup water, 1 Tbs peanut or almond butter and 1 Tbs Penang Curry. Mix well, add pineapple and cook on medium high to reduce and thicken sauce. 

5. When pork is finished, add to pan and mix to cover pork with sauce.

6. Once sauce has thickened, reduce heat and spoon mixture over rice and serve.

African Peanut Curry

African Peanut Curry

Ingredients

• 2 Large Boneless, skinless chicken breasts

• 2 Tbs Teeny Tiny Spice Company West African Curry

• 2 Tbs Olive oil

• ½ C Peanut butter

• 15 oz Diced tomatoes

• 1 C Water

• 1 Tbs vinegar

• 1 Tbs Scallions, chopped

• Salt to taste

Instructions:

1. Cut chicken breasts into 1 inch cubes.

2. In a bowl, toss the chunked chicken and West African Curry and blend until chicken is evenly coated.

3.. Sauté the chicken breast in olive oil for 4 minutes.

4. Incorporate peanut butter, tomatoes, water and vinegar.

5. Gently simmer for 20 minutes, stirring occasionally.

6. Season with salt to taste.

7. Garnish with chopped scallions.