Chicken Egg Drop Soup

Chicken Egg Drop Soup

(Serves 2)

Ingredients:

• 4 Boneless, skinless chicken thighs cut into bite sized chunks

• 3 Oz (4 medium) Mushrooms, sliced

• ½ Medium red or green bell pepper, sliced into strips

• 2 Oz Bok choy, roughly chopped

• 2 Large eggs, whisked

• 2 C Chicken broth

• ½ tsp Salt (More to taste)

• 1 to 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Chinese Five Spice, Penang Curry, Szechuan Spice, Xinjiang Spice)

Instructions:

1. Heat 2 pans over medium heat.

2. In one pan, place the chicken thighs, mushrooms, 2 Tbs of water and cover to steam.

3. Pour the chicken broth into the second pan and bring to a simmer.

4. After about 3 minutes, sprinkle the salt and spices on the chicken thighs and mushrooms, stir and add in the peppers and box choy. Cover loosely with a lid to keep the heat in and to allow most of the steam to escape.

5. At this point, trickle the beaten eggs into the simmering broth while whisking.

6. Pour the broth and egg into two soup bowls and top with the chicken and vegetables.

7. Adjust seasoning and salt to taste before serving.

Wild Daylilly and Egg Soup

Wild Daylilly and Egg Soup

(Per Serving)

Ingredients:

• 1 C Broth

• 1-2 Eggs

• 4-6 Wild daylily flowers

• ¼ tsp Teeny Tiny Spice Company spice blend of choice (Suggestions below)

• Salt and pepper to taste

(Suggested blends: Szechuan Spice, Chinese Five Spice, Xinjiang Spice)

Instructions:

1. Remove 3 petals from one side of each flower and arrange each of these petals in a soup bowl.

2. Heat broth and add spices, a pinch of salt and a dash of pepper.

3. Fry your eggs, adding a pinch of spice, salt and pepper.

4. Pour the broth in a bowl, place the eggs in the center and top with remaining petals.

5. Adjust seasoning to taste.

French Onion Soup

French Onion Soup

Ingredients:

• 4 Oz Butter or 8 oz pork belly or bacon cut into small chunks

• 2 Lb Onion, sliced into rounds

• 1 Pint Broth (vegetable, chicken or beef)

• ¼ tsp Salt

• ½ - 1 tsp Teeny Tiny Spice Company French Four Spice

• 4 Oz Cheese (Cheddar, Gruyere or Swiss), shredded

Instructions:

1. In a deep sauce pan or dutch oven, cook the pork belly or bacon until the fat is well rendered off. If using butter instead, just melt the butter in the pan.

2. Add the onion and cook until browned, stirring occasionally.

3. Add broth, salt and French Four Spice and cook just below a simmer for 30 minutes.

4. Adjust spices and salt to taste.

5. Pour soup into ovenproof serving bowls, top with shredded cheese and place under low broil in the oven until the cheese is melted. Remove from oven and serve.

Asparagus Soup

Asparagus Soup

Ingredients:

• 1 Small onion, chopped

• 3 Cloves garlic, chopped

• 1# Fresh asparagus, chopped

• 2 Tbs Butter

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

• 1 C Sour Cream

• 2 C Milk

• Salt & pepper to taste

(Suggested Teeny Tiny Spice blends: French Four Spice, Hot Italian Spice, Montréal Seasoning, Shepherd Herb Mix)

Instructions:

1. In a pan, sauté the onion and garlic for 5 minutes.

2. Add the asparagus and spices and cook over medium low heat, covered, until the asparagus is soft.

3. Remove from heat, let cool a bit and in a blender, puree with milk and sour cream until smooth.

4. Pour the soup back into a pan, add salt and pepper to taste and heat before serving.

Garlic Soup with Harissa

Garlic Soup with Harissa

Ingredients:

For the paste:

• 2 Tbs Teeny Tiny Spice Company Harissa

• 2 Tbs Fresh lemon juice

• 1 Tbs Tomato paste

• 1 Tbs Olive oil

For the Soup:

• 4 Shallots, finely chopped

• 3 Celery stalks, finely diced

• 3 Tbs Butter

• 3 Tbs Olive oil

• Cloves of 3-4 bulbs of garlic, finely chopped

• 1” Piece of ginger, peeled and finely chopped

• 1 tsp Fresh thyme, chopped

• 1 C White wine

• 1 Pinch saffron

• 4 C Chicken or vegetable stock

• 4 Tbs Fresh parsley, chopped

Instructions: 

1. Sauté shallots and celery in butter and oil until translucent, about 10 minutes.

2. Add garlic and cook 5 minutes, stirring.

3. Add ginger, thyme and wine and simmer for 5 minutes.

4. Add saffron and stock and simmer 10 minutes.

5. Check seasoning and add salt if needed.

6. Remove from heat, let cool a bit before transferring the soup to a blender. Add the parsley to the blender and purée quickly, leaving the soup coarse.  

7. Warm the soup before transferring to bowls for serving. Add a dollop of Harissa paste and a drizzle of olive oil to finish.

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!