Garam Masala Chocolate Truffles

Garam Masala Chocolate Truffles

Makes around 10 truffles

Ingredients:

• 1 C Pitted dates (around 20)

• 1/2 C Chopped walnuts

• 1 Tbs Ghee or coconut oil

• 1/2 tsp - 1 tsp Teeny Tiny Spice Garam Masala

• Cacao powder for rolling

 Instructions:

1. In a food processor, chop dates until well diced, not quite to a paste form. 

2. Add 1 Tbs melted ghee and blend.

3. Add walnuts and spice, and continue to chop.

4. When ingredients are all chopped and fine, remove and place in a bowl. The mixture should be a thick, grainy batter.

5. Scoop with a tablespoon, then roll into a compact ball and roll in cacao powder.

6. Repeat with the rest of the mixture and store in the refrigerator before serving. 

Spiced Citrus Custard

Spiced Citrus Custard

for 2 custards

Ingredients:

• 1/3 C Coconut milk

• 2 Eggs

• 2 Tbs Coconut sugar

• Juice (and rind) of half an Ojai Pixie (or small citrus fruit)

• 1 Pinch of Teeny Tiny Spice Persian Adwiya

 Instructions:

1. Preheat oven to 325℉.

2. Grease 2 small ramekins and sprinkle with coconut sugar.

3. Fill a pan with water and place ramekins inside. The water should come close to the top of the custard dishes. This is what will cook the custard. If you notice your ramekins sliding, put a small towel inside (wet) and set them on top of that. Be sure water is covering the cloth.

4. Combine coconut milk, sugar, eggs, juice, spice, and some zest from the citrus rind. Pour this mixture into the ramekins and bake for 45 minutes at 325℉.

5. Remove carefully (don't spill the water!).

6. Add some citrus zest to top and serve warm or chilled. 

Easy Ethiopian Eggplant

Easy Ethiopian Eggplant

Ingredients:

• 1 Medium eggplant, diced

• 1/2 Medium onion, slivered

• 1/2 C Water

• 2 Tbs Tomato paste

• 1 Tbs Oil, ghee, or butter

• 2 Cloves chopped garlic

• 1/2 tbsp Teeny Tiny Spice Ethiopian Berberé

• Dash of salt

 Instructions:

1. Heat oil, ghee or butter, on medium heat in a large pot.

2. Toss in garlic and onion, and cook for a few minutes until browned. Meanwhile, mix the tomato paste, spice and salt in a small bowl and set aside.

3. When onion has softened slightly, toss in the eggplant and stir well.

4. Once all the eggplant has been mixed with the onion, garlic, oil/butter/ghee, pour in the liquid to cover.

5. If more liquid is needed, add slowly until the liquid is enough to cover the bottom 1/4 of your mix. 

6. Cover and cook on low for about 30-45 minutes until softened.

7. With a large wooden spoon, stir to cover all ingredients equally, and slightly mash the eggplant, leaving some pieces intact.

8. Serve over a piece of flatbread, or if you are feeling extra adventurous, make some Ethiopian Injera to serve.

Orange Chorizo Glazed Chicken

 Orange Chorizo Glazed Chicken

Ingredients:

• 1 lb Chicken thighs

• 1 1/2 Small oranges

• 1 Tbsp Teeny Tiny Spice Tolucan Chorizo

• 1 Drizzle of honey

• 1/2 tsp Salt

 Instructions:

1. Combine all ingredients in a glass bowl and marinate for at least 30 minutes.

2. Preheat oven to 450℉ and cook chicken on greased sheet for 20 minutes. Pour extra sauce on chicken.

3. If possible, add a wire tray to the pan to lift chicken off the pan for another 10 minutes, then turn down the heat and cook to finish for additional 10-15 minutes at 350℉. If you don't have a wire tray, you can chop some peppers or onions, coat in oil, and place chicken on top for second phase of cooking. This allows the chicken juices to drip.

4. Remove from oven and enjoy!