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.  

Recado Rojo Mini Meatloafs

Recado Rojo Mini Meatloafs

For about 8 small cups

Ingredients:

• 1 lb Ground beef

• 1/2 Small onion, chopped

• 1/2 Red pepper, chopped

• 1 Egg

• 1/4 C Almond flour (or coarse flour of choice)

• 2 Tbs+2 tsp Yucatecan Recado Rojo

• Salt, Pepper and Garlic

• 3 Tbs Tomato paste

• 1 Tbsp Honey

• 2 tsp Apple cider vinegar

Instructions:

1. Preheat oven to 350℉.

2. In a large bowl, mix together beef, onion, red pepper, 2 tbsp Yucatecan Recado Rojo, salt, pepper, a sprinkle of garlic powder, 1 egg and 1/4 cup of a coarse flour. 

3. Grease a muffin tin and scoop mixture to lightly pack each cup full.

4. Bake for 10 minutes at 350℉. 

5. Meanwhile, mix 3 tbsp tomato paste, 1 tbsp honey, 2 tsp Yucatecan Recado Rojo, and 2 tsp vinegar, in a small bowl.

6.After 10 minutes of baking, brush the tomato paste mixture onto the top of each meatloaf cup. 

7. Bake another 10-15 minutes until done through. The fat may be visible around the edges as it cooks out, but it won’t effect the flavor. Just brush off any large pieces after cooking.

8. Serve with some sliced avocado, cilantro, or top with your favorite salsa.

Shepherd Herb Pie (Cottage Pie)

Shepherd Herb Pie (Cottage Pie)

Ingredients

• 8 oz Ground beef

• 10 oz Butternut squash

• 5 oz (small) sweet potato/yam

• 1 Small onion

• 1/2 C Peas

• 4 oz Chopped carrots

• 1 Large mushroom cap, chopped (or several small)

• Teeny Tiny Shepherd Herb Mix

• 1 C Broth or stock (optional)

• 1-2 tsp Arrowroot or tapioca flour (optional)

• 1 tsp Ghee or Butter

Instructions:

1. Start by chopping squash and sweet potato into cubes and put in a large pot to boil. Bring to a boil, checking until soft. Preheat oven to 350℉ and grease a bread pan or small casserole dish. 

2. While squash and sweet potato are boiling, brown ground beef in a large skillet, dousing in 2-3 teaspoons of Shepherd Herb Mix. Boil some chopped carrots in a small pot and drain when they are soft. When done, place meat and carrots in a bowl and set aside. 

3. In the same skillet that you cooked meat in, add chopped mushroom and chopped onion. Sauté for a few minutes, then add half cup of broth. Cook down mushroom and onion, stirring regularly, as the broth evaporates. Sprinkle with salt and 2 teaspoon Shepherd Herb Mix. 

4. Add 1/2 cup of peas to the carrot/meat mixture. Add 1-2 tsp of arrowroot or tapioca flour to the leftover broth and pour over the skillet with mushroom and onion. This should begin to thicken like gravy. Add the meat/veggie bowl to the skillet and mix well. Continue to stir as liquid evaporates and thickens. When thick and not runny, pour this mixture into a grease bread loaf pan or small casserole dish. 

5. Drain squash/potatoes. add 1 tsp butter or ghee, a Tbs or two of milk, salt, and a sprinkle of Shepherd Herb Mix and blend until whipped, like mashed potato. 

6. Spread on top of the meat veggie mixture and bake for 20 minutes at 350℉.

7. Broil at 400-450℉ for another 10 minutes to crisp up edges and top.

*some liquid may boil up over potato, but it will brown and crisp up, making it extra delicious.

Spicy Italian Meat Sauce with Spaghetti Squash

Spicy Italian Meat Sauce with Spaghetti Squash

Ingredients:

Serves 2

•    1 small spaghetti squash
•    6 oz pork sausage
•    2 carrots
•   1/2 yellow onion
•    1 cup tomato sauce
•    2 tsp maple syrup or honey
•    fresh garlic
•    salt 
•   1 tbsp Teeny Tiny Spice Hot Italian Spice blend (or more to taste!)

 Instructions:

1. Chop the ends off spaghetti squash and bake at 350, for 30 minutes. When cool, carefully scrape with a fork into strands.

2. Chop carrots, and onion in a food processor and set aside. 

3. Brown sausage and chop into crumbles if not already broken down. 

4. Toss onion, carrot, salt, and garlic into the pan after browning sausage. Sauté until partially translucent. 

5. Pour in a cup of canned organic tomato sauce, then mix, adding in Spicy Italian and drizzling with maple syrup or honey (cuts through the tartness of tomato.)

6. Mix well then serve over squash. 

Tomato Braised Ras el Hanout Chicken

Tomato Braised Ras el Hanout Chicken

Ingredients:

• 2 Large boneless chicken breasts

• 1/2 Can of tomato paste

• 1 C water

• 2 Tbs Teeny Tiny Spice Company Ras El Hanout

• 1 Tbs Fresh garlic, chopped

• 2 tsp Ghee or butter

• 1 Small sliced onion

• Optional: Chopped dates, drizzle of honey

 Instructions:

1. Preheat oven to 300℉. 

2. Coat 2 chicken breasts with Ras El Hanout.

3. In a large dutch oven or other oven safe pot with lid, melt 2 teaspoons ghee or grassfed butter.

4. Add onion and cook for about 5 minutes. Add in chopped garlic and cook for about 2 minutes, stirring so as not to burn the garlic. 

5. Place 2 coated chicken breasts into the pot and cook on each side until beginning to brown, careful not to burn.

6. While chicken is cooking, mix half a small can of tomato paste with a cup of water and mix well.

7. When chicken has been seared, pour tomato sauce overtop. 

8. Cover and bake at 300℉ for an hour. Uncover, scoop more of the sauce from the pan on top of the chicken, add chopped dates and cook for another 20 mintues.

9. If sauce is thickening, add a little water, and turn down the heat, cooking for a final 30 minutes. Total cooking time should be about 2 hours. Chicken should easily shred with a fork or spoon. Drizzle 1 tsp honey over chicken before serving. 

10. Serve over rice, on tacos or in a salad.

Grilled Chicken Salad Sweet Potato Sliders

Grilled Chicken Salad Sweet Potato Sliders

Serves 2 large portions or 4 small

Ingredients:

• 2 Medium chicken breasts

• 2 Tbs Teeny Tiny Spice Oaxacan Adobo (or spice of your choice, this one is great with the guac!)

• 1/4 C Guacamole

• 2 Tbs Chopped onion

• 2 Tbs Chopped cilantro

• 1 Medium sweet potato

Instructions:

1. Fire up the grill! A frying pan will work, but the smokiness and char of a grilled chicken breast adds some dimension to this dish.

2. Coat chicken breasts in 2 Tbs of our Oaxacan Adobo, and grill until done. Let the outer skin crisp up a bit, and char a little for some extra smokiness in the flavor.

3. Remove from grill when done and cool for a bit in the fridge.

4. Fifteen minutes before you’re ready to serve, preheat oven to 350℉ and slice your sweet potato into thick “chips”, about half an inch in thickness. Coat with olive oil and a sprinkle of salt. These will act as your mini slider buns. 

5. Bake for 5 minutes on each side, until slightly softened but still stable and sturdy to pick up by an edge.

6. While your “buns” are cooling, in a medium bowl mix cooled grilled chicken, diced onion, cilantro, and stir in 1/4 cup of guacamole. Sprinkle on a little salt and pepper to taste.

7. Top a slice of the potato with a spoonful of the chicken salad, then top with another slice.

Pepper Turkey Burgers with a Smoked Harissa

Pepper Turkey Burgers with a Smoked Harissa

Ingredients:

• 16-20 oz Ground turkey

• 1 Red bell pepper

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

• 1 tsp Salt

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix, Hot Italian Seasoning

For the mayo:

• 4 Tbs Mayo (make your own here!)

• 1-2 tsp Teeny Tiny Spice Company Harissa

• 1-2 tsp Smoked paprika

Instructions:

1. Fire up the grill real hot!

2. Very finely chop the red pepper.

3. Mix turkey, red pepper, salt, and 1-2 Tbs Teeny Tiny Spice blend of choice in a large bowl.

4. Form beef into 4 or 5 patties.

5. Brush grill with cooking oil to prevent sticking.

6. Grill burgers until done through (Pan frying these will work just as well).

7. Meanwhile, mix mayo with Harissa and smoked paprika.

8. When burgers are all done, top your burger with the mayo, some sliced onion, and even a sprinkle of feta cheese.

Enjoy!

Paleo Falafel

Paleo Falafel

Ingredients

• 1/2 Head cauliflower, riced in food processor (chopped very fine)

• 1/4 C Minced carrots (food processed)

• 1 Tbs Chopped scallions

• 1/4 C Cassava Flour (or any wheat flour substitute)

• 1 egg

• 1-2 tsp Teeny Tiny Spice Za’atar

• 1-2 tsp salt

• 1/2 tsp garlic

Instructions

1. Steam your riced cauliflower in a covered pan until soft, then place it in a dish towel to wring out any excess water. Let it cool a bit first so as to not burn your hands.

2. Mix all ingredients in a bowl, making a dough.

3. Scoop out heaping tablespoons of the dough and roll into a ball in your hands, slightly flatten, and add a tiny bit of extra flour to the outsides before placing on a well greased sheet pan.

4. Bake for about 50 minutes to an hour at 350℉, flipping halfway.

5. Serve with some delicious hummus, tahini, yogurt dip, or your favorite dressing.

“Chipless” Nachos

“Chipless” Nachos

This recipe is fun to make and absolutely delicious! Instead of traditional chips, I used a yucca root, which is a tropical tuber, as my base.

Ingredients
For the “chips”:

• 1 Yucca root (about 9 inches long)

• 2 Tbs Olive oil

• 1 tsp salt

For the topping:

• 1 lb Ground meat

• 1 Tbs Tolucan Chorizo, Chocolate Chili, Yucatecan Recado Rojo, or Oaxacan Adobo Spice

• 1/3 C Crushed tomato or tomato sauce

• 1 tsp Salt

• 1/4 C Chopped onion

For the garnish:

• 1 Tbs Shredded cheese

• Cilantro

• Green Onion

• Avocado

Instructions:

1. Preheat oven to 400℉ and put a large pot of water on to boil.

2. Chop the ends off the yucca. Carefully peel the thick bark from the root, leaving a potato like veggie. Slice the yucca into desired chip thickness (about the thickness of a nickle). Try not to slice them to thin or they will burn easily.

3. Boil your chips for about 10 minutes.

4. Toss the drained chips in olive oil and salt, and lay on a well greased baking dish. Bake for 10 minutes or so on each side until chewy and slightly crispy.

5. While your chips are baking, sautée your onions in some olive oil or ghee on the stovetop, then add in the ground meat and spices. Combine well and cook through. Pour in some tomato sauce or chopped tomato and mix well, simmering until chips are finished.

6. Top your finished chips with your meat sauce, cheese, cilantro, green onion, and some fresh avocado.

Enjoy!

Shrimp with Bacon & Okra

Shrimp with Bacon & Okra

Serves 2-4

Ingredients:

• 2 Rashers bacon, chopped

• 2 C Okra, chopped

• 2 lbs shrimp

• 2 tsp Teeny Tiny Spice Cajun Spice

• 2 Handfuls of chopped red pepper

Instructions:

1.Heat a pan and add the bacon, Cook for 2 minutes.

2. Add okra and cook for 2 more minutes.

3. Add shrimp and spice, cook for 2 minutes.

4. Add red pepper and cook for 2 minutes. 

5. Enjoy!

Scallops with Slow Roasted Tomatoes

Scallops with Slow Roasted Tomatoes

Ingredients

• 2 lb Tomatoes

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

• 8 Large scallops

• 2 Tbs Butter

• Oil for roasting

• Salt to Taste

Suggested Teeny Tiny Spice blends: Yucatecan Recado Rojo, Oaxacan Adobo, Perfection Spice Rub

Instructions:

1. Slice tomatoes 1/2 inch thick. Sprinkle with some salt and pepper and slow roast in a single layer on an oiled sheet pan at 275ºF for 2 hours (or until they are wrinkly and starting to carmelise).

2. Remove tomatoes from oven and set aside.

3. Toss scallops with Teeny Tiny Spice blend to coat.

4. Sauté scallops in butter, 2 minutes on one side, flip and cook for 1 minute on the second side.

5. Finally, place slow roasted tomato goodness on a bed of greens, add scallops, drizzle with any butter from the pan. Enjoy!