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Better than anything in a bottle, you can quickly whip together as much of this barbeque sauce as you need. Vary the spice blend to bring an exotic influence to your grill or smoker. Makes 2 cups.
Ingredients
6 oz Tomato paste
½ C Cider vinegar
½ C Water
1/3 C Maple syrup
Instructions
1. Combine the ingredients in a saucepan and simmer together for 10 minutes to meld the flavors.
2. Add more water if needed to achieve desired consistency.
3. Season with salt to taste.
Spiced Goat Cheese
This recipe is the perfect example of how spices can easily transform a plain old dish (or appetizer, in this case) into something that will wow your taste buds and your guests. Serve with some crusty bread and slices of strawberries for a yummy appetizer.
Ingredients:
4 oz Soft goat cheese
1 Tbsp Teeny Tiny Spice Company spice blend (Harissa, Berberé, Perfection, WhoopAss)
Instructions:
1. In a small bowl, blend spice and goat cheese together until well combined.
2. Let stand for at least one hour, but preferably for 3-4 hours.
3. Eat.
Ingredients:
2 Tbsp Olive oil
½ tsp Honey
1 Mango, peeled and diced
1 Tomato, diced
½ Red Onion, minced
1 Scallion, sliced into small rounds
½ tsp Lime Juice
Instructions:
1. In a small bowl, mix together the Persian Adwiya, olive oil and honey and set aside for 30 minutes to allow the flavors to bloom.
2. Prepare the other ingredients.
3. Mix the spice and oil mixture with the other ingredients.
4. Serve with chips or as a condiment for a main dish.
Ingredients:
Combine in a sauce pan:
3 C Coconut Milk
4 C Cooked Rice
1 tsp Teeny Tiny Spice Garam Masala
1/2 C Raisins
Optional: 1 Tbs Grade B maple syrup
Instructions:
1. Bring combined ingredients to a simmer and stir occasionally for 5 minutes until it seems to start thickening.
2. Pour into a bowl or small ramekins and refrigerate until set.
This recipe is so simple, I can hardly call it a recipe, but it might very well change your life. By simply adding your choice of Teeny Tiny Spice blend to your morning eggs, you will never be able to go back to seasoning them with just salt & pepper.
Ingredients:
1-3 Whole Eggs
1 Tbs Butter or oil
A sprinkle – one tsp Teeny Tiny Spice Co. blend of choice
Salt to taste
Instructions:
1. In a bowl, whisk eggs and spice.
2. Add oil or butter to sauté pan and heat on medium.
3. When pan is hot (but don’t let the oil or butter smoke), add spiced eggs and scramble to desired consistency.
4. Season with salt if desired
Ingredients:
6-8 Apples
3 Tbs Butter
Pinch Salt
1/4 C + 2 Tbs Sugar
1 or 2 Pie crusts
Instructions:
1. Preheat oven to 425℉.
2. Peel & core apples. Cut into 1″ chunks.
3. Place apples in saucepan & cook over medium heat until they begin to sizzle.
4. Add butter to apples; toss until they are glazed.
5. Cover saucepan for 5-7 min. until apples are soft outside and crunchy inside when poked with a fork.
6. Turn off heat.
7. Stir in sugar, Garam Masala and salt.
8. Pour filling into prepared pie crust. Cover with a second pie crust or lattice if desired. If using a top crust, cut slits to let steam escape & crimp edges of pie with a fork.
9. Bake 45-50 minutes or until crust is golden brown.
10. Remove from oven & cool completely (about 1 hour).
If you wish to serve the pie warm, reheat in a 350℉ oven for 15 minutes.
Ingredients:
3 Eggs
1 C Olive oil
2 C Sugar
2 C Zucchini, grated
2 tsp Vanilla extract
3 C All-purpose flour
1 Tbsp + 2 tsp Teeny Tiny Spice Company Garam Masala
1 tsp Baking soda
1/4 tsp Baking powder
1 tsp Salt
1/2 C Chopped nuts, optional
Instructions:
1. Preheat oven to 325° F.
2. Grease and flour two 8″ x 4″ loaf pans.
3. In a large bowl, beat the eggs until light and frothy.
4. Mix in the oil and sugar.
5. Stir in zucchini and vanilla.
6. Combine flour, Garam Masala baking soda, baking powder (look out for lumps!), salt and nuts.
7. Stir the dry ingredients into the egg mixture.
8. Divide the batter between the two prepared loaf pans.
9. Bake for 60 to 70 minutes or until done. Loaf will spring back when gently pressed on the top with a finger.
Ingredients:
2 Tbsp Butter
4 Lg Eggs
3 Tbsp Maple syrup
1 tsp Vanilla
½ tsp Apple cider vinegar
½ C Coconut flour
¼ C Quinoa flour
1 tsp Baking soda
½ tsp Salt
½ C Milk
3 Lg Ripe bananas
¼ C Raisins
Instructions:
1. Preheat oven to 350 F. Grease the sides and bottom of a loaf pan, then place a piece ofparchment paper on the bottom.
2. Cream butter until soft in the bowl of an electric mixer.
3. Add bananas and blend until lumps are gone.
4. In another bowl, combine eggs, maple syrup, vanilla, vinegar and milk and mix well.
5. Mix coconut flour, quinoa flour, baking soda, Garam Masala and salt in a separate bowl.
6. Add the egg mixture and flour mixture to the banana mixture and beat on medium until thoroughly combined.
7. Mix in the raisins.
8. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the loaf to cool on a cooling rack for 15 minutes. De-pan the loaf and let cool on a wire rack.
A traditional autumn comfort food with a twist, this just might be the best pumpkin bread you have ever tasted. Luckily, this recipe makes 2 loaves, so you will have one to eat the next day after the first one is eaten hot out of the oven!
Ingredients:
Mix together until well blended:
1 (15 oz.) Can Pumpkin purée
4 Eggs
3 C Sugar
1 C Oil
2/3 C Water
In a separate bowl, whisk:
3 1/2 C Flour
1 1/2 tsp Salt
2 tsp Baking soda (Sift to avoid lumps)
Instructions:
1. Preheat oven to 350°F.
2. Add dry ingredients into wet and mix well.
3. Butter and flour 2 loaf pans.
4. Bake for about 50 minutes in the preheated oven.
5. The loaves are done when a toothpick inserted in the center comes out clean.
6. Cool for about 10 minutes and de-pan.
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.
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.
Ingredients
1 Lb Baby carrots
2 Tbs Butter
2 Tbs Maple syrup
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.
Ingredients:
4 Ears of corn
2 Tbs Mayo
1/4 C crumbled cotija cheese (you can substitute any Mexican cheese here)
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!
Ingredients:
1 10 oz Bag peaches (frozen and thawed)
1-2 oz Tequila
2 Tbs Honey
1 1/2 tsp Teeny Tiny Spice Chinese Five Spice
1/3 C Water
Instructions:
1. Blend the peaches in a blender, then strain through a mesh colander.
2. Add peach liquid to a small sauce pan, add honey, spices and water, then boil into a syrup.
3. Refrigerate until cool.
To assemble each glass:
A splash of soda water
4 oz Peach mix
1-2 oz Tequila
Salt/sugar to garnish rim
1. In a cocktail shaker or glass, add ice, tequila, peach, and soda to fill.
2. Shake gently (soda will overflow if not careful.)
3. Take a glass, dipping the rim in water or honey, then dip the rim in salt, or a salt/sugar mixture.
4. Add ice/drink mix and enjoy.
You can just as easily buy a carton of eggnog at your supermarket and simply add the Garam Masala to spice it up, but homemade eggnog is quite simple if you choose to make it yourself.
Ingredients:
6 Whole eggs
3 C Whole milk
8 Tbs Sugar
3 tsp Vanilla extract
Instructions:
1. In a large bowl, beat eggs using an electric beater or mix in a stand mixer.
2. By turn, add milk and sugar.
3. Continue beating until mixture thickens slightly.
4. Add in vanilla and Garam Masala.
5. Cover with wrap and refrigerate until well-chilled
Ingredients:
2 Tbs Unsweetened cocoa powder
2 Tbs Powdered sugar
1/3 C Hot water
1 C Milk
1/2 – 1 tsp Teeny Tiny Spice Company Chocolate Chili blend
1/4 tsp Vanilla
Instructions:
1. Boil water, vanilla, cocoa powder, powdered sugar and Chocolate Chili in a small saucepan over medium heat.
2. Add milk, stir and heat to just below a boil.
3. Enjoy.
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.
Ingredients
1 Lb Shrimp
1-2 Tbsp Teeny Tiny Spice Co. Blend of choice (Suggestions below)
1 Tbsp Olive oil or butter
Suggested Teeny Tiny Spice blends: Oaxacan Adobo, Cajun Seasoning, Vindaloo
Instructions
1. Shell and de-vein the shrimp.
2. Toss shrimp with spice until evenly coated.
3. Heat oil or butter in a pan over medium high heat.
4. Add the spiced shrimp to the pan and toss occasionally.
5. Cook until done, about 3 minutes.
6. Serve over rice or pasta.
Ingredients
Instructions
1. In a large sauté pan, brown the chicken wings.
2. Combine water, soy sauce, sake, mirin, fish sauce, spice and brown sugar in a bowl.
3. Pour the liquid mixture over the browned wings, cover and simmer for 10 minutes.
4. Uncover and cook down, stirring occasionally, until the liquid has turned into a thick glaze.
5. Sprinkle with sesame seeds and scallions that you sliced into rounds.
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.