Glazed Spiced Winter Squash Salad

Glazed Spiced Winter Squash Salad

Serves 2

Ingredients:

• 1/2 Kabocha squash (Acorn squash will work too)

• 1 C Arugula

• 3 Tbs Pomegranate arils

• 2 Tbs Olive oil

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix

• 1 Tbs Teeny Tiny Spice blend that has some heat (Ethiopian Berberé, Harissa, Perfection Spice Rub) OR Garam Masala for a hint of sweet flavor

• 1 Tbs Honey

• 2 Tbs Balsamic vinegar

 Instructions:

1. Slice the squash in half, scoop out the center, then slice into 4-6 equal slices, like a crescent.

2. Coat with olive oil, salt, and sprinkle with spices.

3. Bake at 350℉ for 15 minutes, turn up the heat, flip and cook for an additional 15 minutes. 

4. Once squash is cooked, heat a little oil or ghee on a large skillet and place a few pieces of squash into the frying pan. 

5. Drizzle the squash with honey, then flip to reduce the honey and glaze the squash. Here you can add a spicy blend like Ethiopian Berberé, Harissa, or Perfection Spice Rub for a little heat. I used Garam Masala for a savory sweet taste.

6. After each side is coated, plate squash and sprinkle with arugula.

7. In the pan where you fried the squash, add a couple tablespoons of balsamic vinegar (I used a great blackberry ginger flavored one) and let reduce over med-low heat until a little thick. 

8. Drizzle over the squash and arugula, and finally, top with pomegranate arils. 

9. Enjoy!

Turkey Tamale Casserole

Turkey Tamale Casserole

Serves 4

Ingredients:

Crust:

• 2 Cups Riced cauliflower (processed in a food processor or chopped until rice sized)

• 1/3 Cup Almond flour

• 2 Eggs

Topping:

• 1-2 C Chopped turkey

• 1/4-1/2 C Shredded cheese

• 1/4-1/2 C Broth

• 1 Tbs Butter or ghee

• 1 Tbs Teeny Tiny Spice Company Tolucan Chorizo

• Flour (white, or gluten free flour like Cassava)

Tomatillo Sauce:

• 3 Roasted tomatillo (roasted in the oven until blistered)

• 1 Avocado

• 3 Green onions

• 1 Handful of fresh cilantro

• 1 Tbs Olive oil

• 1 tsp Salt

• fresh Garlic

• Juice of 1 lime

Instructions:

1, For the Tomatillo Sauce, roast the tomatillo in a hot oven, turning every 5 minutes until blistering and wilting. Add to a food processor or blender with the rest of the sauce ingredients and blend until a thick sauce is formed. 

2. Combine almond flour, eggs, and cauliflower to form a thick dough. Flatten in greased pan, or on a sheet of parchment paper and bake at 350℉ for 30 minutes.

3. When crust is almost finished baking, add 1 Tbs ghee or butter to a frying pan, toss in 1 Tbs Tolucan Chorizo spice, then toss in chopped turkey. Cover with a little broth, move all turkey to one side of the pan, then add a sprinkle of flour to the broth, whisking to create a gravy. Sprinkle with a little salt, add more broth or gravy until you have a slightly thick sauce with your turkey. 

4. Add turkey and Chorizo gravy to the top of your almond flour/cauliflower crust, covering evenly, then top with 1/4-1/2 cup of shredded cheese. Bake until cheese has melted. 

5. Optional: Shave some angel hair cabbage to top the tomatillo sauce as a side to the casserole or scoop it directly on the casserole for a bright citrus punch. 

6. Serve with some fresh cilantro, tomato, diced onion, or your choice of toppings.  

Chocolate Covered Figs

Chocolate Covered Figs

Serves 6

Ingredients:

• 6 Dried White Turkish figs

• 1/4 C Dark chocolate chips

• 2-3 Tbs Crushed nuts

• 1/2 tsp Teeny Tiny Spice Garam Masala

 Instructions:

1. Over low heat, melt chocolate chips in a small pan, stirring constantly.

2. Add Garam Masala and mix well.

3. On a plate or small baking sheet lined with a piece of parchment paper, carefully spoon chocolate over each fig, one at a time, "painting" all sides with the melted chocolate. 

4. Sprinkle the chocolate fig with crushed nuts.

5. After finishing all figs, refrigerate until chocolate is firm and enjoy. 

Garam Masala Cranberry Sauce

Garam Masala Cranberry Sauce

Makes about 1 cup. Double recipe for more. 

Ingredients:

• 1.5 C fresh cranberries
• Juice of 1 orange
• 1/4 C honey
• 1 tsp Teeny Tiny Spice Garam Masala 

 Instructions:

1. Combine all ingredients over medium heat and bring to a slight boil.

2. When hot, turn heat down a bit as cranberries begin to burst. 

3. Use a fork or a potato masher and slightly mash into a sauce. 

4. Let simmer until sauce thickens. 

5. Jar and refrigerate before serving. It will gel and create a thick jelly for serving. 

Spiced Pecan Pie Bars

Spiced Pecan Pie Bars

Makes 12

Ingredients:

• 1 1/2 C Almond flour

• 1 C Pecan halves

• 15 Medjool dates (pitted)

• 1 Egg

• 2 Tbs Ghee or butter

• 2 Tbs Honey

• 1 Tbs Coconut sugar (optional)

• 2 tsp Teeny Tiny Spice Company Garam Masala

• Pinch of baking powder

• A few drops of vanilla extract or vanilla bean

 Instructions:

1. Start by pitting the dates and placing a pan of water (about 3 cups) on to boil.

2. When water is boiling, pour carefully into a bowl with the dates and soak for one hour.

3. To make the crust, preheat oven to 350℉, and mix almond flour, coconut sugar, and baking powder in a medium sized bowl.

4. Melt 1 Tbs ghee on the stove, and pour into a small bowl. Mix egg into ghee, add vanilla, then pour the wet mix into the flour mixture

5. Combine well until a sticky dough forms.

6. With your hands, form a dough ball and place on a piece of parchment paper. Flatten like a pizza.

7. Roll out until the crust is even in thickness, about 10 inches across in size.

8. Bake on a baking sheet lined with parchment paper for 15 minutes. Set aside to cool.

9. In a small food processor, combine the soaked dates with 2 Tbs water and blend until a paste forms.

10. Carefully spread the paste onto the crust in a rectangular shape. You can trim the edges (from where it was a circle) with a knife to create a rectangular crust. They are tasty, so you can snack on those edges while making the rest ;)

11. Once the paste has been spread evenly across the crust, take pecans and fry over medium low heat in a Tbs of ghee. Sprinkle in 2 tsp Garam Masala, then drizzle in 2 Tbs honey.

12. Flip to coat and let cook for about a minute, being careful not to burn. Turn off heat, allow to slightly cool, then place pecans on the paste, carefully pressing. Once you have covered the paste in pecans, refrigerate to help set, then cut into 12 bars. You can freeze these to thicken the paste up a bit, or serve a little ooey gooey.  ]

Quinoa Stuffing

Quinoa Stuffing

Serves 4-6

Ingredients:

• 1/2 C Dried quinoa

• 1 C Broth

• 1/2 Onion, diced

• 1 Small sweet potato

• 4 Small celery stalks

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix

• 1 Tbs Fresh rosemary and sage, chopped (optional)

• Raisins (optional)

 Instructions:

1. Combine quinoa and broth in a small saucepan and bring to a boil. Turn heat all the way down, cover, and cook for about 15-30 minutes, until liquid is gone and quinoa is fluffy.

2. Meanwhile, dice sweet potato and boil until slightly soft. Drain water, add oil or ghee to the pan and sauté. Toss in onion and celery and cook until browned and soft. Add 1/2 Tbs of Shepherd Herb Mix, 1 Tbs of fresh sage and rosemary while cooking.

3. When quinoa is finished stir in the second half Tbs of Shepherd Herb Mix, combine with sautéed veggies in a large bowl and serve!

4. Sprinkle with raisins to finish if desired. 

Thanksgiving Casserole

Thanksgiving Casserole

Serves 6

Ingredients:

• 2 Turkey breast cutlets

• 1 C Delicata squash

• 1 C Butternut squash

• 1/2 Cup Chopped celery

• 1 Diced onion

• 1 Diced sweet potato

• 2 Tbsp Teeny Tiny Spice Shepherd Herb Mix

• 3 eggs

• 1/3 Cup Almond flour

• 1 Tbsp ghee or butter

• Olive oil for cooking

• Salt and Pepper to taste

• Optional: Fresh rosemary and sage

 Instructions:

1. Preheat oven to 400℉. Peel squash, then dice. In a large bowl, combine all chopped veggies, coat in olive oil, fresh herbs (optional), and 1 Tbsp Shepherd Herb Mix.

2. Bake at 400℉ for about 15 minutes.

3. Meanwhile, chop turkey into bite size pieces, toss in additional Shepherd Herb Mix, and cook in oil over med-high heat until cooked through. 

4. When veggies have finished cooking and turkey is done, add both, and pour into a greased casserole dish.

5. In a separate bowl, combine almond flour, eggs, and melted ghee or butter, then pour over veggie turkey mixture evenly to cover. 

6. Bake at 400℉ for about 20-25 minutes until the "crust" has cooked through and begins to brown. 

7. Remove and enjoy! 

Spiced Pumpkin Apple Butter

Spiced Pumpkin Apple Butter

Serves 2

Ingredients:

• 2 lbs Peeled and sliced apples

• 1/3 C Pumpkin puree

• 1/4 C Water

• 1/4 cup + 2 Tbs (divided) sugar (Use coconut sugar for lower glycemic and paleo options)

• 1 tsp Teeny Tiny Spice Garam Masala (add more when tasting for a stronger flavor)

 Instructions:

1. In a crock pot, cook apples, 1/4 cup sugar, 1/4 cup water and spice for 5 hours.

2. Blend in a large food processor or blender, adding in 1/3 cup pumpkin and another 2 Tbs sugar. Add additional spice if desired.

3. Scrape into a jar and spoon onto anything and EVERYTHING

Stuffed Peppers with Chocolate Chili Mole

Stuffed Peppers with Chocolate Chili Mole

Serves 2

Ingredients:

For the stuffed peppers:

• 2 Large peppers (I used bell, but sweet or poblano will work too!)

• 2 C Cauliflower rice (cauliflower that has been shredded very fine in a food processor)

• 1 C Chopped chicken (cooked)

• 1 Tbs Tomato paste

• Salt and pepper

For the chocolate mole sauce:

• 1/3 C plus 2 Tbs Chicken broth

• 2 tsp Olive oil

• 1 1/2 tsp Chocolate Chili Teeny Tiny Spice

• 1/2-1 Tbs Cacao powder (unsweetened)

• 1 Tbs Tomato paste

• Pinch of salt

• Freshly ground black pepper

 Instructions:

1. Preheat oven to 350℉.

2. In a large skillet, combine cauliflower rice and chicken. Add a little water to the tablespoon of tomato paste to create a slightly thinner consistency and pour over the mix. Give the dish a quick pinch of salt and a few grinds of pepper, continue to mix until thoroughly  combined, add to a large bowl, and set aside.

3. Cut the top off your peppers, then stuff with the rice and chicken mixture.

4. Bake for 30-40 minutes, increasing heat to 400℉ if yours aren't cooking quickly enough.

5. While the peppers are baking, heat olive oil in a small saucepan, then add 1 1/2 tsp Chocolate Chili spice and stir well. Slowly add 1/3 cup of broth to the pan, stirring. Next stir in cacao powder (start with 1/2 tbsp then taste and add more if desired), tomato paste, then add salt and pepper. If the mixture is too thick or strong in flavor, slowly add broth until flavor mellows to your liking.

6. When peppers are soft and beginning to wilt and brown, remove from oven, drizzle with the mole sauce, and serve. 

Optional: Top with an avocado! 

Garam Masala Nicecream

Garam Masala Nicecream

Serves 2 - Let's be real, we may just eat this in one serving ;)

Ingredients:

• 2 Bananas sliced

• 1 C Chopped mango

• 1 tsp Coconut sugar, 1 tsp of maple syrup or 1 tsp honey

• 1/4 tsp Garam Masala

 Instructions:

1. Slice and chop banana and mango and freeze in a small storage container overnight. 

2. Blend frozen fruit, spice, and sugar/honey in a high power blender (freeze for a shorter amount of time if using a smaller, lower power blender)

3. Top with dried fruit, nuts, or seeds and enjoy! 

Garam Masala Sweet Buns

Garam Masala Sweet Buns

Ingredients:

• 3 Eggs

• 3/4 C Coconut flour

• 3 Tbs Honey

• 3 Tbs Coconut oil

• 2 tsp Garam Masala

• 1 tsp Baking powder

• Juice from half a lemon

• Small handful of pistachios

• Small handful of raisins or currants

For the simple glaze:

• 2 Tbs Coconut oil

• 1 Tbs Honey

• Additional dried fruit and nuts, chopped

 Instructions:

1. Preheat oven to 350℉ and line a baking sheet with parchment paper.

2. In a large bowl, whisk eggs with juice of half an orange. 

3. Melt coconut oil on low on the stove top and stir into the egg and orange juice mix. 

4. Slowly add baking powder, Garam Masala and coconut flour and mix well.

5. Toss in raisins and chopped pistachios and form a ball of dough. It may feel a little sticky, but that’s okay.

6. Break dough off into small handfuls and roll into a ball. Place onto baking sheet and press down to create the shape of the bun, as these will not rise.

7. Bake for 30 minutes, until done.

8. To ice the buns, simply melt coconut oil and honey in a small sauce pan, mixing well. Drizzle atop buns, then sprinkle with chopped fruit and nuts. Pour an additional drizzle over the topping to secure more.

Enjoy! 

Garam Masala Ginger Scones

Garam Masala Ginger Scones

Ingredients:

• 2 C All-purpose flour (Cassava for gluten free)

• 1 Tbs Baking powder

• 3 Tbs Sugar (Plus a little more for glazing)

• 1/2 tsp Salt

• 3 1/2 tsp Teeny Tiny Spice Company. Garam Masala

• 5 Tbs Cold butter

• 1/2 C Chopped crystallized ginger

• 1 C Heavy cream

 Instructions:

1. Preheat oven to 425º F and line a cookie sheet with parchment paper.

2. Place flour, baking powder, sugar, salt and Garam Masala in a large bowl and whisk together. Alternatively, place in food processor and process with six 1-sec pulses.

3. Add cubed cold butter and rub in with cool fingertips until mixture resembles breadcrumbs. If using food processor, process with multiple 1-sec pulses.

4. Add chopped crystallized ginger and quickly mix in or pulse.

5. Stir in heavy cream until the dough begins to form.

6. Transfer the dough to a floured board and knead slightly by hand until it comes together into a rough, slightly sticky ball, about 5-10 seconds.

7. Roll dough out to 3/4 inch thick and use a round cutter to cut out circles. Alternatively, free form dough into a large, round circle and cut scones into eight wedges and place on parchment paper.

8. Brush tops of scones with heavy cream and sprinkle with sugar.

9. Bake at 425º F for 15-17 minutes until tops are light brown.

Chocolate Chili Trail Mix

Chocolate Chili Trail Mix

Ingredients:

• 1-2 C Macadamia nuts, almonds, pumpkin seeds, and walnuts

• 2 Tbs Melted butter or ghee

• 1 Tbsp Teeny Tiny Spice Chocolate Chili

• Pinch of Sea Salt

• Optional: Goji Berries

Instructions:

1. Mix all ingredients in a large bowl.

2. Spread it out on a baking sheet and baked at 400℉ for 20 min.

 3. Let cool, then add goij berries or dried fruit of choice.

Credit: @that-paleo-guy

Chili Truffles

Chili Truffles

Ingredients:

• 3/4 C Cocoa powder, sifted

• 1/2 C Maple syrup

• 4 oz Unsweetened chocolate

• 1/2 C Cocoa butter

• 1 Tbsp Teeny Tiny Spice Co. Chocolate Chili

 Instructions:

1. Add sifted cocoa powder, Chocolate Chili, maple syrup and cocoa butter to a double boiler (you can just place the pan with the mixture on top of another pan containing water if you do not have a double boiler).

2. Stir until melted and combined well.

3. Pour into chocolate molds or a bowl and refrigerate about one hour. At this point, you can shape it into little balls or egg-shapes - whatever you like. Eat them plain or roll them in cinnamon powder, cocoa powder or topping of your choice to decorate. This is a great opportunity to play with your food!

Persian Lemon Pound Cake

Persian Lemon Pound Cake

Ingredients:

• 1 C Unsalted Butter, softened to room temperature

• 2 Tbsp Teeny Tiny Spice Company Persian Adwiya

• 1 C Sugar

• 1½ C Flour (Cassava flour for gluten free)

• 1 tsp Baking Powder

• 4 Eggs

• 2 tsp Vanilla Extract

• ¼ C Lemon Juice

Instructions:

1. Cream together the butter, Persian Adwiya, and sugar in a mixer with a whisk and set aside for 30 minutes to allow the flavors to bloom.

2. Preheat the oven to 350°F.

3. Butter a medium sized loaf pan and line with parchment paper.

4. In a bowl, combine the flour and baking powder.

5. Beat in one egg at a time to the butter mixture.

6. Mix in the vanilla and lemon juice.

7. Add in the flour, ½ cup at a time, mixing until smooth.

8. Pour into the prepared pan and bake for 65 to 70 minutes, until the loaf is raised a bit in the center and/or a tester comes out dry when inserted into the middle.

9. Cool for 15 minutes, run a knife around the sides of the pan, and de-pan.

Enjoy!

Garam Masala Molasses Cookies

Garam Masala Molasses Cookies

This is a delicious cookie, similar to a traditional ginger or molasses cookie but with a much more complex flavor. These cookies are so good, we recommend making a double batch.

Ingredients:

Combine in a bowl:

• 1 C Sugar

• 3/4 C Oil

• 1 Egg

• 1/4 C Molasses

In a separate bowl, mix:

• 2 C Flour, sifted

• 1 tsp Cinnamon

• 1 tsp Salt

• 3 tsp Baking soda

• 3 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. Add wet ingredients to dry ingredients and mix until well blended.

2. Form teaspoon-sized rounded balls and place them on a cookie sheet lined with parchment.

3. Bake for 8 minutes at 350ºF.

4. Eat them hot out of the oven or allow to cool, if you can wait that long to eat them.

Chocolate Chili Brownies

Chocolate Chili Brownies

This is our favorite brownie recipe with our Teeny Tiny Spice Company Chocolate Chili as an addition. You can use any basic brownie recipe and then add 2 tbs. of Chocolate Chili. That’s all there is to it, and these are sure to delight your senses and warm you from the inside out.

Ingredients:

• 1 3/4 Sticks unsalted butter

• 1/2 C plus 2 Tbsp bittersweet chocolate chips

• 1 1/4 C Granulated sugar

• 4 Lg Eggs

• 1 tsp Pure vanilla extract

• 1/2 C + 2 Tbs Unbleached flour

• Pinch Salt

• 2 Tbsp Teeny Tiny Spice Company Chocolate Chili

Instructions:

1. Grease a 9×9” inch baking pan with butter. Dust with flour and tap out the excess. Preheat oven to 350ºF.

2. Melt butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.

3. Cream sugar, eggs and vanilla. Add cooled chocolate mixture and mix until well blended.

4. Measure the flour, salt and Chocolate Chili, then sift together directly into the chocolate mixture. Mix batter gently until well combined and no trace of the dry ingredients remains.

5. Spread batter evenly in prepared pan and bake 33 minutes or until a toothpick inserted in the center comes out clean.

6. Remove from oven and cool on rack for one hour before serving.

Garam Masala Pumpkin Pie

Garam Masala Pumpkin Pie

What can make your home feel more cozy and welcoming than a crackling fire in the fireplace and the aroma of cinnamon, clove, nutmeg and ginger emanating from your freshly baked pumpkin pie? In ancient Ayurvedic texts, Garam Masala was said to be made with the spices that warm your body. This pumpkin pie is sure to warm your body and soul.

Ingredients:

• 2 C Pumpkin purée

• 3 Beaten Eggs

• 1 1/4 C Half & half

• 1 tsp Vanilla extract

• 3/4 C Brown sugar

• 1/2 tsp Salt

• 1 1/2 Tbs Teeny Tiny Spice Company Garam Masala

• 9″ Pie crust round

 Instructions:

1. Preheat oven to 350℉.

2. Place pie crust dough round into a 9″ pie plate. Trim edges to extend about a 1/2″ over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.

3. Cut a large circle of parchment and fit it into the pie shell, extending over the edges. Fill the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350℉. Remove weights and parchment and bake 10-15 minutes more until golden brown. Cool completely on a wire rack.

5. Place pumpkin into a large bowl.

6. In a separate bowl, beat eggs well. Beat in half and half , vanilla extract, brown sugar, salt and Garam Masala until thoroughly blended. Add in the pumpkin mixture and mix well.

7. Pour pumpkin mixture into the pie shell and place in center oven rack. Bake 30-40 minutes until the filling is firm.

8. Cool completely on a wire rack and serve!

Garam Masala Poached Pears

Garam Masala Poached Pears

Ingredients:

• 4 Pears

• 2 Tbs Sugar

• 1 ½ tsp Teeny Tiny Spice Company Garam Masala spice blend

• 1-2 Tbs Butter

• 1 C Red wine

Instructions:

1. Peel and core the pears & slice each one in half, lengthwise.

2. Toss pears with sugar and Garam Masala spice.

3. Heat a pan over medium heat and add butter.

4. Place the pears in the pan, cut side down, and allow to cook for 8 minutes.

5. Pour the red wine over the pears, cover the pan and cook for 15 minutes until the pears are tender.

6. Remove the cover and take pears out of the pan.

7. Reduce the wine until just a couple of tablespoons are left.

8. Plate the pears and pour the wine sauce over them.

9. Serve immediately.

Spiced Pumpkin & White Chocolate Chip Cookies

Spiced Pumpkin & White Chocolate Chip Cookies

Ingredients:

• 2½ C Flour

• 1 tsp Baking powder

• 1 tsp Baking soda

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• ½ C Butter

• ½ C Brown sugar

• 1 C Pumpkin purée

• 1 Egg

• 1 tsp Vanilla

• 1½ C White chocolate chips

• ½ tsp Salt

Instructions:

1. Preheat oven to 350°.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and Garam Masala.

3. Cream the butter and sugars together.

4. Mix in the pumpkin, eggs and vanilla.

5. Add dry ingredients into the wet ingredients and mix until well blended.

6. Stir in the white chocolate chips.

7. Chill for 30 minutes.

8. Drop the spoonfuls of dough onto a cookie sheet lined with parchment paper.

9. Bake for 10-12 minutes and let cool on the cookie sheet or eat warm out of the oven.