Chinese Five Spice Steak Strips

Chinese Five Spice Steak Strips

Ingredients:

• 1 to 1.5 lb Thin steak, sliced into strips

• 3-4 Tbs Coconut aminos or soy sauce

• 2 tsp Teeny Tiny Spice Chinese Five Spice

• 1 Tbs + 1 tsp honey

• 1 Tbs Apple cider vinegar

• 1 tsp Salt

• 1 tsp Garlic, minced

• 1 tsp Chili paste (optional)

Instructions:

1. Add steak slices to a Ziploc bag or large storage container with lid. 

2.  Add all ingredients minus 1 tsp of honey, and stir to coat. 

3.  Zip or put the lid on the container and shake well.  Marinate for a few hours in the fridge.

4. When ready to cook, add 1-2 tsp ghee or cooking oil to a pan (cast iron if possible) then add the steak strips when hot. 

5. Cook until steak is cooked through. You can add remaining marinade/spice while cooking. As liquid thickens and steak finishes cooking, turn up the heat to high and get some nice browning on the steak. Add a drizzle of honey and one splash of coconut aminos or soy sauce to finish.  

6. Serve atop rice or sauteed vegetables. 

Baby Eggplants with Spiced Chickpeas

Baby Eggplants with Spiced Chickpeas

Ingredients:

• 2 Baby eggplants

• 1 Can chickpeas

• 2 Tbs Tahini (sesame seed butter)

• Fresh herbs (parsley works well here!)

• 1-2 tsp Sesame seeds (optional)

• 2 tsp Teeny Tiny Spice Ras El Hanout or Harissa

• Salt

Instructions:

1. Rinse and drain liquid from chickpeas and let sit on a towel for about 30-60 minutes. Pat dry.

2. Heat oven to 400℉. Toss chickpeas in a little oil, spice, and salt, then bake for about 30-45 minutes until crispy. 

3. Meanwhile, heat the grill and cover eggplant with a little oil and salt. Place directly on the grill, puncturing with a few holes and grill for about 20 minutes, flipping regularly. If you don't want to use a grill, you can roast them until softened.

4. Take a moment and bring a dry skillet to medium heat. Toss in the sesame seeds and slightly brown them.

5. When eggplant is tender, remove from the grill, slice open like a baked potato, fill each with half the chickpeas, a pinch of salt, then tahini, and top with the toasted sesame seeds and remaining chickpeas. 

Strawberry Garam Masala Jam

Strawberry Garam Masala Jam

Ingredients:

Makes 1 small jar, double or triple as necessary

• 1 1/2 lb strawberries

• 1/4 C Sugar

• Juice from half a lemon

• 2-3 tsp Teeny Tiny Spice Garam Masala

Instructions:

1. Begin by chopping the berries into a small dice. Toss with sugar and let sit for 20 minutes to a few hours.

2. Pour the berries + sugar into a pan on the stove top and bring to medium-high heat, stirring regularly. Add lemon and spice. 

3. The berries will cook down so continue to stir and bring to a boil. Cook for 20-40 minutes. To test, pour a little on a spoon and drag your finger through it. If it doesn't fall back onto itself, it's done. If it does, continue to reduce. Your jam should thicken, and if desired, you can use a potato masher or fork to break the berries down even further as they cook. 

4. Once reduced/thickened, add to a glass jar and let cool slightly before covering. Refrigerate and enjoy on toast, crackers, pastries, even burgers or roasted meats as a glaze! You'll be amazed at how good this flavor combo can be. 

Seaside Salmon Cakes

Seaside Salmon Cakes

Ingredients:

• 2 Cans of wild salmon

• 1-2 tsp Sesame oil

• 1/2 Cup flour (I used tapioca flour, a great gluten-free option)

• 1 Egg

• 1/2 Onion

• 1 Green bell pepper

• 1-2 Tbsp Teeny Tiny Spice Seaside Spice

• 1 tsp salt

• Pinch of garlic granules if desired

Instructions:

1. Begin by chopping onion and pepper in a food processor.

2. Heat 1-2 teaspoons of sesame oil in a cast iron skillet. 

3. Mix salmon, onion, pepper, salt, spice, garlic, and the egg in a bowl. Slowly add flour, a tablespoon at a time until no long super wet and holds when put into a patty.

4. Make a patty using about 2 Tbsp worth of the mix, forming in your hands, and then place carefully in the hot oil. 

5. Continue with the rest of the mixture, adding to the oil (you may need to do 2-3 batches).

6. Fry on medium high for about 2-3 minutes then check to see if ready to flip. Flip when turning golden brown, and fry to desired doneness on the other side. You can slightly press with a spatula after the first flip.

7. Serve with your favorite sauce, or add to a salad and enjoy.

Hot Honey Harissa Glazed Carrots

Hot Honey Harissa Glazed Carrots

Ingredients:

• 1 lb Carrots

• 1 Large Onion

• 1 Tbs Teeny Tiny Spice Company Harissa

• 1-2 Tbs Olive oil

• 2 Tbs Honey

• Pinch of salt

Instructions:

1. Preheat oven to 400℉. 

2. Begin by washing carrots. Chop them in half lengthwise, then cut those pieces in half horizontally, making carrot "sticks"

3. Chop the ends of the onion off, then cut in half horizontally. Cut those pieces into half, horizontally. Then peel. Remove the onion in layers, and place over carrots on a greased baking sheet. 

4. Coat the carrots and onion with olive oil, 1 Tbs Harissa, and a pinch of salt.

5. Bake for 30 minutes, flipping halfway.

6. Drizzle with honey, bake for 5 more minutes, then serve. 

Vampire Slayer Burger Bowl

Vampire Slayer Burger Bowl

Ingredients:

• 1 lb Grass fed beef (for 4 burgers)

• 4 Cloves of garlic

• 1/4 Cup chopped leeks, green onions, ramps

• 2 Sweet potatoes, diced

• 1 Tbsp Teeny Tiny Spice Perfection Spice

• Salt to taste

Instructions:

1. If grilling, preheat the grill to medium heat. 

2. Chop garlic, onion, and potatoes.

3. Add half the garlic to a warm skillet/cast iron pan, with some fat or oil of choice. After a few minutes, add potatoes and cook over medium heat. 

4. Add salt to potatoes and a pinch of your favorite spice (we love to use our Montreal blend!) Stir the potatoes regularly. Add green onion/leeks in when about halfway cooked through. 

5. Mix Perfection Spice, the other half of the garlic, a pinch of salt, and half of the chopped leeks/onions in a small bowl. 

6. Add ground beef to the mixture and mix well. Patty into 4 burgers. Cook until the desired doneness. 

7. When burger and potatoes are done, top the potatoes with the patty and serve. 

8. Up the ante by mixing up a garlic mayo for topping! 

Cherry Chipotle Ribs

Cherry Chipotle Ribs

Ingredients:

• 1 Rack of pork spare ribs (use any ribs, just adjust cooking time as needed)

• About 2 cups cherries, pitted (fresh or frozen)

• 2 Tbs Tomato paste

• 2 Tbs Vinegar

• 4-6 Dates, soaked for about an hour

• 1 Tbsp Teeny Tiny Spice Oaxacan Adobo

• Salt to taste

Instructions:

1. Begin by cutting off any excess film around the ribs.

2. Turn on grill to medium heat (Please see notes for oven cooking).

3. Purée the cherries with tomato paste, dates, spice, vinegar, and a pinch of salt. Taste and adjust as needed.

4. Lightly coat the ribs in the paste, then wrap well, folding in the ends to create a foil bag around the ribs. Save remaining paste. 

5. Place on grill over low heat for about 15 minutes, then flip carefully, taking caution as to not puncture the bag. Cook for another 15 minutes. Repeat process to cook for 1 hour in foil. 

6. Open the bag, carefully, then place the ribs directly over low heat, brushing additional paste over the ribs, flipping every 5 minutes or so, continuing with the paste, until the temperature has reached about 190℉. 

7. Serve with your favorite side dish. 

*We made these specifically on the grill but a general spare rib recipe in the oven calls for ribs to be cooked about 3-4 hours at 275℉, in a large roasting pan covered with aluminum foil. 

Xinjiang Chicken Skewers

Xinjiang Chicken Skewers

Ingredients:

• 1.5 lbs chicken breast or thighs, diced

• 2 Tbsp Teeny Tiny Spice Xinjiang Spice

• 2 Tbsp honey

• 2 Tbsp olive oil

• pinch of salt

 Instructions:

1. Preheat oven to 400 degrees or heat grill. 

2. Dice chicken into bite size pieces. 

3. In a bowl, mix spice, salt, honey, and oil.

4. Add chicken to bowl to coat. 

5. Slide chicken onto metal skewers. If baking, lay across a casserole dish so drippings won't fall into the bottom of your oven and burn. 

6. Bake for 25 minutes or until cooked through and broil for a moment to finish slightly crispy. Likewise, grill until chicken is no longer pink. 

Beans and Greens Burger

Beans and Greens Burgers

Ingredients:

• 3 Cups Black beans, cooked

• 3 Eggs

• 2 Cups Cabbage, finely chopped

• 1 Cup Spinach greens, finely chopped

• Bunch of cilantro, finely chopped

• 1 Medium onion, finely chopped

• 6 Tbsp Almond flour (can sub flour of choice)

• 1-2 tsp Salt

• 1-2 tsp Teeny Tiny Spice of choice (Suggestions below)

• optional: Garlic

Suggested Teeny Tiny Spice blends: Oaxacan Adobo, Ethiopian Berberé, Tolucan Chorizo

 Instructions:

1. Begin by mashing the beans with a fork until mostly ground up. 

2. Using a food processor or grater, chop all veggies to an ultra fine size. 

3. Mix veggies and beans, then add eggs, stirring well. 

4. Add salt, spice, garlic, and then begin to add flour, a tablespoon at a time. Stop if the mixture becomes too thick and dry, you want it to stay somewhat moist but not overly wet.

5. Scoop with 1/3 cup and then patty with your hands. Lay each burger on a very well greased baking sheet or Silpat mat. 

6. Bake at 350 for 45-60 minutes, flipping carefully halfway. 

Lentil Meatballs

Lentil Meatballs 

Makes 20 balls

Ingredients:

• 1 Cup dry lentils

• 3 oz (handful) Carrots

• 1/4 of a large onion

• 6 oz Cauliflower (two handfuls)

• 1 Egg

• 4-5 Cloves of garlic

• 2 Tbsp Cooking fat or oil

• 1-2 Tbsp Flour (Cassava flour for gluten free)

• 1-2 Tbsp Teeny Tiny Spice Vadavan Curry

• 1-2 tsp salt

 Instructions:

1. Bring lentils to a boil with about 4 cups of water. Let simmer for about 30 minutes until softened.
2. Meanwhile, add carrot, onion, garlic, and cauliflower to a food processor (in batches if necessary) and pulse to a small rice texture.
3. Sauté the veggie and garlic blend on the stove top until softened. 
4. Add to a large bowl and set aside.
5. Preheat oven to 350℉. 
6. When lentils are mostly softened, drain, and add to a food processor, pulsing a few times to chop. You don't want a smooth puree here; it should still be slightly chunky.
7. Add to the veggie mix, crack an egg and the spices into the bowl, and mix well. 
8. Add flour slowly and stir. 
9. Scoop with a tablespoon into the palm of your hand and toss back and forth from palm to palm to form a compact ball. Add more flour if too moist, or another egg or liquid if too dry. 
10. You can add these to a greased baking sheet or into a hot skillet with oil/fat and cook for a few moments to brown before baking. 
11. Bake at 350℉ for 20-30 minutes, let cool slightly, then serve. 

Seaside Spice Meatloaf

Seaside Spice Meatloaf

Ingredients:

• 1 lb Ground beef

• 3 Eggs

• 1 Red pepper, diced

• 1/2 Cup Raw onion, diced

• 2 Tbsp Teeny Tiny Spice Seaside Spice

• 2 Tbs Coconut flour

• 2 Tbs Tomato paste

• 1 -2 tsp Salt

For sauce:

• 2 Tbs Tomato paste

• 1 Tbs Honey

• 2 tsp Apple cider vinegar

• 1/2 tsp Teeny Tiny Spice Seaside Spice

 Instructions:

1. Preheat oven to 375℉.

2. Combine all of the meatloaf ingredients in a large bowl and form into a loaf in a greased bread pan. Bake for 35 minutes.

3. Combine sauce ingredients and brush on meatloaf for 5-15 minutes more of cooking. 

4. Let cool slightly, slice, and serve. 

Chutney Two Ways

Chutney Two Ways

The instructions for both are the same:

1. Combine ingredients.

2. Barely simmer, covered for an hour.

3. Remove cover and allow moisture to cook off, stir frequently to avoid burning,
   until you have a thick consistency.

Apple Raisin Chutney:

2 Apples, peeled, cored and diced

¼ C Golden raisins

¼ C Thompson Raisins

¼ C dried currants

1 Jalapeño chili, de-seeded and minced

4 Cloves of garlic, peeled and chopped

½ a small onion, diced

¼ C Apple cider vinegar

½ C Water

½ tsp Teeny Tiny Spice Company Garam Masala

Mango Ginger Tangerine Chutney:

2 Mangoes, peeled and diced

1 Inch piece of ginger, peeled and minced

½ of a small onion, diced

The peel of one organic tangerine, julienned

½ tsp Teeny Tiny Spice Company Chinese Five Spice

¼ C Apple cider vinegar

½ C Water

Spiced No Bake Chocolate Chip Oatmeal Bites

Spiced No Bake Chocolate Chip Oatmeal Bites 

Makes about a dozen

Ingredients:

• 1 1/2 C Oats

• 1/2 C Nut butter (peanut, almond, etc)

• 1/4 C Chocolate chips

• 1/4 C Honey

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

Instructions:

1. Combine all ingredients except for the oats and mix well.

2. Add oats and mix well.

3. Scoop with a tablespoon into the palm of your hand and roll/pack the mixture into a ball.

4. Refrigerate to store.

French Four Spice Mini Scones

French Four Spice Mini Scones

Ingredients:

• 1 1/4 C Almond flour

• 1/4 C Melted butter

• 1/4 C Coconut sugar

• 1 Tbs Maple syrup

• 1 Egg

• 1-2 tsp Teeny Tiny Spice French Four Spice

• 1 tsp Vanilla extract

• 1 Pinch Baking powder

For optional glaze:

• 1/4 C Coconut butter

• Almond milk

• Maple syrup

 Instructions:

1. Preheat oven to 350℉.

2. Melt butter and add to a bowl with sugar and spice. Add half the flour, then the egg, then the rest of the flour, mixing well.

3. Add maple syrup, vanilla, and baking powder and mix until fully combined. 

4. Scoop by the tablespoon onto a baking sheet lined with parchment paper.

5. Bake for 25 minutes.

6. While scones are cooling, add coconut butter to a small pan and slowly add maple and almond milk until a thick, but still runny icing is formed. You can drizzle or pipe this over the scones 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.

Apple Chutney & Grilled Cheese

Apple Chutney & Grilled Cheese

Ingredients:

For the Chutney:

• ¼ C Brown sugar

• 1 C Red wine vinegar

• ½ Small onion, finely diced

• 2 tsp Ginger, finely chopped

• 1 tsp Teeny Tiny Spice Garam Masala

• ½ tsp Salt

• Zest of ¼ of a lemon

• 8 oz. Fresh apple, stems removed and cubed

For the grilled cheese:

• Bread of choice

• Cheese of choice

 Instructions:

1. In a saucepan, combine all of the ingredients except the apples.

2. Bring to a boil and then reduce to a simmer.

3. Simmer until the liquid is reduced by 2/3, about 15 minutes.

4. Stir in the apples and continue simmering until the apples are soft and slightly broken down, and chutney is thick - about 15 more minutes. Chop as desired. 

5. Allow cooling.

To assemble the grilled cheese, butter the bread slightly on one side. On the un-buttered side, slather on a few teaspoons of chutney. Lay it butter side down into a greased skillet. Shred the cheese over the chutney and top with the other slice of bread, butter side up. Cook, until browned and crispy on both sides and cheese is melted.s

Four Spice Red Wine Braised Beef

Four Spice Red Wine Braised Beef 

Ingredients:

Serves 2-4

• 1 lb Beef stew meat

• 1/2 Bottle red wine

• 1-2 Cups Broth or water

• 2 Carrots (diced)

• 1/2 Onion (diced)

• 1 Tbsp Teeny Tiny Spice French Four Spice

• Garlic

• Salt

• Cooking fat/oil

 Instructions:

1. Preheat oven to 325℉. 

2. In a small food processor or using a knife, finely dice the carrot, garlic, and onion. 

3. Heat the cooking fat (about a tablespoon or two) in an oven-safe pot with lid (like a dutch oven.) 

4. Add the beef and cook to sear the sides. Sprinkle with salt and French Four Spice.

5. Remove meat from pan, add the diced veggies and garlic, then cook at medium-high until translucent and cooked down. 

6. Pour in half a bottle of red wine, a cup of broth or water, and using a wooden utensil, scrape up any bits that have stuck to the pan. 

7. Add meat back in, give another sprinkle of salt and additional French Four Spice if desired and cook in the oven for 3 hours. Halfway through, check the braise to see if it needs more liquid. 

8. After time is up, if liquid is too thin, bring it to a boil on the stove top to reduce and drizzle over the plate before serving. 

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

Thanksgiving in a Bowl

Thanksgiving in a Bowl

Ingredients:

• 1 lb Ground turkey breast or thighs

• 1 Delicata squash

• 1/4 C Dried cranberries

• 2 Tbs Chopped pecans

• 1-2 Tbs Tahini

• 1 Tbs Maple syrup or honey

• 1 Rib of celery (diced)

• 1 Small onion (diced)

• Cooking fat of choice

• 1 Tbsp + 1 tsp Teeny Tiny Spice Shepherd Herb Mix or Za'atar

 Instructions:

1. Preheat the oven to 450℉. 

2. Slice off the ends of the squash, slice in half, scoop out the seeds, and bake, skin on, until browning.

3. Meanwhile, in a skillet, sauté the diced celery and onion until soft, sprinkling with salt and herbs. Set aside. 

4. In a skillet, add a little cooking oil then add the ground turkey. Cook, chopping with a fork, sprinkling with a tablespoon of Shepherd Herb Mix and salt to taste.

5. When all components are finished cooking, layer a bowl with squash, add a scoop of the celery onion mix, then top with ground herbed turkey.

6. Finally, sprinkle cranberries and pecans atop and drizzle with tahini and honey/maple syrup to serve.