Spiced Buttery Chicken Thighs

Spiced Buttery Chicken Thighs

Ingredients:

• 8 Chicken thighs (Boneless or bone-n but skins removed)

• 1 Stick of butter

• Teeny Tiny Spice Company Jamaican Jerk or blend of choice (Virtually any of our blends are delicious in this recipe)

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 315°F.

2. Lay the chicken thighs in a baking dish and sprinkle with salt and pepper and enough spice to coat each side.

3. Cut slices of the stick of butter and spread them out over the top of the chicken pieces.

4. Cover and bake for 2 ½ hours.

5. Serve.

Garam Golden Milk

Garam Golden Milk

Ingredients:

• 1 1/2 Cups coconut milk (canned, no sugar added)

• 1 Tbsp honey

• 1 knob of ginger, 1 inch or so, pressed or grated fine (you can sub ginger powder here, just a pinch should work)

• 1/2 tsp Teeny Tiny Spice Garam Masala

• 1/2 tsp Turmeric powder

• pinch of black pepper

• Optional: 1/2 cup of tea if you'd like to cut the amount of coconut milk in half

Instructions:

1. Heat coconut milk and Garam Masala on the stove top.

2. Add to a blender with ginger, honey, turmeric, and pepper. Blend well until frothy.

3. Pour and enjoy. 

Five Spice Oven Roasted Ribs

Five Spice Oven Roasted Ribs

Adapted from this The Kitchn recipe

Ingredients:

• 2 lb Pork spare ribs

• 2 Tbs Coconut aminos or soy sauce

• 2 Tbs Brown sugar or coconut sugar

• 1 Tbs Sesame oil (Olive oil would be fine too)

• 1 Tbs Teeny Tiny Spice Chinese Five Spice

• 1/2 Tbs Mustard

• Salt

Instructions:

1. Combine oil, aminos/soy sauce, and mustard in a small dish and mix well. 

2. Combine a pinch of salt, the Chinese Five Spice and sugar in a separate dish. 

3. Preheat oven to high broil.

4. Cover a large baking sheet with foil, then lay a wire rack over it so air can circulate around the ribs while cooking. 

5. Lay ribs on top of wire and brush with the liquid mixture. 

6. Cover both sides in the spice/sugar mix. 

7. Broil for 4 minutes until sugar is bubbling.

8. Turn off broil, lower the ribs to the bottom or middle rack, then cook for 1 hour and 30 minutes at 300℉.

​​​​​​​9. Wrap the ribs with foil and cook for another hour before serving.

Persian Pomegranate Braised Beef

Persian Pomegranate Braised Beef

Ingredients:

• 2-3 lb Beef roast

• 2-3 Tbsp Teeny Tiny Spice Persian Adwiya

• Salt to taste

• 2-3 C pomegranate juice or berry juice

• Carrots

• Onion

• 5 Cloves garlic

• 1-2 Tbs Ghee or olive oil

• Optional: Honey
  

​ Instructions:

1. Preheat oven to 325℉.

2. Pat down beef roast with spice mix and salt. Finely chop garlic and slice the onion.

3. Heat oil or ghee in a dutch oven (or oven safe pot with lid) until very hot, then add beef. Sear on all sides for a minute or two.

4. Remove meat from pan, reduce heat and add garlic and onion. Sauté until soft.

5. After a few minutes, add 1-2 Cups of the juice and de-glaze pan. 

6. Add meat back in, cover with onion, then cook with the lid on in the oven for 2-3 hours. Add carrots or vegetables of choice in the pot for the last 30-45 minutes. 

7. Remove from oven then reduce the juices from the roast in a skillet with a drizzle of honey until thickened. Add more Persian spice if desired. Pour over sliced meat and serve.  

8. Optional: top with nuts or pomegranate seeds for more texture

Garam Masala Fig Thumbprint Cookies

Garam Masala Fig Thumbprint Cookies

Ingredients:

• 1 ¾ C Almond flour

• 1 Tbs Coconut flour

• ½ tsp Baking powder

• ½ C butter, softened

• ½ C Confectioners sugar

• 1 Egg yok

• 1 tsp Almond extract

• 1 tsp Teeny Tiny Spice Garam Masala

• Fig jam (or raspberry, blueberry, strawberry…)

Instructions:

1. Preheat oven to 325.

2. Place a piece of parchment paper on a baking sheet.

3. In the bowl of a stand mixer, beat the butter and confectioner’s sugar until light and fluffy, then beat in the egg yolk and almond extract.

4. Mix together the almond flour, coconut flour, Garam Masala and baking powder and add to butter mixture.

5. Form into 1 inch balls and place about 2 inches apart on the baking sheet. Gently press each ball to about ½ inch high. With your thumb, press an indentation into the center of each cookie.

6. Spoon about ½ tsp of jam into the center of each cookie and bake for 10-12 minutes. They are done when they are just slightly brown around the edges.

Penang Curry Chicken with Citrus and Ginger

Penang Curry Chicken with Citrus and Ginger

Ingredients:

• 1-2 lbs Chicken thighs, diced into small pieces

• 1/3 C Coconut aminos or soy sauce (use less if using soy, as aminos have a much more mild flavor)

• 1 - 1.5 Tbsp Teeny Tiny Spice Penang Curry 

• 1 Tbs Rice vinegar

• 2 tsp Fish sauce

• 2-3 tsp Lime juice or juice from 1/2 an orange

• 1 1/2 tsp Ground ginger powder or minced fresh ginger

• 3 cloves garlic, finely minced

• Sprinkle of Sea salt

 Instructions:

1. Combine all ingredients in a large bowl and add the chicken. Marinate for an hour or two.

2. Add your favorite cooking fat to your skillet, bringing it to medium high heat, then add chicken and any remaining sauce from your marinade. 

3. Simmer the chicken, stirring and flipping the pieces regularly until most of the sauce has cooked and chicken begins to brown.

4. Cook until sauce has thickened, then serve. I like to top mine with some chopped nuts and fresh herbs.

Baked Chicken Thighs with Pomegranate Seeds

Baked Chicken Thighs with Pomegranate Seeds

Ingredients:

• 4-6 Boneless chicken thighs

• 2-3 Tbsp Teeny Tiny Spice Company Za’atar

• Seeds from ½ of a fresh pomegranate

• Salt and pepper

Directions:

1. Coat both sides of the chicken thighs with Za’atar and a bit of salt and pepper.

2. Spread pieces on a baking sheet and place into a 350º oven for 30 minutes.

3. After 30 minutes, change to a low broil for 5 minutes.

4. Remove from oven, sprinkle the pomegranate seeds over the chicken and serve with a side of sweet potato mash or steamed vegetables.

5. Enjoy.

Dairy Free Creamy Broccoli Soup

Dairy Free Creamy Broccoli Soup

Ingredients:

• 1 Crown of broccoli

• 1 Head cauliflower

• 3 C Chicken broth

• 1 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix or blend of choice

• 1 Tbs Olive oil plus more for roasting

• Salt and pepper to taste

• Granulated or powdered garlic (to taste, optional)

Instructions:

1. Begin by roasting the cauliflower and broccoli, chopped, with a little bit of oil for 30-40 minutes at 425℉.

2. Add about three cups of the roasted cauliflower, a handful of the broccoli, 1 Tbs oil and the garlic and spice to a blender. Set the remaining broccoli and cauliflower aside. Pour in 2 cups of the chicken broth and blend until creamy.

3. Pour the soup into a pot and add in the broccoli and cauliflower that you had set aside.

4. Blend the remaining cup of broth in the blender to get any remaining soup that is left on the sides. Pour this broth into the pot to thin the thick mixture.

5. Add salt and pepper to taste.

6. Serve warm with croutons, bacon bits, or your favorite soup topping for some crunch. 

Savory Cheese Dates

Savory Cheese Dates

Makes about 1 dozen

Ingredients:

• 1 Dozen pitted dates

• 1 Dozen pecans, walnut halves, or almonds 

• 1 C Cassava flour or white flour

• 1 C Finely shredded cheese

• 1/4 C Ghee or fat of choice

• 1/4 C Water

• Pinch of salt

• 1 Tbs Rosemary, finely minced 

• 1 tsp Teeny Tiny Spice Perfection Spice or WhoopAss (for spicy nuts) or 1 tsp Teeny Tiny Spice (for an herby crust)

 Instructions:

1. Preheat your oven to 400℉. 

2. If you're opting for spicy, add your nuts to a skillet with a tiny bit of cooking oil on medium heat. Sprinkle with a pinch of Perfection Spice Rub or WhoopAss and toast on low for a few minutes. If you're not adding spice, you can leave these un-toasted or toast without spice for a few moments for a nuttier flavor.

3. When nuts have cooled, stuff your dates each with a nut. 

4. In a bowl, combine flour, rosemary, cheese, salt, and if using, Shepherd Herb Mix. A tablespoon at a time, add in the melted ghee or butter and water, mixing as you add them to form a dough that's slightly crumbly yet still holds together when you form it into a ball.

5. Divide the dough into 12 equal pieces. Form each into a ball, then flatten. Fill each with a date and wrap the dough around each, working to cover any cracks and ensuring the thickness is even all around. Roll them between your hands to smooth.

4. Bake at 400℉ on a baking sheet lined with parchment paper, flipping halfway through, for about 20 minutes. Serve warm, or slightly heat before serving. 

Spiced Custard

Spiced Custard

Ingredients:

• 1 Can of full fat coconut milk

• 4 Eggs

• 2-3 Tbs Raw honey or maple syrup

• 2 tsp Vanilla

• 1 tsp Teeny Tiny Spice Company Garam Masala

Directions:

1. Preheat oven to 325ºF.

2. Boil about 2 cups of water.

3. In another pot, heat the coconut milk and honey on medium heat.

4. In a bowl, whisk the vanilla, Garam masala and eggs.

5. Once the milk/honey is heated, add it to the egg mixture and mix well.

6. Place 4 ramekins in a baking dish and fill the baking dish to half full with the hot water.

7. Pour the custard mixture into the ramekins.

8. Bake for 25-35 minutes or until the custard feels set.

9. Serve warm or refrigerate for at least 2 hours to chill.  

5 Ingredient Sweet and Spicy Trail Mix

5 Ingredient Sweet and Spicy Trail Mix

Ingredients:

• 1 C Trail mix (I used a mixture of walnuts, hazelnuts, almonds, cashews, and raisins)

• 1 - 2 tsp Brown sugar or coconut sugar

• 2 tsp Soy sauce or coconut aminos 

• 1/4 to 1/2 tsp Teeny Tiny Spice Chinese Five Spice

• Coconut oil

 Instructions:

1. Add a tiny bit of oil to an oven-safe skillet and bring to medium heat. 

2. Add trail mix, shaking to coat very lightly with oil, sprinkle in spice, pour in the soy sauce or coconut aminos, shaking the pan to coat, then sprinkle in the sugar to dust the mix.

3. Place in the oven at 200℉ for 15-20 minutes, remove, and let cool.

4. Serve 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 Company Shepherd Herb Mix or Za'atar

 Instructions:

1. Slice off the ends off the squash, slice in half and scoop out the seeds. Bake, skin on, until browning in 450℉ oven. 

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

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

4. 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.

5. Finally, sprinkle cranberries and pecans and drizzle with tahini and honey/maple to serve. 

Spiced Espresso Chocolate Bark

Spiced Espresso Chocolate Bark

Ingredients:

• 4 oz of Baking chocolate/100% chocolate bar

• 2-4 Tbs Nuts of choice

• 2-4 Tbs Raisins, or dried fruit of choice

• 2 Tbs Coconut Sugar (optional)

• 2 Tbs C Coconut oil

• 2 Tbs Honey

• 1 tsp Teeny Tiny Spice Garam Masala

• 1/2 tsp Finely ground coffee

 Instructions:

1. In a large sauce pan or frying pan, add coconut oil and melt on low. Add in chocolate, stirring so as not to burn, then pour in honey and mix very well until ingredients are thoroughly combined. 

2. While these are melting, lay a sheet of parchment paper on a baking sheet and sprinkle with nuts and dried fruit. Try to confine it to a 6 in x 6 in or so area (you'll be pouring chocolate over this. You can also skip this step and add nuts/fruit at the end. )

3. Add coffee and Garam Masala to the chocolate and stir. 

4. Pour the mixture over the nut/fruit sprinkle, making sure there are no holes or gaps. You can spread it all around a bit with a spatula. If you didn't add nuts/fruit to the pan first, just pour chocolate into a sheet, then sprinkle with nut/fruit mixture.

5. I like to sprinkle everything with a coating of coconut sugar at the end if chocolate it still bitter. 

6. Freeze for a few hours, then break into pieces for serving. Store in freezer. 

Curried Pumpkin Soup

 

Curried Pumpkin Soup

Ingredients:

• 1 Pumpkin (Sugar pumpkin or small baking pumpkin. You could also use a butternut squash)

• 1/2 or 1 Whole sweet apple (Use a green apple for a less sweet and tart soup)

• Half an onion (Yellow or white)

• 2 C broth

• 1/4 Cup full fat coconut milk

• 2 Cloves garlic, minced

• 1 Tbs cooking fat/oil

• 1 tsp salt

• 1 Tbsp Teeny Tiny Spice Company Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake with skin on until softened at 450℉. 

2. Carefully remove the skin.

3. Add flesh to your blender.

4. Heat oil in a large skillet then toss in garlic. Once aromatic, toss in apples, salt, and Massaman Curry. 

5. Cook until onions are softened then transfer everything to the blender. 

6. Deglaze the pan with a bit of the broth and pour contents into the blender.

7. Add broth and coconut milk to the blender.

8. Blend ingredients until creamy and thoroughly combined. Adjust spice and salt as needed. 

9. Heat to serve. 

Apple and Spiced Pecan Salad

Apple and Spiced Pecan Salad

Ingredients:

• 2-4 Strips Bacon

• 2-4 Cups Mixed greens

• 1 Small Apple

• 2 Tbs Chopped Pecans

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

• 1 tsp Honey

Suggested Teeny Tiny Spice blends: Harissa, WhoopAss, Jamaican Jerk

For the dressing:

• 1 Tbs Apple cider vinegar

• 1 Tbs Balsamic vinegar

• 1 Tbs Olive oil

• 1 tsp Dijon mustard

• 1 tsp Honey

 Instructions:

1. Fry bacon and set aside to cool.

2. In the bacon grease, fry thin sliced apples for about 30 seconds on each side and set aside.

3. Add chopped pecans to the grease and simmer, shaking in some spice and a teaspoon of honey to coat (add a pinch of salt here too!). Let cook on medium for about a minute then scoop out with a fork.

4. You can finish the bacon in the honey spice grease to add a little extra flavor.

5. Combine all ingredients for the dressing in a small container.

6. Mix all ingredients together and drizzle with dressing to serve. 

Italian Sausage and Peppers​​​​​​​

 

Italian Sausage and Peppers

Ingredients:

• 1 lb Pork or beef sausage link, or links

• 3 Peppers (red, yellow, orange, green bell)

• 2 Large onions

• 1 28 oz Can (or close to 28 oz can) crushed tomatoes, no salt added

• 2 Tbsp Teeny Tiny Spice Hot Italian Spice

• 1/2 tsp salt

• 2 Cloves of garlic

• Cooking oil or fat of choice

Instructions:

1. Begin by preparing the sausage, cooking it through.

2. Slice the peppers and onion into long strips, mince the garlic, then heat some oil in a large pot.

3. Add garlic, onion and peppers and cook over medium, stirring regularly until mostly softened.

4. Add the crushed tomato, spice and salt. Taste and adjust seasoning as necessary.

5. Add sausage links and serve. 

Cool Cucumber Soup

Cool Cucumber Soup

 Ingredients:

• 6 Medium to large cucumbers, chopped

• ¼ C Cold water

• 2 Tbs White balsamic or red wine vinegar

• 1 Small onion, chopped

• 1 Garlic clove, chopped

• 2 Tbs Chopped fresh basil

• 1/4 C olive oil

• 1 tsp Raw honey

• 1 tsp Tiny Spice Company Shepherd Herb Mix

• S & P to taste

Instructions:

1. In a blender, blend ½ the cucumbers with all of the water until smooth.

2. Add remaining cucumber, onion, garlic, basil, honey, vinegar, Shepherd Herb Mix, and blend until smooth.

3. With blender on, slowly add the oil and blend until creamy.

4. Add salt and pepper to taste.

5. Chill for a few hours before serving.

Spiced Veggie Frittata

Spiced Veggie Frittata
 

Ingredients:

• 1-2 Carrots

• 1-2 Bell or red peppers

• 1-2 Onion

• 1-2 Zucchini

• 1 Eggplant

• 1/2 Tbs Olive oil

• 1 Tbsp Teeny Tiny Spice blend of choice (Suggestions below)

• Salt

• 8 Eggs

Suggested Teeny Tiny Spice Blends: Harissa, Ethiopian Berberé, Shepherd Herb MIx, Hot Italian Spice

Instructions:

1. Preheat the oven to 400℉

2. Dice the vegetables and toss with olive oil and a good pinch of salt.

3. Whisk eggs with spice, add in veggies and mix welll. 

3. Pour contents into a greased pie dish or cast iron skillet. 

4. Bake at 425℉ for 20-30 minutes until firm. If the center is still wet, turn the broiler on low and cook for one more minute until the center is set.

Tomato Tart

Tomato Tart

Ingredients: 

To make the crust:

• ½ C Coconut flour

• 1 Clove finely chopped garlic

• 1 tsp Teeny Tiny Spice Company Hot Italian Seasoning

• ¼ tsp salt

• 1/3 Cup melted coconut oil or melted butter

• 2 eggs

 
Toppings:

• 1-2 Tomatoes, sliced

• 2 Tbs Mayo blended with 1 clove of chopped garlic OR 2 Tbs pesto

• A few leaves of chopped basil or other fresh herbs

• Freshly grated parmesan

Instructions:
1. Preheat oven to 350℉. Combine dry ingredients in one bowl, wet in another and then mix together to form a ball of dough.

2. On a baking sheet, roll out the dough ball in between 2 pieces of parchment paper.

3. Peel off the top layer of parchment and bake crust for 10 minutes.

4. Let crust cool for 5 minutes, then spread the pesto or mayo evenly on crust.

5. Add sliced tomatoes and chopped basil  (Pat tomatoes with paper towel to soak up some of the liquid before laying them on crust.)

6. Grate some fresh parmesan over top.

7. Bake for 25 minutes.

8. Remove from oven and sprinkle on more chopped basil to finish.

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.