Baked Brie

Baked Brie

Ingredients:

• 1 Wheel of Brie

• Teeny Tiny Spice Company spice blend of choice.

• Suggested blends: Ethiopian Berberé, Harissa, Za’atar

• Optional addition combinations:

  • A few thyme sprigs and a handful of candied walnuts

  • A few rosemary sprigs and some chopped figs

  • A handful of dried cranberries, 1 tsp lemon zest & a drizzle of honey

Instructions:           

1. Place an oven rack in the center of the oven and preheat to 350°F.

2. Line a baking sheet with a piece of parchment paper.

3. Place the wheel of Brie in the center of the baking sheet.

4. Dust the top with Teeny Tiny Spice blend of choice.

5. Add your choice of additional toppings if desired.

6. Bake for about 10 minutes, until soft.

Crinkle Cookies

Crinkle Cookies

Ingredients:

• 2 C Almond flour

• 1 C Sugar

• 1 Pinch of Salt

• 2 Large Egg whites, beaten to stiff peaks

• Any of the following combinations, 1 tsp spice + 1 Tbsp liquid

French Four Spice and lemon juice

Garam Masala and Kaluah

Chinese Five Spice and Cointreau

• Powdered sugar for dusting, sifted

• 1 tsp Lemon zest for French Four Spice and lemon juice combo

• 1 tsp Orange zest for Garam Masala and Kaluah or Chinese Five Spice and Cointreau combos

Chocolate Crinkle Cookie (GF)

Ingredients:

• 2 C Almond Flour

• 1 C Sugar

• 1/3 C Cocoa powder

• Pinch of Salt

• 4 Egg whites beaten to stiff peaks

• 1 tsp Garam Masala or Chinese Five Spice

• Orange zest

• Powdered sugar for dusting, sifted

Instructions for either cookie:

1. Preheat oven to 350°F.

2. Combine almond flour, sugar, salt, zest and spice.

3. In a separate bowl, beat the egg whites to stiff peaks and then add in whichever liquid you are using, i.e. lemon juice or vanilla or kaluah, etc.

4. Fold the egg white mixture into the dry ingredients until well combined.

5. Use a small cookie scoop to scoop balls of dough onto a parchment lined baking sheet, about 1 inch apart. Gently press each cookie down to about 1/2-1/4".

6. Sift powdered sugar over each cookie.

7. Bake about 13 minutes, until very slightly browned.

8. Try not to eat them all before they cool.

Stuffed Eggplant

Stuffed Eggplant

Ingredients:

• 1 Large eggplant

• 1/2 Large onion, finely diced

• 1 Red pepper, finely diced

• 3-4 Cloves garlic, minced

• 3 Tbs Teeny Tiny Spice Company Vadavan

• Salt to taste

• Olive oil

• 1 Can coconut milk

 Instructions:

1. Preheat oven to 400°F.

2. Slice eggplant in half lengthwise and cut slits into the flesh to create diamond shapes.

3. Place on a baking sheet with the cut face up, drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until softened.

4. When the eggplant is finished roasting, remove and let cool slightly. Carefully scoop out most of the flesh from the center, leaving “boats.”

5. In a large pot, cook the ground meat.

6. When the meat has browned, mix in the garlic, onion and red pepper and cook until the veggies are softened.

7. Add the scooped eggplant, coconut milk and Vadavan into the meat mixture and cook until the sauce has thickened.

8. Stuff the eggplant boats with the meat and veggie mixture and serve.

Grilled Spatchcock Chicken

Grilled Spatchcock Chicken

Ingredients:

• 1 Whole chicken

• Teeny Tiny Spice blend of choice

  Suggested blends: Perfection Spice Rub, Shepherd Herb Mix, Jamaican Jerk, Oaxacan Adobo

• S&P

Instructions:

1. With kitchen shears or a knife, cut along both sides of the backbone and remove it. Open the carcass and cut longitudinally into the breast bone. Place the opened chicken onto the counter, cavity side down, and press to crack the breast bone and create a spatchcocked chicken.

2. Heat one side of the grill.

3. Rub the chicken with 2-3 Tbs of spice and some extra salt and pepper.

4. Place the chicken on the cool side of the grill open side down and cook until a meat thermometer placed in the thigh reads 155°F. It will take about 45 minutes for a 3# bird and 60 minutes for a 4# bird.

5. Flip the chicken, skin side down, onto the hot side of the grill and cook for 10 minutes.

6. Serve.

Turkey, Herb and Sweet Potato Meatballs

Turkey, Herb and Sweet Potato Meatballs

Ingredients:

• 1 lb Turkey, ground

• 1 Egg, beaten

• 1 Sweet potato, peeled and finely minced or riced

• 1 Tbs Teeny Tiny Spice Company Shepherd Herb Mix

• 2-4 Tbs Coconut flour or flour of choice

• 1/2 tsp salt

 Instructions:

1. Preheat oven to 425˚F.

2. Combine all ingredients in a bowl, adding additional flour as needed until the mixture holds together.

3. Form meatballs and place onto a greased baking sheet.

4. Bake for 30 minutes.  

Sweet and Spicy Pumpkin

Sweet and Spicy Pumpkin

Ingredients:

• 1 Sugar pumpkin

• 2 Tbs Butter

• 2 Tbs Maple syrup or honey

• 1 tsp Teeny Tiny Spice Garam Masala or French Four Spice

• Salt to taste

• Olive oil to drizzle

Instructions:

1. Preheat oven to 350°F.

2. Cut off the top and bottom of pumpkin, cut it in half and scoop out the seeds.

3. Place the pumpkin halves on a baking sheet with the flesh facing up, drizzle with olive oil, sprinkle with salt, and bake until tender, about 30 minutes.

4. Let cool, then peel the skin off and dice the pumpkin into bite size pieces. 

5. In a pan over medium heat, brown the butter and then add in pumpkin, sprinkle on the spices, pour on the maple syrup or honey, and toss until all is combined.

6. Cook, stirring frequently, until the pumpkin is glazed and slightly browned.

7. Serve hot or cold.

Beef Kofta Kebabs with Fresh Cucumber Sauce

Beef Kofta Kebabs with Fresh Cucumber Sauce

Ingredients:

For the Kebabs:

• 1 lb Beef, ground

• 1-2 Tbs Teeny Tiny Spice Company Persian Adwiya

• 1/2-1 tsp salt

For the Cucumber Sauce:

• 1/2 C Sour cream

• 1 C Cucumber, finely minced

• 1 tsp Dill (dried or fresh)

• 1/2 tsp salt

• Squirt of lemon juice

Instructions:

1. Soak skewers (if wooden) in water for 15-30 minutes and heat the grill.

2. While the grill is heating, combine the cucumber, sour cream, dill, salt and lemon in a bowl. Refrigerate until ready to serve.

3. Mix the ground beef with salt and Persian Adwiya.

4. Divide the beef mixture into 8 balls.

5. Put two balls on each skewer, then squeeze and stretch each ball into a stubby sausage shape.

6. Place kebabs on the grill and cook meat to your desired doneness.

7. Serve the kofta kebabs with the cucumber sauce alone or over rice or grilled veggies.

Eggplant Curry

Eggplant Curry

Ingredients:

• 2 Tbs Olive oil

• 4 Medium or 1 large eggplant, diced

• 3 Cloves garlic, fine dice or crushed

• 2 tsp Grated fresh ginger

• 1 Tbs Coconut oil

• 1 Medium onion, diced

• 1 C Coconut cream or full fat coconut milk

• ½ C Water

• 2 Tbs Teeny Tiny Spice Company Tandoori Masala, Vadavan, Vindaloo or British Curry

• 1 Fresh tomato, diced

• S &P to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a bowl, toss the diced eggplant with the olive oil, garlic and some salt until evenly coated.

3. Spread the eggplant on a baking sheet in a single layer and bake in oven for 20-25 minutes or until soft.

4. Meanwhile, heat the coconut oil in a skillet and add the onions and ginger. Cook for 5 minutes or until onions are translucent.

5. Remove eggplant from the oven and add to skillet. Stir in the coconut cream, water, diced tomato and spices. Cover and simmer for 10 minutes.

6. Add salt and pepper to taste and top with fresh herbs of your choice. Serve plain or over rice.

Garlic and Herb Braised Beef Shanks

Garlic and Herb Braised Beef Shanks

Ingredients:

• 2 Lbs Beef shanks

• 2 C Onions, sliced

• 8 Cloves garlic

• 1 C Red wine

• A few sprigs of fresh herbs

• 1 Tbs Black peppercorns

• 2-3 Tbs Teeny Tiny Spice Montréal Seasoning

• S&P

Instructions:

1. Place the beef, onions, garlic, herbs and spices into a dutch oven or oven proof pot and pour in the red wine.

2. Cut a piece of parchment paper in a circle to cover the ingredients in the pot.

3. Put a cover on the pot and place in a 240°F oven. Cook for 12 to 24 hours until the meat is moist and tender and falling off the bone. We cooked ours for 24 hours, so don’t be afraid to let it go as long as needed.

Ratatouille

Ratatouille

Serves 4

Ingredients:

• 3 Tbs Olive oil

• 1 Onion, thinly sliced

• 3 Cloves Garlic

• 3 Small Italian eggplants

• 1 Small red bell pepper

• 1 Small zucchini, sliced into rounds

• 4 small tomatoes (I used plum tomatoes), chopped

• ½ C Fresh basil leaves, shredded

• 2 tsp Teeny Tiny Spice Company Hot Italian Spice or Montréal Seasoning

• S&P

Instructions:

1. Sauté onions and garlic in the olive oil for about 5 minutes, until soft.

2. Add the slices of eggplant and cook for another 7 to 8 minutes, stirring occasionally.

3. Add in the peppers, zucchini, tomatoes and spices and cook for another 5 to 7 minutes, until the vegetables are all tender. Add a pinch of salt and some freshly ground black pepper and toss in the basil leaves at the end.

4. Adjust the seasoning and serve.

Cajun Shrimp and Cauli Grits

Cajun Shrimp and Cauli Grits

Serves 4

Ingredients:

For the Shrimp:

• 1 Lb Shrimp, peeled and de-veined

• 6 Cloves Garlic, chopped

• ¼ C Onions, chopped

• 2 Tbs Butter

• 1 Tbs Teeny Tiny spice Cajun Spice

• Salt and pepper

For the Grits:

• I Head cauliflower

• 2 Tbs Butter

• ½ C Milk

• ½ C Cheddar or other sharp cheese, grated

• Fresh basil

Instructions:

1. Cut the cauliflower florets into pieces and rice them in a Cuisinart.

2. Melt 2 Tbs butter in a pan and add the riced cauliflower. Cook over medium heat for about 5 to 10 minutes until the cauliflower is soft.

3. Add the cheese and milk, turn the heat down a bit and cook it all down for another 5 minutes, stirring frequently.

4. While the grits are cooking down, sauté the garlic and onions in 2 Tbs butter for about 5 minutes.

5. Add the shrimp, Cajun Spice and  a dash of salt and pepper and cook for another few minutes until the shrimp is cooked through.

6. To serve, place a scoop of grits into each bowl, top with the shrimp mixture, adjust seasoning and garnish with fresh basil leaves.

Curried Egg Salad

Curried Egg Salad

Ingredients:

• 8 Hard boiled eggs

• 2-3 Tbs Mayonnaise

• 1 Tbs Mixed chopped fresh dill and parsley

• 1 Small Chopped onion

• 1 or 2 Garlic cloves, crushed

• 1 Tbs Teeny Tiny Spice Company British Curry, Tandoori Masala or Afghani Spice

• Salt and pepper

Instructions:

1. Mash the hard boiled eggs with a fork until slightly chunky.

2. Add in the mayo, herbs, garlic, onion, and spice and mix well.

3. Add in salt and pepper to taste.

4. Serve over mixed greens or in a sandwich.

Broiled Oysters

Broiled Oysters

Ingredients:

• 12 Oysters

• 1 to 2 strips of thinly sliced bacon, chopped into pieces

• A drizzle of balsamic vinegar

• Teeny Tiny Spice of choice

Suggested blends: Seaside Spice, Cajun Spice, Jamaican Jerk or WhoopAss

Instructions:

1. Shuck the oysters

2. Sprinkle each with a pinch of whatever spice blend you are using.

3. Top with a small piece of bacon (uncooked)

4. Drizzle oysters with balsamic vinegar

5. Put oysters in oven, then turn the oven on to a low broil and broil for 7-10 minutes, until the bacon is cooked to your liking.

Blackberry Pear Friand

Blackberry Pear Friand

Ingredients:

• 8 oz Blackberries

• 2 Pears, sliced

• ¼ C Sugar

• ½ C Cassava flour

• 1½ C Confectioners sugar

• 1 C Almond flour

• 1/8 tsp Salt

• 2 tsp Teeny Tiny Spice Co. Garam Masala, French Four Spice or Chinese Five Spice

• 1 tsp  Vanilla

• 5 Eggs

• ¾ C Butter, melted

Instructions:

1. Place the berries, pears and sugar in a bowl and set aside for 30 minutes.

2. Preheat the oven to 400° F.

3. Mix together the flour, confectioners sugar, almond four, salt and spice in a large bowl.

4. Whisk together the eggs and vanilla until frothy.

5. Combine the egg mixture and melted butter into the dry ingredients.

6. Pour this batter into a 9x13 parchment lined baking dish and top with the fruit and its juices.

7. Bake for about an hour, until the batter is set and the top is browned. You may need to cover with foil for the last 10 or 15 minutes if it is getting too brown.

8. Cool for 10 minutes before serving or serve cold.

Nut Crusted White Fish

Nut Crusted White Fish

Serves 6

Ingredients:

• 6 Filets of skinless halibut, haddock, cod or other white fish

• 2 Tbs Olive oil

• 10 Tbs Butter, cubed

• 4 Oz Mixed nuts of choice (pistachios, pecans, pine nuts, etc.)

• ¼ tsp Honey

• 2 Tbs Lemon juice + more for squeezing over fish

• ¼ tsp Salt

• Teeny Tiny Spice Company blend of choice

Suggested Teeny Tiny Spice blends: Ras el hanout, Seaside Spice, Yucatecan Recado Rojo, Persian Adwiya or any other!

Instructions:

For the nut crust:

Place the butter in a pan over medium high until golden brown (about 4 minutes). Remove from heat and add in the nuts (coarsely chopped), honey, lemon juice and salt. Spread the butter/nut mixture in a single layer on a parchment lined baking sheet, keeping the nuts tightly together in a rectangle shape. Place baking sheet in the refrigerator for a couple of hours to chill.

To prepare the fish:

1. When the butter crust is firmly set and you are ready to cook the fish, brush each filet with the olive oil. Use enough Teeny Tiny Spices to coat each side of each filet and add a pinch of salt and some black pepper to each. Lay the filets on a baking sheet.

2. Heat the broiler to high and cook the filets for 5 to 7 minutes (depending on the thickness of your filets) until they are almost cooked through.

3. While the fish is cooking, remove the nut butter crust from the fridge and cut into 6 rectangle pieces, each one cut to the size to fit on top of each filet.

4. Remove the fish from the oven and lay the rectangle pieces of nut crust on top of each filet. Return to oven and broil for another minute or two, until the nuts are golden brown(be careful not to burn them).

5. Remove from oven when done, squeeze lemon juice over each filet and serve over a bed of cooked sweet peas.

Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients:

• 1 C Unsalted butter, cubed

• 10 Oz 52% Chocolate, broken into pieces

• 3 ½ Oz 70% Dark chocolate, broken into pieces

• 1 ¼ C Sugar

• 4 Tbs Water

• 5 Eggs, separated

• 2 tsp Teeny Tiny Spice Company Garam Masala

• A pinch of salt

• Confectioner’s sugar for dusting

Instructions:

1. Preheat oven to 325°F.

2. Butter the bottom and sides of an 8” springform pan and line both with parchment paper.

3. Place the butter, spices and all of the chocolate in a stainless steel or other heat-proof bowl.

4. In a pot, heat the sugar and water to boiling, then pour over the chocolate and butter. Stir until chocolate is all melted. Add in the egg yolks, mix well and set aside to cool.

5. Blend the egg whites and pinch of salt until firm but not completely stiff peaks. Fold the egg whites into the chocolate batter 1/3 at a time until fully incorporated.

6. Pour about 2/3 of the batter into the prepared cake pan and bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean (there will be some crumbs that stick to the toothpick but it should not be runny).

7. Let the cake cool completely, then pour the rest of the batter overtop, smoothing it out to level. Bake for another 25-30 minutes, again, until a toothpick inserted in the center comes out almost clean.

8. Let cool and dust with confectioner’s sugar.  

Spiced & Roasted Green Beans

Spiced & Roasted Green Beans

Ingredients:

• 1 lb Green beans

• 2 Tbs Olive oil

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

• Salt & pepper

Suggested Teeny Tiny Spice blends: Ethiopian Berberé, Ras el Hanout, Shepherd Herb Mix

Instructions:

1. Preheat oven to 375°F

2. Cut off the ends of the green beans and put them in a large bowl with the olive oil and spices. Sprinkle in some salt and pepper and toss until the green beans are well coated with the oil.

3. Lay green beans in a single layer on a parchment lined baking sheet.

4. Roast in oven for 40-50 minutes, until the green beans are wrinkly but still maintain some of their green color.

Gluten Free Pizza Crust

Gluten Free Pizza Crust

Ingredients:

• ¾ C Cassava flour

• ½ C Tapioca starch

• ¼ tsp Salt

• ½ tsp Baking Soda

• ½ tsp Cream of tartar

• 2 tsp Teeny Tiny Spice Company spice blend of choice (Suggestions below)

• 1 Egg

• ¼ C Olive oil

• ½ C Water

• 1 tsp Apple cider vinegar

Teeny Tiny Spice blend suggestions: Za’atar, Montreál Seasoning, Shepherd Herb Mix

Instructions: 

Preheat oven to 425°F.

1. In a large bowl, combine all dry ingredients.

2. In a medium bowl, combine all wet ingredients.

3. Pour the egg mixture into the flour mixture and mix until a dough ball has formed.

4. On a baking sheet, roll out the dough between two pieces of parchment paper into a pizza shape.

5. Bake for 10-15 minutes until the crust is slightly browned.

6. Remove from oven and let crust cool for 10 minutes before adding toppings.

7. Add toppings and bake for another 10-15 minutes or until the cheese is slightly browned.

Roasted Garlic & Charred Scallion Dip

Roasted Garlic & Charred Scallion Dip

Ingredients:

• 1 Head of garlic, roasted

• 1 Bunch scallions

• 1 ½ Tbs Butter

• 2 Tbs olive oil

• 2/3 C Cream cheese

• ½ C Sour Cream

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

• Salt and pepper

(Suggested spice blends: Ethiopian Berberé, Harissa, French Four Spice)

Instructions:

1. Preheat oven to 425°F.

2. To roast the garlic: Cut off the top of the bulb and place it either on a piece of foil or in a small ramekin. Pour 1 Tbs olive oil over the bulb so it seeps down in. Add a sprinkle of salt and either close up the foil or put a lid on the ramekin and roast in the oven for about 30 minutes, until soft. Remove from oven to cool, squeeze out the soft garlic, mash it with a fork and set aside.

3. Trim the ends of the scallions and slice them in half lengthwise. Heat a skillet over medium high heat on the stove and add the butter. Place the scallions in the pan, add a good pinch of slat and some freshly ground black pepper. Cook the scallions for about 6 minutes, turning as they cook so that they are blackened.

4. Remove the charred scallions from the pan and chop finely. Add them to a bowl with the cream cheese, sour cream, 1 tbs olive oil, roasted garlic, spices, ¼ tsp salt and mix until smooth and well combined.

5. Serve over sautéed kale with a squeeze of lemon juice or use as a dip for raw vegetables.

Spiced Banana Pecan Muffins (GF)

Spiced Banana Pecan Muffins

Makes 12 muffins

Ingredients:

• 3 Ripe bananas

• 3 Eggs

• ½ C Pecan butter (or other nut butter)

• ¼ C Maple Syrup

• 1 tsp Vanilla extract

• ¼ C Coconut flour

• 1 tsp Teeny Tiny Spice Company Garam Masala

• ½ tsp Baking soda

• ½ tsp Baking powder

• ½ C Chopped pecans

• ½ C Chocolate Chips

• Pinch of salt

Instructions:

1. Preheat oven to 350°F.

2. Grease a muffin tin with butter

3. Mash bananas well with a fork or use a stand mixer to beat well.

4. Add the eggs, maple syrup, vanilla and pecan butter and beat until smooth.

5. Combine all dry ingredients in a separate bowl (Except the nuts and chocolate chips).

6. Add the wet to dry and mix well.

7. Add the chocolate chips and chopped nuts to batter and mix until well combined.

8. Fill each muffin tin about 2/3 full with the batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

9. Cool for 5 minutes before de-panning the muffins.