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Ingredients:
4 Lobster Tails
2 Sticks butter
1 1/2 tsp Teeny Tiny Spice blend of choice (Suggestions below)
Salt to taste
Juice of 1 Lime
(Suggested blends: Chocolate Chili, Oaxacan Adobo, Perfection Spice Rub, Yucatecan Recado Rojo)
Instructions:
Cut lobster tails down the spine, not cutting through the bottom.
Put tails in a pan and place the other ingredients on top.
Smoke at 225°F. Baste and flip every few minutes until internal temp reaches 140°F.
Serve.
Ingredients:
1 to 2 Lbs Fresh snap peas
For the sauce:
4 Parts Ketchup
3 Parts Yellow mustard
4 Parts Relish
3 Parts Mayonnaise (Garlic mayonnaise is best)
Salt and Teeny Tiny Spice blend of choice to taste
(Suggested blends: French Four Spice, Harissa, Vadavan, Yucatecan Recado Rojo)
Instructions:
Combine all sauce ingredients well.
Chill in refrigerator for an hour before serving.
In the meantime, chop ends off of the snap peas and sauté in butter for just a minute or two, until bright green and still crunchy.
When the sauce is chilled, drizzle on snap peas and serve.
Use the sauce as a vegetable dip or as a dressing, serve on burgers, steak or fish. Store leftover sauce in the refrigerator.
Ingredients:
6 Large Bell Peppers, mixed colors
1 Lb Ground beef (Black beans for a vegetarian option)
1 Jalapeno pepper, cut into thin rings
1 Finely chopped small red onion
½ - 1 C Shredded Monterey Jack cheese
2 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)
1 tsp Salt
(Suggested Teeny Tiny Spice blends: British Curry, Perfection Spice Rub, Tolucan Chorizo, Vadavan)
Instructions:
Preheat oven to 375℉.
Add ground beef, spices and salt to a skillet and cook until browned.
While the beef is cooking, slice the bell peppers in half, core, scoop out the seeds and remove the white flesh. Cut each half in half again lengthwise and then again widthwise to create pieces large enough to hold scoops of the nacho mixture.
Line a baking sheet with parchment and lay each slice of pepper on the baking sheet in a single layer.
When the beef is browned, fill each slice of pepper with spoonfuls of beef. Top with the diced onion, jalapeño slices and cheese.
Bake until cheese is melted, about 10 minutes.
Top with more beef if desired upon serving.
(Makes 12 fritters)
Ingredients:
1 Lb Frozen green peas, thawed
4 Oz Ricotta cheese
3 Eggs, beaten
Zest of 1 lemon
3 Tbs Teeny Tiny Spice Company Za’atar
2/3 C All purpose flour (Cassava flour for gluten free)
1½ tsp baking powder
1 C Fresh mint leaves, finely chopped
8 Oz Feta cheese, crumbled into ¾” pieces
2 Tbs Oil mixed with 2 Tbs melted butter for frying, adding more as needed
Instructions:
In a food processor, coarsely pulse the peas and transfer to a large bowl.
Add the ricotta cheese, lemon zest, eggs, ¼ tsp salt and freshly ground black pepper and mix well.
Add the Za’atar, flour and baking powder to the mixture and mix until well combined.
Fold in the feta and mint leaves, being careful not to break up the chunks of feta.
In a saucepan over medium heat, pour in the melted butter and oil mixture. Using two spoons, scoop balls of the mixture and drop into the oil. Cook for about 1½ minutes on each side or until each side is browned.
Transfer cooked fritters to a plate lined with paper towel.
Add more oil/butter as needed to cook all of the fritters.
Serve with wedges of lemon.
Ingredients and Supplies:
1 lb Ground Pork
1 lb Pork Shoulder, chopped into small pieces
1 lb Lamb, chopped into small pieces
¼ - ½ lb Chicken Livers, minced
½ lg Onion, minced
2 Garlic cloves, minced
¼ C Parsley, minced
¼ C Dried fruit such as currants or sour cherries (optional)
½ -1 tsp Salt
1-2 tsp Teeny Tiny Spice Co. blend of choice (see suggestions below)
2 lg Eggs
1½ Tbsp Flour (wheat or cassava)
1½ Tbsp Whiskey or Cognac
¼ C Heavy Cream
½ lb Bacon
Optional Hard boiled eggs or cooked mushrooms
Loaf pan
Roasting pan
Two pieces of cardboard cut to fit into the loaf pan
Aluminum foil
Parchment paper
Something about the size of a brick weighing a couple of pounds….perhaps a brick!
Instructions:
Combine in a bowl the salt, spice, eggs, flour, whisky/cognac, and cream. This should be a loose batter, not a dough; add additional cream or booze if needed.
In a second bowl, mix together the ground pork, chopped pork and lamb, chicken livers, onion, garlic, parsley and dried fruit.
Combine the batter with the meat mixture.
Line a loaf pan with parchment paper so that the parchment extends above the sides (don’t worry about the ends).
Lay strips of raw bacon down one side of the pan, across the bottom, and up the other side to form a bacon “crust” for the terrine.
Fill the pan with the pâté mixture, pressing down as you fill to remove any air pockets. If you are using the optional mushrooms or hard-boiled egg, fill the pan ½ way, place the mushrooms or eggs along the center of the loaf and continue filling with the pate mixture. If there is any overhanging bacon along the edge, fold it across the loaf.
Seal the loaf pan with a tinfoil top.
Heat the oven to 300º F.
Place the loaf pan into a larger roasting pan and fill the larger roasting pan with hot water to about ½ way up the side of the loaf pan.
Place into the oven and cook to an internal temperature of 140ºF about 1½ hours.
While the terrine is cooking, take the two pieces of cardboard, layer them together, and wrap with tinfoil to “waterproof” them. Make sure your brick is clean.
Remove the loaf pan from the roasting pan, place onto a plate or rimmed cookie sheet, remove the tinfoil cover, top with the cardboard platen and set the brick on top to gently but firmly compress the terrine loaf.
Refrigerate weighted overnight.
To remove the loaf, run a knife along the ends to loosen, invert the loaf pan onto a plate or cutting board, and gently tug on the parchment paper that is peaking out from under the edges of the loaf pan and it will plop right out.
Remove the parchment, slice and serve as is or with mustard, pickles, greens, etc.
Suggested blends: French Four Spice, Hot Italian Spice, Ras el Hanout, Za’atar
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:
Place an oven rack in the center of the oven and preheat to 350°F.
Line a baking sheet with a piece of parchment paper.
Place the wheel of Brie in the center of the baking sheet.
Dust the top with Teeny Tiny Spice blend of choice.
Add your choice of additional toppings if desired.
Bake for about 10 minutes, until soft.
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:
Shuck the oysters
Sprinkle each with a pinch of whatever spice blend you are using.
Top with a small piece of bacon (uncooked)
Drizzle oysters with balsamic vinegar
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.
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:
Preheat oven to 425°F.
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.
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.
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.
Serve over sautéed kale with a squeeze of lemon juice or use as a dip for raw vegetables.
Ingredients:
1 Large ripe tomato
1 Ball Fresh mozzarella
3 Tbs Olive oil
1 tsp Teeny Tiny Spice blend of choice
1-2 Tbs each of fresh chopped basil, mint, oregano, rosemary
Salt & pepper to taste
Suggested blends: Harissa, Ethiopian Berberé, WhoopAss
Instructions:
Combine the chopped herbs with the olive oil, spices and a pinch of salt and pepper. Mix well.
Slice the tomato into ¼” slices.
Slice the mozzarella into ¼” slices.
On a platter, overlap slices of tomato and mozzarella along the length of the platter.
Drizzle the olive oil mixture over the tomato/mozzarella slices.
Garnish with fresh herbs.
Enjoy.
For the fish cakes:
6 Parsnips, peeled and diced
½ C Olive oil (more or less)
2 Tbs Butter
1-2 Tbs Water
1 Lb Haddock or cod filets, skinless & boneless
½ C Fresh dill or parsley, coarsely chopped
½ C Fresh chives, coarsely chopped
2 Garlic cloves, finely chopped
2 Eggs
Zest of 2 Lemons
1 tsp Salt
Black pepper
2 Tbs Teeny Tiny Spice blend of choice
Suggested blends: Seaside Spice, Penang Curry, Szechuan Spice, Chinese Five Spice, Massaman Curry, Xinjiang Spice
For the crispies:
·5 Tbs Fresh ginger, julienned
3 Garlic cloves, very thinly sliced
2 Red chili peppers, julienned
I bunch Cilantro stems, about 1 inch long
3 Tbs Sliced pecans
1 Tbs Sesame seeds
1 ½ Tbs Sesame oil
½ tsp Salt
Instructions:
Preheat oven to 400°F.
Toss the parsnips in ¼ C olive oil and ½ tsp salt. Lay them in a single layer on a baking sheet and roast in oven until soft, about 30 minutes.
While the parsnips are roasting, heat the sesame oil over medium high heat, then add the julienned ginger, cloves and chilies to the pan. Sauté for 4 minutes.
Add the cilantro stems, pecans and sesame seeds and cook for another 2 minutes or until the mixture is golden brown.
Remove from heat and set aside.
Sauté the fish filet in butter or olive oil until cooked through, about 4 minutes each side. Remove from heat and coarsely mash with a fork.
When the parsnips are done, pulse them in a food processor just a bit to a coarse mash. Add a bit of water if they are too dry and quickly pulse again.
Combine the mashed parsnips, fish, chives, dill, lemon zest, garlic, eggs, spices, ½ tsp salt and a good sprinkling of black pepper in a bowl.
Form into 12 patties about ¾ inch thick.
Heat 1 Tbs butter and 1 Tbs oil in a pan and cook patties in batches until all are done, 8 minutes on one side and 4 minutes on the other. Add extra butter and oil as needed. Patties should be golden brown.
Serve topped with the crispies and a squeeze of fresh lemon juice.
Ingredients:
2 C Cherry tomatoes, cut in half
2 Large Onions, thinly sliced
½ C Olive oil
2 Tbs Fresh thyme leaves
½ tsp white balsamic vinegar
2 tsp Teeny Tiny Spice Company Za’atar
1 ¾ C Chickpea flour
2 C Water
2 Egg whites
Salt and pepper to taste
Instructions:
Preheat the oven to 275°F
Toss the tomato halves in some olive oil, salt and pepper and lay on a baking sheet face up. Roast for 25 minutes.
While tomatoes are roasting, sauté the sliced onions, Za’atar and thyme leaves in 4 Tbs olive oil and add a good sprinkling of slat and pepper. Cook until the onions are soft and golden brown, about 25 minutes.
Remove from the heat and stir in the ½ tsp white balsamic vinegar.
Combine the chickpea flour, water, 1 1/2 Tbs olive oil and another sprinkling of salt and pepper and whisk until you have a smooth batter. Whisk the egg whites to soft peaks and fold them into the batter.
Heat the oven to 325°F. Place parchment paper on two baking sheets and brush each one with a light coating of olive oil.
Take a small frying pan (I used a small cast iron skillet) and heat it for a minute or two on high heat. Reduce the heat to medium high and then add just enough olive oil to thinly coat the bottom of the pan. Pour in enough batter to make a pancake. Cook for about two minutes until you see bubbles forming on the top, then gently ease a spatula under the pancake and flip. Cook for 1 more minute and place on the prepared baking sheet. Repeat until all of the pancakes are made.
Slide the baking sheets with the pancakes into the oven and bake for 5 minutes. Remove from oven, spread the onions over each pancake and top generously with the tomatoes. Serve immediately.
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.
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.
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!
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
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.
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
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.
Ingredients:
To make the crust:
½ C Coconut flour
1 Clove finely chopped garlic
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.
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.
Ingredients:
1.5 lbs chicken breast or thighs, diced
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.
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.