The Secret in the Pantry: How Greats Cooks Use Spices by The Prepared Pantry

The Secret in the Pantry: How Great Cooks Use Spices 95 Proven Recipes - Including Easy Weeknight Meals

Compiled by The Prepared Pantry, Inc.

www.preparedpantry.com

Recipes and images used by permission from

Table of Contents Table of Contents ................................................... 3 How to Make Great Meals with Spices ................ 7 Spice Buyerâ&#x20AC;&#x2122;s Guide ............................................... 9 Easy Weeknight Meals ...................................... 16 Tomato Chicken Curry ....................................................................................................... 16 Spiced Lentils ....................................................................................................................... 16 Spicy Hummus...................................................................................................................... 17 Basic Meat/Fish/Vegetable Rub ....................................................................................... 17 Bean and Mushroom Veggie Burgers .............................................................................. 17 Lentil Loaf ............................................................................................................................. 18 Scrambled Eggs .................................................................................................................. 18 Spiced Lentils and Rice ...................................................................................................... 19 Spicy Baked Fries ................................................................................................................. 19 Spicy Burgers ........................................................................................................................ 20 Teeny Tiny Couscous ........................................................................................................... 20 Afghani Spiced Curry ......................................................................................................... 21 Afghani Rice Salad with Currants, Mint and Peas .......................................................... 21 British Curry with Chicken and Tomato ............................................................................ 22 19th Century British Curry ................................................................................................... 22 British Curry Gravy ............................................................................................................... 23 Cajun Lentils ......................................................................................................................... 23 Chocolate Chili Beef Chili .................................................................................................. 24 Citrus Pepper Hummus ....................................................................................................... 24 Citrus Pepper Rubbed Chicken .......................................... Error! Bookmark not defined. Citrus Pepper Tomato & Mozzarella Salad ........................ Error! Bookmark not defined. Copyright 2012 The Prepared Pantry with recipes and images used by permission from The Teeny Tiny Spice Co. of Vermont

Berberé Beans........................................................................ Error! Bookmark not defined. Berberé Three Sisters Salad .................................................. Error! Bookmark not defined. Berberé Slow Cooked Beans ............................................... Error! Bookmark not defined. Garam Masala Seared Scallops ......................................... Error! Bookmark not defined. Garam Masala Silken Chicken ............................................ Error! Bookmark not defined. Montréal Spiced Meat Balls ................................................. Error! Bookmark not defined. Montréal Seasoned Burgers ................................................. Error! Bookmark not defined. Montréal Seasoned Lentils ................................................... Error! Bookmark not defined. Butternut Squash and Cranberry Curry .............................. Error! Bookmark not defined. Penang Curry, Thai Style....................................................... Error! Bookmark not defined. Penang Dressing or Dip ........................................................ Error! Bookmark not defined. Perfection Chicken ............................................................... Error! Bookmark not defined. Perfection Chicken Sandwich with Avocado & Cheddar ............. Error! Bookmark not defined. Persian Adwiya Meatballs .................................................... Error! Bookmark not defined. Persian Adwiya Lemony Pasta ............................................ Error! Bookmark not defined. Persian Adwiya Rice ............................................................. Error! Bookmark not defined. Quatre Épices Sweet Potato & Carrot Velouté ................ Error! Bookmark not defined. Ras el Hanout Coconut Chicken ........................................ Error! Bookmark not defined. Ras el Hanout Spicy Red Lentils ........................................... Error! Bookmark not defined. Ras el Hanout Tagine ............................................................ Error! Bookmark not defined. Shepherd Herb Israeli Couscous Salad .............................. Error! Bookmark not defined. Shepherd Herb Pesto Chicken ............................................ Error! Bookmark not defined. Shepherd Herb Sweet Corn Salad ...................................... Error! Bookmark not defined. Tandoori Tomato Chicken Curry ......................................... Error! Bookmark not defined. Vadavan Rubbed Chicken ................................................. Error! Bookmark not defined. Vadavan Curry ...................................................................... Error! Bookmark not defined. Vindaloo Curry ....................................................................... Error! Bookmark not defined. Vindaloo Mushroom Gravy .................................................. Error! Bookmark not defined. Vindaloo Savory Pancakes .................................................. Error! Bookmark not defined. West African Sweet Potato Curry........................................ Error! Bookmark not defined. West African Vegetable & Chicken Curry......................... Error! Bookmark not defined. Copyright 2012 The Prepared Pantry with recipes and images used by permission from The Teeny Tiny Spice Co. of Vermont

West African Peanut Curry................................................... Error! Bookmark not defined. Za'atar Flatbread................................................................... Error! Bookmark not defined.

Meals for Entertaining..........Error! Bookmark not defined. Spiced Chicken in a Pumpkin ............................................. Error! Bookmark not defined. Spiced Roasted Butternut Squash Soup ............................ Error! Bookmark not defined. Spiced Stuffed Winter Squash with Apples ........................ Error! Bookmark not defined. Spicy Potato Salad ................................................................ Error! Bookmark not defined. Spiced Popcorn ..................................................................... Error! Bookmark not defined. Spicy Eggplant Dip ................................................................ Error! Bookmark not defined. Spicy Ahi Tuna Steaks ........................................................... Error! Bookmark not defined. Afghani Kofta Kebab............................................................ Error! Bookmark not defined. British Curry Marinated & Grilled Chicken.......................... Error! Bookmark not defined. Cajun Chicken Kebabs ........................................................ Error! Bookmark not defined. Cajun Shrimp.......................................................................... Error! Bookmark not defined. Chocolate Chili Seared Swordfish ...................................... Error! Bookmark not defined. Spiced Sweet Potato Gratin ................................................ Error! Bookmark not defined. Citrus Pepper Chicken Satay............................................... Error! Bookmark not defined. BerberĂŠ Glazed Maple Carrots ........................................... Error! Bookmark not defined. Harissa Braised Beef Short Ribs ............................................ Error! Bookmark not defined. Harissa Infused Goat Cheese .............................................. Error! Bookmark not defined. Jamaican Jerk Pork Tenderloin ........................................... Error! Bookmark not defined. Jamaican Jerk Pulled Pork ................................................... Error! Bookmark not defined. Penang Chicken Satay ........................................................ Error! Bookmark not defined. Perfection Spiced Apple and Onion Stuffing .................... Error! Bookmark not defined. Persian Adwiya Mango Salsa .............................................. Error! Bookmark not defined. Quatre Ă&#x2030;pices Mango Salsa ................................................ Error! Bookmark not defined. Tandoori Masala Grilled Chicken ....................................... Error! Bookmark not defined. Tandoori Chicken .................................................................. Error! Bookmark not defined. Vindaloo Pork Stew ............................................................... Error! Bookmark not defined. Za'atar Roasted Beet Couscous Salad .............................. Error! Bookmark not defined. Copyright 2012 The Prepared Pantry with recipes and images used by permission from The Teeny Tiny Spice Co. of Vermont

Desserts .................... Error! Bookmark not defined. Adwiya Pound Cake ............................................................ Error! Bookmark not defined. Chili Hot Cocoa ..................................................................... Error! Bookmark not defined. Chili Brownies ......................................................................... Error! Bookmark not defined. Chili Truffle Cookies ............................................................... Error! Bookmark not defined. Chili Truffles ............................................................................. Error! Bookmark not defined. Spiced ANZAC Cookies ........................................................ Error! Bookmark not defined. Spiced Apple Pie ................................................................... Error! Bookmark not defined. Spiced Butter Cookies .......................................................... Error! Bookmark not defined. Spiced Eggnog ...................................................................... Error! Bookmark not defined. Spiced Ginger Scones .......................................................... Error! Bookmark not defined. Spiced Molasses Cookies ..................................................... Error! Bookmark not defined. Spiced Pumpkin Bread ......................................................... Error! Bookmark not defined. Spiced Pumpkin Pie .............................................................. Error! Bookmark not defined. Spiced Zucchini Bread.......................................................... Error! Bookmark not defined.

Index of Spice Blends .........Error! Bookmark not defined.

How to Make Great Meals with Spices Dennis Weaver

I’m an adventurous diner. When I go to a restaurant, I look for something new, something exciting and different. I don’t order blind; I ask the server questions—how is made, what are the ingredients. If I like what I hear and the server recommends it, I’ll try it. At home, I’m much the same. I look for new recipes, I experiment. I love stir fries. I love ethnic dishes. It’s no wonder I like spices. Spices are the magic ingredient that gives food flair and flavor. Spices can transform hum-drum into fantastic. Fortunately, spices are easy to use. Showcase the Main Ingredient The most important ingredient is the main ingredient. The seasoning should never overpower the main ingredients but should enhance the natural flavor of the food. Chicken should always taste like chicken and corn should taste like corn. But unseasoned food tastes bland, one-dimensional, and somewhat boring. A little seasoning can make your dish come to life, interesting and memorable. Mild ingredients like chicken or white fish should be seasoned lightly so you don’t overwhelm the main ingredient. Often you want the seasoning to be so light as to be unidentifiable, complexity without competition. Keep it Simple Simple is usually better. Don’t try to mix a lot of flavors. The more you add, the harder it is to keep a balance. Instead of adding multiple spices, use a quality blend. A good spice blend has been balanced and tested and used in many recipes. The flavors meld together as one spice without creating a jumble. Season it First or Season it Last For larger pieces of food, season first. That gives the food time to absorb the flavors as it cooks. Season liquids, such as soups, last. Adjust to Taste Start with less seasoning that you may need. The last step in most cooking is to adjust the seasoning to taste. This is especially true with liquids and mixed dishes though you can still add a little seasoning to a large piece of food. Taste and evaluate the food and see if it can use a little more seasoning. Add a bit more at a time. Copyright 2012 The Prepared Pantry with recipes and images used by permission from The Teeny Tiny Spice Co. of Vermont

Remember too that tastes differ. As we get older, we lose taste buds and prefer more seasoning. Go a little mild if there are children in your home. Experience Success Don’t let spices intimidate you, even new spices or blends. Remember, keep it simple and add a little at time, until you get it just right. Your first venture should be a success, but as you gain experience with a spice, you’ll find more and more ways to use it and find the foods you like best with that particular spice. With a palette of spices in the cupboard you can create magical meals. It’s easier than you might think.

Spice Buyerâ&#x20AC;&#x2122;s Guide Spice Blends

Description

Afghani Spice

The comforting spices in this blend will warm your body without giving you the chili heat that is common in Southern and Eastern Asia. Ingredients: Black Peppercorn, Cumin, Turmeric, Coriander Seed, Cadamom Seed, Green Cardamom, Sweet Cinnamon, Nutmeg, Nigella, Clove, Himalayan Pink Salt

British Curry

A proper 19th Century British curry had both curry powder and curry paste as ingredients. We have combined these elements into a single blend for classic flavor. Ingredients: Turmeric, Coriander, Brown Mustard, Ginger, Black Pepper, Cardamom, Cumin, Cayenne, Clove, Garlic, Vermont Maple Sugar, Himalayan Pink Salt

Cajun Spice

A blend of French Acadian, Spanish, African and Native American cooking styles and ingredients which originally flavored the game and seafood dishes of Southern Louisiana. Ingredients: Cayenne Chili, Sweet Paprika, Fennel Seed, Mustard Seed, Cumin, Black Pepper, Thyme, Oregano, Sage, Onion, Garlic, Himalayan Pink Salt

Uses and Recipes This blend is fabulous as a dry rub on meat or fish or used to flavor a curry. You can also add it to soups, stews, rice and legumes. Recipes: Afghani Kofta Kebab, 47 Afghani Rice Salad with Currants, Mint, and Peas, 21 Afghani Spiced Curry, 21 Scrambled Eggs, 19 Tandoori Tomato Chicken Curry, 37 Tomato Chicken Curry, 16 Use it by itself or combine with a bit of vinegar to add acidity, British Curry can create a traditional saucy dish or be added to any simmered, stewed or grilled meat, tofu or vegetable dish. Recipes: 19th Century British Curry, 22 Afghanin Spiced Curry, 21 British Curry Gravy, 23 British Curry Marinated & Grilled Chicken, 48 Tandoori Tomato Chicken Curry, 37 Tomato Chicken Curry, 16 This blend adds depth of flavor and moderate heat to vegetable, grain, seafood and meat dishes. Recipes: Cajun Chicken Kebabs, 48 Cajun Lentils, 23 Cajun Shrimp, 49

Spice Blends

Description

Chocolate Chili

We rate Chocolate Chili at 4 out of 5 on the heat scale and a 6 out of 5 on flavor. This blend is one of those rare instances where you get true great flavors along with a deep chili heat. Ingredients: Cocoa Nibs, Aji Amarillo Chili, New Mexican Chili, Aji Pancha Chili, Aji Rojo Chili, Juniper Berry, Oregano, Sweet Cinnamon, Aji Cereza Chili, Himalayan Pink Salt

 Vermont  Onion  Pepper Garlic Citrus

Uses and Recipes We love this mix on meats, in chiles and sauces. A pinch is great in hot chocolate! Recipes: Chili Brownies, 59 Chili Hot Chocolate, 58 Chili Truffle Cookies, 59 Chili Truffles, 60 Chocolate Chili Beef Chili, 24 Chocolate Chili Seared Swordfish, 49

Maple Sugar Our go-to blend when we need to add some flavor without changing the base characteristics of the dish. Ingredients: Black Peppercorn, Orange Zest, Lemon Zest, Paprika, Juniper Berry, Onion, Garlic

Ethiopian Berberé

A hot and flavorful mix of more than a dozen ingredients. This is a hot spice which can be used judiciously or with recklessness depending on your mood. Ingredients: Paprika, Black Pepper, Coriander, Nutmeg, Ginger, Ajwain, Allspice, Birdseye Chili, Fenugreek, Cardamom, Clove, Himalayan Pink Salt, Onion, Garlic

This peppercorn, citrus and aromatic blend works everywhere from meats and roasted vegetables to delicate flavors like eggs and fish. Recipes: Citrus Papper Hummus, 24 Citrus Pepper Chicken Satay, 50 Citrus Pepper Rubbed Chicken, 25 Citrus Pepper Tomato & Mozzarella Salad, 25 Scrambled Eggs, 19 Teeny Tiny Couscous, 20

Use as a dry or wet rub on roasted meats or tofu. Add it to stews and sauces for a bold and full flavor profile. Subtle flavored dishes such as beans, lentils and potatoes will be transformed into a true delight. Recipes: Berbere Beans, 25 Berbere Glazed Maple Carrots, 51 Berbere Slow Cooked Beans, 26 Berbere Three Sisters Salad, 26 Scrambled Eggs, 19 Spiced Lentils and Rice, 19

Spice Blends

Description

Garam Masala

A potent blend of aromatic spices giving you the flavor of Northwestern India. This Garam Masala is an amazingly versatile spice blend that can be used in both savory and sweet cooking. Ingredients: Sweet Cinnamon, Cardamom Seed, Nutmeg, Black Pepper, Nigella, Green Cardamom Pod, Clove

Harissa

The staple fiery condiment of Tunisia. A combination of hot peppers, spices and herbs. Ingredients: Chipotle Chili,

Jamaican Jerk

Uses and Recipes Add it to a savory dish near the end of the cooking, like a pinch dusted over pan seared scallops. Two teaspoons added to your favorite pumpkin, banana or spice bread recipe will provide you with a familiar yet enhanced flavor experience.

Recipes: Garam Masala Seared Scallops, 27 Garam Masala Silken Chicken, 27 Lentil Loaf, 18 Spiced ANZAC Cookies, 61 Spiced Apple Pie, 61 Spiced Eggnog, 62 Spiced Ginger Cookies, 63 Spiced Molasses Cookies, 64 Spiced Pumpkin Bread, 64 Spiced Pumpkin pie, 64 Teeny Tiny Couscous, 20 Scrambled Eggs, 19

Use as a rub, or make into a paste with a bit of oil or hot water and spread like mustard. Recipes:

Coriander, Paprika, Caraway Seed, Ancho Chili, Mint, Birds Eye Chili, Cumin, Garlic, Himalayan Pink Salt, Vermont Maple Sugar

Harissa Braised Beef Short Ribs, 51 Harissa Infused Goat Cheese, 52

Jerk is used to describe both the traditional seasoning as well as the open-fire cooking technique of this favorite Caribbean flavor. Adds heat and richness to any dish.

Use as a dry rub or combine with a bit of oil or citrus juice to create a wet marinade for an exotic grilling experience. Also works well in soups. Recipes:

Ingredients: Black Pepper, Thyme, Allspice, Paprika, Chipotle Chili, Ginger, Sweet Cinnamon, Habanero Chili, Cayenne Chili, Nutmeg, Clove, Onion, Garlic, Vermont Maple Sugar, Himalayan Pink Salt

Jamaican Jerk Pork Tenderloin, 52 Jamaican Jerk Pulled Pork, 52

Spice Blends

Description

Uses and Recipes

Montréal Seasoning

The classic steak rub of the FrenchCanadian capital. Black and white peppercorns are ground with herbs and salts to create a blend that can tolerate high heat cooking of a hot grill or pan.

Added to soups, stews and sauces, it brings a full and warming flavor that creates a sense of balance and body. Perfect as a finishing spice or condiment at the table.

Ingredients: Black Peppercorn,

Recipes: Montréal Seasoned Burgers, 29 Montreal Seasoned Lentils, 29 Montreal Spiced Meatballs, 28

Coriander, Rosemary, Thyme, White Peppercorn, Caraway Seed, Green Peppercorn, Juniper Berry, Fennel Seed, Dill Seed, Himalayan Pink Salt, Onion, Garlic

Penang Curry

A wonderful Southeast Asian blend. A great combination of citrus, herb and heat, Penang Curry blend makes it easy to have an exotic meal. Ingredients: Galangal, Lemon Grass, White Pepper, Cilantro, Coriander, Cumin, Cayenne, Onion, Garlic

Perfection Spice Rub

Teeny Tiny’s most popular blend. Inspired by Southwestern dry rubs and their own Northern woods, Perfection Spice Rub blends an unusual combination of ingredients into a harmonious and balanced blend. Ingredients: Chipotle Chile, Roasted Paprika, Sweet Paprika, Juniper Berry, Cumin, Coriander, Black Pepper, Thyme, Rosemary, Himalayan Pink Salt, Vermont Maple Sugar, Coffee

Create a traditional savory curry by combining 2 Tbsp. of Penang Curry blend with 1 Tbsp. of nut butter, a dash of fish sauce or salt, and a cup of coconut milk or water to gently simmer your meat or vegetables. We also use Penang Curry blend in ground meats, soups, roasted meats and rice. Recipes: Butternut Squash and Cranberry Curry, 29 Penang Chicken Satay, 53 Penang Curry, Thai Style, 30 Penang Dressing or Dip, 31

This is a great, spicy/hot rub that gives meat, poultry, and fish a flavor boost. Recipes: Perfection Chicken, 31 Perfection Spiced Apple and Onion Stuffing, 54 Scrambled Eggs, 19

Spice Blends Persian Adwiya

Description Adwiya possesses a delicate with a delightful floral undertone. A combination of flavors that is unique to Iranian cooking, Adwiya will become a favorite spice when you want something a little different. Ingredients: Red & Pink Rose Petals, Sweet Cinnamon, Lemon Zest, Cumin, Coriander, Orange Zest, Nutmeg, Cardamom, Black Peppercorn, Himalayan Pink Salt

Quatre Ă&#x2030;pices

An ancient blend used in French and Middle Eastern cuisines. Quatre Ă&#x2030;pices is an aromatic and rich seasoning. Ingredients: Black Peppercorn,White Peppercorn, Nutmeg, Allspice, Ginger, Sweet Cinnamon, Clove

Uses and Recipes Add to mild dishes such as chicken, rice, couscous, and legumes, yet it is able to handle the demands of bolder cooking such as slowly grilled ribs. Recipes: Adwiya Pound Cake, 58 Persian Adwiya Lemony Pasta, 32 Persian Adwiya Mango Spice, 54 Persian Adwiya Meatballs, 31 Persian Adwiya Rice, 33 Teeny Tiny Couscous, 20

For meats, stews, soups, vegetable dishes and charcuterie. It adds robust flavor to any casserole, such as a beef casserole cooked in red wine. It also adds a degree of flavor complexity to spiced desserts. Recipes: Lentil Loaf, 18 Quatre Epices Mango Salsa, 55 Quatre Epices Sweet Potato & Carrot Veloute, 33 Scrambled Eggs, 19 Spiced Butter Cookies, 62 Spiced Zucchini Bread, 65

Ras el Hanout

A true meeting of East and West with a brilliant combination of floral and spice tones with just a hint of heat. Ingredients: Turmeric, Nutmeg, Ginger, Red & Pink Rose Petals, Sweet Cinnamon, Birdseye Chili Peppers, Lavender Flowers, Cardamom, Mace, Anise Seed, Clove, Himalayan Pink Salt

Add it to slow cooked stews and legumes, rice or couscous. Recipes: Ras el Hanout Coconut Chicken, 33 Ras el Hanout Spicey Red Lentils, 34 Ras el Hanout Tagine, 35 Spiced Lentils and Rice, 19 Teeny Tiny Couscous, 20

Spice Blends

Description

Uses and Recipes

Shepherd Herb Mix

Shepherd Herb Mix will enhance the flavor of any food. It can be used to give just a hint of aromatics or added with abandon to bring a fresh and full herb profile to your food.

Add it to ground meats, pasta dishes, and salad dressings.

Ingredients: Lemon Peel, Lavender Flowers, Spearmint, Basil, Sage, Rosemary, Fennel, Black Peppercorn, Parsley, Thyme, Marjoram, Oregano, Himalayan Pink Salt, Onion, Garlic

Tandoori

A traditional spice mixture of North India, Pakistan and Afghanistan, Tandoori Masala is typically combined with yogurt and used as a marinade with chicken, fish or other meat. Ingredients: Cumin, Coriander, Mace, Ginger, Sweet Cinnamon, Cardamom, Cayenne, Turmeric, Paprika, Clove, Garlic, Himalayan Pink Salt

Vadavan

An onion based, mild heat curry blend from Southeast India, Vadavan is a rich and flavorful curry blend sometimes called Vadouvan or French Curry that has recently emerged into European and American cooking. Ingredients: Cumin, Brown Mustard, Fenugreek, Curry Leaf, Black Pepper, Turmeric, Nutmeg, Cardamom, Cayenne, Clove, Onion, Garlic, Himalayan Pink Salt

Recipes: Scrambled Eggs, 19 Shepherd Herb Israeli Couscous Salad, 35 Shepherd Herb Pesto Chicken, 36 Shepherd Herb Sweeet Corn Salad, 36

Use it as a dry rub or as a flavoring for a simple curry dish with coconut milk. Recipes: Afghani Spiced Curry, 21 Scrambled Eggs, 19 Tandoori Chicken, 56 Tandoori Masala Grilled Chicken, 55 Tandoori Tomato Chicken Curry, 37 Tomato Chicken Curry, 16

Delicious on thick cut pork chops, grilled. Use olive oil rubbed first, then the spice. Recipes: Afghani Spiced Curry, 21 Scrambled Eggs, 19 Tomato Chicken Curry, 16 Vadavan Curry, 38 Vadavan Rubbed Chicken, 37 Tandoori Tomato Chicken Curry, 37

Spice Blends Vindaloo

Description Vindaloo is the Goan people's Southwest Indian interpretation of a traditional Portuguese wine and meat dish. The heat of our Vindaloo is brief and pleasant without burning, followed by spice, salt and sweet. Ingredients: Sweet Paprika, Cumin, Coriander, Cayenne, Brown Mustard, Ginger, Turmeric, Sweet Cinnamon, Curry Leaves, Fenugreek, Cardamom Seed, Nutmeg, Green Cardamom Pods, Black Pepper, Nigella, Himalayan Pink Salt, Vermont Maple Sugar, Onion, Garlic

West African Curry

Includes many ingredients that you would expect in a curry with the addition of a few spices more typical of African cuisine such as Cubeb and Grains of Paradise. The blend is based on curries used in Senegal for preparing traditional fish dishes and is rich with mild heat. Ingredients: Mustard Seed, Black Pepper, Coriander, Birds Eye Chili, Turmeric, Paprika, Cocoa Nibs, Nutmeg, Cumin, Allspice, Caraway, Cubeb, Grains of Paradise, Ginger, Chipotle Chili, Sweet Cinnamon, Thyme, Cayenne Chili, Clove, Himalayan Pink Salt

Zaâ&#x20AC;&#x2122;atar

This Zaâ&#x20AC;&#x2122;atar has a base of lemony sumac berries with the addition of marjoram, thyme, basil, oregano, white sesame seeds and a bit of Himalayan pink salt. Ingredients: Sumac Berries, Marjoram, Thyme, Basil, Oregano, White Sesame Seeds, Himalayan Pink Salt

Uses and Recipes Combine with wine, coconut milk, broth or water and a bit of vinegar in making a traditional vindaloo curry. We also use it as a dry rub on grilled and pan fried meats and tofu, and mixed in to ground meats. Recipes: Afghani Spiced Curry, 21 Tandoori Tomato Chicken Curry, 37 Tomato Chicken Curry, 16 Vindaloo Curry, 39 Vindaloo Mushroom Gravy, 39 Vindaloo Pork Stew, 56 Vindaloo Savory Pancakes, 40 Great as a curry with any protein or vegetable, used as a spice rub or as a general seasoning to provide a balanced new flavor to your kitchen. Recipes: Afghani Spiced Curry, 21 West African Peanut Curry, 41 West African Sweet Potato Curry, 40 West African Vegetable & Chicken Curry, 41

Lovely mixed with olive oil and then spread on pieces of bread or added to flatbread dough. It can also be used as a seasoning for meats and vegetables, sprinkled on eggs, added to hummus or used in salad dressing. Recipes: Scrambled Eggs, 19 Za'atar Flatbread, 42 Za'atar Roasted Beet Couscous Salad, 57

Easy Weeknight Meals This area contains our "go-to" recipes that are very simple to prepare, easily adaptable to ingredients that you have on hand, and utterly delicious!

Tomato Chicken Curry This is an easy and delicious dish that works well with Tandoori Masala, British Curry, Vadavan, Vindaloo and Afghani Spice. It can also be easily converted into a vegetarian dish by substituting tofu, seitan or chickpeas for the chicken.

2 Chicken breasts, each cut into 4 pieces 1-2 Tbs Teeny Tiny Spice Co. of Vermont® blend of choice 1-2 Tbs Olive oil 15 Oz Crushed tomato 3/4 Lb Potato, cut into small chunks 1 1/4 C Water Salt to taste

      

Toss the chicken with the spice. Sauté the spiced chicken in olive oil for a couple of minutes on each side. Stir in the crushed tomato, potatoes and water. Bring to a boil and then reduce to a simmer. Cover and cook on low heat for 30 minutes. Salt to taste. Serve alone or over rice or couscous.

Spiced Lentils Lentils are one of my favorite things to eat. This dish is quick, easy and delicious and it is fun to try a different Teeny Tiny Spice blend each time you make it. Serve by itself, over rice or as a side dish. Lentils pair nicely with just about everything.

1 1 ½ Tbs 1C 2 Tbs 2C   

Yellow onion, diced Olive oil Red lentils Teeny Tiny Spice Co.® spice blend of choice Water

Sauté diced onion in olive oil until soft. Add lentils, spice and water. Cover and cook for 20-25 minutes.

Spicy Hummus 16 Oz 2 1 1/2 Tbs 2 Tbs 1-2 Tbs 3-5 Tbs 1/2 tsp    

Chickpeas, drained, liquid reserved Garlic cloves Tahini Olive oil Teeny Tiny Spice Co. of Vermont® spice blend of choice Lemon juice Salt

Add of the ingredients to a blender, including 1/4 C of the reserved liquid from the chickpeas. Purée until smooth, about 5 minutes, adding more of the reserved liquid as needed to create a smooth consistency. Check seasoning and add more salt or spice if desired. Serve with sliced baguette, crackers or vegetables.

Basic Meat/Fish/Vegetable Rub Any of our spice blends can be used as a rub to add exotic flavor to a dish with just minutes of preparation. We will not give you exact measurements here, just a general guideline. Experiment, be adventurous and have fun! For fish, chicken or any other meat, simply rub on your preferred Teeny Tiny Spice Co. of Vermont® spice blend to cover both sides and bake, broil, or pan sear. For a summertime delight, roll chunks of meat in one of our spice blends to make kebobs and grill them alongside ears of corn. For roasted vegetables, toss diced vegetables such as beets, carrots, asparagus, celery root, jicama and onion with any of our spice blends and some olive oil. Make sure the vegetables are well-coated. Roast them in the oven for 30 minutes of throw them on the grill. It is as simple as that.

Bean and Mushroom Veggie Burgers 8 Oz 1/2 1/2 2 Tbs 2 Tbs 6 Tbs 1 16 oz can 2 1 Tbs

Mushrooms, small dice Red onion, small dice Bell Pepper, small dice Olive oil Teeny Tiny Spice Co. of Vermont® blend of choice Bread crumbs Black beans, rinsed and drained Egg whites Balsamic vinegar

      

Over medium heat, sauté the mushrooms, onion and bell pepper in the olive oil until the pepper begins to soften, about 4 minutes. Add spice and stir for 1 minute. Add the beans and cook, smashing the beans, for 2 minutes. Season with additional spice or salt as needed. Transfer the mixture to a bowl and blend in the egg whites, bread crumbs and vinegar. Form the mixture into four patties. Cook the patties in an oiled skillet over medium heat until they begin to brown and feel firm, about 7 minutes per side.

Lentil Loaf A hearty and tasty vegetarian loaf that is great with any Teeny Tiny Spice Co. of Vermont® spice blend. Our Ras el Hanout version is especially popular with the crew at one of Vermont’s local markets!

2 Cups Water 1 tsp Salt 1 Cup Lentils 1 Small Onion, chopped 1 Cup Rolled Oats 3/4 Cup Grated Mild Cheese 1 Large Egg 4 1/2 oz Crushed Tomato 2-3 Tbs Teeny Tiny Spice Co. of Vermont® blend (use only 2 tsp if you choose Garam Masala or Quatre Épices) 1/4 tsp Salt

     

Add lentils to boiling salted water, reduce heat, and simmer covered for 25 minutes or until they are soft and most of the water is absorbed. Remove from heat, partially mash the lentils and allow to cool slightly. Mix in the remaining ingredients. Spoon into a buttered loaf pan. Bake at 350ºF for 30-45 minute, until the top is dry and golden brown. Cool for 10 minutes, remove from pan and serve.

Scrambled Eggs You will never go back to plain old scrambled eggs after you taste them with the simple addition of some of our spice blends. Simply scramble your eggs and add a dash of spice blend with a bit of salt to taste. Yummy! Some of our favorites are:

         

Citrus Pepper Vadavan Za'atar Shepherd Quatre Épices Gram Masala Afghani Spice Perfection Spice Rub Ethiopian Berberé Tandoori Masala

Spiced Lentils and Rice This recipe came from Erika Albinson, who is quickly becoming a Teeny Tiny Spice Co. of Vermont® culinary wizard. She recently spent two years teaching ESL in Thailand and is now in Romania. We think she now spends most of her free time cooking with our spices. Thank you, Miss Erika.

2 Tbs. 1 Med. 2 1 Lg. 3 strips 1 Tbs. 2 Tbs. 2 C. 1 C. 4 C. To taste

     

Olive oil Onion Celery stalks Carrot Bacon (or some sausage or your choice of meat) Minced garlic Teeny Tiny Spice Ras el Hanout or Ethiopian Berberé Lentils Long grain brown rice Stock (vegetable or chicken) Salt and pepper

Sauté the onion, celery and carrot in the olive oil until soft and tender. Add the meat and cook through. Add garlic, spice, salt and pepper and cook for another minute. Add lentils and rice and cook for another minute. Add the stock, bring to boil, reduce heat to low and simmer, about 40 minutes, until the liquid has been absorbed and lentils and rice are cooked through. Adjust seasoning if needed.

Spicy Baked Fries This is a standard recipe in our home. For an easy and fun evening, we do burgers with one spice, regular potato fries with another, and sweet potato fries with yet a third spice. No need for ketchup with all of that flavor on the plate!

2 Lg 1 1/2 Tbs

Potatoes (About 2 pounds) Olive oil

1-2 Tbs Teeny Tiny Spice Co. of Vermont® spice blend of your choice (Adjust the amount of spice to your taste)

     

Preheat oven to 425℉. Wash and dry or peel your potatoes (We keep skins on). Cut into thick fries. Toss potatoes with the oil to coat. Add spice and toss again until evenly seasoned. Spread the spiced potato fries onto a baking sheet in a single layer and place in the oven. Cook for about 30 minutes, until lightly browned on the outside and soft in the middle.

Spicy Burgers One of the easiest ways to play with our Teeny Tiny Spice Co. of Vermont® spice blends is to add them to ground meats, whether it is meatballs, pasta sauce with ground meat, tacos or burgers. You can use ground beef, bison, chicken, turkey, or lamb. Use 2 - 3 tablespoons of the spice of your choice per pound of meat or veggie-burger blend.

Teeny Tiny Couscous We use Israeli couscous for this dish because we like the larger grains. It is a wonderful side dish in which you can use any of our spice blends, depending on your mood and the main dish you are pairing it with. Some of our favorite blends to use in couscous are: Persian Adwiya Ras El Hanout Citrus Pepper Garam Masala 2C 3C 1/2 tsp 2 Tbs 2 Tbs   

Couscous Water Salt Teeny Tiny Spice Co. of Vermont® spice blend of your choice Butter Put couscous, water, salt and spice in a medium saucepan and bring to a boil. Turn heat to low, cover and simmer for 10 minutes. Remove from heat, add butter and serve.

Afghani Spiced Curry Easy to prepare, this spicy comfort food can be served alone or over rice as the focus of a meal. We use this same recipe with the following Teeny Tiny Spice Co. blends: British Curry, Vadavan, Vindaloo, West African Curry and Tandoori Masala.

1 1/2 lbs 4 Tbs 1 lg 3 Tbs 1 Tbs 2 1/2 c 1/2 tsp       

Meat or firm tofu, cubed Oil Onion Teeny Tiny Spice Co. of Vermont® Afghani Spice Cider vinegar Water Salt

In a heavy skillet over medium heat, lightly brown the chopped onions in oil. Stir in the Afghani Spice and vinegar, and cook for 20 seconds. Add the meat or tofu, stirring to coat it with the onion and spice mixture. Cover the pot and cook for 10 minutes on low heat. Add the water and the salt and bring to a boil. Cover and gently simmer until tender. Before serving, reduce the sauce to your desired thickness and season with additional salt if needed.

Afghani Rice Salad with Currants, Mint and Peas 2 1/2 Tbs 1 tsp 1 tsp 1/4 tsp 4C 3 1/2 tsp 2 tsp 1 Tbs 1 Tbs 1 sm 1/2 C 1C

  

Olive oil Red wine vinegar Dijon mustard Salt Rice, cooked (basmati, wild or jasmine) Teeny Tiny Spice Afghani Spice Fresh mint, chopped Fresh parsley, chopped Fresh cilantro, chopped Red onion, fine dice Currants, dried Green peas

In a small bowl, whisk together the olive oil, vinegar, mustard and salt. Set aside. In a large bowl, combine the cooked rice, Afghani Spice, herbs, onion & currants. Pour the mixed liquid ingredients over the ingredients in the large bowl.

  

Using two spoons, gently toss and thoroughly combine the ingredients. Allow to sit for 15 minutes and check seasoning. Gently fold the green peas into the mix. Serve.

British Curry with Chicken and Tomato This is an easy and delicious dish that works well with Tandoori Masala, British Curry, Vadavan, Vindaloo and Afghani Spice. It can also be easily converted into a vegetarian dish by substituting tofu, seitan or chickpeas for the chicken.

      

19th Century British Curry This dish could have been found on the menu of London's Oriental Club in the 1850's. Easy to prepare, this spicy comfort food can be served alone or over rice as the focus of a meal.

1 1/2 lbs 4 Tbs 1 lg 3 Tbs 1 Tbs 2 1/2 c 1/2 tsp      

Meat or firm tofu, cubed Oil Onion Teeny Tiny Spice British Curry Cider vinegar Water Salt

In a heavy skillet over medium heat, lightly brown the chopped onions in oil. Stir in the British Curry and vinegar, and cook for 20 seconds. Add the meat or tofu, stirring to coat it with the onion and spice mixture. Cover the pot and cook for 10 minutes on low heat. Add the water and the salt and bring to a boil. Cover and gently simmer until tender.



Reduce the sauce to desired thickness and season with additional salt if needed.

British Curry Gravy Nick prepared this curry gravy for a demo when he was twelve years old and it is divine. I think that is all I can say about it. Oh, and it is easy to make, too. Use it as a gravy on meats, tofu, tempeh, seitan, and even as a light pasta sauce.

3 Tbs 2 Tbs 15 oz 1 Clove 1C 1C

     

Ghee or olive oil Teeny Tiny Spice Co. of Vermont® British Curry Crushed tomatoes Garlic Coconut milk Cilantro, chopped

Heat the ghee or olive oil over medium heat. Add the British Curry and garlic and cook for 1 minute, stirring. Add the tomato and half of the cilantro. Cook for 5 minutes or until the liquid from the tomatoes has evaporated, stirring occasionally. Stir in the coconut milk and bring to a gentle simmer. Place in a serving dish and top with the remaining cilantro.

Cajun Lentils 1C 2C 1 Tbs 2 Cloves 1 1 Tbs + 1 tsp 1 ¼ Lb 1 Lg ½C ½C

      

Red lentils, cleaned and rinsed Water Olive oil Garlic, crushed Onion, finely chopped Teeny Tiny Spice Cajun Spice Red bell pepper, seeded and finely diced Mushrooms, sliced Tomato, diced Parsley Basil, roughly chopped

Place lentils and water in a pot and bring to a boil. Reduce heat to low & cook 25-30 minutes, or until lentils are soft. Remove lentils from heat and set aside. In a heavy saucepan, sauté garlic, onion and Cajun Spice in olive oil 4-5 minutes until onion is soft. Add bell pepper, mushrooms and the lentils that you set aside. Cook 10-15 minutes, stirring occasionally. Stir in tomatoes and fresh herbs.



Serve over rice, couscous or by itself.

Chocolate Chili Beef Chili You can adjust the heat in this chili by adding more or less of the Chocolate Chili spice as you like, so use the 2 tablespoon measurement as a starting place. The flavor of this chili is robust and heart-warming. 1 1/2 Lbs 1 Lg 2 Tbs 1 Bottle 1/2 C Salt to taste       

Cubed beef Onion, chopped Teeny Tiny Spice Chocolate Chili blend Dark beer Water or beef broth to cover Crushed tomato (optional)

Brown the beef in a sauté pan. Add the onion and sauté for another 2-3 minutes. Add in the Chocolate Chili, stirring to combine. Add the beer, crushed tomato (if using) and enough water to cover all of the ingredients. Simmer until tender, adding liquid if needed to maintain a saucy consistency. Add salt and additional Chocolate Chili spice blend to taste. Serve over rice or with tortillas.

Citrus Pepper Hummus 16 Oz 2 1 1/2 Tbs 2 Tbs 1-2 Tbs 3-5 Tbs 1/2 tsp

   

Chickpeas, drained, liquid reserved Garlic cloves Tahini Olive oil Teeny Tiny Spice Co. of Vermont® Citrus Pepper Lemon juice Salt