The Secret in the Pantry: How Greats Cooks Use Spices

The Secret in the Pantry:

How Great Cooks Use Spices

95 Proven Recipes - Including Easy Weeknight Meals

Copyright 2012 The Prepared Pantry with recipes and images used by permission from The Teeny Tiny Spice Co. of Vermont 2

The Secret in the Pantry:

How Great Cooks Use Spices

95 Proven Recipes - Including Easy Weeknight Meals

Compiled by The Prepared Pantry, Inc.

Recipes and images used by permission

from

www.preparedpantry.com


Table of Contents ................................................... 3

How to Make Great Meals with Spices ................ 7

Spice Buyer’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.

Table of Contents


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.


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.

Berberé 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 Épices 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.


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.


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 Blends Description Uses and Recipes

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

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

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

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



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

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 Buyer’s Guide



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 Maple Sugar

Onion

Garlic

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

Citrus Pepper Our go-to blend when we need to

add some flavor without changing

the base characteristics of the

dish.


Orange Zest, Lemon Zest, Paprika,

Juniper Berry, 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

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

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



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

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


Scrambled Eggs, 19

Harissa The staple fiery condiment of

Tunisia. A combination of hot

peppers, spices and herbs.

Ingredients: Chipotle Chili,

Coriander, Paprika, Caraway Seed,

Ancho Chili, Mint, Birds Eye Chili,

Cumin, Garlic, Himalayan Pink Salt,

Vermont Maple Sugar

Use as a rub, or make into a paste

with a bit of oil or hot water and

spread like mustard.

Recipes:

Harissa Braised Beef Short Ribs, 51

Harissa Infused Goat Cheese, 52

Jamaican Jerk 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.

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

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:

Jamaican Jerk Pork Tenderloin, 52

Jamaican Jerk Pulled Pork, 52



Montréal Seasoning The classic steak rub of the French-

Canadian 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.


Coriander, Rosemary, Thyme, White

Peppercorn, Caraway Seed, Green

Peppercorn, Juniper Berry, Fennel

Seed, Dill Seed, Himalayan Pink Salt,

Onion, Garlic

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.

Recipes:

Montréal Seasoned Burgers, 29

Montreal Seasoned Lentils, 29

Montreal Spiced Meatballs, 28

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

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

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

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



Persian Adwiya 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

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


Quatre Épices An ancient blend used in French

and Middle Eastern cuisines.

Quatre Épices is an aromatic and

rich seasoning.

Ingredients: Black Peppercorn,White

Peppercorn, Nutmeg, Allspice,

Ginger, Sweet Cinnamon, Clove

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




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.

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

Add it to ground meats, pasta

dishes, and salad dressings.

Recipes:

Scrambled Eggs, 19

Shepherd Herb Israeli Couscous

Salad, 35

Shepherd Herb Pesto Chicken, 36

Shepherd Herb Sweeet Corn

Salad, 36

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

Delicious on thick cut pork chops,

grilled. Use olive oil rubbed first, then

the spice.

Recipes:


Scrambled Eggs, 19


Vadavan Curry, 38

Vadavan Rubbed Chicken, 37


Use it as a dry rub or as a flavoring

for a simple curry dish with

coconut milk.

Recipes:


Scrambled Eggs, 19

Tandoori Chicken, 56

Tandoori Masala Grilled Chicken,

55





Vindaloo 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

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:




Vindaloo Curry, 39

Vindaloo Mushroom Gravy, 39

Vindaloo Pork Stew, 56

Vindaloo Savory Pancakes, 40

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

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:


West African Peanut Curry, 41

West African Sweet Potato Curry, 40

West African Vegetable & Chicken

Curry, 41

Za’atar This Za’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

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 Yellow onion, diced

1 ½ Tbs Olive oil

1 C Red lentils

2 Tbs Teeny Tiny Spice Co.® spice blend of choice

2 C Water

Sauté diced onion in olive oil until soft.

Add lentils, spice and water.

Cover and cook for 20-25 minutes.

http://www.preparedpantry.com/tandoori-masala-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/british-curry-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/Vadavan-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/Vindaloo-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/afghani-spice-teeny-tiny-spice-company-of-vermont.aspx

http://www.teenytinyspice.com/individual-spice-blends/


Spicy Hummus

16 Oz Chickpeas, drained, liquid reserved

2 Garlic cloves

1 1/2 Tbs Tahini

2 Tbs Olive oil

1-2 Tbs Teeny Tiny Spice Co. of Vermont® spice blend of choice

3-5 Tbs Lemon juice

1/2 tsp 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 Mushrooms, small dice

1/2 Red onion, small dice

1/2 Bell Pepper, small dice

2 Tbs Olive oil

2 Tbs Teeny Tiny Spice Co. of Vermont® blend of choice

6 Tbs Bread crumbs

1 16 oz can Black beans, rinsed and drained

2 Egg whites

1 Tbs 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:

http://www.preparedpantry.com/ras-el-hanout-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/garam-masala-teeny-tiny-spice-company-of-vermont.aspx


http://www.preparedpantry.com/quatre-epices-teeny-tiny-spice-company-of-vermont.aspx


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. Olive oil

1 Med. Onion

2 Celery stalks

1 Lg. Carrot

3 strips Bacon (or some sausage or your choice of meat)

1 Tbs. Minced garlic

2 Tbs. Teeny Tiny Spice Ras el Hanout or Ethiopian Berberé

2 C. Lentils

1 C. Long grain brown rice

4 C. Stock (vegetable or chicken)

To taste 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 Potatoes (About 2 pounds)

1 1/2 Tbs Olive oil

http://www.preparedpantry.com/citrus-pepper-teeny-tiny-spice-company-of-vermont.aspx


http://www.preparedpantry.com/zaatar-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/shepherd-herb-mix-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/quatre-epices-teeny-tiny-spice-company-of-vermont.aspx



http://www.preparedpantry.com/perfection-spice-rub-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/ethiopian-berbere-teeny-tiny-spice-company-of-vermont.aspx



http://www.preparedpantry.com/ethiopian-berbere-teeny-tiny-spice-company-of-vermont.aspx


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

2 C Couscous

3 C Water

1/2 tsp Salt

2 Tbs Teeny Tiny Spice Co. of Vermont® spice blend of your choice

2 Tbs 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.

http://www.preparedpantry.com/persian-adwiya-teeny-tiny-spice-company-of-vermont.aspx





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 Meat or firm tofu, cubed

4 Tbs Oil

1 lg Onion

3 Tbs Teeny Tiny Spice Co. of Vermont® Afghani Spice

1 Tbs Cider vinegar

2 1/2 c Water

1/2 tsp 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 Olive oil

1 tsp Red wine vinegar

1 tsp Dijon mustard

1/4 tsp Salt

4 C Rice, cooked (basmati, wild or jasmine)

3 1/2 tsp Teeny Tiny Spice Afghani Spice

2 tsp Fresh mint, chopped

1 Tbs Fresh parsley, chopped

1 Tbs Fresh cilantro, chopped

1 sm Red onion, fine dice

1/2 C Currants, dried

1 C 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.





http://www.preparedpantry.com/west-african-curry-teeny-tiny-spice-company-of-vermont.aspx







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.

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.

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 Meat or firm tofu, cubed

4 Tbs Oil

1 lg Onion

3 Tbs Teeny Tiny Spice British Curry

1 Tbs Cider vinegar

2 1/2 c Water

1/2 tsp 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 Ghee or olive oil

2 Tbs Teeny Tiny Spice Co. of Vermont® British Curry

15 oz Crushed tomatoes

1 Clove Garlic

1 C Coconut milk

1 C 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

1 C Red lentils, cleaned and rinsed

2 C Water

1 Tbs Olive oil

2 Cloves Garlic, crushed

1 Onion, finely chopped

1 Tbs + 1 tsp Teeny Tiny Spice Cajun Spice

1 Red bell pepper, seeded and finely diced

¼ Lb Mushrooms, sliced

1 Lg Tomato, diced

½ C Parsley

½ C 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.




http://www.preparedpantry.com/cajun-spice-teeny-tiny-spice-company-of-vermont.aspx

http://www.preparedpantry.com/cajun-spice-teeny-tiny-spice-company-of-vermont.aspx


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 Cubed beef

1 Lg Onion, chopped

2 Tbs Teeny Tiny Spice Chocolate Chili blend

1 Bottle Dark beer

Water or beef broth to cover

1/2 C Crushed tomato (optional)

Salt to taste

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 Chickpeas, drained, liquid reserved

2 Garlic cloves

1 1/2 Tbs Tahini

2 Tbs Olive oil

1-2 Tbs Teeny Tiny Spice Co. of Vermont® Citrus Pepper

3-5 Tbs Lemon juice

1/2 tsp 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.

http://www.preparedpantry.com/chocolate-chili-teeny-tiny-spice-company-of-vermont.aspx







Documents

The Secret in the Pantry: How Greats Cooks Use Spices