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Homemade Pumpkin Pie Spice — from: By LORI LANGE@RecipeGirl

It’s going to (officially) be fall in just a matter of days, and you’re sure to come across a lot of recipes that call for Pumpkin Pie Spice. Sure, you can buy this spice at the market, but it’s really not necessary when you probably have the right mix of ingredients at home to make it yourself.

Pumpkin Pie Spice


    about 1/4 cup



  • 2 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • 2 tsp ground nutmeg
  • ½ tsp allspice
  • ½ tsp ground cloves


  • In a small bowl, whisk together all spices. Transfer to a container with a tight lid, and measure as needed.


Makes about 1/4 cup.

Mango dressing and vegetable salad:::

1/2 bag frozen mango slightly thawed for 30 seconds in the microwave, if necessary
2 small dried red chilies, (mine came to me from Honduras from my BFF Pat Havener…)
1 1/2 teaspoon honey
1/2 cup fresh lime juice
1 teaspoon lime rind
2 thin slices of ginger plus 1 slice crystal ginger cut into small pieces…

Put chilies, honey lime juice, lime rind and gingers into tall Magic Bullet jar. Grind until fully liquid.. Add mango and grind until fully mixed.. Add more honey, lime juice, or a bit of water if necessary…

I made 2 batches for the large salad below…


1 Head of leaf lettuce pulled into small pieces,

1 bag of spinach pulled into small pieces,

1 orange pepper cut fine,

1 yellow pepper cut fine,

1 head of cauliflower cut small,

2 pints of grape tomatoes,

2 cucumbers quartered lengthwise and slices into thin pieces,

1 large sweet onion cut into tiny pieces,

3 cloves of garlic,

You may add celery, carrots, or any other vegetables that you like..  Serve with Mango dressing….



Baked Beans with cinnamon and citrus… Ginger and Bee pollen added too..

Updated on Dec 30, 2013…

1 lb black eye beans, or white Navy beans, maybe Cannellini Beans..

1 teaspoon baking soda

1 medium onion cut in small pieces, plus a piece of shallot cut fine,  for more flavor

4 cloves of garlic cut fine ,   Mix onion, shallot, and garlic together..

8 oz salt pork cut into small pieces or more if you wish. I used 12 oz.    Divide into 2 sections.

2  Tablespoons honey

3/4  cup molasses

2 teaspoons dry mustard

1/4 teaspoon cinnamon I use organic cinnamon..

1/2 teaspoon dried citrus rind I used tangerine rind

12/29 I added  1/2 t Honey Bee Pollen and 2 slices of Crystal Ginger…  
Soak beans overnight in cold water.  Pour beans into a colander pick over and then rinse well.   put beans into a cooking pan, and cover with fresh cold water and 1 tsp. baking soda, bring to a boil and cook until skins of beans crack.  Pour off the water.  Place 1/2 of the onion garlic mixture in the bottom of a bean pot.  Add about 1/2 the beans add 1/2 the salt pork. repeat the process with onion garlic mixture, beans and rest of salt pork.  Add the  honey to the top of the beans. Combine molasses, mustard,  cinnamon, citrus rind,  and 3/4 cup water heat until very hot,  pour  into bean pot.  Cover and bake for 6 hours at 300 degrees F. Check now and then add more liquid if necessary…


I sliced the ginger into small pieces and put the honey, molasses, mustard, cinnamon, dried citrus rind,Honey Bee Pollen with 3/4 cup of water into the large Magic Bullet Container and whipped the mixture for about 1 minute..

Then I poured all of this over the Beans in the pot…  They are delicious…

I used black eye beans the first time and they were delicious. I’m using Navy beans today with the updates.. I’ll update later after we try them… The first batch was a bit wet, and the second batch was a bit dry because I used less water. After I added a bit more water they were delicious.. Third Batch I used Cannellini Beans.. I could not find the tangerine rind so I added  three slices of dried ginger which I put into the Magic Bullet with the water molasses mixture before I heated the mix in the microwave….  This must be the 5th time I’ve  made beans this winter. I made them today with no  onions, we were out, how did that happen??? So I added extra garlic and added  3 T. dried salsa mix…….. Feb 1st 2014 taking them to the Super Bowl Party..  ET


Baked Pollock fillets


  • 3  (6 ounce)  pollock fillets

  • EVOO

  • 3/4 teaspoon black pepper,  mix with Paprika in a small cup

  • 1 large shallot sliced thin
  • 2 cloves of garlic sliced into small pieces
  • 1/2 yellow pepper, cut in half withwise, then slice into strips
  • 1/2 orange pepper, cut in half widthwise, then slice into small strips
  • Directions
  1. Preheat oven to 350 degrees F. Lightly oil baking pan with EVOO.. Sprinkle pan with 1/2 the Paprika, black pepper mix..
  2. Run Pollock fillets under cold water then, lay in pan on spices, sprinkle  top of fish with paprika and black pepper, layer with shallot, garlic, pepper slices, and tomato slices.
  3. Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.                                                         Serve with Cole Slaw or salad…

Baked Cod with Tomato, Garlic, and Onions

1  1/2 lb. cod fillet

3 tablespoons extra-virgin olive oil (EVOO) sprinkled on baking pan

1 teaspoon kosher salt

2-3 Tablespoons Flour of your choice, bean flour, rice flour, I used Quinoa flour

2 teaspoons lemon – pepper seasoning

2-5 tomatoes sliced and cut into quarters

2-5  sliced yellow onions

1/2 fresh yellow or orange pepper slices

3-8 minced  or crushed garlic cloves

Preheat the oven to 400 degrees F.

Rinse cod, sprinkle with flour on both sides,  season both sides with salt, and lemon-Pepper.. Place cod in baking pan that was previously sprinkled with EVOO,  add onion, garlic, tomatoes, and pepper slices.

Bake at 400 degrees for 20 minutes.. Cool for 5 minutes and then serve..

Serve with asparagus and summer squash, broccoli, cauliflower, carrots, or your favorite vegetables…


Romesco Sauce — My version…

You will need to have:


I recommend buying and roasting extra vegetables for eating. The aromas will penetrate your kitchen and everyone will want a taste of the great tasting vegetables..

  • 1 small tomato
  • 6 cloves garlic
  • 1 cup almonds (slivered optional)
  • 2 large red bell peppers
  • 1/4 cup olive oil (EVOO)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon smoked paprika or sweet paprika
  • 1 teaspoon Kosher salt or half salt or anchovies, if avaliable
  • 1/8 teaspoon cayenne pepper or red pepper flakes

How to make it:

  1. Preheat oven to 375°F   Slice peppers in half and clean out seeds then place almond, garlic, and tomato, and halved Red Peppers on baking sheet lined with parchment paper, and place in the oven. Roast almonds until fragrant, then remove almonds  and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Peppers need to roast  longer until very well done, skin is black. Remove from oven, place in a bowl, add peppers when done, and let sit until cool.
  2. When cool,  remove  all skins, cut tomato in half  and use half for the sauce and eat the other half as a treat, then place in food processor, along with the  rest of the ingredients
  3. When fully pulsed remove to an airtight container and place in the refrigerator until cool. Keep  cool in a refrigerator up to 5 days.  Best if made the day before use..

Romesco Sauce from – http://www.bonappetit.com/recipe/romesco-sauce



  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper


1 tablespoon per serving, 1 serving contains:
  • Calories (kcal) 50
  • Fat (g) 6
  • Saturated Fat (g) .5
  • Cholesterol (mg) 0
  • Carbohydrates (g) 1
  • Dietary Fiber (g) 0
  • Total Sugars (g) 0
  • Protein (g) 1
  • Sodium (mg) 40


View Step-by-Step Directions

 Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

Notes: I would roast my own Peppers, garlic,  tomato, and almonds..

Pasta With Figs and Prosciutto — from – http://www.seriouseats.com/recipes



[Photograph: Deborah Mele]

Note: I prefer a long stranded, dried pasta such as spaghetti, stringozzi, or ciriole (traditional Umbrian pasta varieties) for this dish. You can also use a short pasta such as fusilli or penne if you prefer.

To toast the pine nuts, you can either use the oven or skillet method. For the oven, spread the nuts on a baking sheet and bake at 350°F, stirring occasionally, until golden-brown, 5 to 10 minutes. For the skillet, cook the nuts in a dry skillet over medium-low heat, stirring constantly, until lightly golden brown, about 3 minutes.

Since there is no liquid other than olive oil in this pasta dish, it is helpful to reserve a small cup of the pasta water before you drain the pasta. When you mix the ingredients together you can use the pasta water to loosen the “sauce” and ensure it is not dry and instead lightly coats the pasta.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

Every recipe we publish is tested, tasted, and Serious Eats approved by our staff. Never miss a recipe again by following @SeariousRecipes on Twitter!


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About This Recipe

YIELD: Serves 4 to 6
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
THIS RECIPE APPEARS IN: Italian Easy: Pasta With Figs and Prosciutto


  • 8 thin slices of Prosciutto, about 6 ounces, divided
  • 4 tablespoons olive oil
  • 1/2 cup finely chopped onion (about 1/2 medium onion)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 1 tablespoon freshly ground black pepper
  • 1/2 to 1 teaspoon red chili flakes
  • 8 to 10 medium fresh, ripe figs, about 2 1/2 cups chopped
  • 1 pound pasta of choice (see note above)
  • 1/3 cup chopped fresh parsley leaves
  • 1/3 cup lightly toasted pine nuts (see note above)
  • Grated Pecorino Romano cheese


  1. Preheat oven to 400°F. Place two slices of prosciutto on a baking sheet. Bake the prosciutto until crispy, about 7 minutes then cool to room temperature. Once cool, crumble the prosciutto into pieces and set aside to garnish the completed pasta dish. Roll the other 6 slices of prosciutto up lengthwise, and then thinly slice into strips and set aside until needed for the sauce.


  2. Place a large pot of lightly salted water on to boil. While the pasta water is coming to a boil, heat the oil in a small pot over medium heat until lightly smoking, then cook the onion, stirring, until it is soft and translucent, about 5 minutes. Add the garlic, sliced prosciutto, pepper, and chili flakes and cook, stirring often for about 4 minutes. Add the figs, stir gently to mix and lower the heat to medium-low, then continue to cook until the figs begin to break down, about 4 minutes. Keep warm.


  3. Cook the pasta until it is “al dente” following the package instructions, then drain, reserving a small cup of the pasta water. Return the pasta to the pot and empty the fig and prosciutto mixture on top. Place the pot over medium high heat, and stirring constantly, add as much pasta water as is needed to lightly coat the pasta strands, usually about 1/4 to 1/3 of a cup. Once the pasta is piping hot and well mixed, add the parsley and toss.


  4. Serve the pasta in individual bowls, topped with a sprinkling of the toasted pine nuts, and crispy prosciutto crumbles. Pass grated cheese at the table.

SASSY WATER from:::http://www.asweetsimplelife.com/home/2012/1/16/sassy-water.html

Feeling sassy? I am.

I found this brilliant, brilliant idea on Sitno Seckanovia via my favorite website ever…. drumroll please… Pinterest! How did I ever survive without it? A place to ooooh and awww over hundreds of mind-boggling ideas… A place to bookmark and easily organize anything I stumble across online…  AHHHHHHH!!!

Let’s just say I spend way too much time on there.

Anyways… sassy water. (Don’t you love the name?) Rumored to help you maintain a flat belly, lemon and water fuse overnight to create a natural detox, helping to flush impurities out of your system. The cucumber lends a cool, refreshing flavor while the mint gives it a bit of a snap.  The original recipe had fresh ginger, but I didn’t have any and I still really liked the result.

I like to make a batch and divide it among a few ball jars so I can take it to work or with me on errands.  Go ahead! Make it! Embrace your inner sassiness.


Sassy Water 

Click here for the printable recipe!
Adapted from Sitno Seckanovia

2 lemons
1/2 cucumber
10-12 mint leaves
3 quarts water     (ET comment: I would add Ginger, crystal if I had to, but I love Ginger’s flavor and benefits…)

Prep Time: 5 minutes
Chill Time: Overnight or 8 hours
Yields: 10-12 glasses


1. Slice cucumber and lemons.  Place in the bottom of the pitcher.   Toss in mint leaves. Add water

2. Chill overnight or for at least 8 hours.

Sausage and Eggs to Go

Sausage and Eggs to Go

ScreenShot2013 09 20at95114AMThe following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and give this recipe a try today. Now, enter Brandon and Megan…

A big problem with making a good go at Primal eating is breakfast. The reason is twofold. One, we’re all so used to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you have a job or class or something to get to, who has time to cook?


We’ve got a recipe that’s really helped people to solve both of those problems. Our Sausage and Eggs to Go is a delicious, convenient, and most importantly portable option for Primal breakfast. These can be made ahead of time and reheat really well, which is difficult to do with other egg recipes. Try them plain or with some yellow mustard.

A solid recipe as-is. You could also use this recipe as a base for endless variations. Try sautéing mushrooms and onions or bell peppers and ham, then adding them into whisked eggs.

Serves: 6


  • 1 pound Breakfast Sausage (from page 264 if you own a copy of the book, or store bought)
  • 6 eggs
  • 1 green onion, sliced
  • Salt to taste


Preheat oven to 350°F.

Divide the sausage into 6 portions, and place each into its own individual ramekin. Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.

Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.

Top with a sprinkle of salt and a few slices of green onion.

Bake until the eggs are set, about 30 minutes.

ScreenShot2013 09 20at93405AM

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