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.

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….

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…

NOTE!!!

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

Ingredients
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…

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..

[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!

PASTA WITH FIGS AND PROSCIUTTO

Sausage and Eggs to Go

The 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

Ingredients:

• 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

Instructions:

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.

 

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Read more: http://www.marksdailyapple.com/sausage-and-eggs-to-go/#ixzz2gQyweBii