Almond Flour Banana Muffins

I found this at Just a Pinch.  I'm always looking for new grain-free recipes.  I found a great deal on ripe bananas and needed to make banana bread.  My other Primal banana bread recipe uses coconut flour, which requires many eggs. Since I am low-ish on eggs and full on almond flour, this is the one I chose.

Almond Flour Banana Muffins

6 cups almond flour
2 tsp baking soda
1 tsp EACH sea salt and baking powder
6 eggs
4-6 overripe bananas
1 cup honey 
1/2 cup melted coconut oil or butter
2 tsp vanilla
1/2 cup nuts, if desired

Preheat oven to 350 degrees.  Grease muffin tins. Blend dry ingredients together. Mix wet ingredients in a smaller bowl. Add wets to drys and stir to combine.  Pour into prepared muffin pans. Sprinkle with nuts, if desired.  Bake about 20 minutes. 

Creole Seasoning

Creole Seasoning

5 Tablespoons paprika
3 Tablespoons sea salt
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons oregano
2 Tablespoons basil
1 Tablespoon white pepper
1 Tablespoon freshly ground black pepper
1 Tablespoon thyme
1 Tablespoon cayenne pepper

Pork and Beans for Canning

Pork and Beans for Canning, from an online forum:

1c dry navy or white beans /qt 

Add 1/2 c loosely packed brown sugar (recipe called for 1 cup, but that's TOO much for me!)

1 T salt and 2T dry mustard 

Some sliced bacon for each quart

Fill jars with hot water to proper headspace and process 90 minutes in PC at 10#. 

Red Beans and Rice

I found this recipe on an online forum.

Red Beans and Rice

3 pounds dry kidney beans

6 small ham hocks

Soak Beans overnight in 24 cups water. 

Drain and add hocks. Put in large pot with 24 cups water. Bring to a boil.

In a skillet heat 1/2 cup fat.

Add: 3 tablespoon chopped garlic

       2 cups chopped onion (more if desired)

       3 cup chopped celery

      3 cup chopped green pepper

Saute for 3 minutes. Add to beans.

Add to beans: 1/4 teaspoon cayenne pepper

                      3 Bay leaf

                      1 1/2 teaspoon thyme

                      1 Tablespoon Tabasco sauce

                      1 Tablespoon sugar

                      salt and black pepper to taste

                      3 cups chopped tomatoes

Cook over medium heat for 2 hours or until beans are tender. The last hour leave uncovered.

ADD 3 pounds smoked sausage in chunks or slices.

Just before beans are served remove 3 cups and puree then add back to pan. Serve over cooked white rice.

Spicy Mixed Beans

I found this recipe in an online forum. 
Spicy Mixed Beans

Mix 2 parts each of Kidney beans, Pinto beans and white beans (navy or whatever) with one part of black beans.

Use 1 cup mixed beans in a quart or 1/2 cup for a pint.  Rinse the beans before putting them in the jar but no soaking or cooking beforehand is necessary. If you want to reduce the *ahem* melodious properties, you can do an overnight soak or a quick soak.   You can go with a little less beans if you want a more soupy result. Don't add the salt if you want your beans a little more mushy.

Then add to each quart (halve this for pints):

1/4 cup dried minced onions

1 Tbsp of chili powder

1/2 tsp cumin

1/4 tsp garlic granules or powder

1 tsp salt

Fill to one inch headspace with hot water.  Place in a pressure canner and process 90 mins for quarts and 75 mins for pints at whatever pounds pressure for your altitude.

Home Canned Squash Soup

This great recipe is from Savouring a Blessed Life.

Home-Canned Summer Squash Soup 

3 onions, chopped (I'll use much less)
5 cup chicken broth (you could use vegetable broth)
5 cups water
4 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 pounds yellow squash (you could use zucchini  or combo of both) about 16 cups
salt and pepper to taste

Saute' the onions with some of the water until translucent. Add remaining water, broth, potatoes, and carrots. Bring to a boil, then cover. Reduce heat and simmer for 10 to 15 minutes. Add squash, salt and pepper. Simmer covered for another 10 to 15 minutes, until all vegetables are tender. Remove from heat and let cool until able to handle. Puree small batches in either food processor or blender until smooth. Fill hot sterile jars with soup, leaving 1 inch head space. Process in pressure canner at 11 pounds pressure for 35 minutes (pints) and 40 minutes (quarts), adjusting time and pressure for altitude. Makes approximately 4 quarts.

Serving:
Bring to a boil. Heating through well before serving. May want to add a little liquid: water, broth, milk or cream, depending on preference and thickness of soup. Also, you can add fresh parsley or basil for more intense herb flavor. Or possibly add a dollop of sour cream. Use your imagination and flavor preferences.