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. 

Paleo Spiced Cookies

This is from the wonderful blog The Paleo Mom.  Make sure to go over and see all her other goodies! This makes only about 20 cookies, so we'll double it next time.


Paleo Spiced Cookies

1 ½ cup Blanched Almond Flour

1 tsp Coconut Flour

1 Egg

¼ cup Extra Virgin Coconut Oil

¼ cup Blackstrap Molasses

½ tsp Ground Cinnamon

¼ tsp Ground Cardamom

¼ tsp Ground Nutmeg 

¼ tsp Salt and Baking Soda

1 Tbsp Granulated Sugar or Sucanat

1 Tbsp Ground Cinnamon

1.    Line a baking sheet with parchment paper. Melt coconut oil in saucepan on low heat.

2.  Combine almond flour, coconut flour, egg, molasses, coconut oil and spices in a medium bowl.  Stir well to

ccombine.

3.    Add baking soda and stir well to incorporate.

4.    Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F. 

5.    Combine sugar and extra cinnamon and place on a small plate or shallow dish.  Remove cookie dough from fridge and roll tablespoonfuls into 1-inch balls.  Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet.  Do not flatten cookies prior to baking.

6.    Bake for 8-9 minutes.  Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.

Vintage Salsa

This recipe was given to me by our 92 year old "adopted" grandma. It's the salsa that she made for years!  I am making some now to share with her and enjoy with our family, too. I'll likely make a double batch since this seems like it will make a rather small batch.


Vintage Salsa


4 quarts tomatoes, peeled
1 Tbsp sugar
3 Tbsp salt
3 large cloves garlic
2 cups chopped green peppers
2 cups chopped onions
1/2 cup chopped Fresno chilis
1 cup vinegar


Put all in a large kettle and cook. Stir with a wooden spoon, so the tomatoes won't stick.  Cook it until it looks like salsa.


I'll preserve this by processing in a boiling water bath for 15 minutes for pints and 20 for quarts.

Sausage Zucchini Soup

I found this recipe while looking for recipes to use with my homegrown veggies.  I really like this blog, so go over and see all the great stuff there! 


Sausage Zucchini Soup


1 ½ lbs sausage
¼ cup olive oil
3 onions, chopped
3 peppers, chopped
24 cups cubed zucchini, do not peel
3 cans (14oz) diced tomatoes
3 cups sliced carrots
12 cups chicken stock
6 cups water
1T salt
1T seasoning salt
1T. pepper
1T Italian seasonings

In a large stockpot, heat up olive oil and add sausage, onions and peppers. Cook until the sausage is no longer pink and the veggies are soft. Add remaining ingredients. Bring to a boil and let simmer a few minutes.

Fill the first 7 hot quart jars with the hot soup. Process in a pressure canner at 10lbs of pressure for 90 minutes. Repeat for the next batch.

Review: Tropical Traditions Virgin Coconut Oil

I received a free sample of Tropical Traditions Virgin Coconut Oil.  They told me that I wasn't obligated to review it at all, let alone positively, but how could I not?  This coconut oil is so far above any other oil that I have ever tried.  Smooth, tasty, light....excellent to cook with and even consume plain. It is extremely soothing as a lotion on hands and face and has worked well on my sons eczema.  I will not hesitate to purchase this product.  

On a side note, we have been using Tropical Traditions expeller pressed coconut oil for quite a while.  I love it, too! Several in my family don't care for a strong coconut flavor in foods, so expeller pressed is a great way to get CO into them without a fight.  I highly recommend that you bookmark Tropical Traditions and check often.  They have unbelievable offers (like Buy One Get One Free!!) and great weekly sales.  They also have lots of other products from meats to books to body care.  They also have a incredible recipe collection that I visit often.  Go look!

Sweet and Sour Chicken for Canning

I got this recipe from the canning group on Facebook. I haven't made it yet, but it sounds good. I have adapted it slightly for our family's tastes.


Sweet And Sour Chicken

By Marty Junker and Janice Lam

4.5 lbs chicken,boneless, skinless, thighs and/or breasts cut in bite sized pieces

2 large green peppers chopped

1 large red pepper chopped

1/2 of an onion chopped

3 20 oz cans pineapple chunks drained, reserve juice

3/4 cup brown sugar

1 1/4 cups white vinegar

6 tablespoons coconut aminos

1/4 cup ketchup

1 tsp ginger

Layer the chicken, onions, peppers and pineapple in quart jars.

Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved.

Pour liquid over the solids in the jar with 1" headspace. REMOVE BUBBLES!

Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.

Split Pea Soup for Canning

Split Pea Soup For Canning

2 pounds split peas
1 gallon filtered water
1 onion, chopped
4 carrots
2 cups diced, cooked ham
2 bay leaves
1/2 tsp allspice
4 cloves garlic
4 tsp celery seed
2 tsp salt.
1/4 tsp pepper

Makes about 12 pints or 6 quarts. 

Sort and wash peas. Add water and peas to a pot and begin simmering. Chop the onion and carrots finely. You may blend them with a bit of water if you prefer the veggies to be invisible. Add the onion and carrots to the peas. Chop the garlic, dice the ham and add the spices to the pot. Add a pat of butter to keep the foam down. Simmer for 40 minutes. Stir frequently.

Fill jars, leaving an inch of head space. Put about 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. Timing starts when the pressure reaches 10 pounds. If your altitude exceeds 1,000 feet you must adjust for that. For peas, onions and carrots quarts need 90 minutes, pints need 75 minutes.

Banberry Jam-Pomona Pectin Version

Banberry Jam-Pomona Pectin Version


5 cups ripe strawberries, hulled and crushed (about 8 cups frozen)
3 1/2 cups ripe bananas, peeled and mashed (about 10)
1/2 cup lemon juice
4 cups sugar, or less, divided
1/2 teaspoon unsalted butter
2 Tbsp Pomona pectin
8 1/2 tsp calcium water


Blend pectin with 2 cups sugar.  Combine mashed fruit, calcium water and lemon juice in large pot.  Bring to a boil.  While vigorously whisking, slowly add sugar-pectin mixture.  Taste and add additional sugar as desired.  Bring to a boil and keep stirring 1-2 minutes.  Add butter if you are getting foam.  Cool five minutes, stirring once a minute to distribute fruit.  


Ladle into hot, prepared jars and process in a boiling water bath for 10 minutes.  Makes 6 pints.

Simple Swiss Chard

Oh, chard!  My very favorite veggie to grow because it's so easy (I have a brownish-black thumb) and versatile to serve.  You'll see a number of recipes for it over the next few weeks.  This one is for a simple side dish that goes well with almost any kind of meat.


Simple Swiss Chard


Pick chard, wash very well and remove the lower stalk.  Cut in half, or smaller if you want.  In a pot, melt some butter, coconut oil or bacon fat.  Add a clove of garlic, minced and sauté. Add a pinch of red pepper flakes. Add chard, cover and steam five minutes. Add a little water if needed. Flip the leaves over and cook again for about five minutes.  Add some kosher salt and a little more butter.  Serve hot.

Lentil Soup with Swiss Chard and Lemon

I've been so busy with the Mulligan Stew giveaway that this blog has really been neglected!  However, my garden greens are going CRAZY so I am searching out new recipes.  I found this one on a forum, uncredited, so if anyone know where it originally came from, let me know!  I am going to make this for lunches this week.

Lentil Soup with Swiss Chard and Lemon

1 1/2 cups lentils
2 1/2 lbs fresh Swiss Chard
1/2 cup olive oil
3/4 cup chopped onion
3 to 4 garlic cloves
Salt
1 Stalk celery, chopped
3/4 cup lemon juice
1 teaspoon flour
Chopped chives for garnish

Wash and pick over the lentils. Cover them with fresh cold water, and cook, covered, until tender. Wash the Swiss Chard leaves and chop them. Add these and a cup of water to the lentils. Continue cooking until the Swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. Crush the garlic cloves with salt, and add these and the chopped celery to the onion. Continue cooking until the vegetables are tender and blended. Add to the lentil mixture. Mix the lemon juice with the flour and stir it into the soup. Cook gently, stirring occasionally, until the soup is rather thick. Taste for seasoning.

Hot Coconut Flaxseed Cereal

I read this recipe on a Facebook group of which I am a part.  It sounds like a tasty addition to the breakfast rotation.


HOT COCONUT FLAXSEED CEREAL

1/2 cup coconut milk, whole dairy milk, full-fat soymilk, or unsweetened almond milk
1/2 cup ground flaxseeds
1/4 cup unsweetened coconut flakes
1/4 cup chopped walnuts, walnut halves or raw hulled sunflower seeds
ground cinnamon
1/4 cup sliced strawberries, blueberries or other berries (optional)

Combine the milk, ground flaxseeds, coconut flakes and walnuts or sunflower seeds in a microwaveable bowl and microwave for 1 minute. Serve topped with a sprinkle of cinnamon and a few berries if desired.

Bulk Taco Seasoning

This is a newer, spicier, less-oniony version of taco seasoning.


1/2 cup + 2 Tbsp chili powder
2 1/2 tsp EACH garlic and onion powder, dried oregano and red pepper flakes
1 Tbsp + 2 tsp paprika
1/4 cup + 1 Tbsp cumin
3 Tbsp + 1 tsp sea salt AND black pepper


Mix well.  Use 1-2 Tbsp per 1 pound ground beef, as desired. 

Meyer Lemon Vinaigrette

I found this tasty dressing at Pragmatic Paleo.  I have a huge supply of Meyer lemons, so this will come in handy.


Meyer Lemon Vinaigrette


2 1/2 Meyer lemons (about 1/2 cup juiced)

2 tablespoons red wine vinegar

2 garlic cloves

1 tablespoon whole grain mustard

1 tablespoon dried italian herbs 

2 tablespoons honey

1 1/2 cups extra virgin olive oil


Blend all ingredients but the oil together in the blender. 
Drizzle the oil in till smooth.  

Primal Patties

I made this for dinner for myself and my husband.  It tasted really good!  I got the idea from the MDA forum, but adapted it a little.


Primal Patties


1 pound ground beef
1/2 Tbsp coconut oil or butter, melted
1 1/2 Tbsp ketchup
1 clove garlic, minced
1 egg, beaten
1/2 Tbsp coconut aminos
1/2 tsp salt 
1/2 tsp pepper
1/2 Tbsp A&D seasoning (or chili powder or other favorite seasoning blend)
a sprinkling of dried minced onion
3 oz cheddar cheese, shredded


Mix all ingredients together until well blended, being gentle with your mixing.  Form into patties and cook in a greased pan (cast iron is the best!) over medium heat until done.

2011 Canning Inventory

I canned a lot more this year! I know that I need more canned pintos, more chili, and I need to focus on getting some meat dishes canned.  I'm pretty happy with what I got done, though.


18 pints chili
7 quarts OJ (don't can OJ, it gets bitter...this was a waste)
42 pints strawberry jam
21 quarts pinto beans
15 pints Creamsicle jam
10 pints strawberry boysenberry jam
22 pints mixed fruit jam
6 pints boysenberry jam
9 pints gingered plum jam
4 quarts picante sauce
68 quarts green beans
3 quarts tomato juice
10 pints pizza sauce
12 pints mock pineapple
4 quarts elderberry syrup
3 pints elderberry syrup
7 quarts peaches
7 pint-and-a-half peaches
3 pints peaches
20 pints peach-blueberry jam
7 quarts pears
11 pints pear syrup
35 quarts applesauce
8 pints apple butter
4 pints pickled habenero and jalepenos