Entries by gheegals

, , , , , , , , , , , , , , , ,

Roasted Fennel and Garlic Soup

Serves 4.


Print Recipe


Roasted Fennel and Garlic Soup

Serves 4.

Roasted Fennel and Garlic Soup

Servings


Ingredients

Servings


Ingredients

Roasted Fennel and Garlic Soup


Instructions
  1. Preheat oven to 350F.

  2. Clean up the garlic bulbs by trimming the base off and cutting some of the tops off the garlic. Place whole bulbs or individual cloves into a small baking dish and drizzle olive oil all over. Roast for at least 20 minutes or till the cloves look a bit wilted and the garlic is golden and soft. Remove from oven and allow it to cool before squeezing out each clove. Be careful – they’re HOT!

  3. While garlic is in oven melt 2 tablespoons of ghee and toss with fresh fennel. Add salt and pepper to taste and place on a baking sheet. Roast for 20-30 minutes or till the fennel is translucent and starting to brown. The browner it is the more depth it will give the soup. Remove from heat.

  4. In a small stock pot, melt the remainder of ghee. Add fennel seeds and when they begin to release their aroma and turn slightly golden, add the leeks and potatoes.

  5. Sauté till leeks are somewhat translucent, then add the broth, roasted garlic, roasted fennel, bay leaves and bring to boil. Reduce heat and simmer for about 20 minutes.

  6. Add the fresh herbs, salt and pepper and continue to simmer till the veggies are somewhat soft.

  7. Remove bay leaves. Blend in small batches in a blender or use an immersion blender to puree the soup till its smooth. Return to sauce pan and reheat. Adjust salt and pepper to taste.

  8. Serve in bowls and top with homemade croutons.


Recipe Notes

Can use any of our savory ghee products in place of Original Ghee.

To Make Croutons: Pre-heat the oven to 375F. Slice your bread of choice and cut into 1/4” cubes. Melt 2 tablespoons of any ghee and add dried herbs of your chose to complement the soup’s flavors. Add salt and pepper and mix everything into the bread cubes. Spread out on a cookie sheet and bake for 10-15 minutes, depending on crunchy you want them. Remove from oven and cool.

When using dried herbs vs: fresh, the rule of thumb measurement is 1/3 dried of what you're using fresh. In this recipe use 1 teaspoon dried vs. a tablespoon fresh!

Of course everyone's palate is different so season to your tastes.

 

 

, , , , , , , , , , , , ,

Arugula Pizza


Print Recipe


Arugula Pizza

Arugula Pizza

Servings


Ingredients

Servings


Ingredients

Arugula Pizza


Instructions
  1. Brush pizza crust with black garlic ghee.

  2. Add all cut toppings, including fresh herbs. Add cheese and 1/3 cup arugula.

  3. Place oven rack in middle of oven.

  4. Preheat over to 450F and then turn heat down to 425F.

  5. Bake pizza for 10-12 minutes or till cheese is melted and browned to your liking.

  6. Remove from oven and top off with the rest of arugula.


Recipe Notes

A quick, healthy lunch or dinner. Serves 3 with a fresh salad.

Can also use Original Ghee. Make sure to add extra garlic and some lemon zest to give it more pizazz!

 

, , , , , , , , , , , , , , , ,

Rice, Kale, Yam and Shrimp Bowls


Print Recipe


Rice, Kale, Yam and Shrimp Bowl

Rice, Kale, Yam and Shrimp Bowl

Servings


Ingredients

Servings


Ingredients

Rice, Kale, Yam and Shrimp Bowl


Instructions
  1. In a saucepan, bring 1 cup of water to a boil, add rice. Reduce heat to low and keep lid slightly ajar. Watch for overflowing!

  2. While the rice is cooking, place a half cup of water and peeled yams into a sauté pan. Over medium heat, bring to a boil and allow the yams to cook till water is absorbed - at least 5-7 minutes. May need to add a little more water if yams are still too firm. When to the right tenderness remove from pan.

  3. In the same pan, melt 1 tablespoon of Original Ghee, add the fennel seeds and cook for one minute. Toss in the shallot and allow to cook for about 2 minutes or till translucent.

  4. Add chopped kale and sauté for 4-5 minutes. Adding a couple splashes of water helps it to cook faster. Remove from pan.

  5. In the same pan, add a small amount of Original Ghee and allow to melt. Add garlic, lemon, and shrimp. Sprinkle shrimp with sweet paprika and dill. Saute for about 2 minutes on each side. Shrimp cook very fast so once they are lightly pink they are done. They will continue to cook after you remove them from the heat.

  6. Once the rice is done, add the Turmeric + Black Pepper Ghee, salt and pepper to taste.

  7. Add the yams and kale to the pan of rice and mix all together. Adjust seasonings and place in bowls. Top off with shrimp and serve.

  8. Serves 2 generously as a meal.

, , , , , , , , , , , , , ,

Chicken and Veggies with Pesto Cream

Serves 6 – 8 along with a fresh salad.


Print Recipe


Chicken, Veggies and Basil Pesto Cream

Serves 6 - 8 along with a fresh salad.

Chicken Veggie Pesto Cream

Servings


Ingredients

Servings


Ingredients

Chicken Veggie Pesto Cream


Instructions
  1. Season chicken cutlets with coarse salt and pepper on both sides.

  2. In large pan, heat 1 tablespoon each of ghee and olive oil.

  3. Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.

  4. Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.

  5. Mix the basil pesto and cream in a small bowl.

  6. Add the chicken back to the pan and pour the pesto and cream mixture in. Reduce the heat to low-medium and cook for 1-2 minutes.

  7. Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.


Recipe Notes

Serve on its own or with your favorite pasta or quinoa.

, , , , , , , , , , ,

Peach Cobbler

So yummy!  Serves 8-10.


Print Recipe


Peach Cobbler

So yummy!  Serves 8-10.

Peach Cobbler

Servings


Ingredients

Servings


Ingredients

Peach Cobbler


Instructions
  1. Melt ghee in 13 x 9 baking dish.

  2. In a mixing bowl, combine flour, ¾ cup Turbinado sugar, baking powder and pinch of salt. Add the milk and stir just until dry ingredients are moistened.

  3. Pour the batter over the ghee in the baking dish. Do not stir!

  4. In a medium saucepan, bring the brown sugar, peaches and lemon juice to a boil over high heat, stirring constantly. Pour over batter but don’t stir.

  5. Sprinkle with cinnamon.

  6. Bake at 375 degrees for 40-45 minutes or until golden brown.


Recipe Notes

Serve alone, with fresh whipped cream or warm with vanilla ice cream.

  • Peeling peaches:  Blanching peaches loosens their skin and makes them super easy to peel.
    • 1) Score an X on the bottom skin of each washed peach. Do not cut deeply - just need to score the skin.
    • 2) Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds or up to one minute if the peach is not quite ripened.
    • 3) Remove each peach from the boiling water using a pair of tongs or slotted spoon.
    • 4) Submerge into a ice bath for at least one minute to cool quickly.
    • 5)  Cut them in half, remove the pit, peel off the skin using your fingers or a small knife.  Slice/dice them for the recipe.
    • 6) BE CAREFUL!  They are slippery!

 

, , , , , , , , , , , , , , , , , ,

Summer Heirloom Tomato Couscous Salad

Serves 2-4.


Print Recipe


Summer Heirloom Tomato Couscous Salad

Serves 2-4.

Summer Heirloom Tomato Couscous Salad

Servings


Ingredients

Servings


Ingredients

Summer Heirloom Tomato Couscous Salad


Instructions
  1. Preheat oven to 300F.

  2. In a bowl toss the walnuts with a teaspoon of melted ghee and salt. Place the walnuts on a lined baking sheet and roast till lightly golden – about 15 minutes or so till you smell them.

  3. Prepare couscous according to the package directions. Instead of adding butter, add a teaspoon of Original Ghee to the water. After it has cooked, add the Sriracha Ghee and set aside for 5 minutes. Fluff the couscous with a fork.

  4. Wash and chop all the veggies and herbs. To julienne the jicama, peel, slice thinly and then cut into matchstick size pieces. Tomatoes can be sliced and chopped to give salad texture.

  5. Squeeze about half of a lemon. Zest some of the skin.

  6. Place the tomatoes, half of the herbs, jicama in a bowl and toss lightly with olive oil and fresh lemon juice. Use the amount of oil and lemon for your taste and add salt and pepper to taste.

  7. Present it on a large plate. Put the couscous down first and then top with tomato and jicama mixture. Add roasted walnuts and sprinkle with remaining herbs and lemon zest.

  8. Feta is also a nice garnish.

    Can use other savory ghee flavors.

, , , , , , , , , , , , ,

Roasted Lemony Quinoa, Chicken Arugula Salad

Servings: 2 generously as the meal; 4 as a side salad.


Print Recipe


Roasted Lemony Quinoa, Chicken Arugula Salad

Servings: 2 generously as the meal; 4 as a side salad.

Roasted Lemony Quinoa Chicken Arugula Salad

Servings


Ingredients

Servings


Ingredients

Roasted Lemony Quinoa Chicken Arugula Salad


Instructions
  1. Preheat oven to 425 degrees F

  2. Melt the ghee in a pan on the stove, add the ground chicken and cook on medium high heat.

  3. Place the thinly sliced lemon slices on a parchment lined baking sheet. Roast the lemons until they are slightly browned, 7 to 9 minutes. Can go a little longer if you prefer them more caramelized.

  4. Meanwhile, bring broth and quinoa to a boil in a small saucepan. Follow the directions on your package. Once the quinoa is removed from the heat, let it stand covered for at least 10 minutes so it cools. Fluff with a fork. Can toss it with a little ghee too.

  5. Cut broccoli florets from the stems. Trim peel and thinly slice the stems and chop the florets into bite size pieces.

  6. Finely chop the lemon slices. Combine in a large bowl with vinegar, mustard and the olive oil and salt and pepper to taste.

  7. Add the chicken, broccoli, quinoa, arugula, nuts and mint to the dressing and toss to combine.


Recipe Notes

This recipe can be made with any of our savory ghee but Heirloom Salt + Pepper and Black Garlic Ghee are perfect to use.

Ghee Gal Approved!

Looking for a quality olive oil at a reasonable price? Check out the Olive Tap in Pittsburgh. There is a store and you can order online at:

https://www.theolivetap.com/find-us/pittsburgh-pennsylvania/

 

 

 

, , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Chicken Rice Soup

Best to make your own *broth but store bought chicken broth will work too.


Print Recipe


Chicken Rice Soup

Best to make your own *broth but store bought chicken broth will work too.

Chicken Rice Soup

Servings


Ingredients

Servings


Ingredients

Chicken Rice Soup


Instructions
  1. In a stock pot, melt the ghee.

  2. Add leeks, celery and celery seed and sauté till softened, about 3 minutes.

  3. Add the carrots and garlic and continue to sauté for another 3-5 minutes.

  4. Add chives, oregano, dried parsley and cooked chicken. Add at least 2 cups of chicken meat. Cook for about 5 minutes till flavors are incorporated.

  5. Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.

  6. Add rice, salt and pepper and cook for another 10 minutes or so. Soup will be done when the rice is cooked fully. If the soup is too thick, heat the last cup of chicken broth and add it to the pot.

  7. Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.

  8. Adjust salt and pepper to your taste.

  9. Allow the soup to cool completely. This soup is best the next day.


Recipe Notes

*To make homemade chicken broth: Place washed chicken into pot and barely cover with water. Add 1 tablespoon of apple cider vinegar and allow the chicken to soak for 1 hour. Turn on heat and bring to a boil. Once it boils, begin skimming all the white foam off – these are the impurities. Once it’s clean, reduce heat to low-medium and add any amount of onion, carrots, and celery along with bay leaf and any fresh herbs you like. Put lid on pot half-way and allow the whole chicken and all the goodies to cook for about 2-3 hours. Check the chicken after 2 hours to see if its done. The internal temp is 165 F  without the thermometer touching any bones).  Once chicken is done, remove it from the pot and allow to cool slightly. Remove the chicken from the bones.  If you like, you can toss the bones back into the pot for the last hour of cooking.  Cut or shred both white and dark meat for the soup. Save the rest for other meals. After 3 hours, strain the broth to remove all the veggies and herbs – toss them. Allow the broth to cool if you plan on freezing it or you may continue to make the soup at this point. Be careful - it is HOT!

Can also use Black Garlic Ghee, Sriracha Ghee, Turmeric + Black Pepper Ghee and Heirloom Salt + Pepper Ghee in place of Original Ghee.

, , , , , , , , , , , , , , ,

Old Fashion Oatmeal Ginger Cookies

This recipe calls for muscle and not a mixer. You will be blending by hand honey!


Print Recipe


Old Fashion Oatmeal Ginger Cookies

This recipe calls for muscle and not a mixer. You will be blending by hand honey!

Old Fashion Oatmeal Ginger Cookies

Servings


Ingredients

Servings


Ingredients

Old Fashion Oatmeal Ginger Cookies


Instructions
  1. Make sure the oven rack is in the middle and preheat oven to 375. Line 2 rimmed cookie sheets with parchment paper.

  2. Whisk flour, salt and baking soda together in a medium size bowl and set aside.

  3. Melt the butter in an 8-inch skillet over medium heat and stir occasionally till the foaming subsides. Continue to cook for about 2 minutes, stirring and scraping the bottom of the pan constantly with a heat-resistant spatula until the milk solids are dark golden brown and the butter has a nutty aroma.

  4. Put butter into a larger bowl, scraping the skillet with spatula and stir in the cinnamon and ground ginger.

  5. Add the brown sugar, granulated sugar and melted ghee and whisk or blend with a wooden spoon till combined. Add the egg and yoke and vanilla; whisk until the mixture is smooth. Using a wooden spoon or spatula, stir in the flour mixture until fully combined, about 1-2 minutes. Add the oats and ginger (or raisins) if using and stir until evenly distributed. Mixture will be very stiff.

  6. Divide the dough into 20 or so portions, each 2-3 tablespoons. With damp hands, roll into dough balls and place on a cookie sheet with 2” between them. Press them down into about a 2 – 2.5” disk.

  7. Bake one cookie sheet at a time for 5 minutes and then turn the sheet around halfway. Bake for up to another 5 minutes or until cookies are set and lightly browned. Centers should be soft.

  8. Let cookies cool on the tray on a wire rack for 5 minutes, then remove with a metal spatula and cool completely on a wire rack.


Recipe Notes

Enjoy plain or with ice cream, nut butters, lemon curd, or spread with some ghee.

Options: For Cinnamon Raisin Oatmeal Cookies, omit the ground ginger and candies. Increase cinnamon to 1 tablespoon and add 1 cup of raisins.

Learn more about Einkorn flour and why it is great to use in recipes in this article on Dr. Axe's website.

, , , , , , , , , , , , , , , , , ,

No Bake Blueberry Dessert

Tastes like freshly picked blueberries straight from the sun-kissed patch! You will want seconds!


Print Recipe


No Bake Blueberry Dessert

Tastes like freshly picked blueberries straight from the sun-kissed patch! You will want seconds!

No Bake Blueberry Dessert

Servings


Ingredients

Servings


Ingredients

No Bake Blueberry Dessert


Instructions
  1. For the crust

  2. Using a food processor, add graham crackers and ground/chop till somewhat fine. Add to the bowl.

  3. Ground/chop the almonds till somewhat fine but with a few chunks. Add the almonds to the graham crackers along with cinnamon, nutmeg and salt and stir till ingredients are well blended.

  4. Add the melted butter and ghee and mix thoroughly with your hand or pastry blender until incorporated and lumpy.

  5. Press this mixture into the bottom of a larger pie pan or individual dessert bowls.

  6. Bake at 350F for 10 minutes or until golden. Remove from oven and cool.

  7. For the filling

  8. In a saucepan over medium heat, add cornstarch/flour and sugar. Stir in 1 cup of the blueberries and the rest of the ingredients. Continue to stir often for about 5 minutes or until it starts to boil and thicken. Remove from heat.

  9. Place the rest of the blueberries in a big bowl and add the thickened sauce. Stir gently until well incorporated.

  10. Pour it into the baked pie crust. Smooth the top and place in fridge, covered for at least 4 hour or overnight.


Recipe Notes

Can also use Maple Cinnamon Ghee or Honey Ghee.

Super delicious made with fresh strawberries or peaches (peeled), or a mix of berries. Top with whip cream if you desire but this dessert stands well all on its own!

Serves 8 generously!