Entries by gheegals

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

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.

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

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!

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

Chicken Noodle Soup with Saffron

Serves 6-8 with a salad.


Print Recipe


Chicken Noodle Soup with Saffron

Serves 6-8 with a salad.

Chicken Noodle Soup w/Saffron

Servings


Ingredients

Servings


Ingredients

Chicken Noodle Soup w/Saffron


Instructions
  1. Cover the whole chicken with water in large pot.

  2. Add celery leaves and onion wedges to the broth. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through about 1 hour.

  3. Using tongs, remove chicken pieces and giblets from broth. Cool slightly.

  4. Remove skin from breasts and leg-thigh pieces and tear or cut into bite sized pieces.

  5. Strain broth into large bowl. Skim fat from surface of broth and discard.

  6. Melt ghee in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme.

  7. Cover; cook until vegetables soften, stirring occasionally, about 10 minutes.

  8. Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes.

  9. Add saffron and noodles and simmer 5 minutes.

  10. Add 1 cup chicken; simmer until noodles are tender, about 5 minutes. Add parsley.

  11. Season with salt and pepper to taste.

  12. Serve with a teaspoon of ghee in the bowl.

, , , , , , ,

Summer Pesto!

This is the simplest and most delicious pesto recipe on the planet!


Print Recipe


Summer Pesto!

This is the simplest and most delicious pesto recipe on the planet!

Summer Pesto

Servings


Ingredients

Servings


Ingredients

Summer Pesto


Instructions
  1. Throw everything but ½ of the olive oil into a food processor.

  2. Blend and drizzle more olive oil till desired consistency.

  3. Fill up an ice cube tray. When completely frozen, remove the pesto cubes and freeze in small bags amount you’d need for a meal or two.


Recipe Notes

*Toss dry nuts onto a baking sheet – roast at 300F in oven till golden brown. Toss them from time to time. Allow to cool.

 

It rocks pasta of any kind, great on grilled chicken, sandwiches, breakfast egg wraps, pizza, fresh tomatoes and mozzarella, you name it.

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

Curried Split Pea Dahl

Serves 4 generously with rice and a side veggie.


Print Recipe


Curried Split Pea Dahl

Serves 4 generously with rice and a side veggie.

Curried Split Pea Dahl with Rice

Servings


Ingredients

Servings


Ingredients

Curried Split Pea Dahl with Rice


Instructions
  1. Place rinsed, soaked peas into a pan with the filtered water.

  2. Stir in the turmeric, curry powder and cayenne.

  3. Over medium heat, bring to boil and then reduce heat and cover partially. Simmer for 20-30 minutes or until all the water has evaporated. Peas should be tender and beginning to disintegrate. If too thick, slowly add more water for desired consistency.

  4. In a small fry pan, heat 1 tablespoon ghee.

  5. Add the fennel, coriander and cumin seeds along with the shallot and sauté until the seeds release their aroma and the shallots are lightly brown. Set aside.

  6. Stir the cooked seeds, shallots, salt, pepper and remaining ghee into the split peas.


Recipe Notes

Serve with white or brown basmati rice. When rice is done, stir in Turmeric + Black Pepper Ghee and season with salt and pepper to taste.

 

*Quick Method

1. Rinse the beans under cool running water. Check and discard any stones or other debris. Drain.

2. Transfer to the saucepan and cover with about 2 inches of water.

3. Bring the water to a boil over high heat. Cook the beans for 1 minute, and then remove the pot from the heat.

4. Cover with a lid and let the beans to soak in the warm water for 1 hour.

5. Drain the beans into a colander. Rinse and begin to cook according to your recipe

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

Three Bean Vegetable Soup

Serves 6 with leftovers


Print Recipe


Three Bean Vegetable Soup

Serves 6 with leftovers

3-Bean Vegetable Soup

Servings


Ingredients

Servings


Ingredients

3-Bean Vegetable Soup


Instructions
  1. In a stock pot, melt the ghee. Add the onions, leeks and celery and cook for about 4 minutes, stirring till the onions begin to sweat.

  2. Add garlic, carrots and sauté for about 5 minutes.

  3. Add the broth (reserve ½ cup) to the pot, along with the beans, tomatoes and stir till incorporated. Bring to boil. Once it boils, reduce heat to medium-low.

  4. Add all the seasonings + zucchini, kale and allow to continue to simmer for 20+ minutes. Stir occasionally.

  5. Add precooked rice.

  6. In the meantime, combine ½ cup broth and 1 cup of beans in a separate pot and heat. Once it’s hot, using an immersion blend or regular blend, blend them together. Add it to the pot to increase the density of the soup somewhat. Cook for another 5 minutes.

  7. Remove from heat, add lemon juice and season with salt and pepper to taste.


Recipe Notes

Serve with grilled garlic bread, grilled P & J sandwiches or good ole crusty bread and butter

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

Turkey Vegetable Soup

Serves 4-5.


Print Recipe


Turkey Vegetable Soup

Serves 4-5.

Turkey Vegetable Soup

Servings


Ingredients

Servings


Ingredients

Turkey Vegetable Soup


Instructions
  1. Melt the ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.

  2. Add all of the broth and stir till incorporated.

  3. Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.

  4. Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.

  5. Turn off the heat and season with more salt and pepper to taste if needed.

  6. Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!


Recipe Notes

You may also use a slow cooker – following the same instructions for cooking.

Black Garlic Ghee, Heirloom Salt+Pepper and Sriracha Ghee are also good in this recipe.