Entries by gheegals

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Three Bean Vegetable Soup

Serves 6 with leftovers


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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

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Turkey Vegetable Soup

Serves 4-5.


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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.

Bone Broth

To make bone broth all you need is a large pot (or slow cooker) water, vinegar and bones. In order to make the most nutritious broth, it’s best to use a variety of bones — marrow bones, oxtail, knuckles and feet. However nothing beats good old chicken broth. Find your assortment at your local butcher or farmers market. Look for pasture-raised, grass-fed and sustainably sourced bones since these animals have been raised naturally.
Vinegar is a very important ingredient because it helps extract all the valuable nutrients from the bones.

Simply do the following 7 steps:


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Bone Broth

To make bone broth all you need is a large pot (or slow cooker) water, vinegar and bones. In order to make the most nutritious broth, it’s best to use a variety of bones — marrow bones, oxtail, knuckles and feet. However nothing beats good old chicken broth. Find your assortment at your local butcher or farmers market. Look for pasture-raised, grass-fed and sustainably sourced bones since these animals have been raised naturally.
Vinegar is a very important ingredient because it helps extract all the valuable nutrients from the bones.

Simply do the following 7 steps:

Bone Broth

Servings

Servings

Bone Broth


Instructions
  1. Start by rinsing the bones, and placing them in a BIG pot (3-5 lbs).

  2. Cover them completely with water.

  3. Add 2 TBSP of apple cider vinegar.

  4. Add salt and pepper to taste.

  5. Toss in any onions, carrots, celery, garlic, herbs of your choice. Parsley, rosemary, thyme are great to add.

  6. Bring to a boil and then reduce the heat to simmer for at least 12 - 24 hrs. Leave on very low overnight on the stove, with the lid slightly ajar.

  7. Allow the broth to cool. Strain it into a large container or clean glass jars. Discard all the solids.


Recipe Notes

Freeze it in batches of 6-8 cups to use for homemade soups and sauces. It’s also yummy as a snack with a teaspoon of any of our savory or Original Ghee products.

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Slow and Comfy Chili

This recipe looks like a lot of work but only takes 20 minutes to prep. Sauté your onions and celery, brown your ground beef right afterwards, open your cans, rinse and drain, measure your spices and literally toss it all into your slow cooker – set on low and go!


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Slow and Comfy Chili

This recipe looks like a lot of work but only takes 20 minutes to prep. Sauté your onions and celery, brown your ground beef right afterwards, open your cans, rinse and drain, measure your spices and literally toss it all into your slow cooker - set on low and go!

Slow and Comfy Chili

Servings
6 with salad and bread


Ingredients

Servings
6 with salad and bread


Ingredients

Slow and Comfy Chili


Instructions
  1. Melt 1 tablespoon of ghee in a sauté pan. Add the onions and celery and sauté until onions are translucent. Add the peppers and garlic and continue to sauté till the peppers are a bit soft. Toss into the slow cooker.

  2. In the same pan, melt another tablespoon of ghee, place the ground beef in the pan, breaking up the beef into pieces as you stir. Once the beef is browned, toss it into the slow cooker.

  3. Rinse all canned beans well. Add the beans, entire can of tomatoes, the pureed tomato juice and all your seasonings: chili powder, red pepper flakes, parsley, basil, oregano, salt and pepper (and hot sauce if using).

  4. Mix well, cover and cook on low for 6 – 8 hours. Taste and adjust seasonings accordingly.

  5. Before serving, stir in 1 generous teaspoon of ghee into each bowl. It adds an incredible rich and savory taste.


Recipe Notes

Serves 6 nicely with a fresh salad and a crusty hunk of bread.

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Ham and Bean Soup

Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!


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Ham and Bean Soup

Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!

Ham and Bean Soup2

Servings


Ingredients

Servings


Ingredients

Ham and Bean Soup2


Instructions
  1. Heat a saute pan and melt 1 tablespoon of Original Ghee.

  2. Add the shallots and celery and cook for 3-4 minutes till they become translucent.

  3. Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.

  4. Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.

  5. Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.

  6. When finished, discard the bay leaves.

  7. Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.

  8. Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.


Recipe Notes

We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.

Serves 4 with leftovers!

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Roasted Brussels and Green Beans

Serves 2-4 as side dish.


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Roasted Brussels and Green Beans

Serves 2-4 as side dish.

Roasted Brussels and Green Beans

Servings


Ingredients

Servings


Ingredients

Roasted Brussels and Green Beans


Instructions
  1. Place vegetables in a bowl, drizzle with olive oil. Place vegetables on a sheet pan cover in foil or on foil on the grill.

  2. Roast or grill at 375F.

  3. Stir frequently. Cook for 10 to 15 minutes.

  4. Place vegetables in a bowl and toss with Black Garlic Ghee and serve.


Recipe Notes

Can also use Original Ghee in place of olive oil.  

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Smoked Paprika Shrimp

Generously serves 1.


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Smoked Paprika Shrimp

Generously serves 1.

Smoked Paprika Shrimp

Servings


Ingredients

Servings


Ingredients

Smoked Paprika Shrimp


Instructions
  1. Melt Original ghee in a sauté pan, place the shrimp on one side, add the garlic and sprinkle the paprika on the shrimp.

  2. Sauté for about two minutes and turn shrimp to the other side.

  3. Add the lemon juice and sauté till they are light pink for another minute or so, based on their size.

  4. Remove from heat immediately and serve along rice or veggies of your choice. Also top off a fresh salad.


Recipe Notes

Can also add up to 2 TBS of capers based on the amount of shrimp being cooked.

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Baked Oatmeal with Fruit

Serves 6 generously.


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Baked Oatmeal with Fruit

Serves 6 generously.

Baked Oatmeal with Fruit

Servings


Ingredients

Servings


Ingredients

Baked Oatmeal with Fruit


Instructions
  1. Beat eggs lightly.

  2. Mix in all ingredients in a bowl and pour into a greased 8” square pan, greased with ghee.

  3. Bake at 350 for 30 minutes.

  4. Top with a dollop of yogurt of choice with more fresh fruit used in the oatmeal and a few raw nuts. Can also drizzle a little raw honey or maple syrup over the top.

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Black Garlic Cashew Cream Sauce

Servings: 3 cups


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Black Garlic Cashew Cream Sauce

Servings: 3 cups

Black Garlic Cashew Cream

Servings


Ingredients

Servings


Ingredients

Black Garlic Cashew Cream


Instructions
  1. Soak cashews in water.

  2. Sauté onions and garlic in ghee over low heat for about 5 minutes until they become translucent.

  3. Place all ingredients in a high speed blender. Blend until creamy. Add more almond milk if needed. Let rest for 1 hour for best results.

  4. Serve over your favorite zoodles or other pasta or use as a dipping sauce for chicken or vegetables.


Recipe Notes

So simple and so delicious! Whole 30, Keto, Paleo Recipe is courtesy of Michelle Wohlfarth, a Holistic Health Educator and Certified Integrative Nutrition Coach and owner of Healthy Living Kitchen in Central PA.

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Summer Squash Ratatouille

Serves 2-4.


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Summer Squash Ratatouille

Serves 2-4.

Summer Squash Ratatoulli

Servings


Ingredients

Servings


Ingredients

Summer Squash Ratatoulli


Instructions
  1. In a large pot melt the ghee and add onions. Cook for about 4 minutes and then toss in zucchini and summer squash. Cook for about 10 minutes until some of the juices are released.

  2. Add the garlic and tomatoes and continue to cook. Stir frequently. Add all the fresh herbs, salt, peppers and juice of 1 lemon. Allow to simmer over low-medium heat till the flavors to meld together. Consistency will be somewhat soupy.

  3. Remove from heat and let rest for 5 minutes. Add the rest of the lemon juice. Season to taste with salt and pepper if desired.

  4. Serve over rice or with crusty bread and ghee!


Recipe Notes

Rice is great with Turmeric + Black Pepper Ghee.