Entries by gheegals

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Cottage Pie


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Cottage Pie

Cottage Pie

Prep Time 40 minutes
Cook Time 35 minutes

Servings
8


Ingredients

Prep Time 40 minutes
Cook Time 35 minutes

Servings
8


Ingredients

Cottage Pie


Instructions
  1. Preheat oven to 375F.

  2. In a pan add potatoes, cover with water and bring to a boil. Cook the potatoes for about 20 minutes or until they can easily be pierced with a fork. Drain till they are very dry and place back into pan. Add warmed milk, butter and salt and pepper and whip to your desired consistency. Set aside.

  3. While potatoes are cooking, in a medium-sized saute pan, melt a teaspoon or more of ghee and cook the shallots till slightly translucent. Add the ground beef and brown. Toss in garlic and seasonings and continue to cook till you begin to smell the herbs. Set aside.

  4. Grease a casserole dish with ghee or butter and layer the bottom with the ground beef. Sprinkle a little extra BBQ mesquite here if you like along with some good salt and pepper.

  5. Layer the mixed frozen veggies on top of the beef. Next layer the mashed potatoes.

  6. Add dollops of Black Garlic Ghee on top of the potatoes and bake at 375F for 20-30 minutes.

  7. If you are adding cheese, place on top of mashed potatoes for an additional 5 minutes.

  8. You can use any of our savory ghee products in place of Black Garlic Ghee.


Recipe Notes

Cottage Pie is just like Shepherds Pie only made with ground beef instead of ground lamb.

Serves 8 generously.

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Baked Corn Pudding


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Baked Corn Pudding

Corn Pudding

Prep Time 10 minutes
Cook Time 45 minutes

Servings
6


Ingredients

Prep Time 10 minutes
Cook Time 45 minutes

Servings
6


Ingredients

Corn Pudding


Instructions
  1. Preheat oven to 350F.

  2. Grate corn, and add salt, pepper, maple syrup, flour and melted ghee.

  3. Add beaten eggs and milk.

  4. Stir well and pour into a greased (with ghee) 9x9 pan OR individual baking cups.

  5. Bake at 350F for 45minutes or longer. Pudding is done when inserted toothpick comes out clean.

  6. Drizzle with a little maple syrup or honey prior to serving.


Recipe Notes

Any of our ghee products can replace the Original Ghee. Honey Ghee and Maple Cinnamon Ghee give it a sweeter flavor.  Sriracha Ghee gives it a little heat while Black Garlic Ghee brings home a mild, savory garlic flavor.

If using Honey Ghee, substitute the maple syrup with honey.

You may pour this into a 9 x 9 baking dish or individual cups as a special treat.

Using a nutmeg grinder with a crank is so helpful. Grinding whole nutmeg produces a far better flavor.

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Crockpot Applesauce


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Crockpot Applesauce

Crockpot Applesauce

Prep Time 45 minutes
Cook Time 3-4 hours

Servings
8 small servings


Ingredients

Prep Time 45 minutes
Cook Time 3-4 hours

Servings
8 small servings


Ingredients

Crockpot Applesauce


Instructions
  1. Wash, peel and core the apples. Cut into 1’ pieces. Place into crockpot along with the water and lemon juice.

  2. Stir together and cover, cook on high for at least 3 hours.

  3. Test the softness of the apples by squishing them on the side of the crockpot.

  4. Add sugar or maple syrup, melted ghee and cinnamon. Cover and continue to cook for another hour.

  5. Turn off heat. Allow to cool slightly and blend with an immersion blender till very smooth.

  6. Chill and share!

  7. NOTE:
    Easy to make and so velvety smooth. Tastiest applesauce you will ever eat.

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Roasted Fennel and Garlic Soup

Serves 4.


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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.

 

 

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Arugula Pizza


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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!

 

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Rice, Kale, Yam and Shrimp Bowls


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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.

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Chicken and Veggies with Pesto Cream

Serves 6 – 8 along with a fresh salad.


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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.

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Peach Cobbler

So yummy!  Serves 8-10.


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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!

 

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Summer Heirloom Tomato Couscous Salad

Serves 2-4.


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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.

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Roasted Lemony Quinoa, Chicken Arugula Salad

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


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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/