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.
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.

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.
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/

 

 

 

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.

Print Recipe
Chicken Noodle Soup with Saffron
Serves 6-8 with a salad.
Chicken Noodle Soup w/Saffron
Servings
Servings
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.
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.

Print Recipe
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.

This recipe works with Sriracha, Heirloom Salt + Pepper and Original Ghee.