Name: Ham and Bean Soup
Ingredients: 2 shallots (- diced); 4 stalks of celery (- diced (about 2 cups)); 3 carrots (- peeled and diced small); 5 Garlic cloves (-minced); 2 cans cannellini beans (- rinsed incessantly!); 2 cans organic pinto beans (- rinsed incessantly!); 6 cups organic chicken stock; 2 Tbsp. Original Ghee (– can use the other savory ones); 1 uncured, smoked whole ham hock; 3 small bay leaves; 2-3 Tbsp. fresh lemon juice; 1/4 cup fresh thyme leaves (- add more to taste); 2 Tbsp. chopped chives; 2 Tbsp. parsley (- fresh or dried); 2 Teas. good salt; 2 Teas. cracked black pepper

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!

Servings

Ingredients

2 shallots - diced
4 stalks of celery - diced (about 2 cups)
3 carrots - peeled and diced small
5 Garlic cloves -minced
2 cans cannellini beans - rinsed incessantly!
2 cans organic pinto beans - rinsed incessantly!
6 cups organic chicken stock
2 Tbsp. Original Ghee – can use the other savory ones
1 uncured, smoked whole ham hock
3 small bay leaves
2-3 Tbsp. fresh lemon juice
1/4 cup fresh thyme leaves - add more to taste
2 Tbsp. chopped chives
2 Tbsp. parsley - fresh or dried
2 Teas. good salt
2 Teas. cracked black pepper

Servings

Ingredients

2 shallots - diced
4 stalks of celery - diced (about 2 cups)
3 carrots - peeled and diced small
5 Garlic cloves -minced
2 cans cannellini beans - rinsed incessantly!
2 cans organic pinto beans - rinsed incessantly!
6 cups organic chicken stock
2 Tbsp. Original Ghee – can use the other savory ones
1 uncured, smoked whole ham hock
3 small bay leaves
2-3 Tbsp. fresh lemon juice
1/4 cup fresh thyme leaves - add more to taste
2 Tbsp. chopped chives
2 Tbsp. parsley - fresh or dried
2 Teas. good salt
2 Teas. cracked black pepper

Instructions

Heat a saute pan and melt 1 tablespoon of Original Ghee.
Add the shallots and celery and cook for 3-4 minutes till they become translucent.
Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
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.
When finished, discard the bay leaves.
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.
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.

October 25, 2019/by gheegals

Roasted Brussels and Green Beans

Black Garlic Ghee Recipes, Lactose-Intolerant, Original Ghee Recipes, Recipes, Whole30 Black Garlic Ghee, Brussel Sprouts, extra virgin olive oil, green beans, sliced carrots 0 stars

Roasted Brussels and Green Beans

Servings

Ingredients

Servings

Ingredients

Instructions

Place vegetables in a bowl, drizzle with olive oil. Place vegetables on a sheet pan cover in foil or on foil on the grill.
Roast or grill at 375F.
Stir frequently. Cook for 10 to 15 minutes.
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.

July 15, 2019/by gheegals

Smoked Paprika Shrimp

Keto, Lactose-Intolerant, Original Ghee Recipes, Paleo, Recipes, Whole30 freshly squeezed lemon juice, garlic, minced, larger shrimp per person, Simply Ghee Original, sweet smoked paprika 0 stars

Smoked Paprika Shrimp

Servings

Ingredients

5 - 7 larger shrimp per person - shelled and de-veined
1 1/2 Teas. Simply Ghee Original - use more with more shrimp
1 Teas. sweet smoked paprika - can use the spicy version
1 clove garlic, minced - use more with more shrimp
2 Teas. freshly squeezed lemon juice

Servings

Ingredients

5 - 7 larger shrimp per person - shelled and de-veined
1 1/2 Teas. Simply Ghee Original - use more with more shrimp
1 Teas. sweet smoked paprika - can use the spicy version
1 clove garlic, minced - use more with more shrimp
2 Teas. freshly squeezed lemon juice

Instructions

Melt Original ghee in a sauté pan, place the shrimp on one side, add the garlic and sprinkle the paprika on the shrimp.
Sauté for about two minutes and turn shrimp to the other side.
Add the lemon juice and sauté till they are light pink for another minute or so, based on their size.
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.

July 15, 2019/by gheegals

Carrot and White Bean Soup

Lactose-Intolerant, Original Ghee Recipes, Recipes cannellini beans, fresh dill leaves, garlic, Large sweet onion, leek– white part only, medium organic unpeeled carrots, organic chicken or veggie stock, Simply Ghee Original, sour cream, unrefined salt and freshly cracked pepper 0 stars

Carrot and White Bean Soup

Servings

Ingredients

1 Large sweet onion – cut into small chunks
1 leek– white part only - sliced
8 cloves garlic - peeled
6 medium organic unpeeled carrots - cut into ½ inch chunks
4 Tbsp. Simply Ghee Original - divided
1 cup cannellini beans - prepared or canned, rinsed VERY well
3-4 cups organic chicken or veggie stock - store-bought or homemade
1/2 cup fresh dill leaves - cut into small pieces
1/2 8 oz. container sour cream - optional (omit for Lactose Interolerant diet)
unrefined salt and freshly cracked pepper

Servings

Ingredients

1 Large sweet onion – cut into small chunks
1 leek– white part only - sliced
8 cloves garlic - peeled
6 medium organic unpeeled carrots - cut into ½ inch chunks
4 Tbsp. Simply Ghee Original - divided
1 cup cannellini beans - prepared or canned, rinsed VERY well
3-4 cups organic chicken or veggie stock - store-bought or homemade
1/2 cup fresh dill leaves - cut into small pieces
1/2 8 oz. container sour cream - optional (omit for Lactose Interolerant diet)
unrefined salt and freshly cracked pepper

Instructions

Preheat the oven to 400F. Lightly grease a baking sheet with sides with coconut oil so veggies don’t stick. Melt 2 tablespoons of ghee and toss the onion, garlic and carrots until evenly coated. Place on the cookie sheet and lightly drizzle with one tablespoon of ghee. Toss veggies till evenly coated and season with salt and pepper. (You will add the leek halfway through the roasting). Roast veggies till tender and golden, about 35 minutes. (Roasting time depends on the size of your veggies.)
Transfer vegetables to a blender or food processor including all the brown bits from the baking sheet and puree until smooth, slowly adding stock as needed for a smooth puree. The key word is smooth.
Transfer the puree to the soup pot and stir in the stock, beans and half of the dill. Bring to a simmer over medium heat and cook till all the flavors are blended. Add the sour cream and last tablespoon of ghee. Season to taste with unrefined salt and cracked pepper. Garnish with the remaining dill.

Recipe Notes

Serves four and is perfect with P & J sandwiches. Use good whole grain crusty bread and your favorite nut butter and jam.

February 1, 2019/by Marc Laucks

Sriracha Ghee-Injected Chicken

Keto, Lactose-Intolerant, Paleo, Recipes, Sriracha Ghee Recipes, Whole30 dried chives, melted Sriracha Ghee, sea salt, smokey sweet paprika, sriracha powder, whole chicken 0 stars

Sriracha Ghee-Injected Chicken

Servings

Ingredients

1 whole chicken - thawed or fresh
2 Tbsp. melted Sriracha Ghee - can use any of the savory ghee flavors
1 tsp. sea salt
1 Tbsp. dried chives
1 Tbsp. smokey sweet paprika
1 - 2 tsp. sriracha powder - Calicutts Spice Co. sriracha spice is excellent!

Servings

Ingredients

1 whole chicken - thawed or fresh
2 Tbsp. melted Sriracha Ghee - can use any of the savory ghee flavors
1 tsp. sea salt
1 Tbsp. dried chives
1 Tbsp. smokey sweet paprika
1 - 2 tsp. sriracha powder - Calicutts Spice Co. sriracha spice is excellent!

Instructions

Preheat oven to 400F.
Remove any giblets that are stuffed inside the chicken cavity. Wash and dry the chicken, inside and out. Sprinkle the inside with Sriracha powder and salt.
Melt the ghee in a clean, narrow jar in the microwave. Using a food injector*, pull the melted ghee into the tube with the plunger. Insert it under the chicken skin at the breasts and thighs. Insert in ONE spot and move the injector around to spread the ghee under the skin without puncturing more holes. Pull the injector out and insert in the other breast. Repeat with the thigh area.
Baste the outside of the chicken with a little ghee and sprinkle with paprika and chives.
Reduce oven temp to 375F and bake chicken for 20 minutes. Every 15 minutes baste the chicken with pan drippings till it has reached an internal temperature of 165F** at the thickest part of the bird.
Remove from oven and allow chicken to rest for 15 mins before serving.

Recipe Notes

* Find an injector at grocery stores or amazon.com

** A good rule of thumb is to allow 20 minutes per pound as a guide for roasting a chicken.

December 21, 2018/by Marc Laucks

Shrimp Kabobs

Lactose-Intolerant, Paleo, Recipes, Sriracha Ghee Recipes, Whole30 cherry or grape tomatoes, medium – large size shrimp, medium yellow sweet onion, melted Sriracha Ghee, sweet bell peppers cut into chunks 0 stars

Shrimp Kabobs

Servings

Ingredients

4 medium – large size shrimp - per skewer
3 sweet bell peppers cut into chunks - assorted colors
1 medium yellow sweet onion
1 pint cherry or grape tomatoes - assorted colors
3 Tbsp. melted Sriracha Ghee

Servings

Ingredients

4 medium – large size shrimp - per skewer
3 sweet bell peppers cut into chunks - assorted colors
1 medium yellow sweet onion
1 pint cherry or grape tomatoes - assorted colors
3 Tbsp. melted Sriracha Ghee

Instructions

If using wooden skewers, soak in water for 1 hour.
Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
Wash the tomatoes and set aside.
Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
In a bowl, melt 11/2 tablespoons of ghee for basting. Retain the other half for melting and dipping at the table.
Heat the grill.
Skewer shrimp, onion, pepper and tomato as you desire on each skewer and place on a plate. Baste the whole lot and then place on the grill. Keep an eye on it – shrimp cooks fast. Turn them evenly every few minutes till done.
Serve on a plate with the additional ghee, melted for dipping and basting.

Recipe Notes

So yummy with rice or crusty bread and a fresh salad.

December 21, 2018/by Marc Laucks

Freshly Roasted Tomato Soup

Lactose-Intolerant, Original Ghee Recipes, Recipes chicken stock, diced tomatoes, fresh basil, garlic, maple syrup, Medium sweet onion, minced red pepper flakes to taste, Roma tomatoes, Simply Ghee Original, Tbs of BBQ mesquite seasoning, unrefined salt and freshly cracked pepper 0 stars

Freshly Roasted Tomato Soup

Servings

Ingredients

2.5 lbs Roma tomatoes - cut in half lengthwise
4 Tbsp. Simply Ghee Original - melted
1 Tbsp. maple syrup - or honey
1.5 Tbsp. Tbs of BBQ mesquite seasoning - salt-free
1 Medium sweet onion - chopped
4 cloves garlic - minced
1 dash minced red pepper flakes to taste - or use cayenne pepper
1 cup fresh basil - julienned strips
1 can diced tomatoes -15 oz
4 cup chicken stock - or vegetable stock
unrefined salt and freshly cracked pepper - to taste

Servings

Ingredients

2.5 lbs Roma tomatoes - cut in half lengthwise
4 Tbsp. Simply Ghee Original - melted
1 Tbsp. maple syrup - or honey
1.5 Tbsp. Tbs of BBQ mesquite seasoning - salt-free
1 Medium sweet onion - chopped
4 cloves garlic - minced
1 dash minced red pepper flakes to taste - or use cayenne pepper
1 cup fresh basil - julienned strips
1 can diced tomatoes -15 oz
4 cup chicken stock - or vegetable stock
unrefined salt and freshly cracked pepper - to taste

Instructions

To roast the tomatoes:
Preheat the oven to 400F. Spread the tomatoes on a baking sheet. In a bowl, mix 2 tablespoons of melted ghee, maple syrup and BBQ mesquite seasoning and blend together. Pour mixture over the tomatoes – cut sides facing up. Season with salt and freshly cracked pepper to taste and roast in the oven at 400F for about 45 minutes.
In a large stock pot, heat the remaining 2 tablespoons of ghee over medium heat. Add the onions and cook until tender – about 3 minutes. Stir in the garlic and red pepper flakes and cook for about 2 minutes. Add the canned tomatoes, fresh basil and broth. Stir in the oven roasted tomatoes and simmer over medium-low heat for 30 minutes.
Remove from heat and in the stockpot, puree the mixture with an immersion blender or transfer the soup to a food processor or blender to blend. Be careful because the soup is very hot. Remember to start blending at a slow speed and increase gradually. The soup should be smooth with some tomato chunks. Season with salt and pepper to taste. You can prepare the soup to this point and refrigerate. When ready to serve, bring to a slow simmer over medium heat. Before serving, stir in 1 tablespoon of ghee. YUM!
Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.

Recipe Notes

Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.

December 20, 2018/by Marc Laucks

Honey Dill Carrots

Honey Ghee Recipes, Lactose-Intolerant, Recipes fresh dill, Honey Ghee, olive oil, sea salt and freshly ground black pepper, small carrots with stems 0 stars

Honey Dill Carrots

Servings

Ingredients

1 lb small carrots with stems - scrubbed well and patted dry
2 Tbsp. Honey Ghee - melted for basting, use more if desired
1 tsp. olive oil
1/2 cup fresh dill - washed and pat dry
sea salt and freshly ground black pepper - to taste

Servings

Ingredients

1 lb small carrots with stems - scrubbed well and patted dry
2 Tbsp. Honey Ghee - melted for basting, use more if desired
1 tsp. olive oil
1/2 cup fresh dill - washed and pat dry
sea salt and freshly ground black pepper - to taste

Instructions

Preheat oven to 400F.
Place scrubbed carrots into a baking dish or cooking sheet lined with parchment paper.
Baste with melted Honey Ghee and a drizzle of olive oil.
Sprinkle the chopped dill over the carrots and season with salt and pepper.
Reduce heat to 375F and place carrots into the oven. Bake at least 40 minutes or until desired tenderness.
Remove from pan, place on a serving plate, brush with remaining melted Honey Ghee, salt and pepper to taste.

December 20, 2018/by Marc Laucks

Herbed Ghee Pasta

Black Garlic Ghee Recipes, Lactose-Intolerant, Original Ghee Recipes, Recipes chili peppers, cracked black pepper, dried basil, dried oregano, dried parsley, dried thyme, freshly grated parmesan or asiago cheese to taste, good salt, Original OR Black Garlic Ghee, pasta of choice 0 stars

Herbed and Ghee Pasta

Simple yet so scrumptious!

Servings

Ingredients

1 lb pasta of choice (may use grain-free or gluten-free pasta and cook to package instructions)
2-3 Tbsp. Original OR Black Garlic Ghee (add by the tablespoon till it reaches your taste)
1/4 - 1/2 tsp. chili peppers (make it hotter if you prefer)
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. dried oregano
2 tsp. dried thyme
1/4 tsp. good salt
1/2 tsp. cracked black pepper
freshly grated parmesan or asiago cheese to taste (omit if lactose intolerant)

Servings

Ingredients

1 lb pasta of choice (may use grain-free or gluten-free pasta and cook to package instructions)
2-3 Tbsp. Original OR Black Garlic Ghee (add by the tablespoon till it reaches your taste)
1/4 - 1/2 tsp. chili peppers (make it hotter if you prefer)
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. dried oregano
2 tsp. dried thyme
1/4 tsp. good salt
1/2 tsp. cracked black pepper
freshly grated parmesan or asiago cheese to taste (omit if lactose intolerant)

Instructions

Cook pasta according to package directions. Drain thoroughly.
In the meantime, melt the ghee over low heat. Add all the dried herbs, salt and pepper and stir till incorporated. Simmer for about 5 mins.
Once pasta is drained well, toss it back into the pot and stir in the ghee and herb mixture. Allow the pasta to warm and serve with freshly grated cheese. Salt and pepper to taste and dig in!
Fantastic on its own or with a fresh salad or just about anything.

Recipe Notes

Serves 4 as a meal, 6 as a side dish.

December 13, 2018/by Marc Laucks

Roasted Tomatoes with Basil

Lactose-Intolerant, Original Ghee Recipes, Recipes black pepper, cherry tomatoes, fresh basil leaves, sea salt, Simply Ghee Original or Black Garlic Ghee 0 stars

Roasted Tomatoes with Basil

Servings

Ingredients

1 pint cherry tomatoes - cut into half
1 Tbsp. Simply Ghee Original or Black Garlic Ghee
1 tsp. sea salt
1 tsp. black pepper
1/4 cup fresh basil leaves - julienned

Servings

Ingredients

1 pint cherry tomatoes - cut into half
1 Tbsp. Simply Ghee Original or Black Garlic Ghee
1 tsp. sea salt
1 tsp. black pepper
1/4 cup fresh basil leaves - julienned

Instructions

Preheat oven to 350F.
Wash tomatoes and cut in half. Wash, dry and julienne the basil leaves.
Melt the ghee. In a bowl, the cherry tomatoes and basil, add the ghee, salt, and pepper and toss, until covered.
Place in an 8 X 8 baking dish, cut sides up and roast in the oven for 35 – 50 minutes. Once they are juicy, and a little caramelized they’re done.
Remove and use immediately or allow to cool. Place in a glass jar and refrigerate and use within one week.

Recipe Notes

Perfect to add to pasta, rice, chicken, fish or eggs. Alternates: For a spicy, sweet flavor, use Honey Ghee, add BBQ Mesquite, pinch of salt and a small amount of chili pepper to add a some heat. Omit the basil.

November 29, 2018/by Marc Laucks