Recipes with Simply Ghee Original Ghee

Broccoli Soup with Roasted Pumpkin Seeds

Broccoli Soup with Roasted Pumpkin Seeds

Serves 4-6.

Ingredients
  

  • 2 Tbsp. Simply Ghee Original
  • ½ cups chopped sweet onion
  • ½ cup celery - diced
  • 4 cups veggie or chicken broth (preferably homemade)
  • 1 Yukon Gold potato - peeled and thinly sliced
  • 1 lb, generous broccoli - cut into medium sized florets + stem (peeled and diced in smaller pieces)
  • 6 cloves garlic - peeled and chopped into small pieces
  • 2 Tbsp. dried oregano
  • 1 Tbsp. dried basil
  • ½ tsp. good salt
  • ½ lemon - juiced (or more to taste)
  • salt and pepper to taste
  • 2 tsp. Freshly grated nutmeg (at least, more if desired)
  • 8 oz sour cream (optional) (omit for Lactose-Intolerant and Whole30 diet)
  • 1 Tbsp. Simply Ghee - Black Garlic (optional)
  • Feta cheese crumbles for garnish (optional) (omit for Lactose-Intolerant and Whole30 diet)
  • pumpkin seeds - see Recipe Notes

Instructions
 

  • In a large saucepan heat the Original ghee over medium heat. Add onions and celery and saute for about 3 minutes. Add the garlic and potato and stir for a few more minutes. Add the broth and allow to simmer.
  • In the meantime, remove the florets from the broccoli and with a vegetable peeler, peel the broccoli stems and cut into 1/4” thick slices. Add the broccoli and bring to a boil. Reduce heat to low and simmer. Add the oregano, basil, and salt and simmer everything until the veggies are soft.
  • Using an immersion blender or regular blender, puree the mixture until smooth. Return to pan, add lemon juice, salt and pepper, and freshly grated nutmeg. Bring soup to simmer, remove from heat and if you want, whisk in the sour cream. You may also use coconut cream or simply add Black Garlic Ghee.
  • Garnish with roasted pumpkin seed and feta crumbles. Salt and pepper to taste. ENJOY!

Notes

Roasted Pumpkin Seeds: 1 cup of raw organic pumpkin seeds 1 Tbsp. Simply Ghee Original 2+ tsp. BBQ Mesquite Seasoning (salt-free) ½ – 1 tsp. Turmeric powder ½ tsp. good salt Instructions: Preheat oven at 300F. Melt the ghee and add the spices to it. Toss seeds and spread out onto a cookie sheet. Bake in the oven till you can smell them roasting. Stir occasionally till they’re evenly browned, between 10-15 minutes. Place baking sheet on a cooling rack and cool before putting into an airtight storage container. BE CAREFUL! The seeds are extremely hot!!!! Turmeric will stain anything yellow it comes into contact. Great to garnish soups, salads or just as a simple snack.
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Curried Sunflower Seeds

Curried Sunflower Seeds

Course Snack
Servings 6

Ingredients
  

  • 1 Tbsp. Original Ghee -or Maple Cinnamon Ghee
  • 1.5 Teas. curry powder
  • 1/8 Teas. good salt
  • 1/4 Teas. black pepper
  • 1 Teas. maple syrup
  • 1 cup raw sunflower seeds

Instructions
 

  • Melt the ghee and add the curry, salt, pepper and maple syrup. Stir till incorporated. Add sunflower seeds and a dash of olive oil and stir till seeds are well coated.
  • Line a baking sheet with parchment paper and spread out the seeds evenly. Try not to have them “bunched” together.
  • Place into a 300F preheated oven. In about 10 minutes take them out of the oven and stir – still making sure the seeds are evenly spread out.
  • Taste one (watch out they’re HOT!) and if more salt is needed, sprinkle over seeds.
  • Place back in oven. You will begin to smell them roasting before they burn. Can toss them another time or so to make sure they’re roasting evenly.
  • When golden brown, remove and place on a cooling rack. When cooled, put into a clean jar and lid. Store in fridge.

Notes

Use as a snack.  Adds a nice crunch on top of soups, salads, sauted seasonal greens or rice dishes.
Maple Cinnamon Ghee works perfectly too!
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Summer Sauce
Summer Sauce
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Summer Sauce
Recipe Notes

Serve with a side salad.

Curried Carrot Soup with sourdough bread

Carrot and Curry Soup

Servings 4

Ingredients
  

  • 1 Tbsp. olive oil
  • 3 Tbsp. Original Ghee
  • 1/2 large sweet onion - chopped
  • 2 piece ginger roots - peeled and grated
  • 2 Garlic cloves - minced
  • 8 large carrots - scrubbed and chopped
  • 5 cups chicken or veggie stock - homemade or store bought
  • 1 Tbsp. curry paste
  • 1.5 Tbsp. curry powder
  • 1 Teas. turmeric powder
  • 1/2 Teas. black pepper
  • 1 Teas. good salt
  • 1/4 cup cream or half and half - optional
  • Sour cream as garnish - optional
  • Chives as garnish

Instructions
 

  • Heat olive oil, 2 tablespoons ghee, onions and carrots in a stock pot. Sauté till onions are a little translucent.
  • Add the ginger and garlic and sauté till you begin to smell the garlic.
  • Add 4 cups of the broth (reserving 1 cup for later).
  • Bring to a boil; reduce heat to medium and cover. Allow to simmer for 20-25 minutes or until the carrots are very tender.
  • Remove from heat and using an immersion blender (or put it into a blender – carefully) blend till very smooth. If a thinner consistency is preferred, add the last cup of broth slowly and blend till the desired consistency.
  • Adjust seasoning and add a warm cup of milk or cream to the soup. Add the last tablespoon of ghee and stir into finished soup till fully incorporated.
  • Serve garnished with chopped chives and or sour cream. (optional)
  • Serves 4-6. Good crusty, sourdough bread works for dunking.
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Spiced Chickpea Soup with Pita Toast

Spiced Chickpea Soup with Greens

Coconut cream makes this soup so silky and delish.

Ingredients
  

  • 2 Tbsp. Original Ghee
  • 5 garlic cloves -minced or finely chopped
  • 1 large yellow sweet onion
  • 2 inches fresh ginger root -peeled, finely chopped
  • good salt and freshly cracked pepper
  • 1 Teas. smoked sweet paprika
  • 2 Tbsp. ground turmeric + more for garnishing
  • 1 Teas. chili pepper flakes + more for garnishing
  • 2 15oz cans chickpeas -drained, rinsed well
  • 1 15oz cans full fat coconut milk or coconut cream
  • 2 cups of veggie or chicken broth
  • 1 bunch of Swiss chard -stems removed, cut into small bite-size (use spinach or kale)
  • 1 cup fresh mint -julienned for garnishing
  • Yogurt for garnishing -optional
  • Curried sunflower seeds for garnishing -see recipe on site

Instructions
 

  • Melt the ghee in a large pot over medium heat. Add onion, garlic and ginger – season with salt and pepper and cook for about 4 minutes, or until the onions are a bit translucent and start to brown.
  • Add the turmeric, paprika, chili pepper flakes, chick peas and season with salt and pepper and a splash of broth. Cook and stir frequently for about 8-10 minutes so the chickpeas cook in the spices and ghee. They will begin to brown and get crispy.
  • Smash the chickpeas against the side of the pan with a wooden spoon which will help to thicken the soup. Remove about 1 cup of chickpeas and set aside.
  • Bring to simmer, scraping and stirring occasionally till the soup has thickened, 20+minutes. If your desired consistency is not met, continue to cook until you like the thickness of the soup.
  • Add Swiss chard and stir, making sure it has all submerged under the liquid. Cook till wilted and soft for 3-5minutes. Kale will take longer to soften. Season again with salt and pepper.
  • Divide among bowls, top with reserved chickpeas, mint, yogurt dusted with sweet paprika, turmeric and curried sunflower seeds. Serve alongside with toasted pita.

Notes

Toasted Pita – spread a very thin layer of ghee onto the pita. Dash it with turmeric, paprika and oregano. Place into a 325F oven and toast for upwards of 10 minutes. Don’t let it burn. Cut into triangles and serve.
Chickpeas can need a lot of salt so this recipe doesn’t end up salty!
Can also use Turmeric + Black Pepper Ghee.
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Lemony Pasta with Peas

Lemony Pasta with Peas

Servings 2

Ingredients
  

  • 1 cup dried pasta -cooked according to directions
  • 2 Tbsp. Original Ghee
  • 1 cup fresh or frozen peas
  • 1 shallot -sliced
  • 2 Garlic cloves -minced
  • 2 Teas. lemon zest -1 lemon
  • 2 Tbsp. lemon juice -1 lemon
  • Good salt and pepper to taste

Instructions
 

  • Bring water to boil and cook pasta accordingly to the package directions. Drain, stir in a teeny bit of olive oil and set aside.
  • In a saucepan, melt the ghee. Add shallots and cook till they become a little transparent.
  • Add the peas and garlic and cook till garlic is lightly browned and peas are cooked to your liking.
  • In the same pan you cooked the pasta, add ghee and lemon juice, zest, salt and pepper and heat till incorporated. Add grated parmesan cheese and blend.
  • Add pasta to the pot, stir until completely blended. Add more lemon juice, zest, salt and pepper to taste.
  • Add the rest of the cooked ingredients – blend well and spoon into bowls.
  • Top with more cheese and lemon zest and serve.

Notes

Serves  2 generously with a side salad.
Toss in roasted red and orange peppers for added flavor and color.
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Corn Pudding

Baked Corn Pudding

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 2 Cups freshly grated corn - (if using frozen, thaw and blend to break up kernels)
  • 2 Eggs - beaten
  • 1 Teas. good salt
  • 1/2 Teas. cracked pepper
  • 1 Tbsp. maple syrup
  • 2 Tbsp. Original Ghee
  • 1 Tbsp. flour
  • 1 Cup half and half - or whole milk
  • 1 Teas. freshly ground nutmeg

Instructions
 

  • Preheat oven to 350F.
  • Grate corn, and add salt, pepper, maple syrup, flour and melted ghee.
  • Add beaten eggs and milk.
  • Stir well and pour into a greased (with ghee) 9x9 pan OR individual baking cups.
  • Bake at 350F for 45minutes or longer. Pudding is done when inserted toothpick comes out clean.
  • Drizzle with a little maple syrup or honey prior to serving.

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

Crockpot Applesauce

Prep Time 45 mins
Cook Time 3 mins
Total Time 48 mins
Servings 8 small servings

Ingredients
  

  • 12 organic apples - a variety is best
  • 1 Tbsp. Turbinado sugar or maple syrup
  • lemon juice - about ½ lemon
  • 1/4 Cup filtered water
  • 1 Tbsp. cinnamon - optional
  • 1 Tbsp. melted Original or Maple Cinnamon Ghee

Instructions
 

  • Wash, peel and core the apples. Cut into 1’ pieces. Place into crockpot along with the water and lemon juice.
  • Stir together and cover, cook on high for at least 3 hours.
  • Test the softness of the apples by squishing them on the side of the crockpot.
  • Add sugar or maple syrup, melted ghee and cinnamon. Cover and continue to cook for another hour.
  • Turn off heat. Allow to cool slightly and blend with an immersion blender till very smooth.
  • Chill and share!
  • NOTE: Easy to make and so velvety smooth. Tastiest applesauce you will ever eat.
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Roasted Fennel and Garlic Soup

Roasted Fennel and Garlic Soup

Serves 4.

Ingredients
  

  • 2 whole garlic bulbs
  • 1 Tbsp. olive oil
  • 3 Tbsp. Original Ghee - can use Black Garlic Ghee; Heirloom Salt + Pepper Ghee, or Turmeric + Black Pepper Ghee
  • 2 medium leeks - sliced white and light green parts
  • 1 medium/large fennel bulb - cut into small pieces
  • 1 Tbsp. fennel seeds
  • 5-6 cups broth - veggie or chicken
  • 2 large Yukon potatoes - peeled and diced into 1” pieces
  • 3 Tbsp. fresh thyme
  • 1 Tbsp. fresh sage
  • 1 Tbsp. fresh rosemary
  • 2 bay leaves
  • 1 Teas. good salt
  • 1 Teas. black pepper

Instructions
 

  • Preheat oven to 350F.
  • 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!
  • 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.
  • 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.
  • 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.
  • Add the fresh herbs, salt and pepper and continue to simmer till the veggies are somewhat soft.
  • 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.
  • Serve in bowls and top with homemade croutons.

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.
 
 
Keyword Heirloom Salt + Pepper Ghee, Heirloom Salt and Pepper Ghee
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Arugula Pizza

Arugula Pizza

Ingredients
  

  • 1 pre-made thin pizza crust
  • 3-4 Campari tomatoes - thinly sliced
  • 4 mushrooms - thinly sliced
  • 1/4 cup black olives - thinly sliced
  • 2 minced Garlic cloves - can also use 4-5 black garlic cloves
  • 1 Tbsp. Black Garlic Ghee - or Sriracha Ghee or Heirloom Salt + Pepper Ghee
  • 1/2 cup chopped fresh basil, chives, oregano, sage - use any of your faves!
  • 1 cup arugula
  • 3/4 cup grated parmesan cheese - can also use feta crumbles
  • Good clean salt and pepper to taste

Instructions
 

  • Brush pizza crust with black garlic ghee.
  • Add all cut toppings, including fresh herbs. Add cheese and 1/3 cup arugula.
  • Place oven rack in middle of oven.
  • Preheat over to 450F and then turn heat down to 425F.
  • Bake pizza for 10-12 minutes or till cheese is melted and browned to your liking.
  • Remove from oven and top off with the rest of arugula.

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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