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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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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.

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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.

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Cheesy Heirloom Tomato Phyllo Tart
Phyllo Pizza upclose
Servings
Ingredients
Servings
Ingredients
Phyllo Pizza upclose
Instructions
  1. Preheat oven at 450F with a rack in the lowest position.
  2. Arrange tomatoes on a large baking sheet lined with paper towels and sprinkle with 1 teaspoon of salt. Allow to stand 10 minutes, then pat dry with paper towels.
  3. In a small bowl melt the ghee and mix in the minced garlic.
  4. Line a baking sheet with parchment paper, then brush with melted ghee. Place one phyllo sheet on top. Baste with melted ghee, then place the second phyllo sheet down. Repeat with the rest of the sheets. Brush the final phyllo sheet with melted ghee and top with cheeses.
  5. Add the tomatoes evenly across the top and then add the basil. Finish with salt and pepper.
  6. Bake for 18 – 20 minutes until the crust is golden brown. Allow to cool for 5 minutes before serving.
Recipe Notes

Watch the edges, they can darken faster than the rest. You may want to cover the edges lightly with aluminum foil for a few minutes.

This is also yummy using Sriracha Ghee.

 

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Sriracha Ghee-Injected Chicken
Serves 4-6. Maybe some leftovers.
Sriracha Ghee-Injected Chicken
Servings
Ingredients
Servings
Ingredients
Sriracha Ghee-Injected Chicken
Instructions
  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Baste the outside of the chicken with a little ghee and sprinkle with paprika and chives.
  5. 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.
  6. 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.

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Shrimp Kabobs
Serves 2 (or more with a salad)
Shrimp Kabobs
Servings
2
Ingredients
Servings
2
Ingredients
Shrimp Kabobs
Instructions
  1. If using wooden skewers, soak in water for 1 hour.
  2. Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
  3. Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
  4. Wash the tomatoes and set aside.
  5. Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
  6. In a bowl, melt 1 1/2 tablespoons of ghee for basting. Retain the other half for melting and dipping at the table.
  7. Heat the grill.
  8. 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.
  9. 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.  Can also use Black Garlic Ghee in place of Sriracha Ghee.

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Mashed Parsnips with Sriracha Ghee and Herbs
Serves 4.
Mashed Parsnips with Sriracha Ghee and Herbs
Servings
Ingredients
Servings
Ingredients
Mashed Parsnips with Sriracha Ghee and Herbs
Instructions
  1. Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes.
  2. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
  3. Return the parsnips to the pot and mash them with a potato masher, mashing to the consistency you desire.
  4. Stir in the yogurt, ghee, lemon zest, and lemon juice.
  5. Season to taste with salt and pepper.
  6. Transfer to a warm serving bowl and sprinkle with herbs and drizzle melted Sriracha Ghee and serve.
Recipe Notes

Servings: 4

SOURCE: Healthy Living Kitchen Keto friendly 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.
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.