Roasted Brussels and Green Beans

Roasted Brussels and Green Beans

Serves 2-4 as side dish.

Ingredients
  

  • 1/2 pound green beans
  • 1/2 pound Brussel Sprouts
  • 1/4 pound sliced carrots
  • Drizzle extra virgin olive oil
  • 2 Teas. Black Garlic Ghee

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.

Notes

Can also use Original Ghee in place of olive oil.  
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Smoked Paprika Shrimp

Smoked Paprika Shrimp

Generously serves 1.
Cuisine Keto, Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 5 - 7 larger shrimp per person - shelled and de-veined
  • 1 1/2 Teas. Original Ghee - 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.

Notes

Can also add up to 2 TBS of capers based on the amount of shrimp being cooked.
Keyword Keto
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Sriracha Ghee-Injected Chicken

Sriracha Ghee-Injected Chicken

Serves 4-6. Maybe some leftovers.
Cuisine Keto, Lactose-Intolerant, Paleo, Whole30

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.

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.
Keyword Keto
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Shrimp Kabobs

Shrimp Kabobs

Serves 2 (or more with a salad)
Cuisine Lactose-Intolerant, Paleo, Whole30
Servings 2

Ingredients
  

  • 16 medium – large size shrimp - 4 per skewer
  • 2 sweet bell peppers cut into chunks - assorted colors
  • 1 medium yellow sweet onion
  • 1/2 pint cherry or grape tomatoes - assorted colors
  • 2+ 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 1 1/2 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.

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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Red Cabbage Caraway Saute

Red Cabbage Caraway Sauté

Serves 2 – 4 depending on the number of cabbage lovers at your dinner table.

Ingredients
  

  • 2 cups red cabbage - sliced
  • 1/2 cup sweet onion - diced finely
  • 2 Tbsp. Simply Ghee Original - divided
  • 1 Tbsp. caraway seeds
  • 1 Tbsp. balsamic vinegar
  • 1 tsp sea salt
  • freshly cracked pepper to taste

Instructions
 

  • In a medium-size sauté pan, over medium heat, melt 1 tablespoon of ghee. Upon melting toss in the caraway seeds and heat till they begin to get golden and pop. Add the onion and sauté till translucent.
  • Add the cabbage, stir until well coated, cover and simmer for approximately 3 minutes – checking periodically and stirring. Cabbage will begin to soften. Once it softens, add the balsamic vinegar.
  • Cover and continue to cook until the cabbage begins to caramelize and brown. Then uncover and stir frequently. Right before serving add the remainder of ghee and let it melt into the cabbage.
  • Season to taste with salt and pepper and serve.
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Roasted Sesame Asparagus

Roasted Sesame Asparagus

Serves 2 – 4 as a side dish.

Ingredients
  

  • 1 lb fresh asparagus spears - ends trimmed
  • 1 tsp. Simply Ghee Original - melted
  • 1 Tbsp. sesame seeds
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • Place washed and dried asparagus spears into a baking dish. Toss with melted ghee, sprinkle sesame seeds, salt and pepper, and place into the oven. Roast for 10 – 15 minutes, depending on desired firmness. Toss them one or two times while in the oven. Serve immediately.
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Curry Chicken Stew

Curry Chicken Stew

Warm Your Heart and Belly! 4-6 servings.
Cuisine Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1 Tbsp. + 1 tsp. Simply Ghee Original
  • 1 lbs. boneless chicken thighs or breast - cut into 1” pieces
  • 3 cups chopped carrots
  • 1 cup finely sliced leeks - packed, include the very light green part
  • 1 cup sliced Cremini mushrooms
  • 6 cloves garlic - minced
  • 1 Tbsp. freshly grated ginger (1” long)
  • 1 Tbsp. freshly grated turmeric root - use a glove while grating (1” long)
  • 2 cups chicken broth (preferably unsalted)
  • 1 cup unsweetened full coconut milk (find a canned coconut milk like Native Forest without added sugars. Open can and stir till blended)
  • 2 Tbsp. curry powder
  • 1 Tbsp. Turmeric + Black Pepper Ghee
  • 3/4 tsp. sea salt
  • 1 Tbsp. freshly squeezed lemon juice
  • ½ cup fresh cilantro - finely chopped

Instructions
 

  • In a large skillet heat 1 tablespoon Simply Ghee Original over medium heat. Add chicken, cook, and stir till lightly browned on all sides, about 5-7 minutes. Drain off fat.
  • In a saucepan, melt 1 teaspoon of Original Ghee; add leeks and sauté till soft. Add 1 tablespoon of Turmeric + Black Pepper Ghee and when melted, add carrots, garlic, ginger, and fresh turmeric and cook till carrots have softened slightly. Add mushrooms and sauté for a few minutes. Add chicken. In a bowl, combine the chicken broth, coconut milk, curry powder, and salt. Pour over mixture and continue to cook. Bring to a light boil and then reduce to low-medium heat and cook for 25 minutes or till carrots are at the desired softness.
  • Cover and cook on low-medium heat to simmer. Check the carrots for desired softness.
  • Before serving add chopped cilantro and lemon juice.
  • If you prefer, you may add steamed rice to your bowl. Omit for both Paleo and Whole30 diets.
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Turmeric BP Ghee Cauliflower Rice Pilaf

Cauliflower Rice Pilaf

So yummy, you’ll never miss the carbs! 2-3 servings.
Cuisine Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1/2 head cauliflower - cut into florets
  • 1 small shallot - diced
  • 2 Tbsp. Turmeric + Black Pepper Ghee - divided
  • 1/4 tsp. turmeric (can use freshly grated)
  • 1/3 cup dried cranberries - can soak them in warm water before adding. (Use unsweetened ones, soaked in water for Paleo and Whole30)
  • 2 Tbsp. toasted sliced almonds
  • 3 Tbsp. fresh cilantro leaves
  • 1 Tbsp. chopped chives
  • 1/2 tsp. good salt
  • freshly ground black pepper

Instructions
 

  • Add the cauliflower florets to the grater tube in your food processor or shred it using the larger holes on a box grater. Make sure to remove the moisture by wrapping shredded cauliflower in a towel or using a fine sieve, pressing the moisture out. It should be as dry as you can get it.
  • Over medium heat, in a large skillet, heat 1 tablespoon Turmeric + Black Pepper ghee. Add the shallots and cook about 2 minutes. Stir in the turmeric and salt. Add the cauliflower rice, chives, and remaining Turmeric + Black Pepper ghee and stir till well coated. Turn the heat down to medium-low and cover tightly with a lid. Cook for 5-7 minutes, stirring every minute to prevent browning or sticking. You can always add a teeny bit of water to prevent sticking.
  • Remove from heat and stir in dried cranberries (if soaking, remove from water), almonds and cilantro. Season with salt and pepper to taste.
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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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Fresh Asparagus Soup

Fresh Asparagus Soup

Smooth and creamy! Serves 4-6.

Ingredients
  

  • 6 cups chicken or veggie broth*
  • 1 1/2 Tbsp. Simply Ghee Original or Turmeric + Black Pepper Ghee
  • 4 shallots - chopped, a generous cup
  • 4 cloves garlic - minced
  • 4 cups fresh asparagus - washed, woody stem removed, chopped in 1 inch pieces
  • 1 Yukon potato - medium sized, peeled, and diced small
  • 1 1/2 Tbsp. Dill (dried)
  • 1 Tbsp. parsley (dried)
  • 1/2 tsp. sea or mineral salt
  • 1/2 tsp. freshly grated pepper
  • 2-3 Tbsp. freshly squeezed lemon

Instructions
 

  • Over medium heat, add to a saucepan, melt the ghee. Toss in the shallots and potato and stir till well coated. Allow to cook approximately 3 minutes, then add the asparagus and garlic and continue to stir frequently to cook for another 5 minutes or so. Then add the broth and bring to a boil. Reduce heat and add the dill, parsley, salt and pepper and simmer for approximately 25-30 minutes. Test the asparagus to make sure it’s very soft. If still somewhat firm continue to simmer. Once soft, remove the pan from the heat and place on a protected surface. Using an immersion blender, blend slowly and carefully until the soup is very smooth.
  • Place back on the burner on very low heat, stir in lemon juice and season to taste with salt and freshly ground pepper.
  • Serve with a dollop of Turmeric + Black Pepper Ghee, or coconut cream or sour cream.

Notes

* Heat an extra cup of broth in case the soup is too thick when blending. Slowly add it in small increments till you reach your desired consistency.
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