Chicken Veggie Pesto Cream

Chicken, Veggies and Basil Pesto Cream

Serves 6 - 8 along with a fresh salad.

Ingredients
  

  • 1.5 lb organic chicken tenderloins
  • 2 Tbsp. Simply Ghee Original - Heirloom Salt+ Pepper Ghee or Black Garlic Ghee
  • 1 Teas. EVOO
  • 1 medium zucchini - sliced into rounds
  • 1 red or yellow bell pepper - julienned
  • 1 cup cherry tomatoes - halved
  • 1/3 cup basil pesto
  • 1/3 cup cream
  • 1/2 lemon - juiced
  • 1/2 lemon zest
  • handful of pine nuts or sunflower seeds - optional

Instructions
 

  • Season chicken cutlets with coarse salt and pepper on both sides.
  • In large pan, heat 1 tablespoon each of ghee and olive oil.
  • Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.
  • Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.
  • Mix the basil pesto and cream in a small bowl.
  • 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.
  • Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.

Notes

Serve on its own or with your favorite pasta or quinoa.
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Roasted Lemony Quinoa Chicken Arugula Salad

Roasted Lemony Quinoa, Chicken Arugula Salad

Servings: 2 generously as the meal; 4 as a side salad.

Ingredients
  

  • 12 oz ground chicken or turkey
  • 1 Tbsp. Simply Ghee Original
  • 4 Tbsp. extra virgin olive oil
  • 2 small lemons - thinly sliced and seeded
  • 1 cup chicken broth
  • 1 cup broccoli florets - cut small
  • 1/2 cup quinoa - multi-color
  • 1/4 cup white wine/champagne vinegar
  • 1 Tbsp. Dijon or gourmet mustard
  • 2 cups arugula
  • ¾ cup toasted pine nuts or sunflower seeds
  • 1/2 cup fresh mint - chopped finely

Instructions
 

  • Preheat oven to 425 degrees F
  • Melt the ghee in a pan on the stove, add the ground chicken and cook on medium high heat.
  • 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.
  • 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.
  • Cut broccoli florets from the stems. Trim peel and thinly slice the stems and chop the florets into bite size pieces.
  • Finely chop the lemon slices. Combine in a large bowl with vinegar, mustard and the olive oil and salt and pepper to taste.
  • Add the chicken, broccoli, quinoa, arugula, nuts and mint to the dressing and toss to combine.

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/
 
 
 
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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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Carrot and White Bean Soup

Carrot and White Bean Soup

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.

Notes

Serves four and is perfect with PB & J sandwiches. Use good whole grain crusty bread and your favorite nut butter and jam.
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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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Freshly Roasted Tomato Soup

Freshly Roasted Tomato Soup

Serves 4-6.

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.

Notes

Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.
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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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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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Organic Quinoa with Sweet Peas, Carrots, and Shallots

Organic Quinoa with Sweet Peas, Mushrooms, and Shallot

Serves 2 - 4 generously.

Ingredients
  

  • 1 cup, generous organic quinoa - rinsed (tri-colored quinoa makes for a nice presentation)
  • 1 cups fresh or frozen organic sweet peas
  • 2 Tbsp. Simply Ghee Original
  • 2 cups filtered water (veggie or chicken stock)
  • 1 cups sliced mushrooms of your choice (mixture is good)
  • 1 shallot - finely diced
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • unrefined salt and freshly ground pepper to taste

Instructions
 

  • Rinse the soaked quinoa well and toss into a saute pan. Over medium heat, dry roast it to remove all the moisture. Once it begins to pop remove from heat. Put into a clean bowl and place the saute pan back on the burner.
  • Heat half the ghee and warm all the ground spices over medium heat. Add the diced shallot and carrots and cook till translucent. Add the quinoa and cook for approximately two minutes, stirring often. Add 1½ – 2 cups of water/veggie/chicken stock. Bring to boil. Lower heat, cover and simmer approximately 15– 20 minutes or until the liquid has been absorbed. Check the tenderness of the quinoa towards the end of cooking time to ensure it is cooked to your liking and if not add a little more liquid to the pan to soften further. Do not stir.
  • In a separate pan, heat the rest of the ghee. Add the mushrooms and stir frequently for about three minutes. You may also add a splash of water/stock to assist in the cooking. Add the peas, parsley and a pinch of unrefined salt and pepper and stir till peas are hot.
  • Take the peas and mushroom mixture and add to the quinoa. Stir till blended, adding just a little more ghee and season to taste with unrefined salt and pepper. Serve warm.
  • Garnish with fresh parsley.

Notes

Serve with a fresh salad. The secret to keeping quinoa from becoming mushy is first to soak it and then dry roast it to remove all water from it. It will release a nutty aroma when it is dry. THEN add your fluid to cover generously and cook it.
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