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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.
Tried this recipe?Let us know how it was!
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!
 
Tried this recipe?Let us know how it was!
Summer Heirloom Tomato Couscous Salad

Summer Heirloom Tomato Couscous Salad

Serves 2-4.

Ingredients
  

  • 1 cup hierloom tomatoes - various colors
  • 1 cup cherry tomatoes - various colors
  • 1 1/2 cups couscous - dried
  • 1 small jicama - peeled and sliced julienned
  • 1/8 cup extra virgin olive oil
  • 1+ Tbsp. fresh squeezed lemon
  • 2 Teas. Original Ghee - melted
  • 1 Tbs Sriracha Ghee – melted - can use Turmeric+Black Pepper or Black Garlic Ghee
  • 1 Tbsp. Tbsp. fresh chives - chopped
  • 3 Tbsp. fresh basil leaves - julienned
  • 2 Tbsp. fresh mint leaves - chopped
  • 1/2 cup toasted walnuts - chopped
  • Good salt and freshly cracked pepper to taste

Instructions
 

  • Preheat oven to 300F.
  • 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.
  • 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.
  • 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.
  • Squeeze about half of a lemon. Zest some of the skin.
  • 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.
  • 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.
  • Feta is also a nice garnish. Can use other savory ghee flavors.
Tried this recipe?Let us know how it was!
Chicken Rice Soup

Chicken Rice Soup

Best to make your own *broth but store bought chicken broth will work too.

Ingredients
  

  • 1 whole chicken - 3-4lbs
  • 3 stalks celery - diced
  • 1 Leek - chopped, white and light green parts only
  • 1 Teas. celery seed
  • 5 medium carrots - chopped
  • 2+ Tbsp. Original Ghee
  • 1 Tbsp. fresh or dried chives
  • 1 Teas. dried parsley
  • 1 Tbsp. dried oregano
  • 10 threads Saffron
  • 1/2 cup uncooked white Basmati rice - rinsed very well
  • 5-6 cups chicken broth
  • 1 1/2 Teas. good salt
  • 1 Teas. freshly cracked pepper
  • 1/2 cup fresh parsley - finely chopped
  • TO MAKE HOMEMADE CHICKEN BROTH
  • 1 whole chicken - can use some of the meat for other meals
  • filtered water
  • Apple cider vinegar
  • Bay leaf
  • onion
  • carrots
  • celery
  • Mixed fresh herbs; oregano, thyme, rosemary, sage...

Instructions
 

  • In a stock pot, melt the ghee.
  • Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
  • Add the carrots and garlic and continue to sauté for another 3-5 minutes.
  • 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.
  • Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
  • 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.
  • Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
  • Adjust salt and pepper to your taste.
  • Allow the soup to cool completely. This soup is best the next day.

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.
Tried this recipe?Let us know how it was!

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