Sentences with phrase «about ghee»

I could say a lot more about ghee, but that is a whole other post The apple cider vinegar primes the digestive secretions, getting them ready to go to work on breaking down the food you're about to give them, and the sea salt brings everything together.

I'm kinda picky about my ghee, and Gold Nugget is at the top of my list.

The most frequently asked question when we're talking about ghee is, «It tastes great but how the heck do I use it?»

I did a lot of reading about ghee.

Learn all about ghee in this guest post from Real Food Suomi (on Homemade Mommy «s blog).

I am just wondering about ghee or clarified butter.

Thanks for asking about the ghee.

In this video I share everything I love about ghee and the other fat fuelled foods that get my day rocking.

Not exact matches

Recipe and photo by Emma Frisch Prep Time: About 10 minutes Cook time: About 45 minutes Yield: 4 servings Allergens: dairy Ingredients: Turnips — About 3 turnips, very thinly sliced Watermelon radish — About 3 watermelon radish, thinly sliced — mandolin (you can substitute regular radishes if you can't find watermelon radish) Ghee or coconut -LSB-...]

1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3 cups, finely chopped Mushrooms — 3 cups, minced Brown rice — 4.5 cups pre-cooked Parmesan -LSB-...]

Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1 cup, diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]

You should have about 1/4 cup of ghee.

1 tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking

Saute the towel - dried pierogies in ghee in a large skillet until browned, about 2 minutes per side.

And I must share that after a brief conversation with Carrie about this post I went out and actually bought some organic ghee.

In a skillet, heat the oil for 1 minute, add the ghee and the onion and cook over medium heat until the onions wilt, about 1 minute.

Heat the ghee in a large skillet, add the onions, and fry to a golden brown, about 8 minutes.

Heat the ghee in a skillet and saute the onion until it is soft, about 4 to 5 minutes.

* I cook these in a cast iron skillet with about a tablespoon of melted ghee.

for cigars 4 tablespoons ghee or coconut oil plus more for brushing finished cigars 4 tablespoon honey about 1/4 cup chopped dark chocolate

Add the following: one egg, five drops of liquid stevia, about half a teaspoon of vanilla, and about 1/4 cup of melted ghee

From when the butter first starts foaming, it takes about 25 - 30 minutes (on a low heat) for the ghee to be ready.

I've been making ghee for about 2 years now and would never go back to buying it.

-LSB-...] tablespoons coconut oil / ghee 4 skinless and boneless chicken thighs (about 1 pound), cut into bite - size pieces 1 onion, sliced -LSB-...]

Heat ghee / your cooking oil choice on medium heat - saute the onion / garlic mixture until fragrant — add in the beef and tomatoes - add about 1/2 cup water, salt, pepper, garlic powder, 7 spice powder then cover.

I cooked those in a little water and ghee for about five minutes (don't overcook or they will fall apart).

I first heard about Ancient Organics from a friend who was eating a lot of ghee after giving birth.

Sometimes I use this simple recipe (but always with ghee butter... and fresh coriander before serving), sometimes I add carrots, potatoes, lamb ribs, chicken,... There is nothing bland about this dish if you cook it right, and use a good curry and stock.

Melt ghee in large skillet over medium - high heat then add chicken and cook for about 3 minutes per side.

The ghee will melt in about 6 to 8 minutes.

I heat my pan for about three minutes before adding the olive oil or ghee.

I cook the butternut in olive oil or ghee for about 8 - 10 minutes until it's a little crispy and browned, then sprinkle with sea salt and pepper.

Serves 3 - 4 2 tablespoons oil (ghee / coconut oil) 1 large onion, sliced 3 uncooked sausages (about 1 pound) 3 - 4 cloves garlic, minced 2 celery ribs 4 - 5 white button mushrooms 1 teaspoon sea salt (or to taste) Pepper — couple shakes 6 cups chicken stock 1/2 large bunch (approx) kale — ribs removed, chopped 4 oz (1/2 pack) maifun rice noodles

2 tablespoons oil (ghee / butter / lard) 1 medium onion, diced 2 cloves garlic, minced 2 pounds zucchini, rinsed and diced 1 medium potato (I used Yukon gold, about 1.5 cups small dice) 1 tablespoon curry powder 3 - 4 cups chicken / vegetable stock 1 cup frozen chopped spinach (or equivalent fresh) 1 teaspoon sea salt (or to taste) Pepper

2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk

Toss asparagus with 1 tablespoon ghee, salt and pepper and roast until it starts to caramelize but is still crisp, about 10 minutes.

1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional

Heat the ghee or oil in a skillet over medium heat for about 1 minute, add the onions, cook for 1 minute, then add the marinated shanks (with the marinade) and cook, covered, over low heat for 45 to 50 minutes.

Add the ghee, and 15 seconds later, add the onions, and fry them for about 8 minutes.

Brush the waffle iron with ghee and pour about a cup of batter for each waffle.

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 12 minutes Yield: About 4 portions Ingredients: Ghee or Coconut oil — 1 tablespoon Garlic — 2 cups 1 - inch pieces of garlic scapes Daylilies buds — 1 cup daylilies buds, and a few open blossoms for color Sea salt — 1 teaspoon coarse -LSB-...]

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

I rolled the dough to about 6» or so and buttered with the left over ghee (or butter) and placed butter side down on very hot skillet for 2 min.

Ashley wrote about the Everyday Yellow Dal from Seven Spoons; I've often said that dal and rice, finished with a pat of ghee, flaky salt, and finely minced onion, is my never - fail comfort food.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

It's just like butter, except all the milk solids and... read post about Making your own Ghee at home — Much easier than you think!

I heat my large cast iron skillet to medium / med - hi heat and melt about 1/4 cup of butter, ghee or lard in the skillet (for butter be careful about not burning.)

Have you ever wondered about the differences in the nuances of butter, ghee and butter oil?