Top the green beans and
onion with the ghee.
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed
with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or
ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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-...]
2 tablespoons oil (
ghee / coconut oil) 1 medium
onion, sliced 2 cloves garlic, minced 1 teaspoon freshly grated ginger 2 - 3 tablespoons Thai red curry paste (start
with 2 and add more if you want it spicier) 2 cups (approx.)
Top
with cashew nuts, raisins and
onion slices fried in
ghee (birista) and you are all set!
2 tablespoons oil (
ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (
with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1
onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium
onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste
with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped
Ghee rice or chapati, for serving
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.
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped
with a cleaver into 1 - inch long sections 4 teaspoons
ghee (recipe here) or vegetable oil 2 large
onions, finely chopped
8 tbsp Ancient Organics
Ghee 1 small yellow
onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced
with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
Mix 2 Tbsp melted
ghee / oil
with the garlic salt,
onion powder, dry Italian seasoning and black pepper.
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.
I also included a thinly sliced
onion and sauteed it first
with the
ghee.
Using a silicon pastry brush, lightly grease your waffle iron
with coconut oil, butter, or
ghee Turn on your waffle iron Crack eggs into a large bowl and whisk to combine Stir in shredded cheese,
onions, and salt Pour into the waffle iron and cook for 2 - 3 minutes
3 scrambled pastured eggs
with bunch of chives (or 1 small spring
onion), 1 thick slice pastured bacon or ham (30g / 1 oz), 1 tbsp
ghee, 1 large portobello or other mushrooms (80 / 3 oz), 1/4 cup cherry tomatoes (75g / 2.6 oz).
Place the bacon, cooked
onions,
ghee and salt in the pot
with the sweet potatoes and mash until smooth.
A typical cup of mixed veggies prepared
with 1/2 tablespoon of oil or
ghee, which is clarified butter;
onions; garlic; and ginger provides only about 60 calories.
Shamrock Eggs
with Braised Spinach - 2 green pepper rings, 2 eggs, cup of spinach (or more), bacon, 1/4
onion, 1 tbsp
ghee, salt.
My personal favorite, is made
with butter or
ghee, fresh plump ripe tomatoes, a little
onion, salt, pepper and Italian herbs (fresh or dried depending on what I have available).