Sentences with phrase «tablespoon ghee»

Heat 2 tablespoons ghee in heavy large nonstick skillet over medium - high heat.

Meanwhile, heat remaining 1 tablespoon ghee in cast - iron skillet and add sausage patties.

-LSB-...] or other nuts — walnuts, pecans, etc. 6 tablespoons almond butter or other nut / seed butter (pumpkin seed butter would work great here) 2 tablespoons ghee at room temperature or coconut oil, melted 1/4 cup honey -LSB-...]

3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala

Heat remaining 3 tablespoons ghee in reserved skillet over medium heat.

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

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: 10 minutes Cook time: 35 minutes Yield: 6 - 8 servings Ingredients: 2 tablespoons ghee (substitute with coconut oil) Yellow onion - 2 cups, minced Garlic - 1 tablespoon, minced Potatoes - 12 cups, diced Sea salt - 1 teaspoon Yellow curry powder - 1 teaspoon Freshly ground black pepper - 1/2 teaspoon Ground cumin - 1/4 teaspoon Water - 3 cups Vegetable stock - 2 cups -LSB-...]

2 tablespoons milk or milk alternative 3 large pinches saffron 1 cup basmati rice, washed 4 1/2 cups water, divided 2 tablespoons ghee or oil 2 cinnamon sticks 8 cloves, slightly crushed 8 green cardamom pods, slightly crushed 1/3 cup raisin or other dry fruit (cranberry, cherries, or yellow raisins) 12 raw almonds, thinly sliced 12 raw cashews, roughly chopped 1 cup Sucanat or regular sugar 1 teaspoon chai masala (optional)

Steam until all of the liquid has cooked off, then cook further adding another 1/2 tablespoon ghee.

Melt the remaining 3 tablespoons ghee and add to a small mixing bowl.

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

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

Melt 4 tablespoons ghee or coconut oil with 4 tablespoons of honey on a double boiler, combine well and keep warm.

1 1/2 pounds fresh (baby) spinach, well washed and dried 2 tablespoons ghee, clarified butter, or unsalted butter 8 - 12 oz paneer cheese, cut into 1 / 2 - inch cubes 2 medium onions, finely chopped scant 1/2 teaspoon fine grain sea salt 3 medium garlic cloves, finely chopped 1 tablespoon grated fresh ginger 1 tablespoon spice mixture * (see below) 1/4 teaspoon turmeric 1 cup buttermilk splash of cream or dollop of plain yogurt (optional)

Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2 cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.

-LSB-...] chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time)-LSB-...]

2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup dried yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste

DIRECTIONS: Pre-heat oven to 350 degrees Dice all vegetables into small pieces — thoroughly thaw and strain all frozen vegetables Coat the bottom of a 9 × 12 clear glass baking dish with 2 tablespoons ghee Melt 2 tablespoons ghee in the bottom of a large skillet Sautee vegetables for 10 minutes, season with salt and pepper to taste Add chicken apple sausage and sauté for 5 minutes

12 ounces cremini mushrooms, chopped 1 cup red wine (or red grape juice, if your diet entirely discludes alcohol) 1/2 cup chicken broth 3 tablespoons ghee

grated fresh ginger 1 fresh green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice

2 tablespoons ghee or vegetable oil 1 teaspoon garam masala 3 bay leaves 4 to 5 dried whole red chilies 1 cup chopped red / white onion 1 tablespoon peeled ginger root julienned into 1 inch strips 1 tablespoon thinly sliced garlic 1 - 15 1/2 ounce can chickpeas, drained 1 lb frozen spinach 1 1/2 teaspoons fine - grain sea salt 1/2 teaspoon black pepper 1/2 cup water 4 tablespoons freshly squeezed lemon juice

ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1...

Author: Nyssa Tanner Yield: about 6 servings Ingredients: 3 delicata squash, halved and de-seeded 1 1/2 tablespoons ghee,... Continue Reading →

3 farm fresh eggs 1/2 cup vegan sugar 6 tablespoons ghee (or coconut oil if dairy free) 1/2 cup freshly squeezed blood orange juice, strained

2 tablespoon ghee or extra-virgin olive oil fine grain sea salt 1 small onion or a couple shallots, sliced 1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas) 8 ounces extra-firm tofu 1 cup of chopped kale 2 small zucchini, chopped zest and juice of 1/2 a lemon

ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey Pinch of sea salt

Place a Dutch oven over medium high heat and add 2 tablespoons ghee or oil.

In a large oven proof skillet over medium heat, heat 2 tablespoons ghee.

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

for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional

1 shallot 1 large clove of garlic 1/4 teaspoon fine - grain sea salt 1 tablespoon ghee, clarified butter, or sunflower oil 1/4 teaspoon yellow mustard seeds 1/4 teaspoon whole cumin seeds 1/4 teaspoon red pepper flakes 1 cup finely sliced asparagus - optional 7 oz / 200g spinach, well washed, and chopped squeeze of lemon 1 1/2 tablespoons unsweetened coconut, lightly toasted

Add minced sage, spices and 1 tablespoon ghee / oil.

Meanwhile, in a large pan over medium - low heat, gently warm 2 tablespoons ghee / oil with a few fresh sage leaves.

You might try mixing 2 tablespoons coconut butter with 1 tablespoon ghee, pop it in the fridge, then let it come to room temp and see how the texture holds up.

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

Melt the remaining 2 tablespoons ghee (or butter) gently and add to the top of the pâté.

Heat 2 tablespoons ghee in a griddle over medium - high heat.