In the bowl of warm water, add one
tsp of ghee or connect oil and a generous pinch of black pepper.
All you need to prepare this mouth - watering delicacy is 100 grams of paneer, 30 ml of coconut milk, 3
tsp of ghee, and mint chutney according to taste.
I did find it essential to increase the coconut oil to 1 tbsp (vs 1
tsp of ghee) as I found the muffin to be very dry otherwise.
Preheat a skillet on medium high heat & add 1 large
tsp of ghee (I use an enameled cast iron skillet for cooking eggs).
Tips to prevent rice from sticking together when making pulao - saute the rice in
a tsp of ghee (after soaking and draining the water completely) to prevent the rice from sticking to each other.
Heat
a tsp of ghee / butter and fry the drained rice for a few minutes.
a lip smacking pickle... will taste awesome with hot dal chawal...
a tsp of ghee smeared on it. . .
As always, I had my keto kit with me so used another serving of my dressing and topped my steamed veggies with 2
tsps of ghee.
Not exact matches
ghee or coconut oil 1 medium yellow onion, roughly chopped 4 cloves garlic 3 inch nub
of peeled ginger 1
tsp.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter,
ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4
tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
In autumn / winter, this is my fave cozy bowl -
of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1
tsp organic toasted almond meal 2
tsp organic ground flaxseed for sweet, sprinkle a dash
of ground cinnamon and cardamom for savory, pinch
of salt and pepper Add boiling water to desired consistency, and finish with a bit
of coconut oil or
ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
500 gm chicken, cut into medium pieces 1
tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2
tsp ginger paste 1 1/2
tsp garlic paste 1 tbsp coriander powder 1/2
tsp turmeric powder 1/2
tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup
of water for 30 minutes and ground to paste 1/2
tsp garam masala Coriander leaves for garnish Salt to taste
Paleo Beef Stew With Celery Root Puree — Paleo Beef Stew With Celery Root Puree Ingredients: 1 batch
of my grass fed beef stew crock pot recipe 2 large celery roots 1
tsp Seasonello 2 tbsp grass fed butter or Grassfed
Ghee 1 tbsp fresh parsley 1
tsp Real Salt Directions: Make the beef stew...
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil,
ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1
tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 lb
of raw shrimp 1 tbsp
of olive oil 4 tbsp
of butter or
ghee (or more olive oil) 1 tbsp
of minced garlic 1/2 tbsp
of lemon juice 1 tbsp
of orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2
tsp of dry oregano Fresh Parsley or cilantro for garnishing
12 medium scallops 6 slices
of sugar - free, nitrate - free bacon, cut in half 3 tbsp
of melted coconut oil, butter or
ghee 1 tbsp
of fresh minced garlic 1
tsp of Dijon mustard 1/2
tsp of smoked paprika Salt and pepper to taste
Cut the bread slices (you may trim the edges if necessary), Toast the slices till light crispy, then shallow fry in 1 - 3
tsp of oil or
ghee till golden on both sides.
Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots
of garlic 1 white onion 1 jicama — thickly sliced Lots
of shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2
tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and coriander Directions: 1.
2 sticks
of butter or one cup
of ghee 4 - 5 large onions (most people use yellow, sometimes a mix
of yellow and red is good) 2
tsp.
2 pieces
of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1
tsp ghee or coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8
tsp coarse sea salt, or more to taste 1/8
tsp maple syrup 1/8
tsp hot paprika, or more to taste
1 cup short grain brown rice 1 cup split mung dal, soaked overnight 1/2 cup Ancient Organics
Ghee 1» piece
of fresh ginger, minced 2
tsp whole black peppercorns 1/2
tsp whole coriander seeds 1
tsp whole cumin seeds 1/2 cup raw cashew nuts 1/4 cup shredded coconut
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2
tsp salt, or to taste4 tbsp olive oil or
ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape
of the cheese) Extra-virgin olive oil for drizzling 01.
2 tbsp cold - pressed olive oil, raw butter, coconut oil or
ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2
tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful
of basil leaves (or 3 tb
of frozen basil) sea salt and freshly ground pepper
• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4 cup
ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2
tsp garlic powder (don't double this... it was for 4 cups
of flour) DIRECTIONS 1.
I used
ghee in place
of coconut oil and
tsp of vinegar and my muffins were super moist and delicious!
You will need: 3/4 Cup TigerNut Flour (divided into 1/2 cup and 1/4 cup amounts) 1 tbsp cacao nibs or chopped dark chocolate 1 tbsp honey 1 tbsp coconut oil 1
tsp ghee Pinch
of Real Salt In a small bowl, mix 1/2 cup
of the TigerNut flour with 1 tbsp cacao nibs and honey.
100 grams (3 1/2 oz or 1/2 cup) semolina (suji) 1 cup (8 fl oz) milk 1 cup (8 fl oz) water 1
tsp ghee 3 tbsp sugar 2 crushed green cardamoms few strands
of saffron
One serving
of ghee (1
tsp) contains approximately 5 grams
of fat and 0 grams
of protein and carbohydrates.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp
of coconut oil or
ghee 1 clove
of garlic, minced 1 inch piece
of ginger, peeled & minced 1 - 2
tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
1 C almond flour 2 eggs 1/4 C water 1 Tbsp honey 1
tsp vanilla extract pinch
of cinnamon and salt coconut oil, butter, or
ghee for cooking