Pasta with Red Peppers, Roma Tomatoes, Spinach, and Olives
4 Tbsp Spring Sunrise Organic Ghee
1 Red Bell Pepper, sliced in ½ inch slices and cut in half lengthwise
2 Roma Tomatoes, blanched, cored, peeled and cut into 1/8ths lengthwise.
1 can large black olives (or calamata olives), sliced
2 cups coarsely-chopped spinach
Optional: 6 leaves fresh basil
¾ pound thin spaghetti (or other favorite pasta)
Heat ghee in frying pan. Sauté red peppers for 10-15 minutes until they are soft. They may brown a bit on the outside. Just before the pasta is ready add cut tomatoes and olives and cook for two minutes until they are hot. Add spinach and basil and cook on high for one minute. Mix with ¾ lb. thin spaghetti noodles, just-cooked al dente. Add more ghee, coarsely-ground black pepper, and grated Romano (or Parmasean) cheese to taste.
Thinly slice potatoes or french fry cut them and fry in generous amount of ghee until golden brown. An unbelievable treat! When finished frying, strain the ghee and save it. It may be be re-used several times.
Soak 1/2 cup yellow mung dahl in water for 1-2 hours. Drain. Add 1 cup white basmati rice, 1 tsp tumeric, and 2 1/4 cups water and bring to boil. Cover, and lower heat and simmer for 15 minutes. In frying pan heat 2 tbsp. ghee and a few black mustard seeds. When the seeds pop, add 1 tsp black mustard seeds, 1/2 tsp cumin seeds, 1/4 cup raw cashews and 1/4 cup raisins and cook until raisins puff up. Add cooked rice and dahl mixture to the hot spices along with 1/2 to 1 tsp salt and mix carefully, but don't make it mushy. Serve with additional ghee and Indian mango pickle relish.
Place 2-4 tbsp Spring Sunrise Ghee in 3-quart thick-bottomed saucepan and shake to allow it to heat uniformly. When all the ghee has melted, add 1/3 cup popcorn. Cover, but keep lid ajar to allow steam to escape. Shake continuously until popping has stopped. Top with more melted ghee and salt to taste.
The Best Oatmeal Cookies
¾ cup Spring Sunrise Ghee
1/2 cup brown sugar
1 cup organic sugar
2 tbsp yogurt
1 tsp vanilla
2 Tbsp water
Beat until creamy
Mix separately dry ingredients:
1 cup organic unbleached white flour
1/2 tsp soda
3 cups organic rolled oats
Combine dry and wet mixtures and add ¾ cup raisins and ½ cup walnuts.
Bake at 350 degrees for 12-15 minutes.
Cream of Wheat Dessert
1 cup Cream of Wheat
½ cup Spring Sunrise Organic Ghee
1 ½ cups water
½ cup sugar
½ cup raisins
½ teaspoon cardamom
Combine the sugar and water. Bring it to a boil and let it simmer. While it simmers melt the ghee in a frying pan and add the raisins and Cream of Wheat. Stir constantly for about 5-10 minutes over medium heat until the cream of wheat turns a golden color. Add the hot cream of wheat and raisins by the spoonful into the boiling sugar water and stir. Add cardamom. Continue to stir for a minute or two until thick. Spread on a plate and cut into squares. Best eaten hot or at room temperature.
½ pound firm or extra firm tofu
2 Tbsp Spring Sunrise Organic Ghee
Hot Sauce (optional)
Cut tofu into ¾ inch cubes. Melt ghee in a frying pan and add tofu. Sprinkle with soy sauce (and hot sauce if desired). Stir occasionally until the soy sauce no longer shows as liquid and there is just clear ghee in the bottom of the pan. Serve hot.
Your favorite pancake batter
1-2 tablespoons ghee
Melt ghee on hot gridle before cooking pancakes. Add more ghee to top of pancake before turning it over. Serve with more ghee and maple syrup.
Please email us your recipes using ghee and we will post them here!