Ghee is a type of clarified butter. It is different than regular butter and it can actually complement a slim, healthy lifestyle. Although ghee derives from cow’s milk, it is free of casein! Because it is a clarified butter, ghee comes from milk that has been boiled to the point where the water and milk solids, most of which are protein, have been boiled off. What’s left is pure butterfat. And yes, this butterfat is high in saturated fatty acids and cholesterol, normally considered risk factors for cardiovascular disease. But in controlled dosages, ghee will only improve your heart health.
1 pound of the best quality, unsalted butter you can get your hands on (we use KerriGold butter that we find at the co-op)
Heat a wide-bottomed skillet with high sides (for splashing/bubbling) over medium-low heat.
Once hot, add butter. Use a wooden spoon or spatula to stir the butter and speed along the melting process.
Once butter is completely melted and begins to bubble, very slightly lower the heat. You want a steady bubble but not so much that the butter is jumping out of the pan or spraying on the stove top.
Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
Begin carefully skimming the top layer off until ghee looks clean (except for bits on the very bottom) and discard.
Slightly raise the heat back up to medium-low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pan begin to brown. Do not let them burn!
Immediately remove the ghee from the stove top and set somewhere to cool.
Once cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan.
Store ghee at room temperature in a glass container or mason jar and use as needed.
Vary the amounts in this recipe for your family size, but if you make a large batch you have breakfast for the week all done. Use Chorizo or other flavorful meat you have on hand in place of the sausage or ham. Substituting sweet potato or other winter squash for the butternut squash adds a new twist on the taste. I like to add cinnamon to this dish, too. If you like other veggies, add them in, too. But always, always enjoy. If you are allergic to eggs, it is super yummy on its own.
1 tablespoon of coconut oil
1 onion, chopped (I used a bag of frozen chopped onion)
½ green pepper, chopped (I used a half bag of frozen green peppers)
½ red pepper, chopped (I used a half bag of frozen red peppers)
1 apple, cut into bit size pieces
2 cups cooked butternut squash, cubed (I had leftovers so it was already done for me)
2 cups sausage or ham, cut into bite size pieces (again, I had it leftover so super easy)
2 eggs per person
Sauté the onions and peppers in the oil until soft and translucent.
After about 4 minutes, add in the apple.
Let this cook for a few minutes before adding in the squash and sausage.
1/2 tablespoon fresh lemon juice or apple cider vinegar
1/2 teaspoon ground black pepper
1 to 2 teaspoons sea salt, to taste
1/4 teaspoon ground cloves
A dash of cayenne powder
2 pounds ground pork
Put all of the ingredients except for the pork into your food processor, and whiz until everything is pretty finely chopped. You may need to scrape down the sides once or twice so you don’t have any long strands of leeks.
Once it’s all evenly chopped up, add the ground pork and pulse for just a couple of seconds until it looks like it’s all mixed well. If you go too long, it makes the texture too crumbly.
Form the mixture into little patties and lay them out on a large baking sheet.
Bake at 350 degrees for 30 minutes, or cook in a slightly oiled skillet.
You can also freeze the patties: leave them on the baking pan for a couple of hours in the freezer. Take the frozen patties off of the baking sheet and store them. When you’re ready for a great breakfast, just pull some out of the freezer and cook them in a slightly oiled skillet or bake as described above.
Thinly slice the scallions, keeping the greens and whites separate.
Core, seed, and remove the white ribs from the bell peppers, then thinly slice.
Mince the garlic.
Thinly slice the Serrano pepper, removing the seeds if you prefer less heat. Be careful, please make sure to wash hands and surfaces after handling the Serrano pepper. The best bet is to wear gloves as you slice the pepper to avoid any skin contact with the insides or seeds.
Toss the green beans on a baking sheet with 1 teaspoon coconut oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until soft.
Heat 1 teaspoon coconut oil in a large pan over medium-high heat. Add the bell pepper and cook, tossing for 5-6 minutes, until soft. Add the scallion whites, garlic, and a bit of Serrano pepper (to taste), then toss for 1-2 minutes until softened and fragrant. Season with salt and pepper.
Add the ground beef to the pan and cook, breaking up meat into pieces, until brown and cooked through. Season with salt and pepper.
Remove the pan from the heat and stir in the basil. Serve topped with green beans and green scallions, with a lime wedge squeezed on top.