Tag Archives: Butter

Asparagus Basil “Risotto”

I invented this recipe on a sleepless night where I had too many random ingredients in my fridge and needed to get rid of them all.

I have to say, this dish is superb- it is cream and very reminiscent of risotto.

Asparagus Basil "Risotto"
Risotto Ingredients
1 head of cauliflower
1 cups chicken broth (vegetarians use vegetable stock)
1/2 cup beef broth (vegetarians use vegetable stock)
1/2 cup heavy cream
4 tablespoons unsalted butter
1 large onion, minced
1 shallot, finely chopped
4 cloves of garlic, minced
Kosher salt to taste
1 to 1/2 cups wild mushrooms
2 cups asparagus, cooked and cut into 1-inch pieces or discs (I prefer the look of discs)
1 cup grated Parmesan,
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper, to taste

Basil Sauce Ingredients
1 cup basil leaves
1/2 cup parsley leaves
1-2 cloves of garlic, peeled
1/2 lemon, juiced
Salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
Directions
Bring the chicken broth and beef broth up to medium temperature in a saucepan and maintain the temperature and keep covered with a lid.

Trim the core and cut leaves off from cauliflower. Break the florettes into chunks, then press the button a few times with a break in between in a food processor. You wanted it to still be chunky and resemble rice and not to become dust. 9 prefer to use a ricer for this step but it is a bit harder with uncooked cauliflower but the “rice” does look better.

In a large heavy-bottomed saucepan, melt the butter over medium heat.

Add the onions, garlic and shallot with a pinch of salt to sweat until everything becomes translucent (not browned),which will take about 5 minutes.

Add the “rice” and stir constantly adding in the liquid by 1/3 volume until everything has been absorbed, this will take 8-10 minutes.

Add the remaining ingredients, remove from the heat and still until everything has melted beautifully. Serve immediately.

Combine together the sauce ingredients in the blender and blend on high. Pour a few tablespoons on the bottom of each place before placing the risotto on top.

Advertisements

Garlic Lime Chicken

Marinade
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 teaspoons garlic powder
4 tablespoons lime juice

Ingredients
4 boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon olive oil

1/2 onion, sliced thinly
6 cloves of garlic, whole

Garlic Lime Chicken
Place the chicken in the marinade for a minimum of an hour or overnight.

Heat butter and olive oil in a large heavy-bottomed pan over medium heat. Remove the chicken from the marinade and allow it too cook on each side until golden brown (5-7 minutes each side). Remove the chicken and set aside, brown the onions and then add the whole garlic, turn the heat down to low and add the chicken and marinade back in and allow to cook until the chicken is fully cooked, this should take about 15-20 minutes.

You can also use this recipe and just grill the chicken for a delicious finish.

Almond Butter Cookies

Almond Butter Cookies

Ingredients
1 and 1/4 cup almond flour
1 cup sugar equivalent (I love Stevia)
1/4 cup butter, at room temperature
2 large eggs
1/2 tablespoon vanillaDirections
Pre-heat oven to 350 degrees F.

Line baking sheets with parchment paper or use a non-stick baking mat.

Set the almond flour aside and blend in the room temperature butter in small chunks. Add in the eggs and vanilla until well incorporated.

Form the dough into 1-inch balls on a cookie sheet and and flatten them out.  I like to poke holes and shape them like traditional butter cookies. If you are using crystallized stevia, sprinkle some on top.

Bake for 8 to 10 minutes or until golden brown on the top.

Allow the cookies to cool before removing.

Ghee: The Gift of The Gods

Ghee is truly a gift from the Gods! I have to say that as an Indian, this is a huge staple in my diet. When my mom was a young girl, everything in their house was fried in coconut oil or ghee. That was just the way they rolled back then. I liked their style!

See my YouTube video oh the benefits of Ghee.

I know there is a huge misconception that is fat is bad, that is whack (sorry, I just had to go there.) Please refer to my previous post on butter (which includes my recipe for butter chicken) for further information.

While I have you here, I want to break down the main reasons ghee is amazing (aside from the fact it tastes amazing!)

High Smoke Point (250 °C  482 °F).
This means that it won’t break down when cooking and you get to keep all of the benefits of it. Compare this to extra virgin olive oil which has a smoking point of 207°C, 405°F.

Here is a list of oils and smoke points, just so you are fully educated.

Oil
Smoke Point
Grape Seed
485ºF or 252ºC
Avocado
480ºF or 249ºC
Sesame
410ºF or 210ºC
Canola
400ºF or 204ºC
Macadamia
385ºF or 196ºC

 

Not Going Bad Anytime Soon
They have discovered ghee in temples in Indian that are a few decades old and it is still good. Unlike butter, ghee has been cooked down and the milk solids removed so it won’t go bad any time soon. I don’t recommend that you store it away for years but it can stand on your counter and still be good for a few months, don’t worry- it won’t last that long.

Fat is PHAT!
Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. What does this mean for you?

Ghee has good fats in it which can raise HDL (good) cholesterol just as much, if not more, protecting the body from the bad (LDL) cholesterol levels and heart disease.

Medium-Chain Triglycerides (MCTs) are fatty acids that are naturally found in “super foods” such as coconuts, palm oil, and ghee. What are MCTs and what does it mean for you?

These smaller chain lengths means that the fats are readily absorbed by the liver and more quickly metabolized so you get faster fuel. These fats aren’t turned into fat. Learn more about MCTs here.
Lactose Intolerant? No Worries!
Because ghee has been cooked down from butter, it no longer contains the milk solids which cause your allergies. You can now indulge without guilt!

Nutritious As Well As Delicious
Contains oil soluble vitamins, A D and E.

Vitamin A:
Important for your eye development.
Creates skin, hair and mucous membranes and keeps everything in working order.
Strengthens your immune system.
Develops bones, teeth and epithelial cells.

Vitamin D:
Helps with calcium and phosphorous absorption.
Regulates calcium movement from bone to blood.
Helps prevent osteoporosis.

Vitamin E:
A potent antioxidant.
Protects the fats that outline ever cell in our body.
Protect fats from free radical damage before we eat them.

Ghee contains Omega 3 and Omega 9, nine phenolic anti-oxidants, as well as numerous other minerals.

Go Grass Fed

Grass-fed butter (which is turned into ghee) has been shown to contain K2 and CLA (Conjugated Linoleic Acid) that have anti-viral properties.

Recent research indicates that CLA may help prevent and even fight cancer cells and also help in the mitigation of type II diabetes. This isn’t found in normal butter, so go organic to get these benefits and more!

GHEE
Yield: Less than 1lb
INGREDIENTS

1 pound of organic, grass-fed unsalted butter

DIRECTIONS

Place the butter in a medium heavy-bottomed sauce pan and bring it to a soft boil from medium-high heat. Allow the butter to boil for 2-3 minutes then turn the heat down to medium.

Foam will form on the top and then disappear.

A second layer of foam will appear, this will be about 8-10 minutes into the process.

The butter will become a beautiful golden color, this is an indicator that the process is complete. Milk solids will brown and sink to the bottom of the pan, keep a close eye because it doesn’t take much for it to burn.

Allow it to cool for a bit and strain out the milk solids and keep the ghee in a metal or glass container.

I like my ghee a bit darker, it is a personal preference for a nice burnt butter flavor. That is why mine is a much deeper color, play with the timings until you find what you like.

Coconut Lace Cookies with Berries

Lace Cookies with BerriesThis cookie is so simple to make, it is so elegant and has a great crisp and light flavor. I have to say, it is pretty amazing.

Cookie Ingredients
1/2 cup sifted almond flour
1/2 cup coconut flour
1/4 cup unsweetened coconut flakes
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/4 teaspoon baking powder
Pinch of salt
1/4 cup coconut oil
2 tablespoons heavy cream
2 tablespoons butter, room temperature
1/2 cup equivalence of stevia
1 teaspoon vanilla extract
Cookie Directions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a bowl combine together the dry ingredients (almond flour, coconut flour, coconut flakes, cinnamon, nutmeg, baking powder and salt.) I like a smooth cookie so I will run the dry mixture through my food processor, you don’t have to do this.

In another bowl combine together the wet ingredients (coconut oil, cream, butter, stevia and vanilla. Mix with a hand-mixer until everything has been incorporated together.

Add the dry mixture in three installments and blend into the wet mixture.
Using a 3/4 teaspoon measuring spoon, drop the batter onto the baking sheet. Try to go for consistency in shape, do not overcrowd the sheets. There should only be 12 per sheet. Keep in mind that the batter will spread as it bakes making a thin cookie, so keep this in mind.
Bake for 8-10 minutes.Check frequently because they burn quickly!!!
Allow them to cool for 2-3 minutes so they harden enough so you can transfer them to a wire rack to finish cooling.
Dessert Ingredients
14 cookies
2 cups of mixed berries
1 cup whipped cream
Dessert Directions
This makes 4 desserts.Place a cookie on the bottom of the plate, cover with a little whip cream and place berries on top, continue this with 3 more layers.

Egg & Jam Cake

Egg & Jam CakeThis is a very basic egg cake with a delicious jam filling. My British friend first introduced me to this cake at a tea she hosted and every since then, I have been addicted!

Ingredients
1 cup butter
1 1/2 cups sugar
1/2 cup brown sugar
4 eggs, separated into whites and yolks
1 cup milk
1 tablespoon vanilla
1/2 teaspoon plus 1/8 teaspoon baking soda
1 1/4 teaspoons cream of tartar
3 cups flour
1/2 teaspoon salt
1 cup raspberry jam or any jam you prefer

Directions
Preheat the oven to 375 degrees F.

Grease two 9 inch cake pans and dust with flour.

Cream together the butter and sugar and whip until light and fluffy. Add in the egg yolks.

Combine together the vanilla and milk. In another bowl, sift together the dry ingredients. Add the wet and dry ingredients, alternating between the two and in between adding them, mix thoroughly so they are incorporated into the cream mixture.

Mix the batter to make sure they are incorporated.

With a hand mixer, beat the egg whites until stiff peaks appear. Fold the eggs into the batter. Divide the batter into the two cake pans. Bake for 20-25 minutes or until golden brown.

Place a cake upside down and smooth the jam over the cake and place the bottom of the second cake directly on top. Serve.

Indian Butter Cookies

When I was a little girl in India, my mother used to bring butter cookies to lunch and if I ate everything, I would get my cookies. This was the highlight of my day! Indian Butter Cookies

Ingredients
2 cups all purpose flour
1 cup sugar
2 sticks of butter, room temperature
1/2 teaspoon baking soda
Pinch of salt
Pinch of cardamom powder, if desired

Directions
Line the baking sheet with parchment.

Beat together the butter and sugar with an electric mixer until well combined. You want it to be white, fluffy and creamy.

Sift together the remaining ingredients.

Mix the dry ingredients into the butter mixture. Form into a ball, wrap with saran warp and refrigerate for an hour.

Preheat the oven to 325 Degrees F

Using a small ice cream scoop or two spoons, take the dough and shape into small balls, flatten with your hands and place on the baking sheet. You can also roll the dough out and use cookie cutters. I prefer to do this.

Bake for about 15-18 minutes or until the edges turn a beautiful golden brown.

Cool on cooling racks and transfer to an airtight container.