Pasta with Red Peppers, Roma Tomatoes, Spinach, and Olives
4 Tbsp Spring Sunrise Organic Ghee
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 and fry in generous amount of ghee until golden brown. An unbelieveable treat! Works great for french fries, too. When finished, strain the ghee and keep to use for another batch.
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, cayenne pepper flakes, 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.
Heat 2-3 tbsp ghee and shake pan to allow it to heat uniformly. When ghee is melted, add 1/2 cup popcorn. Continue to shake and allow steam to escape while popping. Drizzle either with pure ghee or mixture of 1 tbsp ghee and 1 tbsp butter. Salt to taste.
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Please email us your recipes using ghee and we will post them here!