Wednesday, January 21, 2015

Glee over Ghee

Alive and wiggling...

Some sort of mysterious bug knocked me off my feet, so not much happening here at all. I struggle to cook,do housework, and take care of my puppy, but it leaves me completely drained.

Sleep is good, so I am resting up lots praying this malady will just go away. I am doing lots of meditation which usually helps medical nightmares, but like the old adage, the impossible happens immediately, miracles take a little longer.

I did make a fast fun recipe of boiled bow tie pasta tossed with plain yogurt, Parmesan cheese, chopped garlic, sliced scallions and a smidgen of ghee. Oh my gosh was the final dish ever delicious. The plain yogurt made it surprisingly creamy like heavy duty Alfredo sauce but without the high fat cream.

If you've never cooked with Ghee then you are missing out on life. For my taste buds, a tiny teaspoon of Ghee tastes like a cup of butter! So use it sparingly and savor the awesome flavor.

Grassfed Organic Ghee 7.8 Oz - Pure Indian Foods(R) Brand
Grassfed Organic Ghee 7.8 Oz - Pure Indian Foods(R) Brand


Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for up to a year. Organic Ghee is rich in nutrients, including healthy fat soluble vitamins which aid in the absorption of nutrients in the foods. 

Ghee contains naturally occurring CLA, Vitamins A, D & K. Per Ayurveda, cow ghee is one of the most sacred foods. During the clarification process, milk solids are removed, leaving the healthy butter fats behind. Small, trace amounts of casein and lactose can possibly remain in the ghee, but unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not. Ghee does not contain milk solids, which gives it a very high smoke point (~485 °F). Because it is very stable at high heat, it is considered one of the best oils for baking, sautéing and deep fat frying. 

When you sauté or fry with butter, milk solids can burn causing an unpleasant odor, appearance and taste. Also, there is no hissing, popping or splattering when you use ghee. It also has a sweet aroma and actually becomes richer in flavor as well. Ghee does not contain harmful trans-fats which can cause heart disease and many other serious health problems. Well-prepared ghee is very shelf-stable because it has low moisture content. Keep in an airtight container at room temperature for 2-3 months. In the refrigerator, it can last up to a year.

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1 comment:

  1. After having enjoyed the contents of two jars just like the ones in your photograph, I found that making my own was absolute child's play and about 25% of the cost. One pound of Challenge unsalted butter makes not quite two jars that size, and, as you point out, lasts for a long time. I keep the jar not in use in the freezer, and then in the refrigerator while it is being used. Check for sales on butter around "baking"-type holidays. Next up: around Easter - or maybe Valentine's Day.

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