Recipe tomorrow… Stay tuned. Now I’m going to eat them all lol
Today I’ll tell what is ghee all about.
No it is not the name of the new Ikea chair, it is actually clarified butter. Simply butter with the milk proteins, sugars and water removed.
When I first started reading about the Paleo Diet, in one of the chapters, Mark Sisson talked about ghee. I had no idea at that time what that was. You can choose to buy butter already clarified at your local Indian food store or online but it’s also very easy to make at home.
- Using a medium saucepan, heat butter on medium heat. It’s important that you use unsalted butter.
- Allow butter to melt and bring to a boil without stirring. You will notice that the oil will separate itself. The top will begin to froth; remove froth.
- Allow the oil to become clear. Once clear, remove from heat and allow to cool for 15 minutes.
- After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.
- Put lid on container and store on shelf.
Do you want to know more about it? I took the liberty to past some information which I think is interesting (source wikipedia).
Ghee is widely used in Indian cuisine. In many parts of India and Pakistan, especially in Punjab, Haryana, Gujarat, Maharashtra, Bengal, Orissa and many other states, rice is traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north India, people dab roti with ghee. In the Bengal (both West Bengal and Bangladesh) and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with lentils cooked in curry made from yoghurt, cumin seeds, curry leaves, ghee, cornflour, turmeric, garlic and salt. Ghee is also used to prepare kadhi and used in Indian sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving. Ghee is an important part of Punjabi cuisine and traditionally, the parathas, daals and curries in Punjab often use ghee instead of oil, to make it rich in taste. Different types of ghees are used in different types of cooking recipes, as for example, ghee made from cow’s milk (Bengali: গাওয়া ঘী gaoa ghi) is traditionally served with rice or roti or just a generous sprinkle over the top of a curry or daal(lentils) but for cooking purposes, ghee made from buffalo’s milk is used generally.
Ghee is ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.
Ayurveda considers ghee to be sāttvik or sattva-guṇi (in the “mode of goodness”), when used as food. Ghee is the main ingredient in some of the ayurvedic medicines. Ghee is included under catuh mahā sneha (the four main oils: ghṛta, taila, vasā and majjā) along with sesame oil, muscle fat and bone marrow. Ghee is the drug of choice for the diseases caused by Pitta Dosha. There are many Ayurvedic formulations containing ghee, for example, Brāhmi ghṛta, Indukānta ghṛta, Phala ghṛta, etc. Though there are 8 types of ghee mentioned in Ayurvedic classics, ghee made of human breast milk and cow’s ghee are claimed to be excellent among them. Further, cow’s ghee has medhya (intellect promoting) and rasāyana (vitalizing) properties. In Sri Lankan indigenous medical traditions (Deshīya Cikitsā), ghee is included in pas tel (five oils: ghee, margosa oil, sesame oil, castor oil and butter tree oil).
Like any clarified butter, ghee is composed almost entirely of fat; the nutrition facts label found on bottled cow’s ghee produced in the USA indicates 8 mg of cholesterol per teaspoon.
Studies on rats have shown that ghee helps to reduce serum cholesterol slightly but not significantly. Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids. Furthermore, ghee stimulates the secretion of gastric acid, thus aiding in the digestive process. As such ghee is used to treat constipation and ulcers in Ayurveda.
Indian restaurants and some households may use partially hydrogenated vegetable oil (also known as vanaspati, dalda, or “vegetable ghee”) in place of ghee because of its lower cost. This vegetable ghee may contain trans fat. Trans fats have been shown to increase the risk of coronary heart disease. The term shuddh ghee, however, is not used in many regions as partially hydrogenated oils are marketed as pure ghee in some areas. In India, the sale of fake ghee is stopped by law enforcement agencies whenever a complaint is made. Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from vegetable ghee.
Hope you try it. I sure love it.
Just the other day I came across with a recipe with one of my all time favourite foods: Bacon. I just had to try it!
You can find the original recipe here in which I made some changes.
- 13+/- strips of bacon
- 600 g of turkey meat
- 1 tsp mustard seeds
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper seeds
- 1 small onion, chopped
- 6 jalapeno, chopped
- fresh parsley, chopped
- 200 g of brie cheese crumbles
- bacon crumbles, just enough to add some taste
- Dice all the stuffer ingredients in the food processor (it couldn’t get easier than this).
- Make the Bacon Weave.
- Roll out the turkey meat into a rectangle that’s just smaller than the bacon weave. I used an non adherent paper for this and the following steps.
- Spread your stuffer ingredients over the bottom 2/3 of the rolled out turkey meat, leaving a little room around the edges.
- Start rolling the meat so that it involves the stuffer ingredients until it has the form of a loaf .
- Carefully place the roll on the weave, about a strip in from one end.
- Slowly allow the weave and meat to roll.
- Cook at 250º for approx 2 hours, or until meat starts to cook. Allow the bacon to crisp.
Hope you like my new experiment.
We surely loved it.
Kiss kiss bye bye
Normally, I hate V-Day. Overrrrrrrrated.
But, this year, my ManBacon introduced me to bacon roses, which is prolly the sweetest thing a significant other can do.
Bacon roses: the true gesture of romance on Valentine’s Day
I am fairly certain I could eat only chocolate bacon roses for the rest of my life. Helloooo delicious meal-on-a-fake-stem. If V-day is an excuse to eat bacon roses, I’m all in.
You should make them. For Valentine’s Day. Or any day. Even if you’re single. Seriously.
(The 4-Hour Chef has a similar recipe. Sans chocolate.)
How to Make Chocolate Bacon Roses
yield 6 roses
Go to the Dollar Store (what can I say, I’m a cheap date). Get the following:
- disposable aluminium foil muffin tin for 6+ muffins (see pic below)
- fake flower bunch with 6+ stems. You want to be able to pop off the petal head and still have smthg on…
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You should make my Chocolate Bacon Roses for Valentine’s Day.
Seriously. Even if you’re single.
1 Dozen Roses from Pro-flowers.com — $60
Box of Chocolates — $5
Restaurant Dinner — $50
Saying “I Love You” with Chocolate Bacon Roses … Priceless
If you still need more reasons to make these…
10 Reasons Chocolate Bacon Roses are Better than Real Roses
- You’ve got the meal, the dessert, the flowers, and the gift — all covered at once.
- If you’re single, you can make them for yourself and eat them right away so there won’t be any evidence.
- Wayyy less cash.
- Men, women, and hobbits all like them.
- Extra points for creativity.
- The gifter gets to eat them, too.
- Easy to make (but look like they took effort)
- They taste wayyy better than real roses.
- They smell up the house real nice.
- Everything but the actual roses can be reused next year…
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- 1 large banana, very ripe with black spots on skin
- 1 whole egg
- ⅛ teaspoon baking soda
- *optional: 1 tablespoon almond butter (I didn’t add any because I forgot :P)
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- In a small bowl, mash the banana until it resembles a puree, then mix in the egg, baking soda, and nut butter, until well incorporated.
- Using a spoon, drop the batter onto the lined baking sheet into 4 evenly sized pancakes. (I used about 2 spoonfuls per pancake)
- Bake for 12-15 minutes at 400F, or until golden brown. The parchment paper prevents sticking, without the need for any added butter or oil!
- Serve warm, with or without syrup, and enjoy!
Well I tried to this as described but didn’t end well, so I tried it in a shape of cupcakes and they turned out awesome…. truly awesome. I definitely going to try it again soon!