Recipe: Ghee (Clarified Butter)

I use so much ghee in my cooking, it's not even funny.  Then again, I'm Vata-Pitta, so it's great for my dosha type.  For years I've bought ghee, but that was out of convenience.  It's super easy to make!

Ghee is an amazing substance, and aside from the Ayurvedic reasons, it kicks up the level of taste like nobody's business.  Since I tend to cook high-heat recipes (i.e., Chinese stir-fry), I need a fat that will not burn or smoke, and ghee is great for that.  Between ghee and coconut oil as kitchen staples, I'm set.

Ingredients:
1lb unsalted butter (you can up the quantity, say, 2-10lbs!  I used 1lb here as a test run).

Instructions:

Heat butter in a large, heavy saucepan over medium heat until it comes to a boil.

When the surface of the butter is covered with a white foam, reduce heat to as low as possible and simmer uncovered.

From time to time, removed the solids that accumulate on the surface.  Make sure the ghee does not burn!  If ghee is cooked over too high a heat or cooked too long, it will darken and give off a pungent odor.

The finished ghee should be golden-colored and clear enough to see through to the bottom of the saucepan.  Carefully ladle the ghee into a can or crock and allow it to cool uncovered at room temperature.

The milk solids skimmed off the surface and the solids remaining in the bottom of the pan can be mixed into cooked vegetables, soups, and grains (anywhere you use butter really!).

Ghee properly prepared and stored in closed containers in a cool dry place will keep for months.

My 1lb of butter yielded 10oz ghee perfectly!













        

Recipe: Red Lentil Dal

Dal remains one of my favorite comfort foods.  Whether it's for feeding yourself, or a large party of people, dal is nutritious, and tastes superb, especially over rice, with a fat lump of butter mixed in.

Ingredients:
1 cup red lentils (mung beans are OK too)
1/2 large onion, diced
2 Tsp ginger, minced fine
3 large cloves garlic, minced fine
1 dry red chili
1 tsp cumin seeds
1 tsp mustard seeds
3/4 tsp chili powder (or to taste)
3/4 cumin
1 tsp salt
1 cup vegetable stock
2 cups water
Toppings: butter, chopped cilantro.

Instructions:

Wash and soak the lentils for 2 hours (they will expand).  Discard the soaked water.

Heat 3 Tsp oil (I prefer coconut oil), and when hot, add onions, ginger, and garlic -- stir quickly so as to cook but not burn.  Lower heat, and stir occasionally, letting onions cook.

Add cumin seeds, mustard seeds (watch out, they will sputter), cumin, chili powder, and salt: stir quickly and let the spices release flavor.  Mix into a slight paste.

Add lentils, and mix thoroughly.

Add stock, and water.  Stir and cover with lid.  Cook for 20 minutes or until lentils are tender, stirring occasionally.

Goes well with rice, or bread.  For extra taste sensation, add a generous pat of butter and chopped cilantro.

Serves 4.










  

Doula Diary #2

Continuing from my initial doula-related post, here's some more popular questions we get asked...

Pertaining to hospital births:

An Explanation About Hospital Interventions:

Why a Laboring Woman Appreciates Physical Support:

If you know of a pregnant couple interested in having a birth doula by their side, please feel free to contact us at (323) 545-3868.

Recipe: Kale and Potato Soup

Kale is one of my favorite veggies, and I've given out this recipe more times than I can remember.  Really good by itself, and when I want added nourishment, I spoon it over brown rice.  If I want to be extra special with my bad self, I top that with a fried egg!

Ingredients:
1 bunch kale
3Tsp virgin olive oil
1 medium red or yellow onion, diced into 1/2" squares
6 cloves garlic, peeled and sliced
1 small dried red chili, seed and chopped or 1/2 tsp chili flakes
1 bay leaf
1 tsp salt
4 medium red potatoes
1 cup vegetable soup stock
4 cups water
freshly ground pepper to taste

Instructions:

Tear kale leaves off stems into ~2" squares, wash well, and set aside.

Heat olive oil in soup pot.  Add onion, garlic, chili, bay leaf, and salt.   Cook on medium high for 3-4 minutes, until onions are done.  Stir frequently. 

 Add potatoes, plus soup stock.  Stir together, cover, and cook slowly for 5 minutes.














Add kale, cover and steam until wilted.  Stir occasionally.  Add the water, bring to boil, simmer sloly, covered until potatoes are quite soft, ~30-40 minutes.











Use wooden back of spoon to break up potatoes by pressing them against the sides of the pot, or puree a cup or two of soup in a blender and return to pot.

Taste soup for salt and add a generous grinding of fresh black pepper.  If possible, let soup sit for 1 hour or so before serving to allow flavors to develop.

Serves 4-6.