Mexican Rice - Restaurant Style
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When I lived in Omaha I used to go to the South side all the time to a tiny little tienda that was well known for their beans, salsa, and their rice! Now that we've moved to Chicago I find myself missing home; tonight was one of those nights. So I decided to suck it up and make some Mexican rice! It tasted just like the one from the store and it just warmed my soul. I hope you enjoy!
Recipe type: Mexican
Serves: 4 servings
  • 1 cup of long grain rice
  • 2½ tablespoons lard, or a neutral flavored oil
  • 2 cups chicken stock, unsalted (water is okay too!)
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder, or to taste
  • ½ teaspoon cumin, or to taste
  • ½ a large white onion, finely chopped
  • 150g frozen mixed peas and carrots (I used pictsweet brand)
  • salt to taste
  1. In a large pot with a tight fitting lid, add your lard/oil and get it heating over medium-high heat. Rinse your rice under warm water VERY well until the water runs clear. Shake off all extra water.
  2. When the oil is hot, but not smoking, carefully add in your rice and stir to coat with oil. Continue to stir the rice every so often until the rice goes from clear to milky in color. Do NOT let the rice burn it will be become very bitter.
  3. Add in your onion and stir well. Cook until the rice just starts to brown. Add your carrots and peas, then add in your tomato paste. Thoroughly mix in the tomato paste so there are no clumps.
  4. Once you remove the lumps add in your chicken stock (or water) in two portions to ensure your tomato paste mixes properly.
  5. Add in your garlic powder, cumin, and salt. Put the top on and boil on medium-high for 5 minutes.
  6. After 5 minutes remove the cover, stir thoroughly, and replace the cover. Turn down heat to a simmer and cook for 25 minutes minimum.DO NOT REMOVE THE LID. It's tempting to stir and oogle over your delicious rice, but you must resist temptation.
  7. After 25 minutes test the rice, adjust the salt, and if need be continue to cook until the rice is done. This rice is more on the dry side, so don't be alarmed. Once finished turn off the heat, stir well, and let sit 5 minutes before serving.
To reheat rice add into preheated pan on medium-high and mix for 2 minutes. Then add a spoon or two of water and cover. Cook for 2 more minutes and mix. Rice should be soft like when it was fresh!

If making vegan/vegetarian I recommend refined coconut oil for best results.
Nutrition Information
Serving size: ½ cup (1/4th recipe) Calories: 277 Fat: 8 Saturated fat: 6 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 45 Sugar: 5 Sodium: 192 Fiber: 2 Protein: 6 Cholesterol: 0

Greek Restaurant Inspired Beef Stew
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I fell in love with the beef stew at a local place called King Kong. After many attempts, I've come up with this recipe, and I think it's as good or better!
Serves: 8 servings
  • 2½ pounds cut up gold potatoes
  • 1 kg (about 2 pounds) beef chuck, cut into ½ inch pieces trimmed of the fat
  • 1 15 ounce can north beans, rinsed and drained well
  • 1 medium onion, diced
  • 1 6 ounce can tomato paste
  • approx 3 liters (quarts) water, or more, see recipe
  • 1 tablespoon Ghee (see note)
  • ½ teaspoon salt, as needed, optional
  • 4.00 cup drained, Green Beans, Fresh Cut Rinsed and Drained
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 teaspoon black pepper, or to taste
  1. Prepare all your ingredients ahead of time. Finally dice your onions, cut your potatoes into ½ inch cubes and soak in water til using (this helps prevent oxidization), cut your beef into ½ inch pieces, rinse your beans well, drain your green beans, and mix your tomato paste with all your seasonings. This helps prevent clumps of seasoning in your stew.
  2. With your pot over medium-high, saute your onions til it softens and just starts to brown, this should take about 3-5 minutes. Then add your beef and stir it around. If you want you can brown your beef, but it isn't required. Add enough water to cover your beef by a few centimeters, or about an inch. Add salt now if desired.
  3. Cover, reduce the heat, and boil until the meat is tender. Anywhere between 30-60 minutes. Check on it every so often and add a bit more water if needed so it doesn't boil dry. After meat is tender add your potatoes and enough water to color by a few centimeters or an inch. Boil the potatoes until fork tender, about 15-20 minutes.
  4. At this point add the rest of your ingredients, making sure to dissolve all the tomato paste and seasoning. If you want to, boil your soup down more until it thickens like mine. Adjust the salt and pepper and you're done! This soup only gets better in the fridge the next day and is excellent over toast, cornbread, or plain ole rice. Delicious and a sure fire recipe!
Any type of onion or any type of potato can be used, I just prefer sweet onions and yukon gold potatoes.
If you don't have ghee you can use olive oil or use ½ tablespoon oil and ½ tablespoon butter for the same rich taste
Nutrition Information
Serving size: 2 cups Calories: 397 Fat: 7 Saturated fat: 3 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 45 Sugar: 5 Sodium: 646 Fiber: 8 Protein: 36 Cholesterol: 55

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Stop spending a fortune buying ghee from the store when it can be made at home in less than 30 minutes for a whole lot less!
Serves: 2 cups
  • 1 pound butter
  • 1 tablespoon water
  1. Unwrap your butter and cut into smaller sized pieces, you don't have to do this, but it'll make the process a little faster. Add your pieces into a stainless steel pot and put on the stove over medium.
  2. Using a metal spoon (note not plastic!), stir your butter until it is melted. Once it melted and there are bubble starting to come up, turn your heat down to low. If the bubbles are too big, you will need to turn it down further, until they are similar to the video.
  3. Set your timer for 20 minutes and walk away... yes walk away. We don't need to skim the milk solids off (although you could). As long as you use a large enough pot on a low heat so you won't boil it over, you don't need to watch it.
  4. After 20 minutes, if the milk solids seem nicely separated go ahead and add about 1 tablespoon of water to this mixture and stir. Don't be concerned when it starts to make loud popping sounds, this is normal. Cook for another 2-5 minutes to ensure the water is all boiled off. If you like a more nutty roasted flavor in your ghee, continue to cook 5-15 more minutes keeping close eye on it. Ghee will go from perfect to burned in a matter of seconds once it hits a certain point.
  5. Let your ghee cool off for 5-10 minutes to make it safer to strain. Strain through a fine mesh strainer, paper towel, cheesecloth, or anything you have that will catch the milk solids. I suggest you use a glass container with a tight fitting lid. DO NOT USE PLASTIC. Plastic will leech out a nasty flavor over time into your ghee, plus you could melt it... never a good idea.
  6. Congratulations! You made ghee and saved yourself a lot of money over buying it!
Contrary to what some people say, you CAN use salted butter. I use salted Kerrygold butter and it gives the final product a slightly salty flavor and a grainy texture.

Ghee is shelf stable so you don't have to put it in the fridge. You can if you want, but there is no point. It should last anywhere between 3 months and 1 years in an air-tight container, but try to use it as soon as possible for best flavor.

The quality of butter you use GREATLY effects the end result. Normal cheap store bought butter which looks almost white, has no real flavor and you'll notice it's probably a lot more water. Try to find a grassfed butter for this application.
Nutrition Information
Serving size: 1 teaspoon Calories: 45 Fat: 5 Saturated fat: 3 Sugar: 0 Sodium: 0 Cholesterol: 10