I Heart Mondays & Vegetable Stock Recipe

So today’s prompt for Blog-A-Prompt is “MONDAY” and while most people are cribbing that they don’t like Mondays, I am gonna come here and admit that I Love Mondays, I heart Mondays infact that’s how it is from sometime in my house. Ask why? Because Mondays are the new Sunday here, since I started running Sin-A-Mon as business, my off day has moved from Sunday to Monday (I still try and take two Sundays off a month) and hence both O and me look forward to the Mondays.

Monday is also a day when O and me, spend time in the kitchen together. Since he loves to cook/bake, we make sure that every Monday we do some cooking together. It could be as routine as making dal chawal but together or whipping up something new and interesting. Here are somethings we made on Mondays in the past few months, some recipes are already there on the blog. Some coming up soon

Recipe Here

Recipe Here

Recipe here

Recipe here

So gotta love Mondays like these isn’t it?

Monday is also a day when I make my weekly vegetable and chicken stock to be used through the week. Through the week I collect good peels of all vegetables and keep freezing them in a box and then on Monday I take them out, thaw them add some more veggies and make my own vegetable stock. The peels too have a lot of strength and flavour in them, try it and you will be cursing yourself why were you throwing the peels all this while

Vegetable Stock

• 8 cups of water
• 2 bay leaves
• 1/2 teaspoon each of 3 or 4 herbs of choice (I use whatever is handy, coriander, mint, basil)
• 1/2 teaspoon salt
• 2-3 black peppercons
• 1-2 cloves
• 6-8 garlic cloves
• 6 cups assorted vegetable peels
• 2 cups assorted vegetable chopped

• Bring the water to a boil in the pressure cooker while you trim and cut the vegetables. Add all the ingredients to the pot. Lock the lid in place and bring to high pressure over high heat. Lower the heat cook for 10 minutes. Allow the pressure to come down.
• Let the stock cool slightly. Strain the stock and store in the fridge for 3 days. Use in curries, soups and even dals