Vegetable stock is so easy to make at home! It is a wonderful addition to soups and dals and is so healthy too!
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 and I heart Mondays! In fact that’s how it has been for sometime in my house. Ask why? Because Mondays are the new Sunday here. Ever since I started running Sin-A-Mon as a 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 I look forward to the Mondays. And Monday mean making vegetable stock at home 🙂
Monday is a day when O and I 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 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
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. 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!
I Heart Mondays & Vegetable Stock Recipe
Ingredients
- 8 cups water
- 2 bay leaves
- 1/2 teaspoon salt
- 1 - 2 cloves
- 6 - 8 cloves garlic
- vegetable peels and mixed vegetables
Instructions
- 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!
Very inspirational Monday post 🙂 Good to know there are people in the “Love Monday” Brigade 😉
Love the idea about using peels to make stock.. Mom is gonna go bonkers with it.
ooh the garlic bread and pudding look so soo good.
Great idea, although can u mention few of the vegetables and peels normally used, like does cucumber, beetroot, carrot count?