The Healthy Monday

The Healthy Monday This page was created to inspire the community to live a happy and healthy life! We will be posting food ingredients every day.

mushroom masalaIngredients- 1 sprig curry leaves or bay leaf- ½ cup capsicums- ¼ tsp cumin seeds or small cinnamon, 2 ca...
09/30/2021

mushroom masala
Ingredients
- 1 sprig curry leaves or bay leaf
- ½ cup capsicums
- ¼ tsp cumin seeds or small cinnamon, 2 cardamom
- 1 tbsp. Desiccated coconut
- 1 tsp. ginger garlic paste
- 1 tsp kasuri methi
- 2 tbsp. Oil
- ¾ cup of onions
- ¾ tsp red chili powder
- 2 tbsp. roasted Peanuts
- Salt to taste
- 1 tbsp. roasted Sesame seeds
- ½ cup of chopped tomatoes
- Pinch of turmeric
- 1 ½ cups sliced white button mushrooms
- ½ to ¾ tsp garam masala

Preparation
Recipe at my blog

Source: spoonacular

mushroom curryIngredients- 1 green chili slit- ½ tsp cumin- 1 to 2 sprigs curry leaves- 1 tsp ginger garlic paste- ¼ cup...
09/30/2021

mushroom curry
Ingredients
- 1 green chili slit
- ½ tsp cumin
- 1 to 2 sprigs curry leaves
- 1 tsp ginger garlic paste
- ¼ cup green peas or cashews
- 1 tsp garam masala or meat masala
- 1 ¼ cup sliced mushrooms
- ¼ tsp mustard
- 2 to 3 tbsps. Oil
- ¾ cup finely chopped onions or paste
- ¾ tsp red chili powder
- Salt to taste
- 1 tomato chopped finely
- Pinch of turmeric

Preparation
REcipe at my blog

Source: spoonacular

Mushroom Tofu StewIngredients- 1 bot beer- 6 cups Strong mushroom broth, up to 8- 2 cups Sliced carrots- 1 small pkt Fir...
09/30/2021

Mushroom Tofu Stew
Ingredients
- 1 bot beer
- 6 cups Strong mushroom broth, up to 8
- 2 cups Sliced carrots
- 1 small pkt Firm/extra firm tofu, (not silken) cut into cubes ½" square
- 2 Cloves crushed garlic
- 1/2 pound Mushrooms sliced
- 1 large Onion diced

Preparation
I just made this up the other day and it was pretty good. The real key is to use a very strong mushroom broth (either make your own or use twice the amount called for with the instant), and to brown all the ingredients first.In a large stewpot on med-hi heat, saute onions in beer until very brown and beginning to stick to pot bottom

Add just enough mushroom broth to loosen the onions on the bottom of the pan and continue browning. Keep up this process until onions are very dark brown.At the same time, in a large skillet, pour 1/4 cup mushroom broth and add cubed tofu. Brown on all sides as much as possible on med-hi, adding broth when tofu starts to stick, loosening the tofu cubes and cooking until they start to stick again.

When tofu cubes are browned well, add to onions and add rest of mushroom broth. If more liquid is needed, add water to cover stew if more liquid is needed.In same skillet, using water, use same process on carrots and mushrooms, browning and loosening with water and then add to the stew mixture.

Finally, add crushed garlic, cover and simmer until full flavor has developed.This process of browning really increases the flavor of all the contents including the tofu. Don't be afraid to make plenty, as this disappeared fast and there were not enough leftovers for my taste!

Source: Foodista

Ginger Sesame DressingIngredients- 2 teaspoons Fresh ginger, grated- 2 Cloves garlic, coarsely chopped- 3 tablespoons Ri...
09/29/2021

Ginger Sesame Dressing
Ingredients
- 2 teaspoons Fresh ginger, grated
- 2 Cloves garlic, coarsely chopped
- 3 tablespoons Rice wine vinegar
- 1 teaspoon Sesame oil
- 2 tablespoons Soy sauce
- 3 tablespoons Tahini
- 2 tablespoons Vegetable oil

Preparation
Process garlic,ginger, rice wine vinegar, soy sauce and sesame oil in a food processor until well combined.

Add tahini pulse until dressing appears thick. At this point, I add oil in a thin stream until dressing is emulsified. You can add water, a tablespoon at a time if the dressing is too thick.NOTES : Best served over raw spinach as a salad-but I have used on cooked asparagus as well.

Source: Foodista

Carrot and Coriander SoupIngredients- 6 Carrots-peeled and cubed- 1 medium Onion-chopped- Olive oil or butter- 1tbsp- Gr...
09/29/2021

Carrot and Coriander Soup
Ingredients
- 6 Carrots-peeled and cubed
- 1 medium Onion-chopped
- Olive oil or butter- 1tbsp
- Ground Coriander-1 tsp
- Orange Juice- 1/4 cup
- Water -3 cups
- Salt-to taste
- Pepper-1/2 tsp
- Fresh Coriander-for garnish

Preparation
In a deep pot, heat oil or butter and add the chopped onions until soft.Now add the carrots and saute for a few minutes.

Add the water, salt and pepper .Cover and cook until the carrots are done.Now add the orange juice and the coriander powder.

Let it cook for 2 more minutes.Puree the soup in a blender and garnish with fresh coriander.

Serve hot!

Source: Foodista

Broccoli Stir-FryIngredients- 1 tablespoon apple juice or sherry- 1 pound broccoli florets- 2 teaspoons canola oil- 2 ca...
09/29/2021

Broccoli Stir-Fry
Ingredients
- 1 tablespoon apple juice or sherry
- 1 pound broccoli florets
- 2 teaspoons canola oil
- 2 carrots cut into matchsticks
- 1 pound finely-chopped mixed vegetables
- 1 piece fresh ginger - (1 ½") very thinly sliced
- 2 garlic cloves thinly sliced
- 2 tablespoons light or dark soy sauce
- 2 teaspoons cornstarch or potato starch
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 6 shallots or 1 onion thinly sliced
- 2 teaspoons sugar or honey

Preparation
Combine the soy sauce, cornstarch, sugar, juice, and vinegar in a measuring cup and mix until smooth.

Add enough water to make 1 cup, stir, and set aside.In a large skillet or wok, heat the canola oil until sizzling hot.

Add the shallots and garlic and stir-fry for 3 to 4 minutes.

Add the ginger, carrots, and broccoli. Then add the mixed vegetables, ensuring that leafy vegetables, such as bok choy, napa, or bean sprouts, are added last. Stir-fly for 4 to 5 minutes. If the mixture looks too dry, cover and reduce the heat for 1 to 2 minutes.

Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds.

Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once.This recipe yields 8 servings.Comments: Bright-green and orange vegetables are nutritious, but avoid preparing them too far in advance or overcooking.

Source: Foodista

Potato Soup With Peppers and OlivesIngredients- 4 potatoes (about 300- 350 g), peeled, cut into small pieces- 2 cloves g...
09/29/2021

Potato Soup With Peppers and Olives
Ingredients
- 4 potatoes (about 300- 350 g), peeled, cut into small pieces
- 2 cloves garlic, chopped
- Olive oil
- 2 tablespoons roasted and marinated red peppers or 3- 4 marinated peppers sauce
- 12 blacks olives, pitted
- Dried oregano
- Salt and pepper

Preparation
In a saucepan, fry garlic in olive oil until tender.

Add potatoes, oregano and a pinch of salt.

Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR

To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX.

Puree potatoes, peppers or pepper sauce and 4 olives in a blender.

Add water if too thick, season with pepper and salt.

Serve warm or hot, decorated with remaining olives.

Source: Foodista

Watermelon Salad with Feta, Walnut & Nigella SeedsIngredients- 1 cup walnut halves- 1 5 lb watermelon- 7 oz feta cheese-...
09/28/2021

Watermelon Salad with Feta, Walnut & Nigella Seeds
Ingredients
- 1 cup walnut halves
- 1 5 lb watermelon
- 7 oz feta cheese
- A few sprigs mint
- 1 tsp nigella seeds

Preparation
Soak walnuts in hot water for five minutes in a bowl. Rinse and cover with cold water and a pinch of salt.

Let stand for a few minutes (it can soak for as long as half a day and will get even better with longer soaking). Rinse and drain.

Cut your watermelon into cubes or use a spoon to scoop out the red flesh and put in a bowl.Cube or crumble the cheese over the watermelon.

Add the walnut pieces and garnish with mint leaves.Put your nigella seeds in a small pan and toast briefly on medium heat until fragrant.

Sprinkle seeds on the salad and enjoy!

Source: Foodista

Watermelon Leaf Lettuce Salad With Light FetaIngredients- 250 grams Watermelon, cubed- 12 Grape tomatoes, halved- head L...
09/28/2021

Watermelon Leaf Lettuce Salad With Light Feta
Ingredients
- 250 grams Watermelon, cubed
- 12 Grape tomatoes, halved
- head Loose leaf or curly lettuce, rinsed and drained
- 50 grams Salakis light feta cheese, crumbled
- 3 Fresh cherries
- Balsamic Vinaigrette
- 1 tablespoon Balsamic bianco
- 3 tablespoons Olive oil
- 1 teaspoon Clear honey
- Salt and freshly ground black pepper

Preparation
Cut the watermelon flesh into bite sized pieces. Slice the grape tomatoes into halves. Rinse the leaf or curly lettuce with cold water, and pat them dry with a towel.

Divide the leaf lettuce in 2-3 serving plates or bowls, top with watermelon, grape tomato halves and crumbled feta.

Finally place all the dressing ingredients together in a jar with a tight fitting lid and shake well.

Drizzle the dressing over the salad.

Garnish with a cherry if desired and serve.

Source: Foodista

Chicken BurritosIngredients- 3 ripe avocadoes- 600 grams chicken thigh meat- 1 bunch of cilantro (coriander)- 4 flour to...
09/28/2021

Chicken Burritos
Ingredients
- 3 ripe avocadoes
- 600 grams chicken thigh meat
- 1 bunch of cilantro (coriander)
- 4 flour tortillas
- 1 Juice from lemon
- 1 large onion, chopped
- 1 teaspoon pepper, or to taste
- 2 teaspoons Salt, or to taste
- 4 large tomatoes

Preparation
Cut the chicken thighs into one inch sized pieces.

Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.Slice the top of the tomatoes off.Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.Chop the tomatoes up into small bits.Chop the onions into small bits.

Place the onions and tomatoes in a large bowl.Chop up a bunch of cilantro. Use as much or as little as you like.

Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.

Cut a slit round an avocado, against its seed.Holding each side of the cut avocado, twist the avocado open to reveal the seed.

Remove the seed and scoop out the flesh.

Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.

Add the tomatoes mixture to the avocados.

Combine well.Squeeze in juice from one lemon.

Add a generous portion of salt to taste. About 1 to 2 teaspoons.At this point, youll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.Now cook the chicken.

Heat a pan with a few tablespoons of cooking oil till its very hot. It has to be very hot or the chicken wont brown.

Add the chicken to the pan. Be careful! Itll sizzle and splatter.Turn the pieces over to brown the other side after a few minutes.When the chicken are browned, remove them from the pan and set aside at a warm place.Using a clean, dry pan, toast the tortillas one at a time on each side.They are ready to be used when they are soft and warm.

Add a serving of the guacamole mixture.

Add a serving of the chicken.Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.

Roll over once. Fold in the sides, and roll over again till its fully wrapped.

Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.

Source: Foodista

Chicken In A PotIngredients- 1 4 ½ to 5 pounds Whole chicken (Organic, preferred)- 2 teaspoons of Kosher salt or 1 teasp...
09/28/2021

Chicken In A Pot
Ingredients
- 1 4 ½ to 5 pounds Whole chicken (Organic, preferred)
- 2 teaspoons of Kosher salt or 1 teaspoon of table salt. Kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon of olive oil
- 1 about ½ cup small onion, chopped
- 1 about ¼ cup small stalk celery, chopped
- 6 mediums garlic cloves, peeled and trimmed
- 5 smalls bay leaves
- 4 sprigs thyme or rosemary (optional)
- 1/2 lemon juice

Preparation
Adjust oven rack to lowest position and pre- heat oven to 250 degrees

Rinse chicken under cold water and pat dry. Season well with salt and pepper on each side

Heat olive oil in large Dutch Oven (9 quarts), over medium heat. Do not allow oil to smoke

Place chicken breast side down. Cook until breast is lightly browned, about 5 minutes

Using a wooden spoon inserted into cavity of the bird and flip chicken breast side up, add remaining ingredients except lemon juice, and cook about 6 to 8 minutes

Remove from heat.

Place a large aluminum sheet over the pot, place the lid on top. This is to ensure a tight seal, so that no vapors escape during the cooking process

Transfer the Dutch Oven in your pre heated oven. Cook approximately 1:30 minutes

Removed pot from the oven and check the chicken internal temperature (must be at least 160 degrees)

Remove chicken and place onto a carving board, tent with foil and allow to rest about 20 minutes

Strain chicken juices from the pot through a fine mesh.

Place the juices into a fat separator

Pour the juices into a saucepan (discard any of the fat left in the separator), add lemon juice and any juices from the carving board. Cook approximately 5 minutes and serve!

Source: Foodista

Broccoli and Creamy CheeseIngredients- 200 grams broccoli and/or cauliflower- 1 tablespoon butter- 1/2 cup cheddar chees...
09/27/2021

Broccoli and Creamy Cheese
Ingredients
- 200 grams broccoli and/or cauliflower
- 1 tablespoon butter
- 1/2 cup cheddar cheese
- 150 milliliters double cream
- 2 tablespoons parmesan cheese
- Freshly ground salt and black pepper

Preparation
Preheat oven at 180 degrees.Steam the broccoli and cauliflower, until just cooked. Once done, arrange in an ovenproof casserole dish.

Heat the butter in a small saucepan, and add the cream. Stir the cream continuously, so that it does not catch. Keep stirring, until the cream starts to thicken.

Add the parmesan to the cream sauce, and continue stirring.Once the sauce has thickened a bit more, pour it over the broccoli.Top with the cheddar cheese and some freshly ground salt and black pepper.

Bake in oven for approximately 15 minutes, until cheese is golden.

Source: Foodista

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