The Hearty Monday (2025)

23/06/2022

Ga Kho Aka Caramelized Chicken (Adapted From Both Ravenous Couple and Cookin’ Canuck)
Ingredients
- 4 chicken thighs, with bone and skin
- 4 chicken legs, with skin
- 1/2 medium red onion, chopped
- 1 1/2 tablespoons ginger, chopped
- 4 cloves garlic, chopped
- 3 Thai chilis, minced
- 1/2 cup brown sugar, plus 1 tablespoon
- 1/4 cup sugar, plus ½ teaspoon
- 1/4 cup fish sauce
- 2 tablespoons soy sauce*
- cup rice vinegar
- 1/2 teaspoon black pepper
- 1 bunch scallions, chopped
- Water
- Canola oil

Preparation
In a large bowl, whisk together the 1 tablespoon brown sugar, black pepper and 2 tablespoons soy sauce.

Add the chicken, toss to coat, cover and let sit for 30 minutes.

Mix the onions, ginger, garlic, half the scallions and Thai chilis in a small bowl and set aside.

Once ready, pour both the sugars into a medium skillet over medium high heat and cook until they both begin to mix and melt, approximately 3-5 minutes.

Pour 1/3 cup of water, the fish sauce and rice vinegar, along with the onions, ginger, garlic and Thai chilis. Cook another 5-7 minutes or until the sauce just begins to reduce, then remove from heat.

In a separate, larger skillet, heat a swirl of canola oil with the 1/2 teaspoon sugar over medium high heat. Once hot, add the chicken and sear on both sides, approximately 2 minutes per side, making sure the skin has sufficiently browned.

Pour half of the sauce in with the chicken and cook until it reduces by half. Turn the chicken over and add the remaining sauce. Cover and cook another 20-25 minutes or until done, basting the chicken occasionally and turning as necessary.

Garnish the chicken with the remaining scallions once done.

There wasnt enough fish sauce in the house, so there is a significant decrease in the suggested amount for the caramel sauce. The chicken was marinated with soy sauce for this reason as well. If youre going 100%% traditional, use all fish sauce for pure authenticity.

Source: Foodista

22/06/2022

Golden Potato and Caramelized Onion Flat Bread Pizza
Ingredients
- Extra Virgin Olive Oil
- 3 Flat Bread Rounds
- 3 sprigs Fresh Rosemary
- 1/2 Spanish Onion
- 1 teaspoon salt
- 2 Yukon Gold Potatoes

Preparation
Slice onions into half circles, shoe string style.

Heat skillet and add 1 TBL olive

While skillet heats, strip Rosemary sprigs, unless using dried

When skillet is hot, add onion, pinch of salt and half of Rosemary

Lower heat and continue to stir occasionally until onions are soft and develop a golden color. You are not trying to caramelize them completely. When done, remove from heat.While onions are cooking, preheat oven to 375 degrees and place flat breads on cookie sheet.

Lay potatoes out on paper dowel to drain and pat dry.

Drizzle flat breads with Olive OilBegin to assemble pizza. I like to put onions on first, then layer the potatoes, hit it with one more dash of the unused rosemary and another pinch of salt.

Drizzle a bit more oil over layers.

Bake in oven for 35-40 min or until potatoes are tender.NOTE: Really Great. I would add dollops of goat cheese next time for even more flavor. try it and let me know what you guys think.Enjoy.

Source: Foodista

21/06/2022

Mop Sauce
Ingredients
- 1 ounce can Beef bouillon, 10 ½
- cup Canola oil
- 1/2 cup Cider vinegar
- 1 teaspoon Dry mustard
- 1 teaspoon Garlic powder
- 1/2 teaspoon Red pepper
- cups Water
- 3/4 cup Worcestershire sauce
- 1 teaspoon Monosodium glutamate

Preparation
Together. Blend at room temperature.

Source: Foodista

20/06/2022

Vegetable Paneer Skewers Or Paneer Tikka
Ingredients
- 1 Green Bell Pepper
- 1 Red onion
- 1 Tomato
- 8 pieces of Paneer 1" x 1" (can substitute with Tofu!)
- 2 teaspoons olive oil
- 1/2 cup Yogurt
- 1/2 teaspoon Olive Oil
- 1 teaspoon Ginger garlic paste
- Salt& Red chilli powder to taste
- 1/2 teaspoon Chaat masala
- 1/2 teaspoon Jeera (cumin) powder
- Finely chopped Green chilli and 3 Cilantro leaves

Preparation
Wash and cut Paneer and all vegetables into 1"X 1" pieces.

Heat Olive oil in a pan ,add Garlic Paste & spices, roast lightly for 5-6 minutes.

Add this mix to Yogurt in a bowl,gentely mix make a paste like consistency.

Now put all veggies and mix them.

Cover the bowl and keep in refrigerator for atleast 45 mins.

Take a wooden skewer and put veggies in a sequence - bell peppers, onion, tomato, paneer.

Repeat the process to make more skewers.

Heat olive a non stick pan, slowly lay all the skewers in the pan and cook at Medium heat.

Keep turning skewers around after every minute to ensure all 4 sides are cooked for atleast 3 to 4 mins.

When the skewers start turning light brown & start developing smoky flavor, turn the heat down & remove them into a plate.

Sprinkle some chat masala and your skewers are ready to go, serve with Fresh Mint/cilantro chutney...!!!

Source: Foodista

19/06/2022

Pineapple Pork Stir Fry
Ingredients
- 1 bunch broccoli (¾ lb.) cut in flowerettes
- 2 teaspoons cornstarch
- 2 cloves garlic, crushed
- 2 tablespoons minced ginger root or 1 tbsp. ground ginger
- 1 can pineapple chunks
- 1/2 pound pork roast, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1/2 cup toasted walnuts
- 1 yellow onion, cut in wedges

Preparation
Drain pineapple, reserve 1/2 cup juice. In skillet or wok, stir fry pork with garlic, onion and ginger root in hot oil.

Mix reserved juice, soy sauce and cornstarch. Stir into pork mixture. Top with pineapple, broccoli and nuts. Cover, cook 3-5 minutes until vegetables are tender-crisp.

Remove from heat.

Mix pork and vegetables together.

Serves

Great over hot rice!

Source: Foodista

18/06/2022

Izmir Kofte
Ingredients
- 2 Eggs
- 3 tablespoons minced fresh parsley
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 cups water or lamb/beef stock
- 1 kilo lean ground beef or lamb
- 1 small Onion, chopped finely
- 1 teaspoon paprika
- 2 mediums green peppers, seeded and cut diagonally into slices
- salt and pepper
- 1 tablespoon tomato paste
- 3 large tomatoes, diced
- 2 tablespoons unsalted butter
- 1/4 cup virgin olive oil

Preparation
Heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.Make the sauce first. Melt the butter in a small saucepan. Stir in the tomato paste, then add the tomatoes and water or stock. Season with salt and pepper. Bring the mixture to a boil.

Let simmer, stirring occasionally, while you make the kfte so that the tomatoes boil down.

Combine the ground lamb or beef, onion, garlic, eggs, paprika, cumin and parsley in a large bowl. Season with salt and pepper. With moistened hands, mix the ingredients for about 2 minutes. Keep a bowl of warm water nearby to wet your hands while working. Shape the meat mixture into 20-25 oval balls.

Heat the oil in a large skillet over high heat, add the kfte and lightly brown the meat all over (about 5 minutes).

Place the kfte in an ovenproof dish and set them aside.

Pour the tomato sauce over the kfte. Arrange the green peppers on top. Cover the dish and bake for 40 minutes. To check for doneness, cut one kfte open; it should be brown, not pink.

Serve with fried potatoes or rice and salad.

Source: Foodista

17/06/2022

Pachai Payaru Kulambu (Green Moong Dal Curry)
Ingredients
- 1 cup of pachai payaru/green moong dal - soaked for 3 hours and drain off water.
- 5 garlic - remove skin
- 5 shallots - remove skin
- 1/2 inch ginger - sliced
- 1 tsp turmeric powder
- 1 tomato - sliced thinly
- 1 tbsp plain curry powder
- 1/2 cup coconut milk/cream
- Salt for taste
- 1 1/2 tbsp ghee/butter/oil
- 1 tsp cumin seeds
- 2-3 dried red chilies - snipped to tiny pieces
- 2-3 sprigs curry leaves

Preparation
Add dal, garlic, shallots, ginger, turmeric powder and 1/2 liter of water into a pot.

Simmer till dal is half cooked.

Add tomato, curry powder and season with salt.

Continue to simmer to soften dal.

Pour coconut milk, stir and remove from heat.

Temper cumin, dried chilies and curry leaves in ghee.

Pour over dal and stir.

Source: Foodista

16/06/2022

Braid sweet citrus flavored licorice
Ingredients
- 50 milliliters of fresh cream
- 2 tablespoons Grand Cru Muscovado sugar Waves of Sugar
- 1 lemon
- 1 lime
- 1 orange
- 1 box of puff pastry large thick Buitoni
- 20 pieces What you need for about

Preparation
Roll out the puff pastry with a sharp knife and etch designs of strips about 10 cm high and 1 cm wide.Gently twist each strip on itself and obtained adagiale spaced on a sheet of parchment paper.Cuocile in an oven preheated to 200C for 12 minutes or until golden brown and then let them cool on a wire rack.Meanwhile, washes, dries and gets the subtle citrus zest and keep aside.Lime juice, half orange and half lemon juice, boil until a couple of tablespoons.

Remove from heat and add the cream and brown sugar, mixing well.

Let the glaze cool until it thickens.

Brush braids with the icing and spolverale with citrus peel kept aside, please do so on a wire rack, let it dry as long as the icing does not harden.

Source: Foodista

15/06/2022

Garlic Lemon Pepper Shrimp Salad (Clean Eating)
Ingredients
- 3 stalks Asparagus, cut in 1/3s
- 2 garlic cloves, minced
- 1 green onion, cut into 2 ” pieces
- 1 lemon, halved
- Mixed greens
- Olive Oil
- Sea Salt & Pepper
- 8 Large Shrimp, raw- peeled and devained
- 1/2 cup Snap Peas

Preparation
Heat a skillet over medium high heat, drizzle with olive oil.

Add shrimp, garlic, asparagus, pea pods, green onions and a pinch of salt & pepper.

Saute for 5-6 minutes or until pink and cooked through.

Add mixed greens to a bowl, drizzle with olive oil and juice from the other half of the lemon.

Sprinkle with a pinch of salt & pepper. Toss.Top with shrimp and lemon wedges.

Source: Pink When

14/06/2022

Cream Cheese with Sun Dried Tomatoes and Pesto Pastry
Ingredients
- 1 block of cream cheese
- ½ can regular canned crescents from the refrigerated section of the grocery
- 2 Tbs pesto
- 2 Tbs sundried tomatoes packed in oil, minced.
- 1 egg – beat well

Preparation
Preheat the oven to 350

Cut the block of cream cheese in half like a book

Spread the sundried tomatoes around on the top of one half

Spread the pesto around on top of the tomatoes.

Put the other half of the cream cheese back on top of the bottom half that is spread with pesto and tomatoes.

Open the can of crescents. Unroll the crescents rolls. Pinch together 2 triangles in order to make a square. Repeat with another two triangles.

Spread one square out onto a baking sheet that has been prepared with baking non stick spray. Do not push it down into the pan.

Lay the cream cheese block on top of the square.

Lay the other square of crescent rolls on top of the cream cheese. Pinch the edges of the crescents together to seal the edges. You may use the remaining crescents for decoration pieces.

Paint the top of the crescent with the beaten egg

Bake at 350 for 20 mins. (Start checking at about 18 mins).

Remove when pastry is rich golden color.

Serve hot.

Source: Foodista

13/06/2022

Borscht Soup
Ingredients
- 4 cups of water
- 1/2 yellow onion, chopped
- 1 stalk of celery, chopped
- 4 beets, peeled and chopped
- 10 baby carrots, chopped- or 4 large carrots
- 1 apple, peeled and chopped- I used gala
- 1/2 cup of mushrooms, chopped
- 1 red pepper, chopped
- 1 teaspoon of red wine vinegar
- Handful of fresh dill, chopped
- Tbsp of sour cream
- 2 teaspoons of thyme
- 2 tablespoons of butter
- 2 tablespoons of lemon juice
- 2 tablespoons of vegetable oil
- Salt and pepper to taste

Preparation
Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.

Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically.

Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.

Drain some of the water (about 75%) and set aside.

Remove some chucks of beets and set aside.

Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water.

Pour into a bowl and add the beet chunks, along with

Source: Foodista

12/06/2022

Serbian Raznjici - Kebabs With Pork, Bacon, Onion and Sweet Pepper
Ingredients
- 300 grams pork meat
- 1/2 small red pepper
- 1/2 small green pepper
- 1/2 small onion
- 100 grams cured bacon
- 2 pinch ground black pepper
- 3 pinch salt
- 2 tablespoons oil, olive or plain salad oil

Preparation
Cut the meat, peppers, onions and bacon in to bite size squares.

Arrange cut ingredients on wooden stick.

Place oil in a grill pan and pan roast for about 10-15 minutes until golden brown. In the process of roasting, add salt and pepper.

Source:

11/06/2022

Garlic Oregano Olive Tapenade [Paleo, AIP, Keto]
Ingredients
- 1 cup (approx. 5 oz or 140 g) pitted olives
- 1 Tablespoon fresh oregano leaves
- 2 cloves garlic (add more if you like it really garlicky)
- 2 Tablespoons extra virgin olive oil
- 1-2 zucchini
- 2 cans sardines

Preparation
Place all the ingredients into a blender and blend really well.

To serve, shred the zucchini and divide between two bowls. Top with the tapenade and sardines.

Source: Foodista

10/06/2022

Slow-roasted duck legs
Ingredients
- 2 duck legs
- Sea salt
- Freshly ground black pepper
- Minced garlic (amount to your liking)
- Chopped shallot (amount to your liking)
- Thyme

Preparation
Clean and pat dry duck legs. Season with sea salt and freshly ground black pepper.

Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours.

Next day, preheat oven to 200 degrees C/400 degrees F.

Remove dry mixture and place duck legs in a roasting pan.

Add preferred vegetables like carrots or onions. I had some baby potatoes to get rid of so I plonked them in hoping I could call them potato confit, which by the way seems to be a favourite in gourmet magazines.

Cover loosely with aluminium foil and pop it in the oven for 45 minutes.

Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.

You get nicely browned duck legs with meat shreddable by a fork.

Source: Foodista

09/06/2022

Chicken and Wild Mushroom Stuffed Shells
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 8 ounces sliced mushrooms
- 1 pound ground chicken
- 4 ounces prosciutto, diced
- 2/3 cup Marsala cooking wine
- 7 ounces can chopped tomatoes
- 1 tablespoon basil
- 2 tablespoons tomato paste
- Salt and pepper
- 1/2 box large pasta shells or 10-12 cannelloni tubes
- Shredded Parmesan cheese

Preparation
Preheat the oven to 375 degrees.

Heat the olive oil in a large skillet.

Add the garlic, onion and mushrooms, and cook over low heat, stirring frequently for 8-10 minutes.

Add the ground chicken and prosciutto and cook, stirring frequently, for 12 minutes or until browned all over.

Stir in the Marsala, tomatoes and their can juices, basil, and tomato paste, and cook for 4 minutes. Season to taste with salt and pepper, then simmer on medium heat for about 20 minutes or until most of the liquid has been absorbed and mixture becomes thick.

Meanwhile, bring a large pot of salted water to a boil.

Add the pasta, return to a boil and cook for 8-10 minutes until tender but still firm to bite.

Drain and let dry. (You may want to add a few drops of olive oil to keep from sticking)

Using a spoon, fill the shells or cannelloni tubes with the chicken and mushroom mixture.

Place in a 9x13 glass baking dish sprayed with cooking spray.

Pour the tomato cream or vodka sauce over them to cover completely and sprinkle with the Parmesan cheese.

Serve with a side salad.

Source: Foodista

08/06/2022

Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette
Ingredients
- 2 tablespoons agave nectar
- 5 ounces baby arugula
- 1 tablespoon butter
- Cayenne pepper
- 3 tablespoons champagne vinegar
- 1/2 cup grape seed oil
- 1/2 cup mint leaves
- 1 teaspoon oil
- 1/2 teaspoon pepper
- 1 bunch radishes
- 1 teaspoon salt
- Salt and pepper
- 8 extra large diver scallops
- 8 slices of watermelon

Preparation
Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.Pat the scallops dry and remove the foot.

Sprinkle with salt, pepper and cayenne pepper.

Heat a large skillet to high.

Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.Using tongs or a metal spatula, flip the scallops.

Source: Foodista

07/06/2022

Easy Instant Pot Beef Tips and Rice
Ingredients
- 2 pounds of sirloin beef tips
- 1 large can (or 2 small cans) cream of mushroom soup
- 1 tbsp garlic powder
- 1/3 cup of Dale's Seasoning Sauce (or 1/3 cup of Worcestershire and 1 tsp black pepper)
- 1 tsp olive oil
- ½ medium onion finely chopped
- ½ cup water

Preparation
Set Instant Pot to the saute setting. Once warm, add olive oil, beef tips, and onion. Stir and saut for 5 minutes or until meat starts to brown.

Add water, Dales, and cream of mushroom soup, and garlic powder. Stir to mix well, and then cover with lid.

Cook on Manual Setting on High Pressure for 25 minutes. It will take a few minutes to come to pressure.

Once done, allow to naturally release for 20 minutes.

Serve over rice (or sub noodles or mashed potatoes) and serve with french bread to sop up the gravy.

Source:

06/06/2022

BLT Sandwich
Ingredients
- Black pepper
- 4 pieces of good quality bread, lightly toasted
- Lettuce
- Mayonnaise
- 8 pieces Thick-sliced bacon
- 1 tomato, sliced thin

Preparation
Brown bacon in a skillet

Remove and pat off excess oil

Slice tomato into 1/4 inches slices

Toast bread

Spread a thin layer of mayonnaise on bread

Layer all ingredients on bread and close sandwich

Add fresh cracked black pepper

Source:

The Hearty Monday