Shrimp Scampi with Zoodles

Servings 2
Ingredients: 

• 3 TBSP Butter
• 3 TBSP Oil
• 4.5 tsp Garlic (divided)
• 3/4 Cup Dry White Wine or Broth
• 1/4 tsp Crushed Red Peppers
• Salt & Pepper to Taste
• 1/2 lb Shrimp
• Parley 
• 3 tsp Lemon Juice
• 2 Zucchini

Instructions:

1.  Mix shrimp with oil (not the oil in ingredients, just enough to coat shrimp), salt, pepper and 1 tsp garlic & let sit 30 mins.
2. Make Zoodles. Sprinkle with salt and let sit.
3. Over medium heat, melt butter & oil in skillet. Add garlic and saute until fragrant about 1 minute.
4. Add wine, salt, pepper, red pepper flakes and bring to simmer. Let wine reduce by half, about 2 minutes. Maybe more until wine flavor is gone.
5. Add shrimp and cook 2-4 mins.
6. Add Lemon juice & parsley.
7. Add zoodle and heat until just warmed through. 

Hot Dog Chili

Ingredients

• 1lb Lean Ground Beef
• 1/2 Onion
• 1-2 cloves Garlic Minced
• 2 1/2 Tsp Chili Powder
• 1 tsp sugar
• 1tsp cumin
• 1 tsp Worcheshire sauce
• 3 TBSP Tomato Paste
• 1 Cup Beef Borth
• 1 TBSP Cornstarch in 2 TBSP of cold water
• 1 tsp salt to taste
• 1 tsp Paprika
• 1 tsp oregano
• 1/2 tsp black pepper

Instructions

1. Food processor onion and garlic.
2. In a skillet add ground beef and add water to break up beef. (1/2 cup?) Cook until its done. Strain the meat.
3. Add back to pan and add the rest of the ingredients. Let simmer 10 mins. 

Note: can use 1/2  tsp onion powder and garlic powder if don't have fresh. 

Saag Aloo

Servings: 4 (6?)
Ingredients

• 1 TBSP Ghee or Oil
• 1 tsp Cumin Seeds (up to 1.5 tsp) try adding 1.5 tsp mustard seeds
• 2 Green Chili Pepper ( Jalapenos)
• 2 TBSP Garlic & Ginger Paste
• 2 Cups Onions chopped
• 18 oz Frozen Spinach
• 1/2 cup Water
• 2-4 Potatoes- 1" cubes ( only one potato if adding cauliflower)
• 
  

Spices

• 1/2 tsp Turmeric
• 1/2 tsp Red Chili Powder (Kashmiri Chili Powder (or paprika))
• 1/2 tsp Garam Masala
• 1 TBSP Coriander powder 
• 1.5 tsp Salt
• 1 tsp ground Cumin

Pinch of Fenugreek
Basmati Rice 1.5 cups

Instructions 

1. Heat oil on saute mode. Add cumin seeds, green chili and saute for 30 seconds.
2. Add chopped onions, ginger and garlic. Saute 3 minutes.
3. Add the spices to the instant pot and mix well. Add 1/2 cup water and deglaze the pot. 
4. Add the spinach. Add 1 cup water. Pressure cook 4 minutes. Quick Release.
5. Use immersion blender to blend saag.
6. Add potatoes. Pressure cook 10 mins, quick release. 
7. Add pinch of Fenugreek at end.

Lunch Meal Prep Ideas

Salsa Chicken Bowl: Chicken, Lime, Salsa, Rice, Avocado
Lemon Chicken Soup
Minestone Soup
Chili
Salad

Instant Pot Creme Brûlée

Servings: 2

Ingredients:
-1 cup Heavy Whipping Cream
-1 tsp vanilla extract
-3 Tbsp sugar
- pinch of salt
-2 egg yolks

Directions:
1) Microwave heavy whipping cream for 45secs until hot but not boiling.
2) Whisk egg yolks, sugar, vanilla, salt together.
3) While whisking the egg mixture add the whipping cream
4) Divide mixture between two 8 ounce ramekins. Cover ramekins with aluminum. Pour 2 cups of water into instant pot. Place ramekins on a rack and pressure cook for 13mins ( should be wobbly in the center) NPR for 5 mins. Put in fridge.

5) Dab off moisture with paper towel before applying sugar.

6) When set, top with 1.5 tsp of sugar and burn top with kitchen torch. 

Bao Bun

Ingredients:

3 Cups All Purpose Flour

¼ Teaspoon Baking Powder (4g)

1.5 Teaspoon Dry Active Yeast (5g)

2.5 Tablespoon Granulated Sugar (35g)

2 Tablespoon Vegetable Oil

2/3 Cup -1 Cup Warm Water (200g)

16 squares of parchment paper (4”x4”)

Directions:

1. Mix Yeast with 2/3 cups warm water and 1/2 tablespoon sugar.
2. Mix Flour, baking powder, 2 tablespoons sugar in a separate bowl and whisk to combine.
3. Mix the liquid ingredients with the dry ingredients, add extra 1/3 cup of water if necessary.
4. Form a bowl and knead for 10 mins. If sticks to palm of hands sprinkle with flour. 
5. Place ball of dough in lightly greased bowl and cover. Let rise for 1-2 hours until doubled in size.
6. Punch down dough and knead a little. Divide into 16 pieces (40-50g). Roll out into an oval. Brush vegetable oil on the lower half and then fold in half so it looks like a taco. (Oil will make it open easily after it done cooking.)

Cream Puffs

No Fuss Pastry Cream Ingredients:
Makes 2 1/2 Cups

-1/2 cup sugar
-1/4 cup cornstarch
-Pinch of kosher salt
-2 cups whole milk
-4 large egg yolks
-2 tablespoons unsalted butter
-1 teaspoon pure vanilla extract

Directions: 

1. 1.Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
2. 2.Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

Cream Puff Ingredients:
Makes 22 Puffs

-1/2 cup (1 Stick) unsalted butter, cut into pieces
-1/2 tsp salt
-4 large eggs
-1 tsp sugar
-1 cup all purpose flour
-1 cup water

Directions:

1. 1.Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. 2.In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil. Remove pan from heat and mix in flour with wooden spoon until combined. Put back over heat and continue to stir until a film forms on the bottom of the pan.
3. 3.Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
4. 4.Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan or use a 1-1/2 inch scooper. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day. (Tried baking at 425 for 10 mins and 325 for 20. 
5. 5.Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

Ganache Ingredients:

- 2 oz semi- sweet chocolate chips
-1/4 cup heavy whipping cream

Directions:

1. 1. Place 2 oz of chocolate chips in a small heat safe bowl.
2. 2. Heat cream (in saucepan or microwave) until it is just a simmer then remove and pour over chocolate chips. Let rest for 2 minutes then whisk until smooth sauce forms. 
3. 3. Dip the top half of filled and chilled cream puffs into chocolate sauce, allowing excess to drip off. 

Recipes adapted from Martha Stewart