Aarti's Veggie Stir-Fry

Veggie Stir-Fry

INGREDIENTS

• 1/2 cup Low Sodium Soy Sauce
• 2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 2 Tablespoons Sriracha (more Or Less To Taste)
• 1 Tablespoon Minced Fresh Ginger
• 3 Tablespoons Peanut Oil
• 1 whole Yellow Onion, Cut Into Large Chunks
• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
• 1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
• 2 whole Garlic Cloves, Minced
• 2 whole Medium Zucchini, Cut Into Large Wedges
• 1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
• 1 head Broccoli Cut Into Florets
• Cooked Noodles Or Rice, For Serving
• Sesame Seeds, For Serving

INSTRUCTIONS

In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.

Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds.

Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.

Aarti's Coconut Curry Shrimp

Coconut Curry Shrimp

INGREDIENTS

• 2 Tablespoons Butter
• 1-1/2 pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 1 Tablespoon Curry Powder
• 1 can (13 1/2 Oz. Size) Coconut Milk (I Used "A Taste Of Thai" Brand)
• 2 Tablespoons Honey, More To Taste
• 1/4 teaspoon Kosher Salt (more To Taste)
• 1 whole Lime, Juiced
• Hot Sauce, Optional
• 12 whole Basil Leaves, Chopped, Plus More For Garnish
• 2 cups Basmati Rice--cooked According To Package Directions

INSTRUCTIONS

Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Aarti's Chicken Florentine Pasta

Chicken Florentine Pasta

INGREDIENTS

• 1 pound Penne
• 4 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 3/4 cups Dry White Wine
• 3/4 cups Low-sodium Broth, More If Needed
• 1 bag Baby Spinach
• 2 cups Grape Tomatoes, Halved Lengthwise
• 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

INSTRUCTIONS

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

Aarti's Loaded Nachos

Loaded Nachos

INGREDIENTS

• 1 Tablespoon Olive Oil
• 1 whole Yellow Onion, Diced
• 2 pounds Ground Beef
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
• 1/2 cup Hot Water
• Tortilla Chips
• 1-1/2 cup Grated Cheddar Cheese
• 1-1/2 cup Monterey Jack Cheese
• 6 whole Roma Tomatoes, Diced
• 1 whole Jalapeno, Diced Finely
• 1/2 bunch Cilantro Leaves, Chopped
• Juice Of 1 Lime
• 1/2 teaspoon Salt
• 1 whole Avocado (pitted And Diced)
• Sour Cream (optional)

INSTRUCTIONS

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there!

Serve immediately!

Aarti's Shrimp Scampi

Shrimp Scampi

INGREDIENTS

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Finely Diced
• 4 cloves Garlic Cloves, Minced Or Pressed
• 1 pound Large Shrimp, Peeled And Deveined
• 1/2 cup White Wine
• 2 whole Lemons
• 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
• Salt And Freshly Ground Black Pepper, To Taste
• 8 ounces, weight Angel Hair Pasta
• Chopped Fresh Basil To Taste
• Chopped Fresh Parsley, To Taste
• 1/2 cup Grated Parmesan Cheese

INSTRUCTIONS

Boil water for pasta; have it ready.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Aarti's Roasted Vegetables

Roasted Vegetables

INGREDIENTS

• 1 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
• 1 whole Red Onion, Peeled And Cut Into Large Chunks
• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
• 8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
• 1 whole Medium-sized Eggplant, Cut Into Large Chunks
• 1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks
• 3 cloves Garlic, Minced
• Salt And Pepper, to taste
• 1 teaspoon Montreal Steak Seasoning Or Any Other Seasonings Or Herbs
• 1/3 cup Olive Oil

INSTRUCTIONS

Preheat oven to 450 degrees.

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted. 

Serve immediately or keep in the fridge for when you need them!