DINNER IDEAS - WEEK 4

Here are the recipes for Dinner This Week - Week 4. Please note that these recipes are just guidelines and are not meant to be followed precisely. Adjust seasoning and measurement to your preference.
MONDAY - SEMUR AYAM
Recipe: winnyhayes.com/2023/11/18/sem...
TUESDAY: TUSCAN SHRIMP + MASHED POTATOES
1. 24 oz shrimp, peeled and deveined and seasoned with salt, pepper, garlic powder, onion powder, smoked paprika and Italian seasoning. Set aside.
2. Add oil and 1 tablespoon of butter into a skillet and sear the shrimp on high heat for about 2 minutes of each side. Transfer to a plate.
3. Add more oil into the skillet and add about 1 cup diced onion and cook for 5 minutes. Add 1/4 sundried tomatoes (julienned cut or chopped), and some minced garlic. Cook for a few minutes and add salt, pepper, garlic powder, onion powder, smoked paprika and Italian seasoning to taste. I also added a pinch of chili flakes, optional.
4. Add 1/2 cup chicken broth or white wine. Cook until liquid has reduced in half. Add 1 cup heavy cream, 3/4 cup grated parmesan or to taste and 10 oz spinach. Let it come to a simmer until the spinach has started to wilt. Add the shrimp back into the skillet and cook until warmed through, about 5 minutes.
Mashed Potatoes:
1 Peel and cut 1 lb golden potatoes into small pieces and boil in some salted water until fork tender, about 12-15 minutes.
2. Drain and plate potatoes back into the pot Cover with a towel for a few minutes. In the meantime melt 6 tablespoons butter and steam 1 cup milk with a couple of pressed garlic.
3. Place the potatoes into a bowl with a heavy pinch of salt and mash. Add butter, melted butter and half the milk mixture and another pinch of salt. Stir and add more milk and salt until it reaches your desired consistency and taste.
WEDNESDAY: JAPANESE KATSU CURRY
Recipe: winnyhayes.com/2023/11/18/jap...
THURSDAY: STIR FRIED BEEF RAMEN
Recipe: winnyhayes.com/2023/11/18/sti...
FRIDAY: PESTO PASTA + AIR FRIED SALMON
For the pesto: into a food processor add 2 packed cups basil, 3 garlic cloves, 1/3 cup toasted pumpkin seeds (pepitas, pine nuts or walnuts), 1/2 cup grated parmesan, juice of 1/2 lemon and 1 teaspoon salt. Blend for 30 seconds and slowly add 1/4 cup olive oil, blend until smooth.
Boil pasta in salted water until al dente, reserve about 1/2 cup pasta water. Add 1 cup frozen peas in the last 3 minutes of cooking. Drain. In a large bowl, add 1/2 cup pesto with some of the pasta water. Toss pasta and peas, adding more water and pesto if necessary. Grate more parmesan on top and toss again.
Brush salmon fillets with dijon mustard (mustard or mayo will work too), season all sides with salt, pepper, garlic powder, onion powder and smoked paprika. Cook in the air fryer for 15 minutes at 375F flipping halfway.