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Posts Tagged ‘Easy Recipes’

Shrimp, Chilis & Ginger with Avocado

I have a confession to make…. I started Besotted with more than just the goal of jotting down my favorite recipes and rambling about my culinary experiences. I desperately want to get people back into the kitchen, and for them to do more than peel back the plastic on a microwaveable meal or ‘add water’ to make a meal magically puff up before their eyes.

 

It’s an absurd quest in our multi-tasking, over-taxed, over-stressed world, but I’m taking it on, and if there’s one recipe in my arsenal to battle the delivery-guy, grocery-store-prepared-foods, and the like, it’s this one, because it takes 15 minutes from grocery bag to table. Not only is it easy and quick, but the flavors – fresh chilis, ginger, garlic, and lemon – will instantly remind you why fresh always tastes best.

 

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Fettuccine with Creme Fraiche Sauce

Have you ever considered how nearly impossible it is to do all of the things that we should/want/have to do in any given day? Most of the people I know dedicate 10-12 waking hours each workday to their profession, including travel time. Assuming 6-8 hours of sleep, that leaves precious little else for personal hygiene, eating, exercise, staying current on world affairs, having a hobby, talking to your significant other, etc. And, what’s even crazier, is that I’m here beseeching you to make homemade meals, buy local & organic, and add other inconveniences to your life in the name of good eating. It’s madness, but I will try to rectify the situation.

 

The ‘Weeknight Dinners’ category contains recipes that can generally be prepared – soup to nuts – in a half hour or so and require few, if any, ingredients that would warrant a trip to the store. Today’s recipe, however, is the mother of all lazy day dinners. Born from the remnants of the Beef Tenderloin with Crème Fraîche Sauce recipe, it is essentially the crème fraîche sauce over pasta.

 

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This is one of my recipe all-stars, as it is breathtakingly easy, takes 15-20 minutes to prepare from grocery bag to table, and always produces a ripple of awe and gratitude, as people think that you’ve either slaved for hours, or are a Mario Batali-esque kitchen whiz (or, God-willing, both).

To illustrate, I once pulled this recipe out for an impromptu Girls’ Night In. I received the phone call at 6, my friends would arrive at 7:30, and I had nothing to serve. 45 minutes later I had returned from my neighborhood Whole Foods with mussels, onion, parsley, crusty bread, and white wine. I cleaned the apartment (or shoved the detritus underneath the couch), cleared off the kitchen table, and started prepping around 7:15. The ladies arrived, coats were hung, bums in seats, and dinner was served by 7:35.

Clean-tasting, salty, and plump, Moules Mariniere swimming in their buttery sauce.

Clean-tasting, salty, and plump, Moules Mariniere swimming in their buttery sauce.

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