Don’t like to cook? Alyssa Brantley gives you 100 quick and easy recipes where to eat in NOLA

Cooking can be a relaxing, creative project. It can also become a daunting task with home cooks moving into the boring rut or, worse, ordering expensive and less nutritious takeout.

Alyssa Brantley comes to the rescue with the “I Don’t Want to Cook’ Book,” a collection of 100 easy and tempting recipes that aim to make this essential task quick and relatively painless on those days. Your happy place.

Brantley, creator of the blog, relies on big flavors and what he calls “whole meals, half the time” to create dishes that appeal to the family without stressing the cook. She encourages home cooks to take advantage of healthy convenience foods like shredded cabbage, garlic cloves and rotisserie chicken to eliminate prep time and streamline dinner time.

Brantley lives in Seattle but grew up in Philadelphia, and is also a fan of Louisiana cuisine.

“My parents were really looking for food all over the place,” she said in a phone interview. “My mother explored many different cuisines and flavors.”

“I’ve been to New Orleans for Jazz Fest. I’m familiar with the foods, and I really enjoy the flavors.”

A favorite ingredient: andouille sausage.

“Andouille has a lot of flavor, and it adds a lot of complexity to the dish,” she said.

“I started making a variety of seafood boils for my family. I started making a shortcut seafood boil of shrimp, andouille and corn. The seafood and corn are light and sweet on their own,” she said, adding sausage. Spicy, smoky flavor.

In fact, the most useful chapter in a cookbook may be about main meals. An “all-day dinner” uses simple, quick-cooking ingredients like shrimp, chicken, and fresh or frozen vegetables.

“This is how I cook,” said Brantley, the mother of two boys, ages 12 and 7.

And, she said, “I love the flavors. Mediterranean food, East Asian food—those are the biggest flavor bombs.”

Ingredients are kept to a minimum. With a handful of spices and sauces mixed and matched, cooks can have an arsenal of easy, versatile recipes to whip up on weeknights, she said.

But life is short, so don’t skip the dessert. Five-Minute Whipped Chocolate Mousse is Brantley’s favorite.


Shrimp and Avocado Salad with Sweet Corn

Save time and prep work by using frozen, uncooked, peeled, and deveined shrimp and frozen sweet corn kernels. Boil them together and toss with fresh avocado, red onion, basil and a simple lemon olive oil for a showstopper salad dressing that’s practically effortless. This recipe comes together in under 15 minutes. Serves 3.

⅓ cup extra-virgin olive oil

2 tablespoons freshly squeezed

Lemon juice

1 teaspoon kosher salt

Half a teaspoon of black pepper

1 pound frozen, uncooked, peeled, large shrimp

1 cup frozen yellow sweet corn kernels

½ medium red onion, peeled, halved, and thinly sliced

1 ounce (about 1 cup packed) thinly sliced ​​fresh basil leaves

1 large avocado, peeled, pitted, and diced

1. In a large mixing bowl, combine the oil, lemon juice, salt and pepper. allocated

2. Bring a medium pot of salted water to a boil over high heat. After boiling, add shrimp and corn. Continue to simmer for 3-4 minutes until the shrimp are cooked and no longer pink.

3. Immediately drain the shrimp and corn and add to the bowl with the oil mixture. Toss to coat.

4. Add onion, basil and avocado to shrimp mixture. Toss gently to combine and serve immediately.


Korean-inspired beef and rice bowl with cucumber and kimchi

A simple but flavorful Korean-inspired sauce, combine ground beef, rice, diced cucumber, store-bought kimchi, and scallions for a quick and delicious meal that everyone thinks is better than takeout. Save time by reheating leftover or frozen rice. If you’re feeling extra fancy, sprinkle some toasted sesame seeds on top of the ground beef before serving. Five minute prep time, 10 minute cook time. Serves 4.

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For the sauce

¼ cup tamari

2 tablespoons granulated sugar

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds

1 tablespoon of rice vinegar

1 teaspoon ginger

⅛ teaspoon black pepper

4 cloves garlic, peeled and crushed

1. To make the sauce: In a small bowl or measuring cup, combine all the ingredients. allocated

For the beef

1 tablespoon of avocado oil

1½ pounds 80% lean ground beef

3 cups cooked white rice, reheated

1 cup store-bought kimchi

1 large English cucumber, cut into ⅛-inch half-moons

2 medium scallions, thinly sliced

2. To make the beef: Heat a 12″ skillet over medium-high heat. Once hot, add the oil and ground beef. Cook 5 minutes, stirring frequently and breaking up the beef with a wooden spoon or spatula, until mostly no longer pink. .

3. Pour the sauce over the beef and continue to cook for 5 minutes, stirring occasionally, until the sauce has thickened and the meat is no longer cooked.

4. Remove from stovetop. Divide the rice, beef, kimchi, cucumber and scallion among four bowls and serve.


5-Minute Whipped Chocolate Mousse

Use your stand mixer or hand mixer to make chocolate mousse in five minutes. For a smoother texture, opt for cocoa powder and powdered sugar. If you prefer a darker chocolate flavor, increase the cocoa powder to 4 tablespoons and reduce the powdered sugar to 1⁄4 cup. This can be done up to 24 hours in advance. Best served with whipped cream on top. Serves four.

1 cup heavy whipping cream

½ teaspoon pure vanilla extract

3 tablespoons unsweetened cocoa powder, sifted

⅓ cup confectioners’ sugar, sifted

1. Chill a large stainless steel bowl or the bowl of a stand mixer for 15 minutes.

2. Once cooled, add the cream and vanilla. Whip 2 minutes on medium speed.

3. Add the cocoa powder and sugar, and knead for an additional 3 minutes until fluffy and beginning to form peaks.

4. Cover and refrigerate for up to 3 days until ready to serve.

Recipes taken from the book “I Don’t Want to Cook” by Alyssa Brantley. Copyright © 2022 by Simon & Schuster, Inc. Photos by Kelly Smith. Used by permission.

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