Pasta w/ Garlic-Butter Sauce

Made this one up last night because I needed a lighter alternative to the cream sauces I've been making lately. It sounds like it would be super-rich, but it's actually not!

Boil 1/2 lb of pasta, go for penne or farfalle, not a spaghetti-type noodle

Prep green beans (cut off the ends, chop into bite-size pieces) and dice up some zucchini. Peas (unfrozen) would also work well in this dish.

While the pasta is cooking, heat 5 tbsp of butter in a large pan, add 1-2 cloves of minced garlic and simmer on medium heat. Add 1 tbsp lemon juice.

Add in the veggies and stir, season with black pepper. You have to keep the heat on med-low so the butter doesn't brown, so this will take a little longer than it usually does to sautee veggies. But your pasta will take 10ish minutes to cook so that's plenty of time.

Once the pasta is cooked and drained, return it to the pot, then add the veggie and sauce mixture to the pot and stir to combine.

Serve topped with shredded parmesan and crushed red pepper. Enjoy!

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Pasta with Oil & Spices

So rather than go to the store yesterday after work for some fancy-pants ingredients needed for a new dish, I went for a run instead. There will be no running today in this rain, so new dish will be tonight. Last night I made Rhys's favorite pasta, which I've shared here before but it's worth revisiting. And, there's a picture this time! Cook 1 lb of mostaccioli (this will feed an army, so cut in half if you're not feeding, well, an army). Once the pasta is cooked and drained, return it to the pot and add 1/4 cup of EVOO. Add a little more if all the pasta isn't nicely covered with oil. Add a lot of oregano, about 2 tbsp but adjust to taste. Add black pepper, about 1 tbsp. Top with crushed red pepper to taste, depending how spicy you like it. And that's it!

We ordered Jimmy Johns and you can blame Fox New

So late yesterday afternoon Fox 32 here in Chicago requested to interview Justin from (name redacted) again, since Pritzker discussed the decontamination unit in his briefing. All well and good, except we spent the early evening pulling together a briefer, updated messaging, waiting with baited breath for the Zoom link to come through, etc. (Side note: shout-out to (name redacted) for being an absolute machine with briefers I'm requesting at literally a moment's notice all week!). We thought the interview would run at 5:45 so I watched the whole damn newscast, only to learn they recorded it and used it at 9pm! By the time I was finished I hadn't gotten to the store, we had no food, and ended up ordering delivery. So boooo Fox News!

Grilled corn on the cob

Personally, I'm really worried this country is going to go insane over Memorial Day weekend and have parties that lead to a spike in infections, but if you happen to have a safe social distancing BBQ, try this: For 4 ears of corn: Melt 4 tbsp of butter (1/2 stick), I use a saucepan over low heat because when I try to do this in the microwave it explodes. Mix in a couple teaspoons of black pepper and salt in the melted butter. Remove husks and rinse the corn cobs, then lay out pieces of foil, about 12"x12". You'll want to do this assembly-line style so have the foil laid in a pile. Take each clean cob, lay it on a piece of foil, and brush with the butter/salt/pepper mix all over until it's covered. Wrap each one in the foil, making sure they're completely wrapped up so the butter doesn't drip out while cooking. Grill for about 20 minutes, turning repeatedly. Bryce always starts the corn before the rest of the meat or meat substitutes being gr

Rose's Cooking Through Covid

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