Pasta w/ Tomato Cream Sauce Reprise

I brought this one back last night since I love it and both the kids wanted pasta. The changes were I used mini-rigatoni this time (way better than spaghetti), and I had spinach to add to the veggies!

Boil a large pot of water and cook whatever type pasta you prefer while you're doing the rest of this:

Slice 1 bell pepper and about 1/2 an onion, sautee in EVOO, minced garlic and oregano. (Spinach is good in this one too.)

When the veggies are softened, set aside and cover to keep warm.

In the same pan, pour in a pint of heavy whipping cream, keep heat medium.

Add a forkful at a time of tomato paste, you only need a little can. Whisk the tomato paste into the cream but use the fork, not an actual whisk (it'll get all gummed up in the whisk). Keep the fork kinda flat so you don't destroy your pan. Keep adding forkfuls at a time until you've used up the can of paste.

Add the veggies and cooked pasta to the sauce, toss & serve! You can top it with some parmesan and/or crushed red pepper. Salute!

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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!

Middle Eastern Veggie-Falafel Bowl

I honestly struggled with what to call this because there was so much thrown in. So I'm keeping it simple: Make 1 cup of basmati rice Veggie prep: 1/2 bell pepper sliced into strips 1/4 onion also sliced 1 piece of celery diced 1 small potato diced into very small pieces Sautee the veggies in EVOO but start the potato first (give it about 3 minutes before adding the other veggies). Once all of the veggies are cooking, season with curry powder, turmeric and cumin (enough to turn them all yellow). Heat one can of black beans in a separate pot. (Garbanzo beans are more along the lines of middle eastern food, but Bryce doesn't really like them so I went with black beans. Call if fusion.) Once the veggies are softened, set them aside and cover to keep warm. In the same pan, heat one can of light coconut milk, and begin adding red curry paste (use the fork method that I've described, about 3 forks' worth of paste). Once the curry paste is mixed ...

Rose's Roasted Red Potatoes

We had a pork chop repeat last night as the main course, but this is quite possibly my favorite side dish: About 3 lbs red potatoes, wash and dice into bite-size pieces. Do not peel the skins. Heat your oven to 400 Put the diced potatoes in a large baking dish (13x9), and add about 1/4 cup of EVOO (enough to cover all of them but not soaking) Season with oregano (lots, like 2-3 tbsp), garlic powder, black pepper, and a little kosher salt. Stir that all around so they're evenly seasoned. Bake for about an hour and stir them a couple times during that hour. When the potatoes are soft and you can cut right through them, they're ready. Simple but delicious and works with nearly any chicken/steak/pork dish!

Rose's Cooking Through Covid

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