I used to post a lot of recipes. I don’t do that much anymore, since I rarely cook. My husband, Michael, cooks. He also does laundry, cleans, does the grocery shopping, pays the bills, and works seven days a week. I hate it, but that’s what families of disabled people do. John mows the lawn, does the dishes, takes out the trash, helps clean the house, takes care of the dogs, and generally is more wonderful than any fifteen-year-old male should need to be. Anyway, I do love and miss cooking. I decided the other day I was going to by-God cook supper or die trying. Here are directions for anyone who wants to cook a delicious supper for their family, but has to deal with interruptions about every fifteen or twenty minutes. My interruptions are to lie down in the living room (connects to the kitchen) to relieve pain in my neck and back. Someone else’s may be to nurse a baby, locate and disarm a toddler, answer phone calls or texts, help with homework, let the dog out . . .whatever. So here’s what you’ll need:
- 3-4 pound pork loin (on sale lately at Kroger)
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 tsp minced garlic
- 1 package sliced mushrooms
- 1 bunch sliced green onions
- 1/2 can canned peas or handful frozen peas
- 1 box fettucine
- 1/4 cup shaved parmesan
- crushed red pepper
After assembling ingredients, rest.
- Heat oil and butter over medium high heat in large saute pan until melted.
- While oil and butter are melting slice pork loin into 1 inch medallions.
- Add garlic to saute pan and stir until warmed, but not browned.
- Brown pork medallions while you rest.
- Before they are completely done, sale and pepper to taste, and add green onions and mushrooms. Cover and let steam until softened. Set aside.
- Fill pasta pot with water and bring to a boil. Rest.
- Once the water comes to a boil, add fettucine. Rest.
- When fettucine is al dente, strain, reserving one cup pasta water.
- Add pasta back to pot, adding peas and crushed red pepper to taste and turning burner to low.
- Remove pork medallions from saute pan and add pasta water to pan, turning heat to medium.
- Use metal spatula to deglaze the pan (get all the yummy drippings).
- Once hot, add contents of saute pan to pasta pot.
- Serve topped with parmesan.
Extra-special if also served with rice bread.
Hopefully, this will be the first in a series of Supper:Interrupted posts. No promises. But if so, I’ll share them all where I’m sharing this one: Mom Resources and Solutions at Crystal & Co.