Pesto Pasta with Andouille Sausage

This summer, with so much to do outside, I’m loving some of these one or two dish meals that include the meat, the starch and the veggies.  Served with a side salad and bread and it’s not too heavy and quick to clean up.

My recipe was based on this one but I made a few changes and here are the large changes I made:

The recipe calls for 1/3 cup pesto.  Last year when I had so much basil, I made pesto, froze it in ice cube trays, then individually wrapped those and dropped them into a zipper freezer bag so instead of 1/3 cup pesto, I used two cubes of my frozen pesto and that saved the time of having to make it for the recipe.

I added about half a pound of asparagus and because I had it in the freezer, I used andouille sausage instead of chicken sausage.

And . . just so you know . . the green beans came from my garden!

Here’s the recipe, with my changes:

Pesto Pasta with Andouille Sauage:

1 pound andouille sausage, sliced
1 – 1 lb. box of bow tie pasta
1/2 pound tender green beans, sliced into 1″ lengths
1 cup frozen green peas
1/2 bunch of asparagus, sliced into 1″ lengths
1/3 cup pesto
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1. In a Dutch Oven type pot, brown the sausage. Pour off excess grease but do not wipe. Return sausage to the pot.
2. Add the green beans, green peas and asparagus. Saute til veggies are barely tender.
3. In a separate pot, cook pasta according to package directions. Drain, but reserve at least 1 cup of the pasta cooking liquid.
4. Add drained pasta to sausage pot. Stir in pesto and enough of the pasta cooking liquid to make just a bit of “sauce”.
5. Taste before adding seasonings.

Serve with Parmesan cheese.

Curds, Whey & Pancakes

After having acquired three gallons of goat milk Friday,  the cheesemaking process began yesterday.  I’m doing a little experiment.  One gallon of milk was used for cheese which we will begin using as soon as it’s ready.  The second gallon will be used to make cheese that I will freeze and then see how it turns out after being thawed and the third gallon of milk is frozen and I will thaw it later and make cheese from it and see how that turns out.  Of course, I’ll let you know what that goes.

I will do a post about making the cheese, start to finish, once it’s done but here are a few things you might like to know if you’re feeling the desire to make chevre, or, goats milk cheese.

  • From one gallon of goats milk, you should get about 1-1/2 pounds of cheese, along with at least 2 quarts of whey.
  • The whey is great to use in bread, pancakes and other recipes that call for milk or water.
  • Storebought goats milk will work, so long as it isn’t “ultra” pasteurized.

My favorite source for cheesemaking supplies is New England Cheesemaking Supply Company.  For chevre, if you don’t already have the supplies, this kit is a great start.

This morning, after sitting undisturbed for about 20 hours, the curds had formed and could easily be separated from the whey.

Whey is touted to have large amounts of protein and amino acids and is way too good to dump down the drain.  My white bread recipe calls for 2 cups of water so I freeze the whey in 2 cup containers and will use it in my bread in place of the water.

This morning, I  used 1 cup  of the whey in place of milk to make Apple Cinnamon Pancakes!The picture may be a little blurry but the pancakes were delicious.  If you didn’t know I’d used whey instead of milk, you couldn’t tell.   It’s so nice to be able to use every drop of that milk for something yummy and nutritious.

Stash Report – Week 22, 2012

Once again I sewed a good bit but nothing got finished enough to report it.  So, my numbers didn’t change this week.

Used this Week:  0 yards
Used year to Date:  116 yards
Added this Week:  0 yards
Added Year to Date: 44 yards
Net Used for 2012: 72 yards