Recipe: Cajun One Pot Pasta

A friend posted a Tasty video on Facebook the other day.  Jotting down the ingredients as the video played, I realized I had everything (except the cream).  So I picked up some cream on the way home and got to preparing the meal.

The highlights of this dish were to be: homemade smoked farmer sausage that a friend made and we bartered for, homemade Parmesan cheese that I made in March and had let ripen for 6 months, and my pressure cooker (Instant Pot).

(Bartering / Trading is a favourite of mine.  I love homemade and traded for items.  Coming soon will be a recipe using bear sausage, deer steaks and moose steak that I recently traded some custom knitting for.)

The farmer sausage was so amazing.  The smoked flavour provided a lovely mellow compliment to the spicy cayenne in the dish.

The Parmesan was so satisfying to finally try.  I'm glad I watched a ton of videos on Parmesan before making it, because I definitely had to employ a Parmesan cutting technique to get the wheel open.  (Watch the linked video to see what I watched.)

Adapting the cooking process to my pressure cooker wasn't for time savings, it was for tenderness and flavour enhancement.  I didn't have to cook my chicken and sausage all the way before adding everything else, because the pressure process would finish the cooking.  And the pressure would also infuse the flavours more intensely.

Recipe:
Cajun One Pot Pasta - Serves 4
(I halved the original recipe since there is only 2 of us.  I got a full 4 servings (1-1/4 cup / serving) from the half recipe - so that is what I will reference below.  I added a little more spice than called for.  Will doesn't like food extra spicy and he found this to be an ok amount.)

2 tbsp olive oil
1 chicken breast, diced
250g farmer sausage, sliced
2 tsp Cajun seasoning **
1 large garlic clove, minced
1/2 onion, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 cup mushrooms, sliced
2.5 cups chicken broth
250g uncooked pasta
1/4 cup heavy cream
1/2 cup Parmesan

**As per the Tasty video, I made my own Cajun seasoning with equal parts: cayenne, paprika, onion powder, garlic powder, salt & pepper.  I used a tsp of each to make the mix, used 2 tsps in the meal and had some leftover for the next Cajun meal.

Also, I actually added 2 cups of mushrooms because we love them and I had them on hand and they needed to be used up.  I had two large portabella mushrooms, which it is important to note that you should remove the gills of portabellas or they can get slimy.

Heat a skillet and add the oil, diced chicken and sausage.  Cook through.
Add Cajun seasoning and stir to coat.
Add garlic and veggies and cook until softened.
Add chicken broth and pasta.
Bring to a boil and then simmer for 10 minutes, stirring every 2 minutes.
Add cream and Parmesan at the end.

To convert to pressure cooker, after I added the broth and pasta, I set for 8 minutes and let it do a 5 minute NPR (natural pressure release).  The food was cooked to perfection!

We both enjoyed this meal so much, and I had 2 lunches left for work.

And there you have it friends.

Fondly,
Mrs B

Social Media Links:
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Twitter: @cgruenwald
Instagram: nicaoidh77
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Snapchat: MrsBeekeeper

Labour Day Long Weekend

The Gruenwald household had a full weekend.

First notable change in the weather.  We turned the furnace back on.

Friday night we had a last hurrah with our nephew.  I picked him up after work and I took him to get his first bank account.  I felt privileged to be able to do this with him.  (As Will and I will never have children of our own**, we are delighted when we get to experience some parental things with our nephew.)  Then we got pizza and watched The Martian on Netflix.  It was a short overnight visit, but we had a great time.  He's getting so big - grade 10 this year.  Our little punk is not so little anymore. 

Before I took him home on Saturday, he helped me get my game on.  I used to play Halo all the time.  I belonged to a clan, I even took part in a tournament.  While I still enjoy video games, I have too many other things to do (and want to do).  So I haven't played very much in the last few years.  But I recently got the Xbox One, and it came with Halo 5.  Ethan has logged a bajillon hours playing it, so he helped me learn the controls quickly.  I forgot how much I enjoy the Halo-universe. 

Will rushed out in the morning to get some bee work done.  But he arrived home in time to get cleaned up, and we headed out to see my cousin's daughter get married.  What a delightful wedding.  The weather held out.  Though it threatened rain, it didn't unleash.  The venue was the most adorable little heritage church in Clayburn Village, and the reception was in the old schoolhouse across the street.  I had been to the schoolhouse for a wedding reception before, but this was the first time in the church.  The bride was, as expected, radiant and beautiful.  They are such a wonderful couple, and I am exceedingly happy for them and hopeful for their future.  As a gift, we supplied them with the honey for their wedding favours that turned out so adorable.

Sunday my father stopped in for the night on his way to a job site on Vancouver Island.  Before he arrived I wanted to get the kitchen in order.  I'm still not done canning for the season, but having a guest, I wanted it all put away so we could eat at the table and not trip over my stacks of canning paraphernalia.  I built another storage shelf I had purchased, and quickly filled it.  Broke down all the excess cardboard boxes, and gave the table a wipe down.  I vacuumed the house and did the few dishes in the sink.  By the time he arrived, I was feeling good about having a guest.  Will was out in the beeyards, so dad and I headed out for a quick lunch and picked up supplies to make supper.  When we got back, we were both tired, so we both closed our eyes for a quick nap.  I made a scrumptious ham and scalloped potatoes (and cauliflower au gratin for dad who is avoiding potatoes).  We watched the first episode of BBC Sherlock and then called it a night.  (We've watched the series before - but dad has never seen it.)

Monday was a day off, and boy did I take advantage of doing nothing.  Dad left fairly early, and Will left shortly thereafter to do more beework.  I spent the morning playing on my phone and hooked up with an old Xbox friend and we played some Halo together for a while.  Then I wanted to do more housework but instead I had a glorious 2 hour nap.  When Will arrived home, we decided to get some take out for dinner and watch Sherlock while he rolled his cigarettes.  I had intended to start a knitting project, but ended up with an attention needy cat on my lap.  Not that I mind.  Our old girl is pretty precious to us.  (She'll be 19 this November.)  Since she has no teeth left her tongue often slips out of her mouth.  It's adorable.  (But I push it back in, I wouldn't want it to dry out.)

Will has continued to work every single day, as is par for the course during the summer months of beekeeping.  He's definitely feeling the pinch of summer ending the need to get the girls bedded down for winter.  If you're curious to know more about our beekeeping operation, Will posts updates on our Facebook page.  Feel free to check us out at Chillardbee's Apiaries.
 
And there you have it friends.

Fondly,
Mrs B

Social Media Links:
Facebook: charity.gruenwald
Twitter: @cgruenwald
Instagram: nicaoidh77
Pinterest: nicaoidh77
Snapchat: MrsBeekeeper

** Someday I will make a post about us not having children.

Canning: Methods - Water Bath, Oven, Pressure

Water Bath Canning:

Water bath canning is only appropriate for high-acid foods.  Which is most fruits and properly pickled vegetables.  I tried to look for a list, but everywhere I looked said that to try and create a comprehensive list would be very difficult.  It's best to find a recipe and use the canning method described.  Some examples of things I have water bath canned: jams, salsa, chutney, pickles, peaches, pears, cherries, tomatoes.

The Equipment:
Large enamel pots, specifically made for canning, are usually sold with the appropriate jar rack.  These pots are not that expensive, and well worth the small investment.  I believe I recently saw them at Walmart for $15**.  Any pot can be used as long as it is deep enough.  You also want to have a wire rack in the bottom.  I've read that if you do not have a wire rack, that you can put a cloth at the bottom, but I have personally never tried that. 

The Method:
Water bath canning is achieved by fully submersing jars into hot water (not boiling yet), with at least one inch of water covering, and then bringing to a boil to process.  You want to maintain a rolling boil for your whole processing time.  I usually keep my stove burner on high the entire time.

Processing times vary, if processing is under 10 minutes, you will need to make sure jars are completely sterilized.  (I talked about sterilizing jars in my last post.  Click here to read.)  I don't think I've ever processed something for less than 10 minutes.

Once your processing time has finished, turn off the heat and wait for the water to settle.  Then, using jar lifter tongs, remove the jars to a towel lined counter and leave undisturbed until cooled.  Overnight is ideal.

Post-Processing and Storage:
After the jars are cooled, press all the lids to make sure the seal is good.  The lids should be firm, and will not pop back when pressed.  If the lid is not sealed, you can put the jar in the fridge and use it within the next week, or you have many that are not sealed, you can removed the lids, re-wipe, add new lids and try processing again.  If the seals are good, remove the screw bands and wipe the lid and threads of the jar.  As food processes, sometime some spills out.  If you do not clean this, it is a sticky mess that can allow bacteria to grow on the jar, which could potentially work its way under the seal and spoil your food.  Always label your jars with the contents and processing date before putting in storage.  Note: I have never had a jar not seal.

Foods should be kept in a controlled environment.  You don't want extreme temperatures or direct sunlight.  A closet pantry in the house is ideal.

Oven Canning:

I really don't know much about oven canning, as I have never done so.  What I have ever seen is that people use the oven for dry goods, at temperature to kill any small bugs, and create a seal.  It usually takes several hours and is controversial in how good it is for the food.  Here is a good article about it.  Personally, I don't think I would ever use this method.  If I want to seal dry food in jars, I'll use my vacuum sealer that has the attachment for mason jars.

Pressure Canning:

Pressure canning really intimidated me at first.  Although I have never known anyone who has had an accident with a canner, it's still in the back of my mind that not too many years ago, we didn't understand this technology very well.

Pressure canning is not scary, but it is still not for the faint of heart.  Be prepared for a long process.  Recipes will often call for 75-115 minutes of processing time.  But that does not include the pressure building stage or the cooling down stage.

In my opinion, the result is worth the effort.  Safely canned homemade goods are delicious, nutritious and give a sense of self-sufficiency that is very comforting.  Some things I have pressure canned include: green beans, swiss chard, potatoes, mixed vegetables, chicken soup and Will pressure canned some smoked salmon last year.

The Equipment:
You must have a a pressure canner, not just a pressure cooker.  In a previous post, I shared a short rhyme about it: "You can cook in a canner, you can't can in a cooker."  You must have a canner.  There are many to choose from.  Whatever one you choose, be sure to read all of the manufacturers' instructions.  I got my canner second hand, but I found the instructions online and made sure to read them thoroughly.  Here is an amazon link if you are interested in checking out the one I have.

Pressure canners have a very tight sealing lid that is locked on and well secured.  It features a vent which allows steam to escape.  As water in the canner heats up, steam builds and vents, and pressure is building inside the canner.  You apply a weight to the steam vent to control how much pressure is retained in the canner.  Most canners also have a dial gauge to tell you precisely how much pressure is in the canner, so you can monitor and adjust your heat source accordingly.

The Method:
Processing times will vary, so read your recipe carefully.

Once you have your jars of goods prepared (filled, de-bubbled, rims wiped, lids & rings on) you can load your canner.  Pressure canners only require a couple of inches of water to create the steam.  Place a rack in the bottom of the canner, and if needed, top the jars with another rack and create a second layer.  (Easily one of my favorite things about pressure canning is the ability to process 18 pints at one time.)  When I start to fill my jars, I turn my canner to med/med high to get the water heated, but I don't want it to be boiling when I add my jars.

Once you put the lid on and lock it down, turn your stove burner to high.  After a while (15-20 minutes in my experience) steam will start to sporadically spurt from the steam vent.  A short while later (maybe another 5 minutes) the steam will be a venting in a steady stream.  Once there is a steady stream of steam (say that 3 times fast!) start a timer for 10 minutes.  After that time has elapsed, you can apply your weight the the steam vent and watch for the dial gauge to reach the appropriate pressure.  Once the dial reads the pressure desired, you can start your processing time.  But don't walk away just yet.  You need to adjust your stove burner to stabilize the pressure.  If you leave it on high, the pressure will continue to rise.  If you adjust it too low, you will lose pressure.  I find that 2 notches below high is ideal.  I drop it one notch and wait 3 minutes.  Then drop it another notch.  I check it every five minutes for the first 30 minutes to make sure the pressure has not changed.  After 30 minutes, I feel comfortable that the pressure is stable and I can walk away until the processing time is finished.  After processing time has finished, turn your stove burner off.  Remove the weight over the steam vent and allow all steam to vent.  Your dial gauge should begin to drop and eventually return to zero and no further steam escapes.  Once this is accomplished, allow the canner to sit for 30 minutes.  After 30 minutes, the lid will still be hot, and there will still be some steam inside (with no pressure), so still use caution.  Use oven mitts and open the lid away from your face.

Using jar lifter tongs, remove the jars to a towel lined counter and leave undisturbed until cooled.  Overnight is ideal.

Then follow the same post-processing and storage guidelines as for water bath canning.

Sometimes there is liquid loss from pressure canned goods.  This does not mean your goods will spoil.  Exposed foods may discolor slightly, but if your seal is intact, and your processing times and pressure were good, the food is preserved.  It's recommended to put those jars to the front of the batch on the shelf to be used first.

And there you have it friends.

Fondly,
Mrs B

Social Media Links:
Facebook: charity.gruenwald
Twitter: @cgruenwald
Instagram: nicaoidh77
Pinterest: nicaoidh77
Snapchat: MrsBeekeeper

**I went to find a link to the canner I got at Walmart for $15, and they were up to $25, and not in stock, so I didn't want to leave a link to that.