Having Fun and Eating Well #pantrychallenge | Week 2 of #threeriverschallenge

Having Fun and Eating Well #pantrychallenge | Week 2 of #threeriverschallenge

welcome back I’m Christina and I’m a homesteading homeschooling mom of three come along as we do week two of the pantry challenge with Jessica from Three Rivers henstead hey friends it is Saturday I am still working through that chicken and chicken broth and I’m going to make um a recipe for dinner that my friend shared with me whenever we went to stay with her it is for white chicken chili and some crusty Dutch oven bread she got the Crusty Dutch oven bread recipe from appalachia’s homestead with Patera so you may want to check her out she’s got a lot of really good videos about that for our family I’m going to go ahead and double the recipe that will allow us to have some today as well as some more tomorrow for dinner I’m going to chop up two onions and sauté it with some peppers from the freezer that’s not in the recipe but I just like to put them in there because they need used up from our freezer and I’m adding about 4 teaspoons of garlic and 4 teaspoons of cumin and also two teaspoons of oregano we’re going to let those sauté and get soft and flavorful oops almost forgot the salt we’re going to go ahead and do two teaspoons of salt here also and then I’m going to go ahead and uh stir all that up and add in the picked chicken I had some um carcasses in the freezer from the summer when we budgeted our chickens and uh part you know pieced all those parts out and last week I made some chicken broth and I pulled apart a lot of that chicken so we’re just going to go ahead and add um just kind of whatever looks good there and stir it all up I like to do that here to let the seasonings kind of mix in and stick to the chicken a little bit before I add our broth and here I’m adding two cans of beans that I have drained and now I’m adding the last of the chicken stock or chicken broth actually from when we boiled the carcasses the other day and this is the consistency that we have here and when it’s close to time to serve you want to go ahead and melt a brick of cream cheese if you doubled the recipe like me in the microwave and then add to it some of the broth from the pot to go ahead and mix that in well and add it to the soup and if you want to screenshot the recipe it is here it is a cold day here 11° so it is very good for making soup and bread so I have doubled the crusty bread recipe from appalaches instead so that I can make really one loaf of crusty bread and then I’m going to do three other loaves um of something else so I’m going to start by Milling some grains I’m using hard white wheat berries I’m going to try making this crusty Dutch oven bread with some fresh M hard wheat I don’t know how it’s going to go wish me luck I’m a wild woman doubling a recipe trying a new thing I’m just crazy all right I’m going to go ahead and do six cups of water since I’m doubling it and 2 tpoon of yeast since we have a lot of honey in our pantry I’m going to go ahead and add that instead of white sugar and I’m just going to eyeball it I am no master of freshly milled grains however generally speaking the rule is if you are trying to replace white flour with freshly milled grains you will substitute one cup of white flour with one and 1/4 cup of miled grains so here I’m going to need 15 cups of freshly miled wheat and while I wait for the grains I’m adding 2 tpoon of salt I’ve kneaded it up here and have divided it into three loaves one is going to go in the Dutch oven right now to make the crusty bread and then the other three I will roll out to make three different styles of bread the first loaf I’m needing in an everything bagel seasoning we can enjoy this with our soup tonight but we’ll also like this for breakfast on Su some mornings we can put butter on it or cream cheese or or not just leave it plain but um instead of doing the everything Bagels this time we’re just going to have some hearty bread with the everything bagel seasoning in it another loaf is just going to be plain bread and then my last loaf I’m going to do a cinnamon and pecan swirl bread I’ve melted some better and I’m adding cinnamon and sugar to taste does this not make your mouth water I mean just look at this so we’ve got our dough rolled out to a rectangle we’ve spread our cinnamon butter sugar mixture on I’m sprinkling on those pecans and the next thing I’m going to do is roll it up now some people when they roll it up they do tuck the sides under um I did not do that this time but in hindsight maybe I should have rolled it a little tighter and then tucked the sides and not really have tucked the ends in like this because it was a little bit loose in the in the swirl so I had some beans and things um coming out so so next time I am going to go ahead and just roll it up as is then tuck the bottoms under and maybe see if I can roll it just a little bit tighter either way it was still delicious it did the job we had it for breakfast for um a couple days and I’m very glad we made it after this is in the uh pan here we’re going to go ahead and let it rise some more and I’m going to go ahead and show you the crispy Dutch oven bread so I’ve just got the dough on a piece of parchment paper and it’s set for a while and then I’m going to put it in the oven and then take it out whenever it has reached an internal temperature of I think it’s about 185° f um I did get a bread thermometer for Christmas which has been wonderful yeah see I’m inspecting it here like um wait maybe that’s a little undercooked so I’m going to go ahead and check okay so got my bread thermometer it is underbaked I’m going to go ahead and pop that back in the oven and um if you haven’t got a bread thermometer yet I would definitely recommend it that’s degrees Celsius by the way um but anyway I would recommend it it has helped to um you know just make good decisions when baking because if you pull something out and it’s undercooked like that day if you eat it you might be like oh this has a little bit of a bread flavor to it but it’s not that big of a deal but later whenever you go to get it um like the next day it’s going to taste bad so it definitely makes a difference to make sure you have it cooked all the way all right so there it is coming out isn’t it pretty um here we’ve got our other three in the in the oven and our dinner that’s our white chicken chili and some bread and the kiddos enjoying their Meal yay and here are the loaves after they have come out so again we’re just going to eat on these this week they’re going to be um a lot of time aside for breakfast to go along with some eggs um and then actually on Sunday the day we go to church this is going to be the staple and I think that the whole wheat bread is heartier and it really does hold you over until lunchtime and this is my my cinnamon soil you can see where I kind of pulled apart a little bit but it’s delicious anyway here is my breakfast this is what I had before church it’s that that bread with the cream cheese on there and it is a beautiful day we have gone to church had Little Caesars for lunch um and now we are going to just hang out for the afternoon all I have to do is reheat some soup and I did have in the pantry a uh a jar of white chicken chili that I can so I just think I’m going to go ahead and add that and I had a little bit of whipped cream left in the refrigerator from our waffles last week if it smells fine and good then I’ll just go ahead and add that instead of cream cheese and that will be dinner some soup and some bread you have to hold the jar with one hand and then with this one not that one this one yep you’re going to lift it up it’s going to be a little bit hard to do try to catch it I love that she wants to help she is such a helper so I try to include her as much as possible but you know opening a jar getting the lid off of a jar that you’ve canned is a challenge the lid here hold the jar hold the jar for Mama you got it there you go now take off that lid and you can pour the soup in smells good good now don’t let it Splash hold yeah there you go that’s better so you may recall that this recipe called for cream cheese in it before serving and I did not can it with the cream cheese in there so I am adding you know that wouldn’t be safe right so now I am adding whipped cream to kind of replace some of that creamy milky flavor it’s Monday morning for breakfast we’re having our bread with scrambled eggs fresh fruit for lunch we’re having left over your Little Caesars and whatever else needs eaten from the fridge all right tonight we are going to have chicken Tika Masala we’ve got some simmer sauce coconut milk and from the freezer I have some squash and zucchini that I’ll be adding to it and then of course our chicken breast from when we butchered our chickens so that’s what we’re going to be having with some rice and sometimes I make some naan but I’m not sure I’m going to have time tonight it’s but busy time do you like chicken CH m do you like chicken chica Masala okay we’ll find out here I’ve replaced water with coconut milk and then there is still some water needed I’ll leave a recipe down below but um the chicken Tika Masala is pretty easy you just kind of dice up your chicken the way that you want it if you’re really good you might like um pound it flat and tenderize it and you’ll have like you know just more tender bits but I don’t do that so just chop up your chicken and pan fried a little a little bit and onions good in almost everything right especially something Savory like this I’m using two jars of simmer sauce here if you want you can add a little water to it and shake it up and then put it in the other jar and Shake it up make sure you get all of it in there and now I’m adding a quart of diced squash and a quart of shredded zucchini that was really intended for zucchini bread but I’ve got way more of it in my freezer than I need so into this Curry it shall go I think I’m going to make some mango Lassie if you haven’t had mango lossi before it’s something that you might get at an Indian restaurant it’s basically a mango smoothie here I have some of our homemade yogurt and then two cans of diced mangoes I mean I don’t know what’s in your pantry I feel like sometimes we’ve got a ridiculous amount of things like this but anyway so we’ve got some diced mango and I’m just going to go ahead and wear that up with my uh immersion blender and then add some yogurt to it I did drain the juice out and I reserved that for something for what I’m not sure sure I don’t know if you have an immersion blender but I really use mine a lot I like it to um make soups creamier I use it on mashed potatoes sometimes and then I use it for things like this so if you don’t have one I will link um one below that I think you might like but if you do have one please tell me how you use yours because I do like that I don’t have to dirty like an entire kitchen a mixer or a food processor or something for a recipe like this one I present to you our chicken Tika Masala on coconut rice with our mango lassi delicious favor doesn’t feel like a pantry challenge for breakfast we just are having eggs and bread and I had a little bit of those nuts that I told you had fallen out so I’m just kind of sprinkling those on top and we try to have some fruit with every meal or vegetables so I will go ahead and add a side of berries and my son is having a biscuit with apple butter on it that’s our last biscuit from last week for lunch we are about out of leftover so Rosie is going to have some apples with peanut butter graham crackers and my son is going to have chicken nuggets with fruit and yogurt and I am just going to pick it whatever they don’t eat and just find whatever is in the fridge or Pantry nothing special just a little picking and will do me cuz I’m not even that hungry right now and for dinner tonight we are going to have barbecue ribs corn on the cob bread I’m gonna go ahead and make some more bread today and something else okay so we have ribs in our freezer because it’s one of those things you save for a special occasion and then time goes on time goes on and it feels like they’re taking up so much room and you never used them for the special occasions so I busted them out I had two racks I decided to go ahead and just Tha them both because right now we are feeding six people and I’m not sure how much um we’re going to need but now that I’m looking at it they are looking much thicker than expected and I’m here to tell you that they lasted a couple meals I thought it would be hardly enough for dinner and that we were going to have to like really do some things to stretch this but honestly we had plenty to eat I am seasoning these with a couple jars of seasoning that I found in our pantry we’ve used season chicken we’ve used this sun brisket it’s pretty versatile but it’s just a barbecue rub um like I said had two different jars so I went ahead and Consolidated it into one which feels good to put that old one old jar in the sink and I’m just going to rub this on there and let them sit for several hours I’ve got an entire jar left I think we’ll be having barbecue again soon we’ve had a super busy week I feel like with the snow and everything um we just had a nice little break for a while and then some stuff kind of got scheduled in this week that would have been earlier in the season and now it’s just busy busier than it would normally be and maybe it’s especially hard because we’re coming off of a break but I am going to go ahead and make some bread to go with our dinner tonight um my friend gave me this bread maker which is beautiful and amazing works really well I did have not had success in it though with um freshly ground grain and I haven’t had time to grind any yet um I’ll probably get that running in just a little bit to kind of get ahead of it so I can make some maybe tonight or tomorrow um any anyhow I am going to go ahead and use our white flour to make some bread just to make a loaf of bread in here because we have finished our bread off except for just a wee little bit I do have let’s see all right so this is kind of like where we keep our breads we’ve got some old uh taco shells that I thought I might use in a taco salad and then I do have a little bit of bread here but it’s not very much and really it’s getting stale so maybe I have to turn that into the croutons or something to go on a salad I’m not sure got a few hot dog buns here and some tortilla shells but that’s it for the bread so I’m going to go ahead and make some more and we can have that with our dinner tonight or with um maybe some breakfast breakfast sandwiches tomorrow I don’t know but it seems like you know you always want to have some bread in the house and I’m running low so I’m going to go ahead and do that with six of us um it doesn’t take long to go through a loaf so I’m going to make some now it’s super simple you just add everything in the order listed 1 and 1/2 cups of water 3 tbsp of butter 3 TP of sugar or honey 1 and 1/2 teasp of salt 4 cups of bread flour 1/2 cup of nonfat dry milk I’m sorry that’s 1/4 cup of non-fat dry milk and I used regular milk and 2 tpoon of yeast where’s [Music] Red I like to do the ingredients outside of the bread machine and and then pick up the pan or the loaf pan and set it down inside the machine it’ll just click right into place that way if you happen to spill any ingredients it doesn’t get into the machine it gets on your counter so it’s easier to clean up but you just plop it down into the thing it clicks in place and then you have to select the correct setting I have a tendency to miss the setting and have to go through it a second time because I am just that good but that’s what happens whenever you work too fast all right I’m going to go ahead and take these guys out of the package or the plastic I mean and put them into our Dutch oven and roast them low and slow for a few hours till hopefully they fall off the bone um you will see that these big boys and all their marble fatness uh really puffed up and they were just suck for dinner we are going to go ahead and have our ribs I am doing this everything chopped kit with everything seasoned ranch dressing we’ve never tried it before so we’re just giving it a go my bread kind of fell I think it’s probably because I added milk instead of the powdered milk so it was probably a little bit too wet and I think we’ll do some corn on the CB while this is a pantry challenge eating fresh fruits and vegetables is important to me I want to make sure the kids especially have everything they need for their growing and developing bodies so I do allow some funs for fresh fruit and vegetables hence the salad K six tonight so I did two bags it’s got these little everything bagel chips and some everything seasoning in it forgetting how busy our week would be I bought three of these solid kits three different kinds I only ended up using this one as you can see the ribs look amazing and I served them with corn on the cob bread uh beet pickled eggs and that salad good morning today is Friday and we have some leftover bread and I’m going to make French toast so we’re going to use some cinnamon some milk vanilla and that whole wheat bread the whole wheat bread is nice and Hearty so really by the time we had our piece or two it was enough to fill us up I’ll leave a recipe down below for you but I don’t over complicated I just kind of mix it till I think it looks good and use it up I do prefer to fry it in butter as opposed to any other oil so I’m just going to soop up that mixture into the bread here and fry it it’s really good we had some pear compost in the freezer that I thought I would add to this that a friend made for us and I also have just a little bit of um heavy whipping cream left so I’ll make some whipped cream too I’m just going to warm it up in the microwave I’ve got about a cup a cup and a half of cream here I’m going to add about a tablespoon of sugar to that and a splash of vanilla and then I’ll just use my immersion blender and work on it until till it’s pretty thick you want to be careful not to go too far if you’ve not made this before because you can turn it into butter and sometimes if I do accidentally start turning it into butter I just keep going and I tell the kids it’s sweet butter oh my goodness it looks so good I feel like I can smell it all over again um I promise it was really good like I said we added that par comp po that whipped cream on top and it was definitely enough that we all felt full and satisfied afterwards that’s it for the this week forgive me I’m behind I’ve actually got a whole another video that I am working on and editing and hope to get posted so that you can see week three because we are done with week three and I don’t know are we on week four now I don’t know I got behind I kind of focused on homeschooling and all that and um just run in the house and this is like fun to do but not always you know urgent right so uh forgive me and thank you and if you want to see more please subscribe so you get your notification thanks I hope you have a fun time doing this video so come back if you want to make this dinner again come back if you forget the recipe and we will help you

Join me for WEEK 2 of the #threeriverschallenge #pantrychallenge. Thanks always to Jessica @threerivershomestead for the invite.

RECIPES

• (Almost) White Chicken Chili
2 small onions, chopped
1 1/2 c green peppers, chopped
4 tsp minced garlic
4 tsp cumin
2 tsp oregano
8-12 c chicken broth
2 15 oz cans great northern beans
2 tsp salt
4-6 c cooked chicken
8 oz cream cheese

Saute onions, peppers, spices
Stir in chicken
Add beans and broth
Melt cream cheese in microwave, add some broth to the cream cheese to help thin it, add to soup.

Freshly Milled Whole Wheat Dough, four ways… Adapted from Crusty Dutch Oven Bread Adapted from @appalachiashomesteadwithpatara

15 c freshly milled hard wheat
6 tsp salt
2 tsp yeast
6 c water
honey or sugar to taste

Allow the wheat to autolyze in water for 10-20 minutes, then add the rest of the ingredients.
Divide dough into fourths

Dutch oven bread (most hands off)
Dough can rest in bowl all day. Or not.
Preheat oven to 450* with dutch oven inside
Place parchment in bottom of dutch oven, place ball of dough on the parchment
Bake 25 min with lid on, bake 5 min or until bread thermometer (https://amzn.to/3HLFtui) reads 190*

Basic Bread:
Use 1/4 of dough recipe above
Shape into loaf and bake at 450* 20-30 until bread thermometer (https://amzn.to/3HLFtui) reads 190*

Everything Bagel Freshly Milled Wheat Bread
Use 1/4 of dough recipe above
Knead 1/2 cup of everything bagel seasoning into bread
Shape into loaf and bake at 450* 20-30 until bread thermometer (https://amzn.to/3HLFtui) reads 190*

Cinnamon Pecan Freshly Milled Wheat Bread
Use 1/4 dough recipe above
In one bowl:
1/3 c butter melted
3 Tbsp Cinnamon
3 Tbsp white sugar
In another:
1 c chopped pecans

Roll dough into rectangle.
Spread cinnamon mixture, then sprinkle with pecans
Roll the dough up to create a swirl, tucking ends in as necessary.
Bake at 450* 20-30 until bread thermometer (https://amzn.to/3HLFtui) reads 190*

• Chicken (and vegetable) Tikka Masala
o 2 jars Simmer Sauce
o 1-2 onions
o 1 qt frozen diced squash
o 1 qt frozen diced zucchini
o 2 lb Chicken breast
Dice chicken and sauté
Add onions and cook until translucent
Add simmer sauce and remaining vegetables.
Cook until chicken is done; allow to simmer for deeper flavor

• Coconut Rice
o Coconut milk
o White rice
Make rice as directed substituting up to half of the water for coconut milk. Add sugar if desired, but we don’t unless it is for dessert.

• Mango Lassi (mango smoothie)
o 2 cans diced mangos
o 4 c or more plain or vanilla yogurt (Greek yogurt makes a thicker drink)
o sprinkle of cardamom if desired
o sweetener if desired
Drain mangos, and use an immersion blender (https://a.co/d/6tC8sHd) to liquify mangos.
Add in as little or as much yogurt as desired.
For thicker lassi, use Greek yogurt. For even thicker yogurt, use a spoon to stir in the yogurt instead of a immersion blender.

BBQ ribs
2 racks of ribs, cut into portions for each person (2-3 ribs each)
BBQ rub of choice
rub on as much BBQ seasoning as the ribs will take.
Let sit for 2-3 hours
Bake covered in a dutch oven for 2.5-3.5 hours at 225* until the internal temp reads 170* or the meat is falling off the bone.
Broil with the lid off for a couple minutes if desired.

Bread Machine Bread (2 lb loaf)
1/2 c warm milk
1 c water
3 Tbsp unsalted butter
3 tsp sugar or honey
1.5 tsp salt
4 c white flour
2 tsp yeast
Add in the order listed and choose the Basic White Bread-Machine Bread option
Select 2 lb loaf; light, medium or dark crust, no mix-ins
I used a Cuisinart Bread Machine similar to this one https://amzn.to/3u9NJ4p

French Toast
6 slices of hearty bread
In a pie dish:
1 egg
1/4 c milk
1/2 tsp cinnamon
dash of vanilla
Soak the bread for a moment on both sides then fry in a small amount of butter until golden brown/cooked through.
We added warm pear compote on top

Whipped cream
1 c whipping cream
2 Tbsp sugar
dash of vanilla
Use immersion blender to combine all ingredients. Whip until fluffy. If you go too far you’ll start making butter.

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VIDEOS REFERENCED OR YOU MAY LIKE

Last Week’s Pantry Challenge 2024 https://youtu.be/pb-ctw64sVA

#everybitcountschallenge // 5 DAYS of PRESERVING Homestead Goodies

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Products to Help With These Recipes
(Amazon Associates may receive a small commissions from products purchased through these links… You do not have to purchase any products from these links to bless my family. We earn commission on any products purchased from Amazon soon after clicking one of these links)

Immersion Blender https://a.co/d/6tC8sHd
Oval Roasting Pan https://a.co/d/6tC8sHd
Grain Mill https://amzn.to/48WjCMP
Motor for Mill https://amzn.to/3SHV58p
Bread Machine https://amzn.to/3u9NJ4p