Pantry Challenge Week 1 - What We Eat In a Week

[@sarahmilton]

Happy Wednesday!! Thank you for making healthy meals, so many other KZbinrs are only making meals full fat and heavy so I really appreciate your cooking! ❤🫶

[@TheWyomingHomestead]

Happy Wednesday, thank you so much. We are far from perfect but try to eat the kinds of foods that make us feel best and that usually is healthier meals. 😊

[@jerilynmoyer6495]

@TheWyomingHomestead Do you garden in ground or in raised beds? We bought some property in Wyoming, near Laramie, and were told we would have to do a raised bed garden

[@stephencameron1709]

Nice ideas on recipes. Everything looked delicious. Pancakes looked very interesting, and that soup! Have to try that. Feel better. ❤️🙏🏻Val C

[@TheWyomingHomestead]

Thank you so much! We are feeling so so much better now, we appreciate the well wishes 😊

[@lorita3488]

When ever I cook I save any ends or peels or vegetables that are looking a little old till full. I also save any bones from roasted or from COSTCO or a local grocery stores have Roasted chicken for $5.00 I buy 2 take them home and take all the meat off the chicken and either freeze the bones or make broth/stock as soon as possible in my crock pot. I love to combine all my frozen vegetable scraps with the chicken bones and make a really great broth! Root to Stalk Vegetable Broth Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free! Root to Stalk Vegetable Broth Homemade broth Serves: makes approximately 1 gallon broth Ingredients ⦁ 3-4 leeks, green parts and ends ⦁ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green) ⦁ 1 zucchini, roughly chopped ⦁ 1 bunch of celery, tops and bottoms ⦁ 1 large onion, quartered or 3 onions tops and bottoms ⦁ 1 handful parsley ⦁ 1 handful thyme ⦁ 2 cloves garlic, peeled Instructions Directions: ⦁ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. ⦁ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. ⦁ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't have a stockpile of frozen vegetable scraps, don't feel left out. ⦁ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro

[@TheWyomingHomestead]

Thank you for passing along 😊

[@paulasimson4939]

The oatmeal, egg, banana breakfast looks amazing. I'm going to give it try.

[@TheWyomingHomestead]

Hope you like it! 😊

[@karenhunter8969]

Great use of leftovers. Although I’ve never tried the meats you use. I’ll cherish your tzatziki’s recipe!

[@TheWyomingHomestead]

Thank you! 😊

[@lorita3488]

CROCKPOT FRENCH ONION SOUP You'll Need 3 pounds yellow onions, peeled, cut in half and thinly sliced 2 tablespoons unsalted butter, melted 2 tablespoons olive oil 2 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper, or more to taste 2 sprigs fresh thyme ¼ cup balsamic vinegar 8 cups (2 32-ounce cartons) beef broth ⅓ cup brandy, optional but recommended 4 to 6 baguette slices, toasted (1 slice per bowl) 1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl) How To Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper. you can put as much onions as your crock pot/slow cooker will hold because they cook down and then divide for recipes! Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft. Add the beef broth, balsamic vinegar, and fresh thyme. Cover and continue cooking on low for 6 to 8 hours. Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven. Top each bowl with a baguette slice and the shredded Gruyere. Bake for 20 to 30 minutes, until the cheese is completely melted. Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying! I usually just do a baking sheet full of sliced French bread with garlic butter and any cheese on them that we have since we usually eat 2 or 3 slices when eating one or 2 bowls of French Onion soup. I do not bother with the broiler because I don't like my bread crusty or hard Oh, this soup looks SO good, don't you agree? We love having it do all the work while we take care of other things on our to-do lists. Have you ever made French onion soup in the slow cooker before? Do you have any tricks of your own for making the classic dish at home?

[@Oatlove86]

Those Meals looks fantastic, fresh an delicious. I live in Germany and in January i'm only dreaming of Fresh Tomatoes and Salads, if you want to eat seasonally. We have a lot of Cabbage, Kale and stuff like that, but its ok, and if you're creative, you can make delicious melas of it. Hope You're doing well. Have a nice week, greetings from Germany 😀

[@TheWyomingHomestead]

Thank you so much! You are so right you can still do a ton of yummy things with those and it makes us appreciate summer produce that much more! 😊

[@lorita3488]

Jan's most remembered: Mom's Meat Loaf From the Kitchen of: Alderson Family Favorite Meals Ingredients: 2 lbs. ground beef 1/2 lb. pork sausage I some times use Mild Italian sausage 3 eggs, beaten 2 cups crushed soda crackers 1/2 cup water 1 tsp. garlic salt 1 med. onion, chopped 1 bell pepper, diced 1/2 tsp pepper Ingredients: 1/2 cup ketchup, divided Recipe instructions: Preheat oven to 350 degrees. Mix all ingredients except 2 Tbsp. ketchup. Shape into loaf and place in loaf pan. Spread rest of ketchup on top and bake in 350 degree oven for 1 1/2 hours.

[@TheWyomingHomestead]

Yummy, thank you!

[@ruthlaity6093]

Great job on using leftovers. I never have a lot because i taught my self to break down food or i make a dish for my daughter and her family. Also i make two meals one to eat and one to freeze.

[@TheWyomingHomestead]

I love it that is so perfect! Fingers crossed we can get through some of the meat and things in the freezer so we can do the same! Right now we have no room haha 😊

[@shaunamiller3235]

Great job using the leftovers for your lunch the next day. We have a small homesteaf and its great seeing another woman working away from the home and still doing all the stuff. Thank you for the great ideas!

[@TheWyomingHomestead]

Thank you so much! 😊

[@mardwella]

💜💜💜💜💜

[@mamabairds]

Thank you for sharing all your recipes! I love that you use game meat! It inspires me to get in there and make some of my elk! Thanks Morgan! I can't wait for more videos!

[@TheWyomingHomestead]

Thank you for always being here! 😊 enjoy that elk you have it is so so yummy!

[@mollyswanner1607]

Really enjoyed watching!! Will definitely try the soup. I think its called the spine on the kale!

[@TheWyomingHomestead]

Thank you so much, I hope you enjoy! Ahh, I knew someone would know! 😊🤍

[@lorita3488]

Garry's favorite - Dad's Venison steaks From the Kitchen of: Alderson Family Favorite Meals Serves: 6 Ingredients: 3 Tbsp. flour 1 1/2 tsp. salt 1/4 tsp. marjoram 6 venison steaks, cut from the round Ingredients: Fat for frying 1 small onion, peeled 4 medium carrots, scraped 1/2 cup diced celery and tops 1 1/2 cup beef broth Recipe instructions: Mix flour, salt and marjoram; rub over meat. Brown steaks in hot fat in pressure cooker. Add vegetables and broth; cover and set controls at 10. Cook for 20 to 30 minutes after control jiggles. Cool normally 5 minutes, then place pan under cold water to reduce pressure quickly. Thicken liquid for gravy by rubbing vegetables through sieve, food mill or blender. Garry's favorite - Wild Rabbit with vegetables From the Kitchen of: Alderson Family Favorite Meals Serves: 8 Ingredients: 1/4 cup flour 2 ( 3 to 4 lbs.) rabbits 2 tsp. salt, 1/8 tsp. paprika 2 tsp. curry powder 1/8 tsp. curry powder Ingredients: Fat for frying 8 potatoes, peeled, 12 whole carrots, scraped, 2 thick onion slices, 1 cup hot water, 1 bay leaf, 1 1/2 cups beef broth Recipe instructions: Skin, clean and cut up rabbit. Combine dry ingredients in paper or plastic bag; shake rabbit pieces in flour mixture. Brown meat lightly in hot fat in pressure cooker. Add vegetables, then water and bay leaf. Cover and set controls at 10, and cook for 18 to 20 minutes after control jiggles, reduce heat. Cool normally 5 minutes, then place pan under cold running water to reduce pressure quickly. Arrange rabbit and whole vegetables on heated platter. Thicken liquid for gravy by forcing remaining vegetables through sieve, food mill or blender. Or use 2 tsp. cornstarch in a little bit of the liquid, stir till no lumps, then stir into liquid. Stir in cream; simmer 5 minutes. Serve hot.

[@TheWyomingHomestead]

We will have to try, thank you! 😊

[@kdonor]

I hope you're enjoying the challenge! I've been having fun serving more home jarred foods this week.

[@TheWyomingHomestead]

We are loving it! That’s amazing you get to enjoy all your hard work! 😊

[@shannonnewman9202]

We make a very similar soup but mix a bit of chorizo in when cooking the onions. It almost dissolves into the soup, but adds so much flavor.

[@TheWyomingHomestead]

That sounds delicious! We will have to try doing that! Thank you! 😊

[@heathervanek8762]

That pancake looked amazing im going to try that! Thank you ❤

[@TheWyomingHomestead]

Thank you! Hope you like it! 😊

[@kpheathen9370]

Greetings from Louisiana

[@TheWyomingHomestead]

👋

[@carolyngregory9354]

Hi from Mississippi

[@TheWyomingHomestead]

👋 thanks for being here 😊

[@pattiupton1499]

That oatmeal pancake looks good!

[@TheWyomingHomestead]

Thank you! 😊

[@mf3610]

Love your videos and the way you cook! It’s somehow both simple and unique with giving me fresh ideas! Jealous how it seems to come to your mind easily. I have to sit down and meal plan and rack my brain if I want to cook at home each week

[@TheWyomingHomestead]

Thank you so much! I just have a running list of the meals I like to cook or want to try on my notes on my phone that way when I don’t know what to cook, I can refer back to that list. Hope that helps 😊

[@katharvey7324]

Do you do anything with your carrot tops? They are bitter, but provide so much vitamin C. I dehydrated and powder mine and I use them in soups, stews and smoothies. Just thought I’d pass on that on! 😊. I try to find a way to use everything and waste nothing. I love how you store your carrots. It’s very hot here in Texas, and it’s very rare to find any homes with basements, but I sure with I had a cold room.

[@TheWyomingHomestead]

I do sometimes but usually just as a garnish like parsley and if nothing else, they go to the chickens. I’ll have to try that though, thank you so much for the suggestion 😊

[@athomewithtexasgirl9888]

This was a great video. In fact right now as im watching this im cooking up that pancake you made with the banana, egg and oats which is perfect bc i had a canister of oats i needed to use up in the pantry. Also quick question. When you put the fish in the 400° oven. How long did you cook it for? Looked so good. ❤

[@TheWyomingHomestead]

We hope you enjoyed the pancakes! We only cook our fish for about 10 minutes or so just until it is flakey when touched with a fork 😊

[@jenmv3483]

Tzatziki normally have dill and mint? Gyros look yummy

[@TheWyomingHomestead]

Yes they do, pantry challenge in the winter means we didn’t have that so went without and it was super still 😊

[@VeronicaRonniDorval2638]

😋👍

[@jessicaproulx7228]

Thanks for a your video! Question: are your cabinets paint color "Mascarpone' from Benjamin Moore? It is a nice buttery color. Thx

[@TheWyomingHomestead]

I looked back in the building files and can’t find the color (they were done before we moved in). Looks like they are from mid continent cabinetry’s custom paint program

[@amygriffith3598]

Are the pine shavings dry or moistened that you store carrots in? Stay warm in the cold temps coming your way! Brrrr….

[@TheWyomingHomestead]

They are 100% dry when you out the carrots in. Just do a layer of dry shavings, a single layer of carrots, and repeat. Make sure the tub is 100% blackout and you should have no problems! 😊

[@amygriffith3598]

@@TheWyomingHomestead Thank you!

[@crystalh1402]

I’m curious if you work from home or work in an office. I struggle with the pantry challenge in finding recipes that are palatable when I only have access to hot water and a microwave.

[@TheWyomingHomestead]

I am very lucky and work from home however I depend on leftovers almost exclusively for lunches during the work week 😊

[@Thisisit120]

Where did you get your hazelnut coffee?

[@TheWyomingHomestead]

It is from Black Rifle Coffee 😊

[@mariadietz7559]

Hi great video. Where do you get your pine shavings? Is there a food grade shaving ?

[@TheWyomingHomestead]

Thank you! We just get pine shavings from tractor supply as long as it is 100% pine and nothing else added. 😊

[@emmarobichaux7630]

how would you describe the taste of moose? Does it taste like beef or deer or does it have a distinct flavor

[@TheWyomingHomestead]

It is more similar to beef but much leaner, much more tender, and a bit sweeter 😊

[@emmarobichaux7630]

@@TheWyomingHomestead Thank you so much, I've never tried it before but I want to start getting into hunting bigger game more and processing my own meat! There is just something special about cooking meat that you took the time to hunt or raise ethically that just is amazing to me

[@ruthanlanoszharriss6099]

Do you think you got sick from the fish tacos?

[@TheWyomingHomestead]

Nope, we actually came down with covid, probably from all of the holiday gatherings

[@reginathompson9350]

With all the craving and the glow on you face is it possible we will be seeing a 👶 soon?

[@sherismith1882]

The not loving soup is definitely a man thing!!!! LOL All the men in my family prefer a heartier style meal and all the women love soup....Mmm Mmm so comforting!!!

[@TheWyomingHomestead]

So funny, we are all so similar 😊