ForkintheLoaf

One of our favorite "Go-To" breakfast or dinner options. It's easy, it uses up sourdough starter discard, it is easier to digest from fermenting the grains, and uses ingredients from the pantry that we always keep on hand. Sourdough discard waffles 2 cups Sourdough discard 2 eggs 3/4 tsp. baking soda 1/4 tsp. salt 1/4 c. melted ghee, butter, coconut oil, or any fat you prefer or have on hand 1 Tbps. honey Opt: Vanilla, cinnamon, cardamom, maple syrup, blueberries, etc Mix all together and cook in a waffle iron according to the irons directions. In my cast iron one, I do 4 min on each side. To make a sandwich add a hard fried egg, slice of cheese, sausage patty or bacon, or slice of ham, and mustard to taste.

Cornbread and Chili from Pantry Staples and Gluten Free! Perfect summer day for a pot of chili! We got hit with a lot of rain and the temps are about 15 degrees cooler than normal. Tropical Storm Hilary, thank you for blessing us with all this extra water! We love corn bread with our chili, and my stomach loves it gluten free! So here is my take on a cozy pot of chili, made with everything I have on hand already, and some gluten free cornbread from scratch! Corn Bread 1 cup cornmeal ¾ cup flour or gluten free flour (1-1) 2 eggs ¼ cup honey ¼ cup oil of choice 1 cup milk of choice ½ tsp. Baking Soda 2 tsp. Baking Powder 2 Tbsp butter to melt in heated pan or baking dish Heat the pan in the oven with butter. Mix all ingredients except butter together. Pour into a heated pan and bake at 400° for 20 minutes. Chili 1 pound Ground beef, chicken or turkey, or stew meat ½ large onion, diced 3 celery stalks, diced 1 medium red pepper, diced 1 pint (ish) each - black, pinto, and kidney beans 1 quart tomato, salsa, diced, or stewed 1 (8 oz) can tomato sauce 1 (4 oz) can diced green chilies, we like mild 4 cloves garlic, minced 3 ½ Tbsp. Taco Seasoning or chili seasoning 1 Tbsp. Lime Juice Add one Tbsp oil to your soup pot and heat on medium high heat. Add diced onion, celery and pepper and cook until onion is translucent. Add meat and cook until cooked through. (The meat will brown if you remove the veggies first and then add when done browning) Dump the rest of the ingredients

Today I experiment canning with chicken thighs, making teriyaki chicken. I also get caught up with canning chicken breast. Lots of fun today! Recipe: Teriyaki Sauce for 3-4 pounds chicken 1/2 cup Soy Sauce 2 Tbsp Coconut Sugar 1 Tbsp Honey 1 tsp. Minced Garlic 1 tsp. Sesame Oil 3 Tbsp. Mirin 1/4 cup water 1 Tbsp Corn starch, (or clear jel if canning) Cook on stove until thickened, then its ready to go. This is great on anything teriyaki! Hands down favorite teriyaki sauce.

Tis' the Season to can beans! When nothing else is ready for harvest or preserving, can dried beans, soups, meats, etc. Every little bit helps and keeps your pantry stocked. Music: Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I love having shelf stable, ready made meals to grab and go for lunches and easy dinners. Beef Barley is one of my favorite soups! Canned Beef Barley Soup 1st layer: 4 lbs Top Round, diced in 1 in. chunks, browned in skillet 3 c. carrots, shredded 2 cups celery, chopped 2 cups onion, diced 2 c. pearled barley Large Pot: 1 jar tomatoes, do not drain 3 Tbsp Tomato paste ¼ c. minced garlic 1 gallon Beef Bone Broth 2 Tbsp Soy Sauce 2 Tbsp Worcestershire sauce 1 tsp dried thyme 2 Tbsp dried parsley Salt and pepper to taste Pan fry the beef until juices evaporate and meat sears on all sides. Make sure not to overcrowd pan. Pour the beef broth into a large pot or pitcher and add tomato paste, garlic, soy sauce, worcestershire sauce, thyme and parsley. Mix until all the paste is completely incorporated. Ladle broth mixture into jars. Debubble. Wipe rims, add flats and screw on rings, finger tight. Process in Pressure Canner for 75 minutes. See your altitude charts for pounds of pressure. Follow normal removal procedures for pressure canned items. Let sit overnight to 24 hours before cleaning jars, removing rings, labeling and storing. Music Track: Chill Acoustic Music provided by Oak Studios Song: Moiko - GRAVITY Music provided by XimerTracks. Stream: https://youtu.be/y9Y6_i9GUj0 https://youtu.be/s0T1Te_33C0

So I had to get some new chicks for the flock and wanted to bring you along! Hope you enjoy this short video! Music: Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

Delicious cookies using fresh milled soft white wheat, using whole sugars, and all stuff I have in my food storage pantry. Delicious and healthy! The original chocolate chip recipe: Chocolate Chip Cookies 1 cup butter 1 cup brown sugar ¾ cup sugar 1 Tbsp Vanilla 2 eggs ¾ tsp salt ¾ tsp baking soda 3 cups flour 1 ½ cups semi-sweet chocolate chips Preheat the oven to 350°. Cream butter and sugars until light and fluffy. Add vanilla, and eggs, one at a time, incorporating well after each one. Add flour, baking soda and salt. Mix until thoroughly mixed but not overmixed. Add chocolate chips, stir just until mixed through. Scoop onto a parchment paper lined cookie sheet in 1-1 ½ Tbsp sized dollops. Bake at 350° for 10-12 minutes, depending on preference. Cool completely and store in an airtight container. *They freeze amazingly cooked or raw. I like to fill up a cookie sheet with dollops of dough and then freeze them. When frozen, pull them off the sheet and store in freezer in a ziploc baggie. Bake as directed above. You may have to add a minute or two, but just keep a watch on them. Modified cookie: 1 cup butter 1/2 cup demerara sugar 1/2 cup Palm or coconut sugar 1 Tbsp. Vanilla 2 eggs ¾ tsp salt ¾ tsp baking soda 3 cups fresh milled soft white wheat flour 1 ½ cups semi-sweet chocolate chips Follow directions as stated above. * You can use any whole wheat flour for this recipe. Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0 Track Info:- Title:- Take Your Time by Dan Lebowitz Genre and Mood:- Country & Folk | Clam https://www.youtube.com/watch?v=OUtQ4c8TYTE

Here is the taste test video of the Canned Coleslaw we made a while ago. We need to let it sit after canning, for about a week to a month. I believe this was about a month later. Link to the video of canning the coleslaw: https://youtu.be/m6QNO1idDHE Music: Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I love the 4 seasons. My favorite thing about winter is the rest that comes after the high demand of growing things in the summer, and the hours that are consumed in the fall with harvesting and preserving those things. But, like every season, there is a bit of preparation and work that goes into that as well. This is what we do for the winter for our chickens and our garden and they really go hand in hand. Music: Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

This is an easy, delicious french bread that uses all pantry, food storage, shelf stable ingredients! French Bread 2 loaves Ingredients: 2 ½ c. warm water (no hotter than 110°F) 5 ½-6 c. flour 1 Tbsp. Active dry yeast 2 Tbsp. Sugar 1 Tbsp. Salt 2 Tbsp Olive Oil Egg wash: 1 egg 1 tsp. water In a mixer, add 1-2 cups of warm water, yeast and sugar. Let sit for 5-10 minutes. You should get a good amount of foam on the surface. Add ½ the flour and mix to combine. Add up to the rest of the flour slowly, in increments until it just starts forming a dough ball with a tackiness, but not a wet stickiness. Knead in the mixer for 2-3 minutes. Let rest, covered, for 15 minutes to fully hydrate. Pull dough from the bowl onto a floured surface, divide into 2 balls of dough. Roll each dough ball into a rectangle with a rolling pin. Then using hands, roll each rectangle into a 14-16 in. long roll, like a cinnamon roll, just before cutting. Tuck ends. Using a greased knife or a lame, (bread scoring knife) cut at least 3 slashes over the top of the loaf about ½ in. deep. Cover with damp cloth and let sit for 30-45 minutes, or until doubled in size. In a small bowl, mix water and egg until well mixed. Use a pastry brush to brush over the whole surface of the loaves that are showing. Bake in a preheated oven at 350° F for 30 minutes or until internal temp reaches 200° F. Let cool before serving. *Note: To make a crispier crust, you can use a few ice cubes in the pan with the bread, or a mug of hot water in the oven with the bread, but not poured over the bread, or in a bowl, something to create steam while the bread is baking in the oven. Music: Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

These are seriously scratch made chicken enchiladas. The only way they could have been more scratch is if I used actual pepper instead of chili powder. Super delicious from pantry staples that are easy and often kept in your pantry or food storage. Recipe: serves 9 Corn Tortillas 2 c. Corn Masa Flour 1 3/4 c. Hot water 1/4 tsp. salt Mix well until forms a soft dough ball that is not sticky. Cover and let rest for 10-20 minutes. Pull of golf ball sized portions of dough, press into flat circle between plastic or parchment paper. Peel and place tortilla onto hot skillet and cook each side about a minute or until dry and moves freely on skillet. Put directly from heat into a towel and pile together inside of towel to keep warm and moist until ready to use. Enchilada Sauce 2-3 Tbsp. Olive Oil 1 1/2 Tbsp. Chili Powder 1 tsp. Cumin 3 Tbsp. Sourdough Starter (Or 2-3 Tbsp. flour) 1/2 tsp. granulated garlic 1/2 tsp. granulated onion Salt and Pepper to taste 8 oz. can tomato sauce 2 c. Chicken broth In pot or pan, heat oil with spices for about a minute. Add starter or flour and cook for another minute. Add tomato sauce and whisk well to combine until no lumps. Add broth, again whisking until no lumps. Let simmer for 7-10 minutes. Will thicken as it cools. Optional: add splash of lime juice after cooking. If you like Oregano you can add 1/2 - 1 tsp when toasting spices. Meat Mix 1 can or jar of chicken, drained and broken up 1 can drained mushrooms 1 can mild diced green chilis 1/2 c. shredded cheese 2-4 cups fresh spinach, sautéed until wilted Mix altogether. Casserole 1/2 batch of corn tortillas 1 batch Enchilada Sauce 1/2 c. shredded cheese for top In 8X8 or 9X9 in. pan, spread a dollop of the sauce on the bottom. Layer with a couple of tortillas cut or torn to cover the sauce. Add 1/3 of Meat mixture then top with a bit of the sauce. Do this until Meat is used up, finishing with a cover of tortillas, layer of sauce, layer of cheese. Add parchment paper to fit the top. Cover with foil. Bake at 350° for 45 minutes. Remove foil and bake another 10 minutes. *Serve with beans topped with cheese, rice, lettuce, sour cream, avocado, radishes, fresh chopped cilantro, etc. Whatever you have on hand that would go with tacos or enchiladas! Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

First timer here with the canned coleslaw but I have been very curious to see if we would like it. I love the idea of having another vegetable that is shelf stable and can support our food storage. Recipe Canned Coleslaw From my kitchen 10/29/22 Slaw Ingredients 5 pounds cabbage, shredded 1 carrot, shredded 1 pound red cabbage, shredded 1 Tbsp. Salt Mix together in a large bowl and let sit for at least one hour. Strain and pack into pint size jars. Brine: 1 ½ c. water 2 ½ c. vinegar 1 c. sugar Warm in pot just until sugar is fully dissolved. Top each jar and refill after de bubbling. Seasoning per pint jar ¼ tsp. Mustard seed ¼ tsp. Celery seed Add to each jar before packing with slaw and brine. Wipe rims, cap with new flat lids and rings. Process in water bath canner for 20 min. Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I love oats. Here are 3 different ways I use them and some different kinds of oats that I use regularly and keep in my food storage. Recipes: Breakfast cookie formula 1 banana (Could sub 1/2 c. applesauce, mashed canned pear, or pumpkin) 1 c. quick oats 1 egg 1/2 Tbsp Yogurt per banana (1 tbsp per was too moist, delicious though!) 1/4 tsp baking soda 1/8 tsp salt Vanilla (prob 1/2 tsp per banana) 1/4 c. add in; Choco chips, raisins, caramel bits, etc Mix well, scoop by the 1/4 c. and flatten slightly. Bake at 350° for 15 min. Granola 3 c. Rolled Oats 1/4 c. melted coconut oil 1/2 c. real maple syrup 2 tsp. cinnamon 1 c. nuts 1/2 tsp salt Mix thoroughly, spread on parchment lined sheet pan and bake at 350° for 15 min. Mix and bake for another 10-15 min. Stir and let cool. Store in airtight container. Savory Oat Groats (serves 4) 1 c. Oat Groats, rinsed 2-3 c. water Pinch salt Dab of butter (about 1 tsp.) Let soak overnight. Cook in Crockpot about 2 hours on high. You can stove top cook this, Instant pot works great! and you can cook in rice cooker, brown rice setting twice. If still not done, go a third time, make sure there is enough water. Add a fried egg, handful of arugula or spinach, top with drizzle of sesame oil, coconut aminos, and toasted sesame seeds. Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I am working on my health, on a thread in YouTube about food storage, content in general, and loving the idea! Beans and veggies I believe are staples that should be consumed more in my diet. I understand a lot of people are afraid of dry beans and I would love to help alleviate that fear while introducing ways to work on increasing and utilizing your food storage. The recipe for this is super simple. 2 cups of dry beans, soaked for 24 hours. Drain and rinse. Add 4 c. of broth, onion, and cook in the pressure cooker for 10 min. Quick realease all the steam and add anything else that you like in basic soups, or veggies that need to get used up before you go grocery shopping, or veggies loading your counter from the garden. Its entirely up to you what goes in it. This would be great with some homemade corn bread, biscuits, flat bread, etc. I am going to try topping this with a little pesto and some parmesan cheese and have something along a minestrone style soup. Another day, I might add a half teaspoon of my homemade taco seasoning to it and top with cheese, avocado, cilantro and a squeeze of lime. Leave a comment if you try this, what you added to it, and how you may top it to make it edible for all week without becoming boring. Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I have been working on fresh milled, whole grain sourdough bread. I have tried it with and without oil and wanted a side by side bake off. This is the results. For the basic recipe with white flour https://www.youtube.com/watch?v=rm3S_Aj11Uw Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

In this video I show you how I make our water kefir. Costs less than store bought, tastes better and I control the ingredients...win win win! Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I love to make and can my own bone broth. Its an easy thing to can and it takes up less freezer space. It is shelf stable and it is available any time I need it. I use to add more flavor to meals, as a soup base, gravy base, and sometimes just for something warm and nourishing to drink. Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

Here is my third week of low carb lunches with a bit of twist. I really shortened some of it, for sake of not droning on and on. I have the recipes posted below. Green Chicken Enchilada Fits 2 c. Anchor or Pyrex glass bowl For Base 1/2 cooked chicken breast, diced 1 Tbsp Red pepper, diced 1 Tbsp Diced onion 1 Tbsp Diced green chili 2 Tbsp mushroom, canned or fresh 1 tsp. minced garlic 1 c. chopped fresh greens 3 Tbsp Salsa Verde, divided by 3 1 1/2 Tbsp Sour Cream Pinch oregano, cumin and paprika Saute Veggies, add spices and meat to heat all up. For the Top: 1 Tbsp Coconut flour, or 1/4 c. almond flour (I substitute with powdered Pumpkin and/or zucchini 1 egg 1 pinch salt 1 tsp heavy cream *Opt: corn flavoring Whisk together and pour over top of base. Bake at 350° for 30 min or until top is baked through. Top with 2 Tbsp shredded cheese and bake 5 more minutes. Meatloaf Muffins 1.5 pounds ground beef 1 can tomato paste 3 Tbsp onion soup mix 1 egg 1 Tbsp Zucchini powder 1 Tbsp Pumpkin Powder (can sub both powder for 2 tbsp coconut flour) 2 Tbsp Ground pork rinds 1/2 tsp paprika 1/2 tsp black pepper 1/2 Tbsp Worcestershire sauce Mix well but don't over mix and divvy into 12 muffin compartments. Bake at 350° for 30 min or until internal temp reaches 165°. Top muffins with 1-2 Tbsp sugar free catsup and 2 splashes Worcestershire sauce, mixed together. Bake at 450° for an additional 5 minutes. Salmon Cakes 1 can salmon, drained 1 egg 1/4 c. ground pork rinds 1 Tbsp Pumpkin powder (Or coconut flour) 1/2 tsp onion powder 1/2 tsp garlic powder pinch salt pinch pepper Divide into 4 patties and cook in Mini Dash Waffle Iron for 4 minutes. Served with Spicy sauce 2 Tbsp mayo, 1 tbsp garlic chili sauce, splash sesame oil. Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I love sauerkraut! I love it for the flavor and the health benefits. I hope I help you see how easy it is. Sauerkraut Recipe 1 head cabbage 2% of weight of cabbage, of salt 2% weight of cabbage = salt by weight EX: My bowl weighed 788g, total weight was 1732 1732g - 788g = 944g (Weight of cabbage) 944g X .02 = 18.18g (how much salt needed) I use Mason Top Pickle Pipes here is a link to a full kit. https://www.amazon.com/Masontops-Complete-Mason-Jar-Fermentation/dp/B01H7GI7V8/ref=sr_1_3?crid=V7VGJ7NCWH2I&keywords=mason+top+pickle+pipe&qid=1642301447&sprefix=mason+top+pi%2Caps%2C258&sr=8-3 Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

I had to can up some pork loin, so thought you might like to join me! I hope this helps you choose to try it if you haven't and do it if its been awhile. I do not show the process with the canner itself, so if you need a link to that, the white bean video in the link below, will show you how I do that. It is the same with meat as with beans. https://youtu.be/f0mfgovsdL4

I am on the keto journey and trying to eat nutrient dense and realistic. I try for nutrient dense and as minimally processed as I can while maintaining reality. I hope this brings you ideas and motivation to live a healthier lifestyle along with me!

I love pumpkin powder. I love it for its nutritional value, the flavor and how easy it is to make and use throughout the winter/year. I use it in Chia Pudding, pumpkin chaffles, yogurt, pumpkin pie, pumpkin desserts like crisps, cakes or cookies, and really anything you would use canned pumpkin in. I love that I can pack a whole 25 pound squash into a quart jar and then store it on my shelf until I am ready to use it. I was at the tail end of being ill so I have some pretty crazy mistakes in this video, but the content still covers it all pretty well. Pumpkin Puree = 1/4 cup 1 Tbsp Pumpkin Powder 4 Tbsp water Pumpkin Chaffle 1 Tbsp. Pumpkin powder 1 egg 1 Tbsp Heavy cream or oil dash salt dash vanilla dash or 2 pumpkin pie spice pinch baking soda Divvy into 2 Mini Dash waffle makers. Cook 3-4 minutes. Cream Cheese middle 2 oz. cream cheese sweeten to taste dash vanilla Whip to spreading consistency and spread on cooled chaffle. Pumpkin Chia Pudding 3/4 c. Milk of choice 2 Tbsp chia seeds 1 Tbsp Pumpkin powder 1 pinch salt 1/4 tsp Pumpkin Pie Spice Sweeten to taste Mix altogether in jar or bowl and put in fridge at least one hour. I will often shake the jar a couple of times before I go to bed. I usually leave it in overnight. Music

It took me several weeks, but I got my first week done! This is mostly low carb. I did have a cantaloupe from the garden...I HAD to have some...But the rest is all low carb. I hope you find some inspiration and I hope it doesn't take me as long to do the next week! Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

Thank you Lana for motivating me to do this video!! Here is how I make my zucchini pineapple. It was a long day of canning and this was at the tail end of it, so I missed a couple of steps, but I do explain them in here. Recipe 4 quarts Zucchini, diced or shredded 46-48 oz. Pineapple Juice 1 1/2 c. bottled lemon juice 3 c. sugar Link to recipe I used https://nchfp.uga.edu/how/can_02/zucchini_pineapple.html Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0

Last week of this series of lunches I made for my husband. I hope this helps you with some ideas! Music Track: Chill Acoustic Music provided by Oak Studios https://youtu.be/s0T1Te_33C0