NO GROCERY STORE – Week 5 of the Pantry Challenge

#pantrychallenge #threeriverschallenge #2024pantrychallenge #week5

Join us for Week 5 of our Pantry Challenge, where we try to make meals using only the ingredients we already have at home. No trip to the grocery store allowed! See how we get creative with our pantry staples in this budget-friendly cooking challenge.

0:00 – Intro
1:02 – Cooking begins
44:14 – Outro

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Hey friend welcome back I cannot believe that we are headed into week five of the pantry challenge so today is Monday we are kicking it off I had leftover beef and broccoli and rice for lunch and so what I am going to do now is get going

On our dinner for dinner tonight we are going to have analou Sloppy Joe’s just on some buns that I found in the freezer that we have from probably the holidays but who knows what event and then I have some potatoes that we have from this past Year’s garden and they are still

Doing awesome they are literally rock hard still there’s a few eyes starting to grow but nothing crazy so I’m just getting these washed up cuz I literally took them out of the ground and left them cured and stuck them in our storage I never washed them so I’m just going to

Wash them we’re going to get these peeled and we are going to get going on our potato salad to kind of accompany our dinner so we’re going to have Sloppy Joe’s potato salad and KLA just cuz I love that Crunch and freshness that KLA offered on a sloppy joe so that’s going

To be dinner let’s let get this potato salad going all right so first thing I’m going to do with these potatoes is just get them peeled they are if you want you can leave your potatoes on I prefer potato salad with peeled potatoes so I’m going to quickly do that

I am so impressed with our garden potatoes they have held up so well and they are always so yummy mine do have just a couple green spots where they didn’t fully finish so I’m going to cut those off because they tend to give

You a bit of a belly ache if you to eat those green spots so I’m going to go ahead and cut those off and then I do have just one bad spot here on this potato so again we’ll just kind of it’s a big piece we’ll cut that out

Perfect and these don’t have to be peeled perfect I know a lot of people that will keep peels on completely I just prefer my my potato salad with peeled potatoes so once I get these peeled I’m going to give them another quick rinse just to make sure that we get all the

Dirt off of them then we’re going to cut them into cubes and get them boiling and the reason I even thought to make a potato salad is it’s upper 50s here today in Wyoming and that just I thought about completely scrapping Sloppy Joe’s and throwing something on

The grill but then I decided I wanted Burgers but we don’t really have any vegetables that are fresh to put on those said burgers so I decided we’re going to do Sloppy Joe’s and we’re going to a little bit of a bad spot on that

One and we are going to do potato salad to have that fresh summer feel all right we’re going to get these washed and then all I’m going to do is just cut these into pieces so that they jeez it was quite the grip it had

On there so that they cook up a little bit quicker and so that we have our boiled chunks for our potato salad and I feel like everyone makes potato salad a little bit different this is going to be kind of your classic Nao and mustard type potato salad I did exciting news

Find my Dill if you’ve been following Along on this Pantry challenge you know I lost my Dill uh seasoning at the beginning of this right when I starting the challenge I could not find it and I’ve been missing it cuz I love to put it in chicken salad and

All sorts of things and I wasn’t able to but I did finally find it today so that’s exciting but I’m just going to get these all sliced up okay there’s our potato let’s get this in our boiling water all right so this water is not yet

Boiling but it will be soon I’m going to add a good amount of salt to it and then I’m going to put our potatoes on in and the water is currently this is just room temperature water but I will it’s on heat so we’ll get it going soon okay that’s going to

Just cook away I’m going to now slice up some onion and I am going to need onion for both the potato salad and The Sloppy Joe’s so what I’m going to do is just chop up this whole onion and leave it on this cutting board and then we can use however much we end up kneading and then what we don’t use we’ll just put away in a container okay that is a lot of onion

That was a huge onion we’ve got that I’m just going to leave this here and we can grab from it as needed all right and while that comes to a boil I’m going to hard boil some eggs so what I do is I actually steam them and I find

That is the easiest way to peel them so I will take you along for that process all I have is about an inch of water at the bottom of this we’re going to bring that to a boil all right water is boiling so what you do do this carefully

Is I put a steam Basket in and I’m going to put my eggs in I’m going to do six and we are so we still have a couple girls that are pulling through and laying eggs still so these are chicken eggs okay that’s perfect I’m going to

Put a lid on this and we are going to let them Steam for 13ish minutes for hardboiled eggs all right my potatoes are where I want them so I’m going to strain them and then run them under some cold water just to stop that cooking

Process and this is totally up to you I know some people like more mashed potato I like my potatoes to be lit like chunks but still have a little bit of that mashed component so mine are soft but not crazy soft but you do this however you want

Perfect I’m going to set these on a towel all right I’m going to call these eggs done so I’m just going to put them in an ice bath to stop that cooking process similar to what we did with the potatoes roll them around a little bit make sure all the sides get

In all right and I’m just going to let those sit and cool down for just a minute and then we will get them peeled all right so I did finally dice up a little bit of onion just more than the rest so I’m going to throw that in and

That’s just because I don’t love huge pieces of onion in my potato salad think I’m actually going to do just a a little bit more we do love onion all right we’ll throw that In I would say that’s probably about a/4 of a cup I’m going to put this off to the side and then my potatoes are dry so I’m going to put those in and now let’s get to peeling our eggs so I usually just break it on the bottom

You just really the whole goal is to get under that membrane and I find when I steam my eggs it is so like these are farm fresh eggs these came from my chickens maybe last week look how easy that was okay let me another plate for these isn’t that absolutely crazy how

Easy easy these are to peel every time I do it it just blows me away and I found that if you break it on the bottom it also makes it so much easier to peel them because it kind of that membrane like opens up look at that crazy okay and by bottom

I mean if this is the egg tops that pointy part I like to pound there on the counter all right I’m going to get my eggs all peeled and then we’re going to wrap up our potato salad that way we can get it in the fridge cooling down and

Then we’ll give it a little bit of time once Sam’s closer to being on his way we will get going on uh what are we going to get going on oh Sloppy Joe’s and I think I’m just going to do three potatoes and I’m going

To or three eggs and I’m going to leave these for breakfast for the week and I like to leave them like this in the Shell because then they don’t smell in the refrigerator all right so I got these washed and I did go ahead and just put

Them on a paper towel to keep them drying now let’s cut into them see how perfect that is of a hard-boiled egg I’m telling you if you don’t do the steam method on your farm fresh eggs you really should and if you love it or you

Try it let me know what you think of it and hopefully that makes your life easier so I’m just going to chop these up into just little pieces I have Arrow over here begging at my feet because he loves egg he makes me laugh Sam loves hardboiled eggs so I

Don’t think there’s too much there’s no such thing as too much hard-boiled egg in our potato salad according to Sam so you make your ratios however you want them all right then with that same exact cutting board because it’s all going in the same place I’m going to cut up

Some dill pickles these are pickles from our garden that we made together they are so yummy so this is going to be in place of relish because I I don’t have relish I always just cut up pickles when we need them and this just helps give it that nice yummy

Crunch okay so I just put a tiny bit of Mayo that I have in there and then we have some of this Japanese Mayo I got it for Christmas so I’m going to do a drizzle of this over the top and then it is really good so if we

Need more I’m going to do regular mayonnaise I’m going to do about a tablespoon of mustard maybe a half tablespoon I’m going to sprinkle in some paprika I would say that was like a quarter of a teaspoon maximum then I’m going to do just a splash of apple cider

Vinegar we can always add more then you should put celery in yours but Sam does not eat celery so we’re going to do a little bit of celery salt which he doesn’t mind some of that Dill that I find finally found again I’m just eyeballing this follow your heart a good amount of

Pepper we’ll give that a stir and I’m going to break up some of the potatoes while I’m stirring and we’ll definitely need more mayonnaise I believe okay yeah let me grab our regular mayonnaise all right we’re going to put some of that in if you make your

Own mayonnaise hats off to you I just have to find shortcuts where I can and I find mayonnaise and a salad like this is one of those shortcuts that I take okay that a good stir again just breaking up some of those potatoes all right that’s looking pretty

Good I’m going to give this a taste all right they give it a taste one thing just a reminder is this is going to chill so the salt and that kind of thing will change a little bit so as long as you’re in the right ballpark I would say

Let it cool down in the refrigerator and then test it again for salt right before you serve it so here we go cheers mhm I don’t think that needs anything if anything a little bit of salt but like I said I’m going to put this in the

Refrigerator let it sit for a minute and then once it’s cool we’ll try it again but that tasted perfect to me okay that was easy enough now let’s get going on our col SL cuz it’s going to require a lot of the same ingredients and I like

To just have a little Kel crunch on top of my Sloppy Joe’s here we go on our coal slot and let me tell you my favorite part about cabbage this will go to our chickens is this has been in our refrigerator for over a month and it’s

Still in like perfect shape I think I have to take off two layers and I don’t need a ton of cola for this we just put a little bit on and I’m honestly not going to ere exceed I don’t even know if we can call it

K cuz K you put carrots in it and that feels like a lot right now so I’m not going to so it is just two of us and I want this let’s go there I want this pretty thinly sliced so I’m going to use my mandolin and

This and I’m just going to slice it yeah that’s perfect okay that’ll go to the chickens okay so so easy so we’re going to dump this into a bowl and then I’m going to make my dressing I’m going to do like an eighth of a cup of olive

Oil so that is olive oil then I’m going to do About a teaspoon of honey I’m going to try for about a teaspoon of grainy mustard however the stuff always comes out perfect however it wants then I need some just a little bit of celery salt might have been a little too much that’s okay we won’t add regular salt

Then just a little Cracked Pepper and about an e/ of a cup of apple cider vinegar this is my the part that I think really makes it okay let’s try that in my opinion it is best to make salad dressings in jars just shake it and then spoon give it a

Test I’m going to add just a little bit more honey it’s a little little too zingy that’ll do it all right back on Shake It Up and then we’re going to dress this again put carrots in your col SL green onions be a little bit better than me if

You want but I just am not feeling it so I’m not going to mostly my carrots are downstairs and dirt and it’s not I’m not feeling it okay let’s give one piece a test yum wow okay that’s perfect this is going to go in the fridge pull it out when we’re ready for

Sloppy Joe’s all right my pan is heating up I’m going to put some oil down all right we’re going to call that good I’m going to put in our analou meat and then I’m just going to break this up a little bit and then we’re going to let it

Brown for like probably sevenish minutes this is about halfway done so at this point I’m going to add in some peppers that Frozen from the garden and our onion it is kind of a lot of onion but that’s good going to give that a good stir and

We’re just going to oops cook this down until the veggies are tender and the beef or the analou is browned this is Browning nicely I’m going to add in a little bit of garlic salt a little bit of pepper and some actual salt we’re going to get that

Roasting up for just a second all right smelling really good and that looks great next I’m going to add in tomato sauce we’ had a good stir and we’re going to let this just kind of cook down for a minute and get some of that liquid out so after that cooks down

And some of that moisture goes away I’m adding in about 2 teaspoons or so of wores Shire and again two teaspoons or so of yellow mustard again just measure with your heart depending on how you like things then I just add in about a half a tablespoon or so of brown sugar

Just add that sweet element I don’t love ours super sweet but you can follow that exactly how you like it and then I add in just a splash of white vinegar to help give it that acidic flavor here was our final look with our Sloppy Joe’s K

SL and potato salad hey friend it is that time of day again we are going to get going on dinner so tonight we’re going to do kind of a fajita inspired Taco almost and so we’re going to do peppers and onions this is analou and Elk I’m going to mix them and then

We’re going to just marinade these for a little bit we’re going to get these all grilled up and then we are going to make some like corn dip we’re going to have some of the shredded cabbage from last night just to use up some more cabbage and some more of that uh

Dressing it was really really yummy and then we’re going to put those on top of some tacos so I’m super excited I think this should be really good I couldn’t decide if I wanted tacos or fajitas so I landed on combining the two and that is why we’re having fita tacos for

Dinner so so I just need to get this meat sliced up it’s really nice and tender I pulled some sweet corn out of the freezer from this past summer and then I also pulled out some of our onions from the garden and some peppers so that will all be from the garden

Which should be super yummy all right there’s our meat let me get this cutting board out of the way I am just winging this in all honesty so I’m going to do I don’t know couple tablespoons maybe a tablespoon or so of olive oil I’m going to do about the same of lemon

Juice and a good amount of worshire sauce then this is some onion powder that we have made up from last year’s Garden do some of that they don’t need to get crazy because we have obviously the onions going in then I have garlic powder that I have freeze dried up as

Well sprinkle that in I’m going to do a little bit of paprika a little Cayenne it’s probably a lot of cayenne and some seasoned salt then I’m going to give this a mix and we’re just going to let this sit for I don’t know 30ish minutes and just kind

Of marinate into the chicken it smells really or not the chicken the antalope and the it smells really really yummy all right there’s that I’m going to just pop this in the fridge and let this marinade for a little while all right friend next I want to get going on a corn

Dip so this was frozen corn from oo it’s risky this past summer I just dried it here and then I have a can of diced green chilies that were also from our garden those are still a little bit Frozen but that’s fine I have some onion I’m going to throw in There get that all out add a little bit of cheese I should have chosen a larger bowl and then and I’m going to season this with a little bit of cayenne those green chilies are a little spicy as is so I don’t want to get crazy a little paprika just for a little

Smokey flavor some seasoning salt and then a little Garlic and then I’m going to do a spoonful of sour cream a large Spoonful we’re going to mix that up I’m also going to add in some mayo probably break up our green chilies a little bit you know what this is a lot of corn I’m going to finish the sour cream off

And I like to save these containers and wash them out and then if we have guests that come over for dinner or Sam wants to bring something into town we can just put it in there and then I don’t have to worry about getting my Tupperware

Back I’m going to add a little bit of mayo and a little bit of freeze-dried cilantro this would be better with fresh but you know how it goes this is Pantry challenge all right this is looking pretty good I need the rest of those green chilies to defrost so I’m just

Going to leave this sit here what’s great about this is you can knad it on our tacos and then after tacos we now have a corn dip type situation that we can just put dip chips into so I’m going to leave that out just to come up to room temperature and we’ll

Get going on the fajita filling so for our steak I’m just going to use my cast iron grill pan Which I absolutely love if you don’t have one of these I highly recommend it but we’re just going to sear these off everything is pretty hot

So I start out by spreading the meat and then once the meat was about halfway cooked I then went ahead and moved it over to one side so we could add in some of the vegetables this allowed the meat and the vegetables to all come together

At the same time so here I just have some frozen onions from our 2022 Garden that I want to used up I didn’t season them or anything a lot of that seasoning is already on the pan from the steak so I let those cook down a little bit and

Then we just added in some green peppers that were also Frozen from the garden and let those cook down as well I find this to be the quickest and easiest way oh there’s Sam’s little thumbs up to make dinner in one pan so here’s a look

At our tacos with the meat the K and our corn salsa hey friend I am currently getting dinner pulled together and getting some some Road snacks pulled together because we are hitting the road tomorrow for just a couple of days we’re going to have a house sitter come in and watch

All of the animals but we are going to go on a little trip down to Colorado really quickly so I want to get some of our food ready for that to make sure that nothing’s going to waste and at the same time since I’m already cooking I am

Going to get our dinner going so for dinner tonight I have laid out a smoked ham from the pigs that we processed together and then I’m going to make kind of a acorn squash quinoa type salad as well so we’re going to get that going then I want to make some apple chips

With the few apples we have left and I also want to make some orange chocolate chip muffins because we have a few oranges left and I want to make sure those aren’t going bad while we’re gone so we’ve got a lot to get done this afternoon let’s go ahead and get this

All going I’m just leaving this ham out to defrost we’re going to get going on the quinoa while that’s cooking we can get the chocolate chip muffins going and then the apples should honestly be pretty quick let’s get going all right so first thing I want to do is get my

Quinoa going I like to just do this in my rice cooker and I’m going to do a half a cup of quinoa and then I’m going to do 34 of a cup of chicken broth and my quinoa is pre-rinsed so there’s a half a cup and then we’ll just fill this halfway or

So perfect all right one thing checked off the list that is going we’ll put the lid on and get that started and then the next thing I want to do is I have this acorn squash from the garden so let’s cut into it and see how she’s looking awesome looks great got that

Cutting board a little dirty so that’s fine I’m going to scoop these seeds out and these will go out to the chickens or the goats or both and whoever gets them first wins and on this for normally like with a pumpkin not crazy about the strings

But because this is going to go into a salad I want to make sure I get that inside nice and cleaned we never want to waste that natural dewormer that the seeds are perfect and then trying to decide how I want to roast them I’m going to clean this off I

Think I’m going to cut this into wedges mostly because it will cut a lot easier and I want to put this into um little pieces in the salad I don’t want to like mash it so I think if I wedge it it’ll make it easier come salad assembly

Time I just have a cookie sheet here I’m going to put our squash pieces down I’m going to put some salt and a little bit of olive oil guess I should put the olive oil on the actual meat portion so I’m just going to drizzle salt these a little bit

Perfect all right now I’m going to lay these down into the oven they’re going to go all right next thing I want to do is just while I’ve Got The Cutting Board out I’m going to chop off the end is I am going to make apple chips so I’m just taking my

Mandolin and I’m going to slice my apples into rings like this this is called using your resources but I have this cap to a old miniature my oven is preheated uh olive oil container so I’m going to use that as a punch to get the core out I didn’t want

To use anything too big because I don’t want to waste Apple but I also want to get the core out and I wanted cute rings so this is going to be a little bit of a tedious task but not to fear not every piece has like a

Important piece of core to get out so I’m only going to do it on the ones that the core needs to come out like this one for example I don’t like when you can taste it or the ones with the seeds so glad I had this cap it’s a random

Find all right here is our apple rings and I’m going to sprinkle them with some cinnamon all right and the tiniest bit of salt all right now into a 200° oven these go and they’re basically just going to dehydrate in there all righty next I’m going to

Do oranges and you can see these oranges aren’t they’re not looking bad but they’re not looking great by any means so what I’m going to do is juice these oranges and I’m trying to do these all in order of like Flavor so I’m going to use this cutting

Board next for onion but I want to make sure that I’m getting the oranges and the apples and the Squash done first so that everything doesn’t taste like an orange or it doesn’t taste like a onion and I know usually you’re going to use an actual orange but I have these

Clementine and since they’re not looking great I don’t want them to go to waste so I figured why not juice them all right we got exactly a four a cup which I’m good with let me get this out of the way we’re going to clean up this cutting board and we’re going to

Slice up an onion and then we just have this onion from the garden W let’s get that off and I pulled these in what September probably and they’re still looking wonderful and I find ideally we would put a red onion in this but I don’t have any red onions left from the

Garden so we’re going to use a yellow onion instead and I’m just going to dice it not super small cuz I still want you to be able to know it’s there we’ll put this in a little bowl just off to the side and I think all our

Chopping is done so I’m going to pull this away let’s get going on our muffins all right friend for these orange chocolate chip muffins I’m going to start with a half a cup of sugar you could do any sweetener that you like then I’m going to add in my squeezed orange

Juice I’m going to put in two eggs there is one egg there’s two eggs let me go wash my hands all right now we’re going to add in a teaspoon of vanilla again measure vanilla with your heart it’s definitely more than a teaspoon and then a four of a oo four of

A cup of milk you can use almond milk oat milk whatever you like okay we’re going to put this down and give this a nice nice whisk all right this is looking good I’m going to put in 1 tbspoon of avocado oil or coconut oil whatever you

Want and then I’m going to do 1 and 1/2 cups of flour this is a glutenfree flour that I’m going to be using I’m just going to dump it in all right perfect I need a four a teaspoon of salt oh I’m dropping oil everywhere and then two

Teaspoon of baking powder there one Teaspoon two teaspoons all right let’s mix this up turn this off I’m going to scrape down the sides and I think I’ll need to add in just a little bit more flour I do find sometimes with um gluten-free flour the measurements aren’t quite exact so that’s why I wasn’t quite exact with

My measurement because this happens quite often I’m going to add about 1/4 cup more let’s give that a mix okay that is looking much better I’m going to take this off scrape down our paddle smells really good that orange is really coming out is what I want I want

Like it definitely you can taste the orange but it’s not like in your face orangey all right we’re going to scrape down the bowl again next next we’re going to add in some chocolate chips let’s get our cookie trays or cookie sheets going cookie liners no muffin

Liners goodness I’m going to get some of these liners put in my tray and then I like to spray them just a little cuz I do find stickage is real okay then I just have this scoop I’m going to do one scoop per and I have my oven preheated to

375° so I think the acorn squash is about done which is perfect timing because I’m just going to switch places so the acorn squash was in there I’m going to pull those out and put the muffins In all right now the option is yours you can put more chocolate chips on top I like to sprinkle mine with just a little sugar right on top just to give it that nice little something extra feel like the top of muffins are always the best

Part looks good to me let’s get these in the oven I’m going to guess around 20 minutes but we’re just going to keep an eye on them all right our quinoa is done I’m going to transfer it into this glass dish this is where we’re going to make our

Salad that’ll just help it cool down a little bit all right now let’s transfer this over here we’re going to make a little dressing so I’m going to do two tesp of olive oil one two sure about 2 tbspoon of lemon juice say that one tpoon of honey and then some

Th this is time that we freeze dried together from the garden all right let’s shake this up see how we’ve done grab a spoon and I’m going to give that a little taste just to see how we’re at ratio wise ooh Perfect all right then we have

Our acorn squash and I did not do this the best way possible but honestly I’m not super worried because it’s all going to the same place it’s just Sam and but I will note if I ever make this for company maybe don’t roast it that way

But it does taste really really good and you can keep the skin on and just cut it that way if you want I’m not a huge fan of acorn squash skin I find it to be kind of bitter that’ll be fine I think it’ll break up a little bit and I’ll say

This is one of my favorite Parts about cooking is you live and you learn it’s one of those where every time you get in the kitchen you’re a little bit better than the last time cuz I feel like every time I cook something I learn

So now now I know for that salad all right ideally these would be pomegranates but we don’t have any so I’m going to throw some cranberry Beres in here along with our garden onion let’s give that a stir and then we’re going to just dress it we might not need all the

Dressing and if I wasn’t on Pantry challenge I think would throw some parsley in here I’m going to give this a quick bite here’s our quinoa salad it’s actually really good I’m going to add in the rest of that well a little bit more of that dressing

Probably not all of it and then once the quinoa cools down I’m going to put some feta in there just to give it a nice salty element speaking of salt I didn’t salt it or pepper it but it kind of tasted perfect I think from the chicken stock that we used to

Cook the quinoa I think that added a nice salty element so I’ll try it right before we serve it and see if we need any salt but honestly think it’s perfect as is all right these just came out of the oven and I would recommend waiting till they cool down but I never

Do so I’m going to remove them I’m just going to remove them from this tray so they can start cooling and then in a few minutes we’re going to have to sample one okay dishes are done I’m going to reward myself with a Muffin mhm that this phenomenal it’s not it’s exactly what I wanted like it’s not a punch in the face with orange but you can definitely taste that there’s a little bit of orange in there it’s like a chocolate chip muffin but with another level of depth it was really good we out did

Ourselves friends and that’s what I love about the pantry challenge had I have been not the pantry challenge I probably would have made my traditional orange cranberry or I would have done blueberry muffins or U mixed berry muffins or you know banana muffins a lot of the regular

Things that I’m doing but since they don’t have a lot of those ingredients sometimes you have to think a little bit outside of the box and this is the perfect example of how it can turn out so so yummy all right when the apples are done they’re going to take a while we’re

Basically dehydrating them so when they’re done done I will take you with me and then we will get going on our dinner here in a little bit so our ham is already smoked so all we did was wrap it in foil and just let it heat up then

We had some potato salad and our quinoa salad on the side and then here are our apple chips they dried out they became really crunchy and were such a perfect snack for the car all right friend that is it for week five of the pantry challenge we’re obviously cutting it a

Little bit short because we are hitting the road for a couple of days but I do have some yummy snacks we have those muffins we have a good amount of appetizers some of those that corn dip we have Sloppy Joe’s all sorts of food that we’ll be able to bring with us and

Eat in the car potato salad whatnot so I’m really excited about that we have these muffins for snacks so it’s going to be perfect we are finally done with week five of the pantry Challenge and honestly I feel like this is the week that it wasn’t that hard at all and

We’re finally making a dent like I can see the bottom of my freezer about one of the shelves in the garage is like halfway empty things are getting exciting we’re finally making it den and next week when I get back for week six I am allowing myself that $40 budget to

Get some fresh produce to get us through the end of the pantry challenge so make sure you stick around for that if you want to see what I end up going and getting at the store and if I end up going to the store for anything I’ll

Definitely bring you along for that so make sure that you subscribe so you don’t miss that if you like today’s video please give it a thumbs up and I will catch you in the next one thank you so much for being here friend goodbye