PANTRY CHALLENGE week 4 • sourdough pizza • freshly milled cornbread • cream cheese chicken chili

Описание: Welcome back to week 4 of the pantry challenge--the month (or 2) that I avoid the grocery store and only cook from the food that I have stored at home. We ate WELL this week. Watch along as I make a taco casserole that doubles as a freezer meal, lasagna, cream cheese chicken chili with freshly milled cornbread, and sourdough pizza with freshly milled flour. YUM!
#threeriverschallenge

Instagram: @homemaking.with.joy

Freshly milled cornbread: https://bakerhillfarm.com/2023/12/18/...
Mockmill grain mill: https://mockmill.us/product/mockmill-...
Bosch mixer: https://nutrimill.com/products/white-...

Taco Casserole (from ‪@OurTribeofMany‬ )
   • Видео  
1 can corn
1 can black beans
1 can diced or Rotel tomatoes
1 c cooked rice
1 c salsa
1 c sour cream
1 c shredded cheese
Any cooked meat
*Mix all ingredients and place in a 9x13 baking dish. Top with more cheese.
*Bake at 350 for about 45 minutes or until heated through.
I made lots of edits to this recipe, but you really can't go wrong!

Cream Cheese Chicken Chili
2 chicken breasts
1 can diced or Rotel tomatoes
1 can corn
1 can black beans
1 package ranch dressing mix (I added my own seasoning to add this flavor)
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 block (8 oz) cream cheese
*Put the chicken in the slow cooker.
*Top with all of the other ingredients.
*Cook on LOW for 6-8 hours, stirring once or twice to blend the cream cheese.
*Shred the chicken and return to the crock pot.
*Serve with rice, cornbread, or tortillas.

Sourdough Pizza Crust (originally from ‪@littlespoonfarm‬ ; these are my adaptations)
https://littlespoonfarm.com/sourdough...
100 g sourdough starter
10 g salt
30 g olive oil
250 g freshly milled hard white wheat flour
250 g all purpose flour
325 g water
*The night before, add all ingredients to a bowl and mix until fully incorporated. Cover and allow to ferment overnight.
*The next morning, perform a set of stretch & folds. Cover and place in fridge.
*That night, remove the dough from the fridge for about 30 minutes to come to room temperature. Preheat the oven to 425F with the cast iron pizza pan in the oven.
*Split the dough and shape on parchment paper. Top with sauce, toppings, and cheese.
*Carefully slide the pizza onto the pizza pan and bake for 13 minutes.

I'm Rachel: wife of 7 years, mom of 3 little boys, and caretaker of my home. I seek to pursue excellence in my home--learning skills that challenge me to be a better individual, wife, mother, and homemaker. I enjoy learning and teaching others how to try old-fashioned skills like cooking from scratch, baking bread, gardening, preserving, stocking a pantry, and more. It brings me joy to care for my family well!