Full Week of From Scratch Meals | Pantry Challenge

Hey friend, we just finished up week # 2 of the #threeriverschallenge. This pantry challenge means that for a whole month we will be working hard to make meals from our food storage here in the home, cooking and baking with foods that we have grown, harvested, and preserved - as well as pantry staples that we already have. This week included lots of soup and lots of sourdough - hope you enjoy and get some inspiration from the from scratch meals I make for my family! Thanks for being here, Bri Sheet Pan (This isn't quite a recipe because you can use any veggies or protein in any amount that you like.) We used: Feta and Spinach Chicken Sausage Jumbo Shrimp Zucchino Rampicante Onions Peppers Broccoli Drizzle with oil and season til liking. Bake til cooked through. Sourdough Discard Drop Biscuits 1 C Sourdough Discard 3/4 C milk 3 C flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 C butter, melted Mix all ingredients until dough comes together. Drop on baking sheet. bake 12-15 min until golden brown. Brush tops with melted butter. Leftover Roast Vegetable Soup Cooked Roast + broth quart of green beans, tomatoes, and potato soup starter pint of tomato juice low heat, 4 hours Peach Pie Bars Crust/Topping 3 C flour 1 C sugar 1 tsp baking powder 1/2 tsp salt 1 C butter, room temp 1 egg Mix together well Filling Pie filling of your choice https://youtu.be/8gsmZaB6rhA Glaze 1 C powdered sugar 1 tsp vanilla 1-2 Tbsp cream In a 9x13 dish, push down half of the crust mixture. Bake at 350 for 10 min. Top with pie filling, crumble rest of crust mixture on top and bake at 350 for 30 min. Mix together glaze and drizzle over top. Chocolate Brownie Z Bars 4 C oats 1 C figs 4 Tbsp cocoa 4 Tbsp molasses 2 Tbsp honey 1/2 C sugar 12 tsp salt 2 tsp vanilla 2 Tbsp coconut oil 1/4 tsp baking soda 1/2 C chocolate chips 1 C water Put all ingredients in food processor and blend. Spread into packed rectangle, bake at 350 for 10-13 min. Cut into bars. Drizzle with melted chocolate. Store in fridge. Oatmeal Cookie Z Bars 10 dates 4 C oats 8 Tbsp coconut oil 6 Tbsp honey 4 tsp cinnamon 6 Tbsp brown sugar 2 Tbsp vanilla Soak dates in warm water, drain. Put all ingredients in food processor and blend. Spread into packed rectangle, cut into bars, bake at 350 for 10-13 min. Drizzle with glaze made from powdered sugar, cinnamon, vanilla, cream. Store in fridge. Brazilian Fish Stew https://www.sandravalvassori.com/brazilian-fish-stew-moqueca/ Sourdough Bread 100g active starter 350g warm water 500g unbleached flour 10g salt Mix together until you have a shaggy dough. Cover and rest for 1 hour. Stretch and fold every 15 min x 4. Cover and ferment on counter til doubled, 6-12 hours. Shape into loaf, place in banneton, cover, in fridge to bulk ferment, 12-48 hours. Score and bake, 450 in covered dutch oven, 25 min, uncovered 20 min. Snow Cream Heaping Bowl of snow 2 C milk 1 C sugar 1 Tbsp vanilla