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My in laws new Airbnbs in Branson, MO (code: farmhouse)
https://bookings.bransonlakeslodging.com/property/views-historic-branson-home
https://bookings.bransonlakeslodging.com/property/amazing-view-nostalgic-branson-overlook-rockhouse

Recipes mentioned in this video:
Sourdough Bread Bowls- https://www.farmhouseonboone.com/sourdough-bread-bowls/
Chicken Corn Chowder- https://www.farmhouseonboone.com/chicken-corn-chowder/
Sourdough Cornbread- https://www.farmhouseonboone.com/sourdough-cornbread/

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Transcripción
00:00Now that my sister sells chicken breasts from her farm, I get them all the time because they're just
00:23so convenient. A lot of times I will cut them up and bread them with some whole grain sourdough
00:28breadcrumbs and fry them in lard or tallow. I also do a lot of stovetop searing in butter
00:35in a cast iron skillet and then make like a cream sauce with pasta. But today I'm doing a baked
00:40chicken which I don't do all the time. I'll be using parmesan cheese, some herbs and spices,
00:45some lemon, and serving it with mashed potatoes. My family loved it so much I had many requests
00:50to make this again and again.
01:50Last time I was at the store I accidentally bought elephant ear garlic instead of normal garlic and
02:05I kind of think it's a hack because it is so much easier. You take one massive piece of garlic,
02:12you peel it, and then you're good to go. Instead of dealing with all these little tiny pieces
02:17and the peels, I can't really tell the difference in taste,
02:20so I think I'm always going to buy that kind now.
02:46So
03:01I wanted to serve these mashed potatoes fast so I cut them small. I did not peel them,
03:06making for a quick version. I'll add some butter and cream and maybe a little bit of milk
03:12and salt. Give it a quick spin in the mixer and it'll be the perfect pairing with this
03:19baked parmesan garlic paprika chicken. I need to remember to put chicken in the oven with lots of
03:27fat and seasonings more often because it's very simple, it's very quick, and obviously delicious.
03:33Now chicken can get dry if you bake it too much and you don't add enough fat and salt,
03:39but we're looking for just done and not beyond. One way that I fill our kitchen and pantry with
03:45quality ingredients to cook from scratch for our family is by using Thrive Market. Now Thrive
03:51Market is a subscription-based online grocery store that specializes in natural and organic
03:57ingredients. This time I happened to see that they had sourdough pasta. Now I love making this in our
04:03own home, but there are plenty of times where I find myself in a pinch, I have meat thawed out in
04:08the fridge, and I just need a few things to bring the meal together. Some quality boxed pasta, some
04:16veggies from the fridge, some meat, maybe a canned sauce from Thrive Market, and the whole thing just
04:21comes together. I love that on the Thrive Market website you can sort by dietary preference, so if
04:26you are paleo, dairy-free, gluten-free, you can see only those options making for a very streamlined
04:32shopping experience. Plus orders over $49 ship free comes right to your door making it super
04:39convenient so you can spend less time in the kitchen and have all the things that you need. I
04:43also like to pick up snacks from Thrive Market. We don't use them a ton, but I keep them up there
04:49for times when my sister and I want to meet at the park. It's a warm day in February and we have to
04:54get out of the house right now and I have no time to prepare. I'll throw some avocado oil fried chips
05:00and quality bars and snacks along with some sandwiches into a bag and we're off. We also
05:06do homeschool co-op and I just can't find at my local store quality snacks. I can order them in
05:12but I cannot find them just at the local grocery store. This way I can get them and they're also
05:17very competitively priced. Now if I drove, you know, way far into town and went to a more expensive
05:24health food store, I can find them, not very conveniently, and they're very expensive. So I
05:28love that Thrive Market fills this need for me. Thrive Market is offering Farmhouse on Boom viewers
05:3430% off your first order plus a free gift worth up to $60. By using my link thrivemarket.com
05:40forward slash farmhouse on boom, I will also leave it linked in the description box below.
05:45Again, thank you so much Thrive Market for sponsoring today's video.
05:48I had some ground beef thawed out in the refrigerator as well as some sausage. If you know me, you know
06:05at the beginning of the week I like to bring in a whole bunch of meat from our big stockpile that
06:11we have out in our stand-up or upright freezer out in the garage. I keep it very stocked and
06:16then my goal is to always have enough meat thawed out so a meal is always close by. Also keeping the
06:23pantry and the fridge stocked with staples means you can throw together something like a lasagna.
06:28That was my plan today. I was like, you know what, let's make a lasagna since I have ground beef and
06:33sausage. We tend to kind of make the same things over and over and one thing that we haven't done
06:38a whole lot of is lasagna and I thought I will make. My daughter, she loves to cook in the kitchen,
06:45do some whole grain lasagna noodles but as the mealtime was approaching I was like, you know what,
06:56I don't know if I want to make that big of a mess right now and Thrive Market started selling this
07:01sourdough pasta that has very quality ingredients, a very short list, durum wheat and so I thought,
07:08you know what, let's do lasagna but let's do it with more of like a pasta bake. So one of the
07:14layers will just be that pasta instead of lasagna noodles and my daughter said, you really can't call
07:19this lasagna. She was kind of opposed to that so I guess we'll call it a pasta bake. Now I am team
07:26pudding sugar, something sweet in any kind of tomato product. So I put some brown sugar in this
07:34meat. I have ground sausage, ground beef. I'll add some crushed tomatoes as well as tomato paste.
07:40Then I'm going to mix up ricotta cheese with some freshly grated parmesan and a couple eggs,
07:48do layers of that and the sauce and the noodles and mozzarella cheese. This one goes a long way
07:56because it has so many protein-rich ingredients in here that most likely,
08:02if you play your cards right, your family can eat this a few meals in the week.
09:11So
09:26this one works best if you can make it about 30 minutes ahead of mealtime so it has time to
09:32set up and everything's not gooey and falling apart but man, my family loved it and nobody
09:37cared that it didn't have real lasagna noodles.
10:07So
10:38I start this soup by searing my chicken to give it some color and flavor with the butter and some
10:47salt and then adding in all of the chopped and diced veggies into what the chicken left there
10:54as well as the butter. I add in a bit more butter and some garlic giving everything all of this
11:01nice flavor together. Of course you can print this recipe over on farmhouseomboon.com. Just
11:06search chicken corn chowder. It is a family favorite for us. Everyone loves it. I should
11:11have definitely made double or triple so that we could have had it for multiple meals. I add some
11:17flour to the butter and vegetables to thicken it up. Once the broth hits it and it simmers
11:23with that flour, it will make it a bit thicker which we always enjoy with a soup. I love that
11:29with soups the process is always pretty much the same. I talked about this in my video
11:35how to have healthy meals without meal planning or something like that. I don't know sometime in
11:39the last year I made a video that said don't meal plan try this instead and I talked about how
11:43soups are something that if you figure out just like the basics of how they come together,
11:49you can adapt it for any soup flavor and make it to where you're not always eating the exact
11:54same thing all the time but you're also not overthinking it and having to constantly come
11:59up with recipes and meal plans. I feel like once I figured that out in my kitchen, it made my life
12:04a lot easier. This tastes great with some homemade cornbread. I'm doing sourdough cornbread from my
12:12website. Again you can print the recipe off. There is a long fermentation version but you can also
12:19make it quick if you don't have time for fermenting which of course adds tons of health benefits
12:24but today I just simply didn't have the time. I did not think ahead to make a sourdough bread or
12:30sourdough cornbread yesterday. I just today threw it together to serve alongside this soup. So I'm
12:37adding the dry ingredients together and then adding in the wet ingredients. It'll bake up
12:42quick because it's a smaller batch and it'll be just enough to serve with this soup and likely
12:47we won't have any leftovers which sometimes it's really great to have large quantities of leftovers
12:52and sometimes you're like great I'm not putting anything away after this meal and that would be
12:56the case for what I'm making today.
13:15Now in my opinion every soup is a little better when you add some heavy cream to it so I did that
13:20here served it alongside our cornbread. The perfect meal for a cold winter day.
13:26So
13:45we had a special request from the seven-year-old in our family for bread bowls. He remembered back
13:51when I made them last which was a while ago. I'm not really sure why because they're really not
13:55that hard. Now I am doing half whole grain half all-purpose. It's been a while since I've done
14:01all-purpose in my kitchen but I really wanted these to have a lot of oven spring and be fluffy
14:08like mini bowls and I will say that with whole grain bread I tend to do a lot better when I'm
14:16adding butter and honey and making it a soft fluffy like dinner roll or sandwich bread. The
14:22bowls yes it can be done they're fine but they're not as good as when you just add a little bit of
14:29all-purpose. They tend to have the same structure or at least around half. They have the same shape
14:36and fluffiness and crusty outside like a normal sourdough bowl and that is really what I wanted
14:42to go for here so occasionally I'm just going to bust out the all-purpose flour for something like
14:48this. I'll do stretch and folds throughout the afternoon until it feels like the gluten is nicely
14:54developed, stretchy, and can pass the windowpane test and during these cold winter days I can get
15:00away with letting it sit for a good long while before becoming over fermented. So I let this sit
15:07all the way until about 10 or 11 the next day so this dough had a chance to do its bulk ferment for
15:15around 20 hours. Perfectly fine when it's this time of year in the summer. Sometimes if we keep the
15:22kitchen really warm which we're not ones to turn the air conditioning down to 70, dough can over
15:28ferment in as little as six hours. That's why sourdough is so tricky to give people exacts
15:33because there are no exacts. You have to just kind of work with the environment in your kitchen. It
15:39changes throughout the year and you can tell when it has gone too far. Now I'm completely skipping
15:45the refrigerator rise for this. So like I said I got this dough going yesterday afternoon. I let it
15:50sit at room temperature and then today around 20 hours later I am dividing it into eight equal parts
15:57shaping each one just like you would a sourdough boule. The shaping part of sourdough is actually
16:02important. It doesn't look much different than just dividing it making it into little balls but
16:06when you shape it properly and give it some tension against the countertop it gives the final
16:12result better structure gives it that oven spring so it'll fluff up so much in the oven it will be
16:19a lot bigger than when it first went in and that is what we are going for. I have the printable
16:23version of the bread bowls recipe on farmhouseonboone.com. Now on that one I did show doing the
16:30fridge rise so basically you would get this going another day in advance or so so that it could go
16:37overnight in the fridge but it's totally not necessary and to me honestly it's an extra step
16:42but sometimes it's really nice to get things going ahead of time to prep for a meal maybe a
16:48few days from now or if you like to do a bulk prep day it can be nice to utilize that fridge rise
16:54but by not doing it I'm skipping putting it into any individual bowls for shaping and making it a
17:01much more straightforward process with almost just as good of results and of course also on this one
17:06here I'm doing half whole grain whereas on the recipe on the blog there's whole grain but it's
17:13not quite that high of a percentage trying to give people the best results when they first start out
17:19with sourdough and it is a lot easier to bake with bread flour and all-purpose flour that whole
17:25combination can be a little bit more forgiving when you first get started. I am just throwing
17:30together a basic classic potato soup to go inside of these bread bowls so I'm sautéing some onions
17:39and garlic and potatoes and some fat to give them some nice flavor once those develop a little bit
17:45of color and tenderness I add some flour this will help the soup to thicken up a bit I add broth let
17:52it simmer for a while I'll finish it off with some cream or milk lots of salt and pepper to taste
17:58sometimes I'll throw a little immersion blender in there as well but today I'm just leaving the
18:03potatoes whole and giving it time to simmer so that they do break down a bit and make for a
18:08creamy delicious soup to fill these bread bowls. For the bread bowls the big key since we're not
18:13baking in like eight different little dutch ovens that provide all that steam I'm adding steam to
18:20the oven by putting in a cast iron skillet that I add boiling water to a few times throughout the
18:26baking process this provides enough steam in the oven to still give it that oven spring like you
18:31would if you were baking inside of a dutch oven so that's why you bake sourdough inside of a dutch
18:36oven you're trying to get it to spring up and by preheating a dutch oven and putting the lid on
18:41the bread creates steam and it's the perfect environment if you're not doing that you have to
18:46add some kind of steam to the oven this is also the way that you can bake a sourdough bowl without
18:52a dutch oven you just have to create some steam inside your oven and having a cast iron skillet or
18:58two in there that's already preheated so it has all of that heat and it's constantly
19:03releasing the water and boiling water inside of it it makes the whole oven a big steam oven
19:22so
19:31I am going to bake these potatoes get them going pretty early here in the morning so they can be
19:37cooked and cooled for me to make gnocchi later today now some of you might be wondering what I
19:44do with the insides of the bread bowls like when you pull out all the bread from the inside and
19:50then also what if someone doesn't finish their bread because for a really small one you know they
19:56can eat a lot of it but they're not probably going to eat an eighth of this recipe at one time I take
20:03all of that and cut it up put it on a baking sheet toast it in the oven until it is crispy
20:10and then blend it up into bread crumbs now I know some of you some of you will be very grossed out
20:15by the fact that I threw some that had a little bit of soup still on it but I'm telling you it
20:21just adds a little bit more flavor when you go to use those bread crumbs and I plan to use this
20:25within the next couple days to make fried chicken
20:45please
20:59this is a recipe over on the blog creamy gnocchi sauce which obviously tastes great over gnocchi
21:05whether it's store-bought or homemade but it's also a great sauce to throw over pasta so if
21:11you're just looking for an easy creamy sauce that you can throw together really quickly this could
21:15be a great one for you I start by sauteing onions and garlic I add some cream and cream cheese or
21:22mascarpone gruyere cheese is great for melting but you can also use cheddar I'll also add in some
21:28freshly grated parmesan now I'm gonna make the gnocchi which is also over on the blog the sauce
21:35and I'm also going to brown up some sausage I'll add in some spinach
21:39so it'll be a creamy sausagey sort of pasta with spinach
22:35so
22:55well our kitchen is shutting down for the week because our family is going on a little vacation
23:01it's a short one but the kids are very excited I've been wanting to tell you all about my in-laws
23:08new short-term rental property they worked so hard completely renovating and restoring a historic
23:14property down in Branson so if you're in the midwest area and you've ever gone to Silver Dollar
23:21City or you've wanted to go to Silver Dollar City it's a great location for that I'm gonna put a few
23:26little clips here after our gnocchi dinner we're trying to get the word out because it's a brand
23:31new listing so they gave me a coupon code I'll put that down in the description box and the link I
23:38think they did just such a great job my mother-in-law picked a whole vibe for this place and
23:45she ran with it everything you see she's done the paint colors the furniture it was a lot of work but
23:50I think it turned out absolutely adorable so if you have ever thought about going to Branson I
23:55really think that you should check it out I have plans very soon to share with you the update on
24:01our build project we've actually broken ground so I'm so excited to start sharing with you
24:06the design and the progress all of that is coming very soon
24:25you