From scratch HOMESTEAD Pantry Meals Recipes

#cooking #cookingathome #meal #recipe
I have linked below any recipes that I used.

Thanks for watching 🙂
Krista

Tortellini Primavera recipe :
https://www.thepioneerwoman.com/food-cooking/recipes/a11473/tortellini-primavera/

Venison stroganoff recipe :
https://www.therusticelk.com/venison-stroganoff/

Saucy Hungarian Red Potato Goulash recipe:

A Cozy One-Pan Wonder: Saucy Hungarian Red Potato Goulash, Like A Warm Blanky For The Soul

Eggnog pancakes with cranberry syrup:

Eggnog Pancakes

Curried Salmon Rice Bowl recipe :
https://whatsgabycooking.com/curried-salmon-rice-bowl/

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Where I get all my bulk organic food. Azure standard Link, share code KristaSparkman1 :
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Here are some of my favorite things I use in my Kitchen :

My Hand blender :
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Silicone baking mats :
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Presto 23-Quart Pressure Canner :
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Water Bath canner I use :
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Canning tools :
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Favorite canning Books :
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My Vanilla Bottle :
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MY favorite Sourdough Cookbook :
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Joy of Cooking Cookbook :
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Bootstrap Farmer 1020 Trays – Extra Strength (Garden trays I use and LOVE) :
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Garden pots I use and love :
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Vacuum Sealer Bags 100 Quart 8×12 Inch (My go to, I love these bags) :
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Hey guys welcome back to Sparkman Homestead here is this week’s meals for you so the very first recipe we are going to do is a talini prima Vera it was delicious I highly highly recommend this recipe it turned out really really well I actually borrowed that cookbook

From my local library and got a whole bunch of really delicious recipes from it I was able to find it online and I did link it for you guys so that you can have a linkable or referenceable recipe for this because it was really really

Good so first of all what we’re going to do is we are going to start by mincing or not mincing chopping up about three carrots I peeled and diced them pretty small because I wanted them to be pretty good bite-sized pieces I also chopped up

Some ham that I had in my freezer I’m trying to really go through my freezer because we’re going to be making a huge ham for Christmas and I’m trying to clean out the old ham that I’d already had in there that is actually a really good money-saving tip is to buy ham

Right now because it is on sale for the Christmas or holiday season it’s a really really good price so if you buy it now and make it or even just not even necessarily make it you could just buy it and put it in your freezer but if you

Buy it and make it then you already have precooked meat that all you have to do is thought out one thing that I love to do with this pre-cooked ham other than like making dishes like this I love to dice it up make it into omelets or even

Just taking these what I call ham steaks and then just frying them it goes perfect especially with some mashed potatoes or scalp potatoes so what we’re going to do is we’re going to put about 2 tablespoons of butter into a skillet and then we’re going to add our pre-chopped carrots this recipe also

Called to use one cup of cauliflower broken into small pieces but I decided to add broccoli instead cuz we had had cauliflower a couple nights previous to this then you’re going to add in about three cloves of minced garlic and then if you want one whole medium onion

Finely chopped I just chose to use granulated onion powder instead the recipe suggest using a/4 cup of white wine in this I didn’t have any white wine so I subed it with some white wine vinegar which is fine if you don’t use the full amount it does mimic the wine

Taste a little bit but just make sure you just don’t dump a huge amount in there and then I also added a/4 cup of chicken broth to this 1/3 cup of a heavy cream and half a cup of grated Parmesan cheese and I just use the pregrated

Stuff this is not fresh you want to let that cook for about 2 to 3 minutes until the liquid reduces a little bit in the background there I’m just getting my cheese tortillini all cooked up you want to just cook it according to the directions on the package this was like

A Sam’s Club or Costco one so I think it only took like four minutes to cook so while that was cooking and once that sauce was thickened up I came back in and I added in my diced ham you want to add about 3/4 to 1 cup of the diced ham

And then you’re going to come in and add 1 cup of Frozen peas so what you want to do is heat that sauce up until those peas start to melt once it is hot then you are going to stir in your already cooked tortillini it says check for the

Seasoning so just come in if you need to come in and add some salt some pepper I actually came in and added a little bit of additional parmesan because I just want on it extra cheesy I love cheese so that was the meal it was so so quick to

Make and it was really really delicious Stephen usually doesn’t eat peas and I just told them I said this recipe needs the peas pick them out I just ended up putting them in but it was really really good so the next meal we’re going to make is a venison stroganov this recipe

Was kind of a hit and miss stevenh loved it but I think there was maybe something wrong with the recipe somewhere because it recommended to use an ingredient and it recommended to use an excessive amount of it you’ll find out what I’m talking about we’re going to get started

With getting all of the mushrooms cut up it calls for 8 oz of a button mushroom I believe I used a baby Bell mushroom and it worked good so next we’re going to take one of our venison loin roasts and this was huge I think this was probably

Maybe like 3 to four lbs I ended up using just a small amount of this and the other amount I actually ended up cutting into cubes and just put back into the freezer and then I’m going to actually use that as a stew beef in the

Future anyways I took that Venison and I cut it up into thin little strips next I’m going to add 2 tablespoons of butter to my large Skillet and I’m going to add the sliced mushrooms to that I’m going to add a little bit of salt and pepper

To that I probably use about half a teaspoon of both of them and then I’m just going to saut these mushrooms until they are tender and nice and cooked through once they get to that point I’m just going to take them and set them aside in a bowl next we’re going to take

Our sliced Venison and we’re going to season it with salt pepper and then about 1/4 cup of an allpurpose flour you just want to make sure that it’s well coated with the flour and the seasoning then we’re going to take another 2 t tablespoons of butter put that into the

Skillet get it good and melted nice and brown and then we’re going to add our venison to that now you want to work in batches because you do not want to overcrowd this you’re just getting the venison just barely cooked it’s kind of like a steak in away like you don’t want

It too overcooked because you don’t want to make it tough so we’re just going to Brown it on both sides once it is browned we’re going to remove it from the skillet and we’re going to add it to the same bowl that we put our mushrooms

In I also forgot to mention at the beginning I am using about 1 lound of venison for this so you’re going to take 1/3 cup of a red wine after you’ve taken the venison out of the pot and you are just going to deglaze the pot with that

Red wine I had to come in and I just add a tad bit more than the 1/3 just to get that all that stuff off the bottom you’re going to take that red wine reduction and you’re going to pour it into the same bowl that has your mushrooms and your venison then you’re

Going to melt some more butter this recipe he has a lot of butter and then if you are using you can melt an onion at this point you want to use one cup of onion thinly sliced you also want to add two cloves of garlic I just used a

Teaspoon of minced garlic and then you’re going to sauté that until it the onion is translucent and the garlic is nice and fragrant once that happens you are going to add that meat mushroom and the wine back into the skillet and you’re also going to add in 1 and 1/2

Cups of a beef broth you can also use a venison broth in this if if you’d like or a vegetable broth the recipe says to let this mixture get nice and thick after about 20 minutes it still is not thickening up so I came in and just

Added a little bit of an a root slurry so it was just about a teaspoon of air root and some water to that and it thickened up nice so once it is thicken to your desire you’re going to take it off of the heat now this is where it

Went terribly wrong for me the recipe says to use one pint of sour cream one pint equals 2 cups that is an excessive amount in my opinion of sour cream usually when I make like a strogen off it’s like one cup of sour cream this sour cream overpowered the whole recipe

It was just too much for me I also added half a teaspoon of dry parsley leaves and 1/4 teaspoon of dry Thyme and then some salt I was trying to cut that sour cream taste out Stephen loves sour cream so he loved this dish but next time I

Make it because it was a really really good meal except for the sour cream so next time I make it I’m probably going to come in and add only add one cup of sour cream because it was just it was a lot but other than that it was good for

The next meal we are going to make one that turned out really really delicious it is a Hungarian potato goulash now the original recipe actually called it a red potato goulash because it called to use red potatoes in it I didn’t have any so I just used about four pretty large size

I think these were white potatoes or they were russets either way it worked perfectly fine if you are using the red skin potatoes just use 10 mediumsized ones and you want to peel them and you want to slice them about half an inch thick into circles I just because they

Were pretty big potatoes I just ended up cutting the circles in half then you’re going to take 14 oz of a smoked sausage I just used a kabasa in this and it was just one that I got at Sam’s Club and then I’m just slicing it it says to

Slice them into medallions so you want to leave them somewhat pretty thick then to a large sauce pot you’re going to add about 1 tbspoon of oil and you can use oil any oil of your choice I used an avocado and then you are just going to

Sauté these just until they get good and caramelized and then you’re going to remove them from the oil this recipe also calls to use two onions quartered and thinly sliced and at this point after you remove the sausages from that oil you’re going to add in another couple tablespoons of butter and

Actually sauté the onions but I chose to omit the onions and I just kind of skipped over a lot of steps and just went to the potato point so you’re also wanting to add in about one clo of garlic some salt pepper to taste and then I came in and added about one

Teaspoon of a smoked paika you can use smoked or regular paprika I just choose to use the smoke because I love the flavor it gives it so then once you’re done cooking the onions at that point you can then add the potatoes but like I said I just kind of skipped over a

Couple steps because I wasn’t using the onions then once the potatoes are slightly browned up you are going to come in and add 1 and 1/2 cups of chicken stock I used beet broth in this because that’s what I had available in my fridge so you can use either or it

Really tasted delicious with the beef broth next you’re going to cover the pot with a lid leaving a little space in between it just to let the steam escape and you’re going to simmer that on medium low for about 15 minutes stirring occasionally just so that it doesn’t

Burn after 15 minutes uncover the pot and allow the potatoes to cook and simmer for another 10 minutes until they are tender and the sauce is a little bit thickened what I chose to do is actually come in and add a little bit of extra

Flavors to it I had some frozen kale in my freezer and I thought that would taste really good with this so I came in and added that Frozen to the mixture and then I just cooked it until that was thawed it does say also if you want to

Add some parsley to this you can so once everything was done cooking I came back in and added those sausages and just heated everything through and then we had that with our buns and it was really really delicious I’d say it was more like a thick stew than a goulash but it

Was a really really enjoyable meal for the next meal we are going to do a breakfast for dinner meal these are some of my favorite meals to make because I love breakfast at any time of the day so we’re going to make an eggnog pancake with some cranberry maple syrup topping

I wanted to kind of test this recipe out a little bit just to see if it would be a good recipe for Christmas morning to a large mixing bowl you’re going to take two cups of an allpurpose flour I just used an unbleached flour then you’re

Going to add 1 tbsp of baking powder 34 teaspoon of a kosher salt 1/4 teaspoon of a round nutmeg I chose to use some fresh nutmeg and Grate it in I would definitely up the amount of nutmeg in this it really did not come through in the final pancake so you’re just going

To mix that all together push that aside and then in another Bowl you’re going to take two large eggs and then you’re going to lightly beat them add half a cup of milk 1 and 1/2 cups of eggnog and then 1 14 cup of a cooking oil I just

Used an avocado oil in this think what I’m going to do in the future when I make these cuz overall they were an okay pancake I think instead of adding the milk I’m just going to up the amount of eggnog in this just to two cups because

The eggnog taste really did not come through in the final pancake and I really was hoping just have that taste in it and I was using a really good quality local eggnog too which is delicious so I was really surprised that it didn’t come through in the end you’re

Going to add the dry ingredients to the wet ingredients and just lightly stir I actually over stirred this and it was resulted in kind of a flat pancake so you just want to stir it just until everything’s Incorporated and it is perfectly fine if it turns out a little

Bit lumpy while the pancake batter was resting for a little bit I added one cup of a pure maple syrup to a stock pot you want to make sure you’re using real stuff in this real maple syrup is required so you’re going to add that to

A sock pot and then you’re going to add 1 and 1/2 cups of cranberry to that you want to bring it to a boil over medium high heat and then once it comes to that boil you’re going to reduce the Heat and let it simmer until the Cranberries

Start to pop it says it takes about 7 minutes then you want to crush The Cranberries in the pan using the back of the spoon you’re going to stir in an additional half cup of cranberries and you’re going to simmer this until those ones begin to pop it says about 2

Minutes once that happens you are going to come in and add 2 tablespoons of butter and then just stir that all until that butter is melted you want to serve this hot over top of the pancake so I’m going to get the pancakes started now

The recipe says to use a/4 cup of batter in each for each pancake I don’t know why for some reason I read it as half a cup and I normally don’t make huge pancakes but these ones turned out huge cuz I was using half cup and not4 cup I

Added a little bit of butter to the cast iron skillet and you just want to cook them until they are nice and golden brown on each side they will start to Bubble up once they get good and cooked and ready to flip now my pancakes turned

Out really flat but again I think that’s because I over Beed the batter if you over mix the batter then what happens is you usually get flat pancakes because you really do want a lot of air in the batter that’s what makes a nice fluffy pancake the other thing that really

Makes fluffy pancakes is actually separating the yolk from the egg whites beating the egg whites and then adding them in separately but I just was following this the directions for this but these were really good with the exception of them not having enough eggn taste to them this cranberry sauce was

Amazing amazing it was it was like cranberry sauce that you could definitely even put on a turkey excellent excellent Recipe for the next meal we are going to make a recipe that was kind of a flop it is a curry salmon Bowl I am not a huge fan of Curry I’m slowly starting to kind of change my mind about it and trying to make more dishes with it when I make

Meals like Indian dishes I like to send my adult daughter photos of the meal because she really enjoys Indian Cuisine anyways I sent her a photo of this made the meal and I was disappointed with the end result of it and I told her I messaged her back and I said you know

The meal just didn’t turn out very good and she messaged me back and she says I knew it wasn’t good because you didn’t send me a photo of the final product she says mom you’re very predictable you always send me pictures of meals that turn out really really well I thought it

Was rather funny there’s nothing like children to bring you back down to reality and kind of tell you an honest opinion of your personality traits anyways let’s get back to the meal so you’re going to take 1 and 1/2 lb of salmon I just used some salmon from

Sam’s Club and I thought it out you’re going to add 2 tbspoon of curry powder and 2 tblspoon of an oil I use an avocado oil you can use olive oil also you’re just going to mix that together and then you are going to smear it on

Top of your salmon so the recipe says to preheat your oven to 475° line a baking sheet with foil now I try to avoid using aluminum foil so I used parchment paper it also recommends to place the one oven rack close to the top of the oven about 6 in or so away

From the heat source as you can see use aluminum foil because if you use parchment paper 6 in is pretty close and you will have a fire I was able to get the fire put out really quickly but definitely use like maybe a baking mat or aluminum foil like the recipe

Suggests you want to cook salmon for about 10 minutes and then you’re going to take it out and put it aside so I’m getting my veggies prepped to make kind of like the curry topping that’s going to go on top of it this recipe calls to use one yellow onion thinly sliced and

One bell pepper chopped I didn’t have any fresh bell pepper so I just took some out of my freezer and just chopped that all up I also had some squash so I added that in as well doesn’t call for it but I just thought it would be a nice

Little filler I was also getting some sourdough nans made up or non I think it’s called nons was also getting those done on the side as well so once you get to all your veggies prepped you’re going to add about 1 tbspoon of oil to a

Skillet and you just want to sauté these now because they were pre Frozen they were really really soggy so if you’re using Frozen it’s just going to take an extra amount of time because you’re going to have to cook that moisture out of the vegetables there is the salmon

Coming out of the oven good and cooked so once that moisture is all out of the vegetables then you just want to sauté them until they are nice and brown while my vegetables were Browning I took a can of my home canned chickpeas drained them and then rinse them really well and then

Just set them aside so you also want to add to your Skillet when your vegetables are almost done Browning you want to add six cloves of garlic minced and 2 tablespoons of freshly chopped Ginger I did not want to get my Ginger out and Grate it so I had some dried ginger root

So I added probably about half a teaspoon of that dry ginger root to it so you’re going to add salt pepper and then 2 tbspoon of curry powder to that you’re just going to stir everything until that garlic starts to get fragrant in the ginger and then you are going to

Add in your 14 oz can of drained chickpeas and one 14 oz can of full fat coconut milk it also calls for one lime juice I didn’t have any fresh lime so I just used a tablespoon of this lime juice once everything is good and heated

Through you’re going to come in and add a handful of fresh basil torn it didn’t have fresh I just used dried basil and then I also added a handful of dried cilantro the dried stuff does not even come close to the fresh stuff I just did

Not want to go outside and pick fresh cilantro because it was dark and it was night and it was cold so I just used dried probably would have been way better with fresh you’re going to take your salmon put it at the bottom of the

Bowl now you can also add rice with this but because I was using the nons I just thought that was a good enough carb but rice would have been delicious with this as well and then you want to top your salmon with your chickp vegetable curry

Mixture so this recipe was a little bit of a flop I found that it was kind of missing some flavors but it definitely could have been like the cilantro that I left out so that is going to be the last meal on this video I hope you guys

Enjoyed this week and I hope I give you a little inspiration for your upcoming meals have a great day or night whenever you’re watching this and I will see you on the next video bye guys