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I often get stuck in a rut with my meals, and my sourdough. I go through the same rotation of dinners and only ever make pancakes from that sourdough starter I keep on feeding. This one pan meal busted me out of both of those ruts, made a super simple meal, and utilized sourdough starter that I didn’t even need to prep ahead of time. My husband said, “This is way better than quiche!”, which is my go-to in a hurry meal. Sounds like a keeper! I found this idea from various sources from around the web and some call it an “Impossible Pie”. I have no idea what that means, but I’m guessing it’s tongue-in-cheek because this meal couldn’t be easier… or tastier. Here’s how I created this wonderful new supper creation that we’ll be eating over and over. The basic premise here is that you fill a skillet with meat and vegetables and then mix up a batter using sourdough starter you already have waiting for you plus eggs and baking powder. I’m guessing you could make this a thousand ways, and I think we’ll try it once a week in our house with different flavorings. First, I preheated my oven to 400 degrees and put my trust 12″ cast-iron skillet on the stove over medium-high heat. Into that skillet I added a few tablespoons of butter, a few chopped carrots, a chopped very large sweet potato, garlic, and onions. I crumbled in 1 lb. of grass-fed ground beef and then sauteed the whole lot until nearly tender. While that was cooking, I put 1.5 cups sourdough starter into a mixing bowl. I whisked in 5 eggs, a large pinch of salt, a bit of garlic powder, and black pepper. Then I sprinkled about 3 teaspoons of baking powder over the batter and whisked it in just as I was finishing the meat/vegetable mixture.
I seasoned the meat and vegetables with some sea salt, thyme, red pepper flakes, added some more butter, and added a can of green beans and a can of great northern beans. I tasted the filling to make sure it had enough salt. I turned off the stove and poured the batter evenly over the meat and vegetable mixture. Then I popped the skillet into the oven for 20 minutes, or until golden brown on top. I put some cheese on one side of the skillet, since half of us are dairy-free, and returned it for about 10 more minutes, or until the cheese was melted and bubbly. I let it cool for about 10 minutes before serving up slices to rave reviews. This dish barely served six, though our children are big eaters, so I would count on 4-5 servings from this dish. Served with some kraut or other vegetable ferment, it is a quick and simple sourdough supper. I’ll be making this again over and over until I get the proportions just right for you, and then I’ll share an exact recipe over on the recipe section of the CFH site.
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