I have a roommate. Actually I have two, but I'm only talking about one today. She is sensitive and fair and kind, as well as ridiculously outgoing and gentle and willing to listen and commiserate. She also loves to make stew.
Only this last part is in any way a problem. The problem is, every time she makes stew, she makes enough to feed a small army. This is, perhaps, appropriate since she is actually a member of the Canadian Reserves, but it doesn't work so well when she only lives with two people. So we have a lot of stew. The below recipe is how I attempt to use up the leftovers of said delicious stew.
Here it is, in all it's glory.
Quiche is a food that has all the advantages of breakfast food as well as a potential for clearing out old food from the fridge. Anything can go in it, so long as that anything is followed by eggs, milk, and cheese. At least, that's what I think I proved with this dish.
I happened to make this before I remembered that I was supposed to blog about it, so I took some pictures after the fact and I hope that's good enough.
Beef stew. With parsnips, carrots, onions, and potatoes. I added more potatoes on top. There is goat cheese mixed in with the eggs, and cheddar on top of the potatoes. Put all of the aforementioned things in a bowl and stir. Add into a waiting pie crust (recipe below) and throw the potato slices on top, along with more cheese (cheddar here). Bake at 350 F for about 40 minutes, or until cheese has melted and browned, and juices have begun to leak from the top. Yum.
The pie crust recipe is a lot easier than most butter + flour + water recipes, mostly because it doesn't require a whole lot of kneading.
1 Pie crust... which means one side. Double this if you want a top AND bottom crust.
1/2 cup vegetable oil
1/4 cup milk
2 cups flour
1/2 tsp. salt
Mix together dry ingredients, then wet. Combine wet and dry all at once and stir quickly, stopping when just combined. Knead with your hands until there are no crumbs left, and then roll out immediately. BAM, pie crust. Enjoy!