Using food storage doesn't mean you have to spend a lot of time in the kitchen. For dinner the other night, I needed something fast and dairy-free. My husband's cousin teaches my children piano lessons in our home and always stays for dinner with us. She can't have milk so I always have to get a little creative on the nights she is coming.
I had some beef stew in my storage that was old enough I needed to rotate it. I read the label and sure enough it was dairy-free so I decided I would turn it into a pot pie.
I opened the cans and poured them into a 9x13-inch pan. You can easily make a smaller batch - just use less beef stew. I ended up needing 5 cans to fill the pan.
I then sprinkled about 1/4 cup flour over the top and mixed it in. The flour will help it thicken up as it cooks so it isn't as thin as beef stew.
Then I rolled out a pie crust between two layers of plastic wrap to fit the top of the pan.
Pie crust freezes very well so I always keep some in the freezer. I needed to crusts to fit a 9x13-inch pan. |
Rolling out between two pieces of plastic wrap keeps the kitchen clean, but also keeps the ratio of flour to fat where it needs to be for a crispy crust. |
Get it as thin as possible. |
Measure it by placing your pan on top - you want it to extend past the sides by about 1 inch. |
Take off the top layer of plastic wrap and pick up the dough |
Flip it over on top of the pie and remove the final piece of plastic wrap |
Bake at 400° F for 25-30 minutes until the pie crust is lightly browned. Serve with some canned or bottled fruit for a quick and easy dairy-free meal all with storable ingredients.
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