Mary Margaret’s Sourdough Skillet Meal
This is an amazing recipe from my friend Mary Margaret. Everyone loves this one pan meal and it’s loaded with good stuff. Besides that it’s a great way to use up leftovers and never gets boring. Mary Margaret’s Sourdough Skillet Meal is fantastic and frugal.
The first thing about this amazing meal is you can use any kind of protein you want to. Ground beef, or pork work well, but so do beans and I have even used canned tuna with a yummy result.
The next amazing thing about this recipe is that it’s good for any meal of the day. I made it for breakfast this morning.
And finally, it keeps well. The left overs are still really good. I have warmed them up in the oven, on the stove top, and in the air fryer. We have also eaten it at room temperature and, like pizza, it was still delicious.
TAKE BACK YOUR VITALITY!
Learn more about the health benefits of gardening and get some good tips and instruction too.
So, take a look at what’s in the refrigerator that you need to use up and save some big money making this fantastic one pan meal.
Some Variations Of Mary Margaret’s Sourdough Skillet Meal
A frequent favorite at my house is to use ground beef and then sauté shredded cabbage, onions, peppers and carrots.
But really, you can make any combination you have the ingredients for.
How about ground pork with shredded cabbage, onions, mushrooms, and broccoli. Then add a little sesame oil and or soy sauce? Now you have an Asian inspired sourdough meal.
This morning I made a late breakfast. I’m by myself right now so I wanted something that would give good leftovers while also using up some bits I had in the refrigerator. I didn’t have any meat I wanted to use up, but I did have some chickpeas. The dandelions are still in full bloom and the flowers are very, very edible. They do not have a floral flavor, and they are not bitter like the rest of the plant. (I know it sounds crazy, but dandelion fritters are delicious). Anyway, I went out and picked a handful of dandelion flower tops to add some bulk and texture.
I put some bacon fat in the cast iron skillet and tossed in the flower tops. Then I added 2 beaten eggs. Next, I topped that with the chickpeas and then threw in some leftover onions, peppers and mushrooms. I also had about a cup or two of leftover broccoli- cauliflower-carrot mix, so that went in too. I really wondered what I was going to end up with. Then I added the topping and cooked it up. It was still great, and no one would guess there were dandelion flowers in it. 😉
What To Do About Sourdough Starter
The very best way to get a starter is to get some from a friend. It’s easy to care for in the refrigerator, and only needs to be “fed” about once a week.
There are many places to buy the culture to start your own. Culture’s for Health is an online site that will not only sell you the culture, but also has great instruction for all things sourdough.
And the recipe….
Mary Margaret’s Sourdough Skillet Meal
Equipment
- 1 Cast iron skillet 10-12 inches You could use a Dutch oven
Ingredients
- 3 TBS Cooking oil or fat
- 1 pound Protein Any meat or beans will work
- 6 cups Veggies chopped for stir-fry Or 3-4 cups of left-over cooled veggies
- ? Fresh herbs or spices of your choice Thyme, basil, oregano, garlic anything you like
- 1 cup sourdough starter
- 2 eggs
- 1/2 tsp salt or to taste
- 1 tsp baking powder
- 3 TBS butter melted
- 1 cup grated cheese Parmesan works well. I often use a lot less cheese. Do what you like.
Instructions
- Cook your vegetables in the cast iron skillet in enough oil to prevent sticking.
- Remove the vegetables and cook the meat in the same pan. If the vegetables and meat are already cooked, just throw them in the pan and heat through.
- Mix the vegetables and the meat in the skillet if you have not already done so.
- In a bowl combine the rest of the ingredients except the cheese
- Pour the sourdough batter onto the mixture in the skillet
- Sprinkle cheese on top
- Bake at 400 degrees F for about 25-35 minutes until the batter has set up.
Great post.