the first night of pantry week was so easy and delicious that i caught myself making grandiose pronouncements about adding seven more days to our challenge. time will tell.

i adapted a recipe i found in anne byrn’s dinner doctor, a valuable resource when it comes to making something out of nothing in the kitchen. let me enlighten those who are not yet aware that you can add two eggs, a cup of milk, and a half a cup of bisquick to anything in your fridge to make a pie. it’s genius.

our particular “impossible pie” included half a pound of leftover breakfast sausage (cooked), half an onion and a few cloves of garlic (sauteed), some leftover takeout spinach from pete and sam’s restaurant, mozzarella, and a sprinkling of feta cheese. here’s the formula in case you want to work your own version of bisquick magic:

• mist a 9-inch pie pan with cooking spray.
• layer 1 to 2 cups of leftover meats/veggies in the bottom of pan.
• cover with 1 cup of cheese.
• whisk 2 eggs, 1 cup of milk, and half a cup of bisquick in a bowl and pour into pie pan.
• bake at 400 for 20-25 minutes or until pie is golden brown and firm to the touch.

as i type, andy is rummaging through the pantry planning tonight’s fare. at last count, we have seven cans of pumpkin in there. this could get really interesting, folks.

[source for this post can be found on the bibliography page listed on the sidebar to your right.]