[crustless spinach quiche]

a full pie of awesome

Yields 6 servings (can easily be chilled and enjoyed in about a week)

Ingredients

1 Tbsp vegetable oil

1 onion, chopped

1 (10 oz) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster Cheese

1/4 tsp salt

1/8 tsp ground black pepper

Preheat oven to 350 degrees.  Lightly grease a 9 inch pie pan.  

Heat oil  in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until onions are soft.  Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper.  Add spinach mixture and stir to combine.  Scoop into prepared pie pan.

Bake in the preheated oven until eggs have set, about 30 minutes.  Let cool for 10 minutes before serving.

Note: For individual servings - distribute the spinach mixture into a greased muffin pan.  Each muffin tin should be a little less than half full.  

You can also use any other additional vegetables you want like mushrooms, sliced red pepper, scallions, green olives, tomatoes.  Feel free to mix up the cheese too - it's really just according to your preference.

[thanksgiving for two]

We've had our share of what others would consider "odd Thanksgiving meals".  We've done everything from Cornish game hens (so good!) to tacos to chili... but once in a while we sneak in some turkey just for kicks.  Here's what we made for Thanksgiving 2010 - a Thanksgiving feast - just for two.  

Adapted from eatingwell.com

Ingredients:

2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 turkey breast, remove skin and bone, or buy boneless/skinless
Corn bread stuffing (we lucked out and found the kind that had directions for making a small serving by combining your own celery, onion, chicken broth and butter - find something similar and add your own additives)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cup dry white wine

Preheat oven to 375 degrees F.
 

Stuffing:

(Follow the directions on the cornbread stuffing mix or proceed to the following with cornbread crumbs); Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.

Turkey:
Meanwhile, place turkey breast between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet. 

Add cornbread stuffing mix to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place majority of the stuffing mixture in the middle of the pounded breast; compress the stuffing into a log. Fold and roll the meat over the stuffing. Stab the turkey roll in 4 places with toothpicks to hold roll together.

Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a large skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

Line a large pyrex glass pan, or high rimmed cookie sheet with aluminum foil.  Transfer the browned turkey breast to the lined pan and place in oven and bake until the turkey is cooked through, about 20 minutes.  (do not overcook).

Cover the turkey roll with foil and set aside to keep warm. 

Gravy:
Return the skillet to medium-high heat, add wine.  Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. 

Remove the toothpicks from the turkey; cut into 1/2-inch-thick slices and spoon half the sauce over each portion. Serve warm.

[cornish hen gravy]

1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Once you've made your cornish hens...

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. 

Serve.