Joe’s Special

>insert shock and awe at how quickly Thanksgiving is approaching<

Turkey Day is one of my favorite holidays, purely because it’s food focused [although we just bought an Xbox 360…I don’t know if we’ll be able to tear ourselves away], so needless to say, I’m pretty excited. I’m on dinner roll and cranberry sauce duty again this year. I may or may not bring a salad, an appetizer or a dessert. I really can’t decide. I can’t bring all three. Well, I could, but it would really be rather wasteful. I think we’ll have 12 people or so at my grandma’s. Hardly reason to break out seven tons of food. I can only eat leftovers for so long.

What are you making this year?

I haven’t been in the mood to make a whole lot in terms of dinner lately. My stomach has been a little off for one reason or another the past few days. It leads me to want something quick and easy, like take out, or breakfast. Breakfast for dinner will always hold a soft spot in my heart. It definitely ranks high on the list of quick meals.

Inspiration: Saveur

Ingredients

• 2 tablespoons olive oil
• 5 cloves of garlic, minced
• 1 medium yellow onion, diced
• 8oz ground beef
• 10oz frozen spinach, thawed and squeezed dry
• 8 eggs, lightly beaten
• 1/4 cup shredded Parmesan
• salt and pepper
• chopped parsley
• crusty french bread rolls

Preparation

Heat the oil in a large skillet on medium-high heat, add the garlic and onion, stirring occasionally until soft and fragrant. When the onions start to turn translucent, add the ground beef. Break it up with your spoon as you stir it all together. Allow it to brown in the midst of the onion and garlic.

Give it enough time to cook off all the liquid. If you really want to rush it along, you can drain it depending on how fatty your beef is. Add the spinach, incorporating it into the beef mixture. When warm, approximately 2-3 minutes, add the eggs. Thoroughly mix it in, allowing it to scramble. Keep cooking it, stirring often, until the eggs dry out and it’s not soupy. This will take several minutes. Add salt and pepper to taste.

Toast your bread under a broiler until crispy. Top the egg mixture with chopped parsley when serving. Eat as a sandwich, if desired. I did.