He’s a good man,
Oh! a good man is he–
Who’s HE, we all said,
And HE said, who’s WE?
“Oh, didn’t you hear?”
“Didn’t anyone say
there’s a birthday this year?”
Was it the moose
or the duck or the foose?
Was the snarffle–
(“A foose”–you silly goose.)
Happy yester-yester-birthday, Dr. Seuss!! (March 2nd, 1904)
A tribute to my childhood hero/children’s books idol/gibberish generator/nonsensical nobblygookie.
You’ll love this twist on a classic storybook favorite, folks. Pesto, baked eggs, and veggie ham–even the grumpy old red-hatted creature from Green Eggs and Ham would approve!
Have you had your green eggs and ham today, Sam I am?
Is there a food that you once refused to try, but now love? What’s YOUR green eggs and ham?
(Mine is eggplant!)
Green Eggs and (Veg) Ham for Sam-I-am Yield: 1 8×4-inch loaf pan Ingredients:
- 1/2 medium tomato, diced
- 1 small onion, finely chopped
- 1/2 cup mushrooms, chopped
- 5 eggs
- 1/2 cup milk
- 1/3 cup cheese of your choice (I used feta)
- Salt and pepper, to taste
- 1 serving homemade pesto (recipe to follow)
- Veggie or regular ham, to serve on the side
- Preheat oven to 350 degrees F. Lightly grease 8×4-inch loaf pan. Set aside.
- Over medium heat, cook onion, mushrooms, and tomato until cooked through and lightly browned.
- In a large mixing bowl, combine eggs, milk, cheese, and a pinch of both salt and pepper. Add cooked vegetables, then pour mixture into greased pan. Bake for 30-40 minutes, until top is set and eggs are pretty nearly cooked through. (I like mine slightly runny, so I remove it a few minutes early from the oven for that nice slightly runny touch!)
- Serve with pesto and veggie (or regular) ham. Voila! Green eggs and ham!
HOMEMADE PARSLEY PESTO
- 1 cup almonds or pecans
- 1 large bunch parsley (no need to be precise here!)
- 1/3 cup feta cheese
- 2 – 4 tablespoons lemon juice
- Garlic salt, to taste
- Pepper, to taste
- Preheat oven to 300 degrees F. Line a baking pan with foil and spread nuts in a thin layer on it. Toast in preheated oven for 15 minutes (pecans) to approximately 30 minutes (almonds), stirring nuts every 10 minutes or so to prevent them from burning. Remove from oven and allow to cool briefly.
- Place toasted nuts in food processor. Blend at 20-second intervals, scraping down sides as needed, until the nut reaches a thin paste consistency. Add parsley; blend until smooth. Add feta, lemon juice, and salt and pepper (to taste). Blend for another minute or so, until pesto is completely smooth.