Green eggs and ham!?!?
What child hasn't read the book and wrinkled his or her nose at the thought of the disgustingly discolored meat and egg dish with as much disdain as Sam I am?
Georgeanne Brennan has brought this unappealing sounding entrée to life in her "Green Eggs and Ham Cookbook" along with many other concoctions all focused on the lovable and unusual characters and settings in the books by Theodor Geisel, aka Dr. Seuss, who was born on March 2, 1904.
In honor of Geisel's birthday, I looked up some of the colorful and crazy-named concoctions in the book of recipes aimed at youngsters.
Many of them are surprisingly simple dishes and snacks that kids would enjoy, despite some names that are quite a mouthful, like "River of Nobsk Corn-off-the-Cobsk (seasoned popcorn.)
Brennan has always been a big Dr. Seuss fan and read many of his books to her children, who are now grown.
"It was thrilling to be able to bring these classic books to life in a new way, through food," she said.
After a long process, working with photographer Frankie Frankeny, on a Harry Potter Cookbook that was turned down, it was suggested the duo try one with recipes inspired by Geisel's stories.
Brennan and Frankeny went through all 42 Seuss books searching for food references and illustrations that could lead to dishes. One such illustration that became a dessert was the rocks in the Valley of Vung, which became the Valley of Vung's Chocolate Rocks (chocolate truffles coated in purple powdered sugar.)
Of the 42 recipes that made it into the book, Brennan's favorite is the Zans' Cans Chili.
"It is really good, super fast and easy," she said.
"You can spice it up if you like."
With more than 30 cookbooks to her credit, this is the second one aimed at a young audience. She also has one called "The Children's Kitchen Garden," which she said is centered on growing a kitchen garden and cooking from it.
No stranger to growing her own food, Brennan moved to France in the 1970s where she raised goats and made and sold goat's milk cheese.
After returning to the United States and teaching high school, she started her own imported vegetable seed company. In 1991, she sold the business and began writing and started a cooking school in France.
The recipes appeal to kids because they are fun, Brennan said.
"Children love to get their hands into food-- to roll and pat and cut and stir -- and all these recipes incorporate these things," she said.
"And children enjoy making real food that their families can eat, not just made-up junk food that no one really wants to eat. They can be proud of serving these recipes to their families and will be pleased when their parents and siblings not only praise efforts, but also clean their plates."
The key to making cooking an enjoyable experience for kids, in Brennan's opinion, is not to be too controlling.
"Let them experiment, taste, make a mess if necessary," she said.
"Also, if possible, let them choose some of the ingredients. A garden or farmer's market is ideal, but even in a supermarket, let them choose the carrots or noodles or whatever the recipe calls for. They are then connecting to the dish, developing ownership and pride in the dish.
"It is very different than just setting out ingredients for them to use."
Brennan has two other books currently in the works, one on entertaining with 13 menus for specific occasions and a children's pop-up book.
RECIPES
Green Eggs and Ham
Ingredients for Ham
1 fully cooked and smoked ham, about 8 to 10 pounds
1 cup apple or mint apple jelly
3 medium tomatillos, husked and minced
1 cup minced cilantro leaves or 1/2 cup minced cilantro leaves and 1/2 cup minced parsley leaves
Ingredients for Eggs
4 ripe avocados
Juice of 2 to 3 limes
1 teaspoon salt
2 tablespoons white onion, minced (optional)
2 serrano chiles, seeded and minced (optional)
4 ounces butter or 3 tablespoons extra-virgin olive oil or other light cooking oil, such as canola or sunflower
12 pasteurized eggs (pasteurization is necessary for safety when yolks aren't fully cooked.)
Ham directions
* Heat the ham as directed by the package instructions. Let cool to almost room temperature, about 20 minutes.
* Mix the apple jelly and the minced tomatillos together to make a glaze. Spread the ham all over with the glaze, except on the cut side.
* Using your hands, gently pat the cilantro, or cilantro and parsley, into the glaze until it is solid green.
Eggs directions
* Cut the avocados in half and remove the pits. With a spoon, scoop the flesh out into a bowl. Mash it with a fork, then add the lime juice and salt and, if you want, the onions and chilies. Mix again.
* In a large frying pan, melt the butter or heat the oil over medium heat. When hot, crack the eggs into the pan.
* Cover the pan and cook until the yolk has a pale white film over it and is slightly to very firm.
* With a spatula, gently slide the eggs onto plates or a serving platter.
* Spoon the guacamole over each yolk, covering it. Serve immediately.
Serves 12
Pink Yink Ink Drink
1/2 pint fresh or 1/2 cup frozen blackberries, thawed
1 cup milk
6 fresh strawberries, green tops removed, or 1/2 cup frozen, thawed
1 teaspoon honey
* Put the blackberries in a blender and puree them.
* Pour into a large glass.
* Put the milk, strawberries, and honey in the blender and blend.
* Strain the mixture (optional).
* Pour the strawberry mixture carefully on top of the blackberries.
Serves 1
Zans' Cans Chili
15-1/2-ounce can kidney beans
15-1/2-ounce can pinto beans
14-1/2-ounce can diced tomatoes with sweet onions and roasted garlic or similar
1 pound ground turkey or lean beef
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon chili powder, or more if desired
2/3 cup grated mild cheddar cheese
1/4 cup sour cream
4 sprigs cilantro
* Drain the beans and put them in a large saucepan with the seasoned tomatoes. Bring to a simmer over medium heat, stirring occasionally. Simmer until the beans are heated through and flavors have blended, about 7 to 10 minutes.
* Heat a frying pan over medium heat and crumble the turkey or beef into it. Season with the salt, pepper, paprika, and chili powder. Cook until browned, stirring occasionally, about 7 to 10 minutes.
* Stir the seasoned meat into the beans.
* Divide the chili among 4 bowls. Top each with cheese, then sour cream and stick a cilantro spring in the middle.
Serves 4
River of Nobsk Corn-off-the-Cobsk
6 cups popped, unseasoned popcorn
2 tablespoons extra-virgin olive oil for other light cooking oil, such as canola or sunflower
1/2 cup freshly grated Parmesan cheese
1 teaspoon paprika
1/4 to 1/2 teaspoon chili powder
1/2 teaspoon salt
* Put the popped corn in a large bowl and add the oil. Turn well to coat the corn.
* Sprinkle with the cheese, paprika, chili powder and salt. Turn well to coat.
Makes 6 cups
Schlopp with a Cherry on Top
Granola ingredients
Juice of one orange
1/4 cup canola, sunflower, or other light cooking oil
1/4 cup honey
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 cup pearled barley
1 cup rolled rye
1 cup quinoa
1 cup oat bran
4 cups uncooked oatmeal (not quick-cooking)
1/4 cup chopped walnuts
1/2 cup golden raisins
Schlopp ingredients
1 ripe banana
4 ounces plain or flavored yogurt
1 Maraschino cherry
Directions
* Preheat the oven to 300 degrees.
* In a large bowl, mix together the orange juice, oil, honey, sesame seeds and poppy seeds.
* Add the barley, rye, quinoa, oat bran and rolled oats. Mix until all are well coated, using your hands if necessary.
* Spread on two large, ungreased baking sheets and bake until lightly toasted, about 45 minutes to 1 hour, stirring every 15 minutes or so. Stir in the walnuts after about 30 minutes.
* Remove, let cool to room temperature, and stir in the raisins. (May be stored in airtight containers for up to three weeks.)
* Cut the banana in half and peel it. Cut each half lengthwise to make 4 long slices. If desired, heat in a frying pan or microwave.
* Put 1/4 cup of granola in a bowl, top with half the yogurt, and add the banana slices. Add another 1/4 cup of granola and the remaining yogurt and top with the cherry.
Makes about 8 cups of granola and 1 serving of Schlopp.
