Dr. Seuss' birthday 2015: Recipes for green eggs and ham, roast beast and Who hash

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By: Danielle Waldron
dwaldron@flavor574.com

Chris Devers/Flickr

Feasts are a joy, cake and ice cream are great, Dr. Seuss turns 111, so let’s celebrate. 

Children’s author and cartoonist Theodor Seuss Giesel’s birthday is March 2, celebrated across the nation through Read Across America Day. Though the beloved children’s author and illustrator died in 1991, his literary legacy lives on in the pages of “Green Eggs and Ham,” “How the Grinch Stole Christmas” and more. 

Relive your childhood and whip up a birthday feast even the Grinch could enjoy with these Seuss-inspired recipes from Seussville

GREEN EGGS AND HAM DELUXE

Spruce up breakfast here, there or everywhere.

Ingredients

  • 2-4 ounces of ham 
  • 8 eggs 
  • 2 tablespoons milk 
  • ¼ cup chopped chives
  • ⅛ cup chopped fresh parsley 
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper 
  • 1 tablespoon butter or margarine 
  • Green food coloring 

Directions 

  1. Cut the ham into small pieces.
  2. In a medium mixing bowl combine eggs, milk, ham, salt, pepper, chives and parsley. Beat until foamy. Add two drops of green food coloring, or adjust to your liking.  
  3. Heat a tablespoon of butter or margarine in a large frying pan over medium heat until butter sizzles. Add egg mixture.
  4. Stir the egg mixture with the spatula until eggs are scrambled and firm. 
  5. Garnish with parsley. 

 

ROAST BEAST 

The Grinch stole Christmas and the roast beast for the special dinner because nothing says celebration like a large roast to share with friends (or not, if you’re the Grinch). 

Ingredients

For the roast beast:  

  • 4-5 pounds boneless strip loin roast 
  • 2 tablespoons olive oil 
  • 4 garlic cloves, minced 
  • ½ teaspoon dried mustard
  • 2 teaspoons fresh thyme leaves 
  • 1 tablespoon fresh parsley 
  • 1½ teaspoons coarse ground pepper 
  • salt 

For the trimmings:  

  • 3 tablespoons olive oil 
  • carrots, parsnips, onions, potatoes — peeled and cut into wedges 
  • 1 tablespoon fresh thyme leaves 
  • 1 teaspoon fresh rosemary 
  • salt and pepper

Directions

  1. Preheat oven to 225 degrees. Sear the roast in the oil and the garlic, letting it brown on all sides. Place the beef roast on a roasting rack in a large, shallow roasting pan with the fat side up. 
  2. Combine herbs in a small bowl and sprinkle on the roast. 
  3. Roast the meat in the preheated oven for 30 minutes per pound until the roast reaches 140 degrees on a meat thermometer. 
  4. Remove from oven, cover with foil and let rest for at least 30 minutes. 
  5. While the roast is cooking, peel and cut the trimmings and place in a large bowl with olive oil, herbs and seasonings. Spread parchment paper on a baking sheet and spread the vegetables on the sheet, roasting for 35 minutes or until tender. Stir intermittently. 
  6. Transfer the roast beast to the platter and surround the meat with the roasted vegetables. Serve. 

 

WHO HASH

Make hash browns a little more festive with vegetables and meat fit for a birthday celebration, rather than canned Who Hash from Whoville.

Ingredients: 

  • 2 tablespoons olive oil 
  • 2 tablespoons butter
  • 1 chopped onion 
  • 2 garlic cloves, minced 
  • Cooked meat (corned beef, ham, turkey, sausage — whatever you wish), cut into small pieces
  • diced potatoes 
  • diced vegetables (carrots, turnips, celery or parsnips) 
  • salt, pepper and other seasonings as desired (thyme or rosemary) 
  • chicken or vegetable stock 
  • cabbage or spinach (optional)  

Directions: 

  1. Simmer fresh vegetables until tender, then dice into small pieces. Drain and set aside. 
  2. Heat olive oil in a large skillet over medium heat. Add onion, peppers and other vegetables and cook for 5 minutes, stirring constantly. Add garlic to the mixture, and let it cook until the vegetables are tender 
  3. Add butter, cooked potatoes, cooked vegetables (set aside from earlier), salt, pepper and seasonings, and cook until potatoes are golden brown, stirring occasionally. Add cooked meat and heat through. 
  4. If using cabbage or spinach, sauté it and serve with the potatoes and vegetables. 

Which Dr. Seuss story is your favorite?   

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