Dr. Seuss’ Green Eggs and No Ham

Dr. Seuss’ Green Eggs and No Ham

Hello Everyone! I’ve been wanting to do my own take on Dr. Seuss’ Green Eggs and Ham for Amcarmen’s Kitchen ever since last year. I was super excited when I realised that I could tackle this idea for this month, but then quickly questioned, what am I going to do about the ‘ham’ part of this recipe?

For those of you who don’t know me personally, or if you haven’t picked it up from the recipes I have been sharing since the beginning of the year, I’ve been slowly cutting meat out from my diet. Since the second half of last year, I’ve managed to cut both beef and pork from my diet (with very rare relapses – I can’t avoid a good beef kaldereta during work events). I tried cutting out chicken from my diet this year too and attempted a pescatarian diet, but that didn’t quite work out. Nonetheless, I’ve strictly kept the recipes I’ve been uploading on the blog to pescatarian, vegetarian, or vegan.

Dr. Seuss’ Green Eggs and No Ham

Mini tangent aside and back on to tonight’s recipe; after having spent countless hours on the Internet searching for how I could adapt Dr. Seuss’ Green Eggs and Ham without the ham, I came across Jenny’s Green Eggs, No Ham over on Jenny Can Cook.

Breakfast can’t get any healthier than this! This recipe for Dr. Seuss’ Green Eggs and No Ham has three servings of green vegetables to boost your immune system, combined with the fluffiest, moist, flavorful, and evenly cooked scrambled eggs for protein – all in one single meal!

The best thing about this recipe is that you can get creative with the greens. Choose what’s cheap and local to your area; what’s in season and most importantly, your favourite greens to eat!

Dr. Seuss’ Green Eggs and No Ham Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

  • 6 large free-range eggs
  • 1 red bird’s eye chilli, sliced
  • 1 small red onion, diced
  • 1 cup kale leaves, roughly chopped
  • 1 cup spinach leaves
  • 1/2 cup broccoli, roughly chopped
  • 4 tbsp milk
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • Salt and freshly ground black pepper, to taste

METHOD

  1. In a small bowl, beat the eggs together with the sesame oil and milk. Season with a touch of salt and freshly ground black pepper then set aside.
  2. In a large non-stick frying pan, heat 1 tablespoon of the olive oil over medium-high. Add the diced onion and cook until soft, about 1 minute. Then add in the broccoli and cook for a further minute or two. Season with a touch of salt and freshly ground black pepper.
  3. Add in the kale leaves and give it a good mix before adding the spinach leaves in. Reduce the heat down to low and cover for about a minute to allow the leaves to wilt. Once wilted, transfer the cooked vegetables to a plate or bowl.
  4. Bring the heat back up to medium* and in the same frying pan, add the remaining olive oil. Pour the eggs into the pan and using a rubber spatula, begin pulling the cooked outer edges in towards the centre of the eggs. Uncooked eggs will flood the area you just pulled back while the cooked scrambled eggs will gather at the centre of the pan.
  5. When the eggs are about halfway cooked through, add the cooked vegetables back to the pan and continue pulling the uncooked eggs to the center of the pan.
  6. Turn off the heat when the eggs are 90% cooked. And transfer to a serving plate immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges.
  7. Garnish with some sliced red chillies, freshly ground black pepper, and a sprinkle of ground smoked paprika. Serve immediately with some toasted bread on the side if you desire. Enjoy!

Dr. Seuss’ Green Eggs and No Ham

* It’s important to leave the heat somewhere between medium-low and medium, so that it warms up but doesn’t get too hot. If the pan is too hot, the eggs will cook too quickly and become rubbery.

** If you plan on adding cheese to your eggs, add it in at this point. This will allow ample time for the cheese to melt and integrate into the eggs. Make sure that the cheese is shredded/prepared and set aside so you can add it to the eggs quickly.

Dr. Seuss’ Green Eggs and No Ham

BON APPÉTIT

– Ally xx

myTaste.com

Pesang Tilapia (Tilapia in Ginger Stew)

Pesang Tilapia (Tilapia in Ginger Stew)

Hello Everyone! I’m feeling sad, are you? Well, the only reason I’m sad is because Seafood Month has come to an end! I can’t believe the month has flown by so quickly. On the bright side, we get to explore a whole new range of dishes for the month of October! I won’t say yet what I have in store for the blog, so you’ll just have to stay tuned as all will be revealed on Thursday!

Pesang Tilapia (Tilapia in Ginger Stew)

So here we go, on to our last recipe for Seafood Month: Pesang Tilapia! Apparently, frying the fish first is not the traditional method in making Pesang Isda (isda means fish in Tagalog just for those who don’t know), it is actually boiled in the ginger stew until tender, and is actually a much healthier option as opposed to frying the fish. However there are a few pros to frying the fish first, mainly for taste and also technique. Firstly, frying makes the fish and stew taste better, and secondly, frying prevents the fish from flaking, because of its stable texture ,when cooked in the stew for a long time.

I’ve read a couple of recipes online prior to writing this post up, and a few suggestions have come up on what to serve on the side with this dish. One of the most popular is having some miso sauce as a condiment. I usually just have some fish sauce and calamansi mixed together as a condiment. I’ve also tried searching around for recipes that make any mention of serving this dish with some filo-style scrambled eggs but I haven’t seen any. Nonetheless, it actually tastes really good having the scrambled eggs together with the fish!

Pesang Tilapia (Tilapia in Ginger Stew) Ingredients

PREP TIME 5 MINS | COOKING TIME 20-22 MINS | SERVES 4

INGREDIENTS

For the ginger stew

  • 800g whole tilapia fish, scaled, gutted and cleaned*
  • 1L water
  • 2-3 bunches of baby bok choy or pechay, cleaned and ends removed
  • 2-3 garlic cloves, minced
  • 1 brown onion, sliced
  • 1 thumb-sized ginger, peeled and sliced
  • 1/2 cup vegetable oil, for shallow frying
  • Ground salt and black pepper to taste

*Alternatively you can use any other types of fish such as catfish, grouper, mudfish, and/or seabass. I know some people who can’t eat fish if it’s still whole; you can still cook this dish with fish cutlets or fillets.

For the Filipino-style scrambled eggs

  • 3 large free range eggs, beaten
  • 3 small ripe tomatoes, diced
  • 2 garlic cloves, minced
  • 1 brown onion, sliced
  • 2 tbsp vegetable oil
  • 1 tsp black peppercorns
  • Ground salt to taste

METHOD

  1. Heat the vegetable oil in a large frying pan over medium-high. Season the fish by rubbing some salt and black pepper. Once the oil is hot, fry the fish until golden brown. Once browned, flip and fry the other side of the fish, about 6-7 minutes per side. Once done, transfer the fish to a serving dish.
  2. Discard the oil, leaving behind about a tablespoon or two, and in the same pan, fry the ginger slices until fragrant. Add in the garlic and sauté until fragrant and golden brown. Finally, add in the onions and cook until soft, about 2 minutes altogether. Then add the water, whole pepper corns and salt, and bring the stew to a boil.
  3. While the stew is simmering away, move on to making your scrambled eggs. Heat the vegetable oil in a small frying pan over medium-high. Sauté the garlic until fragrant and golden brown. Add in the onions and cook until soft, about 2 minutes. Then add in the tomatoes, salt, and black pepper. Cook until the tomatoes are soft.
  4. Once the tomatoes are soft, pour in the beaten eggs and stir with a spoon, lifting and folding it over from the bottom of the pan, until the eggs are softly set and slightly runny in places. Turn the heat off and leave the eggs for a few seconds to finish cooking. Give a final stir before serving.
  5. Turn the heat off from the ginger stew and add the baby bok choy, leaving to cook for about a minute. Pour the stew over the fried fish and serve immediately with some steamed rice and the scrambled eggs. Enjoy!

Pesang Tilapia (Tilapia in Ginger Stew)

Sautéed Egg for Pesang Tilapia (Tilapia in Ginger Stew)

BON APPÉTIT

– Ally xx

myTaste.com