Re: Green Eggs & Bacon?

IMG_7202.JPGIn honour of the literary genius who captured our imagination in his books, How the Grinch Stole Christmas, The Lorax, The Cat in the Hat and so on, I created a recipe inspired by one of the most iconic dishes from Dr. Seuss’s stories-green eggs and ham! For this recipe, I will be using bacon instead of ham to add that salty crunch, eggs and spinach to turn the eggs green while adding that healthy boost.

Ingredients: (green eggs)

  • 3 large eggs
  • dash of hot sauce
  • chopped garlic
  • salt & pepper
  • handful of spinach
  • dried/fresh parsley leaves
  • butter

Side dishes:

  • crispy bacon
  • fresh diced tomatoes
  • toast/toasted buns

IMG_7199Procedure:

  1. To make the eggs, I roughly chopped the spinach and garlic before putting it in a blender (food processor works too)
  2. In the same container, I cracked 3 eggs, added the hot sauce, salt & pepper and parsley leaves
  3. Blend/pulse the ingredients gradually
  4. In a skillet, put the stove in medium to high heat and wait for the skillet to get hot before putting a tablespoon of butter
  5. Make sure that the skillet is evenly coated with butter by swirly it around before pouring in the egg-spinach mixture
  6. Cook normally like a scrambled egg
  7. Once the scrambled eggs are cooked, you can put it on a plate and start cooking the bacon
  8. (Optional) While you’re waiting for the bacon to crisp up, dice some ripe tomatoes
  9. Then put the tomatoes in the same plate with the eggs
  10. Once the bacon is cooked, put it on the same plate with the eggs and tomatoes
  11. I added little dollops of cream cheese with the scrambled eggs BUT that’s optional
  12. Enjoy!

This might not be the original green eggs and ham, but surely bacon is a good substitute! Also, you might have some froth when you pulse or blend the eggs and spinach together and that’s ok. You can skim the froth off or pour everything in the skillet; it will eventually evaporate.

Give this recipe a try and share with us what you think by leaving a comment below! I’m always looking for suggestions, improvements or if you just want to say hi! 🙂

 

Always,

K

 

Lentil Soup Recipe

IMG_5211Every once in a while I find myself in a phase. I had a shawarma phase, bran muffins phase, and samosa phase. I would go around different stores selling these foods and see which ones I liked best or make different versions myself. Now I’m on my lentil soup phase! I know it’s a little weird considering it’s scorching hot outside and I’m on a soup phase. The good part about lentil soups is that you can eat them warm. Lentils also have awesome health benefits. They are high in protein and good for your digestion!

I have made multiple versions of lentil soup. They absorb spices and herbs quite well so it’s fun playing around with different flavours. Here is a super easy lentil soup recipe!
Ingredients:

  • 1 ½ cups uncooked lentils of your choice
  • 5 ripe tomatoes
  • 4-5 cloves of chopped garlic
  • fresh basil and lemon thyme leaves
  • dried rosemary
  • spinach
  • salt and pepper
  • extra virgin olive oil
  • ~2 cups of water

IMG_5205From what you can tell, I’m drawing inspiration from Italian flavours with the garlic, olive oil and fresh herbs.

IMG_5210Procedure:

  1. Start by peeling and chopping 4-5 cloves of garlic
  2. Set the garlic aside then move on to dicing the tomatoes.
  3. Once the tomatoes are diced, start roughly chopping the fresh herbs (you can also just tear them in smaller pieces instead)
  4. In a hot medium size pot, pour in the extra virgin olive oil into the pot then swirl it around so that the entire bottom surface has enough oil
  5. Add the chopped garlic into the pot
  6. Sauté the garlic until the edges turn brown
  7. Once the garlic edges turned brown, you can add the diced tomatoes, salt, pepper, chopped herbs and dried rosemary
  8. When the tomatoes release their juices you can add the uncooked lentils into the pot (use a small to wash the lentils before adding them into the pot to take out any impurities)
  9. Mix the ingredients around then add the water. Add a pinch of more salt and pepper before closing the lid
  10. Check on the lentils once in a while to make sure they don’t burn or if they need more water (I like to add a little olive oil when I check them so they don’t stick at the bottom of the pot)
  11. Meanwhile, chop or tear your spinach leaves in smaller pieces.
  12. After 10 minutes, add the spinach into the pot.
  13. Check the pot after 5-7 minutes then check if the lentils are cooked.

I used Chinese five spice and spicy sesame seed oil at a different version and it’s by far my fave! Try out different flavour combinations and let me know which ones are your favourites by leaving a comment below!

Always,

-K