15 Mar, 2013
Good Eats Friday - the Green Eggs and Ham edition
Posted by andrea tomkins in: Recipes and Food
I know this is going to make me sound like a big sourpuss, but I kinda hate food colouring. It grosses me out, and this is the time of year green food comes out of the closet BIG TIME. It’s everywhere! So when this recipe for green eggs and ham showed up in my inbox I thought: HERE WE GO AGAIN. But I was pleasantly surprised.
See? It is a much healthier interpretation of Green Eggs and Ham!
Doesn’t that look like a nice meal? Here’s the recipe:
Green Eggs and Ham Casserole (Courtesy Egg Farmers of Ontario)
8 oz dried pasta, about 2 cups (500 mL)
1 head broccoli
6 hard-cooked eggs, peeled and halved
1 cup (250 mL) cubed black forest ham, about 8 oz.
4 green onions, thinly sliced, white and light green parts
2 tbsp (25 mL) butter
2 tbsp (25 mL) all-purpose flour
1 1/2 cups (375 mL) milk
1 cup (250 mL) shredded old Cheddar cheese
½ tsp (2 mL) dried mustard powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
½ cup (125 mL) shredded old Cheddar cheese
2 tbsp (25 mL) minced fresh parsley (optional)
Casserole: In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and rinse with cold water; set aside. Remove florets from broccoli and set aside. Using knife, remove any hard knobs from broccoli stems. Chop stem to produce 1 cup (250 mL) of stem bits. In boiling salted water, add stem bits and cook for 4 minutes, add broccoli florets and continue cooking 2 minutes longer, drain all broccoli and rinse with cold water. Scatter pasta, eggs, broccoli, ham and green onions evenly into a 9 x 13-inch casserole dish.
Cheese Sauce: In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes. Whisk in milk and cook, continue whisking until thickened, about 6 minutes. Remove from heat and stir in cheese, mustard powder, salt and pepper. Continue whisking until cheese is melted, about 4 minutes.
Pour cheese sauce over casserole. Sprinkle remaining cheddar cheese and parsley over casserole. Bake in 375ºF (190ºC ) oven until heated through and cheese is melted, about 20 minutes. (Make ahead: Cover and refrigerate for up to 2 days. Increase cooking time by 10 minutes.)
Servings: 6 (2 cup servings)
Prep. Time: 10 minutes
Cooking Time: 20 minutes
p.s the email also contained this link to a fun online egg-decorating contest. We are going to do this today. There are prizes to be won! Woot!
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