Goodcooking.com Cookbook Review---


Green Eggs and Ham Cookbook, by Georgeanne Brennan
64 pages;  Color Photographs and Illustrations; Semi-hard Cover; 
Random House, New York, NY 2006
Reviewed By Michael Speck for Good Cooking, Inc.  December 2006

The review---

Dr. Seuss books have been timeless favorites of both kids and adults. No books have better captured the imaginations of children so well while they learn to read. The Green Eggs And Ham Cookbook was written by Georgeanne Brennan based on wild foods found from the 44 Dr. Seuss books, including the dishes green eggs and ham, Who-pudding, and of course the Who-roast-beast. Cooking is probably one of the most creative art forms and this book has provided a way for children to be involved in the kitchen while learning to read recipes, follow instructions, and explore the artistic world of cooking.
For this book I tested the Pink Yink Ink Drink (pg. 19) and Scrambled Eggs Super-Dee-Dooper-Dee-Booper, Special De Luxe a-la-Peter T. Hooper (pg. 7). The Pink Yink Ink Drink was made with fresh fruit, milk, and honey for added sweetness. The healthy beverage was refreshing and seemed simple enough for any child to make with little to no help from an adult. Most of the other recipes required a lot more adult supervision and a lot less interaction from the kids. The scrambled egg dish was an example of this. The eggs had a different twist from traditional scrambled eggs with the addition of sun-dried tomatoes, avocado, and parsley. I found the recipe to be a nice blend of flavors. On the other hand I found very little in this recipe that a child would be able to help out with.
I think that for any child with an interest in cooking, this would be a great book and a fun way for children and adults to spend time in the kitchen. Despite the scrambled eggs dish, I did find several recipes that the kids can be involved in and a few they may even be able to do on their own.

Pink Yink Ink Drink
Make sure your Yink is in the pink with this (not really ink) drink using fresh fruit, milk, and honey.
Ingredients
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

Directions
1. Put the blackberries in a blender and puree them.
2. Pour into a large glass.
3. Put the milk, strawberries, and honey in the blender and blend.
4. Strain the mixture (optional).
5. Pour the strawberry mixture carefully on top of the blackberries.

Makes 1 Serving

This one, I think, is called a Yink. He likes to wink, he likes to drink. He likes to drink, and drink, and drink. The thing he likes to drink is ink. The ink he likes to drink is pink. He likes to wink and drink pink ink. SO ... if you have a lot of ink,
then you should get a Yink, I think.

From One Fish Two Fish Red Fish Blue Fish

Then I mixed in some ginger, nine prunes and three figs And parsley. Quite sparsely. Just twenty-two sprigs. Then I added six cinnamon sticks and a clove
And my scramble was ready to go on the stove!

From Scrambled Eggs Super!

Scrambled Eggs Super-Dee-Dooper-Dee-Booper, Special De Luxe à-la-Peter T. Hooper!

Scrambled Eggs Super are super-simple to make, and you can change ingredients or add more, according to whatever eggs-cites you---pepperoni or bacon or corned beef hash, green peppers, mushrooms, or broccoli. You decide.

Ingredients
1/2 tablespoon butter
1 1/2 tablespoons extra-virgin olive oil
8 large eggs, beaten
1 fully cooked sausage, cut into 1/4-inch-thick slices
2 tablespoons chopped parsley
2 tablespoons sun-dried tomatoes packed in olive oil, chopped
1/4 cup grated cheddar cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 avocado, peeled, pitted, and cubed

Directions
1. In a large frying pan, melt the butter and olive oil over medium heat.
2. When they are hot, add the eggs, stirring them with a whisk or fork. Reduce the heat to low and add the sausage, parsley, sun-dried tomatoes, cheese, salt, and pepper. Stir until the eggs are no longer runny, about 3 minutes.
3. Add the avocado and gently fold it into the eggs, cooking another 30 seconds.

Makes 4-5 Servings