Green Eggs Yams Recipes

GREEN EGGS & YAMS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Place yams in a medium bowl. Drizzle olive oil over the top. Toss to coat potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon smoked paprika (if using). Spread on a large rimmed cookie sheet. Place yams in oven and cook, turning every 15 minutes or so, until tender and browned on some sides, about 30 minutes.
• While the yams cook, make the pesto and heat the water for the poached eggs. Fill a medium pan 2/3 of the way with water. Bring to a boil, then reduce heat to a simmer.
• To make the pesto, place basil, thyme if using, pine nuts, garlic, nutritional yeast, lemon juice, salt, and 1/4 cup olive oil in the pitcher of a blender or in a small food processor fitted with the "s" blade. Puree until nearly smooth, drizzling in more olive oil as needed (I usually need right around 1/3 cup). Taste and stir in additional salt if desired.
• Place roasted potatoes in a medium bowl and top with 2 tablespoons of the pesto. Toss gently until coated. Divide potatoes between two plates.
• Lastly, poach your eggs! Your water should not be rapidly boiling but instead be barely moving, with a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don't have far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
• Remove eggs with a slotted spoon, taking care to tilt the spoon to discard as much of the cooking water as possible. Top the potatoes with the poached eggs. Drizzle with remaining pesto and sprinkle with a light dusting of coarse salt and freshly ground black pepper. Garnish with basil if desired. Serve!

GJELINA'S ROASTED YAMS

Steps:

• Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
• Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
• As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
• When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

AMY'S GREEN EGGS AND HAM

Steps:

• In a greased 11x7-in. baking dish, layer broccoli and eggs. Combine the mayonnaise, mustard, ham and onions; spread over eggs. In a saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually add milk, salt and paprika; cook and stir until boiling. Cook and stir 2 minutes more. Remove from the heat; stir in cheddar cheese until melted. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 400° for 10-12 minutes or until heated through.

THANKSGIVING YAMS

Steps:

• In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
• Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

GREEN EGGS & HAM

Steps:

• Crack egg into a small bowl.
• Add milk and blue food coloring.
• Whisk together.
• Add diced ham.
• Pour into preheated and greased skillet.
• Stir a couple times while cooking until water begins to separate from eggs (this is moisture from the milk).
• Serve immediately with hot toast and jelly and juice.

GREEN EGGS

Steps:

• Heat the oil in a large frying pan. Add the leeks and a pinch of salt, then cook until soft. Add the garlic, coriander, fennel and chilli flakes. Once the seeds begin to crackle, tip in the spinach and turn down the heat. Stir everything together until the spinach has wilted and reduced, then scrape it over to one side of the pan. Pour a little oil into the pan, then crack in the eggs and fry until cooked to your liking.
• Stir the yogurt through the spinach mix and season. Pile onto two plates, top with the fried egg, squeeze over a little lemon and season with black pepper and chilli flakes to serve.