Kosherology

“Oh, the things you can think!” Kosher, I am. ’86’ the ham and make mine lamb.

In the late 1950’s, after the critical success of The Cat in the Hat, Random House publisher, Bennett Cerf, bet Ted Geisel (more famously known as Dr.Seuss) that he could not write a book using less than 236 different words-as he had with his first book. Setting out to win the bet, Geisel produced the now classic Green Eggs and Ham — which boasts only 55 different words. And like many other American kids of the latter 20th century, I have been intrigued by the idea of eating green eggs for quite a while.

However, there were two main factors holding me back from this dream : 1) I can’t eat ham, and 2) I do not like to consume food coloring. So, what’s a kosherologist to do? Treat myself to some of KOL Foods’ awesome lamb bacon strips and break out some spinach- we’re making green eggs and lamb! And yes, while green eggs may look a little intimidating, they taste pretty darn good (if I do say so, myself) and are naturally packed with lots of HEALTHY vitamin A and C, etc. etc.

Serves 8-10, Meat

INGREDIENTS

1/4 -1/2 lb. KOL Foods smoked lamb bacon strips
One 9 oz. package baby spinach, washed and dried
12 egg whites
3 whole eggs
1/3 cup Casa Del Cielo Chardonnay (from kosherwine.com)
1 onion, chopped
2 tsp fresh chopped cilantro
1 avocado
1 1/2 tsp. salt
1/2 tsp. white pepper

DIRECTIONS

1. Slice the lamb bacon strips, while frozen, into bacon like strips (as thin as you can get them).
2. In a lightly greased saucepan, fry the lamb (frylance of the lamb!) until it is thoroughly cooked and lightly crispy, cooking on for about 2 1/2 minutes on each side. Set aside in a warm place.
3. In a large saucepan, combine the baby spinach leaves, onion, and Chardonnay and cook over medium flame for 5-8 minutes, or until the spinach is tender and mostly wilted. Transfer the spinach, minus the leftover liquid, to a food processor. Add the cilantro and process until all of the spinach is finely chopped up and resembles pesto sauce. Drain the liquid and add the avocado. Process until well blended.
4. With a fork, beat the spinach mixture into the egg whites, whole eggs- with the salt and pepper- until well incorporated. Heat 2-3 tablespoons of olive oil in a large frying pan. When the oil is hot, add the eggs and cook over a low-medium flame, scrambling almost constantly, until the eggs are thoroughly cooked (about 4-7 minutes).
5. Serve with the bacon and enjoy. I will, I will eat green eggs and lamb. I will eat them, Al’, I am!