by Judy | May 31, 2022 | CobraHead, Recipes
I like rhubarb crisps best at the beginning of the season. The stalks are succulent and juicy after all the spring rains. I realize there are a multitude of very good rhubarb recipes from pies to cobblers. (And we’ve tried a lot of them.) Following is a recipe I’ve developed over the years and our favorite way to enjoy the tangy stalks. Rhubarb Crisp (10 inch pan ) 6 cups chopped rhubarb 2 T. fresh minced ginger, opt. 3/4 cup sugar 1/3 cup flour...
by Judy | Apr 25, 2022 | CobraHead, Recipes
I just used the last four potatoes from our 2021 harvest. They were starting to sprout but not so much that I couldn’t use them. We also have a few shallots left so one went in the pan along with some frozen sweet pepper strips and a couple of cloves of garlic. Saturday’s breakfasts almost always include potatoes of some sort, whether fried or oven roasted, along with eggs, toast and fruit. I use a mandolin to slice the potatoes and a knife to slice...
by Judy | Oct 27, 2021 | CobraHead, Recipes
Repurposed Chili Casserole a.k.a. Mexicali Bean Bake is a dish I’ve been making for well over 30 years. I first found the recipe in an old vegetarian cook book. It is now online at cooks.com. I probably made it once or twice following the recipe. Then I realized that you could just use leftover chili for the bean mix, while still using the cornmeal batter to complete the dish. I also thawed some garden corn from the freezer. Yes, the raccoons...
by Judy | Sep 29, 2021 | CobraHead, Recipes
If you have a big garden you’re probably still buried in tomatoes. Along with canned salsa, frozen tomatoes, both roasted and stewed, and spaghetti sauce I’ve been making tomato soup base. We grow a variety of heirloom tomatoes, red, yellow, purple, orange and green striped. The yellow ones especially mellow out the more acidic tomatoes so there’s usually no need for added sugar. You could always add a carrot for a little sweetening....
by Judy | Jul 29, 2021 | CobraHead, Recipes
I don’t make a lot of desserts but we have rhubarb and raspberries. We usually eat the raspberries fresh but we’re not into chewing on raw rhubarb, though I remember doing it as a kid. So a cobbler came to mind and I turned to my 50 year old trusty Better Homes and Gardens cook book. I did pop online to check out various recipes so I took some liberties with the basic recipe, including reducing the amount of sugar used. Here goes it....
