by Judy | Mar 6, 2020 | CobraHead, Recipes
This recipe was adapted from the cook book ‘Vegetarian Planet’ by Didi Emmons. The spices and peanut butter work really well and give it a nice flavor. A lot of times my homemade soups lack depth and I add veggie broth to give them a little umami but this combination seems to carry itself. Enjoy! 1 T. olive oil 1 large onion, chopped 2 garlic cloves, minced 2 teaspoons minced fresh ginger 1 1/2 tsp. ground cumin seeds 1 1/2 tsp ground...
by Judy | Dec 11, 2019 | CobraHead, Gardening, Recipes
Vegetable bean soup is one of our standby dishes in the fall and winter. I make it every couple of weeks in the Instant Pot. Using the Instant Pot is a very carefree way of making this soup but you can certainly cook it on the stove top. The basics of the soup are the same each time but you can vary it by the type of beans and veggies and herbs you use. I used a mix of fresh and frozen garden vegetables. Unlike our Capucijner pea soup, the...
by Judy | Sep 19, 2019 | CobraHead, Recipes
Tomato Cobbler with Cheese Biscuit Topping One of our favorite summer time treats using cherry tomatoes is tomato cobbler. We use a mixture of all colors of tomatoes – black – orange – red – yellow, but my favorite bite is the Sungold. I did not make up the dish but here’s a link to Joy the Baker’s recipe. She used blue cheese in the biscuits which is delicious even if you’re not a blue cheese fan. Most sharp...
by Judy | Aug 16, 2019 | CobraHead, Recipes
HOME GARDENING – ONE ZUCCHINI AT A TIME Zucchini Cornmeal Fritters Our zucchini and summer squash plants are thriving. I’ve been trying to keep them picked when the fruits are small – 8-10 oz. size. When shredded, a smaller zuke yields about 2 cups which is all you need for a loaf of zucchini bread. Today, zucchini was the basis of some tasty fritters. Recipe: 2 cups shredded zucchini 1 egg 1/2 cup cornmeal – yellow or...
by Judy | May 28, 2019 | CobraHead
’tis the season for asparagus, asparagus and more asparagus. Even though our 30-year old bed seems to be dwindling we still get our fill for a week or two. When I have more than we care to eat in one day I will cook it in some veggie broth for a few minutes then puree it for the freezer and future soup making. Yesterday for lunch we had it oven roasted with mushrooms, garlic and sunflower seeds. Here’s the recipe: 1 pound or more sliced...
