by Judy | Mar 30, 2014 | CobraHead, Recipes
This is my version of a stuffed gordita (masa cake) recipe that I tried with a filling of pinto beans and cheese. The traditional gordita is stuffed like a pita pocket. Though they were very tasty the first time I made them I thought they were much too heavy with more masa than filling. So the next time I tried them as an open-faced version. Here’s the recipe: Gorditas: 2 cups masa harina (not cornmeal) 3/4 tsp. salt 1/2 cup olive oil 1 cup water Pinto or Black...
by Judy | Jan 20, 2014 | CobraHead, Recipes
As soon as I saw this sweet potato cream cheese pie recipe in the local newspaper a few months back I knew I needed to try it. But I didn’t want to use a traditional flour pie crust. I knew that a nutty pie crust would balance the sweetness of the filling, so I held off on trying the recipe until I found a crust that was all nuts and no flour. A few other changes were made too. Maple syrup was substituted for sugar in the filling and the spices were increased...
by Judy | Dec 23, 2013 | CobraHead, Recipes
We had another abundant harvest of leeks. A full garden bed of 300 leeks is a bit much for just the two of us but it forces me to be more creative in my storage and cooking. They do store fresh for 3 to 4 weeks, washed and bagged in the refrigerator. I also slice and store raw leeks in the freezer for use in soups, stews and rice. For caramelized leeks it takes about a half hour to brown the leeks in a cast iron frying pan but, I decided to try the oven...
by Judy | Nov 16, 2013 | CobraHead, Recipes
Noel harvested almost 80 pounds of sweet potatoes last month – another record crop for us from 18 starts. And guess what? We’re still eating sweet potatoes from last year’s harvest. I haven’t been cooking them often enough so we’re scrambling to find new ways to serve them – though you just can’t beat them simply baked and buttered. Here’s an adaptation of a recipe I must have found online a while ago, though I don’t know who authored it. I’ve already changed...
by Judy | Aug 19, 2013 | CobraHead, Recipes
The cucumbers are prolific this year. Some of them hide themselves well under the nearby zucchini plant leaves so they tend to get bigger than the ideal size before they’re found. The larger cukes can get a little bitter so a pre-salting will draw that bitterness out. Here’s a recipe that can use up a lot of cucumbers: Peel several large cucumbers. Slice them thinly in a food processor or use a hand slicer or mandoline. The thinner slices absorb the marinade a...
