by Judy | Aug 3, 2014 | CobraHead, Gardening, Recipes
For years we grew soft neck garlic – because that’s what we got started with. It’s only been about the past 5 years that we switched to mainly hard neck types. We found a lot of different hard neck varieties at farmers’ markets and garlic festivals that looked intriguing, from small to huge, red to tan and mild to spicy. Each garlic type has an individual flavor. It’s been fun to grow the different types but we’re certainly not connoisseurs. When cooking I’d...
by Judy | May 4, 2014 | CobraHead, Recipes
We had a nice picking of parsnips this spring so I’ve been doing some experimenting. This morning for brunch I mixed the old with the new, so to speak. Using last year’s potatoes, garlic, and sweet potatoes I added in new parsnips and topped the roasted veggies with freshly picked and chopped spring onions. It was absolutely scrumptious! Here’s how: Preheat oven to 400 degrees. 2 cups diced potatoes 1 cup diced sweet potatoes 1 cup diced parsnips 5 cloves garlic,...
by Judy | May 1, 2014 | CobraHead, Recipes
Last night’s repurposed meal was accompanied by an asparagus parsnip sauté. The main course was left over chili and leftover rice mixed together, topped with shredded cheese and rolled up in corn tortillas. The little burritos were heated in the microwave for a couple of minutes and topped with salsa and cilantro. Now, on to the sauté. Tis the season for asparagus and this was our second little picking. It was not quite enough for two so I peeled and chopped a...
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...
