by Judy | Nov 13, 2012 | CobraHead, Recipes
Here’s a relatively quick lunch that makes use of the sauerkraut that I talked about in a previous post here. It consists of 1 or 2 pieces of your favorite bread, toasted, and spread with your favorite stone ground or Dijon mustard. Top with Swiss cheese – we used Emmentaler, a slab of seared tofu (recipe follows) and (Cortido) sauerkraut. For those of you who haven’t tried tofu, or think you don’t like it, this recipe may change your mind. 4 servings Whole grain...
by Judy | Oct 12, 2012 | CobraHead, Recipes
It’s never too late to learn something new. I’ve always wanted to try making my own sauerkraut or ‘fermented cabbage’ as they say now days. I did try making it in a quart jar a couple of years ago but when I saw a little mold on top I threw it out and never tried again. What I didn’t know at the time was that you could scrape the white mold off the top and the cabbage underneath the liquid was perfectly fine to eat. Last spring I sat in on a fermentation...
by Judy | Sep 18, 2012 | CobraHead
Presenting the CobraHead Blog’s first ever guest post! Barbara Wickes of the ‘The Perennial Poppies Group’ garden club was our first international customer. Somehow she found us on the world wide web soon after we opened for business and we’re happy that she did! We’ve been shipping CobraHead Weeders and CobraHead Long Handles to Australia ever since. Barb has kindly consented to write a post from Down Under so we can see what their club has been doing and...
by Judy | Aug 26, 2012 | CobraHead, Gardening, Recipes
Several years ago I got this salsa recipe from a friend of a friend who worked at the local post office. (Consider this my plug for saving our little post offices – they’re good for more than just mail…) I make it every year, as long as I have tomatoes, onions and peppers all at the same time from the garden. Garden Tomato Salsa Recipe 9 cups skinned tomatoes, chopped 3 cups chopped onions 3 cups chopped peppers, mix of mostly sweet peppers with hot peppers to...
by Judy | Aug 14, 2012 | CobraHead, Recipes
Can you tell by the title that I grew up in Minnesota? Actually I was given a version of this recipe when I lived in Michigan many years ago so it’s more of a ‘bake’ or ‘casserole’. The original recipe included a double layer of sliced zucchini, onions, tomatoes, shredded mozzarella cheese and fresh basil (salt & pepper to taste) – baked until done in a 350 degree oven for about 45 minutes. I made it this way for years. With all the water content in these...
