by Judy | Jun 11, 2012 | CobraHead, Recipes
1 ½ – 2 cups roasted asparagus, chopped (see roasted asparagus recipe here) 2 T. fresh lime juice ¼ tsp. cumin 2 T. minced green onion 2 T. medium salsa verde or salsa of your choice 1 tsp. minced or pressed garlic Salt & pepper to taste Puree asparagus, lime juice and cumin in a food processor. Stir in remaining ingredients and serve with tortilla chips or use as a sandwich spread. This is my version of an Asparagus Guacamole recipe put out by the...
by Judy | May 8, 2012 | CobraHead, Recipes
My favorite scone recipe is from the Wisconsin Milk Marketing Board – “Wisconsin Colby Cheese Scones”. I think sharply flavored cheeses stand out more in this recipe so I usually use an aged cheddar or an aged Swiss cheese. A little feta is good too, as is pictured above. Sometimes I add herbs such as sage or rosemary. Now during asparagus season cooked chopped asparagus and minced spring onions add a little extra ‘spring’ to the mix. Substituting half of the...
by Judy | Mar 19, 2012 | CobraHead, Recipes
1 cup garbanzo beans, cooked 1 cup roasted mashed sweet potato 2 T. Sesame Seeds, raw, or toasted for different flavor 4 T. Sunflower Seeds, raw, or toasted for different flavor 2-3 cloves chopped garlic ½ – 1 tsp. salt to taste 2-4 T. or juice of 1 lemon 1 tsp. finely chopped lemon zest (organic is best for this) 3 T. finely chopped shallots or red onions 4 T. olive oil Liquid from the garbanzo beans as needed for consistency Grind sesame and sunflower...
by Judy | Feb 4, 2012 | CobraHead, Recipes
Here’s a quick soup recipe that was ‘loosely’ adapted from a cookbook by Jeff Smith, ‘The Frugal Gourmet Cooks American’. I say loosely because the original recipe was made with cream and crawfish and garnished with hard boiled eggs. Well, even though the Crawfish River is only a few miles from us here in Wisconsin, we aren’t particularly into crawfishing. We didn’t have any cream sitting in the fridge, and when the soup was done, we really didn’t desire to...
by Judy | Jan 25, 2012 | CobraHead, Recipes
I’ve been trying to figure out what to do with all that frozen pumpkin puree I have in the freezer. Well, I’m pondering no longer. I’m getting back into old-fashioned bread making, and adding pumpkin to whole wheat yeast bread has been a winner. We can only make or tolerate so many pumpkin pies and quick breads. And pumpkin or squash soups go a long way too. But who doesn’t love a piece (or two or three) of freshly baked bread and butter? The...
