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...
by Judy | Jan 5, 2012 | CobraHead, Recipes
Turning Slicer Last September Noel & Anneliese were vendors at the Mother Earth News Fair in Seven Springs, PA. The booth next to them was “Wild Success” promoting their raw foods and kitchen equipment. When Noel called to ask me if I needed anything I said, “not really but if you see something really cool you can surprise me.” Well ‘my surprise’ was a Spirooli or an Italian designed ‘turning slicer’ or ‘taglialegumi’ if you will. I think it was Anneliese...
by Judy | Dec 30, 2011 | CobraHead, Recipes
One of our favorite winter salads is coleslaw. We had a really good cabbage harvest this year – red and green alike, so we are still eating this from our own garden. Cabbage is a good keeper and we had 2 in the fridge just waiting for good things to happen to them. We also had a few garden leeks lurking in the produce drawer and they make a great substitute for green onions when you want a little flavor but not the strong taste of regular chopped onions....
by Judy | Dec 13, 2011 | CobraHead, Recipes
Need a quick meal to put on the table while you’re ‘busy’ doing holiday preparations? This dish is a great way to ‘re-purpose’ leftover chili if you have about 4 cups from a previous meal. If that’s the case it takes about ten minutes to put together & it’s ready for the oven. But no problem if no leftovers – it’s still a relatively easy dish to make and you can get creative with the type of beans and seasonings. Don’t be afraid to spice it up. The corn...
