by Judy | Mar 30, 2022 | CobraHead
Where better to learn to make spring rolls than San Antonio in March? There are all kinds of fresh herbs and vegetables easily accessible at this time of year. You can put almost anything in the spring roll but it’s the fresh herbs that make them special. I asked my Filipina daughter-in-law, Queenie, to show me how to put them together. I’ve created the main list of ingredients that we used but feel free to substitute with your own favorites, just don’t leave...
by Judy | Jan 28, 2022 | CobraHead
Bean Nachos I’ve tried a lot of bean recipes over the years. I’ll keep trying new ones, but I always come back to my favorite. Lately, I’ve been experimenting with various heirloom beans, such as Buckeye, Santa Maria Pinquito, San Franciscano, and cranberry beans from Rancho Gordo. Although the seasonings are mostly the same for my standard black bean or pinto recipe, each type of bean has subtle nuances in flavor and texture. I notice it...
by Judy | Oct 27, 2021 | CobraHead, Recipes
Repurposed Chili Casserole a.k.a. Mexicali Bean Bake is a dish I’ve been making for well over 30 years. I first found the recipe in an old vegetarian cook book. It is now online at cooks.com. I probably made it once or twice following the recipe. Then I realized that you could just use leftover chili for the bean mix, while still using the cornmeal batter to complete the dish. I also thawed some garden corn from the freezer. Yes, the raccoons...
by Judy | Sep 29, 2021 | CobraHead, Recipes
If you have a big garden you’re probably still buried in tomatoes. Along with canned salsa, frozen tomatoes, both roasted and stewed, and spaghetti sauce I’ve been making tomato soup base. We grow a variety of heirloom tomatoes, red, yellow, purple, orange and green striped. The yellow ones especially mellow out the more acidic tomatoes so there’s usually no need for added sugar. You could always add a carrot for a little sweetening....
by Judy | Aug 31, 2021 | CobraHead
Caramelized Squash It’s definitely the year of yellow summer squash and zucchini, for us anyway. We’ve been pretty good about keeping them picked when smaller but they do get away from us. No baseball bats, yet! The yellow squash don’t seem to grow quite as fast as the zucchini but at this time of year it’s eat it or process it and sometimes you just can’t keep up. The first time I made the caramelized squash I had 4...
