by Judy | Jun 30, 2022 | CobraHead, Recipes
In honor of our 20th anniversary I thought I’d highlight some of our very favorite recipes from years past. When I looked at some of the posts I noticed that I still make a lot of them in exactly the same way. The rest have evolved over the years because I don’t always look at the written recipe. See if you can find a couple that might intrigue you. Sweet Potato Quesadillas Curried Squash Galette Oven Roasted Root Vegetables Sweet Potato Black Bean...
by Judy | May 31, 2022 | CobraHead, Recipes
I like rhubarb crisps best at the beginning of the season. The stalks are succulent and juicy after all the spring rains. I realize there are a multitude of very good rhubarb recipes from pies to cobblers. (And we’ve tried a lot of them.) Following is a recipe I’ve developed over the years and our favorite way to enjoy the tangy stalks. Rhubarb Crisp (10 inch pan ) 6 cups chopped rhubarb 2 T. fresh minced ginger, opt. 3/4 cup sugar 1/3 cup flour...
by Judy | Apr 25, 2022 | CobraHead, Recipes
I just used the last four potatoes from our 2021 harvest. They were starting to sprout but not so much that I couldn’t use them. We also have a few shallots left so one went in the pan along with some frozen sweet pepper strips and a couple of cloves of garlic. Saturday’s breakfasts almost always include potatoes of some sort, whether fried or oven roasted, along with eggs, toast and fruit. I use a mandolin to slice the potatoes and a knife to slice...
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...
