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...
by Judy | Jul 29, 2021 | CobraHead, Recipes
I don’t make a lot of desserts but we have rhubarb and raspberries. We usually eat the raspberries fresh but we’re not into chewing on raw rhubarb, though I remember doing it as a kid. So a cobbler came to mind and I turned to my 50 year old trusty Better Homes and Gardens cook book. I did pop online to check out various recipes so I took some liberties with the basic recipe, including reducing the amount of sugar used. Here goes it....
by Judy | Jun 30, 2021 | CobraHead, Recipes
The basil and parsley are growing quite nicely this year. It’s not tall yet but there are numerous plants with big leaves in our garden so I had plenty to harvest for a batch of pesto. The ‘traditional’ pesto is made with basil and pine nuts. But there are as many different pesto recipes as there are cooks. You can mix or match all kinds of greens, including but not limited to, basil, parsley, mint, spinach, arugula, garlic...
