by Judy | Jan 18, 2021 | CobraHead, Recipes
Preheat oven to 400 degrees 3 Quart Covered Casserole Dish Ingredients: 1/2 pound firm or super firm tofu 2 T. Tamari 8-10 cups vegetables I used: potatoes – 3-4 cut into 4-6 pieces carrots – 2 cut into 3-4 pieces 4-6 onions – whole if small, or halved or quartered depending upon size 1 bulb garlic, separated and peeled butternut squash slices – I had about a quarter of a medium size squash cabbage – 3-4 wedges cut in half...
by Judy | Dec 11, 2020 | CobraHead, Recipes
Alias Grandmom’s Cornbread with Value Added Our new favorite cornbread recipe came accidentally. Unless you’re one of ten million plus Instagram followers of a certain famous actress you may not have seen it. Sorry to say I am not a follower either but the recipe caught my eye on some foodie site. It’s baked in a preheated cast iron pan in a similar style to the no knead bread I’ve been baking. And...
by Judy | Nov 24, 2020 | CobraHead, Recipes
In case you missed it the first time I’m republishing my Potato Rosti recipe. This time I used King Harry potatoes from the garden and Gruyere Swiss cheese. When doing a little research on what type of potato to use (I use what I have) apparently a waxy type of potato holds its shape better. Baking type potatoes turn out more like mashed potatoes inside. There is also some controversy on using raw versus precooked potatoes. I’m...
by Judy | Oct 26, 2020 | CobraHead, Recipes, Vegetable Growing
Galeux d’Eysines a.k.a. peanut pumpkin (pronounced Gal-oh d’zeen), is a French heirloom squash. Our seeds came from the Baker Creek Heirloom Seed Company. They are also available from Johnny’s Selected Seeds and several other seed companies. Peanut Squash Galeux D’Eysines Noel cut the squash in half and the seeds were scraped out, washed, and roasted. We did save a few of the raw seeds for planting. Here’s how we...
by Judy | Aug 27, 2020 | CobraHead, Recipes
When you have a garden you pretty much have to go with the flow. When the corn is ready you eat corn, after the raccoons have had more than their fair share. When the tomatoes are ready you eat tomato sandwiches every day, make salsa, spaghetti sauce, stewed tomatoes, tomato soup, dried tomatoes, etc. The same goes for yellow summer squash and zucchini. Most people know that using zucchini you can make cakes, breads, brownies, ratatouille,...
