by Judy | Jul 15, 2020 | CobraHead, Recipes
Pea season is just about over for us here in Wisconsin. Pea pods and snow peas are great served raw for snacking or in a salad. They also make a tasty appetizer or side dish when blistered in a cast iron frying pan. Recipe: 1 T. Oil – I use olive oil 6-8 oz. fresh pea pods, washed, stemmed and dried 1 tsp. sesame seeds Salt & Pepper to taste – red pepper flakes might make a great addition too! Heat cast iron pan to medium...
by Judy | May 9, 2020 | CobraHead, Recipes
I have had some filo dough in the freezer for a while with the intention of making a spanakopita with spinach. But it’s spring and I have been doing a little experimenting with nettles. Nettles are frequently compared to spinach, though they definitely have a different texture. I decided to check the internet to see if a recipe already existed using nettles and filo dough. And I found one by Barney Desmazery here on the BBC Good Food...
by Judy | Apr 3, 2020 | CobraHead, Recipes
I’m guessing you already have a favorite pasta sauce but if you’re looking to step it up a little bit, try adding a cup or two of shredded sweet potato. The shreds practically melt into the sauce and add a touch of sweetness. I don’t usually add any sugar to my tomato sauces but if you’re into the habit of doing so the sweet potatoes will take the edge off any acidy tomatoes without added sugar. My recipe is below but you could...
by Judy | Mar 6, 2020 | CobraHead, Recipes
This recipe was adapted from the cook book ‘Vegetarian Planet’ by Didi Emmons. The spices and peanut butter work really well and give it a nice flavor. A lot of times my homemade soups lack depth and I add veggie broth to give them a little umami but this combination seems to carry itself. Enjoy! 1 T. olive oil 1 large onion, chopped 2 garlic cloves, minced 2 teaspoons minced fresh ginger 1 1/2 tsp. ground cumin seeds 1 1/2 tsp ground...
by Judy | Dec 11, 2019 | CobraHead, Gardening, Recipes
Vegetable bean soup is one of our standby dishes in the fall and winter. I make it every couple of weeks in the Instant Pot. Using the Instant Pot is a very carefree way of making this soup but you can certainly cook it on the stove top. The basics of the soup are the same each time but you can vary it by the type of beans and veggies and herbs you use. I used a mix of fresh and frozen garden vegetables. Unlike our Capucijner pea soup, the...
