by Judy | Jun 26, 2018 | CobraHead, Recipes
Further to Noel’s post on chicken of the woods mushrooms we had chicken (of the woods) fajitas last night for dinner. It was a home cooked fast food meal. I sautéed a sliced onion, sliced red pepper, chopped garlic and chicken of the woods mushroom pieces – for about 10 minutes total of cooking time. I covered it with a lid for the last five minutes to make sure the mushrooms were fully cooked. Green peppers would have been a nice addition but we...
by Judy | May 30, 2018 | CobraHead, Recipes
We have been eating asparagus every day for over a month from our 30 year old garden patch. Some days I ask myself what new and novel dish can I possibly fix with asparagus today – scrambled egg asparagus burritos? lemon sprinkled side dish? garlic roasted spears? potato asparagus salad? asparagus salsa? asparagus mushroom gravy over baked potatoes? What else?? Stir fries land on the menu more often than not. Depending on what veggies are added to...
by Judy | Apr 25, 2018 | CobraHead, Recipes, Vegetable Growing
We harvested a plethora of onions last year. We still have yellow copra onions which store quite well. Then there are the red onions which don’t store quite as well. Those are definitely sprouting, so I cut out the sprouts and use what I can. I’ve been using them like crazy but then I use onions in just about everything I cook. I have frozen chopped onions but I wanted to use the fresh onions as much as I could. So I turned to the internet –...
by Judy | Feb 27, 2018 | CobraHead, Recipes
Several years ago I posted a recipe for Leek and Potato soup using our purple potatoes here. Hey, a potato is a potato no matter what color they are…. There are lots of various recipes for this type of soup, not the least of which is in the cook book “Mastering the Art of French Cooking”. This time I used mashed potatoes….from the freezer…and frozen leek slices. Obviously you can use fresh leeks and leftover mashed potatoes from...
by Judy | Dec 2, 2017 | CobraHead, Recipes
The idea for this recipe was inspired from an hors d’oeuvres sandwich we enjoyed at the GWA (Garden Writers Association) Conference in Buffalo this past summer. It was called a Beet Slider which consisted of a small dinner-size buttered roll spread with horseradish and a thick slice of cooked beet. It slid down very nicely! I had some cooked beets and no dinner rolls so I tried the next best thing. I tossed some cubed beets with horseradish, added a...
