Categories
- Appetizers (15)
- Asian & Asian Influenced (11)
- Baked Goods (4)
- Breakfast (6)
- Commentary (62)
- Condiments (2)
- Cookbooks (2)
- Cooking (119)
- Dining Out (5)
- Food Markets (9)
- Foraging (5)
- Garden (4)
- Juicing (2)
- Meats (20)
- Mushrooms (16)
- Nutrition (2)
- Offal (7)
- Poultry (12)
- Reviews (1)
- Salads (12)
- Seafood (35)
- Soups & Stews (7)
- South of the Border (5)
- Southern Hospitality (1)
- Uncategorized (1)
- Vegan (18)
- Vegetarian (51)
-
Recent Posts
Archives
- May 2013 (3)
- April 2013 (1)
- March 2013 (3)
- February 2013 (5)
- January 2013 (3)
- December 2012 (5)
- October 2012 (4)
- August 2012 (3)
- July 2012 (5)
- June 2012 (3)
- May 2012 (3)
- April 2012 (2)
- March 2012 (3)
- February 2012 (6)
- January 2012 (8)
- December 2011 (4)
- November 2011 (2)
- October 2011 (2)
- September 2011 (4)
- August 2011 (5)
- July 2011 (8)
- June 2011 (13)
- May 2011 (6)
- April 2011 (5)
- March 2011 (9)
- February 2011 (4)
- January 2011 (12)
- November 2010 (2)
- October 2010 (6)
- September 2010 (4)
- August 2010 (5)
- July 2010 (5)
- June 2010 (9)
Of Goats and Greens
This is a food-oriented blog. As it grows, I'll be fine-tuning the categories. I'm expecting a Recipe category will provide actual amounts of ingredients used to create a recipe; the Cooking category is meant to be a riff on things I've put together without measuring, or on things I've adapted from cookbooks or other websites.
As this develops I'll get these categories as useful as possible so readers can go where it most interests them. I'm personally mostly interested in things low carb, and definitely steer to a preference for Real Food. All posts will (barring emergencies) consist of things dealing with food or nutrition. Or with the of growing veggies or other forms of food, or getting my eventual farmstead up and running.
Please leave me a line!
Tags
Asparagus Avocado Beef Broccolini Cabbage Canning Cheviche Cilantro Cucumber Cucumbers Deviled Eggs Duck Duck Breast Eel Eggplant Eggs Fish Fluke Goat Goat Cheese Grilling Heart Indian Lamb Lettuce Mushroom mushrooms Onions Paleo Radish Raspberry Recipe Recipes Salmon Salsa sashimi Shad roe Shiitake Shrimp Smoked Salmon Soups & Stews Squash blossom Sweet potato Tomato TurnipBlogroll
- Following My Nose
- Jan's Sushi Bar
- Eat Drink Man Woman Dogs Cat
- Savoring Today
- Simply Recipes
- Common Sense Homesteading
- Lostpastremembered
- Weave a Thousand Flavors
- We Are Never Full
- Shizouka Gourmet
- A Simple Home Cook
- Indonesia Eats
- Buttoni's Low-Carb Recipe Blog
- Jenn Cuisine
- Leite's Culinaria
- Agrigirl's Blog
- Hunter, Angler, Gardener, Cook
- Grass Based Health
- The Nourishing Gourmet
- Oyster Food and Culture
- The New 19th Century Kitchen
- iEat-ishoot-ipost
- Real Food Forager
- Cavewoman Cafe
- Eat. Live. Paleo
- Smitten Kitchen
- Eating Asia
- The Art (and Science) of Food Adventuring
- I Believe I Can Fry
- 101 Cookbooks
- Suvir Saran
- Alinea at Home
- Real Food Freaks
- Simply Cooked
- Ang Sarap
- Vicki Cooks
- Fed
- Ken Albala's Food Rant
- Ozark Homesteader
- Eat Love and Train
- Awesome Thai Food
- Island Vittles
- Fat of the Land
- I Breathe… I'm Hungry…
- Stuff I Make My Husband
- Eugenia's Rants and Thoughts
- Pagan Foodies
Food Places
- Farm to Consumer Legal Defense Fund
- Animal Vegetable Miracle
- The Daily Lipid
- Paleo Diet Lifestyle
- Laurel Ridge Beef
- Seafood Watch
- Hunt. Gather. Love
- Foodista
- Countryside & Small Stock Journal
- Foraged and Found Edibles
- Edible Commnities
- Recipezaar
- Chowstalker
- Farm Fresh
- Sparkpeople
- The Silo Cooking School
- Eat Wild
- Local Harvest
Other Places
Wordpress info links
Meta
Tag Archives: mushrooms
A Rub with Skirt Steak, Tomatoes and Mushrooms
… and garlic. The rub actually is very simple and basic, and would probably go well with flank steak or other steaks of that ilk. (Flat iron, hangar, flap…) Not everything needs to be complicated. For the rub: 1 heaping … Continue reading
Stuffed Mushroom Caps – Eggplant Base
I was headed to a luncheon potluck, and needed something to bring… Okay, I just adore mushrooms, let’s stuff ‘em!! Crab meat might have been my first choice, but one attendee (there would only be five of us) cannot stand … Continue reading
Stuffed Peppers, Grain-Free & Vegan-Style
I love stuffing my bell peppers, and those neat little ones you find at farmer’s markets are great! Good eating size! Just adapt the below accordingly if you have bell peppers of size. At any rate, why always use meat? … Continue reading
Arctic Char: Walking a Cedar Plank
I’ve been offline for a little while as my router/modem went south in a big way. I’ll give those of you who have had to talk to the voicemail hell of AT&T a little hint told to me by a … Continue reading
Portobello Pizza
This is a great pizza concept. You can make individual pizzas using not bread, and not cauliflower, but Portobello mushrooms. Ingredients: Large Portobello mushroom caps (remove any stem) Extra virgin olive oil (optional) Tomato sauce (home-canned or a good grade … Continue reading
Vegetable Stock, Mushrooms
Happy New Years, readers! I’m working on a few posts to celebrate the transition from 2011 to the year the Mayan Calender ends. At least we have a few months before we have to panic… I’m not going to … Continue reading
Clams and Shrooms, done somewhat Indian
Just a brief one today. I’d picked up some cardamom pods from The Silo on my departure from the Indian cooking class, got home and sniffed my spices as had been recommended — the ground cumin and the ground mace … Continue reading
Sea Vegetable
