Author Archives: goatsandgreens

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.

Brussels Sprouts, Shallots and Pacific Salmon

I fell down a week ago and badly bruised my right, dominant hand, forearm.  This has limited my cooking and eating.  My knife work is down to about zero, unless what I’m chopping at is already tender.  I’m eating Brit … Continue reading

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A Marriage of Marsala and Piccata, Boneless, Skinless Chicken Thighs – GF

First you buy some boneless, skinless chicken thighs… yes, I prefer the dark meat.  Although the Marsala preparation is one of the few ways that chicken breast is moist enough to be reasonably edible past the polite bites, to be … Continue reading

Posted in Cooking, Poultry | Tagged , , , , , | 8 Comments

Dining Out: Kung Fu Xiao Long Bao, Flushing, NYC

Kung Fu Xiao Long Bao (Chinese: Jiangnan, Shanghai, Wuxi, Sichuan), 59-16 Main St,  Flushing (Queens) New York City, NY 11355  (This experience with a couple of friends was a jewel of an event!  Okay, it was back in mid-March this very year, but … Continue reading

Posted in Appetizers, Asian & Asian Influenced, Commentary, Cooking, Soups & Stews | Tagged , | Leave a comment

Breakfast Today: Bacon, Scallops, Asparagus, Guinea Hen Eggs

This breakfast came together from various events… Friday, I picked up a quarter of a pasture-raised pig that I’d split with several other people (we each got a quarter).  I also took the head… yes, I’ll cook that for us … Continue reading

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Eyes of the Forest Deviled Eggs

This one would be great for Halloween, or as in this case, fun to do for a Murder Mystery Dinner, of which I participated in last this past Saturday.  Or, you could leave the decorations off, and serve just – … Continue reading

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Greek Stuffed Grape Leaves (Dolmas) with Lamb

I’ve done the lamb variant twice now, and the vegan/vegetarian variant once.  I want to work with the vegan Dolmas a time or two more before I post that recipe; I found my venture to be a bit too “soggy”. … Continue reading

Posted in Appetizers, Cooking, Meats | Tagged , , , , , | 3 Comments

Of Olive and Apple Trees!

Another for the annals of Future Food!   Arrived this past weekend: One Arbequina olive tree in a gallon container.  (Looks on the small side of a gallon, but hey…) Four bare root apple trees, packed as a bundle.  One dogwood tree. … Continue reading

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