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.

Dining Out: Matunuck Oyster Bar, S. Kingston, RI

Note:  the top part of these Dining Out in Rhode Island blog posts concern themselves with the restaurant / eatery.  The bottom parts are my travelogue, and are only there for side interest… Matunuck Oyster Bar:  629 Succotash Road, South … Continue reading

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Oatmeal with Figs in the Rice Cooker

I just ordered this wonderful cookbook for getting the most out of a rice cooker.  The Ultimate Rice Cooker, by Beth Hensperger and Julie Kaufmann, talks about the two main types of rice cookers (Fuzzy logic and on/off), and provides a LOT … Continue reading

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Okra, Mushroom, Tomato, Onion, Kashmiri Masala

The inspiration for this dish was Indian — but having come home from surgery earlier that day, I didn’t have the stamina to go whole-barrel on this one.  In fact, I’d prepped the okra the day before.  Kashmiri paste /masala … Continue reading

Posted in Asian & Asian Influenced, Cooking, Mushrooms, Vegan, Vegetarian | Tagged , , , , , , , | 16 Comments

Simple Squid and Rhode Island (Royal) Red Shrimp Salad

I’d cooked the squid and shrimp the day before.  Royal Red shrimp, aka Rhode Island Red shrimp are delicate deep-water denizens off the Connecticut / Rhode Island coast, and I am given to understand there is another population around Florida. … Continue reading

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Dining Out: MJ Tuckers, Sandisfield MA

Located along Route 8 on the right side if you are headed into Connecticut, and near the Farmington River, MJ Tuckers promotes beer and pizza.  And Keno.  Looking at the logo one may think – American/Italian and English Pub.  The interior … Continue reading

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Stuffed Peppers featuring Quinoa and Ground Meat

You can substitute the ground beef with whatever ground meat you like.  (Or for vegetarian, switch to lentils that you’ve soaked and cooked to where they still have texture, but are soft.)  I still had some CSA ground beef in … Continue reading

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

Dining Out: Pasha’s Moroccan Lounge

Note:  I’ve been tremendously busy of late, so this is my first post in quite a while.  There’s been a lot of 11-hour work days, and tying up of loose ends — as mentioned before, I’m retiring soon — and … Continue reading

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