Of Goats and Greens
A blog for food and cookery and discussions of weird things like nutrition, restaurant excursions, growing food in my own garden, DIY, and farmsteading/homesteading. But, mostly food. Mostly harmless...
I definitely steer to a preference for Real Food. (Would someone's great-grandparent somewhere have recognized that item as food?) Otherwise, I'm an omnivore who travels the world (gustatorially). Yes, I also make use of "odd bits". No, I don't bake desserts much -- I really don't have much of a "sweet-tooth". Nearly all of my recipes in recent years are gluten-free. And other than coconut, my recent and future recipes are tree-nut free, as I have digestive issues with those. There's a strong Paleo influence here.
I try to post recipes every Friday, with potential supplemental posts on Tuesdays.
Please leave me comments! Interacting with folk drives me forward!
Category Archives: Appetizers
Salmon Tartare (Dad’s Recipe)
Contains: Seafood, nightshades. Is: Paleo, Whole30, gluten-free, if you leave out or modify any crackers, of which I certainly never minded doing. Is: An appetizer. This is perfect for an item in your Feast of the Seven Fishes, an Italian … Continue reading
Lamb Kidney Puff Pastries
Contains: Gluten, nightshades (in the ras al hanout). Is: Nut-free. Towards the bottom of this post is a photo of lamb kidneys prior to cooking. Just a heads up. Kidneys are very healthy organs, if obtained from pastured animals. … Continue reading
Slow Braised Rooster Wings – Rooster Legs: Dual Recipes
Since I did this as a test, I only cooked one Ziploc pack of wings from the recent farm-harvested roosters. It held five whole wings, and I’d left the drumette attached to the dual-bone part. For guests, separate the drumette … Continue reading
Pyogo Jeon, Korean Stuffed Mushrooms, Lunar New Year
I started hunting around for a good Lunar New Year recipe from any appropriate Asian culture that celebrates this time of year. I stopped dead in my tracks with this potentially gluten-free Korean recipe that incorporates… mushrooms! And, you can … Continue reading
Vegetarian Cauliflower and Onion Pakora
Several months back, I stopped at an Indian restaurant, the Aroma Bar and Grill, on my way home, and ordered a meal. My meal came with pakoras (among other things) on the side. Seriously, those things ranked 10 out of 5, and … Continue reading
Squid Stuffed With Seafood (and Some Veggies)
I like food challenges, as long as they’re not of the ilk of “Combine Ritz crackers with Marshmallow Fluff and hazelnuts, and show us your dish”, which is what a lot of Chopped seems to be. Indeed, I like to … Continue reading
Vietnamese Summer Rolls
Yes, I am referring to the rolls make with the rice paper. The rice paper itself is labeled “rice spring roll wrappers”. But recently I ordered Vietnamese spring rolls out at a restaurant… and got served skinny greasy rolls with … Continue reading
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
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
Sea Vegetable
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 →