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 and on my planned homestead; and anything related.
I'm personally mostly interested in foods made from healthy fats and healthy carbs, low amounts of processed sugars or starches, and I definitely steer to a preference for Real Food. (Would someone's great-grandparent have recognized the item as food?) I've a strong interest in vegetables, seafood, eggs, and "ethnic" foods from around the world. Yes, I do make use of "odd bits". No, I don't bake desserts much -- I really don't have much of a "sweet-tooth". Currently all my recipes are gluten-free, or readily have that option.
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Tag Archives: Beef
Grilled Venison Steak; Grilled Beef Ribeye Steak. (Keep Simple)
It’s grilling season! (At least in North America.) I purchased my current grill in 2011; it is charcoal and looks like a Weber, but came from some other company, and will be ditched into the trash (or, better yet, … Continue reading
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
Posted in Cooking, Meats, Mushrooms
Tagged Beef, Meat Rub, mushrooms, Recipe, Skirt Steak
3 Comments
Test Driving: Eye of Round Roast
I am in a grass-fed meat share right now, which means one gets beef cuts one would not normally buy. (I tend to be partial to the flank, skirt and flat iron steaks — rib eye if I felt that … Continue reading
All Heart (and Swiss Chard)
Skillet Sauteed Beef Heart: One of my favorite cuts of beef, lamb, goat or venison is heart. A warning, though, the beef heart is LARGE. Prepare to serve a lot of people, or to freeze extras (preferably for salads, re-cooking … Continue reading
Sea Vegetable
