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!
Tag Archives: Heart
Peruvian Anticuchos – Beef or Bison Heart
Contains: Offal, nightshades. Is: Easy, gluten-free, paleo, Whole30. The source for this recipe was a video from YouTube: https://www.youtube.com/watch?v=wNLJEFweHFs Hearts from pastured animals ARE heart healthy. More discussion at the end of this recipe. The source recipe used beef heart; … Continue reading
Gluten-Free, Braised, Stuffed Lamb Hearts: Featuring Cauliflower
Here is a Paleo-friendly (use Coconut aminos instead of soy/tamari sauce, and go with my Mirin substitution idea) recipe for stuffed, braised lamb hearts. They are wrapped with bacon to keep moisture in while baking. This recipe uses cauliflower rather … Continue reading
Roast Stuffed Goat Heart
This is a great recipe for roasting pasture-finished goat or lamb heart, if the heart in question is large enough to poke stuffing into. Roasting a full fledged beef heart this way would likely render it too tough. And it … Continue reading
Poultry Gizzards and Hearts
Nothing like going out of town for a few days to encourage one to clean out the fridge. I found a recipe for gizzards that incorporated Thai seasonings and adapted the veggie portion with what was at hand. About 300 … 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
Of Goats and Greens 