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: Mediterranean
Paleo Greek-Inspired Lamb Meatballs
Contains: No standard allergens. Is: Gluten-free, grain-free, Whole30, paleo, keto, quick and easy. My last pack of Connecticut-farmed ground lamb, obtained early March 2020. What I like about the recipe is that it doesn’t get injected with breadcrumbs, but also … Continue reading
Revithosoupa: Greek Chickpea Soup, Vegetarian
Contains: Legumes. Is: Vegetarian, vegan, grain-free, gluten-free, dairy-free. Yes, another soup… Warming notes for winter. I made mild adaptations to the following recipe (namely, the addition of celery, and the halving of the recipe. I also omitted the bay leaf … Continue reading
Greek Grilled Lamb Heart with Crispy & Shaved Fennel Salad
The Greek name for this dish is: Kardia Arniou Stin Schara Kai Marathosalata. Contains: Offal, dairy. Is: Quick and easy. Recipe source: Michael Psilaktis’s book, How to Roast a Lamb: New Greek Classic Cooking. Page 146. I made this … Continue reading
Lamb and Winter Squash in Yogurt Marinate
Out in the world of nature, here in the Northern Hemisphere, it is the beginning of the season for lambing and kidding – something I may be doing in future years once I get goats and Shetland sheep established here. … Continue reading
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
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
Moroccan Boneless Goat Leg Roast
There was an attractively nice looking piece of goat leg sitting in my freezer, looking up at me and begging for attention. So, at any rate, I thawed it out overnight, and scratched my noodle for a good recipe. Since … Continue reading
Okra, Mediterranean Style
Okay, I LOVE okra. I got a pound of it at my farmer’ market ten days ago, and another pound this past weekend. This stuff is FRESH! It will last a lot better and longer than the okra I see … Continue reading
Sea Vegetable
Of Goats and Greens 
Greek Broiled Eel with Ladolemono Dressing
Contains: Fish. Is: Gluten-free, grain-free, paleo, Whole30. I find my eel once a year down at a ShopRite back in Connecticut – they sell it for Christmastime to a largely-Italian patronage who will consume it for Christmas Eve. I … Continue reading →