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: Mexican
Taco de Lengua: Beef Tongue Tacos
Contains: Nightshades, dairy. NOTE: I’m posting this recipe in two parts today: one, the salsa verde, the second the tacos de lengua. Some may want just the salsa and may want to steer well clear of any meat such as … Continue reading
Salsa Verde with Tomatillo, Avocado, Sour Cream
Contains: Nightshades, dairy. Is: Vegetarian. NOTE: I’m posting this recipe in two parts today: one, the salsa verde, the second the tacos de lengua. Some may want just the salsa and may want to steer well clear of any meat … Continue reading
For Cinco de Mayo: Fish Tacos in Lettuce Shell; Vegetarian Tacos in Lettuce Shell
Here we have recipes for both vegetarian and fish tacos, served in lettuce. I’ve cut down on my home consumption of starches such as wheat or corn, and I’ve upped the outright veggies in my life. Hence, a swap for … Continue reading
Pork Carnitas (for a pot-luck crowd)
I love many varieties of “ethnic” foods, and enjoy attempting to re-create some of these in my own kitchen. I’ve focused more on Asian and Mediterranean, and less on south of the (my) border, but I love Mexican, Peruvian and … Continue reading
Grilled Shrimp with a Mexican Flair
1.25 lbs jumbo shrimp, peeled, and devein (from the back of the shrimp) anything with a dark vein. Tails remaining on is optional. Seems to be traditional or something. Mine were wild caught in Florida — which I admit is … Continue reading
Sea Vegetable
