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: Moroccan
Savory Moroccan Quail Tagine
Contains: Nightshades. Is: Gluten-free, tree-nut free, paleo, Whole30, one-pot cooking. The source recipe is here: Savory Quail Tagine Recipe | Allrecipes I modified it hither and yon, but not drastically. The recipe makes use of a tagine, a specialized Moroccan … Continue reading
Father’s Day: Stuffed Lamb Heart, Featuring Apple & Onion (Omnivorian)
Contains: Offal. Some nightshade in the ras al hanout. Is: Whole30, Paleo, gluten-free, dairy-free. For a vegetarian or vegan rendition using the same stuffing, but adding the stuffing into bell peppers, see this recipe… Apparently I really like stuffing food … Continue reading
Father’s Day: Stuffed Pepper, Featuring Apple & Onion (Vegan)
Contains: Nightshades. Is: Whole30, Paleo, gluten-free, dairy-free, vegetarian, vegan. While I got most of my loving for those “odd bits” from Dad, he never shied away from his vegetables. I think he’d enjoy the spirit behind this recipe, as well … 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
Moroccan Mechoui (Slow Roasted Bone-In Lamb Leg)
And today I’m posting the Moroccan Leg of Lamb recipe promised last Friday. It turned out very well. I had a pot luck supper here, for five (one person had to bail at the last minute, so we were four). … Continue reading
Ras al Hanout Moroccan Seasoning
This weekend, I am making a Moroccan leg of lamb for a pot-luck gathering here, with a low and slow braise. It’s a Mediterranean theme pot-luck. In advance, I’m making the Ras al Hanout seasoning I wish to use for … Continue reading
Dining Out: The Lazy Goat, Greenville, S.C.
Yes, the next five posts (at the very least) will be actual recipes, but here’s one final Dining Out for now, written up early last night after the excellent meal, before the election unfolded, and with the photos jammed into … 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
Moroccan Lamb Shanks
This is a recipe adapted from the cookbook, Staffmeals from Chanterelle, by David Waltuck, owner of Chanterelle (a restaurant in New York City I’ve never dined at, but the comments on Amazon enticed me to try the book). A quick … Continue reading
Sea Vegetable
Vegetarian Eggplant, Apple and Onion Casserole with Ras al Hanout
Casserole. A word redolent of the ’50s and ’60s with maybe a glimpse into the ’70s. Dated. Casseroles are dated. Just like wood-stained kitchen cabinetry, and appliances that aren’t stainless steel. (As in my kitchen!) Proud to own a “dated” … Continue reading →