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: Mushroom
Sous Vide Lamb Shoulder Chop, with Sweet Potatoes and Mushrooms
Contains: Dairy, nightshade spice. Is: Wheat/gluten-free, primal. Made for the June 6th online Culinary Meet-Up. I really wish I could share!!! (And taste everyone else’s food in return!) The concept behind this particular Meet-Up was to focus once again … Continue reading
Potato, Mushroom & Onion Casserole (with Cream and Parmesan Cheese)
Contains: Dairy, nightshades. Is: Vegetarian, gluten-free. A recipe from The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine, by Walter Staib. This one is on page 218. Part of the CookingBites Cookbook Game, #6. Which is … Continue reading
Indian Curry: Okra, Mushroom, Tomato, Onion
Contains: Nightshades. Is: Vegetarian, vegan, Paleo, Whole30. I’ve been wanting to do a vegetarian Indian okra and mushroom dish for awhile. Everything else was here to hand, just needed the inspiration towards putting this all together. Will be getting … Continue reading
Mushroom and Brie Soup
It’s winter and I think this season I’m going to do a lot of soups and stews. Gardening Zone 5B, after all! And already we’ve had too much snow. (Two towns east… no snow except leftover shoveling piles from … Continue reading
Veggie Breakfast or Brunch Scramble
My goal is to have veggies at every meal; I’m not quite there yet, and I’m not counting the high glycemic index ones such as white potatoes (PS, keeping the skin on does NOT make them healthier, especially with Russets) … Continue reading
Dining Out: Breakfast at Three Brothers Diner, New Milford, CT
On October 29th, I broke my tibia down by my ankle. On November 6th, the bone was set, and a plate (nothing worth dining off of) and some pins were inserted. At the moment, even though I can cook to … Continue reading
Stuffed Squid: with Onion, Mushroom, Spinach – Baked with Tomato Sauce
There’s definitely a surplus of sauce in this upcoming recipe. Not a bad thing, but just take note. I’ve reserved mine, but you can use it at the same meal by serving it over whatever you prefer to consume as … Continue reading
Okra, Tomato, Mushroom, Onion… Vegetarian & Indian Savory Style
Because the okra, the paste tomatoes, the mushrooms and that onion were looking at me accusingly, and the okra was reminding me I bought them nine days ago. Because one should be creative when facing one’s fridge, and that veggie doomsday … Continue reading
Korean Gaji-Namul (Eggplant)
One of my favorite veggies (technically, it’s a fruit) is the eggplant, especially the low-muss, low-fuss Asian variety where the skin is thin and very edible. Known as the aubergine if you speak the Queen’s English, this plant is in … Continue reading
A Weekend Breakfast Delight
The banana and the salmon slices need no introduction. I do freeze my salmon for a minimum of three days before turning it into sashimi, as here. The Poached Egg On Mushroom Cap with Stuffing, follows. (Scale up to as … Continue reading
Sea Vegetable
