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
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
Quail Stuffed with Eggplant and Mushrooms
I’ve never stuffed quail before, so I did reference a web link for timings, which sounds excellent in its own right (although I’d probably skip the bread crumbs). You can check out Emeril Lagasse here: http://www.foodnetwork.com/recipes/emeril-lagasse/mushroom-stuffed-quail-recipe2/index.html (Mushroom-Stuffed Quail). This I … Continue reading
Just Ducky, Part IV: Baked Duck Breast with Shiitake
A continuing series of posts about this remarkable bird. This one is simple and quick, but luxurious. I acquired another duck breast recently, and decided to try something new with it. 1 duck breast (double for two people, etc.), skin … Continue reading
Sea Vegetable
