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: Vegan option
Bharwaan Mirchee – Stuffed Bell Peppers (Indian)
This recipe is from Indian Home Cooking, by Suvir Saran and Stephanie Lyness. Some years back I attended a 3 hour hands-on cooking class taught by Suvir Saran and bought this book then. (He autographed it, too.) Apparently, it is … Continue reading
Onigirazu – Japanese Rice Sandwiches
I discovered this idea quite by accident while surfing around on You Tube, and decided to create my own Onigirazu — basically sushi rice wrapped with a nori sheet to form a pocket, with whatever inside the rice that stirs … Continue reading
Oatmeal with Figs in the Rice Cooker
I just ordered this wonderful cookbook for getting the most out of a rice cooker. The Ultimate Rice Cooker, by Beth Hensperger and Julie Kaufmann, talks about the two main types of rice cookers (Fuzzy logic and on/off), and provides a LOT … Continue reading
Asian Style Cooking Greens, Pan-Fried
I’ve served up greens before in this blog, but it’s time to make them more specifically Asian-themed. I keep any good-looking root vegetable green I find at farmer’s markets (although I don’t care for radish greens — a little too … Continue reading
Corn on the Cob. Corn on the Grill.
Corn, or elements derived from corn, seem to be in everything these days. I don’t think I want to go into elaborating on this, but as much as possible I withdraw from commercial corn/corn “products”. That being said, I love … Continue reading
Greek Tzatziki or Persian/Iranian Mast-o-Khiar
I understand the main difference between these two yogurt dishes is that the Iranian version is thicker, and may more often contain mint instead of (or with) the dill. The Greek version often uses strained yogurt, but I decided not … Continue reading
Asparagus Soup, Tom Kha Style
I’ve been dehydrating food lately — a good means of storage and great if you see specials. Plus, making my own chips is enjoyable – zucchini and sweet potatoes make excellent chips. Anyhow, there was a good price on asparagus, … Continue reading
Sea Vegetable
Of Goats and Greens 