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: Vegetarian Option
Cheesy Grits Casserole – Inspired by a Kentucky Grandmother
Contains: Grains, dairy, nightshade seasonings. Is: Gluten-free, filled with an ancestral touch, has a vegetarian option. My paternal grandmother passed away late winter of 1983. The dish I remember most of hers (and she had several old South recipes) was … Continue reading
Greek Omelet with Spinach and Olives
Contains: Eggs, dairy. Is: Quick and easy, simple vegetarian option, nightshade-free. The Second Recipe of a personal Greek Month. You can eat this by itself, or have a side of toasted pita and/or Greek salad. See the previous recipe … Continue reading
Growing, Harvesting & Cooking Your Spuds (Potatoes)
(oh, with notes on the purslane, basil and delicata squash growing here as well.) Alas, I got my potatoes in the ground late this year – the raised beds weren’t ready until late June. At any rate, yes this late … Continue reading
Dining Out: Alo Saigon, Westfield, MA
This Vietnamese restaurant is by nearly all accounts quite authentic, and I highly recommend it. Alo Saigon 116 Elm St (Route 202) Westfield, MA 01085 I’ve eaten 6 dishes here from three different visits. I don’t usually get this down … Continue reading
Pyogo Jeon, Korean Stuffed Mushrooms, Lunar New Year
I started hunting around for a good Lunar New Year recipe from any appropriate Asian culture that celebrates this time of year. I stopped dead in my tracks with this potentially gluten-free Korean recipe that incorporates… mushrooms! And, you can … Continue reading
Vietnamese Summer Rolls
Yes, I am referring to the rolls make with the rice paper. The rice paper itself is labeled “rice spring roll wrappers”. But recently I ordered Vietnamese spring rolls out at a restaurant… and got served skinny greasy rolls with … Continue reading
Roasted Brussels Sprouts, Bacon, Onion, Smoked Gouda – Thanksgiving
To one and all, hope you had a grateful Thanksgiving! (Whether you are in the US — or Canada, which does this thing earlier in the fall — or not, there’s always a space to be grateful about the good … Continue reading
Stuffed Peppers featuring Quinoa and Ground Meat
You can substitute the ground beef with whatever ground meat you like. (Or for vegetarian, switch to lentils that you’ve soaked and cooked to where they still have texture, but are soft.) I still had some CSA ground beef in … Continue reading
Quinoa in the Rice Cooker
I have to admit, when I first saw this word, I thought it would be pronounced Kin-Oh-Ah, and went by this misconception for some time. After all, that’s what it looked like. People started talking about Keen-Wah, and I hadn’t … Continue reading
Sea Vegetable
Of Goats and Greens 