What's for Dinner?

Chicken breast soup with onion, carrots, whole ginger&celery, bay-leafs, curcuma, some Himalaya cooking salt. Lots of: garlic, parsley, thyme, oregano. Two pressure cooking sessions: for meat+bayleafs+Hi.salt then for veggies. Whole thing took ~2 hours 15 min. from prep to first bite. Lasts usually for 12 days, refrigerated on high setting. Eaten with big tbl.spoon duck fat and good amount of buckwheat (short)bread all making a very thick soupy meal. Today evening i dared to eat only a few bites with little piece of duck fat as i got it ready late[after work]: 19:30pm. Dessert was home-made chocolate with raisins, left from weekend.
 
Seamas said:
Goat loin chop fried rare in bacon fat with rosemary, salt and pepper. Swiss chard steamed/sauteed in butter with garlic. I drizzled the extra bacon fat and goat juice on the chard. The goat chop was kind of like a chewy little steak, fatty and delicious. I think the chard may have been the best I've ever tasted!
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Wow! Goat loin, sounds so delish--wonder where the heck I can find that around these parts?

We had fresh ground beef rare burgers with avacado slices, blinis acting as buns,and swiss chard with ghee. Trev's scottish shortbread is up for dessert with strawberries and blueberry compote in ghee--about to make that now.
 
Last night was leftovers of beef short ribs (and great sauce from cooking all day in the crock), kasha cooked in homemade chicken stock and ghee, grilled burgers, and Japanese sweet potato (and bacon chunks).

Tonight it will be seasoned pork burgers on the grill, quinoa cooked in chicken stock/ghee and an avocado salad (with onions/raisins/garlic).
 
SolarMother said:
Seamas said:
Goat loin chop fried rare in bacon fat with rosemary, salt and pepper. Swiss chard steamed/sauteed in butter with garlic. I drizzled the extra bacon fat and goat juice on the chard. The goat chop was kind of like a chewy little steak, fatty and delicious. I think the chard may have been the best I've ever tasted!
Click to expand...

Wow! Goat loin, sounds so delish--wonder where the heck I can find that around these parts?

We had fresh ground beef rare burgers with avacado slices, blinis acting as buns,and swiss chard with ghee. Trev's scottish shortbread is up for dessert with strawberries and blueberry compote in ghee--about to make that now.
Click to expand...

:) We raised the goat on our farm... I'm not sure where you would find it otherwise in the states. I've never seen it in any stores. I'm guessing if you contacted a local goat farm they would have some for sale if you wanted to try it. From what I can gather there's not a lot of demand for it because people think goats stink and they think the meat will taste bad. Anyway, "they" don't know what they're talking about!


Tonight I had another goat chop fried in bacon fat and coconut oil with rosemary, salt and pepper. For a vegetable I steamed some frozen broccoli from last summer and seasoned it with a little salt and sesame oil.
 
RedFox said:
I'm also working on a dairy free ice cream (and other deserts) but am still getting through the disastrous faze of them being inedible :lol:
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This recipe makes for some nice ice cream. You can use either cocao or vanilla with it. Put in the freezer for a few hours and there you have it.
 
Grilled steak and sauteed squash (yellow & zucchini). It smelled so good that the cats joined us for dinner.
 
SolarMother said:
Seamas said:
Goat loin chop fried rare in bacon fat with rosemary, salt and pepper. Swiss chard steamed/sauteed in butter with garlic. I drizzled the extra bacon fat and goat juice on the chard. The goat chop was kind of like a chewy little steak, fatty and delicious. I think the chard may have been the best I've ever tasted!
Click to expand...

Wow! Goat loin, sounds so delish--wonder where the heck I can find that around these parts?

We had fresh ground beef rare burgers with avacado slices, blinis acting as buns,and swiss chard with ghee. Trev's scottish shortbread is up for dessert with strawberries and blueberry compote in ghee--about to make that now.
Click to expand...


If you are in the US, you might try an ethnic butcher. I've found goat at the Mexican/Latin grocers before. Even if they don't have it in stock, some will get it for you on request. I've also found them to be much cheaper than "big name" grocers, on fresh produce and other meats as well.
 
Today I had organic free range chicken breast broiled in coconut oil with some spices. For the side I made quinoa and with steamed broccoli and yellow squash.
I also bought some wild salmon and sweet potatoes for tomorrow! :)
 
Cold sliced ham with an apple mayonnaise sauce, quinoa and a selection of steamed vegetables covered in extra virgin olive oil.
 
Fish casserole made with cod, onions, carrots, and several herbs, specially coriander, lots of it.
This was accompanied by a mash/soup called açorda (a type of very thick soup we do in Portugal made with leftover bread that's already dry). We made it with leftover buckeat bread, garlic, plenty of cummin and dry herbs. Yummmy :D
 
LQB said:
Tonight it will be seasoned pork burgers on the grill, quinoa cooked in chicken stock/ghee and an avocado salad (with onions/raisins/garlic).
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Leftovers of the above plus some kasha
 
Cage free chicken "fried" in the oven in a cast iron pan in bacon fat. Chopped turnips and onions fried in beef fat.
 
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