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Recipes
How To Make Your Own Magnesium Oil
By garciamoss
I’ve written before about how I use magnesium daily and why I feel it is such a vital part of overall wellness
- – 1/2 cup Magnesium Chloride Flakes
- – 1/2 cup distilled water
- – A glass bowl or glass measuring cup
- – A glass spray bottle (plastic will work too)
Fennel-Crusted Pork Chops with Potatoes and Shallots
By garciamoss
Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce in...
- 1 1/2 tablespoon fennel seeds
- 2 cloves garlic finely grated
- 1 teaspoon hot smoked Spanish paprika
- 3 tablespoons vegetable oil, divided
- 2 1”-thick bone-in pork loin chops (about 1 1/4 lb. total)
- Kosher salt and freshly ground black pepper
- 1 pound small Yukon Gold potatoes, quartered
- 2 large shallots, cut into quarters with some root attached
- 1/2 cup fresh flat-leaf parsley leaves
- 2 teaspoons red wine vinegar
Spring Pizza
By garciamoss
Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F...
- 3 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 1 bunch asparagus (about 1 pound)
- 1/2 cup snipped fresh chives (from 1 bunch), divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound whole-wheat pizza dough
- 1 cup shredded fontina or mozzarella cheese
Black Olive Tapenade
By garciamoss
This tapenade is such a great recipe for entertaining because it tastes delicious and comes together in a matter of
- To serve:
- 1/2 pound mixed olives, seeded (mostly black with niçoise and kalamata)
- 1-2 cloves garlic, roughly chopped
- 1-2 tablespoons capers
- 1 tablespoon lemon juice
- extra-virgin olive oil, to taste
- 1-2 anchovies, optional
- Crackers or sliced baguette
Smashed New Potatoes with Peas, Lemon, and Pearl Onions
By garciamoss
Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt
- 1 1/2 to 2 pounds red bliss potatoes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 (10-ounce) box frozen pearl onions, defrosted
- Pinch sugar
- Splash freshly squeezed lemon juice
- 5 slices lemon
- 2 (10-ounce) boxes frozen peas, defrosted
- 1 lemon, zested
- Kosher salt and freshly-ground black pepper
- 1/4 cup roughly chopped flat-leaf parsley
- 2 heaping tablespoons roughly chopped fresh dill
- 1 bunch watercress, stems trimmed just above the rubber band
Little French Fudge Cakes
By garciamoss
1. Preheat the oven to 375°F
- One 3.5- or 4-ounce bittersweet chocolate bar (Lindt Excellence 70%, Valrhona 71%, Scharffen Berger 70%, or Ghirardelli 70% Extra bittersweet, in order of our preference), broken up
- 1-1/2 ounces unsweetened chocolate, broken up
- 5 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1-1/2 teaspoons vanilla extract
- 2 large eggs plus 1 yolk (for a double recipe, use 5 eggs)
- 1/2 cup plus 2 tablespoons sugar
- 1/8 teaspoon salt
- 3 tablespoons unbleached all-purpose flour, organic preferred (measured by dipping and leveling)
- Half of a 3.5- to 4-ounce bittersweet chocolate bar, broken into bite-sized pieces
Sopa de Arroz con Pollo
By garciamoss
Puree onion, red bell pepper, cilantro and garlic cloves in blender
- 1/2 onion
- 1/2 red bell pepper
- 1/4 cup cilantro
- 2 crushed garlic cloves
- enough water to puree all the ingredients
- 1-1/2 lbs of chicken on the bone (I prefer thighs) seasoned with 2 packets Sazón Goya.
- 1/2 cup rice
Homemade Potato Gnocchi
By garciamoss
Preheat oven to 400 °F. Pierce potatoes in several spots with a fork
- 2 pounds medium Yukon Gold or russet potatoes
- 3/4 teaspoon salt
- 1 large egg yolk, beaten
- 1-1 1/4 cups all-purpose flour, divided
Pizzadilla (Quesadilla Pizza)
By garciamoss
1.Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high
- 1/2 teaspoon extra-virgin olive oil
- 2 large flour tortillas that just fit inside your cast iron skillet
- 3/4 cup store-bought or homemade pizza sauce
- 5 ounce shredded whole milk low moisture mozzarella cheese
- 2 ounces grated Parmesan cheese, divided
- 2 basil leaves, roughly torn
- Additional toppings, as desired
Chocolate Caramel Pecan Toffee
By garciamoss
Pre-heat oven to 325 degrees F
- For the Nut Layer:
- 1 Tbsp. vegan butter substitute, room temperature
- 1/2 cup pecans
- For the Caramel Layer:
- 3/4 cup vegan butter substitute, I used Earth Balance Organic Whipped Buttery Spread
- 3/4 cup cane sugar
- 1 1/2 cups almond milk
- 3/4 light organic corn syrup (organic recommended to avoid GM corn)
- 3/4 tsp. sea salt
- 1 tsp. pure vanilla extract
- For the Chocolate Layer:
- 1 – 10 oz. (283.5g) bag semi-sweet non-dairy chocolate chips
- You Will Also Need:
- Candy thermometer