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Recipes
Toasted Tortilla Soup With Fresh Cheese And Chile Pasilla
By garciamoss
1. The broth flavoring. In a medium-size skillet, heat 1 tablespoon of the lard or oil over medium-low
- 2 tablespoons lard or vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, peeled
- 1 ripe, medium-small tomato, roasted or boiled, cored and peeled
- 1 1/2 quarts good broth, preferably poultry
- Salt (the quantity will vary depending on the saltiness of the broth)
- 4 to 6 corn tortillas, preferably stale, store-bought ones
- 1/3 cup vegetable oil
- 1 to 2 dried chiles pasillas, stemmed, seeded and deveined
- 8 ounces (about 2 cups) cubed Mexican queso fresco or other fresh cheese like farmer's cheese, or even Muenster or Monterey Jack
- 1 large lime, cut into 4 to 6 wedges
Horseradish Roast Beef Wrap
By garciamoss
1) Stir together mayo, mustard, and horseradish and spread the sauce on a large flour tortilla
- 1 large tortilla
- 1/4 pound roast beef, sliced thin
- 2 slices cheese
- 1/2 cup arugula
- Fresh Sprouts
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 teaspoon horseradish
Curried Chicken
By garciamoss
1. Combine chicken, lime juice, and 1 tbsp
- 4 lb. boneless, skinless chicken thighs, cut into 1 1/2″ pieces
- 1/4 cup fresh lime juice
- 2 tbsp. curry powder
- 1/4 cup coconut oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. ground allspice
- 3 cloves garlic, finely chopped
- 3 scallions, finely chopped
- 3 sprigs thyme
- 2 carrots, thinly sliced
- 1 chayote squash, cut into 1/2″ cubes
- 1 russet potato, peeled and cut into 1/2″ cubes
- 1 1″ piece ginger, minced
- 1 cup coconut milk
- 1 Scotch bonnet or habanero chile, slit in half lengthwise Cooked white rice, for serving
Garlicky Lemon Scallops
By garciamoss
In a large nonstick skillet, heat the oil
- 1 tablespoon olive oil
- 1 1/4 lbs sea scallops, dried with paper towels
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 -6 garlic cloves, minced
- 1 scallion, finely chopped
- 1 pinch ground sage
- 1 lemon, juice of
- 2 tablespoons parsley, chopped
Mexican Bolillos (Bread Rolls)
By garciamoss
1. In a large bowl combine 1 1/2 cups of flour,yeast, sugar, and salt, add warm water
- 4 cups of flour, plus more for dusting
- 1 package active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 egg white
- 1 tablespoon water or milk
Tuscan Tuna Sandwich
By garciamoss
Mixed with capers and sun-dried tomatoes, tuna salad pairs well with classic Italian ingredients in this Tuscan-ins...
- 1 (4 ounce) can tuna, drained
- 1/4 cup roughly chopped sun-dried tomatoes
- 3 tablespoon olive oil
- 3 tablespoon roughly chopped capers
- Kosher salt and freshly ground black pepper, to taste
- Sliced mozzarella cheese, for serving
- Basil leaves, for serving
Green Fettuccine with Asparagus, Basil, and Butter
By garciamoss
In a large skillet, melt 2 tablespoons of the butter
- Salt
- 1 pound fresh spinach linguini
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup chopped scallions
- 2 pounds asparagus, trimmed and cut into 1/2-inch pieces
- Freshly ground pepper
- 1/4 cup water
- 1/2 cup shredded fresh basil
- 1/4 cup chopped fresh parsley
- 3/4 cup freshly grated Parmigiano-Reggiano
Springtime Minestrone Crock Pot Soup with Nutritarian Parmesan
By garciamoss
Add diced onions, carrots, garlic, diced tomatoes, cannellini beans, barley, kale, oregano, thyme, black pepper, Ma...
- For the soup:
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 garlic cloves, minced
- 3 cups diced tomatoes
- 1 1/2 cups cooked cannellini beans, or 1 (15 ounce) can no-salt-added or low sodium cannellini beans, drained
- 1/2 cup hull-less barley (dry)
- 1 small bunch kale, tough stems removed, leaves chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend adjusted to taste
- 3 cups no-salt-added or low sodium vegetable broth
- 1 cup carrot juice
- 2 cups water
- 12 thin asparagus spears, cut into 2-inch pieces
- 1 cup frozen green peas
- 3 cups watercress, tough stems removed
- For the Nutritarian Parmesan:
- 1/2 cup raw almonds, walnuts or pine nuts
- 1/2 cup nutritional yeast (see note)
Ambrosia Chess Tarts
By garciamoss
1. Preheat oven to 450°
- 2 (14.1-oz.) packages refrigerated piecrusts*
- 1 1/2 cups sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon plain white cornmeal
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup cream of coconut
- 1/3 cup butter, melted
- 1/4 cup fresh lemon juice
- 1 cup sweetened flaked coconut
- 1 (8-oz.) can crushed pineapple
- 2 tablespoons orange zest
- Toppings: toasted coconut, sweetened whipped cream, orange sections, fresh rosemary sprigs
Oven Baked Brunch Rosti with Smoked Salmon
By garciamoss
These little oven baked rosti, hash brown type things are really something special
- DRESSING:
- 1 1/2 pounds (1.2kg) potatoes, peeled and grated
- 3 heaping teaspoons wholegrain mustard
- 2 medium eggs, free range
- Handful fresh dill, chopped
- Salt and pepper
- 7 tablespoons (100g) salted butter, melted
- 2 tablespoons (25g) Dijon mustard
- 1 teaspoon fresh or dried dill, chopped
- Juice of half a lime
- (Or replace the above with 25g of Maille Mustard with White Wine, Dill and Lime)
- 7 tablespoons (100g) Greek yoghurt
- SERVE:
- Avocado slices
- Smoked salmon
- Lime wedges
- More fresh dill