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Recipes
Classic Chicken Cacciatore
By garciamoss
Cut the chicken into 8 serving pieces: With a boning knife or chef’s knife, cut each leg off the chicken above th...
- 1 4-lb. chicken
- Kosher salt and freshly ground black pepper
- 3 Tbs. extra-virgin olive oil
- 1 medium yellow onion, cut into small dice
- 3/4 cup dry red wine
- 4 fresh sage leaves
- 2 3-inch sprigs fresh rosemary
- 2 sprigs fresh flat-leaf parsley
- 2 bay leaves, preferably fresh
- 1 28-oz. can whole plum tomatoes, finely chopped, juice reserved
Almond-&-Lemon-Crusted Fish with Spinach
By garciamoss
Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly
- Zest and juice of 1 lemon, divided
- 1/2 cup sliced almonds, coarsely chopped
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- Freshly ground pepper to taste
- 1 1/4 pounds cod (see Tip) or halibut, cut into 4 portions
- 4 teaspoons Dijon mustard
- 2 cloves garlic, slivered
- 1 pound baby spinach
- Lemon wedges for garnish
Strawberry-Rhubarb Streusel Bars
By garciamoss
Preheat the oven to 350°F
- 6 ounces (1 1/2 cups) strawberries, hulled and thinly sliced
- 8 ounces (2 cups) rhubarb, cut into roughly 1/3-inch thick pieces
- 1 cup turbinado sugar, divided (plus a little extra for sprinkling)
- 1 tablespoon lemon juice
- 2 3/4 cups (12 1/3 ounces) all-purpose flour, divided
- 6 ounces cold, unsalted butter
- 2 ounces cream cheese
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
Portuguese Baked Eggs
By garciamoss
Baked eggs are great for brunch, and this version is no exception
- 1/4 cup olive oil
- 3 bell peppers, any color, thinly sliced
- 1 medium red onion, thinly sliced
- 2 beefsteak tomatoes, cut into wedges
- 8 garlic cloves, thinly sliced
- 1 jalapeño, with seeds, halved lengthwise
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh oregano leaves
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 cup ricotta
- 6 large eggs
- 1 cup grated sharp white cheddar (about 4 oz.)
- 1/4 cup grated Parmesan (about 1 oz.)
- Toasted country-style bread (for serving)
Lavender Bath Salts
By garciamoss
For this Valentine’s Day, let me present to you, Homemade Lavender Bath Salts! I've always enjoy soaking in a tu...
- 1 cup Epsom salt
- 1/2 cup Sea salt
- 2 tablespoons dried lavender buds
- 10 to 15 drops of lavender essential oil
- a few drops of lavender soap colorant/a small pinch if using powdered ones (optional)
Crispy Chickpeas
By garciamoss
1. In a large bowl, combine the thyme with the lemon zest, salt, paprika and a pinch of cayenne pepper, if using
- 1 1 1 tablespoon thyme leaves
- 2 2 2 teaspoons finely grated lemon zest
- 2 2 2 teaspoons salt
- 1 1 1 teaspoon paprika
- Cayenne pepper (optional)
- 1/4 1/4 2 cup plus 2 tablespoons extra-virgin olive oil
- 15-ounce 15-ounce can One 15-ounce can chickpeas--rinsed, drained and thoroughly dried
Turkish Lamb Pita Burgers
By garciamoss
Heavy on exotic spices, this decadent sandwich is a great way to familiarize yourself with the joys of Turkish cook...
- 1/3 cup bulgur, (see Ingredient Note)
- 1 cup boiling water
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole cumin seeds
- 3/4 cup nonfat plain yogurt, preferably Greek (see Ingredient Note)
- 1/4 cup finely chopped scallion greens
- 1/4 cup chopped flat-leaf parsley, divided
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh oregano
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 1/2 teaspoons freshly ground pepper, divided
- 2 cups diced tomato
- 1/2 cup finely chopped red onion
- 2 tablespoons extra-virgin olive oil
- 12 ounces ground lamb
- 4 ounces 93%-lean ground turkey
- 1 cup finely chopped yellow onion
- 1 large egg
- 2 tablespoons chopped garlic
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- Pinch of ground cinnamon
- 6 whole-wheat pita breads, warmed
Fish Stew with Olives, Capers & Potatoes
By garciamoss
The olive, caper and tomato-based sauce in this healthy fish stew recipe gives this very traditional Italian dish t...
- 1 1/4 pounds mahi-mahi, swordfish or halibut steaks, about 3/4 inch thick
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 6 canned plum tomatoes, drained and very coarsely chopped
- 2 stalks celery, diced
- 1/2 medium red onion, halved and sliced
- 1 cup green olives, pitted
- 1/4 cup capers, preferably salt-packed, well rinsed, plus more for garnish
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, chopped
- 1/8 teaspoon crushed red pepper, or to taste
- 1 1/2 cups thinly sliced peeled yellow-fleshed potatoes
- 1/4 cup chopped flat-leaf parsley
Chamomile Vanilla Marshmallows
By garciamoss
Homemade Chamomile Vanilla Marshmallows are the perfect way to step into an old-fashioned sense of nostalgia
- 3/4 cup water
- 1/4 cup chamomile flowers
- 1 tablespoon gelatin
- 1 cup sugar
- 2 tablespoons honey
- Pinch cream of tartar
- 1 tablespoon vanilla extract
- 1/2 cup confectioners’ sugar
- 2 tablespoons cornstarch
Scrambled Eggs With Smoked Salmon, Spinach, and Chives
By garciamoss
1. Heat oil in medium nonstick skillet over medium heat
- 1 tablespoon olive oil
- 5 large eggs
- 1/4 teaspoon freshly ground black pepper
- 3 ounces thinly sliced smoked salmon, diced
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, diced
- 1 cup chopped fresh spinach
- 3 whole wheat English muffins, split and toasted
- 1 tablespoon chopped chives (optional)