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Recipes
Broccoli & Parmesan Cheese Omelet
By garciamoss
This light but protein packed fluffy omelet is made with broccoli and melted cheese
- 2 large eggs
- 2 large egg whites
- 1 teaspoon extra-virgin olive oil
- 1/2 cup broccoli, chopped
- 1 shallot, finely chopped
- 1/4 cup Parmigiano-Reggiano cheese, finely grated
- 1 slice sprouted-grain bread, toasted
Flourless Cookie Dough Truffles
By garciamoss
In a food processor, grind the chickpeas
- For the cookie dough:
- 2 cups or 1 can chickpeas (If using dried chickpeas, soak overnight and then boil until soft before using.) You can also sub white beans if you wish.
- 1/2 cup gluten free rolled oats
- 2 tsp ground vanilla beans or 1 tsp vanilla extract
- 3 T maple syrup
- 1/2 tsp sea salt
- For the chocolate:
- 1 3.5 oz dark chocolate bar or 1 cup Enjoy Life nut free chips
- 1/4 cup milk (I used almond, but if you have a child with nut allergy, use a non nut based milk)
Avocado and Marinated Kale Salad Sandwich
By garciamoss
Toss the shredded kale with 1 tablespoon of the lemon juice and a pinch of salt
- Lemon-Basil Aioli:
- 1 bunch of lacinato kale, stemmed and shredded or very finely chopped
- 1 small shallot, peeled and sliced very thinly (about 1 tablespoon)
- 1 1/2 tablespoons fresh lemon juice
- 3 smallish radishes, thinly sliced
- 1/4 cup good aged Parmesan or Grana Padano, crumbled or shredded
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 ripe avocados
- Lemon-basil aioli (see below)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk
- 1 small garlic clove, chopped to a paste
- 1/2 cup (approximately) neutral-flavored oil
- 3 to 4 large basil leaves, finely chopped
- Salt and pepper, to taste
Sauteed Collard Greens with Garlic, Peppers & Onions
By garciamoss
These greens are scrumptious as is but you can use smoked neck bones (pork or turkey), ham hocks or bacon
- 1 bunch collard greens
- 2 tablespoons olive oil
- 1/2 medium onion, sliced
- 1/2 red or green bell pepper, sliced
- 1 teaspoon minced garlic
- Salt and pepper
Cajun Shrimp Sandwiches
By garciamoss
Zesty shrimp kebabs become a handheld meal when tucked into a hoagie bun
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Cajun seasoning
- 2 teaspoons lower-sodium Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 8 oz. shelled, deveined uncooked large shrimp, tails removed (21 to 30 count)
- 1/2 yellow bell pepper, cut into 8 pieces
- 8 cherry or grape tomatoes
- 2 hoagie buns, split
- 1/2 avocado, sliced
Sincronizadas: Double Stacked Quesadillas
By garciamoss
These sincronizadas, or double-stacked quesadillas, are vegetarian friendly
- 1 cup mashed pinto beans, black beans or refried beans
- 1 cup peppers, sautéed and lightly seasoned
- 1 1/2 to 2 cups cheese, shredded, such as Monterey jack, Oaxaca or queso
- Olive oil
- 12 flour tortillas, no bigger than 6 inches
Spinach, Red Pepper & Potato Frittata
By garciamoss
Preheat oven to 400º F
- 12 eggs, beaten
- 1/2 pound spinach, chopped
- 2 russet potatoes, peeled and diced
- 1-2 red bell peppers, seeded, pitted and diced
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 tablespoons water
- 3 tablespoons olive oil (or vegetable oil), divided
- 1 tablespoon milk
- salt and pepper, to taste
Chicken & Sun-Dried Tomato Orzo
By garciamoss
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in t...
- 8 ounces orzo, preferably whole-wheat
- 1 cup water
- 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
- 1 plum tomato, diced
- 1 clove garlic, peeled
- 3 teaspoons chopped fresh marjoram, divided
- 1 tablespoon red-wine vinegar
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 9-ounce package frozen artichoke hearts, thawed
- 1/2 cup finely shredded Romano cheese, divided
Greek Yogurt Cheesecake with Ouzo-Poached Figs
By garciamoss
This tangy yogurt cheesecake is topped with ouzo-poached figs inspired by sikomaida, a traditional delicacy from Co...
- Crust
- 15 plain Melba toasts, (about 4 ounces; not Melba “snacks”)
- 1/3 cup walnut halves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- Cheesecake
- 14 ounces reduced-fat (Neufchâtel) cream cheese
- 1 cup sugar
- 2 1/2 cups low-fat or nonfat plain Greek yogurt, (see Ingredient Note)
- 7 large egg whites
- 1 teaspoon cinnamon
- Topping
- 16 whole dried figs
- 2 cups warm water
- 1/2 cup ouzo, Mavrodaphne or port wine (see Ingredient Note)
- 2 rose geranium leaves, plus more for garnish (optional; see Ingredient Note)
- 1 cinnamon stick
- 1 3-inch strip orange zest
- 1/2 cup sugar
Thai-Style Stir-Fried Chicken and Basil
By garciamoss
Craving your favorite Thai dish, but want to stay in tonight? No problem
- 2 Tbs. vegetable oil
- 4 medium shallots, peeled and thinly sliced
- 2 medium cloves garlic, thinly sliced
- 1/4 tsp. crushed red pepper flakes
- 1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips
- 1 Tbs. fish sauce
- 1 Tbs. fresh lime juice
- 2 tsp. packed light brown sugar
- 1 cup lightly packed fresh basil leaves