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Recipes
Spicy Chickpea Stew
By garciamoss
If you're using fresh corn, put it straight in the oven for 15 minutes on 400F
- 1/4 cup corn (shaved off the cob or canned/frozen)
- 1 small onion
- 1 small, medium-heat pepper
- 1 can crushed tomato
- 1-2 cups chickpeas, about 1 can
- 2 handfuls baby spinach
- 1 tbsp balsamic vinegar
- salt, pepper, oregano to taste
Mini Caramel Spiced Cakes
By garciamoss
*
- 175 g, 3/4 cup softened butter
- 175 ml, 3/4 cup milk
- 125 g, 2/3 cup regular sugar
- 125 g, 2/3 cup light brown sugar
- 3 eggs (lightly beaten)
- 3 Tablespoons Dulce De Leche (caramel)
- 225 g, 1 3/4 cups Plain / All purpose flour (sieved)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
Stove Top Tamale Pie
By garciamoss
In a large skillet, brown ground beef over medium-high heat; drain
- 1 lb ground beef
- 1 (8 ounce) can tomato sauce
- 1 (14 ounce) can kidney beans, undrained
- 1 ⁄2 cup water
- 1 (1 1/4 ounce) package taco seasoning
- 1 (8 ounce) package corn muffin mix
- 1 cup shredded cheddar cheese
- 1 ⁄4 cup sliced green onion
Open-Face Reuben
By garciamoss
Leftover corned beef from St
- 2 Tbs. mayonnaise
- 1 Tbs. ketchup
- 1 Tbs. dill relish (not sweet)
- 1-1/3 cups sauerkraut, preferably bagged, not canned
- 3/4 lb. thin-sliced corned beef
- 4 large 3/4-inch-thick slices rye bread
- 2 Tbs. unsalted butter, softened
- 6 oz. Gruyère, thinly sliced
The proper way to use your refrigerator humidity drawers
By garciamoss
Have you solved the mystery of the humidity drawer in your fridge? If you're like me you probably just bump the not...
- Produce to to stored in the fridge
Meatball Pasta Bake
By garciamoss
1. Preheat oven to 350°. Prepare pasta according to package directions
- 1 (16-oz.) package penne pasta
- 1 small sweet onion, chopped
- 1 medium-size fennel bulb, thinly sliced (optional)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon fennel seeds
- 2 (24-oz.) jars marinara sauce
- 2 (14-oz.) packages frozen beef meatballs, thawed
- 1 cup fresh orange juice $
- 3/4 cup organic chicken broth $
- 1 teaspoon firmly packed orange zest
- 1 medium-size red bell pepper, chopped
- 1/2 teaspoon kosher salt
- 1 cup torn fresh basil
- 1 1/2 (8-oz.) packages fresh mozzarella cheese slices
- Garnish: fresh basil leaves
Un-Stuffed Cabbage Soup
By garciamoss
For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions
- Meatballs:
- 2 pounds ground meat (or your favorite blend of veal, pork and beef)
- 1 cup uncooked rice
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 medium onion, minced
- Soup:
- 2 tablespoons minced garlic (about 3 cloves)
- 2 tablespoons olive oil
- 1 cup coarsely minced onion
- 1 cup thinly sliced carrots
- 1 cup tomato paste
- 1/2 cup brown sugar
- 1/2 cup ketchup
- One 28-ounce can whole peeled tomatoes with juice
- Salt and freshly ground black pepper
- 1 medium cabbage
- 1 bay leaf
- 1/2 cup fresh lemon juice
- 1/2 cup golden raisins
- Sour cream and fresh dill, for garnish
Master Tonic 101
By garciamoss
· Fill a glass jar 3/4 of the way full with equal parts of the above fresh chopped and grated herbs
- 1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
- 1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
- 1 part fresh grated ginger root (increases circulation to the extremities)
- 1 part fresh grated horseradish root (increases blood flow to the head)
- 1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available
Asparagus and Fried Eggs on Garlic Toast
By garciamoss
Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil
- 4-1/2 inch-thick slices sourdough bread (from a round loaf)
- 1 large clove garlic, halved
- 1 Tbs. extra-virgin olive oil, more for brushing the toast
- 1 lb. asparagus, trimmed of tough, woody stems
- Kosher salt
- 4 large eggs
- Freshly ground black pepper
- 1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
Weeknight Coq au Vin
By garciamoss
Lightly sprinkle the chicken thighs on all sides with salt and pepper
- 6 to 8 large (about 3 pounds) chicken thighs, skin on
- Kosher salt
- Freshly ground black pepper
- 3/4 cup (about 1 ounce) dried wild mushrooms
- 1/2 cup (about 4 ounces) 1/2-inch cubed pancetta or bacon
- 1 large red or yellow onion, chopped into 1/2-inch pieces
- 2 medium carrots, cut into large bite-size pieces
- 5 large cloves garlic, peeled and gently smashed
- 2 tablespoons tomato paste
- 3 cups dry, fruity red wine (zinfandel, burgundy)
- 1 cup chicken stock
- 2 bay leaves
- 4 whole sprigs fresh thyme
- 6 to 8 whole sprigs fresh parsley, to garnish