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Recipes
Breakfast Banana Bread Pudding
By garciamoss
Made with gluten-free bread and almond milk, so if you’re avoiding gluten or dairy in your diet, you can still en...
- 6 pieces gluten-free bread
- 1.5 cups vanilla-flavored almond milk
- 4 eggs
- 1 large banana
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup raisins (optional)
Polenta with Creamy Mushroom Sauce
By garciamoss
This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make
- 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced onion
- 1 pound mushrooms, such as white or cremini, sliced
- 2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup white wine
- 1/2 cup reduced-fat sour cream
- 2/3 cup shredded fontina cheese, (see Note)
- 2 teaspoons minced fresh tarragon
Sweet Tea Oven-Fried Chicken
By garciamoss
In a medium bowl, add the chicken pieces
- 1 bone-in, skin-on chicken breast, chopped in half through the bone
- 2-3 skin-on chicken drumsticks
- 1 cup buttermilk (use the real stuff)
- 1/2 cup sweet tea concentrate
- 1 tablespoon salt
- 4 tablespoons butter
- 2 tablespoons oil (peanut, canola, or vegetable)
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
Dairy-Free Pumpkin Ice Cream
By garciamoss
Thoroughly blend all ingredients in a blender until smooth
- 2 15-ounce cans of coconut milk (make sure to use full-fat)
- 1 cup pumpkin (either canned or home-roasted)
- 1/2 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Breakfast Pudding
By garciamoss
Whisk sugar and cornstarch in a medium saucepan until well blended
- 1/4 cup - sugar
- 2 tablespoons - cornstarch
- 2 cups - fat free milk
- 2 egg yolks, lightly beaten
- 2 tablespoons - almond butter
- 2 teaspoons - vanilla extract
- Mixed fresh berries for serving
- Crunchy cereal for serving
Deviled Ham Spread
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- /4 cup (60 ml) mayonnaise
- 1 Tablespoon vinegar
- 1 1/2 cups (202 g) light boiled ham, cut into 1 inch pieces
- 2 teaspoons prepared mustard
- 1/2 teaspoon paprika
- 1 Tablespoon chopped onion
- 1 Tablespoon prepared horseradish (optional)
Crock Pot Potato Broccoli Cheese Soup
By garciamoss
In a 3 quart saucepan, melt butter and saute onions
- 1 tablespoon butter
- 1 cup onion, chopped
- 1 1/2 lbs potatoes, chopped into 3/4 inch cubes
- 2 1/2 cups boiling water
- 2 chicken bouillon cubes
- 1 (10 ounce) package frozen chopped broccoli
- 1 (6 ounce) package cheddar cheese, shredded
Potato and Greens Frittata
By garciamoss
1. Preheat the oven to 350°F
- 1 1/2 tablespoons olive oil
- 2 large sweet onions, thickly sliced
- 1 teaspoon coarse salt
- 1/4 teaspoon pepper
- 2 teaspoons balsamic vinegar
- 1 1/4 cups cubed (1/2 inch) cooked potatoes
- 3/4 cup cooked greens, such as mustard or kale, chopped
- 2 slices bacon, cooked and crumbled (optional)
- 8 large eggs, beaten
Pumpkin Spice Latte
By garciamoss
Gourmet coffee houses separate many of us from quite a few dollars around the holidays on drinks like this pumpkin ...
- 2 cups milk (dairy or coconut)
- 1/2 cup pumpkin puree (or puree of any winter squash)
- 3 tablespoons maple syrup
- 3 tablespoons vanilla
- 1 1/2 teaspoon pumpkin pie spice (or 3 parts cinnamon to
- 1 part each nutmeg and ginger)
- 1/2-1 cup strong coffee
- Whipped cream and spices for serving.
Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade
By garciamoss
Make the shallot marmalade: Melt the butter in a 3-quart saucepan over medium heat
- For the shallot marmalade:
- 1 Tbs. unsalted butter
- 8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
- 1/2 cup granulated sugar
- 1/2 cup sherry vinegar
- For the spaetzle:
- 1 cup sour cream
- 1/4 cup whole milk
- 2 large eggs
- 4 tsp. kosher salt
- 1 tsp. freshly cracked black peppercorns
- 9 oz. (2 cups) unbleached all-purpose flour
- For the mushrooms:
- 3 Tbs. extra-virgin olive oil
- 5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
- 3 Tbs. finely chopped shallots
- 2 Tbs. finely chopped garlic
- 1-1/2 tsp. fresh thyme leaves
- 2 Tbs. sherry vinegar; more to taste
- 1-1/2 tsp. white truffle oil (optional)
- Kosher salt and freshly ground black pepper
- 2 tsp. extra-virgin olive oil
- For the cooking the steaks and serving:
- 4 6-oz. beef flatiron steaks
- Kosher salt and freshly ground black pepper
- 1/2 cup crème fraîche or sour cream, whisked to to loosen
- 2 Tbs. unsalted butter
- Dill sprigs, for garnish