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Recipes
Guacamole with Roasted Chile, Cumin, and Feta
By garciamoss
Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor
- 1 small fresh green New Mexico or poblano chile
- 1 medium lime
- 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
- 3 medium scallions, white and light-green parts only, chopped
- 5 Tbs. chopped fresh cilantro
- 1/4 tsp. ground cumin, preferably freshly ground
- Kosher salt
- 1/2 cup medium-diced fresh tomato
- 2 radishes, slivered (about 2 Tbs.)
- 1 Tbs. crumbled feta
- Store bought or homemade corn tortilla chips, for serving
Chicken Parmesan
By garciamoss
Preheat the oven to 500 degrees F
- Simple Tomato Sauce:
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- Eight 3-ounce chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- Two 32-ounce cans crushed tomatoes
- 4 to 6 fresh basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Squash Casserole (11/07/2013)
By garciamoss
Why limit French fried onions to green bean casserole? We love them on this cheesy squash casserole, too
- 4 pounds yellow squash, sliced
- 1 large sweet onion, finely chopped
- 1 cup (4 oz.) freshly shredded Cheddar cheese
- 1 cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 2 cups soft, fresh breadcrumbs, divided
- 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1/2 cup crushed French fried onions
Farinata with prosciutto
By garciamoss
A perfect light lunch or afternoon snack, full of flavor, but quite simple to make
- 3 eggs
- 2 cups milk
- 1/2 cup olive oil
- 50 g Swiss cheese, coarsely grated
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp pepper
- 100 g prosciutto (8 thin slices) for topping
Lamb Gyros
By garciamoss
Combine salt, pepper, paprika, garlic powder, oregano and white wine vinegar in a small bowl
- Meat:
- 2 pounds boneless lamb
- 1 1/2 tablespoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 teaspoon white wine vinegar
- Pita filling:
- 6-8 pieces of thick pita bread (not pocket pita)
- tzatziki, to taste
- 1 medium onion, sliced
- 2 tomatoes, sliced
- olive oil
- Tzatziki:
- 1 cucumber, peeled, seeds removed, finely chopped
- 1 cup plain, Greek yogurt
- 1 clove garlic, grated
- 3 teaspoons freshly squeezed lemon juice
- 2 teaspoons chopped dill
- salt and pepper, to taste
Weeknight Mushroom and Kale Pasta
By garciamoss
In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups)
- 8 ounces whole-wheat pasta, boiled and drained according to pasta directions
- 1 ounce dried mushrooms
- 2 tablespoons butter
- 2 shallots, diced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 2 cups loosely packed kale, with big stems removed and cut into strips
- 3/4 cup heavy cream
- 1/4 teaspoon salt
- Pepper, to taste
- 1/3 cup freshly grated Parmesan cheese
Brown Rice Bowl with Chard & Nutty Tomato Romesco Sauce
By garciamoss
To cook the rice, heat the water to boiling in a 2-quart saucepan
- For the brown rice:
- 4 1/2 cups water
- 2 cups short-grain brown rice
- 1/4 teaspoon salt
- For the chard:
- 8 cups chopped chard leaves and ribs, from about 8 to 10 ounces chard
- 1 lemon, juiced, about 3 tablespoons
- 1 teaspoon white wine vinegar
- 1/2 tablespoon vegetable oil
- 2 garlic cloves, smashed
- Salt and freshly ground pepper, to taste
- For the romesco sauce:
- 1/2 tablespoon extra-virgin olive oil
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- Kosher salt and ground black pepper, to taste
- 1 (4-ounce) jar sliced pimiento peppers, drained
- 1 (12-ounce) can plum tomatoes, drained
- 1 teaspoon smoked paprika
- 1 tablespoon balsamic vinegar
- 1/2 cup peeled almonds
- 1/2 cup loosely packed cup chopped Italian parsley
- 1 small slice sourdough bread, torn into pieces (optional — omit for gluten-free dish)
- Optional accompaniments to serve:
- Chopped roasted almonds
- Minced Italian parsley
- Sliced roasted chicken or smoked sausage
Roasted Cabbage with Chive-Mustard Vinaigrette
By garciamoss
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and s...
- Cabbage:
- 1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Vinaigrette:
- 2 teaspoons Dijon mustard
- 2 teaspoons white balsamic or white-wine vinegar
- 1 teaspoon lemon juice
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 3 tablespoons minced fresh chives
- 2 tablespoons extra-virgin olive oil
Asparagus & Prosciutto Toasts
By garciamoss
Bring a pan of water to a boil over high heat
- 1 pound asparagus, trimmed
- 1 large leek (white and light green part only)
- 4 teaspoons olive oil, divided
- 1 clove garlic, roughly chopped
- 1/4 cup ricotta cheese
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest (optional)
- Salt and pepper
- 1/2 pound prosciutto
- 1 loaf of ciabatta, baguette, or other artisan loaf, sliced thinly
- Melted butter or olive oil
Spiedies
By garciamoss
These tangy pork kebabs are rubbed with dry herbs and basted with a vinegar wash
- 1 1/2 lb. trimmed pork loin, cut into 1 1/4″ cubes
- 3/4 cup olive oil
- 1/4 cup white wine vinegar
- 5 tbsp. finely chopped mint
- 5 tbsp. finely chopped parsley
- 2 tbsp. finely chopped oregano
- 1 tsp. fresh lemon juice
- 1 bay leaf, finely crushed
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tsp. crushed red chile flakes
- 2 10″-long Italian hoagie rolls, split, toasted, and halved
- Lemon wedges, for serving