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Recipes
Mushroom Ragout
By garciamoss
In a large cast iron skillet, over medium to high heat, place the olive oil followed by mushrooms and thyme
- 2 lbs assorted mushrooms, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp dried thyme
- 3 shallots, chopped
- 5 garlic cloves, chopped
- 1/2 cup dry white wine
- 1/2 cup vegetable stock
- 1 tsp celtic salt
- 3 tbsp butter
- 1/3 cup fresh parsley, chopped
Homemade Cheerios
By garciamoss
Preheat the oven to 350F. Whisk the dry ingredients together in a large bowl and set aside
- 1 cup oat flour (you can make this by grinding 3 cups rolled oats finely in a blender)
- 1 1/4 cups (150 g) almond flour (you can make this by grinding 1 cup almonds finely in a blender)
- 1/2 cup non-GMO cornstarch or arrowroot starch
- 1/4 cup whole cane sugar
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour OR vital wheat gluten (the flour creates a more elastic dough, surprisingly)
- 10 tablespoons (5/8 cup) boiling water
Cauliflower Fritters with Mint & Pea Spread
By garciamoss
Prepare the pea spread by combining the peas, mint leaves, garlic, walnuts, parmesan, lemon juice, pepper flakes a...
- For the spread:
- 2 cups peas, blanched if fresh or thawed if frozen
- 1/4 cup mint leaves, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup walnuts, chopped
- 1/4 cup parmesan cheese, shredded
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt
- 1/3 cup extra-virgin olive oil, plus more to thin if necessary
- For the fritters:
- 1 small head cauliflower, cut into florets (about 2 1/2 cups worth)
- 1/2 cup chickpea flour
- 1/4 cup grated parmesan cheese
- 2 scallions, white and green parts, thinly sliced
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 2 to 3 tablespoons grapeseed oil for frying
Mini Bacon and Potato Frittatas
By garciamoss
Place potato in a medium saucepan and cover with water
- 2 cups finely chopped baking potato
- 5 bacon slices uncooked
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
- 5 Tablespoons grated fresh Parmesan cheese
- 8 large eggs whites, lightly beaten
- 4 large eggs, lightly beaten
- Cooking spray
Tomato Soup
By garciamoss
To ramp up heartiness but not fat or calories, purée half the batch in a blender, then stir it back into the pot
- 2 tablespoons olive oil
- 1 large or 2 medium onions, halved and thinly sliced
- 1 carrot, chopped
- Salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1 sprig fresh thyme, or 1/2 tsp dried
- 2 pounds tomatoes, cored and chopped, or 1 (28-ounce) can diced tomatoes, including the juice
- 2-3 cups water or tomato juice
- 1 teaspoon sugar, optional
- 1/4 cup chopped fresh basil leaves for garnish, optional
Niçoise Salad Quiche
By garciamoss
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, a...
- 1 3/4 cups flour
- 8 tbsp. unsalted butter, cubed and chilled
- 1 tsp. kosher salt, plus more
- 1 medium Yukon gold potato, peeled and sliced 1/4" thick
- 7 green beans, trimmed and cut into 1" pieces
- 1 head butter lettuce, trimmed and torn into 1" pieces
- 1 (3 oz.) can tuna packed in water; drained
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 3 eggs
- 1 anchovy filet
- 1 clove garlic, peeled
- 1 small shallot, peeled
- Freshly ground black pepper, to taste
- 1 plum tomato, thinly sliced
- 1/2 cup pitted Niçoise olives
- Finely chopped parsley, for garnish
Strawberry Pimm's Cup
By garciamoss
A twist on the British classic, this summer cooler takes on spicy, herbal notes from Kaffir lime leaves, while stra...
- 3 cups sliced strawberries
- 3 Kaffir lime leaves
- 2 cups ginger ale
- 2 cups Pimm's No. 1
- 2 tbsp. balsamic vinegar
Kotopoulo me Dendrolivano (Rosemary Chicken)
By garciamoss
1. Heat oven to 425˚. Season chicken generously with salt and pepper
- 4 whole skin-on chicken legs
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup flour, for dredging
- 1/4 cup extra-virgin olive oil
- 1 cup white wine
- 3 sprigs fresh rosemary
- 2 fresh bay leaves
- Juice of 1 lemon
Raw, Sugar-Free Chocolate Mousse
By garciamoss
Blend all ingredients in your high speed blender except the cacao beans/nibs and sunflower seeds Add the cacao be...
- 1/2 ripe avocado
- 1/4 cup coconut water
- 1 cup young coconut flesh
- 2 tablespoons raw cacao powder
- 1 tablespoon tahini
- 1/5 cup cacao beans or nibs
- 1 pinch cinnamon
- 1 pinch unrefined sea salt
- 1 pinch vanilla powder
- 1/4 teaspoon stevia (you can use other sweeteners such as raw honey, date paste or maple syrup if you prefer)
- Sunflower seeds for topping (optional)
Guajillo-Soaked Crusty Bread Stuffed with Potatoes and Chorizo
By garciamoss
1. To Make the Filling: Put the potatoes in a medium saucepan, cover with salted water, bring to a boil, and cook u...
- Filling:
- 2 pounds red potatoes (about 4 medium), peeled and cubed
- 1 pound raw Mexican-style chorizo, Latin-style chorizo, or spicy Italian sausage, casings removed, chopped
- 1 cup coarsely chopped white onion
- Kosher or coarse sea salt and freshly ground black pepper
- Sauce:
- 8 guajillo chiles, rinsed, stemmed, and seeded
- 1/4 cup coarsely chopped white onion
- 1 garlic clove
- 1 teaspoon kosher or coarse sea salt
- Assembly:
- 1 head romaine lettuce, separated into leaves, rinsed, dried, and thinly sliced crosswise
- 5 tablespoons olive oil
- 2 tablespoons distilled white vinegar
- Kosher or coarse sea salt and freshly ground black pepper
- Pinch of sugar
- Vegetable oil
- 8-10 sturdy buns, such as hard rolls, bolillos, teleras, Portuguese buns, or 3- to 4-inch-long pieces baguette
- 1 cup refried beans, homemade or store-bought
- 1 cup Mexican crema, crème fraîche, or sour cream
- 1 cup crumbled queso fresco, Cotija, farmer cheese, or mild feta (about 4 ounces)