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Recipes
Gardener's Delight Tomato Vegetable Juice
By garciamoss
Put all the ingredients in a large stainless steel pot
- 6 pounds of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped
- 2 cups chopped organic white or yellow onion
- 2 1/2 cups chopped organic celery
- 1 cup chopped fresh parsley (stems are fine)
- 2 Tablespoons honey
- 2 teaspoons salt
- 1 teaspoon cumin powder
- 6 drops hot sauce, such as Tabasco or Sriracha
- Splash or two of Worcestershire sauce
- Freshly ground pepper to taste
Slow Cooker Shredded Beef Tacos
By garciamoss
1. In the blender, combine all of the ingredients for the marinade, adding 1½ teaspoons of salt
- For the Lime Pickled Red Onions:
- 2 pound tri-tip beef roast
- 1 medium bunch of cilantro
- 2 jalapeño or serrano peppers
- 1 small white onion
- 4 cloves garlic, sliced
- 1 1/2 teaspoons cumin seeds, crushed with a mortar & pestle
- 1 1/2 teaspoons oregano
- 1/4 cup fresh lime juice
- 1/3 to 1/2 cup canola oil
- 1 teaspoon pepper
- Salt to taste
- 1 large red onion, sliced into strips
- Juice of 4 key limes or 2 regular limes
- 1 teaspoon salt
- 1 tablespoon olive oil
Pork Chops with Orange & Fennel Salad
By garciamoss
Remove the skin and white pith from oranges with a sharp knife
- 3 navel oranges
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt, divided
- 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
- 2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 large fennel bulb, cored and thinly sliced
- 1 shallot, chopped
- 3 cups watercress, or arugula, tough stems removed
Chicken Vindaloo
By garciamoss
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colon...
- 1 tbsp. whole black peppercorns
- 1 tbsp. black mustard seeds
- 2 tsp. cumin seeds
- 2 tsp. coriander seeds
- 1 tsp. fenugreek seeds
- 5 whole cloves
- 1 (1") stick cinnamon
- 1/4 cup Hungarian paprika
- 1/4 cup palm vinegar
- 1 tsp. ground turmeric
- 1 tsp. light brown sugar
- 16 cloves garlic, minced
- 1 (2") piece ginger, peeled and minced
- 2 lb. boneless, skinless chicken thighs, cut in half
- 3 tbsp. canola oil
- 2 large yellow onions, finely chopped
- 10 thin green Indian chiles, stemmed, seeded, and minced
- 1 lb. small new potatoes, cut in half (cut in quarters if large)
- Cooked white rice, for serving
Raw Almond Milk Recipe
By garciamoss
Fresh, homemade almond milk is a easy to make from scratch
- 1 cup raw almonds
- water for soaking nuts
- 3 cups water
- 2 dates (optional)
- 1/2 tsp vanilla (optional)
Flaky but Tender Pastry Dough
By garciamoss
To Make the Flaky but Tender Pastry Dough in the Electric Mixer: 1
- 2 2/3 cups (12 1/4 ounces/350 grams) pastry flour
- 2/3 cup (3 1/2 ounces/100 grams) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 cup (2 sticks/8 ounces/226 grams) unsalted butter , freezer-cold (see headnote), cut into 1/2- inch dice
- 1/4 cup (2 ounces/60 grams) vegetable shortening , freezer-cold (see headnote)
- 1/2 cup (4 ounces/114 grams) ice-cold water (see headnote), or more as needed
- 2 teaspoons distilled white vinegar
Natural Food Dyes
By garciamoss
By Sayward Rebhal, Networx The 21st century world is a very unnatural time to live in
- Read more: http://www.care2.com/greenliving/8-ways-to-make-organic-diy-food-coloring.html#ixzz29C52wKSu
- Pink and Red
- Orange
- Yellow
- Green
- Blue and Purple
Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese
By garciamoss
1. Spray a nonstick skillet over medium-high heat
- Nonstick cooking spray
- 1 (5-ounce) box or bag baby spinach, chopped
- 4 eggs
- 4 egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces shredded pepper jack cheese
- 1 avocado, sliced
- 4 whole-wheat tortillas
- Hot sauce
Roasted Pork Tenderloin with Rhubarb BBQ Sauce
By garciamoss
In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauc...
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced rhubarb, fresh or frozen (thawed)
- 1/4 cup ketchup
- 1/4 cup packed light brown sugar
- 1 tablespoon cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon freshly ground pepper, divided
- 1 1-pound pork tenderloin, trimmed
- 1/4 teaspoon salt
Roma Eggs
By garciamoss
1. Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil
- 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
- 1/3 cup olive oil
- 1 cup homemade or storebought pesto
- 8 slices prosciutto
- 2 Roma tomatoes, cored and cut into 1/4"-thick slices
- Kosher salt, to taste
- 2 tbsp. white wine vinegar
- 4 eggs
- 1/3 cup freshly grated Parmesan
- Freshly ground black pepper, to taste