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Recipes
Mango Smoothie with Turmeric
By garciamoss
The luscious texture of blended mango, cashews and orange create the base for the smoothie, which can easily pass
- 1/2 cup cashews, soaked in a cup of water for 4 to 6 hours
- 3/4 cup freshly squeezed orange juice
- 2 cups frozen mango (284 g package)
- 2 teaspoons peeled and chopped fresh turmeric
- 1 teaspoon peeled and chopped fresh ginger, optional
- 1 frozen banana
- 1/2 cup coconut water or water, plus more to get desired consistency
- 1 to 2 tablespoons raw honey
- 1 tablespoon pure vanilla extract
One Skillet Chicken with Lemon Garlic Cream Sauce
By garciamoss
Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I
- 4 chicken breasts, boneless skinless (or thighs)
- Salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon garlic, minced
- 1/2 teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- 1/3 cup shallots, finely diced (or red onions)
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 2 tablespoons parsley or basil, chopped
Honey Orange Cleanse
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/2 cup (120 ml) orange juice
- 1/2 (50 g) orange, peeled
- 1/4 cup (30 g) sliced radishes
- 1 teaspoon honey or other sweetener, to taste
- 3 large mint leaves
- 1/2 cup (120 ml) ice cubes
Zucchine alla Scapece
By garciamoss
Thinly slice the zucchini in rounds or lengthways and lay them in a baking dish or similar container, sprinklin...
- 5 to 6 medium zucchini, washed and patted dry
- 2 to 3 pinches salt
- Olive oil for frying
- 1/3 cup red or white wine vinegar
- Handful of mint leaves
- 1 to 2 cloves of garlic, to taste
Potatoes and Porcini Mushroom Ravioli in Broccoli Cream Sauce
By garciamoss
For the Filling: Peel and coarsely chop the potatoes
- For the Filling:
- 2 medium-size starchy potatoes (400 g)
- Sea salt
- 1/2 bunch flat-leaf parsley
- 5 –6 porcini mushrooms (or another type of mushroom in season) (100 g)
- Olive oil
- Freshly ground black pepper
- For the Cream Sauce:
- 3 1/2 –4 cups broccoli florets (250–300 g)
- Sea salt
- 1 onion
- 1 tablespoon olive oil
- 1 cup oat cream or soy cream(250 mL)
- Freshly grated nutmeg
- Freshly ground black pepper
- For the Ravioli:
- 1 2/3 cups all-purpose flour (200 g)
- 6 1/2 tablespoons (100 mL) water
Sausage and Veggie Skillet Supper
By garciamoss
Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2...
- 8 ounces low-fat kielbasa (sliced into coins)
- 1 tablespoon extra virgin olive oil
- 2 medium onions
- 2 medium zucchini
- 1 large red bell pepper
- 4 ounces green chilies (diced)
- 2 garlic cloves
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄2 teaspoon dried oregano
- 1 ⁄2 teaspoon salt
- 2 cups cooked brown rice
- 1 (15 ounce) can pinto beans
- 1 ⁄2 cup water
- hot sauce
Overnight Eggnog Streusel Coffee Cake
By garciamoss
1 Grease bottom only of rectangular pan, 13x9x2 inches, with shortening
- Streusel Topping
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- 1/2 teaspoon ground nutmeg
- Coffee Cake
- 1 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1 cup eggnog
- 1 container (8 ounces) sour cream
- 1 teaspoon rum extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Eggnog Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons eggnog
Creamy Avocado & White Bean Wrap
By garciamoss
White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful f...
- 2 tablespoons cider vinegar
- 1 tablespoon canola oil
- 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
- 1/4 teaspoon salt
- 2 cups shredded red cabbage
- 1 medium carrot, shredded
- 1/4 cup chopped fresh cilantro
- 1 15-ounce can white beans, rinsed
- 1 ripe avocado
- 1/2 cup shredded sharp Cheddar cheese
- 2 tablespoons minced red onion
- 4 8- to 10-inch whole-wheat wraps, or tortillas
Gazpacho
By garciamoss
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes
- 2 hothouse cucumbers, halved and seeded, but not peeled
- 3 red bell peppers, cored and seeded
- 8 plum tomatoes
- 2 red onions
- 6 garlic cloves, minced
- 46 ounces tomato juice (6 cups)
- 1/2 cup white wine vinegar
- 1/2 cup good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Grilled Steak with Sauce Vierge
By garciamoss
Sauce vierge (literally, virgin sauce, a reference to its uncooked character) belongs to a family of fresh French M...
- 1/4 cup roughly chopped flat-leaf parsley
- 1 tbsp. capers
- 12 large green olives, such as cerignola, pitted and roughly chopped
- 6 oil-packed anchovy filets, drained and finely chopped
- 4 cornichons, roughly chopped
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 jalapeño, stemmed and finely chopped
- 1/2 cup extra-virgin olive oil
- 1 tbsp. dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 4 (1/2"-thick) top sirloin steaks (about 2 lbs.)