Garciamoss' profile page
Recipes
Mixed Greens with Soft Goat Cheese and Roasted Walnuts
By garciamoss
To roast the walnuts: 1. Preheat the oven to 350°F
- Roasted Walnuts:
- 7 ounces walnuts
- 1 tablespoon powdered sugar
- Salad:
- 7 ounces goat cheese
- 3 1/2 ounces tarragon vinegar
- 3 1/2 ounces extra-virgin olive oil
- 1 tablespoon tarragon leaves
- 1/2 cup arugula
- 1/2 cup baby spinach
- 1/2 cup frisée lettuce
Hot Pepper Cream For Arthritis & Joint Pain
By garciamoss
The active component in hot peppers that gives them their heat is called capsaicin, and the hotter the pepper, th...
- Original Capsaicin Cream Recipe
- 3 tablespoons of cayenne powder
- 1 cup of grapeseed oil (or any other oil like almond, olive, jojoba)
- 1/2 cup of grated beeswax
- A double boiler
- A glass jar with a tightly fitting lid
- Super-Strength Cream
- 1 cup of beeswax
- 4 tablespoons of Habanero powder
- 4 cups of grapeseed or another oil, such as almond, jojoba, or olive
- Gloves
- A double boiler
- A glass jar with a tightly fitting lid
- Little Bit Extra Cream
- 3 cups of grapeseed oil, or any other oil like almond, jojoba, or olive
- 3 tablespoons of ground cayenne
- 1/2 cup of beeswax
- 3 tablespoons of turmeric
- 2 tablespoons of ground ginger
- A double boiler
Grilled Pork Sandwiches with Fennel, Dill, and Cucumber
By garciamoss
Prepare a medium (375°F) gas or charcoal grill fire
- 3 Tbs. fennel seeds, coarsely crushed
- 1/4 tsp. ground allspice
- Kosher salt and freshly ground black pepper
- 1 Tbs. extra-virgin olive oil
- 1 medium pork tenderloin (about 1-1/4 lb.), trimmed of any excess fat and silverskin and cut in half crosswise
- 1/3 cup mayonnaise
- 4 large sandwich rolls, split and toasted
- 1/2 cup thinly sliced cucumber
- 1/2 cup lightly packed fresh dill sprigs
Blueberry Soup
By garciamoss
A Scandinavian breakfast (or dessert!) for warm weather or cool
- 3 cups blueberries, fresh or frozen
- 2 tablespoons honey
- 2 teaspoons lemon juice
- 1 cinnamon stick, optional
- 2 teaspoons cornstarch
- 1 teaspoon lemon zest
- Yogurt for serving, if desired
Banana & Almond Butter Toast
By garciamoss
Eat one of these morning meals, and burn calories all day long
- 1 tablespoon almond butter
- 1 slice rye bread, toasted
- 1 banana, sliced
Fresh Strawberry Yogurt Cake
By garciamoss
Preheat oven to 350F/180C
- 2 cups flour plus 2 Tablespoons extra (separated)
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups sugar*
- 1 cup / 8 oz Yogurt or Sour Cream
- 1/4 cup olive oil (light or the fruity version)
- 1 teaspoon Vanilla Extract
- Juice of 1 Lemon or about 3 Tablespoons
- Grated zest of 1 Lemon
- 1 1/2 cups fresh chopped strawberries
- The sweetness with this amount of sugar is just fine but feel free to lessen and adjust it to your taste should you wish, too.
Goat Cheese, Pesto & Sun-Dried Tomato Terrine
By garciamoss
Serve this terrine with crackers, toasted baguette rounds or homemade pita chips
- 10 oz. goat cheese
- 1/4 to 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 3 Tbs. basil pesto (homemade or store-bought)
- 5 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup pine nuts, toasted and coarsely chopped
- Extra-virgin olive oil for drizzling
Seared Scallop Salad
By garciamoss
In this streamlined dinner salad, the scallops are seared on very high heat so the outside browns and the inside re...
- 1 lemon
- 1 tsp. Dijon mustard
- 1 Tbs. heavy cream
- 3 Tbs. extra-virgin olive oil
- Pinch sugar
- Coarse salt (preferably sea salt) and freshly ground black pepper
- 5 small new potatoes, boiled until tender, cut in half or quarters if large, and kept warm
- 3/4 lb. large sea scallops, patted dry (see How to buy the best sea scallops)
- 2 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1/4 cup dry white wine or vermouth
- 5 cups mesclun or 2 large bunches watercress, trimmed, rinsed, and dried
- 1 Tbs. finely chopped fresh chives
Kung Pao Chicken
By garciamoss
This popular Kung Pao Chicken recipe is a re-creation of a popular Chinese food dish commonly ordered at restaurant...
- MARINADE RECIPE:
- 1 pound boneless, skinless, chicken breasts or thighs, cut into 1/2 - 3/4 -inch cubes
- Marinade *See recipe below.
- 1 tablespoon peanut or vegetable oil
- 8 Chinese dried red chilies, split length wise and seeds removed
- 1 teaspoon Sichuan peppercorns
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Sauce *See recipe below.
- 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
- 1/3 cup unsalted dry-roasted peanuts
- ___________________________________________
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine
- 2 teaspoons cornstarch
- 1 teaspoon Sichuan pepper corns
- Instructions: Whisk the ingredients together until the corn starch is dissolved.
- __________________________________________
- SAUCE RECIPE:
- 1 tablespoon Chinese black vinegar
- 1 tablespoon chicken stock/broth
- 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
- 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
- 2 teaspoons cornstarch
- 1/2 teaspoon sesame oil
- Instructions: Whisk the ingredients until the corn starch is dissolved.
Grilled Mushroom-and-Asparagus Salad
By garciamoss
Preheat the grill to high
- Balsamic vinegar
- Extra-virgin olive oil
- 2 minced garlic cloves
- Fresh lemon juice
- Dijon mustard
- 1 bunch asparagus, trimmed
- 8 baby portobello mushrooms, or 4 large
- 8 cups mesclun salad greens