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Smashed Potatoes

Smashed Potatoes

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1. Preheat oven to 250°C

  • 16 small potatoes, washed
  • 1 tablespoon olive oil, more if desired
  • 1 tablespoon caraway seeds or 1 tablespoon cumin (example) or 1 tablespoon fennel seed (example)
  • 1 tablespoon thyme (example) or 1 tablespoon rosemary, chopped (example)
  • salt and pepper, to taste
4.7/5 (24 Votes)

Baked Pumpkin Donuts

Baked Pumpkin Donuts

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Serving Size: 1 (844 g) Servings Per Recipe: 1 Calories 208

  • For Icing:
  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup shortening or 1/4 cup butter or 1/4 cup margarine, softened
  • 1 cup sifted powdered sugar
  • 1/4 teaspoon vanilla
  • 3 -4 teaspoons milk
4.7/5 (15 Votes)

Scalloped Potatoes

Scalloped Potatoes

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Preheat the oven to 350 degrees F

  • 1 clove garlic, smashed
  • 2 tablespoons unsalted butter
  • 2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
  • 2 cups half-and-half
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • Pinch nutmeg
4.6/5 (22 Votes)

Hazelnut Chocolate Cake

Hazelnut Chocolate Cake

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Preheat the oven to 375 degrees F

  • 7 tablespoons unsalted butter, room temperature, plus more for greasing pan
  • 1 tablespoon cocoa powder
  • 1 cup hazelnuts
  • 3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
  • 6 large eggs, separated
  • 1/4 teaspoon sea salt (I like the salt from Trapani)
  • 13 ounces chocolate hazelnut spread, such as Nutella
  • 2 tablespoons espresso
  • Powdered Sugar, for dusting
  • Sweetened whipped cream, optional
  • Gelato, optional
4.6/5 (17 Votes)

Fregola with Clams

Fregola with Clams

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Israeli coucous are similar to fregola

  • 1 1/2 cups fregola (about 10 oz.)
  • Kosher salt
  • 1/4 cup olive oil, plus more for drizzling
  • 2 garlic cloves, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 24 littleneck clams, scrubbed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely grated lemon zest
4.6/5 (5 Votes)

Ricotta Gnocchi with Peas and Herbed-Lemon Butter

Ricotta Gnocchi with Peas and Herbed-Lemon Butter

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Bring a large amount of water to a boil and add the gnocchi

  • 1 recipe Ricotta Gnocchi or 1 pound store-bought gnocchi
  • 1/4 cup butter
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh minced chives
  • 1 tablespoon fresh minced parsley
  • 1 teaspoon fresh minced thyme
  • 1 1/2 cups shelled peas (See Note)
  • Parmesan cheese, to serve
4.5/5 (4 Votes)

Linguine With Asparagus and Pine Nuts

Linguine With Asparagus and Pine Nuts

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Cook the pasta according to the package directions; drain the pasta and return it to the pot

  • 12 ounces linguine (3/4 box)
  • 1/4 cup olive oil
  • 1/4 cup pine nuts
  • 4 cloves garlic, sliced
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • kosher salt and black pepper
  • 1 cup shaved Parmesan (about 3 ounces)
4.7/5 (6 Votes)

Cauliflower Gratin with a Citrus Twist

Cauliflower Gratin with a Citrus Twist

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Preheat oven to 350 degrees

  • TOPPING:
  • 1 large cauliflower
  • 1/2 cup Greek yogurt (i prefer FAGE nonfat)
  • 1 medium lemon, zested and juiced
  • 2 tablespoons of finely chopped fresh dill (or mixture of thyme/dill)
  • 1 medium shallot, finely chopped
  • 1/3 cup panko breadcrumbs (plain, not seasoned)
  • 1/3 cup grated parmesan cheese (or mixture parmesan/asiago)
  • salt & pepper to taste
  • 1 1/2 tablespoons good quality olive oil
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan (or mixture)
  • 1 teaspoon finely chopped dill (or mixture of dill/thyme)
4.5/5 (12 Votes)

Mexican Brown Rice

Mexican Brown Rice

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1. In a large skillet, heat the oil to medium heat

  • 3 tablespoons olive oil
  • 1 cup Iberia parboiled brown rice
  • 1/3 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 to 2 serrano or jalapeño peppers, diced
  • 1/2 poblano pepper, diced
  • 1 Roma tomato, diced
  • 1/4 cup tomato sauce
  • 2 cups chicken broth
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 queen jalapeño-stuffed olives, sliced
  • Juice of 1 lime
  • Cilantro, chopped for garnish
4.4/5 (13 Votes)

Cold and Flu Busting Coconut and Orange Smoothie

Cold and Flu Busting Coconut and Orange Smoothie

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Blend the ingredients in the following order: 1

  • TO MAKE INTO A GREEN SMOOTHIE Add:
  • FRUIT SMOOTHIE INGREDIENTS
  • 1 Cup Orange Juice
  • 1 and a half Cups Coconut Milk (or one can) (Like this)
  • 6 Clementines (3 cups)
  • 2 teaspoons of Ginger (raw root ginger, or dried) (Like this)
  • Juice of 2 Lemons
  • OPTIONAL
  • 2 Tablespoons Chia Seeds (Like this)
  • 4 Tablespoons of Raw Manuka Honey (Like this)
  • 20 drops of Echinacea (Like this)
  • 4 Tablespoons of melted Coconut Oil (Like this)
  • 1 Cup Spinach, tightly packed or 2 cups loosely packed (or any other mild greens)
  • TO MAKE INTO A FRUIT THICKIE Add:
  • 1 Cup Oats (Like this) (or one cup Quinoa (Like this) ) or 1 Avocado if you are avoiding grains
  • TO MAKE INTO A GREEN THICKIE Add:
  • 1 Cup Spinach, tightly packed or 2 cups loosely packed (or any other mild greens)
  • 1 Cup Oats (Like this) (or one cup Quinoa (Like this) ) or 1 Avocado if you are avoiding grains
4.7/5 (20 Votes)