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Recipes
Chickpea Salad Sandwiches
By garciamoss
1) Drain chickpeas and mash them well using a potato masher or a large fork
- 2 cans chickpeas, drained
- 2 stalks celery, diced
- 3 medium carrots, peeled and diced
- 3 scallions, diced
- 1/3 cup hummus
- 1 lemon, juice only
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Dash of paprika
- Salt and pepper
Fattoush
By garciamoss
Preheat the oven to 170°C (325°F/Gas 3)
- Dressing:
- 2 slices mountain or pita bread
- 2 teaspoons olive oil
- 1/4 iceberg (crisphead) lettuce, shredded
- 500 g (1 lb 2 oz) cherry or grape tomatoes, halved
- 3 radishes, very finely sliced
- 5 French shallots, finely sliced
- 2 Lebanese (short) cucumbers, halved lengthways and finely sliced
- 1 large handful flat-leaf (Italian) parsley leaves, roughly chopped
- 1 handful mint leaves, roughly chopped
- 2 teaspoons sumac
- Sea salt and freshly ground black pepper
- Extra 1/2 teaspoon sumac, for serving
- 125 ml (1/2 cup) olive oil
- 80 ml (1/3 cup) lemon juice
- 1 tablespoon pomegranate molasses
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
Beer-Battered Catfish Tostadas with a Mango-Cabbage Slaw
By garciamoss
Beer-Battered Catfish Tostadas with a Mango-Cabbage Slaw are the perfect hand-held main course or snack that go wit...
- FISH:
- 1.5-pounds catfish, sliced into 1-inch pieces, about 24 pieces
- salt and black pepper, to taste
- 1 cup flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 teaspoon cayenne pepper or chipotle powder
- 1 (12-ounce) lager-style beer
- MANGO-CABBAGE SLAW:
- 4 cups shredded red cabbage
- 1 large mango, sliced into thin strips
- 1/2 red onion, sliced thin
- 2 red Fresno or jalapeño peppers, deseeded and sliced
- 1/3 cup cilantro, plus more for garnish
- 4 tablespoons lime juice
- 4 tablespoons olive oil
- salt and black pepper to taste
- TOSTADAS:
- 8 corn tostadas, homemade or store-bought
- lemon or lime wedges to garnish
- hot sauce to drizzle
- Mexican crema or sour cream to garnish
Easy Ayurveda Soup
By garciamoss
Benefits: It balances Vata and kapha It cleanses the system It digests the ama (undigested food) It has anti-oxidan
- Ginger - 25 gm
- Garlic - 50 gm
- Onion - 50 gm
- Ghee - 1/4 teaspoon
- Corn flour - 1/2 teaspoon
- Pepper powder - 1 pinch
- Cumin powder - 1 pinch
- Coriander powder - 1 pinch
- Broccoli leaves- for garnishing
Caramelized Onion Frittata with Artichoke Hearts, Zucchini and Goat Cheese
By garciamoss
1. Break the eggs into a large bowl, cover, and let them rest at room temperature while you prepare the other ingre...
- 8 large eggs
- 3 tablespoons olive oil
- 2 cups minced onion (1 large)
- Pinch each of dried thyme and rubbed dried sage
- 2 small zucchini (1/2 pound total), cut into 1/8-inch-thick coins
- 8 ounces (1 1/2 cups) canned quartered artichoke hearts, rinsed, drained, and thoroughly dried
- 1 teaspoon salt
- 1 tablespoon white wine vinegar
- Black pepper
- 5 ounces soft, fresh goat cheese
- Nonstick cooking spray
- 1/4 cup grated or shredded Parmesan
Sweet Braided Czech Bread with Almonds & Raisins
By garciamoss
Mix the yeast, 1 tablespoon sugar, and cream together in the bowl of a stand mixer (or a large mixing bowl)
- 4 1/2 teaspoons (2 envelopes) active dry yeast
- 1 cup sugar, divided
- 1/2 cup heavy cream
- 8 cups all-purpose flour
- 1 cup (1/2 pound) unsalted butter, softened at room temperature for 2 hours
- 1 lemon, zested
- 1 tablespoon salt
- 1 teaspoon nutmeg
- 2 large eggs
- 2 large egg yolks, plus extra for garnish
- 2 cups whole or 2% milk, warmed
- 1 cup chopped blanched almonds, plus extra to garnish
- 1 cup golden raisins, plumped in warm water and drained well
Migas Con Huevo Omelette For Two
By garciamoss
Hispanic Kitchen
- For the Salsa Verde:
- 3 tablespoons oil
- 4 corn tortillas, quartered
- 1/3 cup white onion, diced
- 1 serrano pepper, minced
- 3 large eggs
- 3 tablespoons milk
- Salt and pepper to taste
- 1 cup salsa verde (see below)
- Cilantro for garnish
- Queso fresco, crumbled (optional)
- 4 to 5 tomatillos, quartered (remove husks and rinse)
- 1 jalapeño or serrano, stem removed
- 1 quarter of white onion
- 2 tablespoons chopped cilantro
- Salt to taste
Potato and Bacon Hash with Fried Eggs
By garciamoss
In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp
- 4 slices thick-cut bacon, cut in 1-inch pieces
- 4 baking potatoes, peeled, finely chopped
- 1 cup chopped onions (2 medium)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon olive oil
- 4 eggs
Celery and Fennel Salad
By garciamoss
This light, fresh salad is made even crunchier with a sprinkling of pine nuts
- 1/4 cup pine nuts
- 1 large fennel bulb, very thinly sliced
- 6 celery stalks, very thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves with tender stems
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 2 ounces Parmesan, shaved
Baked Avocado Fritters
By garciamoss
Combine rice flour, salt, and pepper in a shallow bowl
- 1/2 cup (65g) rice flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 large egg, beaten
- 1 cup (30g) rice puffs or gluten-free rice Krispies
- 2 avocados, ripe but firm