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Recipes
Citrusy Shrimp with Asparagus
By garciamoss
1. Bring 2 cups water to a boil in medium saucepan
- 2 cups water
- 1 cup dried couscous
- 1/2 teaspoon sea salt, divided
- 1/2 teaspoon black pepper, divided
- 4 tablespoons fresh lemon juice, divided
- 3/4 pound raw large shrimp (about 18), peeled and deveined
- 1 tablespoon fresh lime juice
- 3 1/2 teaspoons extra-virgin olive oil, divided
- 2 minced garlic cloves
- Olive oil cooking spray
- 3/4 pound asparagus spears, trimmed
- 1 teaspoon honey
- 1/4 cup chopped chives
Holishkes (Stuffed Cabbage Rolls)
By garciamoss
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender
- Kosher salt, to taste
- 1 large head cabbage, cored
- 2 tbsp. canola oil
- 2 medium yellow onions, thinly sliced, plus 1/2 cup finely grated
- 2 ribs celery, finely chopped
- Ground black pepper, to taste
- 1/4 cup tomato paste
- 1/3 cup raisins
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 1 32-oz. can whole peeled tomatoes with juice, pureed
- 1 lb. ground chuck
- 1/4 cup uncooked long-grain white rice, soaked in hot water for 10 minutes, drained
- 3 tbsp. beef stock
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 1 egg, lightly beaten
Frituritas de Maíz (Corn Fritters)
By garciamoss
Directions for Corn Fritters: In a pot, mix the milk, butter, sugar and salt and bring to a boil
- Basil Parmesan Sauce:
- 1 lb corn meal, extra fine
- 1/2 teaspoon baking powder
- 2 cups milk
- 1/4 cup butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup fresh corn
- 3 eggs
- Basil Parmesan sauce on the side (the recipe follows below)
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1 teaspoon mashed garlic
- 1/4 cup heavy cream
- 2 tablespoons grated parmesan cheese
- 1/4 cup fresh basil, finely chopped
- Salt and pepper to taste
Pecan-Berry Coffee Cake
By garciamoss
This scrumptious coffee cake recipe has a crumbly pecan topping and is speckled with blueberries or raspberries
- Cake:
- 1 cup all-purpose flour or white whole-wheat flour, plus 1 1/2 teaspoons, divided
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter, softened
- 3 tablespoons canola oil
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup low-fat milk
- 3 tablespoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups blueberries or raspberries, fresh or frozen (not thawed)
- 3/4 cup finely chopped peeled apple
- Topping:
- 2 tablespoons cold butter
- 1/4 cup sugar
- 1 cup chopped pecans
Peanut Butter-Banana Icebox Pie
By garciamoss
1. Preheat oven to 350°
- 2 cups cinnamon graham cracker crumbs (about 15 sheets)
- 1/2 cup finely chopped honey-roasted peanuts
- 1/2 cup butter, melted
- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 2 cups whipping cream, divided
- 1 (8-oz.) package cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large bananas, sliced
- Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts
Crunchy Black Bean Tacos
By garciamoss
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika
- Toppings:
- 2 cups cooked black beans
- 1/2 cup minced red onion
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of salt
- 4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
- 2 tablespoons vegetable or canola oil
- 8 corn tortillas
- Avocado
- Hot sauce
- Salsa
- Sour cream
Homemade English Toffee
By garciamoss
Start by preheating the oven to 200oC
- 1 cup whole raw almonds
- 170 grams (3/4 cup) butter
- 1 cup white sugar
- 1/2 teaspoon salt (I prefer to use Himalayan pink salt rather than table salt)
- 1/2 teaspoon vanilla
- 200 grams milk cooking chocolate
- 1/4 cup crushed pecans
Sour Cream Coffee Cake
By garciamoss
Preheat the oven to 350 degrees F
- For the streusel:
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional
- For the glaze:
- 1/2 cup confectioners' sugar
- 2 tablespoons real maple syrup
Tuscan Baked Zucchini
By garciamoss
1. Preheat oven to 350°F
- 4 medium zucchini
- 1 jar water-packed artichokes (6 oz), drained
- 1 cup cooked whole-wheat orzo or couscous
- 1 tbsp olive oil, divided
- 2 cloves garlic, chopped
- 3 tbsp seasoned bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 2 tbsp pine nuts, toasted
- 1/3 cup marinara sauce
- 1/2 cup shredded part-skim mozzarella cheese
Slow-Cooker Red Curry Pulled-Pork Sandwiches
By garciamoss
Thai flavors—curry paste, fish sauce, lime and coconut milk—and a cabbage and cilantro slaw update this healthy...
- Slow-Cooker Red Curry Pulled-Pork Sandwiches
- 1/4 cup packed light brown sugar
- 1/4 cup lime juice
- 1/4 cup Thai red curry paste, divided
- 1 1/2 tablespoons fish sauce
- 3-3 1/2 pounds boneless pork shoulder or Boston butt, trimmed
- 2 20-inch whole-grain baguettes or 10 whole-wheat buns
- 1/4 cup “lite” coconut milk
- Zest of 1 lime
- Slaw
- 2 cups thinly sliced napa cabbage
- 1 cup shredded carrot
- 1/4 cup chopped fresh cilantro
- 2 tablespoons plus 2 teaspoons lime juice
- 4 teaspoons canola oil
- Pinch of salt