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Recipes
Two-Pea Pesto Chicken Salad
By garciamoss
Pull all meat from the chicken and put in a large bowl
- 1 fully cooked rotisserie chicken (or a whole roast chicken)
- 1 cup Greek yogurt
- 6 ounces homemade or store-bought basil pesto
- 1 heaping cup frozen peas, thawed
- 1 1/2 cups chopped snap peas
Irish Potato Bread
By garciamoss
These squares of crispy potato flatbread are similar to potato farls, the fried potato bread that's a traditional p...
- 1 1/2 cups self-rising flour, plus more for dusting
- 2 tbsp. cold bacon fat or unsalted butter, cubed, plus more for frying
- Kosher salt, to taste
- 1 1/2 cups mashed potatoes (about 3 large potatoes, boiled and mashed)
- 1/4 cup milk
- 2 scallions, thinly sliced crosswise, for garnish (optional)
Shortcut Polenta
By garciamoss
Making soft, golden polenta with the traditional Italian method usually takes 30 minutes to an hour
- 11 oz. (2 cups) polenta (not instant or quick-cooking)
- 3 cups boiling water
- 3 cups lower-salt chicken broth or water; more as needed
- Fine sea salt
- 2 oz. (2 cups) finely grated Parmigiano-Reggiano; more for serving
- 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
- Freshly ground black pepper
White Chicken Chili
By garciamoss
Heat oil in large skillet over medium-high heat
- 1 tablespoon olive oil
- 3/4 lb boneless skinless chicken breast, cubed
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 cup dry white wine or 1 cup chicken broth
- 2 cans great northern beans, rinsed and drained
- 1 teaspoon mustard powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups baked corn tortilla chips (optional)
- 1/2 cup shredded reduced-fat sharp cheddar cheese
- sour cream (optional)
Homemade Naan Recipe with Garlic and Cilantro
By garciamoss
1. Combine the yeast, warm water and sugar together in a spouted measuring cup
- For topping:
- 1 tablespoon dry active yeast
- 1/3 cup warm water
- 1 tablespoon sugar
- 2 cups whole wheat flour
- 2 cups all-purpose flour + 2 tablespoons for rolling
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 3/4 greek yogurt
- 3 tablespoons melted butter
- 1 tablespoon garlic powder
- 4 cloves garlic (or 4 tablespoons crushed garlic)
- 2 tablespoons cilantro
Ceviche de Pescado (Fish Ceviche)
By garciamoss
1. Rinse, drain and pat fish dry
- To Garnish:
- 2 lbs fresh firm white-flesh fish (e.g., grouper, sea bass or tilapia)
- Salt to taste
- 2 medium purple onions, thinly sliced
- 1 medium rocoto ají pepper, finely diced
- 1 garlic clove, crushed and minced
- Juice of 12 fresh limes or more if necessary
- 1 teaspoon ají amarillo paste
- Chopped cilantro
- Roasted sweet potatoes
- Corn on the cob or Peruvian white corn if available
- Toasted corn, “cancha,” if available
- Lettuce leaves
Bacon and Egg Breakfast Grilled Cheese
By garciamoss
COOKING NOTES: Avoid cast iron
- 2 eggs
- 2 tablespoons milk or 2 tablespoons water
- salt and pepper
- 3 teaspoons butter, room temp., divided
- 4 slices whole wheat bread or 4 slices white bread
- 2 slices colby jack cheese
- 4 slices bacon, fully cooked
Cranberry Upside Down Cake
By garciamoss
Baking times will vary, depending on the brand of flour, size of pan, thickness of sour cream
- Topping:
- 3/4 cup firmly packed brown sugar
- 4 Tbsp (1/4 cup or 1/2 stick) unsalted butter
- 12 ounces fresh or frozen cranberries
- Cake:
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Scant pinch ground cloves
- 1 1/2 cups sugar
- 1/2 cup (1 stick) butter, room temp (plus more for buttering the pan)
- 3 large eggs
- 1 Tbsp orange zest
- 1/2 cup sour cream (or greek yogurt)
- 1/4 cup of milk
Monte Cristo Waffles with Warm Raspberry Sauce
By garciamoss
To make the raspberry sauce, combine the raspberries, sugar, and water in a small saucepan and set over medium heat
- For the warm raspberry sauce:
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar, plus more to taste
- 1/4 cup water
- For the waffles:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 2 1/4 cups whole milk
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 6 ounces deli ham, diced small (about 1 1/2 cups diced)
- 3 ounces (1 cup) shredded Gruyère cheese
- Powdered sugar, to serve
Fish Fillets in Tomatillo Adobo Sauce
By garciamoss
1. Preheat oven to 325ºF
- 4 fish fillets (choose a firm-flesh fish)
- 5 tomatillos, husks removed
- 1 small white onion, cut into quarters
- 3 garlic cloves, peeled
- 3 scallions, cut in three
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 3 jalapeño peppers, without seeds or veins, cut into halves
- 1 serrano chile, without seeds or veins, cut into halves
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lime, cut into thin slices, for garnish