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Recipes
Chunky Tomato Salsa
By garciamoss
In a medium bowl, gently toss all ingredients to combine
- 1 1/2 1 1/2 3 cup(s) (about 3 large plum tomatoes) Seeded, Finely Chopped Red And Yellow Tomatoes
- 3/4 3/4 3/4 cup(s) Cubed Queso Fresco
- 3 3 3 tablespoon(s) Finely Chopped Red Onion
- 2 2 2 tablespoon(s) Capers, drained and coarsely chopped
- 1 1 1 tablespoon(s) Extra-Virgin Olive Oil
- 1 1 1 teaspoon(s) Fresh Thyme
- to to taste
- to Ground Pepper, to taste
Portabella Mushroom Pasta Toss
By garciamoss
Place 5 quarts of water in a large pot
- 1 red onion
- 2 garlic cloves, smashed or chopped
- 2 tablespoons olive oil
- 5 portabella mushroom caps, scrubbed and sliced into strips or diced
- fresh basil, snipped, to taste
- 1 (26 ounce) jar marinara sauce (make sure it's cheeseless) or 1 (26 ounce) jar pasta sauce (make sure it's cheeseless)
- 16 ounces whole wheat pasta, any shape
Extra Special Mango Float
By garciamoss
In a mixer beat the cream on high speed until the volume increases and the mixture thickens about 3 minutes
- 2 Half Pints (236 ml each), whipping or heavy cream, chilled
- 1/2 - 2/3 cup sweetened condensed milk, or to taste
- 3/4 - 1 cup Mango puree
- 1/2 - 1 teaspoon, Vanilla Extract
- A little Honey, to taste (optional)
- 3-4 Mangoes, thinly sliced (use soft or tender Mangoes for easier slicing)
- 1 pack Graham Crackers
- 6 Tablespoons Sliced Almonds (divided into three)
- A few Maraschino Cherries, for garnish
Turrón de Navidad
By garciamoss
Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white
- 1 3/4 cup roasted almond slivers (preferably soaked and dehydrated)
- 1 1/2 cups raw honey
- 3 egg whites
Macaroni and Cheese, Indian-Style
By garciamoss
Preheat the oven to 350 degrees F
- 3 tablespoons butter
- Salt
- 4 cups dried macaroni (14 ounces/375g)
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- 1 onion, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon red chili powder
- 2 ripe tomatoes, diced
- 1/4 cup all-purpose flour
- A pinch of pepper
- 3 cups milk
- 4 cups grated white Cheddar (14 ounces/375 g)
- 1/4 cup breadcrumbs (1 ounce/30 g)
Caramel-Cinnamon Apple Waffles
By garciamoss
When it’s prime apple season this is the perfect recipe to utilize all those Granny Smiths
- Apples:
- 3 apples, peeled and cubed; 2 tart, 1 sweet
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 large eggs
- 1 1/2 cups almond milk (or regular)
- 1/3 cup vegetable oil
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Non-stick cooking spray
- 1/4 cup almonds, garnish
- Whipped cream, garnish
6 Unexpected Pantry Staples We Can't Stop Using
By garciamoss
1. Lumaconi Pasta “snails” that trap sauces in their hollows (try broccoli with garlic and oil)
- Pantry staples
Spiced Apple Cider
By garciamoss
Combine cider, allspice, nutmeg, cloves, and cinnamon sticks in a large pot
- 1 gallon apple cider, preferably fresh (the darker the better)
- 1 tablespoon whole allspice
- 1 teaspoon freshly grated nutmeg
- 4 cloves whole cloves
- 3 cinnamon sticks
- 1 vanilla bean, split lengthwise
- Brandy, Calvados (apple brandy), or bourbon (optional)
Malted Chocolate Chip Cookies
By garciamoss
1. Preheat oven to 350°F
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup dark brown sugar, Loosely Packed
- 1/3 cup malted barley syrup
- 1/4 cup margarine, Melted
- 1 teaspoon vanilla extract
Corn Chowder With Shrimp
By garciamoss
Let frozen corn stand at room temperature to thaw slightly
- 1 (10 ounce) box frozen corn in butter sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 medium bell pepper, chopped (1 cup)
- 1 stalk celery, chopped (1/3 cup)
- 2 garlic cloves, finely chopped
- 1 cup reduced-sodium chicken broth
- 1 large potato, peeled, cut into 1/2-inch cubes
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground red pepper (cayenne)
- 2 tablespoons all-purpose flour
- 2 cups nonfat milk (skim)
- 12 ounces shrimp, cooked peeled and deveined tails removed