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Recipes
Wilted Arugula Salad with Crisp Potatoes, Feta & Warm Black Olive Vinaigrette
By garciamoss
What's easier than a big, colorful salad for dinner? The potatoes go a long way toward making this dish feel like...
- 1/2 lb. baby arugula, washed and spun dry (12 loosely packed cups)
- 3 Tbs. red-wine vinegar
- 1/3 cup pitted Kalamata olives (about 15), finely chopped
- 1 tsp. Dijon mustard
- 2 tsp. chopped fresh thyme
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 large russet potato (about 3/4 lb.), peeled and cut in 1/2-inch dice
- Kosher salt and freshly ground black pepper
- 3/4 cup finely diced red onion (1 very small)
- 1/4 lb. feta, crumbled (scant 1 cup)
- 1/2 lb. small ripe cherry (or grape) tomatoes, halved (1 heaping cup)
Queso Fresco Cheesesticks
By garciamoss
1. In the first bowl, add the flour; in the second bowl add the eggs; in the third bowl, combine the bread crumbs, ...
- 12 ounces queso fresco, sliced into 6 large or 12 smaller sticks
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1/2 teaspoon garlic powder
- pinch of salt
- pinch of pepper
- 1/3 cup olive oil
Matzo Granola with Apricots and Pistachios Recipe
By garciamoss
Crumbled sheets of matzo replace standard oats in this Passover-friendly version of granola
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1/3 cup honey
- 3 tablespoons maple syrup
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon kosher salt
- 5 (6-1/2-by-6-inch) sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
- 1 cup shelled, raw pistachios, coarsely chopped
- 1/3 cup small-dice dried apricots
- 1/3 cup golden raisins, also known as sultanas
Carrot Cake Smoothie
By garciamoss
Carrot Cake Smoothie is the healthy way to get your carrot cake fix without feeling guilty about it
- 1 cup vanilla almond milk
- 1 banana
- 1 carrot, chopped
- 1/2 tablespoon ground flaxseed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 tablespoon shredded coconut
- 4 ice cubes
- chopped walnuts, optional, to taste
Brûlée Lemon Tart
By garciamoss
1. Butter and Flour the bottom and sides of your tart tin, shaking off any excess flour, and set aside
- For the Crust:
- 1/2 cup Slivered Almonds
- 1 cup All-Purpose Flour; plus more to dust the tart pan
- 1/2 teaspoon Salt
- 1/2 cup Powdered Sugar
- 6 tablespoons Unsalted Butter; chilled and cut into cubes - plus more to grease tart pan
- 1 large Egg; beaten with 1 tablespoon ice water
- For the Lemon Curd:
- 5 large Eggs; room temperature
- 3/4 cup Granulated Sugar
- 1 tablespoon Lemon Zest
- 1/2 cup Lemon Juice
- 1 1/4 cup Heavy Cream
- 1/4 teaspoon Vanilla Extract
- Fine Sugar to garnish
Scallops in Vodka Sofrito
By garciamoss
1. In the blender, add 1/2 cup onions, green bell pepper, yellow bell pepper, tomatoes, 1 Fresno pepper, jalapeño,...
- 1 cup sweet onions, diced
- 1 green bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 2 cups tomatoes, diced
- 2 Fresno peppers, sliced
- 1 jalapeño pepper, sliced
- 4 cloves garlic, minced
- 1/2 cup cilantro, chopped, plus more for garnish
- 1 1/2 teaspoons oregano
- Juice of 1 lemon, plus more for garnish
- 1/3 teaspoon pepper
- Salt to taste
- 2 tablespoons olive oil
- 1 pound bay scallops
- 1/8 to 1/4 cup vodka, to taste (I used Chopin Vodka)
- 2 tablespoons butter
- 4 cups roasted spaghetti squash or your favorite cooked pasta
Grilled Tomato Polenta Recipe
By garciamoss
Take a timeout from meat and instead prepare this vegetarian recipe for the family on a weeknight
- 4 cups water
- 1 cup Bob’s Red Mill Corn Grits (Polenta)
- 1 tablespoon freshly chopped basil, plus extra for garnish
- 2 ounces sun-dried tomatoes in oil, drained and chopped
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 4 ounces gorgonzola, crumbled (for garnish)
Pork Carnitas Tacos
By garciamoss
1. Add the pork to a large pot, fill with enough water to cover pork generously, add salt and cook for a good 2 to ...
- For the Salsa:
- 4 pounds pork butt, sliced into 2-inch chunks
- 1 tablespoon salt
- Water
- 2 pounds manteca (lard)
- 4 cloves garlic
- Fresh lime juice
- 5 tomatillos, roughly chopped
- 1 to 2 serrano peppers, chopped
- Handful cilantro
- 1 clove garlic, sliced, optional
- Juice of 1 lime
- 1/4 cup water
- Pinch of cumin
- Pinch of pepper
- Salt to taste
- For the Tortillas:
- 2 cups masa harina (precooked cornmeal)
- 1 teaspoon salt
- 2 tablespoons chile ancho powder
- 1 1/2 to 2 cups warm water
- 2 to 3 tablespoons canola oil or manteca (lard)
Mucho Margarita Cupcakes
By garciamoss
1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners
- Cupcakes:
- 1/4 cup lime juice, freshly squeezed
- 1 1/2 teaspoons lime zest, freshly grated
- 1 cup soymilk
- 1/4 cup canola oil
- 2 tablespoons tequila
- 1/2 teaspoon vanilla
- 3/4 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Icing:
- 1/4 cup margarine
- 1 tablespoon soymilk
- 3 tablespoons lime juice
- 1 tablespoon tequila
- tiny drop green food coloring
- 2 -2 1/2 cups confectioners' sugar
- 1 pinch kosher salt or 1 pinch coarse salt
- 1/2 cup large crystal decorator sugar (to decorate edge of cupcakes)
Marshmallow Pudding (Malva Pudding)
By garciamoss
Preheat the oven to 350 F
- 1 1/2 cups flour
- 1 teaspoon Baking Soda
- A pinch of Salt
- 2 eggs, room temperature
- 1 cup super-fine sugar (baking sugar)
- 1 heaping Tablespoon Apricot Jam
- 2 Tablespoons unsalted Butter
- 1 teaspoon White Vinegar
- 1/2 cup milk
- For the sauce
- 1 cup double (heavy) Cream
- 6 Tablespoons Butter
- 1/2 cup sugar
- 1/2 cup orange juice
- Handy tool: A baking dish that goes straight from oven to table.