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Recipes
Rosemary and lavender baked doughnuts with white chocolate glaze
By garciamoss
Preheat the oven to 180C/375F
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 baking powder
- 1/2 teaspoon ground lavender
- 1 teaspoon chopped rosemary
- 2 tablespoons brown sugar
- pinch of salt
- 1 egg
- 1/4 cup milk
- 4 tablespoons melted butter, plus extra for greasing tins
- 4 tablespoons Greek yogurt
- White chocolate glaze
- 100 g/ 7 oz white chocolate
- 1 tablespoon butter
Almond and Olive Oil Cake
By garciamoss
Dense and moist, it’s the olive oil that subtly lends its flavor and an air of elegance to this French-inspired c...
- 1 cup plain flour
- 1/2 cup chopped raw almonds
- 4 eggs, separated
- 3/4 cup sugar, separated
- Grated zest of 1 lemon
- 1/2 cup extra virgin olive oil
- 1-2 tablespoons white wine, e.g. Riesling
Wheatgrass Smoothie
By garciamoss
Stimulating !!!
- 2 oranges
- 1 banana
- 1 lime
- 2-3 inch round of wheatgrass
- 12 crushed ice cubes
Shrimp in Coconut and Cilantro Sauce
By garciamoss
1. Clean and season the shrimp, then set aside
- Ingredients:
- 2 lbs. cleaned and deveined shrimp
- Seasoning:
- 2 teaspoons salt
- 2 teaspoons mashed garlic
- 2 tablespoons olive oil
- Sauce:
- 1/4 cup butter
- 1/2 cup purple onion, chopped
- 2 tablespoons wheat flour
- 1 can cream of coconut
- 1 cup heavy cream
- 1/2 tablespoon lobster base
- 1/2 tablespoon grated ginger
- 1 bunch cilantro, finely chopped
- Salt to taste
Moroccan Braised Lamb Shanks
By garciamoss
Preheat oven to 325 degrees
- 3 tablespoons olive oil
- 1 onion, sliced crosswise
- 1 red chile, preferably Holland hot or red Thai chile, chopped
- 2 cloves garlic, very finely chopped
- 1 piece ginger (3 inches), peeled and very finely chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon oregano
- 2 cinnamon sticks
- 3 star anise
- 2 pinches saffron
- Coarse salt and freshly ground black pepper
- 3 cups Brown Chicken Stock, homemade or store-bought
- 2 cans (16 ounces each) whole peeled tomatoes
- 8 dried apricots, sliced
- 20 green and black olives, such as Moroccan or Alphonso and Cerignola
- 4 lamb shanks
- Mint Yogurt
Rosemary & Lavender Hair Rinse
By garciamoss
If you're a poo-less fan, you can use this rinse as your only hair product
- 4 cups water (filtered if possible)
- 8 drops Rosemary essential oil
- 8 drops Lavender essential oil
- 1 tsp. Borax
- 3 T. Apple Cider Vinegar (I use Bragg's)
Beer Cheese Tomato Soup
By garciamoss
In a small food processor, add the cheese, 1/8 cup onion, 1 clove garlic, Worcestershire sauce and hot sauce
- Basic Beer Cheese:
- 4 oz block of sharp cheddar cheese, shredded
- 1/8 cup chopped onion
- 1 clove garlic, peeled
- 1 tsp Worcestershire sauce
- 1 tbsp hot sauce (I used Sriracha)
- 1/4 cup beer
- Tomato Soup:
- 1 tbsp olive oil
- 1/4 cup chopped onion
- 3 cloves garlic, peeled and minced
- 4 lbs tomatoes, cored and chopped
- 2 tbsp dried basil
- 1 tsp sugar
- 1/4 tsp crushed red pepper
- 1 tsp salt
- 1/4 tsp black pepper
Crunchy Chile Limon Chicken Flautas
By garciamoss
1. In a small bowl, mix all the dry spices
- For the Chicken:
- 2 large boneless chicken breasts
- 2 tablespoon chili powder (mild)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder or Cayenne pepper
- Juice of 1 small lime
- 1/4 cup canola oil
- For the Flautas:
- 8 small flour tortillas (about 5 inches)
- 2 cups guacamole
- 1 cup salsa
- 1 cup shredded jack cheese
- 1/2 cup Mexican crema
- Pam-brand spray oil
Spinach-Artichoke Stuffed Chicken
By garciamoss
Place a large saute pan over medium heat with butter
- 1 tablespoon unsalted butter
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- One 14-ounce can artichoke hearts, drained and chopped
- 2 cups baby spinach
- 1 tablespoon fresh thyme, chopped
- 1/4 cup parsley leaves, chopped
- 1/2 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese
- Salt and ground black pepper
- Four 6-ounce boneless, skinless chicken breasts
- 1 tablespoon olive oil
Sweet Potato Skillet Breakfast Hash – for 2
By garciamoss
Chop up the brussel sprouts, asparagus, onion and sweet potato
- 1 Sweet Potato
- 4-5 Slices of Bacon
- 4 -5 Asparagus
- 1 Small Onion
- 2 Garlic Cloves, Minced
- 5-6 Brussel Sprouts
- 1/2 Teaspoon of Smoked Paprika
- Salt and Pepper
- 1/4 Teaspoon of Cumin
- 1 Egg