Garciamoss' profile page
Recipes
Savory Muffins with Prosciutto & Chives Recipes from The Kitchn
By garciamoss
Preheat the oven to 400°F
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1/4 cup water
- 1/4 cup whole wheat flour
- 1 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 ounces prosciutto, roughly chopped
- 1/4 cup chives, finely chopped (from about 1/2 a 2/3 ounce package)
Hogao (Colombian Tomato and Green Onion Salsa)
By garciamoss
1. Heat oil in a large pan on medium heat
- 2 tablespoons olive oil
- 1 cup green onion, chopped (approx. 6-8 medium stalks)
- 2 cloves garlic, chopped
- 2 cups tomato, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chicken bouillon
- Salt and pepper to taste
Quinoa Pilaf with Seared Scallops
By garciamoss
Make whole grains the center of your dinner plate with this citrus-studded quinoa pilaf recipe topped with sweet se...
- 2 tablespoons extra-virgin olive oil, divided
- 3 scallions, sliced, greens and whites separated
- 1 cup quinoa
- 1 cup water
- 2 medium blood oranges or navel oranges
- 1/4 cup toasted sliced almonds (see Tip), divided
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon ground coriander, divided
- 1/4 teaspoon salt
- 1 pound dry sea scallops
Wayne Thiebaud's Spaghetti with Mizithra Cheese
By garciamoss
Artist Wayne Thiebaud's recipe from the California Artists Cookbook (Abbeville Press, 1982) combines smoky bacon an...
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. spaghetti
- 4 oz. bacon, cut into 1″ pieces
- 4 oz. prosciutto, cut into 1/2″ pieces
- 1 medium red onion, thinly sliced
- 1/2 cup chicken stock
- 4 tbsp. unsalted butter
- 2 cups grated mizithra cheese or parmesan
- 1/4 cup finely chopped parsley
- 4 egg yolks, lightly beaten
Penne with Smoked Ham, Peas, & Mint
By garciamoss
Fresh mint, a classic pairing with peas, brightens this creamy pasta dish that is a complete dinner
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, thinly sliced lengthwise
- 1/4 pound sliced smoked ham, cut crosswise into 1-inch strips
- 1/2 cup heavy cream
- 1/8 tsp. freshly grated nutmeg
- 1 1/2 cups fresh green peas, or thawed frozen peas
- 1/2 pound dried mini penne
- 2 1/2 ounce feta, crumbled, about 1/2 cup
- 1/3 cup chopped fresh mint
Shredded Chicken and Mayocoba Bean Enchiladas
By garciamoss
For the Beans: The first thing to do, is wash the beans to remove any twigs or debris
- For the Beans:
- 1 package (16 oz.) dry Mayocoba beans (also known as Peruvian beans or Canary beans)
- 8 cups water
- 1 garlic clove, grated
- 2 tsp. salt
- For the Chicken:
- 5 boneless, skinless chicken breasts
- 2 medium onions, preferably white or yellow
- 1 green bell pepper
- 2 tbsp. minced green chili of your choice (like jalapeno or pasilla)
- 6 garlic cloves
- 1/2 tsp. cumin
- 2 tbsp. olive oil
- 1/2 cup light sour cream
- 1/2 cup shredded Monterrey Jack cheese
- Salt and pepper to taste
- For the enchilada sauce:
- 2 tbsp. butter
- 2 tbsp. flour
- 3 cups chicken stock
- 1 cup light sour cream
- 1/2 cup shredded monterrey jack cheese
- For the assembly:
- 8 flour tortillas
- cooking spray or melted butter
- 1 cup shredded Monterrey jack cheese
- 1/2 cup fresh cilantro to garnish.
Chile Infused Corn Tortillas (Tortillas Rojas)
By garciamoss
1. Add the dried chiles to a sauce pan
- For the Chile Puree:
- 10 to 12 New Mexico or California chile peppers, stem and seeds removed
- Water to cover
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- For the Tortillas:
- 2 1/3 cups masa harina (instant corn masa mix)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups warm water
- 1/2 cup chile puree (I like the New Mexico and California chiles for their bright red color)
- 2 tablespoons olive oil
Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
By garciamoss
Season the tenderloin all over with salt
- For the Beef Tenderloin:
- 1 center-cut beef tenderloin, 3 pounds
- Salt
- 1 ounce dried porcini mushrooms
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 teaspoon black peppercorns
- Olive oil
- For the Port Wine Sauce:
- 1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved
- 3 tablespoons unsalted butter, divided
- 1 medium shallot, finely chopped
- 1 cup port wine
- 1 cup heavy bodied red wine
- 2 rosemary sprigs
- 1/2 teaspoon salt, or to taste
Emerald Smoothie
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- 4 ounces (113 g) low fat vanilla yogurt or vanilla soy milk
- 2 cups (310 g) fresh, ripe pineapple, with core (or a 2-inch thick slice)
- 1 celery stalk (7-inch stalk, 37 g, 1.3 oz), halved or about 1/3 cup chopped
- 2 cups (60 g) spinach leaves, gently packed
- 2 cups (480 ml) ice cubes
- Sweetener to taste if pineapple is a bit tart
Chili Beef Stir-Fry with Scallions and Snow Peas
By garciamoss
Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set ...
- 2 tablespoons chili-garlic sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin or sherry
- 1 teaspoon honey
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 1 pound flank steak, trimmed and frozen briefly
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 6 scallions, ends trimmed and thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 12 ounces snow peas