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Recipes
Corn & Cod Chowder
By garciamoss
This milk-based chowder combines the sweet taste of corn with fresh fish for a meal that will warm you up any time ...
- 9 slices bacon, roughly chopped
- 3 medium leeks, washed and sliced thin, tough outer and top dark leaves discarded
- 4 cups low-salt chicken broth
- 1 bay leaf
- 3 medium Russet potatoes, peeled and cut into 1/4-inch cubes
- 2 cups fresh or thawed frozen sweet corn, about 3 ears
- 1 pound fresh skinless, boneless cod fillets, from the thicker part of the fish
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper or to taste
- 3 tablespoons chopped fresh parsley
Banh Mi (Vietnamese-Style Sandwich)
By garciamoss
1. Make the slaw: Bring vinegar, sugar, and ½ cup water to a boil in a 2-qt
- FOR THE SLAW:
- 1/4 cup distilled white vinegar
- 1/4 cup sugar
- 1/2 cup julienned carrots
- 1/2 cup julienned daikon radish
- Kosher salt, to taste
- FOR THE SEASONED PORK:
- 1 tsp. canola oil
- 1 tbsp. finely chopped yellow onion
- 12 oz. ground pork
- 2 tbsp. hoisin sauce
- 2 tbsp. soy sauce
- 1 tsp. toasted sesame oil
- 1/2 tsp. Asian-style hot sauce
- 1/2 tsp. Chinese five-spice powder
- 1/2 tsp. red food coloring
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 4 10″ Vietnamese baguettes or Portuguese rolls, split
- 1/2 cup mayonnaise
- 8 1/8 ″-thick slices Vietnamese-style pork roll (cha lua) or bologna
- 8 1/8 ″-thick slices Vietnamese-style salami or ham
- 1/2 cup cilantro sprigs
- 1/2 medium English cucumber, cut lengthwise into 4 thick slices
- Asian-style chile oil, to taste
Mexican Shrimp Bisque
By garciamoss
In a small saucepan, saute onion in oil until tender
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup water
- 1/2 cup heavy whipping cream
- 2 teaspoons chicken bouillon granules
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup sour cream
- Chopped fresh cilantro and sliced avocado, optional
Peruvian Purple Potato Dumplings with Ragout of Heirloom Tomatoes and Basil
By garciamoss
Heat a medium size pan over high heat
- Tomato Ragout:
- 1 teaspoon chopped garlic
- 2 tablespoons extra-virgin olive oil
- 2 cups assorted color Heirloom tomatoes
- Salt and pepper
- 1/4 cup fresh basil, torn, plus 1/4 cup
- Potato Dumplings:
- 1 pound Peruvian purple potatoes
- 2 tablespoons kosher salt
- 1 cup flour
- 3 eggs
- 1 teaspoon roasted garlic, crushed
Shrimp Empanadas with Coconut and Guava Glaze
By garciamoss
Dice or slice guava paste so that it is very thin and will dissolve faster
- 1 lb clean and drained shrimp
- 2.5 oz guava paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Cayenne pepper
- 1 tablespoon sweetened shredded coconut
- 4 oz water
- 1 package of empanada discs (10 in a package)
- 2 cups of oil (for frying, I use canola)
Chicken & Wild Rice Soup
By garciamoss
Peel and slice carrots, slice celery
- OPTIONAL SEASONINGS:
- 1-32 oz. Container Chicken Broth, low-sodium or 2-14.5 oz. cans
- 2 Boneless Skinless Chicken Breasts, or substitute 4 Boneless Thighs
- 1/2 C Wild Rice, uncooked, brown rice won’t work in crock pot, it turns gummy
- 1 C Carrots, about 2-3, chopped
- 1/2 C Celery, about 1-2 stalks, chopped
- Himalayan Salt, to taste
- Fresh Ground Black Pepper, to taste
- Low-sodium Vegetable Bouillon Cube, Rapunzel Brand, if using omit additional salt
- 1 Garlic Clove, peeled
- 1 Bay Leaf
- 1 t Fresh Sage, minced
- 1 T Flat-leaf Italian Parsley, chopped
Sausage-and-Grits Quiche
By garciamoss
Southern Living NOVEMBER 2013
- 1 (10-oz.) package frozen chopped spinach
- 1 (16-oz.) package ground pork sausage
- 2 cups reduced-sodium chicken broth
- 1 cup whipping cream
- 1/2 teaspoon table salt
- 1 cup uncooked regular grits
- 1 cup grated Asiago cheese
- 1/4 teaspoon ground black pepper
- 1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
- 3 large eggs, lightly beaten
- 1 1/2 tablespoons plain white cornmeal
Ginger Beef and Ramen Noodle Soup
By garciamoss
1. Pat steak dry with paper towels and season with salt and pepper
- 1 (1-pound) flank steak, trimmed
- Salt and pepper
- 1 teaspoon vegetable oil
- 8 cups low-sodium chicken broth
- 1 (2-inch) piece ginger, halved lengthwise and smashed
- 3 (2 1/2-inch) strips lime zest, plus 1 tablespoon juice
- 4 packages instant ramen noodles (seasoning packets discarded)
- 5 scallions, sliced thin
- 1/4 cup soy sauce
- 1/4 cup fresh cilantro leaves
Easy Strawberry Shortcake
By garciamoss
Heat oven to 400° F. Whisk together the flour, baking powder, baking soda, salt, and ¼ cup of the sugar in a ...
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt or fine sea salt
- 1/2 cup plus 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice
- 1 cup whole milk
- 2 tablespoons plus 1 1/2 cups heavy cream
- 2 quarts strawberries, hulled and quartered (about 6 cups)
- 2 teaspoons pure vanilla extract
- 1 pint strawberry ice cream
Piña Colada Green Smoothie
By garciamoss
Put all ingredients into a blender and blend away! Depending on your tastes, you can add or subtract these ingredie...
- 1-2 cups Frozen pineapple or tropical fruit depending on how icy you like it
- 1 banana
- 1/4 cup of vanilla greek yogurt
- 2 + Handfuls of spinach (sweeter) or kale (earthy)
- 1 cup or several splashes of coconut milk (the Almond Breeze coconut & almond milk is a yummy combo)
- Juice of half a lemon
- Pinch of cayenne pepper