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Recipes
Avocado Shrimp Bisque
By garciamoss
1. Transfer the cleaned shrimp to a bowl
- For Shrimp:
- 1 pound large shrimp, cleaned and peeled
- reserve shrimp shells
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
- 1/3 teaspoon smoked paprika
- 1 to 2 tablespoons Tabasco hot sauce
- 2 tablespoons olive oil, plus more for cooking
- For Soup/Bisque:
- 3 cups chicken broth
- 2 bay leaves
- 1/3 teaspoon Cayenne pepper
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1/3 cup sweet onion, diced
- 2 cloves garlic, minced
- 1 serrano or jalapeño pepper, seeded and minced
- 2 large avocado
- 2 cups half and half milk
- 1/3 cup cilantro
- 1 teaspoon chicken bouillon granules or soup base
- 2 tablespoons flour
- For Garnish:
- Diced avocado
- Lemon wedges
- Chopped cilantro
- Sliced green onions
- Hot sauce
Seared Chicken with Lemon-Herb Cream Sauce
By garciamoss
In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauc...
- 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
- 2 8-ounce boneless skinless chicken breasts
- 3/4 cup nonfat plain yogurt
- 2 tablespoons minced preserved lemon (see Tip) or 2 teaspoons lemon zest
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Apple Butter Pinwheel Cookies
By garciamoss
The perfect pinwheel cookie for apple lovers
- 1/2 cups unsalted butter, softened
- 3/4 cups granulated sugar
- 1 egg
- 1/4 teaspoon salt
- 1/4 teapoon baking powder
- 1/2 teaspoon cinnamon
- 1 1/2 cups all purpose flour
- 2/3 cup cinnamon apple butter
Curried Carrot Soup with Cilantro
By garciamoss
Cooler weather calls for warming meals
- 2 Tbs. vegetable oil
- 1-1/2 lb. carrots, cut into 1-inch chunks (about 4 cups)
- 1 large yellow onion, cut into 1-inch chunks
- 3 large cloves garlic, thinly sliced
- 1 tsp. curry powder
- 3 cups lower-salt chicken broth
- Kosher salt
- 1-1/2 cups carrot juice; more as needed
- 1/4 cup packed fresh cilantro leaves
- Freshly ground black pepper
- Chopped peanuts, for garnish (optional)
Old-Fashioned Lime Pickles Recipe
By garciamoss
This combination of techniques makes the ultimate supercrisp, sweet-and-sour pickle
- 6 About 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably fresh-picked and thin-skinned), scrubbed and rinsed
- 1 cup food-grade pickling lime (calcium hydroxide)
- 1/2 cup salt
- 1 gallon cold water
- 3 pounds white or yellow onions, diced
- 2 quarts white wine vinegar or cider vinegar (minimum 5 percent acidity; cider vinegar darkens pickles)
- 6 cups granulated sugar or 5 1/4 cups honey (honey adds its own flavor and darkens brine)
- 2 1/2 teaspoons unrefined sea salt or pickling salt
- 2 teaspoons mixed pickling spice
Kale & Potato Hash
By garciamoss
Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch
- 8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
- 2 tablespoons horseradish
- 1 medium shallot, minced
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 cups cooked shredded potatoes, (see Ingredient note)
- 3 tablespoons extra-virgin olive oil
Chocolate-Stout Brownies
By garciamoss
A rich dose of stout adds big flavor to these fudgy, chocolate-glazed brownies
- 1 cup stout (such as Guinness)
- 16 ounces semisweet or bittersweet chocolate, chopped, divided
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, divided
Potato Breakfast Gratin with Red Peppers & Parmesan
By garciamoss
Preheat the oven to 350°F and lightly grease a 9x13-inch, 3-quart baking dish with baking spray or olive oil
- 2 pounds small red potatoes, sliced 1/8- to 1/4-inch thick on a mandoline
- 1 large red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 1/4 cup grated Parmesan cheese, divided
- 10 large eggs
- 1 cup whole milk
- 1/2 cup yogurt
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- Fresh parsley or basil, to garnish
Recipe MonsterCreamy Pumpkin Seed Alfredo With Kale and Sweet Peas [Vegan]Renee Press October 23, 2014 26 Comment
By garciamoss
Bring water to boil for pasta and cook as you normally would
- 1/4 cup raw, hulled pumpkin seeds
- 3/4 tsp salt (or to taste)
- 2-3 cloves garlic, peeled
- 1 shallot, peeled and quartered (can also use onion about 1/4 cup)
- 3/4 cup non dairy milk
- 1 tsp fresh lemon juice
- 2 Tbsp nutritional yeast
- pinch nutmeg
- black pepper to taste
- 1/2 bunch of kale (3-4 leaves, stems removes, chopped)
- 1 cup frozen sweet peas
- 1/2 lb pasta of choice
Double Chocolate Empanadas
By garciamoss
If you do not have a tortilla press yet, I highly suggest you add one to your very important kitchen tools! It's th...
- For the shells:
- 2 3/4 to 3 cups flour, plus more for dusting
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 cup shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup cinnamon/anise tea
- 1 egg white mixed with 1 tablespoon of water for brushing
- For Filling:
- 2 cups diced bananas
- 3/4 cup peanut butter
- 3/4 cup dulce de leche
- 1 cup milk chocolate chips
- Garnish:
- Fresh berries of your choice (optional)
- Whipped cream or ice cream (optional)