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Recipes
Curry Scallops & Cilantro Rice
By garciamoss
Pat scallops dry and sprinkle both sides with curry powder, 1/4 teaspoon salt and pepper
- 1 pound dry sea scallops
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon butter
- 3 cups cooked instant or quick-cooking brown rice
- 1/2 cup chopped fresh cilantro
- 3-4 scallions, thinly sliced
- Juice of 1 lemon
Lisa's Granola
By garciamoss
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other nuts and seeds ...
- 6 cups old-fashioned rolled oats
- 1 cup chopped almonds
- 1 cup chopped walnuts
- 1 cup raw, unsalted pepitas (see Tip)
- 1/2 cup maple syrup
- 6 tablespoons canola oil
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Gingerbread Snacking Cake
By garciamoss
Heat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper
- 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
- 1 cup water
- 1 1/2 teaspoons baking soda
- 2/3 cup packed dark-brown sugar
- 1 cup unsulfured molasses
- 1 tablespoon freshly grated ginger (optional)
- 2 large eggs, room temperature, lightly beaten
- 2 1/2 cups all-purpose flour, plus more for pan
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Confectioners’ sugar, for dusting finished cake
- Lightly sweetened whipped cream, essential for serving
Lean Green Power Salad
By garciamoss
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, Meyer lemon zest and juice, and agave in...
- For the Meyer lemon vinaigrette:
- 4 cups chopped kale
- 1 avocado, diced
- 1/2 cup cooked quinoa
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pecans
- 1/4 cup crumbled goat cheese
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Zest of 1 Meyer lemon
- 3 tablespoons freshly squeezed Meyer lemon juice
- 1 tablespoon agave
Vegetable Shorba
By garciamoss
Heat some butter in a pan
- 1 tbsp Butter
- 1 cup Chopped onions
- 1 cup Chopped beans
- 1 cup Chopped carrots
- 1 cup Chopped cabbage
- 1 cup Chopped potatoes
- Salt, to taste
- 1/2 tsp Black pepper powder
- 1/2 tsp Cumin powder
- 1 cup Vegetable stock
- 3 tbsp Tomato puree
- 1 Cinnamon stick
- 1 Bay Leaf
Ancho Rubbed Beef Back Ribs with Spicy BBQ Sauce
By garciamoss
Spicy and tender ancho rubbed beef back ribs are slow cooked in the oven -- worth the wait! Serve with a side of ba...
- 3 pounds beef back ribs
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Cumin powder, to taste
- Chile ancho powder, to taste
- 1 cup store-bought spicy ketchup (or regular)
- 3 tablespoons apple cider vinegar
- 3 tablespoons agave nectar or honey
- Hot sauce of your choice
Whole-Wheat Breakfast Pizza
By garciamoss
Preheat the oven to 375 degrees Fahrenheit
- 1 whole-wheat tortilla
- 2 tablespoons olive oil
- 1 exaggerated tablespoon tomato paste (or red pepper paste, if available)
- 2 tablespoons diced onion
- 1 tablespoon diced green bell pepper
- 1 tablespoon diced red bell pepper
- 1 small tomato, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup frozen spinach that has been defrosted and drained
- 3 ounces of cheese, grated or pieced
- Olives
- 1 egg
Slow-Cooker Hoisin Beef Stew
By garciamoss
1 The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger
- 1/2 cup beef broth
- 1 (8 ounce) bottle hoisin sauce
- 1 teaspoon hot sauce
- 3 fresh garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 lbs beef round steak, cubed or 1 1/2 lbs beef chuck stew meat
- 2 yellow onions, cut in large dice
- 1 cup baby carrots
- 2 celery ribs, cut into 3/4-inch chunks
Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms
By garciamoss
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, an...
- 4 cups (8 ounces) finely sliced cremini or button mushrooms
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
- 1 small clove garlic, minced
- 1 lemon, zested and juiced
- 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
- 1 pound linguine or other pasta shape
- 1 bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
- 2 to 3 tablespoons freshly grated Parmesan, to taste
- Freshly ground black pepper
Avocado Chocolate Bread
By garciamoss
Add the avocado to a food processor and pulse until creamy
- 1 1/2 cup avocado, mashed
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
- 3 tablespoons raw honey
- 2 eggs
- 1/2 cup pecans
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/4 cup raw cacao powder
- 1/2 teaspoon salt
- 1/3 cup chocolate chips