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Spring Vegetable Risotto with Poached Eggs

Spring Vegetable Risotto with Poached Eggs

By

Risotto only sounds intimidating—if you can stir, you can make it

  • 2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 lb. pods) tt
  • Kosher salt
  • 1 tablespoon distilled white vinegar
  • 6 large eggs
  • 8 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter, divided
  • 1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
  • 2 tablespoon olive oil
  • 2 large leeks, whites and pale greens only, chopped t
  • 1 fennel bulb, chopped
  • 4 garlic cloves, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 bunch flat-leaf spinach, trimmed, leaves torn
  • 2 tablespoons crème fraîche or sour cream
  • 1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
  • 1/4 cup chopped fresh chives plus more for serving tt
  • Freshly ground black pepper
4.4/5 (7 Votes)

Mexican Rice Soup

Mexican Rice Soup

By

In a large saucepan, saute onion and garlic in 1 tablespoon low-sodium vegetable stock or water over medium-high he...

  • Toppings:
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable stock
  • 1 15-ounce can kidney beans
  • 1 15-ounce can black beans
  • 1 15-ounce can pinto beans
  • 1 15-ounce can fire-roasted tomatoes
  • 1 tablespoon chili powder
  • 1 cup long grain rice, toasted*
  • Salt to taste
  • Chopped tomato
  • Sliced scallions
  • Salsa
  • Baked tortilla chips
0/5 (0 Votes)

Stir-Fry Shrimp with Asparagus

Stir-Fry Shrimp with Asparagus

By

This simple stir-fried shrimp and asparagus dish is a perfect Asian night dinner idea

  • 1 pound shrimp, peeled and de-veined
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, sliced
  • 1 pound asparagus, cut into 2-inch pieces
  • 1 green onion, chopped
4.4/5 (16 Votes)

Roasted Cauliflower and Broccoli

Roasted Cauliflower and Broccoli

By

Preheat the oven to 375 degrees F

  • 1 small head cauliflower (2 pounds), cut into florets
  • 2 large stalks broccoli (1 pound), cut into florets
  • 1 head garlic, broken into cloves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
4.6/5 (27 Votes)

Strawberry Sour Cream Scones

Strawberry Sour Cream Scones

By

Preheat oven to 425°F (220°C)

  • 2 cups (300g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/3 cup (80g) cold butter
  • 1/3 cup (75ml) milk
  • 1/2 cup (115g) sour cream
  • 1 cup chopped strawberries
4.4/5 (24 Votes)

Pineapple Crush Smoothie

Pineapple Crush Smoothie

By

Place all ingredients in vitamix, blend until a smooth consistency

  • 2 3/4 cups brazil nut milk
  • 3 1/2 cups pineapple
  • 3/4 cup avocado
  • 1 tablespoon maca powder
  • 2 tablespoons mulberries
  • 1 tablespoon mint
4.3/5 (15 Votes)

Parmesan Broth with Kale and White Beans {Smitten Kitchen}

Parmesan Broth with Kale and White Beans {Smitten Kitchen}

By

Make the broth: Bring all broth ingredients to a boil in a large pot, then reduce it to a simmer

  • Broth
  • 8 ounces cheese rinds, any paper at the ends removed
  • 6 cups water
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, peeled and smashed
  • 1/2 teaspoon whole peppercorns
  • Handful of flat-leaf parsley
  • Salt, to taste
  • To serve
  • 2 to 3 ounces tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry (updated measurement)
  • 1 1/4 cups cooked white beans (from about 1/4 pound dried), with their cooking liquid if fresh (usually about 1 1/2 cups) (updated measurement)
  • Thin slices of baguette, toasted
  • Olive oil and parmesan for serving
4.6/5 (5 Votes)

Recipe: Beef Kofta with Tzatziki — Recipes from The Kitchn | The Kitchn

Recipe: Beef Kofta with Tzatziki — Recipes from The Kitchn | The Kitchn

By

Make the tzatziki: Peel and grate the cucumber on the large holes of a box grater

  • Tzatziki:
  • 1 medium English cucumber
  • 1 1/2 teaspoons kosher salt, divided
  • 2 to 3 medium lemons
  • 1/2 clove garlic
  • 1 cup plain Greek yogurt
  • 1/2 cup fresh dill
  • 1/2 cup fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • Kofta:
  • 1/2 medium yellow onion
  • 2 cloves garlic
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh mint leaves
  • 1 pound ground beef (75% lean/25% fat)
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 small pinch red pepper flakes
4.4/5 (9 Votes)

Lavender Lemonade with Honey

Lavender Lemonade with Honey

By

Bring 2 1/2 cups water to boil in a medium pan Remove from heat and add honey, stirring to dissolve

  • 1 cup raw honey (local if you can get it)
  • 5 cups pure water
  • 1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed)
  • 1 cup fresh-squeezed, organic lemon juice, strained
  • Ice cubes
  • Lavender sprigs for garnish
4.4/5 (50 Votes)

Spicy Pineapple Chicken Stir Fry

Spicy Pineapple Chicken Stir Fry

By

A no effort sweet and spicy stir fry

  • 8 ounces pineapple
  • 1/3 cup soy sauce
  • 1/3 cup molasses
  • 3 tablespoons malt vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon sriracha (this will be pretty mild, add more for extra heat)
  • 2 cloves garlic, crushed
  • 1/2 teaspoon grated ginger
  • 2 pounds chicken, cut into one inch cubes
  • 3 tablespoons vegetable oil
  • Some red pepper flakes (optional)
4.7/5 (15 Votes)