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Recipes
Warm Lentil and Potato Salad
By garciamoss
Makes 4 lunch servings, 6 servings as a side dish Pick over and rinse lentils
- 2 large shallots, 1 halved, 1 finely diced,
- 4 sprigs of thyme
- 1 small bay leaf
- 1 cup dry small green lentils (see Note up top for varieties)
- 1 small bay leaf
- Salt and pepper
- 1 pound fingerling potatoes
- 2 tablespoons red wine vinegar
- 1 to 2 garlic cloves, minced or smashed to a paste (I use less)
- 1 tablespoon smooth Dijon mustard
- 1/4 cup of your favorite olive oil
- 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
- 2 tablespoons cornichons or other sour gherkins, roughly chopped
- 1 to 2 scallions, thinly sliced
- 1/2 cup chopped flat leaf parsley
Chai Spiced Apple Cider
By garciamoss
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star...
- 4 cups apple cider
- 1-inch whole piece ginger, peeled
- 2 whole cinnamon sticks
- 8 whole cloves
- 6 whole cardamom pods
- 4 whole black peppercorns
- 1 whole star anise
- 1/2 whole vanilla bean, sliced in half lengthwise
- 1 cup whipped cream (store-bought or homemade)
- 1 tablespoon maple syrup
- Ground cinnamon, for topping
Chorizo Migas
By garciamoss
Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner
- 8 ounces Mexican-style chorizo (see Tip), casings removed
- 1 large onion, chopped
- 2 poblano peppers, chopped
- 1 tablespoon canola oil (optional)
- 6 5- to 6-inch corn tortillas, torn into bite-size pieces
- 1 32-ounce carton liquid egg substitute, such as Egg Beaters
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup chopped cilantro, plus more for garnish
- Fresh salsa for serving (optional)
Baked Vegetable Wontons
By garciamoss
Preheat the oven to 425°F
- 2 tablespoons sesame oil
- 1/2 yellow onion, diced
- 1 to 2 cloves fresh garlic, minced
- 2 to 3 medium- to large-sized carrots, shredded
- 1 (1-pound) bunch asparagus, diced (discard the bottom ends)
- 1 (8-ounce) package cremini mushrooms, diced
- 1 cup peas, fresh or frozen
- 1 bunch scallions, diced
- Salt and pepper, to taste
- 2 teaspoons soy sauce
- 1 teaspoon roasted sesame seeds, plus more to garnish (See Recipe Note)
- 1 heaping teaspoon crushed red pepper flakes (optional, for some heat)
- 12-ounce package square wonton wrapper skins (about 50 skins)
- 7 ounces cream cheese
- Egg wash, made with 1 egg yolk + 1 teaspoon water, mixed together
- Roasted sesame seeds or seaweed gomasio, for garnish
- Dried salted seaweed (or gim), cut thin or crumbled, for garnish
- Dipping sauce, to serve (See Recipe Note)
Grilled Shrimp Tostadas with a Creamy Tomatillo Avocado Salsa
By garciamoss
1. In the blender, combine the half of the diced onion, 2 cloves garlic, half of the serrano peppers, poblano, toma...
- For Shrimp:
- 1/2 medium white onion, diced
- 2 cloves garlic
- 2 serrano or jalapeño peppers, minced
- 1 poblano, roughly chopped
- 2 tomatillos, roughly chopped
- 1/3 cup cilantro
- Juice of 6 key limes or 2 regular limes
- 3 tablespoons olive oil, plus more for cooking
- 1/3 teaspoon pepper
- 1/3 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- Salt to taste
- For Tomatillo Guacamole Salsa:
- 1 pound tomatillos
- 2 serrano or jalapeño peppers
- 1/2 of a small white onion
- 1 clove garlic
- 1/3 cup cilantro
- Juice of 2 key limes or 1 regular lime
- 1 large avocado
- 1/3 teaspoon pepper
- Salt to taste
- You will also need:
- 8 corn tostadas
- Cilantro chopped
- Limes wedges
- crushed red pepper flakes
- 1 1/2 pounds large or extra large shrimp, peeled and cleaned
Bourbon Cough Syrup for Grownups
By garciamoss
Mix the bourbon, lemon juice, and water (if using) in a tumbler or mug and heat in the microwave for about 45 secon...
- 2 ounces bourbon whiskey
- 1/2 lemon, juiced (about 2 ounces)
- 2-4 ounces water (optional)
- 1 tablespoon honey
Grilled Shrimp Caesar Salad
By garciamoss
Preheat oven to 325º F
- Shrimp:
- 1/2 pound shrimp, peeled and deveined (10-12 shrimp)
- 1-2 tablespoons fresh lemon juice
- 2 cloves garlic, crushed
- 1 1/2 teaspoons lemon zest
- 1 tablespoon olive oil
- salt and freshly ground black pepper, to taste
- Salad:
- 4 cups romaine lettuce, roughly torn or chopped
- 2 tablespoons pasteurized egg substitute
- 1 clove garlic, minced
- 1-2 tablespoons olive oil
- 1/4 cup parmesan cheese, very finely sliced or grated
- 1 teaspoon anchovy paste (optional)
- 1 tablespoon fresh lemon juice
- dash of Worcestershire sauce
- 1/4 teaspoon Dijon mustard
- salt and freshly ground pepper, to taste
- Croutons:
- 4 pieces French bread
- 1 tablespoon olive oil
- 1 clove garlic
- salt and pepper, to taste
Deep Dish Cinnamon Streusel Dessert Pizza
By garciamoss
Crust: Preheat the oven to 425
- Glaze:
- half of batch of pizza dough
- cinnamon sugar to taste
- 3/4 cup + 2 tablespoons flour
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons cold butter, cut into small pieces
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 tablespoon real maple syrup
- 1 tablespoon heavy cream
Guacamole Grilled Cheese Sandwich
By garciamoss
I used shredded cheese for this recipe because I melt the cheese in the broiler first so that the tomatoes and cila...
- 2 slices of bread
- 1/3 cup Best Guacamole Ever!
- 5 sprigs fresh cilantro
- 2 slices tomato
- 1/3 cup shredded cheddar cheese
- 1/2 tablespoon butter
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
By garciamoss
Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minu...
- For the dough:
- 2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
- 3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
- 1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
- 2 large eggs
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 lemon, zested
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- For the sticky lemon filling:
- 1 cup sugar
- 1 lemon, zested
- 4 tablespoons (1/2 stick) unsalted butter, very soft
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon freshly-ground nutmeg
- 1/4 cup lemon juice, from 2 lemons
- For the lemon cream cheese glaze:
- 1 lemon, zested and juiced
- 4 ounces cream cheese, softened
- 1 cup powdered sugar