Garciamoss' profile page
Recipes
Watermelon Agua Fresca
By garciamoss
Combine 4 cups of the watermelon cubes and 1/2 cup of the water in a blender and puree
- 8 cups seedless watermelon, cut into chunks
- 1 cup cold water
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 6 small watermelon wedges, for garnish
Crunchy Asian Coleslaw
By garciamoss
In a small bowl, whisk together the canola oil, sesame oil, vinegar, soy sauce, sugar and spices
- 4 cups of shredded cabbage
- 1 cup of dry ramen noodles, broken into small pieces
- 1/2 cup of sliced almonds
- 1/4 cup of pumpkin seeds
- 1/4 cup of sunflower seeds
- 1/3 cup of canola oil
- 1 teaspoon of sesame oil
- 3 tablespoons of balsamic vinegar
- 1 tablespoon of low-sodium soy sauce or tamari
- 1 tablespoon of white sugar, honey or agave
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 2 green onions, chopped
Creamy Coconut Kiwi Smoothie
By garciamoss
This smoothie is packed with energy and nutrients
- 2 kiwis, peeled and quartered
- 1/2 avocado
- 1 cup coconut water
- 2 tablespoons canned coconut milk
- 1 lemon, juiced (more to taste)
- 4 to 5 ice cubes
Mississippi Mudslides
By garciamoss
A little bourbon makes these mudslides perfectly rich and flavorful
- 1 pt. chocolate ice cream
- 1 pt. coffee ice cream
- 1 cup milk
- 1/2 cup bourbon
- Toppings: whipped cream, chocolate syrup, marshmallows
Baked Potato Soup
By garciamoss
Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes
- 4 ounces bacon, small dice
- 1 medium yellow onions, finely chopped
- 5 medium garlic cloves
- 1 medium russet potato, large dice
- 2 medium red potatoes, large dice
- 1 tablespoon red wine vinegar
- 2 quart (8 cups) chicken stock
- 1 sourdough baguette, cut into1-inch pieces
- 1/2 cup shredded aged cheddar cheese
- Sour cream, for garnish
- 3 green onions, thinly sliced, for garnish
Grilled Polenta
By garciamoss
Polenta is a popular dish in Venice, and is often served grilled as a side
- 1 –1 1⁄2 tbsp. coarse salt
- 1 2⁄3 cups polenta
- 1 tbsp. extra-virgin olive oil
Vatapá (Brazilian Shrimp Stew)
By garciamoss
This adaptable stew is from the Brazilian state of Bahia, where Iberian, indigenous, and African foodways interming...
- 6 oz. dried salt cod
- 1/2 cup small dried shrimp
- 1/4 cup cashews
- 1/4 cup plain, unsalted peanuts
- 3 scallions, trimmed and thinly sliced
- 2 dried chiles de arbol, stemmed
- 2 garlic cloves
- 1 1″-piece ginger, peeled and thinly sliced crosswise
- 5 oz. white country bread, thinly sliced
- 1 14-oz. can coconut milk
- 1/2 cup dende (palm oil)
- 1 small onion, finely chopped
- 3 canned whole peeled tomatoes, crushed by hand
- 3 cups fish stock
- 8 oz. raw medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- Cooked rice, for serving
Healthy Hot Cocoa
By garciamoss
This hot cocoa has three great superfoods: raw cacao, raw honey and organic unrefined coconut oil
- 2 cups vanilla almond milk
- 1 tbsp. (heaping) raw cacao
- 1 tbsp. raw honey
- 1 Tbsp. coconut oil
- 1/2 tsp. cinnamon
Banana-Nut Oatmeal
By garciamoss
1. Combine oats and 1 cup water in a small microwave-safe bowl
- 1/2 cup rolled oats
- 1 cup water
- 1 banana, sliced
- 1 tablespoon chopped walnuts
- 1 teaspoon cinnamon
Lemon Pepper Chicken Fajitas
By garciamoss
1. Slice the large peppers and onion into strips, set aside
- Garnishes, Toppings and Side Suggestions:
- 3 boneless chicken breasts, butterflied in half, then sliced into strips (2 pounds)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 poblano pepper
- 1 large sweet onion
- 1 serrano pepper or jalapeno, minced
- 2 cloves of garlic, minced
- 1/4 cup of a course lemon pepper seasoning
- Salt (about 1 teaspoon)
- 2/3 cup canola or olive oil
- Salsa
- Sour Cream
- Cilantro
- Lemon Wedges
- Flour or Corn Tortillas
- Mexican Red Rice
- Frijoles of your choice