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Recipes
Risotto alla Milanese
By garciamoss
Heat stock and saffron in a 2-qt
- 6 cups chicken stock
- 1 tbsp. saffron threads
- 3 tbsp. unsalted butter
- 2 small yellow onions, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 oz. raw bone marrow (optional)
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Ginger Cucumber Detox Juice
By garciamoss
Cucumbers are excellent for detoxing because they are mainly water
- 2 cucumbers
- 2 inch knob of ginger
- 1/2 lime
- 1 cup of parsley
- dash of cayenne pepper
Cumin-Spiced Chickpeas
By garciamoss
A serving of chickpeas boasts 2 grams of Resistant Starch
- 2 (15-ounce) cans garbanzo beans
- 3 tablespoons ground cumin
- 2 tablespoons kosher salt
- Vegetable oil
Cucumber Chickpea Salad
By garciamoss
Mix oil & lemon juice well and set aside
- 2 (8 ounce) cans chickpeas, drained
- 1 cup chopped tomato (or more if you like tomatoes)
- 1 ⁄2 cup minced onion
- 1 ⁄2 cup sliced celery
- 2 cucumbers, sliced and chopped
- 2 teaspoons minced garlic
- 1 teaspoon dill weed
- salt & pepper
- 3 teaspoons lemon juice
- 1 ⁄4 cup olive oil
- 1 ⁄4 teaspoon coriander
- 1 ⁄4 teaspoon cumin
Chickpea & Chorizo Fideos
By garciamoss
This quick, one-pot version of fideos, a toasted pasta recipe served in Spain, gets a smoky flavor from delicious c...
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 package whole-wheat angel hair pasta (7-8 ounces), broken into 2-inch pieces
- 2 large cloves garlic, minced
- 1/2 cup chopped Spanish chorizo or pepperoni (about 2 ounces)
- 1 14-ounce can petite diced tomatoes
- 1 1/2 cups water
- 1/2 cup dry white wine
- 1 15-ounce can chickpeas, rinsed
- 3 scallions (1/2 bunch), sliced
Almond Turmeric Potatoes
By garciamoss
1. Generously film the olive oil over the bottom of a 4-quart saucepan with a tight-fitting lid
- Good tasting extra-virgin olive oil
- 1 medium yellow onion, peeled and thin sliced
- 1/4 teaspoon turmeric
- Salt and fresh-ground black pepper
- 1-1/2 to 2 pounds Yukon gold potatoes, unpeeled, but sliced as thin as possible
- 2 tablespoons chicken stock or water, and more if needed
- 1/3 cup sliced almonds or hazelnuts, toasted
Chicken Tetrazzini With Prosciutto and Peas
By garciamoss
1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until cris...
- 3 ounces finely chopped prosciutto
- 2 teaspoons vegetable oil
- 1 (7-oz.) package vermicelli
- 3 cups chopped cooked chicken $
- 1 cup (4 oz.) shredded Parmesan cheese
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (10-oz.) container refrigerated Alfredo sauce $
- 1 (4-oz.) can sliced mushrooms, drained
- 1/2 cup chicken broth
- 1/4 cup dry dry white wine
- 1/4 teaspoon freshly ground pepper
- 1 cup frozen baby English peas, thawed
- 1/2 cup slivered almonds
Paprika Shrimp & Green Bean Saute
By garciamoss
Bring 1 inch of water to a boil in a large saucepan
- 4 cups green beans, trimmed (about 12 ounces)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup minced garlic
- 2 teaspoons paprika
- 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
- 2 16-ounce cans large butter beans, or cannellini beans, rinsed
- 1/4 cup sherry vinegar, or red-wine vinegar
- 1/2 teaspoon salt
- 1/2 cup chopped fresh parsley, divided
- Freshly ground pepper, to taste
Shrimp Phad Thai
By garciamoss
From Food Network Kitchens
- 4 ounces medium-thick flat rice noodles
- 2 tablespoons plus 1 teaspoon sugar
- 2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
- 2 tablespoons rice vinegar
- 1/4 cup peanut oil
- 2 large eggs, beaten with a pinch of salt
- 12 ounces peeled and deveined medium shrimp
- 3/4 teaspoon crushed red pepper flakes
- Kosher salt
- 4 cloves garlic, chopped
- 2 shallots, thinly sliced
- 1 cup cubed firm tofu (about 6 ounces)
- 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
- 1 1/4 cups mung bean sprouts
- 1/3 cup salted roasted peanuts, chopped, plus additional for garnish
- For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)
Mississippi Mud S'Mores-Fudge Pie
By garciamoss
1. Stir together first 2 ingredients and 1/4 cup sugar; press on bottom and 2 inches up sides of a shiny 9-inch...
- Chocolate frosting:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 1/4 cups sugar, divided
- 1 1/2 cups coarsely chopped pecans, toasted and divided
- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 1 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 4 large eggs $
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 3 cups regular marshmallows, cut in half horizontally
- 2 cups miniature marshmallows
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 3 tablespoons milk
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract