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Recipes
Asiago Cheese Potatoes
By garciamoss
Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, abou...
- 16 small red bliss potatoes (about 2 inches in diameter)
- 12 garlic cloves
- 1/2 cup olive oil
- 10 large basil leaves
- 1/2 lb Asiago cheese, grated
- 1 cup mayonnaise
- Garnish: paprika
Sweet Brown Rice Pudding with Rhubarb-Ginger Compote
By garciamoss
The sweetness of the rice pudding is balanced with the tartness of the rhubarb ginger compote that is served over t...
- FOR THE RICE PUDDING
- 27 ounce can coconut milk
- 1/3 cup brown rice syrup
- 1 vanilla bean, split and seeded
- 1 cinnamon stick
- 4 cups cooked short grain brown rice (approximately 1 1/2 cups uncooked)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fresh ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup grated palm sugar (see note)
- FOR THE RHUBARB-GINGER COMPOTE
- 2 cups finely chopped fresh rhubarb, about 4-5 stalks
- 4 ounce candied ginger, finely chopped
- 2 teaspoon lime zest, approximately 1 lime
- 3 tablespoons lime juice, approximately 1 lime
- 2 tablespoons demerara sugar
Cheesy Vegetable Soup Recipe
By garciamoss
In a large saucepan, saute onion in 2 tablespoons butter until tender
- 1 large onion, chopped
- 5 tablespoons butter, divided
- 2 cups water
- 2 cups shredded cabbage
- 1-1/2 cups frozen lima beans, thawed
- 1 cup sliced carrots
- 1 cup diced peeled potatoes
- 1 tablespoon chicken bouillon granules
- 3 tablespoons all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 2 cups milk
- 1 cup half-and-half cream
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Minced fresh parsley
Roasted Eggplant Salad with Smoked Almonds & Goat Cheese
By garciamoss
Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl
- 2 large eggplants, about 2 pounds
- 1/3 cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 large garlic cloves, roughly chopped
- 1 tablespoon soy sauce
- 1 cup flat parsley leaves, roughly chopped
- 1/2 cup smoked almonds, roughly chopped
- 2 ounces goat cheese, crumbled and divided
- 1/4 cup finely chopped scallions
Norwegian Spice Cookies
By garciamoss
Serving Size: 1 (1071 g) Servings Per Recipe: 1 Amount Per Serving % Daily Value Calories 136
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 large egg white, mixed with
- 1 tablespoon water
Carnitas Tamale Pie
By garciamoss
Delicious make-over for leftover shredded pork
- 2/3 cup all-purpose flour
- 1/2 cup yellow corn meal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 can diced green chiles
- 1/3 cup milk
- 1 egg
- 1 can cream corn
- 2-3 cups leftover carnitas
- 1 cup enchilada sauce
- 1 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)
Roman-Style Chicken
By garciamoss
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Traditional Fruity and Spiced Hot Cross Buns (for breadmaker)
By garciamoss
1. Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit
- Hot Cross Buns:
- 210 ml milk
- 1 egg
- 450 g strong white bread flour
- 2 teaspoons ground mixed spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 50 g fine light brown sugar
- 50 g melted butter
- 7 g easy-blend dried yeast
- 125 g mixed dried fruit, such as currants, sultanas, raisins and peel
- Crosses;
- 75 g ready-made pastry dough
- Glaze:
- 30 ml milk
- 25 g caster sugar
Salsa Verde Carnitas Tamale Pie
By garciamoss
1. Preheat oven to 350ºF
- Pan de Elote (Mexican-style cornbread):
- 3 tablespoons flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 1 cup sour cream
- 1 tablespoon your favorite hot sauce
- 1 cup queso fresco, crumbled, plus 1/2 cup separate
- 2 1/2 cups fresh corn of the cob (2 large ears of corn)
- if using frozen, make sure it's defrosted
- 1/2 cup Monterey jack, shredded for topping
- For Salsa Verde:
- 4 tomatillos, washed and quartered
- 2 jalapeños or serranos, roughly chopped
- 2 cloves garlic, sliced
- 2 cups whole green chiles in a can, drained
- 1 bay leaf
- 1/3 cup cilantro, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- For Carnitas:
- 1 1/2 to 1 3/4 pounds boneless country-style ribs
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
- 1/3 teaspoon garlic powder
- 1/4 cup fresh orange juice
- 1 to 2 tablespoons manteca (lard) or canola oil
Creamy Sun-Dried Tomato & Spinach Pasta Bake
By garciamoss
Preheat oven to 350 degrees
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 large shallot, diced (about 1/2 cup)
- 1 clove garlic, minced
- 1/4 cup diced, jarred sun-dried tomatoes in oil, plus 2 tablespoons sliced, for topping
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (15-ounce) jar Alfredo sauce
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes