Garciamoss' profile page
Recipes
Parsnip & Kale Tuscan Soup
By garciamoss
Add oil to a pot over low-medium heat
- 1 tablespoon coconut oil
- 1 pound organic sausage, crumbled (or use veggie sausage or chickpeas)
- 1 medium yellow onion, chopped
- 3 medium parsnips, thinly-sliced (about 3 heaping cups)
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 5 cups vegetable or chicken stock
- 1/2 cup full-fat canned coconut milk
- 1 bunch kale, washed and torn into bite-sized pieces
- Sea salt and freshly-ground black pepperto taste
Celery Soup
By garciamoss
Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt
- 1 head celery, stalks chopped, leaves reserved
- 1 large waxy potato, chopped
- 1 medium onion, chopped
- 1/2 cup (1 stick) unsalted butter
- Kosher salt
- 3 cups low-sodium chicken broth
- 1/4 cup fresh dill
- 1/2 cup heavy cream
- Flaky sea salt (such as Maldon) and olive oil (for serving)
Baked Southwest Egg Rolls
By garciamoss
Preheat oven to 400 degrees
- 1 tablespoon vegetable oil
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- 1/3 cup frozen corn
- 1/4 cup canned black beans, drained and rinsed
- 2 tablespoons frozen chopped spinach, thawed and drained
- 2 tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
- 1 chicken breast, cooked and diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- egg roll wrappers
Chard & Feta Tart
By garciamoss
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-insp...
- Crust
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons chopped fresh thyme, or oregano
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 5 tablespoons cold water
- Filling
- 2 teaspoons extra-virgin olive oil
- 6 cups chopped chard, (about 1 bunch), leaves and stems separated
- 2 tablespoons minced garlic
- 2 tablespoons water
- 2 large eggs
- 1 cup part-skim ricotta cheese
- 1 teaspoon freshly grated lemon zest
- 1/8 teaspoon freshly ground pepper
- 1/2 cup chopped pitted kalamata olives
- 1/3 cup crumbled feta cheese
Chocolate Peanut Butter Thumbprint Cookies
By garciamoss
Preheat oven to 375 degrees F
- For the filling:
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/4 cup semisweet chocolate chips, chopped
- 1/4 cup chopped skinless peanuts
- 3/4 cups semisweet chocolate chips
- 2 tablespoons peanut butter
- 2 tablespoons corn syrup
- 1 tablespoon water
- 1 teaspoon vanilla
Cocoa Cream Thumbprint Cookies
By garciamoss
Chocolate thumbprint cookies filled with a sweet cream cheese filling
- COOKIES:
- 1/2 cup (1-stick) butter, softened
- 2/3 cup sugar
- 1 egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon Salt
- FILLING:
- 2 tablespoons butter, softened
- 1 (3-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon vanilla extract
Homemade Ginger Chai Mix
By garciamoss
The candied ginger with the fragrant spices makes for a sweet and spicy creamy chai treat
- 20 cardamom pods
- 1 tbsp whole pink peppercorns
- 1 tbsp whole black peppercorns
- 2 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp whole cloves
- 3 cinammon sticks
- 4 tbsp chopped candied ginger
- 1 cup black tea (loose)
Chicken Florentine Roll-Ups
By garciamoss
Perfect for entertaining, these chicken cutlets are stuffed with spinach, sun-dried tomatoes, walnuts and just enou...
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup reduced-fat cream cheese (Neufchâtel), at room temperature, or part-skim ricotta
- 1/3 cup thinly sliced soft sun-dried tomatoes (see Tips)
- 1/4 cup finely chopped toasted walnuts (see Tips)
- 3/4 teaspoon salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 1/8 teaspoon garlic powder
- 8 4-ounce chicken cutlets (about 2 pounds total; see Tips)
- 1/2 cup dry white wine
Pumpkin Pasties (Hand Pies)
By garciamoss
Directions Make the Dough: In a large bowl, whisk together flour and salt
- For the Dough:
- 2 1/2 cups all purpose flour
- 1/2 tsp table salt
- 1 cup salted butter, diced and chilled
- 1/2 cup very cold ice water
- 1 egg, beaten with 2 tsp water (egg wash)
- coarse sugar for sprinkling
- For the Filling:
- 1 cup 100% pure pumpkin puree, canned or homemade
- 1/4 cup brown sugar, packed
- 2 TB granulated sugar
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- For the Glaze/Drizzle:
- 1/2 cup powder sugar
- 1 TB whole milk
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cloves
Sausage-and-Basil-Stuffed Tomatoes
By garciamoss
Preheat the oven to 400 degrees F
- 8 medium tomatoes, preferably with stems intact
- 4 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- 3/4 pound luganega or sweet Italian sausage, casings removed
- 1 teaspoon herbes de Provence
- 1 small green bell pepper, diced
- 1/2 large onion, diced
- 1 stalk celery, diced, plus a handful of celery leaves
- 1 small clove garlic, minced
- 2 cups bread cubes (from about 1/2 baguette)
- 1 cup fresh basil
- 1/2 cup walnut pieces
- 1/3 cup grated parmesan cheese