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Recipes
Hummus, Tomato, and Feta Pita Pizzas With Arugula Salad
By garciamoss
Whisk together the oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- kosher salt and black pepper
- 1 small shallot, sliced
- 4 8-inch whole-wheat pitas, toasted
- 1 cup hummus
- 1 cup cherry or grape tomatoes, halved
- 2 ounces Feta cheese, crumbled (about 1/2 cup)
- 1/2 cup chopped fresh herbs (such as flat-leaf parsley and dill)
- 1 small bunch arugula
Meyer Lemon Biscotti with Dried Wild Blueberries
By garciamoss
1. Preheat oven to 350 degrees
- 2 3/4 C flour
- 2 t baking powder
- 2/3 C sugar
- 2 T juice of Meyer lemon
- 1 T lemon zest
- 1 T lemon extract
- 1 T walnut oil
- 3 eggs @ room temperature
- 3/4 C dried wild blueberries
Zucchini Asiago
By garciamoss
Heat olive oil in a frying pan on medium heat
- 2 medium zucchini, sliced in half lengthwise
- 2 -3 finely chopped garlic cloves
- 1 tablespoon fresh lemon juice
- 1/2 cup grated asiago cheese (parmesan will also work)
- 3 tablespoons olive oil
- salt and pepper, to taste
Stir-Fried Chicken with Green Beans and Cashews
By garciamoss
1. Bring a medium pot of salted water to a boil over high heat
- 1/2 pound green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon low-sodium chicken broth
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon Sriracha or other chili sauce
- 1 tablespoon peanut or canola oil
- 2 tablespoons chopped fresh ginger
- 2 garlic cloves, chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup roasted, salted cashews
Arroz con Gandules and Breaded Pork Steaks
By garciamoss
Hispanic Kitchen
- Arroz con Gandules:
- 2 cups of rice (I use long grain)
- 1 16 oz can of green pigeon peas (gandules verdes)
- 3 cubes or 3 tablespoons of sofrito
- 2 cloves of garlic, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 packet Goya ham seasoning
- 1 packet Sazon Knorr
- 4 tablespoons of annatto oil (optional, see recipe) or 1/4 cup canola oil
- 2 1/4 cups of water
- Salt to taste
- Breaded Pork Steaks:
- 6 pork steaks, thinly sliced
- 1 egg plus 1/4 cup water
- Adobo Goya
- Plain breadcrumbs
- Canola oil for frying
Double Dark Chocolate Thumbprints
By garciamoss
These are cookies for true chocoholics
- For the cookies
- 6 oz. (1-1/3 cups) unbleached all-purpose flour
- 1/2 tsp. table salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 4 oz. (1/2 cup) unsalted butter, softened
- 1-1/3 cups granulated sugar
- 1-1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
- 3 large eggs
- 3/4 tsp. pure vanilla extract
- 3 oz. bittersweet chocolate, melted and cooled slightly
- For the chocolate filling
- 3 oz. bittersweet chocolate, coarsely chopped (1/2 cup)
- 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
Fruit-Filled Scuffins
By garciamoss
1. Heat oven to 350 degrees
- 4 tablespoons unsalted butter (2 ounces), plus 2 tablespoons for buttering muffin cups
- 1 cup whole-wheat flour (4 1/2 ounces)
- 3/4 cup all-purpose flour (3 ounces)
- 1/4 cup plus 1 tablespoon flaxseed meal or wheat germ (1 ounce)
- 3 tablespoons light brown or raw sugar (2 ounces), plus extra for sprinkling
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon sea salt or kosher salt
- 1 egg
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)
Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)
By garciamoss
1. Purée ricotta in a blender until smooth
- 2 cups store-bought ricotta
- 1 cup cold heavy cream
- 1/3 cup sugar
- 2 tbsp. instant espresso
- 1 tbsp. powdered gelatin
- Shaved chocolate
Grilled Brussels Sprouts with Warm Mustard Dressing
By garciamoss
Serve this grilled Brussels sprouts recipe with a warm mustard dressing and caramelized onions for a side dish
- 400 grams brussel sprouts (14 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon coarse sea salt (halve if using regular salt)
- 1/2 teaspoon coarse black pepper
- 2 tablespoons olive oil
- 130 grams red onion (4.6 ounces or about 1/2 and onion)
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- 25 grams pecans (.88 ounces, about 1/4 cup)
Pastiera Napoletana (Neapolitan Wheatberry and Ricotta Easter cake)
By garciamoss
For the pastry: Mix the dry ingredients together in a bowl
- For the pastry:
- 1 stick (125 grams) unsalted cold butter
- 2 cups (250 grams) of flour
- 1 whole egg, plus one yolk
- 3/4 cups (100 grams) of powdered sugar
- Finely grated zest of 1 lemon
- For the filling:
- 10 ounces (280 grams) of cooked wheat berries or about 3.5 ounces (100 grams) of uncooked wheat berries
- 1 cup (230 milliliters) milk
- 2 tablespoons (30 grams) of butter
- 12 ounces (350 grams) of fresh ricotta (a combination of cow's milk and sheep's milk ricottas are traditionally used)
- 1 3/4 cup (320 grams) of fine sugar
- 2 whole eggs, plus two yolks
- Finely grated zest of 1 lemon
- 1 teaspoon vanilla essence (or 1 vanilla bean pod, scraped)
- 1 teaspoon ground cinnamon
- 1 tablespoon orange blossom water
- 3 1/2 ounces (100 grams) candied citron, finely chopped
- Powdered sugar for dusting