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Recipes
Frozen Banana Yogurt Pop
By garciamoss
If possible, use ripe bananas, which will result in sweeter pops
- 3 cups fat-free plain Greek-style yogurt
- 2 cups frozen unsweetened strawberries
- 1 medium banana
- 2 teaspoons vanilla extract
- 2 tablespoons agave nectar or honey
Drop-Biscuit Pear and Dried Cherry Cobbler
By garciamoss
Preheat oven to 400°. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl
- 6 medium Bosc pears (about 3 lb.), peeled, cored, cut into 1/2” pieces
- 1 cup dried tart cherries
- 2/3 cup (packed) light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- pinch of ground cloves
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup plus 2 Tbsp. sugar
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
- Vanilla ice cream (for serving)
Plumped Ginger Caramel Shrimp
By garciamoss
1. In a medium stainless or glass bowl, blend the salt, sugar, and chile powder in the warm water
- Brine:
- 1/2 cup salt (Kosher or sea salt -- not iodized)
- 1/3 cup sugar
- 1/3 cup medium-hot chile powder
- 2 quarts warm water
- 1-1/2 pounds large frozen shrimp (in out or out of their shells; organic if possible)
- Sauté:
- 4 tablespoons expeller pressed canola, or other mild oil
- 4 large garlic cloves
- 4-inch piece ginger, peeled
- 1/4 to 1/2 teaspoon fresh-ground black pepper
- Salt to taste
- 4 teaspoons sugar
Bacalaitos (Codfish Fritters)
By garciamoss
1. Rinse the bacalao in cold water and soak it for a few hours, changing the water twice
- 2 cups of all-purpose flour
- 2 cups of water
- 1/2 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons sofrito
- 1 cup of desalted and flaked codfish
- 1 packet of Sazon Knorr (note: you're not going to use it all, maybe 1/3 of the packet. You can also use Sazon Goya )
- Canola oil for frying
Apple Ginger Pancakes
By garciamoss
In a cast iron skillet (we’ll use the same one later), melt the butter over medium heat
- For the Apples:
- 2 tablespoons unsalted butter
- 1 honey crisp apple, diced (about 3/4 cup)
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon grated fresh ginger
- For the Dry Mix:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For the Wet Mix:
- 1 1/4 cups buttermilk, shaken
- 1 large egg
- Other:
- Butter or vegetable oil, for the skillet
Triple Pea Salad With Creamy Tarragon Dressing
By garciamoss
1. Bring a large pot of water to a boil
- 2 tablespoons white wine vinegar
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon olive oil
- 1 teaspoon agave nectar or honey
- 2 teaspoons chopped fresh tarragon
- 3/4 cup frozen peas
- 3/4 cup frozen shelled edamame
- 1 (8-ounce) package sugar snap peas, trimmed
- 4 cups spring mixed salad greens
- 1/2 cup thin radish wedges (about 4 large), for garnish
Grilled Pear & Blue Cheese Sandwich
By garciamoss
Throw the pear, blue cheese and arugula you're used to seeing in a salad between two slices of country bread with a
- 2 tsp honey Dijon mustard
- 2 slices country wheat or whole-wheat bread, divided
- 1/2 oz low-fat blue cheese, sliced
- 1/2 Anjou pear, cored and sliced
- 1/2 cup baby arugula leaves
Marshmallow Fluff - NO Corn Syrup
By garciamoss
Stir together gelatin and ¼ cup cool water in a large mixing bowl
- 1 tablespoon gelatin
- 1/4 cup cool water
- 1 cup granulated cane sugar
- 3/8 cup water
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
Pork Cutlets With Roasted Broccoli and Crispy Bread Crumbs
By garciamoss
Heat oven to 425° F. Toss the broccoli and 1 tablespoon of the oil on a rimmed baking sheet
- 1 bunch broccoli (about 1 pound), cut into florets
- 3 tablespoons olive oil
- 1/2 cup panko bread crumbs
- 1 ounce grated Parmesan
- 4 thin boneless pork cutlets (about 1 pound total)
- kosher salt and black pepper
- lemon wedges, for serving
Merenguitos (Meringue Bites)
By garciamoss
1. Place the egg whites and lemon juice in a blender and mix on high for 1 minute
- 1 1/2 cups honey
- 2 cups egg whites
- 2 drops fresh lemon juice
- 3 cups sugar