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Recipes
Meal in a Bowl - Noodle Soup - for 1 Double for 2 (Vegetarian)
By garciamoss
Heat the oil in a medium pan
- 1 teaspoon vegetable oil
- 4 -5 mushrooms, sliced
- 1 garlic clove, smashed
- 1 ⁄2 red pepper, deseeded and cut into strips
- 1 stalk broccoli, broken into florets
- 1 (7 1/2 ounce) package udon noodles (Asian or ethnic section of supermarket) or 1 (7 1/2 ounce) package yakisoba noodles (Asian or ethnic section of supermarket)
- 1 1⁄4 cups boiling water
Dia de los Muertos Hot Cocoa Drink Healthy, Organic Food from Simply Organic
By garciamoss
1. Place the chopped chocolate in a medium-sized heat-proof bowl
- For the Drink:
- 10 ounces chopped dark chocolate
- 6 cups milk
- 1/4 teaspoon Simply Organic Cinnamon
- 1/8 teaspoon Simply Organic Cayenne
- 4 ounces añejo (aged) tequila
- For the Garnish:
- 4 marshmallows
- 4 Simply Organic Cinnamon Sticks
Smashed Chickpea Greek Salad Sandwich
By garciamoss
1. Rinse and drain the chickpeas
- 1 (16 oz) can chickpeas or garbanzo beans (I used Bush's Beans)
- 2 1/2 tablespoons plain Greek yogurt (I used Chobani)
- 1/3 cup feta cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons diced red onion
- 1/4 cup diced kalamata olives, pits removed
- 1/4 cup diced cucumber
- 1/4 teaspoon dried oregano
- Salt and pepper, to taste
- Whole wheat bread slices, for sandwich
- Spinach leaves, for sandwich
- Grape tomatoes or tomato slices, for sandwich
Vanilla Chai Truffle Cupcakes
By garciamoss
Make the truffle filling Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of ...
- Truffle Filling
- 1/2 cup dates, roughly chopped, soaked for a few hours
- 1/2 cup pecans, soaked for a few hours
- 1 tbsp. crystallized ginger, chopped
- 1/4 tsp. anise seed, ground
- 1/4 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/8 tsp. ground cloves
- 1 tbsp. cocoa powder
- pinch salt
- 1/2 tsp. vanilla extract
- 3 tbsp. coconut oil
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup almond milk
- Cupcakes
- 1 cup almond milk
- 1/2 vanilla bean, cut in half lengthwise
- 1/4 cup unsweetened applesauce
- 1/2 tsp. vanilla extract
- 1/2 cup maple sugar
- 1 1/2 cups whole wheat pastry flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
Deep Dish Apple Cinnamon Skillet Cake
By garciamoss
Deep Dish Apple Cinnamon Skillet Cake: Preheat the oven to 350˚ F
- Maple vanilla glaze:
- 1 cup coconut oil or vegan butter
- 1 cup sugar
- 1 cup brown sugar or sucanant
- 2 flax eggs* or egg replacers (see notes below)
- 1/2 cup nut milk
- 1 tsp vanilla
- 2 cups GF all-purpose flour (or your favorite blend–we used 1 cup teff & 1 cup white rice flour)
- 1 tsp baking powder
- 1 tsp xantham gum
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 3 cups peeled and diced apples (the crisp, tart ones are best)
- 1 cup raw soaked cashews
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup to 2/3 cup water
- Notes:
- A single flax egg is made by combining 1 tbls ground flax with 3 tbls warm water
- and letting it gelatinize for about 5 minutes.
- Can be served from the skillet and kept on the counter, covered for up to 3 days or in the fridge, covered about 10 days.
- Glaze stays saved in the fridge for up to 2 weeks.
Rib-Eye Steaks with Piquillo Pepper Sauce
By garciamoss
This pan-grilled steak recipe works with any tender cut of boneless steak, such as New York strip, tri-tip or top r...
- Steaks:
- 2 boneless rib-eye steaks
- 1-1 1/2 inches thick (about 1 1/4 pounds total), trimmed
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 2 small cloves garlic, thinly sliced
- 1 1/2 teaspoons chopped rinsed capers
- 1/2 anchovy, finely chopped, or 1/2 teaspoon anchovy paste
- 1 teaspoon chopped fresh oregano
- 1/2 cup chopped piquillo or pimiento peppers
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
Seared Scallops and Peas with Bacon and Mint
By garciamoss
1. Bring a large saucepan of salted water to a boil over high heat
- 2 1/2 cups shelled fresh peas (from 2 pounds peas in the pod)
- 3 slices thick-sliced bacon, cut crosswise into 1/4-inch-wide strips
- 1/2 cup coarsely chopped shallots
- 2 tablespoons coarsely chopped fresh mint
- Kosher salt and freshly ground black pepper
- 12 large sea scallops, tough side muscle removed, patted dry
- 2 tablespoons olive oil
Roasted Carrot Soup with Dukkah Spice and Yogurt
By garciamoss
Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minu...
- 1/2 cup unsalted, shelled raw natural pistachios
- 2 tablespoons sesame seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon whole black peppercorns
- 1 teaspoon kosher salt plus more
- 2 pounds carrots, peeled, cut into 1-inch pieces
- 2 tablespoons (1/4 stick) unsalted butter, melted
- Freshly ground black pepper
- 1 quart vegetable broth
- Low-fat plain Greek yogurt
Sweet Potato and Spinach Quesadillas
By garciamoss
Sarah Copeland
- 2 medium sweet potatoes (1 pound total)
- 1 cup red-wine vinegar
- 1/2 cup sugar
- 4 black peppercorns
- 1 large red onion, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 (6-inch) flour tortillas
- 5 cups baby spinach (about 4 ounces)
- 1 cup shredded part-skim mozzarella
- 4 teaspoons olive oil
Lemon-Orange Buttercream Frosting
By garciamoss
Southern Living MARCH 2012
- 1 cup butter, softened
- 3 tablespoons orange zest
- 1 tablespoon lemon zest
- 1 (32-oz.) package powdered sugar
- 3 tablespoons fresh lemon juice
- 5 tablespoons fresh orange juice
- 1 tablespoon additional fresh orange juice