Garciamoss' profile page
Recipes
ATK's English Muffin Bread
By garciamoss
We love English muffins for their crunchy crust, chewy interior, and many nooks and crannies
- Cornmeal
- 5 cups (27 1/2 ounces) bread flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups whole milk, heated to 120 degrees
Roasted Asparagus and Fresh Herb Grilled Cheese
By garciamoss
In this brightly flavored, colorful sandwich, a little soft ricotta helps make the mix of mozzarella and Parmigiano...
- ROASTED ASPARAGUS:
- 8 thick asparagus spears, tough ends trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and coarsely ground black pepper
- SANDWICH:
- 4 ounce mozzarella, coarsely grated, about 1-1/4 cups
- 1 ounce Parmigiano-Reggiano, coarsely grated, about 1/4 cup
- 2 tablespoons whole-milk ricotta
- 1 tablespoon flat-leaf parsley, chopped finely
- 1 1/2 teaspoon mint, chopped finely
- 1 1/2 teaspoon basil, chopped finely
- 1/2 teaspoon rinsed capers, rinsed and chopped finely
- 1 small clove garlic, minced
- 1/4 teaspoon fresh lemon juice
- 4 slices olive bread, cut 1/2 inch thick, preferably from a boule
- 1 tablespoon olive oil
Grilled Scallop Skewers with Pancetta & Rosemary
By garciamoss
Prepare your grill for medium-high direct heat (425° on a thermometer; you should be able to hold your hand 2 i...
- 8 wood skewers, soaked in water at least 30 minutes
- 1/4 cup olive oil
- 2 sprigs rosemary
- 24 large sea scallops (10-20 count per pound), about 2 pounds total
- 6 ounces thinly sliced pancetta rounds (see "Note," above)
- 1/2 loaf (1/2 pound) chewy sourdough bread, cut into 1-inch cubes
- 1/2 teaspoon kosher or sea salt
- Freshly ground black pepper, to taste
Spicy Tuna Wraps
By garciamoss
These tuna wraps were inspired by spicy tuna sushi rolls
- 2 5- to 6-ounce cans chunk light tuna (see Notes), drained
- 1/3 cup low-fat mayonnaise
- 1 tablespoon hot sauce, such as Sriracha (see Notes)
- 1 scallion, chopped
- 2 cups cooked brown rice (see Tip), cooled
- 2 tablespoons rice vinegar
- 4 10-inch whole-grain wraps
- 3 cups watercress leaves
- 1 ripe avocado, cut into 16 slices
- 1 small carrot, cut into matchsticks
- Reduced-sodium soy sauce for dipping (optional)
Classic Fish and Chips
By garciamoss
Cut potatoes lengthwise into ½-inch strips
- 4 potatoes
- corn or peanut oil
- 1 lb cod or 1 lb other lean fish fillet
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- 2/3 cup water
Asian Chicken Lettuce Wraps
By garciamoss
Dinner in under 30 minutes! These Asian Chicken Lettuce Wraps are your solution for an easy chicken dinner
- 1/4 cup hoisin sauce
- 1 tablespoon low sodium soy sauce
- 2 tablespoons vegetable oil
- 1 lb ground chicken
- 1 large carrot, peeled and finely diced
- 3 cloves of garlic, minced
- 4 scallions, whites and greens, chopped
- 1 large head of lettuce, leaves separated
Potato and Beer Soup
By garciamoss
Potatoes and beer, two German favorites, create a perfect pair in this traditional soup, which is quick and easy to...
- 4 cups chicken stock
- 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 tablespoon Dijon mustard
- 8 ounces sliced smoked bacon
- 2 carrots, 1/2-inch dice (about 1 cup)
- Kosher salt and freshly ground pepper
- 3 stalks celery, 1/2-inch dice (about 1 cup)
- 2 bay leaves
- 1 small bundle fresh thyme, tied together with kitchen twine
- 1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
- 1 cup light German beer, such as Pilsner
- 1/4 cup sliced fresh chives
Antioxidant Rich Smoothie
By garciamoss
This recipe has been written for the Vitamix 5200 with Standard 64-ounce container
- 1 cup (240 ml) pomegranate juice
- 1/2 ripe avocado, pitted and peeled
- 4 dates, pitted
- 2 Tablespoons (13 g) ground flax seeds
- 4 cups (113 g) baby spinach
- 4 cups (188 g) romaine lettuce
- 1 cup (140 g) frozen blueberries
- 1 cup (140 g) frozen strawberries
Fresh Strawberry Rhubarb Compote
By garciamoss
1. In a large saucepan combine all ingredients
- 2 cups rhubarb, diced into 1/2 inch pieces
- 2 cups strawberries, cut into bite size pieces
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
Baked Egg Foo Yong
By garciamoss
Egg foo yong is a Chinese omelet filled with vegetables, bean sprouts and sometimes meat
- 10 large eggs, beaten
- 1/2 teaspoon salt
- 2 cups frozen peas, thawed
- 2 cups mung bean sprouts (7 ounces), coarsely chopped
- 1 bunch scallions, trimmed and sliced
- 1 cup shredded carrots
- 1 cup “no-chicken” broth or vegetable broth
- 2 tablespoons mirin (see Tip, below)
- 2 tablespoons reduced-sodium soy sauce
- 1/8 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 1 tablespoon water