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Recipes
Overnight Soft Herb Rolls
By garciamoss
In a large bowl, sprinkle yeast over 1/4 cup cool (70-degree) water
- 1 tablespoon active dry yeast
- 3 tablespoons sugar
- 1 teaspoon table salt
- 1 tablespoon EACH minced flat-leaf parsley, dill, chives and rosemary eaves
- 2 tablespoons butter, melted
- 1 egg plus 1 tablespoon lightly beaten egg
- 1 cup milk or half-and-half
- 3 1/4 cups flour
- 1 tablespoon kosher salt
Portabello Mushrooms with Creamy Spinach-Artichoke Filling
By garciamoss
Position a rack in the center of the oven and heat the oven to 450°F
- 3 Tbs. olive oil
- 3 medium cloves garlic, minced (1 Tbs.)
- 4 medium portabello mushrooms, stemmed, gills removed
- Kosher salt
- Freshly ground black pepper
- 4 oz. cream cheese, softened
- 3 Tbs. mayonnaise
- 1-1/2 tsp. fresh thyme
- 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
- 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
- 1/2 cup fresh breadcrumbs or panko
- 1/3 cup finely grated Parmigiano-Reggiano
Harissa
By garciamoss
Soak the dried chilies in hot water for 30 minutes
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
Spicy Roasted Corn, Avocado and Chicken Salad
By garciamoss
Preheat broiler to high
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 4 ears fresh supersweet corn, husk and silk removed
- 2 cups diced cooked chicken (about 10 ounces)
- 1 cup halved grape or cherry tomatoes
- 1/4 cup sliced radishes
- 2 fully ripened Mexican avocados, halved, pitted and peeled
- Spicy Salad Dressing, recipe follows
- 4 cups mixed salad greens in bite-sized pieces
Savory Cheddar Cheese Biscuits
By garciamoss
These tasty biscuits, ultra-tender thanks to the addition of both heavy cream and cheese, go together in a flash
- 2 cups King Arthur Unbleached Self-Rising Flour or All-Purpose Baking Mix
- 4 ounces cheddar cheese, the sharper the better; we prefer Cabot extra-sharp
- 1 cup heavy cream
Apple Crumb Squares with Apple Cider Sauce
By garciamoss
These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also ...
- Apple Cider Sauce:
- 1 cup old-fashioned rolled oats
- 3/4 cup whole-wheat flour
- 3/4 cup unbleached all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon freshly grated lemon zest
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons canola oil
- 1/4 cup apple-juice concentrate, thawed
- 3 medium tart apples, such as Granny Smith, peeled and thinly sliced
- 1/4 cup coarsely chopped walnuts, toasted
- Apple Cider Sauce, (recipe follows)
- 2 cups low-fat vanilla ice cream, or nonfat frozen yogurt
- 2 cups apple cider
- 2 teaspoons cornstarch
- 4 teaspoons water
- 1 tablespoon butter
Chocolate Chip Blondies
By garciamoss
1. Preheat oven to 350 degrees F
- For the Ganache:
- 1 cup Gold Medal all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Whole-Wheat Lemon Raspberry Muffins
By garciamoss
Preheat oven to 350 degrees F
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon, about 1 to 1 1/4 teaspoons
- 1/2 cup (1 stick) butter, softened but not melted
- 1 egg
- 1/2 cup pure maple syrup
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries (no need to defrost)
Eggplant Cannelloni with Pine Nut Romesco Sauce
By garciamoss
To make the eggplant, preheat oven to 350°F (180°C)
- For the Eggplant:
- 2 large eggplants, peeled and sliced lengthwise 1/2-inch (1.3 cm) thick
- 2 medium red bell peppers, seeded, coarsely chopped
- 1 medium onion, peeled, coarsely chopped
- 1 cup (128 g) chopped carrots
- 1/2 cup (50 g) chopped celery
- 4 cloves garlic, peeled
- 8 ounces (227 g) baby spinach
- 1 teaspoon no-salt Italian seasoning blend
- 1 cup (185 g) cooked quinoa, kamut, barley or spelt brown rice
- 2 cups (480 ml) no-salt-added or low-sodium pasta sauce
- 6 ounces (170 g) nondairy Mozzarella-type cheese, divided
- For the Sauce:
- 2 cloves garlic, peeled
- 1/2 cup (170 g) roasted red bell peppers, in water
- 2 Tablespoons (30 ml) water
- 2 Tablespoons (30 ml) red wine vinegar
- 1 teaspoon ancho chili powder
- 2 Tablespoons (17 g) pine nuts or almonds (see note)
- 1/2 tomato, chopped
- 2 Tablespoons (16 g) nutritional yeast
Brazilian Skirt Steak with Golden Garlic Butter
By garciamoss
Based on a dish you’ll find in restaurants in Rio de Janeiro, this recipe uses few ingredients but packs a lot of...
- 6 medium cloves garlic
- Kosher salt
- 1-1/2 pound skirt steak, trimmed and cut into 4 pieces
- Freshly ground black pepper
- 2 Tablespsoons canola oil or vegetable oil
- 2 ounce (4 Tablespoons) unsalted butter
- 1 Tablespoon chopped fresh flat-leaf parsley