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Recipes
Spaghetti alla Carbonara
By MystiQ
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is f...
- 1 pound dry spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 4 garlic cloves, finely chopped
- 2 large eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- 1 handful fresh flat-leaf parsley, chopped
Seafood Stew
By MystiQ
Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium...
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 small)
- 2 cups large-diced small white potatoes
- 2 cups chopped fennel (1 large bulb)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups good white wine
- 1 (28-ounce) can plum tomatoes, chopped
- 1 quart Seafood Stock, recipe follows, or store-bought fish stock
- 1 tablespoon chopped garlic (3 cloves)
- 1 teaspoon saffron threads
- 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
- 1 pound each halibut and bass fillets, cut in large chunks
- 24 mussels, cleaned
- 3 tablespoons Pernod
- 1 teaspoon grated orange zest
- Toasted baguette slices, buttered and rubbed with garlic
- Seafood Stock
- 2 tablespoons good olive oil
- Shells from 1 pound large shrimp
- 2 cups chopped yellow onions (2 onions)
- 2 carrots, unpeeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 1 1/2 quarts water
- 1/2 cup good white wine
- 1/3 cup tomato paste
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 10 sprigs fresh thyme, including stems
Artichoke-Parmesan Dip
By MystiQ
Coat slow cooker with nonstick cooking spray Stir in artichoke hearts, Neufchatel, mayonnaise, Parmesan, shallots,...
- 2 pkg (9 oz each) frozen artichoke hearts, thawed and chopped
- 1 pkg (8 oz) Neufchatel cheese, softened
- 1/2 cup light mayonnaise
- 1/2 cup grated Parmesan cheese
- 3 shallots, grated
- 3 cloves garlic, grated
- 1 tablespoon chopped fresh thyme
- 3 tablespoons chopped fresh parsley leaves
- Juice of 1 lemon
- 1/2 teaspoon sea salt
- Assorted crackers and cut vegetables
Chile Relleno
By MystiQ
Recipe courtesy Carla Rodriguez, owner of Mom's Tamales in Los Angeles, CA
- 4 pasilla chiles
- 1 pound queso fresco cheese
- Toothpicks
- 3 eggs
- 1 tablespoon all-purpose flour
- 1 cup oil
- 4 medium Roma tomatoes, halved
- 1 cup water
- 2 garlic cloves, peeled and chopped
- 1 tablespoon chicken broth powder
- 1/4 cup oil
- 1 teaspoon all-purpose flour
- 1 tablespoon chopped oregano leaves
Nanaimo Bars
By MystiQ
Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray
- Bottom Layer:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/4 cup (50 grams) granulated white sugar
- 1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 cups (200 grams) graham cracker crumbs or crushed Digestive Biscuits
- 1 cup (65 grams) sweetened or unsweetened coconut (shredded or flaked)
- 1/2 cup (50 grams) walnuts or pecans, coarsely chopped
- Middle Layer:
- 1/4 cup (56 grams) unsalted butter, room temperature
- 2 - 3 tablespoons milk or cream
- 2 tablespoons (20 grams) vanilla custard powder (Bird's) or vanilla pudding powder
- 1/2 teaspoon pure vanilla extract
- 2 cups (230 grams) powdered sugar (confectioners or icing) sugar
- Top Layer:
- 4 ounces (120 grams) semisweet chocolate
- 1 tablespoon (14 grams) unsalted butter
Cream of Fresh Tomato Soup
By MystiQ
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Croutons, for garnish
Tortilla Soup
By MystiQ
If you are starting with somewhat old, dried out tortillas, great
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
- 4 cups chicken broth or homemade chicken stock
- 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro
- 1 lime, cut into wedges
Quick and Easy Homemade Macaroni and Cheese
By MystiQ
PREHEAT oven to 350°F. LINE a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper ...
- 1/4 cup butter
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 1/4 cups milk
- 1 cup chicken stock
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese
- 16 ounces elbow macaroni, cooked and drained
- Salt and pepper
Healthy Macaroni and Cheese
By MystiQ
Ricotta and pureed squash give this slimmed-down but familiar dish its creaminess
- 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
- 1 cup Homemade Chicken Stock
- 1 1/2 cups nonfat milk
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 3/4 teaspoon coarse salt, plus more for water
- Freshly ground black pepper
- 1 pound elbow macaroni
- 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
- 1/2 cup part-skim ricotta cheese
- 4 tablespoons finely grated Parmesan cheese (1 ounce)
- 2 tablespoons fine breadcrumbs
- 1 teaspoon olive oil
- Olive-oil cooking spray
Noodle Kugel
By MystiQ
Preheat the oven to 350 degrees F
- 1 pound wide egg noodles
- 5 extra-large eggs
- 4 cups half-and-half
- 1/4 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup golden raisins