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Recipes
Lucky 7 Layer Dip
By MystiQ
Recipe courtesy of Rachael Ray
- 1 (15-ounce) can refried beans
- 2 tablespoons hot sauce
- Extra-virgin olive oil, for drizzling
- 4 scallions, cut into 1 inch pieces
- 1 (16 to 18 ounce) jar green chili or tomatillo salsa
- 2 tablespoons chopped cilantro, a palm full, chopped
- 1 (15-ounce) can black beans
- 2 teaspoons ground cumin, 2/3 palm full
- 1 (16 to 18 ounce) jar chipotle salsa
- 2 cups sour cream
- 1 lime, zested and juiced
- 2 ripe avocados
- 2 cloves garlic, finely chopped
- 1 lemon, juiced
- 1 jalapeno, seeded and finely chopped
- Salt
- 2 plum tomatoes, diced
- Pimiento stuffed jumbo Spanish olives, chopped
- Tortilla chips, buy 2 sacks in 2 different colors/varieties
Mango Salsa
By MystiQ
Directions In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon ju...
- 1 mango - peeled, seeded and chopped
- 1/4 cup finely chopped red bell pepper
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 1 fresh jalapeno chile pepper, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
Chili
By MystiQ
Heat oil in an 8-quart pot at medium heat
- 3 tablespoons cold pressed olive oil
- 1 large onion
- 3 cloves garlic, chopped
- 4 cloves garlic, finely chopped
- 1 green pepper, chopped
- 15 oz. can diced tomatoes
- 15 oz. can tomato puree
- 15 oz. can garbanzo beans, drained
- 15 oz. can kidney beans, drained
- 1 cup water
- 1 teaspoon basil
- 1/2 teaspoon black pepper
- 6 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon sea salt
Mediterranean Salad with Lemon-Herb Vinaigrette
By MystiQ
Photo by
- 2 whole-wheat pitas, cut into quarters
- 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
- 1/4 c. Fresh mint leaves, plus more for garnish
- 1/4 c. fresh parsley leaves
- 1/4 c. fresh basil leaves
- Juice of 1 lemon
- 1 tsp. sugar
- kosher salt
- Freshly ground black pepper
- 2 c. tomatoes, roughly chopped
- 2 c. cucumber, roughly chopped and seeded
- 1 c. crumbled feta
- 1/2 c. kalamata olives, pitted and halved
Cabbage Rolls
By MystiQ
Bring a large stockpot of water to boil
- Cabbage and Sauce
- 1 medium head green cabbage, about 3 lbs (1350 g)
- 15-oz (470-ml) can tomato sauce
- 2 Tbsp (30 ml) brown sugar
- 2 Tbsp (30 ml) lemon juice
- 2 tsp (10 ml) Worcestershire sauce
- Meat Filling
- 1/2 lb (225 g) ground beef
- 1/2 lb (225 g) ground pork
- 1/2 cup (125 ml) tomato sauce
- 1 small onion, chopped
- 1/2 cup (125 ml) uncooked long-grain rice
- 1 Tbsp (15 ml) dry minced parsley
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) ground black pepper
- 1/4 tsp (1.25 ml) paprika
Mango Chutney -- Authentic
By MystiQ
Method: Green mangoes are preferable but half ripe mangoes can also be used
- 1 lb green Mango
- 1 cup Sugar
- 1/4 tsp Salt
- 1 tsp grated Ginger
- 2 Whole Red Chili
- 3 cup Water
- 2 tbsp Raisins
Bolognese Sauce
By MystiQ
2-3 quarts of sauce
- 3 tbsp. light olive oil
- 2 cups celery, diced
- 2 cups carrots, diced
- 2 cups onion, diced
- 1 sprig rosemary
- 1 sprig sage
- 5 cloves garlic, smashed
- 1 cup white wine
- 2 lbs. ground beef
- 2 cups red wine
- 2 cups Fabio's Marinara Sauce
- 1 cup tomato paste
- salt and pepper, to taste
Vanilla Extract
By MystiQ
Find a tall bottle that will hold at least a dozen vanilla beans
- 12 vanilla beans
- Vodka
Chocolate Almond Butter Brownies
By MystiQ
For added chocolate and melt-in-your-mouth goodness, I recommend stirring in the chocolate chips
- 1 cup creamy almond butter
- 1/2 cup coconut milk
- 3 eggs
- 2 tbsp coconut oil
- 3 tbsp organic maple syrup
- 1 tsp vanilla
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- Pinch of salt
- 2 tbsp creamy almond butter for drizzle
- Optional: 2 tbsp dairy free chocolate chips
FAQ - Key Ingredient
By MystiQ
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