MystiQ's profile page
Recipes
Chocolate Peanut Butter Bars
By MystiQ
HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl
- 2 cups quick-cooking oats
- 1 3/4 cups firmly packed light brown sugar
- 1 1/2 cups All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butter
- 1/2 cup chopped peanuts
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1 large egg, beaten
- 1 (14 oz.) can Sweetened Condensed Milk
- 1/2 cup Creamy Peanut Butter
Pastel Meringue Nests
By MystiQ
Yield: ~14 x 3-inch round nests
- You will also need:
- 5 egg whites, at room temperature
- Pinch of cream of tartar
- 1-1/4 cup (250 g) superfine (caster) sugar
- Drop of food gel colour of choice
- 2 baking sheets
- parchment paper
- 1 large (18-inch) pastry bag
- 1 large pastry tip of your choice
Lemon Berry Tarts
By MystiQ
Have ready eight 4-3/4-inch fluted tart pans with removable bottoms
- 1 recipe Shortbread Pastry Dough
- 1/2 cup heavy cream
- 1 cup Lemon Curd
- 4 cups fresh berries
- Lemon Curd Yields about 1-3/4 cups.
- 3 large eggs
- 2/3 cup granulated sugar
- 1/2 cup fresh lemon juice
- 6 Tbsp. unsalted butter
- 1 Tbsp. finely grated lemon zest
Yellow Rice (Arroz Amarillo)
By MystiQ
Note: if you want to use brown rice (white rice is recommended especially if you have digestive issues) or eat whit...
- 3/4 teaspoon ground turmeric (I use this one)
- 1/4 teaspoon ground cumin (source)
- Pinch freshly ground cinnamon (source)
- Pinch coriander (source)
- 1 1/2 cups chicken broth (homemade or purchased from small vendors (like these) who make it authentically. If you don’t have any on hand, use all filtered water)
- 1 1/2 cups filtered water
- 1 tablespoon grassfed butter (where to find)
- 3/4 teaspoon sea salt
- 1 1/2 cups white basmati rice (brand I use)
- Frozen organic baby peas
Leek Salad
By MystiQ
Recipe courtesy Melissa d'Arabian
- 4 medium leeks
- 1/2 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1 slice bacon, cooked crisp, chopped
Mango Cobbler
By MystiQ
Directions Preheat oven to 375ºF
- 3 mangoes, peeled, pitted and sliced
- 2 tablespoons lime juice
- 1/2 teaspoon ground nutmeg
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 3 tablespoons butter, cold
- 1/2 cup milk
Apple Strudel
By MystiQ
Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon
- 1 1/2 cups diced peeled apples
- 1/2 cup chopped toasted pecans
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon, if desired
- Flour for dusting
- 1 can Pillsbury™ refrigerated crescent dinner rolls
- 2 tablespoons butter, softened
- Additional softened butter
Artichoke Dip
By MystiQ
Combine & bake for 20 minutes in 325 degree oven
- 8 oz Cream Cheese
- 1 can Artichokes
- 3 Cloves mashed Garlic
- 1 Cup Mayonaise
- 1/2 cup fine grated parmesan cheese
- 1/2 cup fine grated romano
Tortilla Soup II
By MystiQ
Bring a saucepan of water up to a boil and add the dried peppers in, turn off the heat and cover
- 3 dried ancho chile peppers
- 1 tablespoon extra virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, smashed
- 1 28-ounce can of whole plum tomatoes
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 6-8 cups low sodium chicken broth
- 2 bay leaves
- 4 springs fresh thyme
- kosher salt
- 1 -2 grilled & sliced chicken breasts
- 1 cup crumbled queso fresco
- 2 diced avocados
- fresh cilantro
- 5 corn tortillas, cut into thin strips -- baked or fried
- 1 to 2 tablespoons sour cream (optional)
"Mock" Garlic Mashed Potatoes
By MystiQ
8 carbs per serving
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter