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Recipes
Pickled Turnips
By MystiQ
1. In a saucepan, heat about one-third of the water
- 3 cups (750 ml) water
- 1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt
- 1 bay leaf
- 1 cup (250 ml) white vinegar (distilled)
- 2-pounds (1 kg) turnips, peeled
- 1 small beet, or a few slices from a regular-size beet, peeled
- 3 cloves garlic, peeled and thinly sliced
One-Pot Mac 'n' Cheese
By MystiQ
Put the milk and macaroni in a medium saucepan
- 4 cups whole milk
- 3/4 pound elbow macaroni (about 3 cups)
- 8 ounces mild Cheddar, shredded (about 3 cups)
- 3 ounces part-skim mozzarella, shredded (about 1 cup)
- 2 ounces cream cheese, cut into small pieces
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon Dijon mustard
- Large pinch cayenne pepper
- Large pinch freshly grated nutmeg
- Kosher salt
Leek Potato Soup
By MystiQ
Chop the leeks into small pieces
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Quiche Lorraine II
By MystiQ
Directions Preheat oven to 450 degrees F (230 degrees C)
- 1 recipe pastry for a 9 inch single crust pie
- 6 slices bacon
- 1 onion, sliced
- 3 eggs, beaten
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1 1/2 cups shredded Swiss cheese
- 1 tablespoon all-purpose flour
Limoncello and Ricotta Cake
By MystiQ
In a large mixing bowl, combine ricotta, confectioners sugar, lemon zest and 1 Tbsp Limoncello
- For the Ricotta Filling
- 32 oz ricotta cheese
- 1 1/2 cup confectioners sugar
- 1 Tbsp lemon zest
- 1 Tbsp Limoncello
- For the Limoncello Soaked Lady Fingers
- 2 cups water
- 2 cups Limoncello
- 1 1/2 pounds lady fingers
- 4 cups lemon curd (see notes)
- lemon curd jarred
- For the Whipped Cream Topping
- 2 cups heavy whipping cream
- 4 Tbsp sugar
Baked Chicken Nuggets
By MystiQ
Crispy, crunchy, and low in fat
- 1/4 cup flour
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb boneless, skinless chicken breast, cut into 1 1/2- to 2-inch pieces
- 1/4 cup fat-free milk
- 1/2 cup plain dried bread crumbs (preferably whole wheat)
- Olive oil cooking spray
Fresh Strawberry Puff Pastry Tart
By MystiQ
Instructions Preheat oven 200C – 400F Thaw pastry Cut strawberries in half Spread baking paper on a cooking t
- Frozen puff pastry
- strawberry jam
- ricotta cheese
- fresh strawberries
- caramelized balsamic vinegar
Curried Cauliflower and Lentil Soup
By MystiQ
In a large pot add oil and bring to medium-high heat
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 large head of cauliflower, chopped into florets
- 1 1/2 cups red lentils
- 6 cups vegetable stock
- 1 28 ounce can of diced tomatoes
- 2 T red curry paste (I like Thai Kitchen brand)
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 tsp sea salt (or more, to taste)
- 1/4 tsp black pepper
Tomato Broccoli Pesto Fettuccine
By MystiQ
PREPARATION 1. In a pot over high heat, cook the broccoli for about 2-3 minutes
- Servings: 3-4
- INGREDIENTS
- 2 cups broccoli
- 1 cup cherry tomatoes, halved
- 1 cup pesto
- 12 ounces cooked fettucine
- 1/2 cup parmesan, grated
- 2 teaspoons salt
- 2 teaspoons pepper
Garlic Parmesan Wings
By MystiQ
(Low Carb) adapted from Steamy Kitchen
- 1 tsp Gourmet Garden chopped oregano
- 1 tsp chopped, dried rosemary
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1 1/2 lbs chicken wings
- 2 tbsp olive oil
- 1 tbsp Gourmet Garden chopped basil
- 1 tbsp Gourmet Garden chunky chopped garlic
- 1/4 cup finely grated parmesan cheese