I was thrilled to be part of the Jersey Bites Cooking Stage at the annual NJ Home Show this weekend! Loved meeting so many wonderful people from my home state and sharing healthy cooking tips, easy ideas for no-sweat entertaining, and kitchen hacks to help them feel like rock stars in the kitchen.
Here are the recipes we enjoyed so you can try them too! xo Julie
Tandoori Roasted Cauliflower Soup
One of my top tricks for getting the tastiest results when cooking veggies? Try roasting them on parchment paper! It gives them a nutty flavor that appeals to even the pickiest of eaters with easy cleanup for you. This rich, hearty, dairy and gluten free soup uses cauliflower in two awesome ways, pureed into the broth for thickness and roasted to add at the end for incredible flavor. Feel free to add any mix of veggies you like at the end of cooking! Baby spinach, diced peppers, and diced carrots would all work well.
8 cup(s) uncooked cauliflower, bite-size florets, divided
2 1/2 tsp curry powder
1 tsp table salt, divided
3/4 tsp coconut oil
2 cups chopped onion
1 tsp minced garlic
1 tsp minced ginger
1 tsp mustard seed
1 tsp cumin seeds
4 cups fat free chicken broth or vegetable broth
14 oz canned diced tomatoes, drained
15 oz can chick peas, rinsed and drained
2 cups uncooked string beans, cut into bite-size pieces
1 TB fresh lime juice
cilantro leaves for garnish
Preheat oven to 450°F. Line a baking sheet with parchment paper
Place 4 c cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp curry powder and 1/2 tsp salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.
While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp curry powder (or more to taste); cook, stirring frequently, 1 minute.
Add remaining 4 c raw cauliflower florets (frozen cauliflower makes a fine substitute too!) and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.
Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes, chick peas, and green beans. Cook, uncovered, until green beans are tender, 10 minutes. Stir in lime juice and roasted cauliflower; sprinkle with cilantro.
Yields 8 cups w serving size: 1 cup
Use a microplane grater to make quick work of mincing your garlic!
A splash of citrus juice at the end of cooking brightens the flavor of all your soups and sauces
Dark Chocolate Mini Tarts
These just-right-sized dessert bites feature a rich simple ganache filling paired with a dusting of salt. Perfect for a party or to pair with a nightcap…plus these treats only take minutes to make!
1 package of 15 mini fillo shells (in your grocer’s freezer)
1/4 cup heavy cream
1 tsp salted butter
3.5 oz bar bittersweet chocolate, chopped
1 tsp vanilla extract
Optional coarse sea salt for garnish
Preheat oven to 350ºF. Bake fillo shells on a sheet pan for 5 mins to crisp. Combine cream and butter in a small saucepan over medium heat stirring occasionally, until butter melts. Reduce heat to low; stir in chocolate and bourbon until combined. Let chocolate mixture cool slightly & spoon 2 heaping tsp evenly into shells. Sprinkle tarts with optional salt; chill until filling sets, about 10 minutes.
Yields 15 Tartlets
Substitute other liqueurs or flavored extracts for the vanilla extract for a fun flavor twist! Brandy, Peppermint Scnapps, Vanilla Extract, Dark Rum, Framboise, or Coffee Liqueur would all be delicious!
For a holiday twist garnish w crushed candy canes