This colorful side dish is packed with flavor and is sure to be a crowd pleaser.
Roasted Curried Cauliflower
- 1 large head cauliflower, cored, broken into large florets, florets sliced into 1/2-inch slices
- 1/2 onion, peeled, thickly sliced
- 4 cloves garlic, sliced
- 2 Tbsp lemon juice
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons yellow madras curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
1. Preheat oven, line baking pan with foil: Pre-heat oven to 425°F with a rack on the top third of the oven. Line a large rimmed baking with foil.
2. Whisk together garlic, lemon juice, oil, curry, cinnamon, salt: Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined.
3. Coat floret slices with curry mixture: Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.
4. Roast in oven: Roast in oven at 425°F for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.
Serve immediately or at room temperature.
Source: Simply Recipes
My dear sorority sister shared this festive holiday soup recipe with me. Vichyssoise is usually served cold but this is terrific served hot, cold or at room temperature. It is a perfect first course for your next holiday gathering. You can have a pot simmering on the stove and your guests will be coming back for more. Thank you Teddy for sharing this yumminess! It is my new favorite!
Prep time: 15 minutes
Cooking time: 1 hour
Makes approximately 10 cups (serves 6-8 in bowls or 20 in small appetizer glasses)
- 6 Tbsp butter
- 3 medium leeks (white and light green parts only, thinly spliced crosswise)
- 2 medium onions, halved and thinly sliced
- 2 tsp. kosher salt
- 1/2 cup dry white wine
- 1 lb. Yukon gold potatoes, peeled and chopped into 1 inch cubes (the smaller the chop, the faster they cook)
- 5 cups water
- 3 cups of apple juice or cider
- 1/2 cup creme fraiche or sour cream
- 2 cup heavy whipping cream (unwhipped)
- Chopped fresh chives for garnish
- 1 apple, julienne (cut into sticks) for garnish
1 Melt butter: In a large (6-quart) pot or saucepan, heat the butter on medium high heat until it melts and foams up.
2 Sauté leeks and onions: Toss in the sliced leeks and onions and salt. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium, until the leeks and onions are translucent and softened. Then stir in white wine and simmer until almost all liquid has evaporated.
3 Add potatoes, water and apple juice and bring to simmer. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat.
4 Purée until smooth: Purée using an immersion blender or working in batches, blend in a regular blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth, then return the soup to the pot.
5 Cool and stir in sour cream and heavy cream: Allow to cool a bit before stirring in the sour cream and heavy whipping cream. Simmer over moderate heat, stirring occasionally. Add more liquid if needed for desired thickness. Season with more salt if needed.
6 Serve warm in bowls or glasses: If serving warm, pour into bowls or glasses and garnish with chives and julienned apple on top. As an alternative, allow to cool completely and chill in the refrigerator if desired. The soup can be served just below room temperature (maybe 65°F or 18°C).
PSST! You can swap out heavy whipping cream for 1/2 & 1/2 for a lighter version of this rich and delicious soup with no loss in taste.
Makes 8 cups
I’ve added my own little twist to the old time favorite Chex Mix around the holidays. This party mix can even be enjoyed by your guests with dietary restrictions or gluten free preferences. It’s a modified recipe from the original Chex Mix. I nix the Wheat Chex, use gluten free pretzels, and also add my own little twist. Your guests will be coming back for more so you might want to make two batches!
3 tablespoons butter or margarine
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion power
2 teaspoon lemon juice
4 tablespoons Worcestershire sauce
1 cup pretzels (gluten-free versions available from Snyder’s or Snack Factory)
1 cup fancy mixed nuts
3 cups Corn Chex cereal
3 cups Rice Chex cereal
1. Melt butter in a 13X9 in baking dish in a 250 degree oven.
2. Remove dish from oven and stir in the seasoned salt, garlic powder, onion powder, lemon juice and Worcestershire sauce.
3. Add cereals, pretzels and nuts and stir until coated.
4. Bake @ 250 degrees for 45 minutes stirring every 15 minutes or so.
5. Remove from the oven and cool (if you can keep your family from nibbling)
6. Store in an airtight jar or large ziplock bag.
Blueberry Peach and Goat Cheese Tarts
Tender crust enveloping juicy colorful fruit, a few dots of cheese, and not much else. Makes four or six depending on size. Feel free to change out the fruit if you like. I especially like the combination of these summertime fruits.
You can make your own crust but I love the convenience of using frozen pie crust (Trader Joe’s is my favorite). It comes in a package of two. I make 4-6 tarts with one crust.
4 tbsp ground almonds (I love almonds but if you don’t – or have an allergy – you can skip. They help absorb the juice of the fruit)
2 cups fresh blueberries
1 ripe peach OR nectarine (white or yellow is fine)
2 tbsp raw sugar, divided use
3-4 oz. goat cheese, crumbled
1 tbsp lemon thyme leaves – optional
1 egg yolk, whisked
- Thaw the frozen dough according to package instructions.
- Preheat the oven to 350 degrees. Slice the peach or nectarine into 12 slices and set aside. Line two baking trays/jelly roll pans with parchment paper.
- Divide dough into 4-6 equal pieces and pat into discs. Roll out to measure about 5-7 inches each. They don’t need to be perfect circles.
- Dust each with ground almonds, if using. Divide the berries and peach slices between the dough discs, dot with goat cheese crumbles and thyme leaves (if using). Try to leave a good margin so that you can pull the edges of the dough up over the form a crumpled frame.
- Pull up the edges of the dough but leave most of the fruit showing, and gently pleat. Rustic and homemade is good!
- Brush the dough with egg or milk and sprinkle sugar on the dough and fruit. place the trays in the oven and bake for 20 minutes or until the pastry is golden. Cover loosely with foil and bak for about 5 more minutes.
- Remove from the oven and cool slightly, and then place on individual dishes for serving. Feel free to add vanilla ice cream or creme fraiche if you like.