On Fri, 04 Apr 2008 07:44:36 -0400, percy
wrote:

kathy wrote:
On Apr 3, 3:24 pm, percy wrote:
kathy wrote:

Keep in mind roasting veg removes water thereby concentrating sugars
(which is the whole point). Practice portion control for starchier
roasted veggies and test as with any new food or prep method. Watch out
for tomatoes. The smaller the sweeter.
Vicki
OMG!
Why OMG?

Here's another!

Take sweet peppers of all colours and cut into finger-width strips,
season and coat with olive oil. Roast at 400 for 30 - 40 minutes. Remove
and place in bowl. Melt in a couple ounces cream cheese. Garnish with a
grating of Parmesano Reggiano or any other dry strong cheese.
An excellent dish, creamy and very diabetic friendly. I put in at least
1/2 tsp coarsely ground black pepper, I adore the warmth and flavour it
imparts. Roast some extra peppers and refrigerate for use in the next
morning's omelet.

Vicki

MORE MORE MORE!!!

Heheh.

How to roast a whole head of garlic. Do lots and store in fridge, it'll
keep for a while.

Cut the tops of whole heads of garlic and place on sheets of foil.
Drizzle olive oil over the top and wrap tightly. Roast at 400 for 45
minutes. Cool enough to handle. Squeeze out the soft garlic cloves just
like squeezing toothpaste out of a tube, refrigerating any unused. Put a
whole head in the roasted cauli dip and you'll think you've died and
gone to heaven!

Vicki

Thank you again. Hubby loves garlic -- but I don't think he's ever
experienced roasted garlic -- I know I haven't. I'll have to give it
a go.

Laura