John wrote:
On Mar 30, 8:57 pm, wrote:
On Mon, 31 Mar 2008 00:47:42 GMT, "John"





wrote:

wrote in message
...
On Sun, 30 Mar 2008 23:48:36 GMT, in alt.support.diabetes you wrote:
FBG 85
5-6 oz of Salmon fillet
A nice sized portion of roasted broccoli and cherry tomatoes
1/2 small baked potato
A taste of the NY strip steak my son made for himself...he's becoming an
unbelievable good cook at age 15.
Lots of water ;o)
1 hr PP 102
John C.
John,
Please forgive my lack of cooking knowledge -- I've never even thought
to roast broccoli -- or cherry tomatoes -- please give me a clue how
to go about that. I love broccoli, but I have family members who
won't eat it unless it's covered with cheese , or chopped up so fine
that you hardly notice its existence. Given the expense of fresh
broccoli, I would love to introduce the vegetable, in such a way that
they might be compelled by curiosity to give it a go. Thanks
Laura
Not sure...I promise I'll get the recipe from my wife and either post it in
the food group and/or email it to you.
John C.
Posting it in food is fine, if you should choose to e-mail use

lkdatverizondotnet

Thank you for making the effort.

Laura- Hide quoted text -

- Show quoted text -

I'll post it here Laura (hey, it's my thread and it's more on topic
than government plots and religious rantings )

My wife says to:

Preheat over to 400 degrees F.
On a cookie sheet, spread out desired amount of (preferrably) fresh
broccoli florets and grape or cherry tomatoes (she prefers grape) or
onion, bell pepper and the like. Add salt and fresh-ground black
pepper then drizzle everything with a generous amount of extra virgin
olive oil. Bake for 20 minutes.

She also sometimes uses balsamic vinegar with the olive oil to give it
a bit more zing.

John C.

x-posted to alt.food.diabetic

Here's a fave of mine.

Take a head of cauliflower and break into florets. Drizzle with olive
oil. Grate black pepper over.

Roast for 1 hour at 400F. It's now ready to season and eat, but try this:

Place cauli in food processor fitted with metal blade. Add fresh herbs,
spices, curry powder, cheeses, whatever floats your boat. Blend until as
smooth or chunky as you like. For a rich mouth feel, add 4 oz. softened
cream cheese if you want. Thin with olive oil and acid (lemon/vinegar)
in a roughly 3:1 ratio. Garnish generously and scoop away with your
favourite dip transport platform.

Don't be shy about roasting for an hour, though less time is OK. You can
add spices before or after roasting and the same veg spiced before &
after will have a completely different flavour as the spices will roast
along with the veg. A good coating of oil will keep spices from burning.

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

On Apr 3, 9:00 am, percy wrote:
John wrote:
On Mar 30, 8:57 pm, wrote:
On Mon, 31 Mar 2008 00:47:42 GMT, "John"

wrote:

wrote in message
...
On Sun, 30 Mar 2008 23:48:36 GMT, in alt.support.diabetes you wrote:
FBG 85
5-6 oz of Salmon fillet
A nice sized portion of roasted broccoli and cherry tomatoes
1/2 small baked potato
A taste of the NY strip steak my son made for himself...he's becoming an
unbelievable good cook at age 15.
Lots of water ;o)
1 hr PP 102
John C.
John,
Please forgive my lack of cooking knowledge -- I've never even thought
to roast broccoli -- or cherry tomatoes -- please give me a clue how
to go about that. I love broccoli, but I have family members who
won't eat it unless it's covered with cheese , or chopped up so fine
that you hardly notice its existence. Given the expense of fresh
broccoli, I would love to introduce the vegetable, in such a way that
they might be compelled by curiosity to give it a go. Thanks
Laura
Not sure...I promise I'll get the recipe from my wife and either post it in
the food group and/or email it to you.
John C.
Posting it in food is fine, if you should choose to e-mail use

lkdatverizondotnet

Thank you for making the effort.

Laura- Hide quoted text -

- Show quoted text -

I'll post it here Laura (hey, it's my thread and it's more on topic
than government plots and religious rantings )

My wife says to:

Preheat over to 400 degrees F.
On a cookie sheet, spread out desired amount of (preferrably) fresh
broccoli florets and grape or cherry tomatoes (she prefers grape) or
onion, bell pepper and the like. Add salt and fresh-ground black
pepper then drizzle everything with a generous amount of extra virgin
olive oil. Bake for 20 minutes.

She also sometimes uses balsamic vinegar with the olive oil to give it
a bit more zing.

John C.

x-posted to alt.food.diabetic

Here's a fave of mine.

Take a head of cauliflower and break into florets. Drizzle with olive
oil. Grate black pepper over.

Roast for 1 hour at 400F. It's now ready to season and eat, but try this:

Place cauli in food processor fitted with metal blade. Add fresh herbs,
spices, curry powder, cheeses, whatever floats your boat. Blend until as
smooth or chunky as you like. For a rich mouth feel, add 4 oz. softened
cream cheese if you want. Thin with olive oil and acid (lemon/vinegar)
in a roughly 3:1 ratio. Garnish generously and scoop away with your
favourite dip transport platform.

Don't be shy about roasting for an hour, though less time is OK. You can
add spices before or after roasting and the same veg spiced before &
after will have a completely different flavour as the spices will roast
along with the veg. A good coating of oil will keep spices from burning.

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!

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

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!!!

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

On Thu, 03 Apr 2008 10:00:04 -0400, percy
wrote:

John wrote:
On Mar 30, 8:57 pm, wrote:
On Mon, 31 Mar 2008 00:47:42 GMT, "John"





wrote:

wrote in message
...
On Sun, 30 Mar 2008 23:48:36 GMT, in alt.support.diabetes you wrote:
FBG 85
5-6 oz of Salmon fillet
A nice sized portion of roasted broccoli and cherry tomatoes
1/2 small baked potato
A taste of the NY strip steak my son made for himself...he's becoming an
unbelievable good cook at age 15.
Lots of water ;o)
1 hr PP 102
John C.
John,
Please forgive my lack of cooking knowledge -- I've never even thought
to roast broccoli -- or cherry tomatoes -- please give me a clue how
to go about that. I love broccoli, but I have family members who
won't eat it unless it's covered with cheese , or chopped up so fine
that you hardly notice its existence. Given the expense of fresh
broccoli, I would love to introduce the vegetable, in such a way that
they might be compelled by curiosity to give it a go. Thanks
Laura
Not sure...I promise I'll get the recipe from my wife and either post it in
the food group and/or email it to you.
John C.
Posting it in food is fine, if you should choose to e-mail use

lkdatverizondotnet

Thank you for making the effort.

Laura- Hide quoted text -

- Show quoted text -

I'll post it here Laura (hey, it's my thread and it's more on topic
than government plots and religious rantings )

My wife says to:

Preheat over to 400 degrees F.
On a cookie sheet, spread out desired amount of (preferrably) fresh
broccoli florets and grape or cherry tomatoes (she prefers grape) or
onion, bell pepper and the like. Add salt and fresh-ground black
pepper then drizzle everything with a generous amount of extra virgin
olive oil. Bake for 20 minutes.

She also sometimes uses balsamic vinegar with the olive oil to give it
a bit more zing.

John C.

x-posted to alt.food.diabetic

Here's a fave of mine.

Take a head of cauliflower and break into florets. Drizzle with olive
oil. Grate black pepper over.

Roast for 1 hour at 400F. It's now ready to season and eat, but try this:

Place cauli in food processor fitted with metal blade. Add fresh herbs,
spices, curry powder, cheeses, whatever floats your boat. Blend until as
smooth or chunky as you like. For a rich mouth feel, add 4 oz. softened
cream cheese if you want. Thin with olive oil and acid (lemon/vinegar)
in a roughly 3:1 ratio. Garnish generously and scoop away with your
favourite dip transport platform.

Don't be shy about roasting for an hour, though less time is OK. You can
add spices before or after roasting and the same veg spiced before &
after will have a completely different flavour as the spices will roast
along with the veg. A good coating of oil will keep spices from burning.

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


This sounds great. Thanks for taking the time to post it.

Laura

On Thu, 03 Apr 2008 16:24:44 -0400, 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

Oooo....that sounds yummy, too!

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