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