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