Sunday, October 12, 2008

Who says veggies can't be comforting?

Apparently I am a big fan of oven roasting, because this is also my favorite way to prepare vegetables. The come out so soft, so sweet, and caramelized. I LOVE them, and there are so many ways to prepare them. So here are my veggie oven roasting tips:

1. You can really roast just about any type of vegetable, even tomatoes (with garlic and basil, mmmm), but just be sure to combine veggies with the same firmness and that would combine well with each other. Root veggies, squash, peppers, mushrooms, and eggplant are some of my favorites.
2. Be sure to cut up all your veggies the same size so they all cook evenly.
3. Toss with olive oil, or butter, and favorite seasonings, even just salt and pepper will do. Rosemary, garlic and herbs, italian seasonings, pesto, even seasonings meant for meat.
4. Spread evenly over baking sheet and roast at 400 for 15-20 minutes, or until softened and browned. Time will often depend on the size you cut your veggies.
5. Eat them as a side dish, put in a sandwich or wrap with pesto, hummus or just mayo, you won't even miss your lunchmeat!


Cammie Kate said...

Hello Friend!

I just wanted to let you know that after going through your food blog a few weeks ago I have been baking up a storm of bread. It has been great. I have been grinding wheat and experimenting with different types of wheat and different amounts of types, etc. It has been great, cheap and more nutritious! My family loves it and surprisingly, they love wheat bread. I have been able to make it light, moist, soft, even textured, etc. Now that I have a good standard, I am going to experiment with different types of bread.

Yesterday, during my 12 hour shift at the hospital I read a book about using legumes as flour, soup base, sandwich fillers, etc. I am excited to try it, though a little apprehensive. The book talks about beans as kind of a miracle product because of the health benefits, cheapness, storage possibilities, versatility, etc. I made a banana bread loaf and whole wheat oatmeal bread tonight, each with a 1/2 cup of bean flour. I will have to let you know how it tastes. I want to start adding 1/4 cup of white bean flour to my regular whole wheat bread to add protein, more fiber, etc.

Thanks for inspiring me several weeks ago! We actually bought 900 pounds of grain for our food storage last weekend - of food we will actually eat! It makes me less worried about the state of the economy because we have food to eat.

The whole wheat makes me crave less junk food and it is easier to cook meals for my family. I am so excited to be eating healthier. Even junk I used to love just doesn't sound as good any more. Anyway, I am rambling, I am just so excited.

I am glad you are doing well in Pennsylvania. I am jealous to be missing the fall leaves, they are so beautiful back there.

teresa said...

Hey Cammie! I love it, you'll have to tell me how it all turns out! You're very smart, I need to stock up on food storage, and I love beans too, I don't use them near enough!

Love you!