ROAST VEGETABLES ~ TRENDING!

‘The BEST’ OVEN-Roasted VEGETABLES!

CHANGE THE WAY YOU ROAST VEGETABLES: For goodness sake! After making over 1,000 meals with roast veggies, I started experimenting and made some modifications. I knew I had a winner when I got huge compliments for  my ‘new’ roasted vegetables. It is still my all time favorite veggie recipe!  One reason is that it’s so easy to make! At a dinner party, one of my friends proclaimed  “These veggies are so good. I cant believe how good they taste!”  The potatoes are crispy,  yet soft and  fluffy on the inside.  The red peppers were especially a big hit.  I have been asked to share this recipe with you. I hope you enjoy it!


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INGREDIENTS

1 medium potato* (any kind),  cut into 1  inch cubes
1 yam* peeled and cut into 1 inch cubes
1 carrot and/or parsnip peeled and sliced into 1 inch slices
6 brussels  sprouts
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered ( sweet or red onions  )
2  red and/or yellow bell peppers, cut lengthwise into 1  inch strips
1/2 cup Calamata olives, pitted
2-4 tablespoons olive oil ( more oil, the better )
2 sprigs of FRESH Rosemary or Thyme
3/4 teaspoon salt
3/4 teaspoon freshly ground black
* If you decide to leave the  skin on large tubers before roasting,  wash and scrub well. Soak in cleaning vinegar for at least 15 minutes before chopping.

INSTRUCTIONS

  1. Preheat oven to 450 F degrees(232 C ) and prepare vegetables.
  2. In a large bowl, toss potatoes, yams, carrots and brussels sprouts with  olive oil and salt.  Add to roasting pan and roast in the oven for 20 minutes

    Cubed Potatoes, Yams, Parsnips & Carrots

  3. Add garlic and shallots to  the pan  and toss with the other vegetables. Roast for 20 more minutes

    Garlic And Shallots

  4. Add chopped bell pepper and olives to the pan and sprinkle with black pepper.  Add 2 rosemary sprigs on top of the vegetables. Return to oven
  5. Cook for 20 minutes longer until vegetables are nicely browned but not charred. Because the peppers are only cooked in the last  20 minutes, they are still juicy, tender and tasty.  As all oven temperatures vary, please check the vegetables as they roast.

Fresh Rosemary

TIP:  Make sure you use FRESH ROSEMARY (or thyme – if you don’t have rosemary on hand ). Rosemary needs to be fresh, or not at all. When chopping vegetables err on the larger, chunky  side.  You can always  substitute/add your favourite veggies.  Keep in mind  THE 20 – 20- 20  MINUTE ‘Roasting’  Rule: The firmer vegetables go in first. Then, add the onions and garlic with the most tender vegetables in the final 20 minutes: mushrooms, green tomatoes,  peppers.

VARIATIONS
1.  I add baby turnips  if they look especially fresh and small at the market that day.  As you know, this recipe bakes in 3 BATCHES. The hard root vegetables are roasted first.

Turnips

2. The softer onions and garlic are next in the next 20 minute intervals.

3.  In the third and final stage,  the lighter,  succulent vegetables are added. Friends ask me how my roasted peppers stay so juicy and tasty?   They are only roasted for the last 20 minutes.  The peppers add such a great flavour  and sweetness to the mix.   Try the black olives. If you are not a fan, just  leave them as the flavour is very complementary to the mix. Please  try them before you pass judgement.

Oven Roasted Vegetables

The great aroma for these roasted vegetables comes from  the garlic and shallots along with the rosemary of course. HINT: Use up what you’ve got. Look in the fridge and pantry and roast it!


THE POWER OF ROOT VEGETABLES
The starchy root veggies will satisfy your sweet tooth. You not only feel fuller afterwards, weight loss benefits prevail.
From their high-fiber content to their many nutrients, root vegetables boast  a long history of medicinal and dietary uses.  These vegetables can be served cold as well.  They sell these cold  at those expensive gourmet shops.  Cooked and then cooled potatoes (as well as quinoa, barley and rice). All have resistant starch.  Resistant starch burns more slowly and helps you lose weight. They appear to help you burn fat up to  24 hours later. Why?  No one knows. But what is known is that once resistant starch gets to the colon, your body ferments it and produces an anticancer agent called butyrate – yet another health benefit.

Roast Winter Vegetables on the BBQ

Lentil Soup – The Joy of Goodness!

 

‘PLANT BASED PROTEIN DIET’

lentils

Beluga Black Lentils

Lentil soup is a hearty soup made with small legumes known as lentils, which are similar to beans. The soup also includes other spices and vegetables. This soup is easy to make as a vegetarian or vegan  -very healthy dish!  Although there are many different recipes for making this soup, the basics are fairly constant across recipes….except for this one!
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INGREDIENTS

  • Beluga Black lentil 1 cup rinsed (and picked)
  • 2 Tbsp. Olive oil ( or sesame oil)
  • 1 Onion large ( up to 1 cup)
  • 1 Clove garlic – large
  • 4 cups water ( or stock)
  • 10-15 green pods of cardamom
  • 1 tea spoon cumin seeds
  • Ginger root 1/2 inch peeled chopped –  or grated
  • 1 carrot peeled & chopped
  • 1/8 tsp. Cayenne pepper .
  • 1/4 tsp. Salt

INSTRUCTIONS

  • In a frying pan with 2 inch sides (or dutch oven)
  • Add Oil
  • Add chopped onions (cook until translucent)  followed by 1 clove of chopped garlic
  • Add cumin* (fresh ground)
  • Add cardamon* (fresh ground seeds)
  • Add Cayenne pepper 1/8 tsp.
  • Add beluga black lentils
  • Add 4 cups of water, mix well
  • Bring to a boil then cover over medium heat, cook until lentils are cooked but not mush. About 20 mins
  • Add chopped ( or grated ) ginger, salt and chopped carrot. Cook for another 5-10 mins.


This is a thick soup. You may need to add a bit more water if you wish.
TIP: *Use a soft brush to get all the spice out of the mortar bowl  –  into the pot.
CARDAMOM: Cardamom pods vary in size. Loose cardamom in bulk stores may be dried out. Also, there are large and small pods. Use common sense when adding ‘fresh’ spices to your recipe.

Beluga Lentil Soup – Garnished with Avocado and a dollop of Greek  yogurt + a sprinkle of cayenne pepper (or paprika)

TIPS AND TRICKS
I always cook Beluga lentils in a separate pot for this recipe in order to save a portion for my Lentil  Butternut Squash Salad. I add 1 cup of cooked lentils to the soup ( plus the cooking water ) and the rest is capped for salads. I enjoy this salad very much with walnut oil.  Substitutes for butternut squash are acorn squash,  yams or pumpkin [ even chick peas ]. Sometimes, I make this Beluga lentil salad with  mango, red pepper and chopped sweet onions – with plenty of cilantro.

Beluga Lentil, Roasted Squash, Tomato and Cilantro Salad

NATIONAL LENTIL FESTIVAL
PULLMAN, WASHINGTON, USA

Pullman hosts this annual festivity every August, which recognizes the magically delicious legume and features the world’s largest bowl of lentil chili! Lentilfest.com

21st Legendary Lentil Cook-OFF:
Each spring, people send recipes from around the country. A panel of food experts evaluates the dishes and selects five finalists who are brought to the festival to prepare their dish for a panel of five celebrity judges. ( All 109 of this year’s recipes are available in a cookbook for sale for $5 at the festival and online. Hungry yet?)

LENTIL CHILI -It takes a canoe paddle to stir 350 gallons of lentil chili.

STORING LENTILS
I freeze my cooked lentils in glass jars. I find it is the safest method for preserving food. To learn more about lentils visit this site –> tasteinsight.com

INTERESTING FACTS About Beluga Black Lentil
Black lentils are called BELUGA because of their resemblance to caviar. A fun conversation at the dinner table. They have a warm, nutty flavor and keeps its shape, even during prolonged cooking. They are the most nutritious out of all the types of lentils. On the other hand, the red lentils, also called red ‘split’ lentils become a bit mushy while cooking. Similar to what you see with ‘split pea’ soup. In India, the lentil is known as dal or daal. [ The optical lens is named after the Latin word for lentil: lens. ]

LENTIL SOUP:  CURE FOR THE WINTER CHILL

Finding the balance in life – with lentils

 

Grilled Cauliflower -TRENDING

In Living Colour

Cauliflower Steak

What’s popular in Paris today is braised or grilled cauliflower. It started last summer (2018), when everyone was grilling ‘colourful’ cauliflower.  A cheerful and healthy choice. We are featuring purple cauliflower for the nutritional value.
Purple cauliflower has the same antioxidant: anthocyanin, which is also found in red cabbage and red wine. The trend towards gluten-free and dairy free helps support cauliflower. Food companies are capitalizing on the low-carb, gluten-free trend by using vegetables like cauliflower to replace flour, rice and other simple carbs. Mashed cauliflower (see recipe below) instead of mashed potatoes is a welcome change.

Slicing Cauliflower Steaks for the Grill

Spicy Herb Oil : Use this oil to baste your grilled cauliflower.
Add basil, parsley leaves, garlic, lemon zest, salt and oil to a food processor: emulsify.
Taste and adjust the seasoning if needed. It’s your basting oil, your taste buds. You never go wrong with fresh herbs. That’s the real secret.   Transfer the oil into a small jar or container. Make it hot (caliente) by adding  jalapeno and stir to combine. Baste the cauliflower with this oil mixture at the end of cooking.  Your Paleo  friends will applaud  your efforts.  Make enough grilled cauliflower to FREEZE and enjoy at a later date.

Colorful Grilled Cauliflower Trees -We Are Eating Healthy Today!

ADD FLAVOUR ‘when you kick it up a notch’: Click on -> Emeril Lagasse for his oil spice suggestions. Emeril  likes to add curry powder and/or cayenne pepper & garam masala to his basting oil  mixture instead of our  classic *basil, parsley and lemon mix*.  We are  all-embracing the healthy, exotic, eastern spices. Oven roasted instead of on the  grill works well for Emeril as he chooses flowerets for easy eating and coverage.  It’s all good, healthy and tasty!

Caliante (Hot) Basting Sauce  with ”Garam Masala’

BONUS recipe

CAULIFLOWER MASHED POTATOES
HEART SMART: This recipe  using ‘white’ cauliflower, cuts back on carbohydrates and starches in your diet  (part of the Paleo Diet Plan). . A healthy choice!  The big bonus is that some people can not tell the difference between your cauliflower mash and your traditional ‘starchy’ mashed potatoes  you have served for many years.

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Ingredients:

• 1 large head cauliflower
• 5 large cloves garlic, peeled
• ¼ – ½ cup light sour cream
• 1-2 Tablespoons unpasteurized butter
• 1/4 Tsp, Nutmeg
• Sea salt and black pepper to taste

DIRECTIONS

  1. Fill a four-quart stockpot with 1-2 inches of water and allow it to come to a boil.
  2. While water heats, wash and trim cauliflower and cut up the florets and stem.
  3. Place cauliflower and garlic into the pot, lightly salting. Boil 10 minutes, or until everything is tender. Drain out the water and transfer the garlic and cauliflower into a bowl . Use an electric hand mixer (or use a hand masher) to create your ‘smashed’ cauliflour.
  4. Add in butter, sour cream, salt, pepper and nutmeg. Mix until smooth and serve hot.

FREEZER TIME: 10-12 MONTHS. Cooked cauliflower can not sit longer than 2 hours before freezing or refrigerating for another 3-5 days. Properly stored, freezer cauliflower  will maintain best quality for 10 to 12 months. But will remain safe beyond that time.

Cauliflower has several properties that may help with weight loss. First, it is low in calories with only 25 calories per cup, so you can eat a lot of it without gaining weight. … As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness.