Saturday, October 23, 2010

Roasted Veggies Three Ways

Just a quick post with a few ideas because I wanted to send this off to a friend. I will update later with specific ingredients. You who know me know i am NOT a recipe girl. I'm more a good enough gal... so consider this a canvas for your creative abilities.

My friend J gave me a great tip on how to expand the use of roasted veggies. First, you roast a ton of veggies at around 400-425F for as many minutes as it takes to get them done. Maybe half an hour. I use cauliflower, eggplant, peppers, zucchini, carrots, sweet potato. The list is endless. Then divide it into three batches.

Batch one: Add tomato sauce and italian spices. Freeze. Thaw, heat and put on pasta, or bread sticks or make pizza.

Batch two: Add curry sauce (or spices) and maybe some coconut milk. Freeze. Thaw, heat and serve on rice, or polenta or eat with a spoon.

Batch three: Whirl in the blender or food processor and make a dip. You might add Greek yogurt if you want. I can't recall what else she adds to this batch because I have yet to make it but you get the idea. You could add chick peas and make a veggie hummus. This one you probably don't want to freeze especially if you use a milk product.

Play around with it!!

Favorite Allergy Free REAL food blogs

I admit..I judge a blog very quickly. I was recently looking through a list of REAL food allergy (mostly gluten) free blogs. Here are the ones I found to be my favorites. There are other great ones..and some that are much more well known. But these struck me right off the bat. They are simple looking blogs, not a lot of ads, easy to read and most have beautiful pictures! I 'heart' pictures.

Glugle Guten Free (Currently has a ton of Halloween ideas.)