Just Roast It...

In a recent conversation with my mother we were talking about cooking dinner, of course because what else would we be talking about, and she said well you roast everything...and that is correct!  Roasting is my favorite cooking method for vegetables.   I just love that crispy, caramelized delicious flavor of a roasted vegetable.  In my opinion it gives the vegetable life and flavor.  It is the complete opposite of a boiled, limp, bland vegetable that nobody wants to eat.  Now granted I am sure that there is a vegetable that cannot be roasted and when I find it I will let you know but in the meantime let's roast veggies.

Roasted Greens
1 lb. Green Beans (cleaned)
1 Medium Onion (sliced)
Olive Oil
Salt/Pepper
2 Handfuls Pecans (chopped fine)
Parmesan Cheese

Preheat the oven to 350
In a bowl toss the beans and onion with olive oil
Season with salt/pepper
Lay beans on a baking sheet and roast for 10 minutes
After 10 minutes turn beans over and roast for an additional 10 minutes
Remove from oven
Toss with pecans and sprinkle with Parmesan Cheese

To Eat Vegetables Or To Only Eat Vegetables...

What is a vegetarian?  The interpretation of a vegetarian is pretty liberal these days...is it a person who strictly eats vegetables and consumes no animal protein at all - not even honey?  Is it the person who eats only vegetables but still consumes eggs?  Is it the person who eats no red meat but enjoys fish?  Am I a veg head because I only eat red meat about every 4 - 6 weeks?  For what it is worth my interpretation of a vegetarian is whatever you decide you want it to be.  So go out and celebrate vegetarian month which ever way you please but try this veggie recipe for Lentil Stuffed Peppers along the way.

Lentil Stuffed Peppers

4 Large Green Bell Peppers (halved / seeded and tops chopped)
1 Cup Lentils
1 Cup Low Sodium Chicken Broth
3 Cups Water
2 Tablespoons Olive Oil
1 Medium Onion (chopped)
Salt/Pepper
1 Teaspoon Hot Red Pepper Flakes
1 Glass Red Wine
1 28 oz. Can Diced Tomatoes
1 Lemon  (zested)
***5 oz. Four Cheese Shred - Asiago, Fontina, Parmesan, Provolone
Panko Bread Crumbs

Preheat oven to 350 degrees
In a glass dish place the peppers cut side down. Pour a tad of water around peppers so that they can steam.
Place in oven for 40 minutes.

In the meantime bring the chicken soup and water to a boil. Add lentils and cook till tender about 15 minutes
Drain and season with salt/pepper and lemon zest, set aside.

At the same time as the lentils are boiling, in a separate skillet, over medium heat add olive oil and onions.
Season onions with salt/pepper and red pepper flakes for 5 minutes. Add the red wine and cook for another 5 minutes. Add chopped pepper tops and tomatoes. Re-season with salt/pepper. Cover with a lid and cook for 20 minutes.

Remove peppers from oven and cool slightly. Add the lentils and cheese to tomato mixture. Stir to incorporate. Take each halved pepper and fill with lentil mixture. Place filled pepper back in glass dish and repeat till all pepper halves are filled. Top with a sprinkle of Panko Bread Crumbs. Add a tad of water around peppers. Return to oven for 20 minutes. Serve alongside a salad and garlic bread.

***Your choice of shredded cheese may be used

Homemade Bread Crumbs

Delicious in So Many Dishes...

Stale Bread (example...Italian Bread, Rolls, Semolina Bread, Seasoned or Flavored Bread)
Salt/Pepper
Dried Basil
Dried Parsley

Break bread into small pieces
Place into the blender or food processor
***Grind to desired consistency (not too powdery)
Remove crumbs and place in air tight container
Season with salt, pepper, basil and parsley
Cover and place in a cool dry place until ready to use

***If a recipe calls for powdery bread crumbs then re-process the amount needed for the recipe not the whole batch.  Powdery bread crumbs tend to melt away while cooking.