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Pot Luck Diaries
impromptu recipes from households coping with cancer
March 15, 1999
Garlic Mashed Potatoes and Quick Broccoli by Jack Beaven
Jacket Roasted Vegetable Medley

garlic, an antioxidantJack Beaven, a prostate cancer survivor in Ohio, sprouted his first batch of broccoli seeds just before Thanksgiving. "We'll be using them in our salads from now on," he says. "Second batch of seeds is already soaking.
In mashed potatoes, Jack uses skim milk and "lots of garlic." "Carrots, yams, and sweet potatoes - the yellow vegetables - are also good on a PCa diet," Jack says.
      For broccoli full grown Jack says "The way we like to fix it these days is to cut the stems in very thin slices and put them with the flowerets in a covered Corning Ware with a little herbed olive oil. Microwave for about 2-4 minutes on high (depending upon quantity). It's delicious."

Roasted Veggies

I
f you like oven baked potatoes and yams, you'll probably enjoy other vegetables cooked that way. Baking lends itself to a day when you have plenty of time to "leave things a little longer" if they're not yet done.
     Next time you heat the oven for potatoes or yams (sweet potatoes), put them in a casserole or heavy foil pan with room for extras. Add what you fancy from this list: beets, carrots, onions, parsnips, baby turnips, celery heads... and heads of garlic.
    Wash and gently scrub the potatoes and root vegetables but do not peel. Slash them with a sharp knife to let out steam and avoid bursting. Peel the outmost layer of onion and garlic skin but leave the rest on.
    Sprinkle with salt, pepper, and herbs to taste. Add a couple of teaspoons of olive oil and a splash of lemon juice if you wish. You might try adding a bit of ginger root, chili flakes, etc. Bake at 375 F for about an hour. With the lid on throughout, you'll have a fragrant dish of soft vegetables.
    Or take the lid off for the last 15 mins and brown.. Onions will exude caramel, which adds flavor but makes for a sticky pan. If you prefer, wrap the onions in foil.

    Quicker and fancier: Slice an assortment of these vegetables plus squash (butternut is good). Add bell pepper slices, celery root, etc. Cut them all in thick chunks. Arrange them on an open roasting pan sprayed with olive oil. Drizzle with another teaspoon of olive oil and sprinkle with salt and pepper and herbs. Roast at around 450 degrees F for about 20 mins.
    Leftover roasted vegetables are good added to salads.

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Updated Oct 3, 1999