Guest guest Posted June 16, 2004 Report Share Posted June 16, 2004 My wife uses a double boiler, although we have used a microwave steamer just as well. I prefer the taste of the boiler method. Often I eat them plain - no salt, sometimes add a salsa, or tomato sauce. Regards. ----- Original Message ----- From: bernadettepawlik@... Sent: Wednesday, June 16, 2004 11:20 AM Subject: [ ] Re: Steaming Veggies My biggest hurdle is that I really don't like veggies, and yet I know that they are essential to CRONING.What is the easiest way to steam veggies?Thanks to everyone for your replies to this message and my prior questions/messages. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2004 Report Share Posted June 16, 2004 Another easy way to get your veggies is to drink vegetable juices such as low salt V-8. Trader Joe's now makes several different varieties of veggie juice as well. It's easy to " spice them up " with just lemon juice (which makes 9 fruits/veggies) or your seasoning of choice. I also add lots of veggies to tomato sauces (chpd spinach, kale, squash, red, yellow or green peppers, onions, garlic, carrots). That way the overwhelming taste is the delicious sauce, not the veggies. BTW I don't mean the prepared tomato sauces (e.g Ragu, Prego). Buy plain tomato puree or sauce with nothing eelse added. You'll save 150 cal or so per serving and you won't get a lot of the garbage they put in commercially prepared sauces. Much cheaper too. on 6/16/2004 1:15 PM, Rodney at perspect1111@... wrote: > Hi Bernadette: > > Well there are few things I enjoy eating more than broccoli steamed > for 12 minutes. Nothing added. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2004 Report Share Posted June 17, 2004 Mostly, I eat the same ol veggies (salads, mushroom & brocoli soups)... and would like to eventually get a Vitamixer that would provide other variation of veggies & taste. A Vitamixer keeps pulp & everything you put in it. I think I'd enjoy blended veggies with water, and a bit of fruit to sweeten. High veggie smoothie. bernadettepawlik@... wrote: My biggest hurdle is that I really don't like veggies, and yet I know that they are essential to CRONING. What is the easiest way to steam veggies? Thanks to everyone for your replies to this message and my prior questions/messages. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2004 Report Share Posted June 17, 2004 Metal steamers that sort of unfold like a flower are available in most supermarkets, I think. Any pot can then become a steamer. You might like to try some yogurt mixed with a little garlic, if you like that or other herbs, e.g., dill for your beans or carrots, as a topper for your veggies. I just tried some Dannon plain yogurt last week and was pleasantly surprised to find that at least the carton I had no longer lists any kind of thickening agent in the ingredients. They seem to have gone back to just the basic product. It was good; not very acetic and smooth. I was pleasantly surprised and will go back to using that when I don't make my own. Ruth From: " jwwright " <jwwright@...> Reply- Date: Wed, 16 Jun 2004 11:33:40 -0500 < > Subject: Re: [ ] Re: Steaming Veggies My wife uses a double boiler, although we have used a microwave steamer just as well. I prefer the taste of the boiler method. Often I eat them plain - no salt, sometimes add a salsa, or tomato sauce. Regards. ----- Original Message ----- From: bernadettepawlik@... Sent: Wednesday, June 16, 2004 11:20 AM Subject: [ ] Re: Steaming Veggies My biggest hurdle is that I really don't like veggies, and yet I know that they are essential to CRONING. What is the easiest way to steam veggies? Thanks to everyone for your replies to this message and my prior questions/messages. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2004 Report Share Posted June 17, 2004 Yes, Dannon is the only real yogurt out there that I find, and it is not all that "real". If you make yogurt, or some years back, it had a lot of fluid. Idea was to strain the solids. Fifty years ago the yogurt was the solid stuff and very sour. So they added a thickener and called it all yogurt. Gotta be a thickener in their somewhere. yogurt like cottage cheese is one of those things you have to check the label each time you buy it, so I quit buying it. The "flower" got to be too small even for two of us. Now we have a 12" diameter "holey" bottom pan fits on top the dutch oven. Only at the revere store. The biggest problem with steamers used continually is after a while, they impart a "mineral" taste to the food. Another thing is to sprinkle parmesan, blue cheese crumbles, or my favorite - "peccorino" romano on the veggies. But mostly I eat them plain, mainly cause all that "good" stuff has too much sodium. Regards. ----- Original Message ----- From: Ruth Sent: Thursday, June 17, 2004 8:29 AM Subject: Re: [ ] Re: Steaming Veggies Metal steamers that sort of unfold like a flower are available in most supermarkets, I think. Any pot can then become a steamer.You might like to try some yogurt mixed with a little garlic, if you like that or other herbs, e.g., dill for your beans or carrots, as a topper for your veggies.I just tried some Dannon plain yogurt last week and was pleasantly surprised to find that at least the carton I had no longer lists any kind of thickening agent in the ingredients. They seem to have gone back to just the basic product. It was good; not very acetic and smooth. I was pleasantly surprised and will go back to using that when I don't make my own.Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2004 Report Share Posted June 18, 2004 Do you heat the yogurt mixture? Ruth wrote: > You might like to try some yogurt mixed with a little garlic, if you > like that or other herbs, e.g., dill for your beans or carrots, as a > topper for your veggies. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2004 Report Share Posted June 18, 2004 From: " jwwright " <jwwright@...> Reply- Date: Thu, 17 Jun 2004 10:42:32 -0500 < > Subject: Re: [ ] Re: Steaming Veggies Yes, Dannon is the only real yogurt out there that I find, (Here in Washington state, I can get a yogurt, Brown Cow, made in Oregon that is a superb yogurt, but has FULL fat in it; yummy, but oh my, the fat! and it is not all that " real " . If you make yogurt, or some years back, it had a lot of fluid. Idea was to strain the solids. Fifty years ago the yogurt was the solid stuff and very sour. The liquid, whey??, can be carefully stirred back into the yogurt, or used for other purposes, but then the mass is not as solid. Yogurt becomes 'sour' when the fermentation is not stopped soon enough. For my taste, I stop the process at four hours to keep it from being too acetic (sour). Straining the solids will make yogurt cheese, if you let it drain long enough. The bacteria in acting on the milk is what thickens the milk into yogurt and the time it takes to complete this process is what determines the acidity. So they added a thickener and called it all yogurt. The thickener, gelatin, agar agar, or ???, was added so us frugal types couldn't use their product as a starter to make our own yogurt. Gotta be a thickener in their somewhere. Yes, it is the active cultures, L. Bulgaricus, S. Thermophilus, L. Acidophilus and Bifidus. Yogurt like cottage cheese is one of those things you have to check the label each time you buy it, so I quit buying it. The " flower " got to be too small even for two of us. Now we have a 12 " diameter " holey " bottom pan fits on top the dutch oven. Only at the revere store. The biggest problem with steamers used continually is after a while, they impart a " mineral " taste to the food. Another thing is to sprinkle parmesan, blue cheese crumbles, or my favorite - " peccorino " romano on the veggies. But mostly I eat them plain, mainly cause all that " good " stuff has too much sodium. Regards. ----- Original Message ----- From: Ruth <mailto:cccucc@...> Sent: Thursday, June 17, 2004 8:29 AM Subject: Re: [ ] Re: Steaming Veggies Metal steamers that sort of unfold like a flower are available in most supermarkets, I think. Any pot can then become a steamer. You might like to try some yogurt mixed with a little garlic, if you like that or other herbs, e.g., dill for your beans or carrots, as a topper for your veggies. I just tried some Dannon plain yogurt last week and was pleasantly surprised to find that at least the carton I had no longer lists any kind of thickening agent in the ingredients. They seem to have gone back to just the basic product. It was good; not very acetic and smooth. I was pleasantly surprised and will go back to using that when I don't make my own. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2004 Report Share Posted June 18, 2004 Hi...... No, I do not heat the yogurt. I just take say 1/4 cup per person, sparingly sprinkle on some garlic powder and possibly a small shake of salt then stir it up. If I'm adding herbs, I like to do it a couple of hours ahead of time to let the herb's flavor permeate the sauce. It isn't necessary to heat it up. Ruth From: apricot85 <apricot85@...> Reply- Date: Thu, 17 Jun 2004 22:08:09 -0400 Subject: Re: [ ] Re: Steaming Veggies Do you heat the yogurt mixture? Ruth wrote: > You might like to try some yogurt mixed with a little garlic, if you > like that or other herbs, e.g., dill for your beans or carrots, as a > topper for your veggies. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2004 Report Share Posted June 20, 2004 Various toppings, dips, sauces, and flavorings are excellent on veggies too (raw or steamed), like nutritional/brewers yeast, fat-free mayonnaise, low-fat or fat-free cheese toppings, low-fat or non-fat yogurt, barbecue sauces, salad toppings, vinaigrettes, and many dozens more possibilities. All of Rodney's advice (below) is good. I prefer soups (as Rodney mentions), since they disguise the bad taste of veggies very well, and can be made with very inexpensive ingredients (cabbage, carrots, onions, okra, etc). Soups can also be canned by simply pouring the hot liquid into quart canning jars which self-seal. I do not boil veggies, but let them get soft in the boiling water with the stove turned off. Soup liquids are very filling and satisfying. Once you learn to use spices and soup bases, soups are unbeatable for taste and pleasure. And you can eat as much as you want without limit, providing you avoid all grains and beans and starchy veggies. So there are no tubers, no grains, no beans, no pastas, no corn, no starches, no high-calorie veggies or anything else that is high calorie in CR soups, other than lowest calorie veggies, lean meats, and maybe a handful of home-grown lentil sprouts. The " ALL-YOU-CAN-EAT CR DIET " has been previously published, and was used by a Men's Fitness Magazine journalist (Oliver) to lose weight. Following this diet, Oliver lost weight too fast (lost over 10 Lbs in 17 days). Please be sure to avoid such rapid weight loss. The " ALL-YOU-CAN-EAT CR DIET " is tasty and filling, but could accelerate weight loss faster than you might wish. But the diet is rather enjoyable (and painless) way to live a pretty good quality CR lifestyle without constraints on food volume. There is a wide choice of about 50 CR food items high in nutrition and low in calories that one eats without limits. -- Warren See Rodney's write-up below too, for good wisdom. =================== On 16 Jun 2004, Rodney Wrote: Hi Bernadette: Well there are few things I enjoy eating more than broccoli steamed for 12 minutes. Nothing added. By steamed I mean in the kind of double boiler that has holes in the top section to allow the steam from the bottom to get at the vegetables in the top. And the twelve minutes is timed from when the broccoli is put in with the water below boiling actively. Cook with lid ON. Twelve minutes seems ideal, for me anyway. If you still do not like steamed vegetables try adding some flavorings. Two available here, found in the herbs/spices section of the supermarket, are " Mrs Dash " and " Club House Vegetable Seasoning " . Also, a few weeks ago here, in response to a poster who insisted s/he just had to add butter to vegetables to make them palatable, it was suggested that a good way to 'spice up' vegetables is to serve them with chutney. I posted a quick analysis of the basic parameters for the chutney recipes I had reviewed. Essentially, eating vegetables with chutney is just adding fruits and vegetables to your vegetables, to make them more appetizing. (With the sole exception of the sugar, the ingredients in chutney are very much 'CR-approved'. And all of us here know how to get around the sugar issue). Another way to make vegetables more appetizing is to eat them in thick soups, containing a whole variety of them. Soups have the added benefit that the water content helps fill you up also. This is what Warren refers to as " ALL-YOU-CAN-EAT CR " (T Warren!). Hope this may help you to eat more vegetables! Rodney. ===================== > My biggest hurdle is that I really don't like veggies, and yet > I know that they are essential to CRONING. > > What is the easiest way to steam veggies? > > Thanks to everyone for your replies to this message and my prior > questions/messages. Quote Link to comment Share on other sites More sharing options...
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