Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 > This is in the lines of a stupid question as I know this would vary > with cooking time but it seems not to make a huge difference. > > Do string beans always like stay al dente? I steam for quite a while. > > I want to sautee in brown butter, sage and garilc.. > > Should I first blanch and then sautee? Would that help? Yep. Blanch lightly. But every once in a while you just get a batch of tough string beans. > > Also, anyone have an interesting recipe for broccoli rabe? Not the > craziest about bitters. Yeah, me too. I love broccolini though. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 > This is in the lines of a stupid question as I know this would vary > with cooking time but it seems not to make a huge difference. > > Do string beans always like stay al dente? I steam for quite a while. > > I want to sautee in brown butter, sage and garilc.. > > Should I first blanch and then sautee? Would that help? Yep. Blanch lightly. But every once in a while you just get a batch of tough string beans. > > Also, anyone have an interesting recipe for broccoli rabe? Not the > craziest about bitters. Yeah, me too. I love broccolini though. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 > This is in the lines of a stupid question as I know this would vary > with cooking time but it seems not to make a huge difference. > > Do string beans always like stay al dente? I steam for quite a while. > > I want to sautee in brown butter, sage and garilc.. > > Should I first blanch and then sautee? Would that help? Yep. Blanch lightly. But every once in a while you just get a batch of tough string beans. > > Also, anyone have an interesting recipe for broccoli rabe? Not the > craziest about bitters. Yeah, me too. I love broccolini though. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 At 07:01 AM 9/15/2009, you wrote: This is in the lines of a stupid question as I know this would vary with cooking time but it seems not to make a huge difference. Always remember that the only stupid question is the one you don't ask. (Assuming you look in BTVC or on the websites first! <g>) Do string beans always like stay al dente? I steam for quite a while. Define " quite awhile. " Frozen green beans can take 20-30 minutes to steam to tender. I want to sautee in brown butter, sage and garilc.. Should I first blanch and then sautee? Would that help? I would be inclined to steam them first and then sautee -- then you're less likely to incinerate your sauce while getting the beans tender. Also, anyone have an interesting recipe for broccoli rabe? Not the craziest about bitters. My mentor had one for broccoli rabe, but I could never find any. I'll see if I can find her recipe. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 Jodi I don't steam my veggies any more, and particularly string beans. I have to simmer in water to get string beans (and other veggies) mushy enough for my upper GI [big sigh]. I eat more Roma/Italian green beans (a form of string bean) then the other types simply because I can get them soft enough for my upper GI, and they aren't as fibrous. I have to watch how often and how much I eat of other types of string beans. I NEVER touch french-cut green beans or I am in severe pain and nausea for at least 24 hours... Just the way it is dealing with a cranky, dysfunctional upper GI... Kim M. SCD 5+ years > > This is in the lines of a stupid question as I know this would vary with cooking time but it seems not to make a huge difference. > > Do string beans always like stay al dente? I steam for quite a while. > > I want to sautee in brown butter, sage and garilc.. > > Should I first blanch and then sautee? Would that help? > > Also, anyone have an interesting recipe for broccoli rabe? Not the craziest about bitters. > > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 Jodi I don't steam my veggies any more, and particularly string beans. I have to simmer in water to get string beans (and other veggies) mushy enough for my upper GI [big sigh]. I eat more Roma/Italian green beans (a form of string bean) then the other types simply because I can get them soft enough for my upper GI, and they aren't as fibrous. I have to watch how often and how much I eat of other types of string beans. I NEVER touch french-cut green beans or I am in severe pain and nausea for at least 24 hours... Just the way it is dealing with a cranky, dysfunctional upper GI... Kim M. SCD 5+ years > > This is in the lines of a stupid question as I know this would vary with cooking time but it seems not to make a huge difference. > > Do string beans always like stay al dente? I steam for quite a while. > > I want to sautee in brown butter, sage and garilc.. > > Should I first blanch and then sautee? Would that help? > > Also, anyone have an interesting recipe for broccoli rabe? Not the craziest about bitters. > > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 Jodi I don't steam my veggies any more, and particularly string beans. I have to simmer in water to get string beans (and other veggies) mushy enough for my upper GI [big sigh]. I eat more Roma/Italian green beans (a form of string bean) then the other types simply because I can get them soft enough for my upper GI, and they aren't as fibrous. I have to watch how often and how much I eat of other types of string beans. I NEVER touch french-cut green beans or I am in severe pain and nausea for at least 24 hours... Just the way it is dealing with a cranky, dysfunctional upper GI... Kim M. SCD 5+ years > > This is in the lines of a stupid question as I know this would vary with cooking time but it seems not to make a huge difference. > > Do string beans always like stay al dente? I steam for quite a while. > > I want to sautee in brown butter, sage and garilc.. > > Should I first blanch and then sautee? Would that help? > > Also, anyone have an interesting recipe for broccoli rabe? Not the craziest about bitters. > > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Hi Marilyn, > >Do string beans always like stay al dente? I steam for quite a while. > > Define " quite awhile. " Frozen green beans can > take 20-30 minutes to steam to tender. At least 30 minutes for steaming market fresh in season string beans. I think Mara is right though.. they are on the tough side this year.. > >I want to sautee in brown butter, sage and garilc.. > > > >Should I first blanch and then sautee? Would that help? > > I would be inclined to steam them first and then > sautee -- then you're less likely to incinerate > your sauce while getting the beans tender. Ok, gonna try this! > >Also, anyone have an interesting recipe for > >broccoli rabe? Not the craziest about bitters. > > My mentor had one for broccoli rabe, but I could > never find any. I'll see if I can find her recipe. Cool. Trying to get a variety of green veggies in (like a different type every day) I live close to the Farmers Market so I walk by there all the time and buy it fresh! Yum Yum. Still trying to figure out what the heck to do with chard to make it yummy. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Hi Marilyn, > >Do string beans always like stay al dente? I steam for quite a while. > > Define " quite awhile. " Frozen green beans can > take 20-30 minutes to steam to tender. At least 30 minutes for steaming market fresh in season string beans. I think Mara is right though.. they are on the tough side this year.. > >I want to sautee in brown butter, sage and garilc.. > > > >Should I first blanch and then sautee? Would that help? > > I would be inclined to steam them first and then > sautee -- then you're less likely to incinerate > your sauce while getting the beans tender. Ok, gonna try this! > >Also, anyone have an interesting recipe for > >broccoli rabe? Not the craziest about bitters. > > My mentor had one for broccoli rabe, but I could > never find any. I'll see if I can find her recipe. Cool. Trying to get a variety of green veggies in (like a different type every day) I live close to the Farmers Market so I walk by there all the time and buy it fresh! Yum Yum. Still trying to figure out what the heck to do with chard to make it yummy. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Hi Marilyn, > >Do string beans always like stay al dente? I steam for quite a while. > > Define " quite awhile. " Frozen green beans can > take 20-30 minutes to steam to tender. At least 30 minutes for steaming market fresh in season string beans. I think Mara is right though.. they are on the tough side this year.. > >I want to sautee in brown butter, sage and garilc.. > > > >Should I first blanch and then sautee? Would that help? > > I would be inclined to steam them first and then > sautee -- then you're less likely to incinerate > your sauce while getting the beans tender. Ok, gonna try this! > >Also, anyone have an interesting recipe for > >broccoli rabe? Not the craziest about bitters. > > My mentor had one for broccoli rabe, but I could > never find any. I'll see if I can find her recipe. Cool. Trying to get a variety of green veggies in (like a different type every day) I live close to the Farmers Market so I walk by there all the time and buy it fresh! Yum Yum. Still trying to figure out what the heck to do with chard to make it yummy. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Kim M, I am going to have to look up what french cut beans are? Thanks for the info.. My upper GI is a heck of a lot better post surgery. I think everything that was occurring in the Hepatic Flexture in my GI Tract was just putting way too much stress on that region. Still, though there are triggers and definite warning signs. Like very stringy high fiber veggies, Candida Trigger foods, and animal fats and saturated fats (coconut oil is ok). Although, if I use common sense and portion control I can navigate my way around this now as opposed to before it completely debilitating me into a frenzied vomiting spree. I'm beyond thankful for this shift in my body.. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Kim M, I am going to have to look up what french cut beans are? Thanks for the info.. My upper GI is a heck of a lot better post surgery. I think everything that was occurring in the Hepatic Flexture in my GI Tract was just putting way too much stress on that region. Still, though there are triggers and definite warning signs. Like very stringy high fiber veggies, Candida Trigger foods, and animal fats and saturated fats (coconut oil is ok). Although, if I use common sense and portion control I can navigate my way around this now as opposed to before it completely debilitating me into a frenzied vomiting spree. I'm beyond thankful for this shift in my body.. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Kim M, I am going to have to look up what french cut beans are? Thanks for the info.. My upper GI is a heck of a lot better post surgery. I think everything that was occurring in the Hepatic Flexture in my GI Tract was just putting way too much stress on that region. Still, though there are triggers and definite warning signs. Like very stringy high fiber veggies, Candida Trigger foods, and animal fats and saturated fats (coconut oil is ok). Although, if I use common sense and portion control I can navigate my way around this now as opposed to before it completely debilitating me into a frenzied vomiting spree. I'm beyond thankful for this shift in my body.. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 I'm curious and confused. I was thinking that french cut beans would be the easier ones to digest as they are so thin and mine get very soft after being cooked. I wonder why string beans would be more easily digested? (What about haricot verts?) Isn't it difficult to find string beans much of the year? Thanks, Tasha Subject: Re: string beansTo: BTVC-SCD Date: Tuesday, September 15, 2009, 4:09 PM JodiI don't steam my veggies any more, and particularly string beans. I have to simmer in water to get string beans (and other veggies) mushy enough for my upper GI [big sigh]. I eat more Roma/Italian green beans (a form of string bean) then the other types simply because I can get them soft enough for my upper GI, and they aren't as fibrous. I have to watch how often and how much I eat of other types of string beans. I NEVER touch french-cut green beans or I am in severe pain and nausea for at least 24 hours...Just the way it is dealing with a cranky, dysfunctional upper GI...Kim M.SCD 5+ years>> This is in the lines of a stupid question as I know this would vary with cooking time but it seems not to make a huge difference.> > Do string beans always like stay al dente? I steam for quite a while.> > I want to sautee in brown butter, sage and garilc..> > Should I first blanch and then sautee? Would that help?> > Also, anyone have an interesting recipe for broccoli rabe? Not the craziest about bitters.> > Jodi> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 I'm curious and confused. I was thinking that french cut beans would be the easier ones to digest as they are so thin and mine get very soft after being cooked. I wonder why string beans would be more easily digested? (What about haricot verts?) Isn't it difficult to find string beans much of the year? Thanks, Tasha Subject: Re: string beansTo: BTVC-SCD Date: Tuesday, September 15, 2009, 4:09 PM JodiI don't steam my veggies any more, and particularly string beans. I have to simmer in water to get string beans (and other veggies) mushy enough for my upper GI [big sigh]. I eat more Roma/Italian green beans (a form of string bean) then the other types simply because I can get them soft enough for my upper GI, and they aren't as fibrous. I have to watch how often and how much I eat of other types of string beans. I NEVER touch french-cut green beans or I am in severe pain and nausea for at least 24 hours...Just the way it is dealing with a cranky, dysfunctional upper GI...Kim M.SCD 5+ years>> This is in the lines of a stupid question as I know this would vary with cooking time but it seems not to make a huge difference.> > Do string beans always like stay al dente? I steam for quite a while.> > I want to sautee in brown butter, sage and garilc..> > Should I first blanch and then sautee? Would that help?> > Also, anyone have an interesting recipe for broccoli rabe? Not the craziest about bitters.> > Jodi> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 > > Hi Marilyn, > > > > >Do string beans always like stay al dente? I steam for quite a while. > > > > Define " quite awhile. " Frozen green beans can > > take 20-30 minutes to steam to tender. > > > > > > At least 30 minutes for steaming market fresh in season string beans. > > I think Mara is right though.. they are on the tough side this year.. > > > > > > >I want to sautee in brown butter, sage and garilc.. > > > > > >Should I first blanch and then sautee? Would that help? > > > > I would be inclined to steam them first and then > > sautee -- then you're less likely to incinerate > > your sauce while getting the beans tender. > > > > > Ok, gonna try this! > > > > > > >Also, anyone have an interesting recipe for > > >broccoli rabe? Not the craziest about bitters. > > > > My mentor had one for broccoli rabe, but I could > > never find any. I'll see if I can find her recipe. > > > > Cool. > Trying to get a variety of green veggies in (like a different type every day) > > I live close to the Farmers Market so I walk by there all the time and buy it fresh! Yum Yum. > > Still trying to figure out what the heck to do with chard to make it yummy. > > Jodi > I have a very delicious way to cook touph string beans spinach leafy greens.First i saute them in olive oil and chopped garlic,adding the garlic after the greens so garlic does not burn.Then I add about 3 tablespoons of water or broth,cover and cook till very tender. Esther Sann scd 9 months Micro C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 At 08:04 AM 9/16/2009, you wrote: I'm curious and confused. I was thinking that french cut beans would be the easier ones to digest as they are so thin and mine get very soft after being cooked. I wonder why string beans would be more easily digested? (What about haricot verts?) Isn't it difficult to find string beans much of the year? It's one of those things. I do better with french-cut. Fresh-frozen with no additives are SCD-legal. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 At 08:04 AM 9/16/2009, you wrote: I'm curious and confused. I was thinking that french cut beans would be the easier ones to digest as they are so thin and mine get very soft after being cooked. I wonder why string beans would be more easily digested? (What about haricot verts?) Isn't it difficult to find string beans much of the year? It's one of those things. I do better with french-cut. Fresh-frozen with no additives are SCD-legal. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Kim and I have a lot in common.. many of the same foods that trigger her, trigger me etc. So she is pointing out what works for her to help me.I need to find someone I have a lot in common with! I've decided to pull tomatoes back out for now, because my body doesn't seem to like them at all. Anyone else have tomato issues? If so, maybe you could tell me what other veggies you CAN do. I know everyone's different, but I at least need a starting point to try... Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Kim and I have a lot in common.. many of the same foods that trigger her, trigger me etc. So she is pointing out what works for her to help me.I need to find someone I have a lot in common with! I've decided to pull tomatoes back out for now, because my body doesn't seem to like them at all. Anyone else have tomato issues? If so, maybe you could tell me what other veggies you CAN do. I know everyone's different, but I at least need a starting point to try... Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Kim and I have a lot in common.. many of the same foods that trigger her, trigger me etc. So she is pointing out what works for her to help me.I need to find someone I have a lot in common with! I've decided to pull tomatoes back out for now, because my body doesn't seem to like them at all. Anyone else have tomato issues? If so, maybe you could tell me what other veggies you CAN do. I know everyone's different, but I at least need a starting point to try... Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Tomatoes took a long time for me. I could do young, fresh, peeled, de-seeded and cooked only. I could eat yellow squash but not winter squash. Carrots and baby lima beans. Still my go-to foods. Olive oil, garlic and salt (double check the garlic to make sure you do ok with it) or olive oil and lemon juice may work instead of tomato sauce for now or until you can tolerate it. I use roma tomatoes because they have thick skins so you can blanch them and peel them with the tomato intact. Cook them down with basil, add whatever spices and one small, young carrot to cut the acidity--easy sauce. But like I said I couldn't even digest that at first. On pecanbread.com I think, there is a recipe for mock ketchup that uses beets and carrots. I have it on my old computer and some parents use it in place of tomatoes. Maybe that would be close enough to get you through until you are in a better place. Debbie 40 cd Kim and I have a lot in common.. many of the same foods that trigger her, trigger me etc. So she is pointing out what works for her to help me. I need to find someone I have a lot in common with! I've decided to pull tomatoes back out for now, because my body doesn't seem to like them at all. Anyone else have tomato issues? If so, maybe you could tell me what other veggies you CAN do. I know everyone's different, but I at least need a starting point to try... Pour Dieu, pour terre, Alyssa 15 UC April 2008, diagnosed Sept 2008 SCD June 2009 (restarted) No meds =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Tomatoes took a long time for me. I could do young, fresh, peeled, de-seeded and cooked only. I could eat yellow squash but not winter squash. Carrots and baby lima beans. Still my go-to foods. Olive oil, garlic and salt (double check the garlic to make sure you do ok with it) or olive oil and lemon juice may work instead of tomato sauce for now or until you can tolerate it. I use roma tomatoes because they have thick skins so you can blanch them and peel them with the tomato intact. Cook them down with basil, add whatever spices and one small, young carrot to cut the acidity--easy sauce. But like I said I couldn't even digest that at first. On pecanbread.com I think, there is a recipe for mock ketchup that uses beets and carrots. I have it on my old computer and some parents use it in place of tomatoes. Maybe that would be close enough to get you through until you are in a better place. Debbie 40 cd Kim and I have a lot in common.. many of the same foods that trigger her, trigger me etc. So she is pointing out what works for her to help me. I need to find someone I have a lot in common with! I've decided to pull tomatoes back out for now, because my body doesn't seem to like them at all. Anyone else have tomato issues? If so, maybe you could tell me what other veggies you CAN do. I know everyone's different, but I at least need a starting point to try... Pour Dieu, pour terre, Alyssa 15 UC April 2008, diagnosed Sept 2008 SCD June 2009 (restarted) No meds =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 i THINK we're alike -and I do zuc, yellow squash, spinach and swiss chard eileen 20 months scd > > > Kim and I have a lot in common.. many of the same foods that trigger > > her, trigger me etc. So she is pointing out what works for her to > > help me. > > > I need to find someone I have a lot in common with! I've decided to > pull tomatoes back out for now, because my body doesn't seem to like > them at all. Anyone else have tomato issues? If so, maybe you could > tell me what other veggies you CAN do. I know everyone's different, > but I at least need a starting point to try... > > Pour Dieu, pour terre, > Alyssa 15 > UC April 2008, diagnosed Sept 2008 > SCD June 2009 (restarted) > No meds =) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 i THINK we're alike -and I do zuc, yellow squash, spinach and swiss chard eileen 20 months scd > > > Kim and I have a lot in common.. many of the same foods that trigger > > her, trigger me etc. So she is pointing out what works for her to > > help me. > > > I need to find someone I have a lot in common with! I've decided to > pull tomatoes back out for now, because my body doesn't seem to like > them at all. Anyone else have tomato issues? If so, maybe you could > tell me what other veggies you CAN do. I know everyone's different, > but I at least need a starting point to try... > > Pour Dieu, pour terre, > Alyssa 15 > UC April 2008, diagnosed Sept 2008 > SCD June 2009 (restarted) > No meds =) > Quote Link to comment Share on other sites More sharing options...
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