Steamed vegetables

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Joe the Aroma said:

Steaming is the only low-carb way I like my vegetables, anyone have a
steamers (hehe) or techniques they'd recommend? I need something quick and
easy if possible.

Wash the veggies, nuke them with the water clinging to them, in a
covered dish.

Susan

In article <[email hidden]>,

Joe the Aroma said:

Steaming is the only low-carb way I like my vegetables, anyone have a
steamers (hehe) or techniques they'd recommend? I need something quick and
easy if possible.

Nuke the veggies inside of a ziplock.
Put the ziplock in a bowl and cover it.

Works for me! :-)

And don't add water...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message news:Omelet-

Quoted message said:

And don't add water...

But do add a bit of olive oil and maybe a clove of garlic.

--
Bob
http://kanyak.com

In article <[email hidden]>,

Opinicus said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message news:Omelet-

Quoted message said:

And don't add water...

But do add a bit of olive oil and maybe a clove of garlic.

And a light sprinkling of sesame seeds. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Quoted message said:

And don't add water...

But do add a bit of olive oil and maybe a clove of garlic.

And a light sprinkling of sesame seeds. ;-d

I'll see your sesame seeds and raise you a chopped sprig of fresh thyme.

--
Bob
http://www.kanyak.com

Joe the Aroma said:

Steaming is the only low-carb way I like my vegetables

Oh right. Deep fry isn't just for veggies any more. ;^) You
can steam them too.

Quoted message said:

anyone have a
steamers (hehe) or techniques they'd recommend? I need something quick and
easy if possible.

Dust with spices before putting in the rack. Different day,
different type of veggie, different type of gorund spice. Dust
with lite salt after the steaming is over, with spice before
the steaming starts.

In article <[email hidden]>,

Opinicus said:

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

Quoted message said:

> And don't add water...
But do add a bit of olive oil and maybe a clove of garlic.

And a light sprinkling of sesame seeds. ;-d

I'll see your sesame seeds and raise you a chopped sprig of fresh thyme.

And some fresh basil......... ;-)

(I have an herb garden with Thyme, sage, dittany, rosemary and curry
that winters over, and live Basil in the greenhouse......)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Joe the Aroma said:

Steaming is the only low-carb way I like my vegetables, anyone have a
steamers (hehe) or techniques they'd recommend? I need something quick and
easy if possible.

Saladmaster pans.

We got the pitch one night from a student of mine. After we regained
consciousness from being told the price of these things (they had better
come with someone to cook AND eat the food, for that price), I hopped
over to eBay (OK, it was more of a gallop, but not quite a prance, to
the general relief of all who have seen me prance...) and got them used
for 1/10th the list price....."used pans"?....well, these things are so
indestructable that the handles wear out long before the metal shows the
slightest wear.

Fresh vegetables. Rinse them and drain (not dry). Put them on medium
until they steam a bit, then to low. Perfect every time. Frozen....not
as good, but actually better nutritionally. It's the flash freezing vs.
a week in a truck or some such thing....

--
Wayne Crannell
S-----n, TX

Joe the Aroma wrote:
|| Steaming is the only low-carb way I like my vegetables, anyone have a
|| steamers (hehe) or techniques they'd recommend? I need something
|| quick and easy if possible.

Yep. I boil a couple of inches of water in a big pot or deep frying pan and
put my metal colander (it has "feet"😉 in it; add vegetables and presto!
Homemade steamer! It's easy and works like a charm.

--
Peter
Website: http://users.thelink.net/marengo

In article <N9mqf.45544$4l5.2829@dukeread05>,

Marengo said:

Joe the Aroma wrote:
|| Steaming is the only low-carb way I like my vegetables, anyone have a
|| steamers (hehe) or techniques they'd recommend? I need something
|| quick and easy if possible.

Yep. I boil a couple of inches of water in a big pot or deep frying pan and
put my metal colander (it has "feet"😉 in it; add vegetables and presto!
Homemade steamer! It's easy and works like a charm.

I mostly use my pasta pot with an inch or so of water and the strainer
insert, but it also came with a shallower steamer insert.

It also works as a soup or stock pot. ;-)

Very much a multi-use item, especially since I never use it for pasta
anymore...

Nuking them in a ziplock bag also works and is generally faster and
easier.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Marengo said:

Yep. I boil a couple of inches of water in a big pot or deep frying pan and
put my metal colander (it has "feet"😉 in it; add vegetables and presto!
Homemade steamer! It's easy and works like a charm.

Put water in a wok. Spread 3-4 chostix in a star pattern so each one
has one end in the water one end up on the other side. The sticks
will let you set a plate down in the wok suspended well above the
water. Cover and you have a homemade steamer using items common
in some kitchens.

Using a thought patterm similar to either of the above folks should be
able to combine assorted items already in their kitchens to do
steaming.

Do you have a rice cooker from back in your low fat days and now
that you're a low carber the old machine is lonely? Rice cookers can
be used to steam any type of food not just rice. You'd need to
experiment with how much water to use since rice cookers turn off
automatically based on a thermostat - When the last of the liquid
water boils off the rice is cooked, so with other foods it will steam
until the water boils off. That makes it easy to put in far too much
water and steam your veggies into mush the first few times
(BTDTgtTS) but a little practice teaches you how much/little water
to use.

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Put water in a wok. Spread 3-4 chostix in a star pattern so each one
has one end in the water one end up on the other side. The sticks
will let you set a plate down in the wok suspended well above the
water. Cover and you have a homemade steamer using items common
in some kitchens.

Using a thought patterm similar to either of the above folks should be
able to combine assorted items already in their kitchens to do
steaming.

My method is to put the water in a pan, spread the veggies on a stainless
steel splatter screen on top of the pan, and cover with an inverted
stainless steel bowl.

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net