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May 28, 2008 07:21 AM

steamed vegetables

Often during the week I don't have time to prepare fresh vegetables, so I rely on steaming or boiling frozen vegetables to include veggies in my diet.

This is how I prepare different vegetables

Corn - toss with butter
Green Beans - toss with almonds
Broccoli, Cauliflower - olive oil and vinegar (usually balsamic or red wine)

Does anyone have any suggestions on how to quickly prepare any of these (or any other frozen vegetables)? I'd love to add some more variety.

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  1. For Cauliflower, which is my very favorite veg, I usually cook it most of the way in the microwave, (chopped, in a covered pyrex w/ a couple tablespoons of water for about 4 or 5 minutes), then finish it in a saute pan with butter, and usually I top it with either breadcrumbs, some shredded cheese (any kind, but parmesan is my favorite), or both. yum.

    1. The simplest and healthiest way I know to eat zucchini or other summer squash is to put whole basil sprigs on the bottom of a steamer basket. Add sliced or chunked squash, steam until barely done. Discard basil. The squash will have a lovely basil flavor, no fat needed! I have other more fattening ways to prepare squash, but this is very good.

      1. I normally only keep frozen asparagus (TJ brand!) on hand, but I do steam a lot of fresh vegetables. Lemon is good on almost anything- I especially like it with spinach and brocolli ( I also like to slice and "fry" garlic chips to add to brocolli and spinach). Steamed carrots are good tossed with a bit of tarragon and butter. Peas are good with mint and some greek yogurt.

        1. I love steamed broccoli and cauliflower in soy sauce and just a tiny dab of butter and either a squeeze of lemon or a grind of lemon pepper.

          1. I blanch green beans, or more often a mix of green and yellow beans, then stir fry in a bit of bacon fat, add a bit of soy sauce. Blanching avoids a "raw" taste that remains if you only stir fry.