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Weight Loss Forum / Low Carb / March 2004Boston Market Green Beans
They are quite good! Sure beats that stuff in a can. They are so green and crisp. Is there anyway to cook green beans at home that even come close to those kind? How would I do it? Thank you. In general frozen vegetables are much better than canned. The only canned veggies I buy are tomatoes (which are really a fruit). I get the frozen young green beans at Costco, they come in a large bag and are not only wonderfully tasty but are very low in carbs as the carby bean parts in the pods are not developed very much. I put them in a microwave dish with a little water, cover and nuke for about 3 minutes. You can put butter on them or other sauces, I like Dill Dip on them. They are good with slivered almonds, too. In news:Dn68c.65956$JL2.899955@attbi_s03, John <icecastles@comcast.net> stated | They are quite good! Sure beats that stuff in a can. | | They are so green and crisp. Is there anyway to cook green beans at | home that even come close to those kind? How would I do it? Thank | you. Well............... you can buy fresh in the produce department of the grocery store. I grow my own in the summer, they are the best. A quick way to prepare them is to clean them, trim the ends and cut in half if you like. Put them in a gallon zip lock baggie with about a teaspoon of water, make some holes in the plastic bag (use a fork) for venting and cook in microwave (time will depend on your personal micrwave oven, check them every minute until you get it right). This method steams the veggies nicely. Have fun............ Kim > They are quite good! Sure beats that stuff in a can. > > They are so green and crisp. Is there anyway to cook green beans at home > that even come close to those kind? How would I do it? Thank you. >if you like. Put them in a gallon zip lock baggie with about a teaspoon of >water, make some holes in the plastic bag (use a fork) for venting and cook >in microwave This is a very bad idea, unless the bags are specifically labeled safe for microwave cooking. Susan I don't like green beans. But I made some for Thanksgiving and they were the best I ever had. Here's the recipe I used from http://www.lowcarbluxury.com/lowcarb-veggies.html Holiday Green Beans Ingredients: 2 3/4 lbs green beans - trimmed; strings removed 1 Tbsp butter 3 Tbsp heavy cream 3 Tbsp finely chopped mushrooms - your variety choice 1/4 cup walnuts, coarsly chopped 2 1/2 Tbsp scallions - freshly chopped Salt to taste Garlic to taste 3 slices bacon - cooked and crumbled In a 4 1/2 quart saucepan, bring 2 quarts of water to a rolling boil. Add green beans. When the water returns to a boil, cook green beans for 5 minutes. Drain water from beans. Set aside. In the same saucepan, add butter, cream, walnuts, scallions, garlic and salt. Heat to a small boil, stirring constantly. Heat until slightly thick. Return beans to pan and heat thoroughly. Top with bacon just before serving. Makes 8 Servings. 3 carbs per serving. > They are quite good! Sure beats that stuff in a can. > > They are so green and crisp. Is there anyway to cook green beans at home > that even come close to those kind? How would I do it? Thank you. >They are quite good! Sure beats that stuff in a can. > >They are so green and crisp. Is there anyway to cook green beans at home >that even come close to those kind? How would I do it? Thank you. I haven't had those, but I found a recipe using fresh beans, olive oil, and garlic. Snap the beans, put them on a cookie sheet, drizzle with olive oil, and sprinkle garlic over them. Bake until crisp. -- Jean M. New food of the week: water chestnuts Do away with flipfloping to e-mail. >They are so green and crisp. Is there anyway to cook green beans at home Have you tried their mixed veggies? c > They are quite good! Sure beats that stuff in a can. > > They are so green and crisp. Is there anyway to cook green beans at home > that even come close to those kind? How would I do it? Thank you. John, I get my green beans exactly like that EVERY time. I put frozen green beans in a pot with a LITTLE water. That is the secret.... not to drown them or boil them to death. I bring them to a first boil and then stir them (some will still be frozen). Bring to a second boil and lower the heat and allow to steam till they are just right. The package will give you a time frame if you aren't sure about it. Take off the heat, drain the water and add salt, pepper and butter and serve. A great addition is to sprinkle some dried chives in with the butter and seasonings. Remember they continue to cook after you remove them from the heat, so serve quickly.  SignatureEvelyn (To reply to me personally, remove sox) Bring enough water to cover to a boil cook the Green Beans for 1 min. Remove them with a slotted spoon and place in ice water to shock the color. Then you can return them to a pot or microwave and cook until they are done to your liking. SignatureEmil Luca 08-12-03 369/314/200 > They are quite good! Sure beats that stuff in a can. > > They are so green and crisp. Is there anyway to cook green beans at home > that even come close to those kind? How would I do it? Thank you. > They are quite good! Sure beats that stuff in a can. > > They are so green and crisp. Is there anyway to cook green beans at home > that even come close to those kind? How would I do it? Thank you. Buy fresh ones, and steam them. Rinse the beans, snap off the ends or snip them off with a scissors, and break the beans in half. My HEB recently started selling washed and snipped green beans in a container, so that's a real time-saver when I don't feel like prepping the green beans (although they cost more, of course). The kitchen gadgets I use the most are a couple of those folding metal steamer baskets that fit in almost any size pot. You can find them in the kitchen utensil aisle of most supermarkets. Put about an inch of water in the pot, add the steamer basket and the green beans. Bring the water to a boil, cover and steam about 7 minutes. The Boston Market around here folded a couple of years ago, so I don't remember what they season the green beans with. A little bacon grease or some sliced/slivered almonds sauted in butter is very nice. Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." >>They are quite good! Sure beats that stuff in a can. >> [quoted text clipped - 14 lines] > green beans. Bring the water to a boil, cover and steam about 7 > minutes. A time-honored method that produces good results. But I've become a convert to microwave veggie cooking. If you cook them in a closed container, they steam in their own juices. No extra water added. Beyond that, you can season them in the mike, which doesn't work as well when steaming. Veggies, a dab of butter or bacon fat, garlic powder or real, smashed garlic, maybe a few slivers of onion and cover with plastic wrap. The plastic will stretch rather than pop off, so the container will stay covered and sealed. I do this with green beans, squashes of all sorts, cabbage, broccoli and cauliflower, spinach (with some chopped, cooked bacon, a few crumbles of blue cheese and a light shake of garlic powder), turnips, etc... Nowadays, most of the varieties of green beans don't really need the ends snapped. The original reason to do that was to get the long strands of heavy fiber that runs down the inside curve out of them. The easiest way was to break off the ends because the fiber would stay attached and could easily be pulled out. YMMV. Pastorio [cut] > But I've become a convert to microwave veggie cooking. If you cook them > in a closed container, they steam in their own juices. No extra water [quoted text clipped - 3 lines] > with plastic wrap. The plastic will stretch rather than pop off, so the > container will stay covered and sealed. [cut] My dab of butter makes the veggies become butter with some veggies! Seriously, it takes a bit of butter for me to get a suitable buttery taste (like salt -- it always takes more salt than I think it should). SignatureBob in CT Remove ".x" to reply > Nowadays, most of the varieties of green beans don't really need the > ends snapped. The original reason to do that was to get the long > strands of heavy fiber that runs down the inside curve out of them. > The easiest way was to break off the ends because the fiber would stay > attached and could easily be pulled out. YMMV. What a nexcellent tip! Thanks. Chakolate SignatureThe test of courage comes when we are in the minority. The test of tolerance comes when we are in the majority. --Ralph W. Sockman Buy FRESH green beans, remove little snips of both ends, and place them in a steamer. Wal-mart sells a nice little metal steamer for just a few dollars. You just place the steamer in a larger pan, add about an inch of water to the bottom of the pan, place your veggies in the steamer, and cover for 5-10 minutes, depending how well you want them cooked. Fresh brocolli, cauliflower, zucchini, green beans - all come out with that crisp, fresh flavor when you steam instead of boil! Joan J > They are quite good! Sure beats that stuff in a can. > > They are so green and crisp. Is there anyway to cook green beans at home > that even come close to those kind? How would I do it? Thank you. >They are quite good! Sure beats that stuff in a can. > >They are so green and crisp. Is there anyway to cook green beans at home >that even come close to those kind? How would I do it? Thank you. Steamer! Karen Rodgers ********** Windbourne, folk singers of the future http://www.windbourne.com/ remove "_rice_" from my email address ********** |
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