I never count corn as a veggie because it raises my blood sugar like white sugar -- very quickly and long lasting.
Agatha Christie: "'One never quite allows for the moron in our midst."
Fitness Minutes: (0)
120 7/22/14 6:04 P
I mostly use frozen, if I do need to use canned, I place the can veggies in a collander and rinse well with cold water to remove some of the salt and can taste. After placing back in pot, I add some Molly McButter or Spray butter in place of margerine or butter and heat.
No such thing as "bad foods"- just bad choices. Bye-bye Highest weight of 295 lbs. Never Going Back! The Journey Continues!
Fitness Minutes: (6,362)
475 6/26/14 3:07 P
I like canned corn if you drain the packing liquid and cook it with butter. And i like canned green beans cooked, drained, buttered and splashed with a little white vinegar.
Feed your head.
Fitness Minutes: (19,250)
6/22/14 6:19 P
Thanks for the ideas I normally get frozen veggies, sometimes fresh (not very talented in the kitchen). But I like these ideas and will try some the next time I find myself opening up a can.
Fitness Minutes: (43,917)
3/27/14 8:03 P
I like adding garlic pepper to my canned veggies. It gives it a kick and the garlic is good for your heart.
Fitness Minutes: (556)
3/27/14 11:18 A
For canned corn we like to drain it then pour it into a sauce pan and add a little sugar and a little Lowry's seasoned salt then simmer covered until heated through.
For green beans we like to drain, then add to a sauce pan with a little margarine and bacon bits and simmer covered until heated through.
For peas we just drain and heat with a little salt and pepper.
I am enough.
Fitness Minutes: (40)
33 3/25/14 6:38 P
Drain and rinse a can of green beans. In the meantime, put about a tablespoon of olive oil in a pan, some thinly sliced onion, a clove of grated garlic. Sautee until onion is tender, add green beans, a pinch of salt and pepper if desired. Cook til beans are heated through, then add a squirt of lemon juice. Delicious! (I sometimes toss in a bit of pimento for color).
Also, you can drain and rinse canned green beans, add back some water or stock, a bit of bouillon and cook.
When we eat canned green beans I like to add about a tablespoon of EVOO, 1 teaspoon of jarred minced garlic, and about 1/4-1/2 teaspoon of dried thyme. I add these ingredients and cook them in the microwave.
For corn I add real bacon bits or Bac-o's (preferably real bacon bits), chopped bell pepper, light margarine (Smart Balance Light) and black pepper.
Not too fond of canned green peas. When I cook frozen green peas and I just don't want to eat them plain I add onions, bacon bits, mushrooms and Smart Balance.
It's not easy to get rid of that canned taste. Canned green vegetables are OK if you rinse them and add something like vinegar and herbs or lemon juice. Somehow that light, fresh note really improves them. Dried dill does the same thing.
Things like canned corn I like with just a little butter. Sometimes when I have vegetables that need a little pizzazz, I chop 1 slice of bacon, brown it in a pan, remove the bacon, saute a little onion in the fat, and then add the vegetables, and serve them with the bacon crumbled on top at the end. Adding bacon for flavor is fool proof - it almost seems like cheating. :) Bacon, onion,vinegar and a pinch of sugar are sublime on cooked leafy greens.
We love canned green beans. To jazz them up I will add a little garlic and soy sauce. Sometimes I will add on slice of American cheese and nuke it for about a minute the cheese mixes with the juices from the green beans and makes a great light cheese sauce.
As for peas, we make pea salad. Peas, onions, mushrooms, salt, pepper and a little mayo.
Canned corn is great and can easily be livened with a little bell pepper and garlic.
Fitness Minutes: (1,049)
219 2/27/14 9:40 A
i prefer frozen or fresh vegetables i not a big fan of the can vegetables.
i gotta stick with my goal. i can see my way through this this and i will succeed.
Fitness Minutes: (3,358)
2/9/14 3:07 P
You might want to try frozen veggies (or fresh) for better flavor and nutrition. Either way, here's some things I like to jazz up veggies with.
Peas: mint, nutmeg, sage Corn: rosemary, thyme, chopped bell peppers (fresh or from a jar), chopped sundried tomatoes Beans: toss with sesame oil, ginger and garlic All: sprinkle with cheese, sauté onion or garlic and toss with veggies, stir in mustard and honey, toss with vinaigrette salad dressing
I like to get fresh herbs and make an herb butter. Just chop up the herb (or herbs), mix it with softened butter and wrap up in wax paper so it forms a log. Keep it in your freezer and slice some off whenever you need a little extra flavor. Use your imagination and whatever herbs taste good to you.
Fitness Minutes: (10,557)
91 1/31/14 1:41 A
first make sure you rinse them, WELL!! Butter is magic, fresh, minced garlic on most anything is amazing. My daughter has taught me the pleasures of lemon juice on a salad. I say experiment and use your imagination until you hit on combinations that work best for you.
Green beans with sesame seeds or sliced almonds in a tad of Sesame seed oil for a different flavor. Oscar Mayer has real bacon bits in a small package.....you could add a tbsp. to the Green beans.
The Green Giant white baby corn is good with just some cracked pepper.
If you do the frozen half ear of corn...broil it with a little mayo....or add a squeeze of lemon or lime on top.
1/30/14 8:54 A
Hmm, well... I personally don't do anything to canned veggies other than adding a few spritzes of butter spray. You definitely don't need salt, unless you buy the low sodium kind (in which case adding salt is defeating the whole purpose of low sodium). Corn and peas, I pretty much just eat them as-is.
Green beans, however, I like putting them on the stove in a pan with a little bit of butter and salt & pepper. Then I let them simmer for a while. For some reason it reminds me of the buttered green beans we used to get in school lunches. Also with green beans I'll sometimes make a quick green bean casserole, mixing a couple cans with one can of the low fat cream of mushroom soup, then baking them. I don't use the french fried onions, just the beans and the soup.
Another yummy thing for green beans is to toss them with sliced or slivered almonds. Green beans seems to be a little more versatile than peas and corn. If you eat bacon occasionally, that's another good additive for green beans. I like busting open a couple cans of green beans (whatever cut style I have) and dumping them into a pot in their own water (I don't drain them). Then into the pot goes some salt & pepper, diced onion and chopped bacon (raw or cooked, doesn't matter). Then I'll let it simmer a good long time.
I'm curious, though, how come you're opting for canned veggies and not fresh or frozen?
Fitness Minutes: (0)
1/29/14 9:23 P
I've decided try eating the recommended cups of veggies a day. It's not that I can't eat them plain, but I was wondering if anyone knew any quick ideas (or seasonings they like on them) to make them taste better? I usually eat green beans, corn, and peas.
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