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Don
Tuesday, January 30, 2007, 6:36pm Report to Moderator Report to Moderator

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Sam Dan
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I normally don't buy many frozen vegetables, except for keeping some green peas and a small bag of okra in the freezer. I buy fresh.

I had an experience this past week where I have been frequently fixing some sauteed okra. I bought a big 2.5 lb bag of frozen okra at the store about a week ago and started fixing some 1-2 times a day. The bag is almost empty now!

I was fixing the okra frequently for several reasons, but one of them was because all I had to to was pour some okra into a small skillet and add some ghee. That was much easier than cutting up fresh okra, which takes a little more effort and gets the cutting board and knife all slimy. Some other reasons include that good fresh okra is harder to find this time of year here and it does not keep a real long time.

This made me wonder if I should consider buying other frozen vegetables if it would increase my frequency of eating them. I could also buy fresh of the same vegetables for normal planned meals, but it might be nice to always have a supply of frozen in the freezer.

I am wondering what frozen vegetables do you buy to keep on hand in your freezer?


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons

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Henriette Bsec
Tuesday, January 30, 2007, 6:42pm Report to Moderator Report to Moderator

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Kyosha Nim
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Spinach, green peas and green beans- (the latter from my garden)
We do not have the same varity of fresh produce as in US supermarkets ( my stepdad is from california)
- so it is the only way I get some green veggies in winter ( if I´m tired of cabbage, carrots, beets and boring iceberg salad

I do keep some fruits as well from the garden. rapberries, starwberries and cherries( sour)


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Victoria
Tuesday, January 30, 2007, 6:43pm Report to Moderator Report to Moderator

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I don't have any frozen veggies, but the concept is a good one, I think.  Especially if what you are looking for is a back-up plan to cut time and reduce stress and work in the kitchen.  I would think of frozen veggies as a healthy "fast food", and not as a substitute for fresh.  Like you said, use the fresh food daily and have the frozen for those other times.  Variety, speed and seasonal availability.



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Drea
Tuesday, January 30, 2007, 6:43pm Report to Moderator Report to Moderator

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I have a bag of turnip greens, and a bag of peas in my freezer. I used to have corn in there, too, but I'm eating less and less corn these days. I can't always get to the store for fresh greens, so I like to keep some frozen veggies for just those times.


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Tuesday, January 30, 2007, 6:44pm Report to Moderator Report to Moderator

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I still haven't gotten up the nerve to open up the can of okra I have in the pantry. But frozen okra sounds like it might be better. Thoughts?


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Lisalea
Tuesday, January 30, 2007, 6:45pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from ironwood55
I normally don't buy many frozen vegetables, except for keeping some green peas and a small bag of okra in the freezer. I buy fresh.

I had an experience this past week where I have been frequently fixing some sauteed okra. I bought a big 2.5 lb bag of frozen okra at the store about a week ago and started fixing some 1-2 times a day. The bag is almost empty now!

I was fixing the okra frequently for several reasons, but one of them was because all I had to to was pour some okra into a small skillet and add some ghee. That was much easier than cutting up fresh okra, which takes a little more effort and gets the cutting board and knife all slimy. Some other reasons include that good fresh okra is harder to find this time of year here and it does not keep a real long time.

This made me wonder if I should consider buying other frozen vegetables if it would increase my frequency of eating them. I could also buy fresh of the same vegetables for normal planned meals, but it might be nice to always have a supply of frozen in the freezer.

I am wondering what frozen vegetables do you buy to keep on hand in your freezer?




Hi,
I also like frozen vegetables !!!
Especially green peas ( excellent with rice dishes ...)
and sometimes green beans, but especially
brussel sprouts which I cook with basmati rice and then add a tablespoon of olive oil, feta cheese and cayenne pepper !!!
Very delicious !!!


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Henriette Bsec
Tuesday, January 30, 2007, 6:49pm Report to Moderator Report to Moderator

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Kyosha Nim
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Actually a test was done on danish veggies that showed the long distance that fruit and veggies was transported made them loose a  lot of vitamins
- so in some cases the frozen was superior to the socalled fresh.
The test was done on broccoli, cauliflower, green peas  and a few other.
I have seen how they harvest green peas  here- the whole field is done and is more or less frozen in no time.
When I compair that with the socalled fresh peas I can get- sugar has turned into starch .....  


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Don
Tuesday, January 30, 2007, 6:51pm Report to Moderator Report to Moderator

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Quoted from outdoordrea
I can't always get to the store for fresh greens, so I like to keep some frozen veggies for just those times.

I do keep lots of greens in the freezer that I cook from fresh, since a big batch of collard greens might be 4-5 quarts and I couldn't eat that many quick enough from the refrigerator.



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Don
Tuesday, January 30, 2007, 6:55pm Report to Moderator Report to Moderator

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Sam Dan
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Quoted from outdoordrea
I still haven't gotten up the nerve to open up the can of okra I have in the pantry. But frozen okra sounds like it might be better. Thoughts?

I would think that frozen okra would be better for sauteing or some other way where you want them firmer, but the canned would probably be just fine added to soup or something like that where a softer texture might be preferred.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons

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Don
Tuesday, January 30, 2007, 6:59pm Report to Moderator Report to Moderator

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Sam Dan
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Don't we also need to be concerned about polyamines with frozen vegetables.
Quoted from LR4YT page 103
Polyamines ... are also found in processed foods where canning or freezing has "shocked" the structual integrity of the tissues. ... frozen vegetables ... can have very high concentrations of putrescine.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons

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Don
Tuesday, January 30, 2007, 7:01pm Report to Moderator Report to Moderator

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Quoted from Victoria
I don't have any frozen veggies, but the concept is a good one, I think.  Especially if what you are looking for is a back-up plan to cut time and reduce stress and work in the kitchen.  I would think of frozen veggies as a healthy "fast food", and not as a substitute for fresh.  Like you said, use the fresh food daily and have the frozen for those other times.  Variety, speed and seasonal availability.

Right!  


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Victoria
Tuesday, January 30, 2007, 7:03pm Report to Moderator Report to Moderator

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That would be my concern also.



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Stephanie_Jackson
Tuesday, January 30, 2007, 7:04pm Report to Moderator Report to Moderator
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Quoted from ironwood55
I am wondering what frozen vegetables do you buy to keep on hand in your freezer?


I keep chopped spinach; green peas & corn (my kids love to snack on frozen peas & corn); okra (I'm the only one in my family that likes it, so if I find some at a farmer's market, I freeze it); onions, celery, peppers (I chop & freeze these myself for fast meals); I cook & freeze dried beans; sliced fresh ginger; lots of frozen fruits for smoothies & snacks for the kids (berries, bananas, mangoes, pineapple); flax seeds, homemade stocks.  This sounds like a lot, but we eat large quantities of fresh produce every day.  But it's great to have the frozen stuff around, too.

We buy very little canned stuff.  Mostly just tomatoes & some beans, some salmon, and artichoke hearts.
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Henriette Bsec
Tuesday, January 30, 2007, 7:06pm Report to Moderator Report to Moderator

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Quoted from ironwood55
Don't we also need to be concerned about polyamines with frozen vegetables.


it does sound worrying.
BUT I wonder what is best a bit of frozen greens or no greens?


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Don
Tuesday, January 30, 2007, 7:08pm Report to Moderator Report to Moderator

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Quoted from Stephanie_Jackson
We buy very little canned stuff.  Mostly just tomatoes & some beans, some salmon, and artichoke hearts.

That is about the same for me too, plus add in sardines, tuna, chicken.



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Brighid45
Tuesday, January 30, 2007, 7:20pm Report to Moderator Report to Moderator

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I'd say go with using some frozen vegetables along with the fresh veggies, especially if you eat more vegetables that way. I use a lot of fresh vegetables, but there are days when it is simply easier and less exhausting for me to open a bag from the freezer--usually when I've run out of pre-chopped veggies and am not able to prepare more due to fatigue issues (rare, but it does happen now and then). I keep peas, french style green beans (which can also go into soups and stews very easily as well as making a side dish for a main meal), broccoli, greens, okra, pumpkin, and squash in the freezer along with homemade stocks and soups. Cooked greens freeze well too and are nice to have on hand to make a quick side dish for roasts or for breakfast.

If you are worried about polyamines, work plenty of dark red/dark blue fruits or fruit juice into your daily menu.


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gulfcoastguy
Tuesday, January 30, 2007, 7:33pm Report to Moderator Report to Moderator

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In the southern United States many people have gardens. My parents were raised on farms so we allways had large gardens. The most common way we stored vegetables was to blanch then freeze them in the chest deep freezers that again most everybody had. Though storing in glass jars was also common. One of the few things my parents still freeze is the blueberry and apple crops every year along with green beans, yellow squash, zuccinni, and tomatoes. They used to freeze okra, just slice it up and freeze it on a cookie sheet then place in ziplock bags. When you want to make gumbo you could just shack some out. That is the way they freeze blueberries still. We never froze greens as the climate allowed them to grow in the garden allmost year round.
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Lisalea
Tuesday, January 30, 2007, 7:51pm Report to Moderator Report to Moderator

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Hello everybody ...
What about cooking a batch of fresh veggies instead
and freezing them afterwards ?? Would this be a better idea ??
Thank-u  


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koahiatamadl
Tuesday, January 30, 2007, 8:11pm Report to Moderator Report to Moderator

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I alwasy have frozen peas.  To use in soups I also like to have frozen broccoli - I wouldn't normally use it as veg to serve on a plate though as it looks and feels very overcooked when defrosted.
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Eric
Tuesday, January 30, 2007, 9:34pm Report to Moderator Report to Moderator

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I buy probably 95% of my vegetables frozen because that's the easiest/cheapest way for me to get 'em with my work schedule, etc.  I live by myself, so I'm obviously the one that makes all of my food and going to the store is a chore in of itself b/c I don't have a car.   So hopefully there is some good to frozen food    


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Stephanie_Jackson
Tuesday, January 30, 2007, 9:52pm Report to Moderator Report to Moderator
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Quoted from gulfcoastguy
One of the few things my parents still freeze is the blueberry and apple crops every year along with green beans, yellow squash, zuccinni, and tomatoes.


I've never had frozen apples, squash, or tomatoes.  Do you blanch them or cook them first, or freeze them raw?  Do you just use the apples in baked dishes?

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You blanch the squash and tomatoes first but you just freeze the apples I think(will phone and double check tonight). The squash I was talking about was summer squash or zuccinni. She also cooks the zuchinni with olive oil and onions and freezes it like a tv dinner I guess. My Dad puts the frozen blueberries or apples in his cereal instead of sugar. Mom has made apple sauce, pies, etc out of the frozen apples.
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Lola
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i like doing large batches of 'ratatuille' type stir fries, with mostly compliant veggies.....
fill different zip lock bags to store in the freezer for quick side dishes.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Lisalea
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Quoted from lola
i like doing large batches of 'ratatuille' type stir fries, with mostly compliant veggies.....
fill different zip lock bags to store in the freezer for quick side dishes.



Hi Lola !!
I'd be interested in ur  'ratatuille' type stir fries recepe  
Thank-u  


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Don
Wednesday, January 31, 2007, 4:04pm Report to Moderator Report to Moderator

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I don't have a big extra freezer so storing vegetables from harvests for the rest of the year is not really feasible. I am more interested in what frozen vegetables people buy versus only using fresh. Besides I use most of the available freezer storage space I have for grass-fed meat that I buy in large amounts when I make the 3 hour round trip to the farm I buy it at.

I normally don't even go down the frozen food isle at the store, but I think I will look the next time I go. Maybe I will try some frozen green beans, since I haven't seen any fresh good ones in awhile and my sons really like them. I wonder what else I will be able to find that would be worth keeping on hand for speed, seasonal availability, and in case I run out of fresh before the next run to the store?


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I can't remember the last time we bought frozen veggies.  Mr. KK is the cook, and he's real particular about food taste.  If we get a soup in a chinese restaurant, he is always clear to tell the waitress "no canned or frozen vegetables."



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Don
Wednesday, January 31, 2007, 4:44pm Report to Moderator Report to Moderator

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Yes, that is probably the main reason I haven't bought many frozen vegetables the last several years. However, I was impressed that the frozen sauteed okra tasted OK so I will get more of it at least during the off season.


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pick the veggies you can handle from your compliant list......
can be 5 or more different kinds.....
cut them up however you prefer, and begin by sauteing onions and garlic, for the base.....
then keep on adding the rest of the cut up veggies.......beginning with the tougher ones, and ending with those that are done in just a few minutes.

there s really nothing to it.........add the spices you like and herbs as you go along.


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KimonoKat
Wednesday, January 31, 2007, 5:19pm Report to Moderator Report to Moderator

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Quoted from ironwood55
Yes, that is probably the main reason I haven't bought many frozen vegetables the last several years. However, I was impressed that the frozen sauteed okra tasted OK so I will get more of it at least during the off season.


I've tried okra, and I just can't stand the taste.  Same for artichokes.  Sigh.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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italybound
Wednesday, January 31, 2007, 5:34pm Report to Moderator Report to Moderator

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I'm going to live w/ Brig.  I've decided.  ()........I'm tired of cooking and she's such the cook and always making me hungry w/ her posts.

Stephanie, do you know what blood type your kids are? Just curious cause you mentioned they snack on frozen peas and corn. Corn is a no-no for O's just in case they're like you.




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Lisalea
Wednesday, January 31, 2007, 8:13pm Report to Moderator Report to Moderator

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Quoted from lola
pick the veggies you can handle from your compliant list......
can be 5 or more different kinds.....
cut them up however you prefer, and begin by sauteing onions and garlic, for the base.....
then keep on adding the rest of the cut up veggies.......beginning with the tougher ones, and ending with those that are done in just a few minutes.

there s really nothing to it.........add the spices you like and herbs as you go along.


Thank-u my Dear Lola !!!
I've always wondered ... is stir fry as bad as frying per say ??
Why NOT just steam the veggies ... just wondering if it's a question of taste or maybe retaining the vitamins ... etc ??
For some reason I associate stir fry with frying
which doesn't sound as healthy ...  

What do u stir fry with exactly if indeed it's a healthier way to go ??
and
Do u stir fry on low-med or high heat ??
and
How long ??
Thanks again  


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Brig lives in a big old house.  There's room for both of us.  


Rock on!!! Let's get packin'......poor Brig doesn't even know she's getting 2 new 'tenants'.
Hey from there we can hop a plane over to Italy. You game?



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Quoted from LISALEA


I've always wondered ... is stir fry as bad as frying per say ??


Stir frying is completely different from frying.  Food is cooked very quickly at high heat using only moderate amounts of oil.  Because you use high heat you have to stir to stop the food at the bottom from burning before the food on top is cooked.  Stir fried veg is generally still crunchy or at least retains some bite.

Certainly tastes nicer - in my mind - than steamed veg and you can cook your meat at the same time - one pot cooking!
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Quoted from Victoria


Brig lives in a big old house.  There's room for both of us.  


Hey...can I come too?  I like cutting veggies and I will HELP with the dishes.



For frozen veggies I usually keep peas, peas and carrots, okra and fiddleheads in the freezer.  The latter two are so hard to get fresh.  Except for fiddleheads in the early summer.   I have only had okra once fresh two years ago when a thread was posted on it.  Loved it from day one.  I steam mine and then put ghee on it.  Same as fiddleheads.   I keep all steamed water for soups or to drink.   Pretty well all other stuff is bought fresh.   For the polyamine situation I try to drink black cherry juice/POM juice with water, at least, once a day.  

Debra



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Susana
Wednesday, January 31, 2007, 10:27pm Report to Moderator Report to Moderator

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I always keep fava beans and spinach. I keep them both for emergencies.

I love fava sauteed in olive oil and garlic just with anything so if I do not have any fresh veggies to accompany my protein I use them.

When I want a fast starter I always do a cream of spinach. Frozen ones come in very handy.

I also keep artichoke hearts which I use in stews. They are n ot the best but fresh ae so difficult to find here.

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Victoria
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Quoted from pkarmeier


Rock on!!! Let's get packin'......poor Brig doesn't even know she's getting 2 new 'tenants'.
Hey from there we can hop a plane over to Italy. You game?


I like that idea!  A few weeks in Brig's kitchen, getting nice and plump, then off to Tuscany, where plumper women are not frowned upon!



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Lola
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n p Don!

Lisalea,
I like stir frying in ghee, mostly.

do like caramelizing the onions first......the keep adding all the veggies, one by one, until done.....
20 mins I d say........high while the onions are caramelizing, then turn down to medium, adding the veggies......spice as you go along.


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Lisalea
Wednesday, January 31, 2007, 10:40pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from koahiatamadl


Stir frying is completely different from frying.  Food is cooked very quickly at high heat using only moderate amounts of oil.  Because you use high heat you have to stir to stop the food at the bottom from burning before the food on top is cooked.  Stir fried veg is generally still crunchy or at least retains some bite.

Certainly tastes nicer - in my mind - than steamed veg and you can cook your meat at the same time - one pot cooking!




I've always read that cooking at lower temperatures is healthier and retains the vitamins ... that's why I was curious ... however; if we talk about taste then YES, stirfry is indeed probably tastier !!!
Thank-u


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Lisalea
Wednesday, January 31, 2007, 10:42pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola
n p Don!

Lisalea,
I like stir frying in ghee, mostly.

do like caramelizing the onions first......the keep adding all the veggies, one by one, until done.....
20 mins I d say........high while the onions are caramelizing, then turn down to medium, adding the veggies......spice as you go along.


Lola ... U've got my mouth watering !!!

Caramelized onions r sooo tasty !!!

Thanks alot


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Alan_Goldenberg  -  Wednesday, January 31, 2007, 10:44pm
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Wednesday, January 31, 2007, 10:53pm Report to Moderator Report to Moderator

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Oh, yez guys. !! You can all come to stay if you don't mind sleeping in the living room and having a little black kitty snuggling with you all night long. And only if I get to go to Tuscany too. I've always wanted to see Florence.

MoDon--we don't have much freezer space either (though I'm hoping that by the end of this coming summer I'll have a small chest freezer to fill up with local meats and produce). All we've got is the small freezer compartment in our apartment-sized fridge, but I keep it full of goodies. What I do for example is buy an extra winter squash and bake it with the one I'm making for dinner, then freeze the extra for another meal. Same with cooked greens. I'll make a double batch and then freeze half. Same with stocks and broths, soups, stews, etc. Everything is dated, but most of the time the extra stuff gets used up fairly quickly. That way if I need to make a quick meal or whatever, I've got something on hand along with the storebought frozen veggies (which get dated too).





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Victoria
Wednesday, January 31, 2007, 10:56pm Report to Moderator Report to Moderator

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Sure, Debra!  I'm *Sure* Brig will be happy to have a few long-term dinner guests!  !  

Brig better get on here soon before the whole Forum invites themselves over to her house!



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Don
Wednesday, January 31, 2007, 11:13pm Report to Moderator Report to Moderator

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Quoted from Brighid45
All we've got is the small freezer compartment in our apartment-sized fridge, but I keep it full of goodies. What I do for example is buy an extra winter squash and bake it with the one I'm making for dinner, then freeze the extra for another meal. Same with cooked greens.

I do that with greens, but other extra veggies I cook just go into the refrigerator, like extra baked sweet potatoes. I will have to consider cooking more of other things and freezing some to if anything would be useful and handy to my situation.



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Lisalea
Wednesday, January 31, 2007, 11:43pm Report to Moderator Report to Moderator

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Quoted from Brighid45
Oh, yez guys. !! You can all come to stay if you don't mind sleeping in the living room and having a little black kitty snuggling with you all night long. And only if I get to go to Tuscany too. I've always wanted to see Florence.

MoDon--we don't have much freezer space either (though I'm hoping that by the end of this coming summer I'll have a small chest freezer to fill up with local meats and produce). All we've got is the small freezer compartment in our apartment-sized fridge, but I keep it full of goodies. What I do for example is buy an extra winter squash and bake it with the one I'm making for dinner, then freeze the extra for another meal. Same with cooked greens. I'll make a double batch and then freeze half. Same with stocks and broths, soups, stews, etc. Everything is dated, but most of the time the extra stuff gets used up fairly quickly. That way if I need to make a quick meal or whatever, I've got something on hand along with the storebought frozen veggies (which get dated too).







Hi, I was wondering if u add anything to the vegetables, stocks and broths, soups, stews, etc ...  and anything else that u freeze ... or if u just treat it like regular leftovers but instead of putting in the fridge u put it in the freezer ??
TY  


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Connect
Thursday, February 1, 2007, 1:41am Report to Moderator Report to Moderator

Ee Dan
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I keep quite a bit of frozen veggies on hand, due to time and budget constraints:  I LOVE okra and eat it daily, brussel sprouts, broccoli, sugar snap peas....that's about it.  The rest is fresh (zucchini, avocado, onions, carrots, etc...)


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Drea
Thursday, February 1, 2007, 4:12am Report to Moderator Report to Moderator

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Quoted from Victoria
Sure, Debra!  I'm *Sure* Brig will be happy to have a few long-term dinner guests!  !  

Brig better get on here soon before the whole Forum invites themselves over to her house!


I've often fantasized about cooking a large meal with the folks on the forums. I think it would be fun to not only meet in person, but to experiment in the kitchen together! So many of us have learned to love cooking.


It is not my responsibility to convince anyone of anything.
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koahiatamadl
Thursday, February 1, 2007, 1:45pm Report to Moderator Report to Moderator

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Quoted from LISALEA




I've always read that cooking at lower temperatures is healthier and retains the vitamins ... that's why I was curious ... however; if we talk about taste then YES, stirfry is indeed probably tastier !!!
Thank-u


Well,  point taken.  I guess it depends on what your priorities are.  Mine is always taste - if I get run over by a bus tomorrow at least I will have enjoyed my last meal

Temperature though I think is more of an issue with prolongued cooking of foods - although I may be wrong of course.
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Lisalea
Thursday, February 1, 2007, 2:47pm Report to Moderator Report to Moderator

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Quoted from koahiatamadl
If I get run over by a bus tomorrow at least I will have enjoyed my last meal



I agree TOTALLY !!!

however; on the flip side of the coin; if live my life always thinking this way ... the ONLY thing I will
eat is Cakes, Cookies, Pies, Icecream, French fries, Pizza, Smoked meat, Chinese buffets ... etc ...



Quoted from koahiatamadl
Temperature though I think is more of an issue with prolongued cooking of foods - although I may be wrong of course.


Yep, I beleive that u r right about that !!!

I will definately try the stir fry ... TY


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Brighid45
Friday, February 2, 2007, 3:23pm Report to Moderator Report to Moderator

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Lisalea--I don't really do anything differently with the items I want to freeze, except make sure as much air is out of the containers as possible. Air in the food leads to freezer burn and poor quality. Usually I put batches of things in bags, just because it's fairly easy to gently squeeze out the air. You can also use Gladware containers etc, just make sure they are full almost to the top, and 'burp' the lids.


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Lisalea
Friday, February 2, 2007, 4:18pm Report to Moderator Report to Moderator

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Quoted from Brighid45
Lisalea--I don't really do anything differently with the items I want to freeze, except make sure as much air is out of the containers as possible. Air in the food leads to freezer burn and poor quality. Usually I put batches of things in bags, just because it's fairly easy to gently squeeze out the air. You can also use Gladware containers etc, just make sure they are full almost to the top, and 'burp' the lids.



That's very valueable information that I was NOT aware of !!

Another thing; sometimes my veggies get snow inside ... Is THAT freezer burn ???
Do u think that they're still ok at this point ??
I've been eating them anyhow and they still seem to taste ok; of course I add lots of
spices, seasalt, Olive oil ... etc; to them to makes them tastier !!
Thanks again


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Trixy
Friday, February 2, 2007, 5:11pm Report to Moderator Report to Moderator

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Artichoke hearts are the only frozen vegetable I keep on hand. I love to stirfry them into my ground/beef/onion mixture.

The other thing I do is to steam them (just enough to thaw) and then make a salad for lunch to bring to work. I drizzle with olive oil; add lemon juice and herbamare salt. I stir in whatever protein I have on hand, and add a handful of walnuts; then add a little more olive oil. It makes a great lunch (the walnuts help with polyamines).

Sometimes I just steam them and add ghee for a light dinner or a snack.

After reading this thread, I'm going to try the frozen okra...thanks, Don!


Bea

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I use canned artichokes all the time on my salads. Are frozen artichokes better then canned, taste, texture, or whatever ?


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Trixy
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I've never tried the canned, so I can't say. I started buying the frozen because they're less expensive...and then found myself throwing a box or 2 into the grocery cart every week.  


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Don
Friday, February 2, 2007, 6:24pm Report to Moderator Report to Moderator

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I actually just saw some frozen artichokes for the first time earlier this week when I was looking at other frozen vegetables. I am not sure if they are at all the stores I shop at because I looked for them once before and didn't find them. I will have to get some frozen artichokes to try (if I can remember what store I saw them at), and compare prices.


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Maria Giovanna
Friday, February 2, 2007, 8:03pm Report to Moderator Report to Moderator

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Hi Don
do I remember well that Dr D wrote that green leaves (and broccoli as peas) can be frozen without problems?  poliammines are more a problem with grains, meat, eggs, fish and  protein foods and with commercial flash-frozen foods. I take also some turkey ready on my freezer, bought fresh and frozen by me, or fish leftovers.
Am I so poorly caring for my food ?


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Don
Friday, February 2, 2007, 8:41pm Report to Moderator Report to Moderator

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As I said earlier in the thread I do freeze extra greens that I cook myself. I don't worry about freezing vegetables myself. I agree, it is the commercial flash freezing process that is the big problem.


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Lisalea
Friday, February 2, 2007, 8:58pm Report to Moderator Report to Moderator

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Quoted from ironwood55
I agree, it is the commercial flash freezing process that is the big problem.



Hi MoDon,
How  r u ??


How big of a problem r we talking about here and what can
we do about it, short of stop eating all frozen vegetables??
I think I have read that some people drink cherry juice

I have always used frozen peas, brussels sprouts and
sometimes even broccoli and cauliflower !!!
Am I doing more harm that good here ??

Thank-u  


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Don
Friday, February 2, 2007, 9:10pm Report to Moderator Report to Moderator

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I have no idea a big of a polyamine problem eating commercially flash frozen vegetables is, but I seriously doubt it is worse for you then not eating the vegetables at all.

To be safe just make sure you are eating some of the other good things for your blood type that lower polyamines, which are listed in LR4YT on page 106 such as larch, walnuts, green tea, cherries, blueberries, or other dark pigmented fruit, turmeric, onions, garlic, etc.


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Brighid45
Friday, February 2, 2007, 9:33pm Report to Moderator Report to Moderator

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Honestly--I would not worry about the polyamine problem unless you're eating almost everything commercially flash-frozen. If you are using a mix of mostly fresh and some frozen veggies and getting plenty of good bennies in there, I think you'll be more than okay. Just my opinion y'all


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Lisalea
Friday, February 2, 2007, 10:05pm Report to Moderator Report to Moderator

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Quoted from ironwood55
I have no idea a big of a polyamine problem eating commercially flash frozen vegetables is, but I seriously doubt it is worse for you then not eating the vegetables at all.

To be safe just make sure you are eating some of the other good things for your blood type that lower polyamines, which are listed in LR4YT on page 106 such as larch, walnuts, green tea, cherries, blueberries, or other dark pigmented fruit, turmeric, onions, garlic, etc.


Thanks so very much MoDon !!
I really appreciate u taking the time to do that for me;
very kind of u

I guess I'll start eating 3-4 walnuts daily !!!


I do eat onions, garlic very often and I love spices ... I made my own mix of :
turmeric, cumin, coriander, ginger, paprika and often I will also add cardamom and/or cayenne !!
Now, I should also start drinking green tea !!


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Lisalea
Friday, February 2, 2007, 10:06pm Report to Moderator Report to Moderator

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Quoted from Brighid45
Honestly--I would not worry about the polyamine problem unless you're eating almost everything commercially flash-frozen. If you are using a mix of mostly fresh and some frozen veggies and getting plenty of good bennies in there, I think you'll be more than okay. Just my opinion y'all




We all really hope that u're right !!!
Thank-u


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Quoted from ironwood55
I normally don't buy many frozen vegetables, except for keeping some green peas and a small bag of okra in the freezer. I buy fresh.

I had an experience this past week where I have been frequently fixing some sauteed okra. I bought a big 2.5 lb bag of frozen okra at the store about a week ago and started fixing some 1-2 times a day. The bag is almost empty now!


MoDon, am I glad you posted this thread. I bought myself some frozen okra and sauteed it in some ghee for lunch, and boy, is it good! The slime is something I'll just have to get used to, but I really like the taste. So thank you for introducing me to a way to eat another beneficial food!


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