I hear this from quite a few of my clients, "My cooking attempts begin and end with boiling water or pushing start on the microwave. I just don't have time to cook!"
If the best you can do is boil water....well then you, too, can cook! I was inspired to write about this method of cooking after using my new Paula Dean copper bottomed double boiler. My honey gave it to me for Christmas since I do all of the cooking in the house. Perhaps that may change this New Year.......
Who says you have to do all the cooking? There are many ways to share the work of preparing dinner. Get the family together, and have each person prepare part or all of a recipe. Small children can help with some parts of the meal, like washing and tearing lettuce or setting the table. You can also have older kids take one night of the week to prepare something they want to eat. Not only does it take the work off you, but it also teaches them a skill they’ll use the rest of their lives.
One of my favorite methods of cooking that is so easy and healthy is STEAMING. Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food.
Overcooking or burning food is easily avoided when steaming it. Health conscious individuals may prefer steaming to other methods which require cooking oil, resulting in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are leached away into the water, which is usually discarded. A 2007 USDA comparison between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25%. Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving.[1] Most other nutrients are reduced by a similar amount by both methods of cooking.[2]
We know there are times when you get home and the last thing you want to do is cook dinner. With a little planning, you can have meals all ready to be cooked. There are a number of great recipes you can partially prepare ahead of time and finish another day. Many recipe books and websites even label those meals as “Make Ahead.” Also, look for recipes you can double or triple and freeze the leftovers for another day.
Steaming is a great way to re-heat a meal instead of the microwave. Give it a try, the flavors and colors will be sure to please the whole family!
If the best you can do is boil water....well then you, too, can cook! I was inspired to write about this method of cooking after using my new Paula Dean copper bottomed double boiler. My honey gave it to me for Christmas since I do all of the cooking in the house. Perhaps that may change this New Year.......
Who says you have to do all the cooking? There are many ways to share the work of preparing dinner. Get the family together, and have each person prepare part or all of a recipe. Small children can help with some parts of the meal, like washing and tearing lettuce or setting the table. You can also have older kids take one night of the week to prepare something they want to eat. Not only does it take the work off you, but it also teaches them a skill they’ll use the rest of their lives.
Overcooking or burning food is easily avoided when steaming it. Health conscious individuals may prefer steaming to other methods which require cooking oil, resulting in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are leached away into the water, which is usually discarded. A 2007 USDA comparison between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25%. Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving.[1] Most other nutrients are reduced by a similar amount by both methods of cooking.[2]

Steaming is a great way to re-heat a meal instead of the microwave. Give it a try, the flavors and colors will be sure to please the whole family!