Frozen/canned vegetables - how do I make this stuff edible?
daremightythings
Posts: 247 Member
Hello!
I've just moved to a part of the country where fresh produce is in very short supply and is astronomically expensive relative to what I am used to spending and my current budget.
What's left as an option is basically frozen produce (I just cannot stomach canned veg besides beans). Also isn't cheap but will at least keep for a longer term so at least I'm not wasting money via spoilage.
How in God's name does one make frozen vegetables palatable?! I typically roast my veggies with herbs and S&P for flavor and I'm not sure how to go about doing that with frozen, or if it's even possible. I can only handle so many microwave steamed broccoli florets before I lose my marbles.
Are there secrets to taming frozen veg that I'm just not aware of? Suggestions or advice are much appreciated!
I've just moved to a part of the country where fresh produce is in very short supply and is astronomically expensive relative to what I am used to spending and my current budget.
What's left as an option is basically frozen produce (I just cannot stomach canned veg besides beans). Also isn't cheap but will at least keep for a longer term so at least I'm not wasting money via spoilage.
How in God's name does one make frozen vegetables palatable?! I typically roast my veggies with herbs and S&P for flavor and I'm not sure how to go about doing that with frozen, or if it's even possible. I can only handle so many microwave steamed broccoli florets before I lose my marbles.
Are there secrets to taming frozen veg that I'm just not aware of? Suggestions or advice are much appreciated!
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Replies
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Everything taste with a little butter.0
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How are you cooking them? In the microwave I think they come out nasty, though I usually boil frozen veggies and spice the same as I do fresh and have no problems.0
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I guess I should add that when I stick frozen stuff in a casserole or crockpot meal it's just fine.
@veephil31 I started out microwaving because I bought the steamfresh packages but they're fricken terrible. So I just steam them in a tablespoon of water in a pan on the stove till they thaw. I do salt and pepper etc, but I guess what I miss is the roasted texture that I can't figure out how to replicate when I'm starting from frozen.
@queenliz99 Preach. Butter is the savior of all sad foods.0 -
Eh I don't know. I use steam in bag veggies when they are on sale at $1 quite a bit, and I just microwave them. I usually just end up mashing the cauliflower ones with a wedge of laughing cow cheese and some herbs, and I like salt, pepper, a bit of butter and grated parmesan on broccoli/winter blends. Carrots, peas, and corn I don't mind eating plain. The rest... I just don't buy that much. Let's just say I eat a lot of broccoli, carrots and cauliflower...
It's the same here though, hard to justify paying $2 a pound for fresh broccoli (that comes with stems, which I don't like), or a medium cauliflower for $3, when you can buy a 12oz bag of frozen florets for $1.
I buy fresh peppers and onions though because there's just no way I'm buying that awful frozen stuff.0 -
Seasoning!0
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I like to cook my frozen vegetables in a stir-fry with garlic and onions, or sometimes a low-calorie sauce. A touch of olive oil can go a long way, too.0
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I dunno about most people but I have a little cup of bacon grease in my fridge. ..yes I said bacon grease not baking soda...anyways...you melt this stuff down...you drizzle it...and ooooh baby it makes anything and everything taste like bacon...note if you do not like bacon this is a horrible idea.0
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If you want that roast veggie experience, try nuking them in the microwave until thawed, drain off the excess liquid, and then roast as usual. I usually add a heavy hand of italian herb mix, rosemary, and some good quality olive oil to mine.
Also, experiment with different veggie blends. There are some I really like (california blend- squash, cauliflower, red peppers, and carrots is one of my fave) but others I really can't stand (like "soup mix" with corn, peas, green beans and those little cubes of carrot.)
And a stock of soy sauce, salsa and marinara can go a long way to cover a myriad of vegetable sins!0 -
I will absolutely try this! Thank you so muchrosebarnalice wrote: »If you want that roast veggie experience, try nuking them in the microwave until thawed, drain off the excess liquid, and then roast as usual. I usually add a heavy hand of italian herb mix, rosemary, and some good quality olive oil to mine.
I've started a container herb garden for the express purpose of being able to season things, and good quality olive oil is a pantry staple for me.
Thanks for the input, everyone!
Also +1 for anything bacon related.
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I use frozen veg all the time for soups & stews ..... or use the "steamer" bags for side dishes .... a little bit of butter, and liberal use of seasonings & herbs helps a lot, too.0
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Have you tried just roasting them as normal? I don't roast broccoli (prefer it steamed) but I often chop and freeze fresh carrots and parsnips with a view to roasting them later. I think they actually roast faster than fresh veg (something to do with how the freezing affects the cell walls maybe?). I tend to toss in a little oil and season with dried herbs before freezing. When I want to roast them, I just arrange them on a tray and cook the same as if they were fresh. (In case it matters, I don't roast them alongside meat.)0
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Garlic and a little drizzle of butter can make any vegetable tasty! I keep lots of herbs and spices on hand, too. I love fresh veggies without anything on them, but frozen tend to need something else.0
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@MissyMilda I haven't been brave enough to roast them straight from frozen but your post has given me confidence! I will give it a go this week.0
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Caramelize onions in a pan with a little butter or other oil. Put that on top of your veggies. Also try adding any of the following: breadcrumbs, Parmesan cheese, other cheese, any sauce or gravy, including spaghetti sauce.0
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MissyMilda wrote: »Have you tried just roasting them as normal? I don't roast broccoli (prefer it steamed) but I often chop and freeze fresh carrots and parsnips with a view to roasting them later. I think they actually roast faster than fresh veg (something to do with how the freezing affects the cell walls maybe?). I tend to toss in a little oil and season with dried herbs before freezing. When I want to roast them, I just arrange them on a tray and cook the same as if they were fresh. (In case it matters, I don't roast them alongside meat.)
That's interesting. I haven't dared trying either, but wouldn't they be too wet to roast properly?0 -
Ohh I love the onion idea. The boyfriend will definitely agree!Caramelize onions in a pan with a little butter or other oil. Put that on top of your veggies. Also try adding any of the following: breadcrumbs, Parmesan cheese, other cheese, any sauce or gravy, including spaghetti sauce.0 -
That's interesting. I haven't dared trying either, but wouldn't they be too wet to roast properly?
Not really, unless they are encased in ice or something!
If they've been flash frozen after harvest, they should only be a little frosted and that would evaporate - like with oven fries or frozen pizza or similar. Maybe try a few as a test in case your frozen veg are processed differently! I'd hate to ruin your dinner! Over here in Tesco etc. it's very common to have frozen veg for roasting to save prep time for the traditional Sunday roast; I just figured if Tesco can do it, so can I!
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OP, have you considered canning your own veggies.
http://allrecipes.com/recipes/15930/side-dish/sauces-and-condiments/canning-and-preserving/
I have done this and it can't be beat.0 -
I would absolutely do this if I could access/afford fresh. Green beans are regularly $2+/lb, asparagus (not that you'd can it) is $4/lb, even fricken cucumbers are upwards of $1 EACH. Farmer's markets prices are worse, sadlyqueenliz99 wrote: »OP, have you considered canning your own veggies.
http://allrecipes.com/recipes/15930/side-dish/sauces-and-condiments/canning-and-preserving/
I have done this and it can't be beat.
That's why I'm trying to learn to love frozen, because they're sort of more affordable.0 -
MissyMilda wrote: »Have you tried just roasting them as normal? I don't roast broccoli (prefer it steamed) but I often chop and freeze fresh carrots and parsnips with a view to roasting them later. I think they actually roast faster than fresh veg (something to do with how the freezing affects the cell walls maybe?). I tend to toss in a little oil and season with dried herbs before freezing. When I want to roast them, I just arrange them on a tray and cook the same as if they were fresh. (In case it matters, I don't roast them alongside meat.)
That's interesting. I haven't dared trying either, but wouldn't they be too wet to roast properly?
The oven temperature and the cooking time will be a little different from starting fresh. You will need to experiment.
I spray or brush (or use my fingers) a little oil on the veggies before putting them in the oven. The oil improves the texture.
Also I turn them over half way through-- (for texture).
Alternatively, one time I put the veggies in a gallon sized plastic baggie with one Tablespoon of oil and shook everything until the oil was well distributed on the veggies.
After a while, people get more comfortable. It is ok to mess up or for some foods to come out non-perfect.0 -
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Mix them with things! Table spoon of tomato puree, a little bit of water or stock and some seasoning and mix it all together and you have a make-shift ratatouille style thing (sort of? Haha)
In all seriousness though I mix my veg in with most things, which is probably harder to do with frozen stuff but still do-able with a bit of imagination. I'm eating a lot of beans at the moment (kidney, mixed, etc) and theyre really good just rinsed then thrown in a pan with some water, tomato puree and a stock cube. Season it with paprika cumin etc and mash it up a bit abs it's a bit like refried beans (or so I'm told). Another idea could be to make whatever veg you're eating into a casserole style dish? I find everything seems to taste better with a little sauce and baked in the oven for a while..
Other than that, as others have said just season it well..0 -
ilovecereal1982 wrote: »I dunno about most people but I have a little cup of bacon grease in my fridge. ..yes I said bacon grease not baking soda...anyways...you melt this stuff down...you drizzle it...and ooooh baby it makes anything and everything taste like bacon...note if you do not like bacon this is a horrible idea.
woops i though you said baking soda for a second there, thanks for correcting us0 -
How about soup? Use some low sodium stock and add the vegetables you want. If you add a little protein like lean beef, chicken or turkey then throw in some spices, you have a pretty tasty meal. Another option is stir fry.0
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I wandaremightythings wrote: »
I would absolutely do this if I could access/afford fresh. Green beans are regularly $2+/lb, asparagus (not that you'd can it) is $4/lb, even fricken cucumbers are upwards of $1 EACH. Farmer's markets prices are worse, sadlyqueenliz99 wrote: »OP, have you considered canning your own veggies.
http://allrecipes.com/recipes/15930/side-dish/sauces-and-condiments/canning-and-preserving/
I have done this and it can't be beat.
That's why I'm trying to learn to love frozen, because they're sort of more affordable.
I want to know where you used to live! Those are slightly higher than typical prices here, but not by much. Here fresh green beans are $1.89/lb, cucumbers 2/$2 or $3. Baby carrots $1.69/lb. Green peppers $1.79/lb.0 -
Add it over half a cup of rice and add soy sauce. I mostly eat fresh but frozen is okay this way0
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Get creative with your cooking. My favorite thing to do with veggies is to caramelize onions, then add the veggies, the add some garlic and herbs/spices. It's about the easiest thing on the planet and tastes great.
If you know what you'll be using, you can always toss them into the fridge a day or two ahead of time so they'll be thawed and ready to go. 0 -
Basically what everyone said about roasting them. However I typically sauté my veggies with olive oil and different spices. I experiment with mixing diferent types of veggies together too. You can also add veggies straight into food. For example make a big pan of healthy fried rice and load it with veggies. I use mostly frozen vegetables and you can do lots with them.0
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I like to roast my frozen veggies in a drizzle of olive oil and whatever spices I'm feeling that day. If it's canned (lets just say green beans), you can cook some diced chicken, drain the green beans and then add them to the pan with the chicken and spice it up.0
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I love frozen veggies and make a big bowl with them in it once a day. They are the best.
.5 cup each of spinach, kale, "mixed", and broccoli (holy cow, I spelled it right without looking it up!)
dump in bowl
add seasoning: Lite Salt, Nu Salt, and Mrs. Dash
drizzle some olive oil on it
add various frozen meat: bird, pig, cow
add sauces: BBQ, "southwestern" marinade, and a lil' Sriracha
microwave for 3 minutes
When it comes out, chop and mix it all up with knife and fork. Put scrambled eggs on top of all this glorious mess, and eat. Awesome.
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