Veggies Any Time

We know we need them.  Hopefully we want to eat them!  Long hours at the library can prevent that sometimes.  Even if they are in the fridge or freezer, by the time you get home, who wants to wait for them to cook?  Enter bamboo steamer...a not-so-well-known but oh-so-wonderful kitchen gadget that is a must have for fast and healthy cooking.  You can buy a double stack-able bamboo steamer at any kitchen or home store for about 12 dollars.  It fits right over a large Dutch oven cooking pot (check out the pic below) and gives you freshly steamed veggies that retain all the nutrients in just minutes.  The steamer comes with two baskets too, so you can steam two different things at once--possibly fish on the bottom and your veggies on top.

Fresh steamed veggies with tahini (serves one):

fresh or frozen vegetables: broccoli, carrots, peas, zucchini, peppers, spinach, brussels sprouts, green beans, asparagus, potatoes--the possibilities are endless, chopped if needed
1 Tbs. tahini paste (picture is below--you can find this brand at Whole Foods--it is the cheapest brand--it may seem pricey, but for 5 dollars, this jar can last you for months)
1 slice of lemon or 1 tsp. lemon juice
1/4 tsp. cumin
salt and pepper to taste

Fill a Dutch oven (pictured above) with about 1 1/2 inches of water. Bring the water to a soft boil and place steamer basket on top of pot and add chopped veggies.  Place lid on steamer basket and let the veggies steam until tender (cooking time will vary with the veggie and whether it is fresh or frozen).  When the veggies are tender, place in a bowl and toss with tahini, juice from 1 lemon slice, cumin, salt and pepper.  Serve warm.

Note: The basic steaming technique can be used with any vegetable to cook it quickly.  Switch it up by putting different things on the veggies once they steam--salad dressing, olive oil, pesto, mustard, salsa, etc. and different spices.