Well how’s that for a steamy title?

And to think we’re just going to talk about veggies!

I used to think that cooking vegetables was a lot of work, but since I’ve been doing it for so many years, I realize that it’s a pretty quick process.  Well, my mind has caught up with that reality now.  And we all know that it doesn’t matter how long something actually takes to do physically, if we can’t wrap our heads around it mentally first, it’s likely not going to happen. (At least that’s how I roll.)

So here’s just a bug in your ear to remind you that steaming vegetables takes about five minutes.  Peeling or chopping and then putting them in a small amount of water in a sauce pan, covering with a lid and steaming them for 2-3 minutes.  It’s really fast and pretty painless.

My granddaughter (1 1/2) walked in after I made these and ate nearly the bowlful.  Kids go crazy over steamed veggies!

And part of their appeal is that you add butter when they’re steamed! Nope, it’s not going to make anyone fat. And they’re going to absorb the vitamins and minerals better that way, so don’t stress.  And if for some reason you can’t or don’t do dairy, drizzle on a little olive oil.

And… if you want to take it up another taste temptation notch, add Redmond Season Salt! It adds a crazy amount of flavor.

Of course you can make this into an entire meal speedy quick too; cook a little rice and or roast a little chicken or shrimp or whatever floats your boat.

Remember, only steam vegetables for a few minutes, they shoul dn’t be super soft, just barely beginning to soften.  And not too much water, because you don’t want to pour the nutrients down the sink.  I’d guess I use about 1/4 cup tops, maybe less.

Love your babies!  Feed them real food!

I love and admire you for all you do!

Jacque