Green Beans

[goldcar2222]

Can we eat green beans during induction?

I printed out the induction food list and didn't see it but in some recipies that i'mlooking at for induction i see them in the recipies.

[atkinsgal08]

Re: Green Beans

Green beans are fine on Induction.

They're called "string beans" on the list in DANDR.

Yellow wax beans are fine, too.

[goldcar2222]

Re: Green Beans

Good!!! i don't like too many veggies and i was getting tired of eating salad all the time. I did make a veggie dish that i enjoy with okra, onions, tomatoes, water chestnuts, green peppers, red hot peppers, jalapenos and yellow squash or zuchinni .. don't know which is which cuz i never really are them before.

Theres some veggies on the list that i have no idea what they are.

[atkinsgal08]

Re: Green Beans

>> Theres some veggies on the list that i have no idea what they are.>>

You can look them up on Wikipedia and then look for them at the grocery store.

[Suzanne_H]

Re: Green Beans

Discovering new vegetables can actually be a lot of fun I've found. Spaghetti squash was a wonderful surprise... I always heard turnips were horrid until I tried them with my pot roast... Fried radishes??? You gotta be kiddin me... they were AWESOME! I'm a person who would have never touched spinach, yet today it's my favorite salad veggie. When I read the recipe for Fauxtatoes (basically creamed cauliflower) I scoffed. Again, I was proven wrong with the first bite. Broccoli florets are my new best friend. As Atkinsgal suggested, just try looking for some at the grocery store. Some may be more affordable than you think and a great experience.

[d33na]

Re: Green Beans

I think also once you kick the 'sweet' habit vegetables seem to change tastes...I find a salad with a bit of vinegar to be sweet *laughing* in a weird savoury way...maybe its like a palatte cleansing and well for me it was like rediscovering vegies I didnt like b4 but now...I love them!

[Aways2Go]

Re: Green Beans

These are my fast, cheap and easy veggies when I am in a hurry...

I never cared much for raw broccoli, though I will eat it, but the big bags of frozen chopped broccoli are cheap and stay in my freezer all the time. If you cook it per the package directions, on top of the stove with just a tiny bit of water just till it heats through (probably 10 minutes or less) and not till it's all limp and mushy like a lot of restaurants serve, then scoop it up onto the plate and top with a pat of butter, maybe some salt and pepper, that's some good stuff.

If I use canned green beans instead of fresh or frozen, I drain about half the water off the can, dump the rest into a pot and add a slice or two of onion, chopped up, and a clove or two of garlic peeled and mashed and put in there (it's still good without garlic). Heat up on med-high for about 10 minutes, till most of the liquid is gone and the onions are softened up a little, drain off some of the remaining liquid if there is too much left and top with butter. Quick, cheap, and I could eat cups and cups of this if I let myself, LOL! Good heated up as leftovers, too, (I go ahead and put some butter on there while they are hot, stir around, and then store in the fridge) so I buy the gi-normous cans because it's a lot cheaper that way. Those huge cans have 12 half cup servings and are about 2 bucks a can. (I know from an earlier post you are on a budget - sometimes I am too).

Canned plain pumpkin with nothing else added (easy to find this time of year, maybe with the canned veggies or maybe in with the baked stuff where nuts and pie filling stuff is) is pretty good if you take about half a cup, put in a bowl with some butter (are you seeing a pattern here? I love butter, LOL!) and a pack of splenda (DON'T USE EQUAL/ASPARTAME) and heat that in the microwave... it's kinda sweet and dessert-like, something like sweet potato casserole in my mind.

Sometimes I heat up some canned sliced mushrooms (yes, with a little butter, LOL!) and eat that as a side dish just because I like them.

Just by the way, yellow squash is indeed, yellow, and zucchini mostly looks a lot like a cucumber, green and shaped about the same but doesn't taste the same. I use zucchini and yellow squash almost interchangeably on most recipes. I made a great side dish last week with fresh yellow squash, but at the moment I can't remember what it was I did, LOL! Seems like I sliced it up like a cucumber (get the small ones with thin yellow skin so you don't need to peel - just wash and slice), I think I then put them in a bowl with about a teaspoon of olive oil and tossed them around and then laid them out in a layer in a flat baking dish and sprinkled them with some veggie spice mix I had and baked them at 350 degrees for maybe 15 minutes? Cooking them made them a little sweet and really flavorful. Anyways I think that's what I did with them, and I need to remember because I bought some more to make it again, LOL!

Good luck adding in some veggies - there are lots to choose from, so just buy a few at a time and experiment with them. You're sure to find some you really like.