commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
[personal profile] commodorified
Like a lot of people who grew up in, well, straightened and difficult circumstances, not to mention having had a fair amount of experience of institutional food, I've spent years roundly despising the entire notion of "mixed vegetables", especially frozen mixed vegetables.

Which is a bit odd, when you consider that I'll cheerfully buy and cook with unmixed frozen vegetables: frozen peas, frozen corn, frozen spinach, frozen brussel sprouts, you name it. I live in Ottawa and I have health issues that reduce my energy a lot and I try to shop local and feed my family a lot of green (and red, and yellow) stuff, and that means we eat a fair number of frozen and canned vegetables in winter.

But until recently the very sight of one of these:

was enough to inspire a faint but definite desire to never eat anything, ever, again, except possibly buttered toast. "Sans Nom", indeed.

Friends, I was wrong. So wrong. Despite having learned decades ago not to boil things to death in heavily-salted water and wonder why they don't taste good, I had never until recently applied this knowledge to mixed frozen vegetables. I just assumed they tasted of nothing in particular, yet at the same time unpleasant, no matter what.

Last fall, with soup season closing in on me, I tentatively bought a small bag of mixed frozen carrots and green beans. I never seem to have cooking carrots handy exactly when I want them, and anyway if they're fresh I'd rather roast them, and using the baby-cut ones for cooking is, though handy as heck, kind of extravagant (or at least it makes me feel faintly guilty). And apparently frozen sliced carrots, alone, is no longer a thing you can buy, so I thought "well, we do like green beans," and went with the mixed. At worst, I figured, I could separate the two and use them in different things.

And it was awesome, and I started making vegetable soup oftener. And it was good.

So yesterday I was in The Store Formerly Known As Hartmans (btw, everyone local, they're having a VAST sale on boxed and canned staples. I brought home so many cans we had to reorganize the pantry. Beans! Baked beans! Beets! Seasoned green beans! Soup! Average outlay= $1 CDN/can.)

And I bought a huge bag of the aforementioned mixed vegetables (the exact bag pictured above) and today I spent ten minutes putting supper together and this is what we're having:

1 litre carton of beef broth (vegetable broth would obviously work as well, but we accidentally bought six-packs of beef broth twice running at Costco and with the price of beef I'm not making a lot of beef dishes, so it needs using.)
1 litre water
1 C pearl barley
1 C dry beans (Rancho Gordo Vallarta because I really need to use up my Rancho Gordos, but Great Northern or Navy would be good too. Beans are good, I tend to feel. Canned would also be good, and had I less time for the soup to simmer I'd've gone with a can of black beans or chick peas or six bean mixture —they sell it for bean salad, but I use it to liven up soups and stews— or whatever)
1/4 C dried onion flakes
2 stalks celery, chopped
2 C mixed frozen veg

About 1 Tablespoon each:
Penzeys's Northwood seasoning
2 bay leaves

I bunged it all into the pot and turned the heat to halfway between low and medium. It's simmering away cheerfully now and should be perfect by suppertime, which will be about four hours from now.

ETA: a-heh-heh-heh I now recommend using a HALF cup of beans and the same of barley, unless you, like me, want to end up a) hastily adding a second carton of broth and b) racking your brains for people to invite to supper so you're not eating this all week.

Date: 2017-01-09 08:02 pm (UTC)
recessional: a photo image of feet in sparkly red shoes (Default)
From: [personal profile] recessional
Oh I'm really glad you discovered this.

I mean the frozen ones are never QUITE as good as fresh? But yeah especially if you find a specific brand you like how they prep them (for some reason Jolly Green Giant always works much worse for me than Europe's Best but maybe I'm cursed) and/or pick them v specifically for the task, they're a lifesaver for getting veggies without dying of Exhausted.

Somehow it never occurs to me to mention.

(As far as I can tell this often happens with rice, too. Mom thought she hated rice for years because in the part of Quebec they lived in the cheap-available option was the Minute Rice stuff; it wasn't until she hit Japanese restaurants in Vancouver that she realized that actually what she hates is Minute Rice. Etc.)

Date: 2017-01-09 08:11 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
Know somebody who had the same "ewww... never food" response to roast pork. (Roast pork was roasted until it had the water content of sand during their childhood.)

I think mixed is just there so you don't need to have as many bags of frozen things on the go; I don't think it's leftovers and loose ends when there isn't another pallet's worth of little bits of cauliflower or whatever.

here from network

Date: 2017-01-09 09:08 pm (UTC)
kore: (Default)
From: [personal profile] kore
My parents used to microwave bowls of those, dump some butter and pepper and a LOT o salt, to go along with dinner. Ugh ugh. (Putting Parmesan from the green can on was extra seasoning!) But this sounds great.

(Also, great tag.)

Date: 2017-01-09 10:18 pm (UTC)
alatefeline: Painting of a cat asleep on a book. (Default)
From: [personal profile] alatefeline
Good work!

Date: 2017-01-09 10:46 pm (UTC)
emceeaich: A close-up of a pair of cats-eye glasses (Default)
From: [personal profile] emceeaich
Oh yes, barley, use half as much as one thinks one needs. I turned a beef barley soup into a beef barley casserole that first time.

Date: 2017-01-11 01:41 pm (UTC)
watervole: (Default)
From: [personal profile] watervole
Giggle. Pearl barley really does swell up when you cook it!

Date: 2017-01-11 04:40 pm (UTC)
james_g4clf: James in a boat in Kerala (Default)
From: [personal profile] james_g4clf
When I use these they go in, frozen, about 90 seconds before serving. Bring back to the boil, wait 30 seconds, and serve. A bit longer if you don't do the "al dente" thing.

But note that when I make seafood stuff I put approximately equal-sized small bits of raw fish, squid, scallops and prawns into the rice/noodles/veg/whatever, bring back to the boil quickly and serve at once.

Date: 2017-01-14 12:58 am (UTC)
mmegaera: (Default)
From: [personal profile] mmegaera
Chicken potpie filling is vastly easier to make with a bag of mixed veggies, too, IMHO. And frozen peas are *much* better than fresh, unless, as someone said above, you grow your own.

Canned vegetables are *not* my thing (except for tomatoes, which are technically a fruit, anyway). They're inevitably overcooked even before you heat them.


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