As a home cook, my meal preparations are often dictated by time. During the week, I try not to spend a lot of time on meal preparation. After working all day, I want a healthy meal, but I don’t want to spend too much time on preparation — I want it quick and good! And, depending on what I’m preparing, I opt to use can, fresh, or frozen vegetables.
However, on Sundays, which is when I prepare my biggest meal, I can spend a little more time in preparing meals. Although, time isn’t a factor for cooking Sunday dinner, I still don’t want to spend too much time in the kitchen. Sunday is my day for relaxing and rejuvenating.
I know there are some cooks, who only use fresh vegetables, in their meals — that’s well and good. But, over the years, I’ve found that can and frozen vegetables, if prepared properly, are just as good as fresh. One thing for sure, they are quicker to prepare — pop the can or open the bag, and you’re good to go.
Canned and frozen vegetables are considered minimally processed foods because no additives are used to enhance flavor or texture. They are processed at their peak to lock in freshness and nutrients. One advantage is that they offer convenience for people with busy lifestyles, and provide an option for eating healthy.
When I’m preparing vegetable stews, I usually opt to use canned vegetables: green beans, corn, and tomatoes, rather than fresh vegetables. Before adding to the stew, I usually drain off the can liquid, then add a chicken or vegetable broth, for a down-home flavor. In my 30+ years cooking, I haven’t received one complaint from my family to stop using canned or frozen vegetables. For this reason, I’ll continue to use them when time, convenience, and budget demand!
What’s your choice?
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