What are your favorite foods to steam?

Question

I want to start having steamed 'feasts' every other night as a way to cut down on overprocessed and goopy foods in my diet. We often have fish, beets, winter squash, broc and carrots but I would like to add some variety to keep thing interesting. Any suggestions?

Answer 1

you can steam just about any vegetables.ie. potatoes,peppers,baby marrows, peas etc. for a little extra taste, to the boiling water you may want to add celery, onion or even some mixed fresh herbs to give you vegetables just that little bit more flavour. goodluck

Answer 2

Tamales are great, make a bunch all at once freeze to use as needed. Here is a basic recipe from All Recipes but you can get creative and and make cheese or veggie styles too.
Tamales
Tamale Filling:
1 1/4 pounds pork loin (can subsitute chicken/turkey/beef)
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
DIRECTIONS
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Answer 3

Cauliflower, asparagas, artichokes, steamed salmon, cod, are some of my favorites along with the Broccoli, carrots--you are already doing. Corn on the cob (when avail -is sooo good!)
Have fun and keep experimenting.

Answer 4

Asparagus

Answer 5

Go and have dim sum lunch at your nearest chinese restaurant. Majority of the nignag served are steamed. So get some ideas there.

Any seafood and shellfish is great. Chicken cured in salt and dry marinate is good. Pork marinated with fermented black beans and chili is one of my favorites.

Answer 6

Broccoli and asparagus.

Answer 7

MUSSELS, CLAMS, SHRIMP.