Steaming
Food cooked in a basket over simmering water is just about perfect: it keeps its natural flavor and color and all its vitamins and minerals. A steam cooker is ideal, but you can also use a steamer basket that will fit into a pot with a tight-fitting lid. If you don't have a steamer rack, use anything that will prevent the food from touching the water.
Steaming is great for vegetables and fish. Just bring a small amount of water to a boil (water should be to a depth of about one inch) and then turn the heat to simmer. You can add herbs, spices or broth to the water for extra flavor. In just a few minutes vegetables will be tender-crisp and ready to eat. Fish takes a little longer, from 5 to 10 minutes, or until it flakes easily when tested with a fork.
You can even use the liquid left in the pot for soup stock.
