Healthy Eating Series: Week 1 Recipes!

We’ve been rolling out recipes for our Healthy Eating Series for a week now, so here’s a handy recap of all of them in one place. Keep checking back to our blog or Facebook as we continue coming out with more recipes daily for Week 2!

Monday: Sous Vide Eggs Benedict with Smoked Salmon

Cook time: 1 hour

Serves 2

Ingredients:

  • 4 eggs – room temp
  • 2 English muffins
  • 4 oz smoked salmon
  • 1 cup fresh arugula – washed
  • 1/3 cup hollandaise (recipe below)

Hollandaise Ingredients:

  • 1 egg yolk
  • 1 ½ tsp lemon juice
  • 4 tbsp salted butter (½ stick)
  • pinch of cayenne
  • salt and pepper to taste

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Steps:

1.     Set Nomiku water bath to 64ºC. (147ºF). Carefully put eggs in and sous vide for 60 minutes.

2.     Toast muffins. Remove eggs from water bath. Begin assembling the eggs benedict – first place a 1oz of salmon on each toasted muffin half. Top with some fresh arugula. Crack egg into a small bowl and carefully spoon out the egg and discard the watery whites. Place sous vide egg on top of the arugula and top with homemade hollandaise sauce. Salt and pepper to taste. 

Steps for Hollandaise Sauce: 

1.     Put 1 egg yolk, lemon juice and cayenne pepper in a blender. Pulse a few times. Melt the butter and slowly pour into blender as it runs. Season to taste with salt and pepper. The sauce will become thick and creamy. Keep warm in a small bowl set over hot but not boiling water until ready to serve.

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Tuesday: Shrimp Scampi on Zucchini Noodles

Cook time: 7 minutes sous vide

Serves 4

Ingredients: 

  • 1 lb. large white shrimp – cleaned, shelled
  • 2 tbsp olive oil
  • 2 tablespoons butter
  • 3 garlic cloves
  • ¼ cup white wine
  • ¼ cup water
  • 1 onion
  • 2 zucchini
  • 2 tbsp parsley
  • Juice of ½ lemon
  • salt and pepper to taste

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Steps:

  1. Set Nomiku water bath to 60ºC (140ºF). Seal cleaned, shelled shrimp in a zip bag with water, white wine, and butter. Sous vide for 7 minutes.
  2. Cut zucchini into noodles with a mandoline or spiralizer.
  3. Heat up a pan with olive oil and cook onions until browned. Remove bag from water bath and pour the shrimp stock (but not the shrimp) into the pan with onions to deglaze, add lemon juice to the pan.
  4.  Plate the zucchini noodles and top with onion reduction and sous vide shrimp. Salt and pepper to taste and garnish with parsley if desired.

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Wednesday:  Sous Vide Basil Turkey Meatballs with Mozzarella

Cook time: 1 hour

Yields 15 meatballs

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Ingredients:

  • 1 lb ground turkey
  • 3 cloves garlic
  • ¼ cup fresh basil – finely chopped
  • ¼ cup mozzarella – cut into small cubes
  • Zest of 1 lemon
  • 2 Tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Grapeseed oil for searing

Steps:

  1. Set Nomiku water bath to 63ºC (145.4ºF).
  2. In a large bowl, mix in basil, garlic, olive oil, and lemon zest into the ground turkey. Form into half-spheres and put a mozzarella cube in the center – roll into a ball about 1 1/2” wide.
  3. Seal in zip bags without overlapping. Use the water displacement method to seal the bags. Sous vide for an hour.
  4. Remove from water bath and take meatballs out, season generously with salt. Heat up a cast iron on high with a little neutral oil (like grapeseed). When hot and slightly smoking, sear meatballs until there’s a nice brown crust, season with pepper to taste. Serve with your favorite pasta or as a yummy appetizer with some tomato sauce.

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Thursday: Sous Vide Garlic Confit + Flatbread Pizza

Sous Vide Garlic Confit

Cook time: 7 hours sous vide

Note: Garlic in oil is an anaerobic environment and requires proper handling. It is important to add an acid like apple cider vinegar or sherry vinegar to garlic confit to prevent microbe growth and refrigerate for storage.

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Ingredients:

  • 250g peeled garlic
  • 750ml olive oil
  • 25ml apple cider vinegar or sherry vinegar
  • 10g dried thyme 

Steps:

  1. Set up Nomiku water bath and turn temperature to 88°C (190°F), place all ingredients in a zip bag and remove air or sterile mason/canning jar and sous vide for 7 hours.
  2. If sous vided in bag, store in an airtight container in the fridge. Mason/canning jar can go directly into the fridge for storage. Can be kept for two weeks.

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Flatbread Pizza with Sous Vide Garlic Confit

Serves 4

Cooktime: 12-15 minutes baked 

Ingredients: 

  • ¼ cup sous vide garlic confit
  • 4 whole grain flat breads (or naan)
  • 2 heirloom tomatoes – sliced thinly
  • 1/3 cup basil – chopped
  • 1/3 cup goat cheese crumbles
  • Sea salt, pepper, red pepper flakes to taste

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Steps:

  1. Preheat oven to 400ºF.
  2. Place flatbread on baking sheets and brush both sides with garlic confit oil. Top with chunks of garlic, tomatoes, and goat cheese crumbles. Bake in oven for 12-15 minutes until nicely toasted and bread is slightly browning on edges. Remove from oven, top with fresh chopped basil, sea salt, pepper, and red pepper flakes. 

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Friday: Sous Vide Egg and Tomato Sandwich

Cook Time: 1 hour

Serves 4

Ingredients: 

  • 4 eggs – room temperature
  • 4 whole grain or sprouted english muffins – toasted
  • 1 roma tomato
  • 4 tbsp basil pesto
  • 2 tbsp chopped fresh basil
  • salt and pepper to taste 

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Steps:

  1. Set Nomiku water bath to 64ºC (147ºF). Sous vide eggs for one hour. Eggs can be made ahead of time and kept in the fridge for up to one week, to retherm, cook at 55ºC (131ºF) for a 10 minutes before serving.
  2. Spread some basil pesto on English muffin, place two slices of tomatoes on top, crack open a sous vide egg on top, salt and pepper to taste and garnish with fresh basil!

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Saturday: Sous Vide Scrambled Egg Tostadas

Cook time: 25 minutes sous vide

Serves 3

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Ingredients: 

  • 6 tostada shells
  • 3 large eggs
  • 1 tablespoon butter – melted and cooled
  • 2 tbsp milk
  • 1/3 cup pinto beans – heated and seasoned
  • 1 avocado – sliced
  • 1 roma tomato – diced
  • 1 handful cilantro
  • ¼ cup mexican crema or greek yogurt
  • 1 lime – garnish
  • sea salt to taste

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Steps:

  1. Set up Nomiku water bath to 167°F (75°C).
  2. In a bowl, whisk the eggs, milk, and pinch of salt, and butter. Pour the egg mixture into a bag and remove air. Cook for 25 minutes, massaging the contents every 5 to 10 minutes. NB: protect your hands, the bag will be hot!
  3. Remove eggs from water bath and begin tostada building. Place a spoonful of eggs on each tostada. Add pinto beans, 3 slices of avocado, a spoonful of diced tomatoes and a drizzle of crema or yogurt. Garnish with salt and cilantro.

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Sunday: Sous Vide Green Beans with Dates and Lemon

Cook time: 1 hour

Serves 4

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Ingredients: 

  • 1 lb green beans
  • 2 pats butter
  • 1 tbsp honey
  • 1 tbsp whole grain mustard
  • 1 small shallot – thinly diced
  • 2 tbsp olive oil
  • 2 tbsp champagne vinegar
  • 1 lemon – juiced and zest saved
  • 4 dates – slivered
  • ¼th cup slivered almonds
  • cracked pepper to taste

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Steps:

  1. Set up Nomiku water bath to 83ºC (181ºF).
  2. Seal green beans in a bag with two pats of butter and lemon juice. Sous vide for an hour. Green beans benefit a lot from cooking sous vide – they will retain their color, vibrancy, flavor and texture.
  3. In a small bowl, thoroughly mix honey, mustard, shallots, olive oil and champagne vinegar. Remove green beans from water bath, drain and plate. Top with dates, almonds, vinaigrette and garnish with lemon zest and cracked pepper.

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Healthy Eating Series: Week 1 Recipes!2014-06-30 17:51:55 GMTcooking,how to,clean eating,healthy,recipe,foodporn,nom,sous vide,sousvide,nomiku

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