Quick Meal Hacks for a Stress-Free Pre-Holiday

The holidays are often a kitchen-heavy time of year. Oven space is limited, pots and pans are constantly being clean and reused.  Someone is always hungry and asking when the next meal is.

Since many of us are trying to feed a small army in our modest kitchens, why not make use of your Nomiku to help keep the meals (and drinks) flowing.

Here are some holiday-saving hacks using your Nomiku!

Belly warming breakfast with no fuss

Sous Vide Overnight Oats with Coconut Milk, Ginger & Cardamom

Laurel Street Kitchen Oatmeal


Breakfast will never be the same. This oatmeal cooked away all night in little glass mason jars. While you can eat it straight out of the jar and have no cleanup at all, I put them in a bowl and make them pretty for you.


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 2 tablespoons hemp hearts
  • 2 cups steal cut oats
  • 2 cups coconut milk
  • 2 teaspoons vanilla
  • 2 tablespoon agave, more to taste
  • 4 cups water
  • Optional toppings: Figs, pluots, blueberries and hemp seeds


  1. Fill your water bath and heat the sous vide to 150°F.
  2. In a bowl, mix all of the ingredients until well combined. Split the mixture evenly between four glass mason jars and and screw the lids on tightly.
  3. Put the jars in the water oven, making sure that the lids of the jars are above the water level. Cook overnight for 8 to 10 hours.
  4. The next morning, roll out of bed, get a spoon, open the jar, top with fruit and enjoy!

A light, healthy lunch 

Beet Salad with Goat Cheese (serves 4 people)


  • 6 Beets
  • 3 Tablespoon olive oil
  • Thyme
  • Salt to taste
  • Goat cheese


  1. Set Nomiku water bath to 85ºC (185ºF).
  2. Peel and quarter beets. Put in bag with olive oil, thyme, and salt. Remove air and seal.
  3. Put in water bath for an hour.
  4. Remove and serve with goat cheese.

Show-stopping dinner with no fuss

Crackling Duck Confit (1 leg per person)


  • 1 duck thigh (per person)
  • 1 cup duck fat (per person)
  • 2 sprigs thyme (per person)
  • 1 bay leaf (per person)
  • 1 tsp sea salt (per person)
  • Coarsely ground black pepper to taste


  1. Set Nomiku water bath to 69ºC (156.2ªF)
  2. Seal all ingredients using the water displacement method and sous vide for six (6) hours.
  3. After the six hours, remove from water bath and pat dry.
  4. In a cast iron, sear skin to get a nice crust.

Silky dessert

Chocolate Pot de Creme (serves 6 people)


  • 2 cups whipping cream
  • ½ cup whole milk
  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 large egg yolks
  • 1/3 cup sugar


  1. Set up Nomiku to 80°C. Use a rack to hold up ramekins or heat safe mini-containers of your choice. In the video we use decorative glasses 5” tall with stems that can go right into the water.
  2. Bring cream and milk just to simmer in heavy medium saucepan over medium heat and add sugar. Remove from heat.
  3. Add chocolate; whisk until melted and smooth. Whisk yolks in one at a time. Strain mixture into an easy to pour vessel.
  4. Divide custard mixture among six 3/4-cup heat safe mini-containers. Put containers into the water one at time. Scoop out excess water as needed. Make sure water comes as high as the chocolate mixture. Do not cover. Allow to sit for 2.5 hours.
  5. Remove from water (note: very hot!) and cool. Put into fridge to set for 3 hours. Serve with whipped cream if desired. Serves 6. This is a quick holiday favorite.