May 5, 2016
This sous vide healthy version of a banh mi has us feeling so many things…namely hungry.
LearntoCook.com uses chicken breast to flesh out this sandwich, and we have to say, it looks amazing. Using sous vide on proteins, as you know, makes them tender, juicy, and flavorful. Even proteins that can usually dry out from traditional cooking come out perfect–case in point–chicken! Nothing wrong with red meat, but if you’re looking for something lean, mean and tasty, look no further.… Read more
Dec 7, 2015
Sous Vide Tuscan Kale and White Bean Soup
Known for its hearty, pure flavors, Tuscan cuisine arose from necessity, an expression of Italy’s so-called “cucina povera”, the food of the rural poor. Perhaps the best illustration of this can be seen in the broad category of zuppa, homey soups based on vegetables and starch, often served in place of pasta. This simple, yet delicious soup showcases how good Italian rusticity can be. But that doesn’t mean we’re above slightly modernizing a centuries-old tradition.
One of the … Read more
Dec 1, 2015
Nov 16, 2015
Sous Vide Turkey and Wild Rice Soup
If you’re not from the Great Lakes area, wild rice might sound like some sort of risqué Uncle Ben’s product, but relax, it’s totally SFW. The name is a bit misleading, since it’s mostly cultivated these days, and isn’t closely related to rice at all (fun fact: the French term for it translates as “crazy oats”—woo!), but labeling aside, it’s a grain worth knowing. Not only does it have a delicious nutty flavor and pleasant chewiness, it’s a nutritional powerhouse … Read more
Sep 8, 2015
Nomiku Sous Vide Paleo Eating Series!
Last week, you might have noticed that we were running our Nomiku Sous Vide Paleo Eating Series! We contributed our very own favorite Paleo recipes and got some from some of our favorite bloggers out there! We posted each recipe, and we thought it might make your lives easier if we had them all here for you in one place. Here they are!
Sous Vide Buffalo Shrimp! We kicked off the week with a little bit of spice! Here the … Read more
Sep 4, 2015
Sous Vide Paleo Honey-Ancho Glazed Salmon with Asparagus and Roasted Yam Wedges by Califreshness
This sous vide Paleo recipe comes from a wonderful California couple who founded Califreshness, a meal prep service that helps clients eat healthier with meals that are tasty, satisfying, and will keep you feeling good! The salmon takes less than 30 minutes to cook with the Nomiku, so it’s a great weekend treat for yourself and your loved ones (makes 4 servings)!
- 4 6-ounce salmon fillets, skin-off, wild caught
- 4 tablespoons, butter, unsalted
- Kosher Salt
Sep 3, 2015
Sous Vide Paleo Lemon Curd by The Feisty Kitchen
A little note about this recipe from Natasha Gildea of The Feisty Kitchen!
This is so tasty and delicious and can be put on ohhhh so many things! Allllll the things in fact! You can enjoy it very simply as I’ve shown above just topped with some fresh berries. I had some blackberries in the refrigerator, but any berry would be wonderful! I can’t wait to go get some strawberries, raspberries and blueberries to try out with this curd. … Read more
Sep 3, 2015
Sous Vide Tenderloin by Valerie Grogan
As we go from the sea eating scallops for Hump Day, we get right back onto some turf with Sous Vide ‘loin with Valerie Grogan (of Coco’s Paleo Kitchen)! Valerie, an avid CrossFitter supplements her healthy lifestyle with her seemingly never-ending compendium of Paleo recipes! Check out her recipe below:
- 2 – 8oz tenderloins (I used bison)
- 1 tbsp garlic powder
- salt and pepper
- 1 tbsp ghee per bag
- 2 tbsp Cajun spice
- Set Nomiku to 49°C
Sep 2, 2015
Sous Vide Brown Butter Scallops by Sarah Beth Kesseli
Our third recipe for our Sous Vide Paleo Eating Series comes from Sarah Kesseli! A health coach and personal trainer, you can bet that Sarah knows what she’s talking about when she develops a Paleo recipe. These scallops are delicious, a pretty quick cook, and involves brown butter. What’s not to like??
- 4oz SizzleFish Shrimp
- 2 tsp Brown Butter
- Salt & Pepper, to taste
- Set Nomiku to 60°C (140°F)
- Add scallops & brown butter to bag