This sous vide salmon recipe with a ginger miso glaze is a healthy, delicious recipe that will keep you wanting more. The ginger miso marinade is a perfect compliment to the fish, but will not overpower.
Ingredients
- 1 lb fresh salmon
- 1 Tbsp white miso
- 1 Tbsp soy sauce, coconut aminos, or tamari sauce
- 1 tsp rice vinegar
- 2 tsp ginger, grated or minced
- 2 tsp honey
- ½ tsp sesame oil
- 1 scallions, sliced for garnish
Method
- Set sous vide to 113°F.
- In a small bowl, mix white miso, soy sauce, honey, rice vinegar, ginger and sesame oil until combined.
- Place the salmon in a freezer bag with half of the miso ginger marinade, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes for fresh or 1 hour for frozen. Place the remaining half of the marinade in the fridge.
- Remove bag from bath. Gently take salmon out of the bag and pat dry with paper towels.
- Heat medium size skillet on high and add oil. Sear the fish skin side down for 1 minute while brushing the salmon with excess marinade. Flip the salmon and sear for 30 seconds fish side down. Remove from pan, serve and enjoy!
Pineapple fried rice is a delicious and healthier version of Chinese carry-out. Make this cauliflower rice recipe in under 15 minutes!
Ingredients
- 10oz bag of frozen cauliflower rice
- 2 large eggs, beaten
- 2 Tbsp sesame oil, divided
- 2 cloves garlic, chopped
- 5 small green onions (white and green portions divided), or ½ onion, chopped
- 1 bell pepper, chopped
- ½ cup frozen edamame or peas and carrots mix, thawed
- 3 tsp grated fresh ginger
- 3 Tbsp soy sauce, coconut aminos, or tamari sauce
- 1 pinch kosher or sea salt
- ½ to 1 tsp crushed red pepper flakes
- 1 cup diced pineapple
- 1 Tbsp pineapple juice, if you have any
Method
- In a small bowl, whisk the eggs and set aside.
- Heat a large sauté pan or wok over medium heat and add 1 tsp sesame oil. Add and scramble eggs, stirring occasionally. Remove from the pan and set aside on a plate. Wipe the pan clean.
- Next, add 1 tsp sesame oil, garlic, ginger, bell pepper, and onions (reserving green portion of the green onions) to the pan. Sauté for 1-2 minutes, until fragrant and softened but not browned.
- Return pan to medium-high heat and add thawed edamame or peas/carrots and stir fry for 2 minutes.
- Mix in cauliflower rice, soy sauce, salt, red pepper, pineapple (and juice), and additional 1 tsp sesame oil and cook, stirring often, for about 3 minutes or until the cauliflower is tender.
- Add the scrambled egg and mix to combine.
- Remove from heat and stir in remaining green onions.
- If there is any sauce left in the skillet or wok, pour that on top of bowl before serving.
What's even better than a thick and luscious chocolate milkshake? A boozy just-for-adults chocolate milkshake!
Ingredients
- 2 cup ice
- 2 oz dark rum
- 2 oz coffee liqueur
- 2 oz dark crème de cacao liqueur
- 4 oz cream of coconut
- 4 oz milk
Method
- In a blender, add all ingredients. Blend until smooth.
I ended up getting coconut milk and freezing it in an ice cube tray. I also froze milk. This made it less sweet and thicker.
We also couldn’t find crème de cacao, so used a dark chocolate vodka instead.
Easy quiche with a tortilla as the crust.
Ingredients
- 1 burrito sized tortilla
- 2 large eggs
- ½ cup egg whites
- ½ cup low fat cottage cheese
- ¼ tsp salt
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- ⅛ tsp black pepper, to taste
- 2 chicken sausages
- 1 cup veggies
- ¼ cup shredded cheese
Method
- Preheat to 350°F.
- Gently press your tortilla into an 8-inch pie pan until it takes the shape of the pan.
- Slice chicken sausage. In an oiled and preheated a skillet, sear until browned on both sides.
- Chop and sauté (if necessary) any veggies.
- In a small blender, add eggs, egg whites, cottage cheese, and spices. Blend until smooth, about 10-15 seconds. If you don't have a blender, simply whisk well.
- Pour the cottage cheese mixture into the tortilla.
- Add your sausage, vegetables and cheese on top of the egg mixture.
- Bake in the oven for 25-35 minutes or until eggs are set and tortilla is lightly golden.
- Allow the quiche to cool for 5 minutes before removing from the pan. Slice and enjoy immediately!
These beautiful brownies with cream cheese look like fancy bakery treats, but they come together with just 15 minutes of prep work on your part.
Ingredients
- 3 oz cream cheese, softened
- ¼ cup sugar
- 1 Tbsp all-purpose flour
- 1 egg, separated, yolk reserved for brownie batter
- ½ tsp vanilla
- 1 box brownie mix
- Water, vegetable oil, egg called for on brownie mix box
- Reserved egg yolk
- ½ cup semisweet chocolate chips
Method
- Heat oven to 350°F, according to box directions. Grease bottom of 8x8-inch pan with shortening or cooking spray.
- In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk. Reserve ½ cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
- Bake according to package directions, 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack.
- Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
This hearty Central Mexico-inspired soup is an easy, one-bowl version of everyone's favorite dinner: taco night.
Ingredients
- 1 Tbsp canola or grapeseed oil
- 1 small red onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 3 garlic cloves, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 (14½-ounce) can diced tomatoes, with juice
- 1 cup packed shredded cooked chicken or turkey
- 3 cups chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 avocado, diced
- Chips, optional, for serving
- Sour cream, optional, for serving
Method
- Preheat a large, heavy-bottomed pot over medium heat. Add the oil, followed by the onion. Sauté for 2 minutes.
- Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
- Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
- Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
- Turn up the heat and bring to a simmer.
- Turn the heat to low and let simmer, uncovered, for 10 minutes.
- Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
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Green Chicken Enchilada Soup is thick and cheesy, and a cinch to prepare on the stove top. Serve with tortilla strips and all the fixins!
Ingredients
- 2 Tbsp butter
- 1lb chicken breasts, chopped into bite sized pieces
- 1 large shallot or small onion, chopped
- salt and pepper
- 2 cloves garlic, pressed or minced
- ¼ cup all purpose flour
- 3 cups chicken stock or broth
- 1 cup milk, any kind
- 15oz can gluten free green enchilada sauce (I like Hatch brand)
- 4oz can diced green chiles
- 2 tsp cumin
- 1 tsp dried oregano
- 8oz freshly shredded Monterey Jack cheese, plus more for topping
- Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce
Method
- Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes - chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
- Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken stock or broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
- Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 - 20 minutes then scoop into bowls and serve with toppings.
Make creamy mushroom cauliflower risotto faster than regular risotto.
Ingredients
- 2 tbsp unsalted butter
- ½ large onion, finely diced (~¾ cup)
- 1 lb cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 1 medium head cauliflower, riced (~4 cups)
- ½ cup chicken bone broth
- ¾ cup heavy cream
- ⅓ cup Grated Parmesan cheese
- ¾ tsp salt, to taste
- ¼ tsp black pepper, to taste
Method
- Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for about 10 to 15 minutes, until the onions are translucent and browned, and the mushrooms are soft and browned. The mushrooms should reduce in size by at least half, and no liquid should remain. (If needed, you can increase heat at the end to help evaporate the liquid.)
- Add the minced garlic and thyme. Saute for about 1 minute, until fragrant.
- Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes.
- Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about 1 minute, until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.
Through sous vide cooking, you can achieve consistently moist and tender brisket.
Ingredients
- 2 ounces coarsely ground black peppercorns (about 1/3 cup; 55g); see notes
- 2¼ ounces kosher salt (about 1/4 cup; 65g)
- ¼ ounce (10g) pink salt, such as Prague Powder Curing Salt (optional)
- 1 ~5lb brisket
- ¼ tsp liquid smoke, such as Wright's Liquid Smoke
Method
- Combine pepper, salt, and pink salt (if using) in a small bowl. Rub two-thirds of mixture evenly over surface of brisket. Reserve remaining one-third of mixture. Slice brisket in half crosswise in order to fit into large vacuum bags.
- Place each brisket half in a vacuum bag. (Fold over the top of each bag while you add brisket so that no rub or juices get on the edges of bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke, if using, to each bag. Seal bags using a vacuum sealer and let rest for 2 to 3 hours in the refrigerator.
- Set your precision cooker to 155°F for more traditionally textured brisket that falls apart when you pull at it. Add brisket to water bath and cover it with a lid, aluminum foil, or ping pong balls. Cook for 24 to 36 hours at 155°F. Allow cooked brisket to cool at least to room temperature before proceeding (an ice bath can speed up this process). Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing.
- To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Remove brisket from sous vide bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt-and-pepper mixture into surface of brisket. Place brisket on a wire rack set in a rimmed baking sheet, fat cap up, and place in oven. Roast until a deep, dark bark has formed, about 2 hours.
- Transfer brisket to a cutting board and tent with foil. Allow to rest until the temperature drops to between 145 and 165°F (63 and 74°C), about 30 minutes. Slice against the grain into thin strips and serve with white bread, dill pickles, and sliced onion.